Bakers standard Ltd.

• MOQ 20 Kilogram
• powderdry

We are offering baked goods. Dark crumb, strong crust and good keeping qualities. Typical taste and appealing flavour of rye bread, like produced with sour dough. Easy to produce , even for bakers without experience in rye bread production.

• MOQ 20 Kilogram
• White powderdry

We are offering improver for phyllo dough. This improver stabilizes the structure of separate layers. It optimizes all stages of dough processing – easier machine forming of phyllo. The phyllo is evenly rolled out, elastic and strong.

• MOQ 20 Kilogram

we are offering Spaghеtti Improver, Macaroni Improver . The ready products have well manifested gloss, colour, solidity, hyaline surface, and they increase their volume when boiled. The improver increases water absorption and improves dough properties during processing. Products made with this improver are cooked without sticking together and they have pleasant odour and taste. The ready pasta products are boiled for shorter time and do not decompose. The duration of the technological process is shortened and energy consumption is reduced. The time for drying in the manufacturer factory is reduced. The adhesion properties of the dough and its stability are improved. The products have greater tolerance to pre-heating. The time for ready production control is reduced. The use of this improver leads also to unification of the technological process which is manifested in the option for work with flour of different indexes – including common wheat flour DOSAGE: 3 % of flour weight, depending on flour quality. Put directly in the flour.

• MOQ 20 Kilogram
• White powderdry

We are offering improver for biscuits – rolled and sprayed delicate structure, the taste of fresh-baked biscuits preserves for longer.

• MOQ 20 Kilogram

Bromate free bread improver is completely harmless to human health bread improver. Bread improver containing potassium bromate are extremely risky for use in bakery. Their use often leads to the development of cancer and other diseases. Bromate free bread improver which is completely replaces potassium bromate and has the same effect on bread .

• MOQ 20 Kilogram
• white powderdry

we are offering pita bread improver. prolongs shelf life fine texture and crumb good, crisp crust improve crumb softness increases fermentation stability reduces dough stickiness for optimising the dough handling -in mechanical dough processing -in manual dough processing -for different dough processing methods and dough temperatures

• MOQ 20 Kilogram
• White powderdry

we are offering bread improver max-way. a perfect combination of ingredients for the improvement of wheat bread, buns, rolls and croissants. bread improver for all kind of wheat bread, buns, loaf, rolls and croassants. significant increases bread volume improved shell-life, structure and softness enhances crust-color improving the overall production technology for optimising the dough handling -in mechanical dough processing -in manual dough processing -for different dough processing methods and dough temperatures

• MOQ 20 Kilogram
• White powderdry

we are offering frozen dough improvers. for all types of bread rolls, croissants, baguettes, buns, pizza, sandwich slices with extreme dough processes, e.g. frozen doughs frozen dough produces dough with good elasticity that is easy to work with and enhances its extensibility during moulding . the improver avoids water release on the surface of the dough pieces while they are defrosting. the proofing is fast and steady with no tears on the surface. in the oven, development is strong, the bread is golden, and shiny with a crumb that has well opened alveolus.

• MOQ 1 Kilogram
• powderdry

We are offering unica bul bread leaven. The new production demands lead to necessity of greater modification of technological processes and greater intensification of the entire production process. On one side that indisputably resulted in advantages but on the other side it means rejection of what people call “the taste of good old times” - that bread grandmother used to knead in the wooden bowl and to let it rise under cotton piece of fabric. Unica bul was created to return exactly that out-of-date taste. Unica bul bread leaven contains a combination of meso- and thermophilic cultures with lactobacillus bulgaricus as the leading one. The name of this strain of microorganisms originates from bulgaria. The uniqueness of the product lays in the fact that lactobacillus bulgaricus lives and proliferates only on the territory of the republic of bulgaria. Lactobacillus bulgaricus is the same microorganism that is the reason for the unique taste and medicinal properties of the world known bulgarian yoghurt. Bulgarian yoghurt was mentioned for the first time in 1664 when the french king louis xi was cured from incurable for that time stomach disease namely by applying a diet of bulgarian yoghurt. Products containing lactobacillus bulgaricus have probiotic properties which suppress “bad”, potentially pathogenic microorganism, and stimulate the development of “good” microorganisms. Thus putrefactive processes in the bowels are suppressed, the immune system is stimulated and ageing processes in organism are retarded. Scientific patents regarding the probiotic properties of lactobacillus bulgaricus have been appraised to the value of eur 10 000 000 by a world renowned pharmaceutical concern. World food producers advertise their products with the phrase “with a taste of bulgarian yoghurt”. Unica bul is put in as supplementary culture in the preparation of pre-ferment or directly in dough kneading. Bread and bread products made with unica bul have unique rich taste and flavour.

• MOQ 20 Kilogram
• Egg substituteEgg free

We offer egg replacer. Our range of egg replacer is a superior, all-natural egg substitute for all types of bread, dinner rolls, coffee cakes, hard rolls, sweet rolls, yeast raised donuts, brown & serve and most varieties of cookies.

We provide flour analysis services. art & science if you are a player in the flour business, whether your business happens to be baking , brioche making biscuit making, milling, or catering, without doubt you will experience problems with dough, flour or technology. since 1998, we have been offering our clients both technical and commercial advice to the highest standards. Our technicians have a wealth of knowledge and experience of dough, raw materials, technologies , equipment and packaging practices .this experience is at the disposal of all clients in order to insure that quality products are consistently achieved. we are able to offer you these services to measure and maintain the standard of quality and conformity you seek in your raw materials thereby insuring you have complete peace of mind. Similarly our quality control laboratories can analyse any bacteriological activity in your finished products and prepare reports and recommendations accordingly. our laboratories are able to do the following: flour analysis from either wheat or flour. raw materials analysis and bacteriological analysis our research & development laboratory can also be a key to the development of your business when you need us. Our knowledge of dough could save you a lot of time in researching new products, for example. Why not send us your technical questions or even give us a task to solve or a requirement to meet. Come and talk to us, in the strictest confidence of course. for even better results, our company designs tailor-made preparations and improvers adapted to your production environment: equipment, raw materials, processes…