A line of dry mixes for making breads and bakery products rich in vitamin, mineral complexes and fiber. Depending on the type of mixture, they can be used both to decorate the surface of the products and to enrich the dough itself.
• simplification / speeding up the technological process;
• elastic dough with good machining;
• high volume of finished products;
• excellent taste and aromatic properties of finished products;
• enrichment with vitamin, mineral complexes and fiber;
• the possibility of producing non-traditional types of bread;
• stable high quality;
• ease of use;
• improving the crust structure of finished products;
• improving the crumb structure of finished products;
• extension of shelf life (softness) of finished products.
8-35% by weight of flour, depending on the type of dry mix.
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