Cooked sourdough with added soaked grains for aromatic baked goods with optimal freshness and texture. Benefits: ➔ unique flavor in all baked goods, pre-soaked grains present in the sourdough impart a sweet-sour, balanced aroma and full flavor ➔ Zavarka delays the aging process of baked goods, making bread more elastic and moist to the touch. […]
Cooked rye sourdough. A product based on rye sprouts for the production of a wide range of bakery products. Benefits: ➔ unique flavor in all baked goods, mild aroma of rye malt and mature, whole-grain rye sourdough ensure a rich flavor ➔ In bread made with Zavarka Germinated Rye, nutrients are absorbed more quickly during […]
Benefits:
• 100% mix - no added flour
• Stable formula ensuring consistent baking results
• Good dough handling tolerance
• Suitable for deck ovens and other baking systems
• Rich in magnesium - contributes to reducing feelings of fatigue and tiredness, and helps with the proper functioning of the nervous system and muscles
• Rich in phosphorus - helps maintain healthy bones and teeth, and contributes to maintaining normal energy metabolism
• Rich in copper and manganese - help protect cells against oxidative stress
• Rich in dietary fiber and protein
• Source of zinc and selenium - help with the proper functioning of the immune system and protect cells against oxidative stress
• Source of potassium - helps with the proper functioning of the nervous system and muscles, and in maintaining normal blood pressure
Benefits:
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simplicity of use – easy and quick application in a standard production process
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Stability and repeatability – consistent baking quality regardless of production scale
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good fermentation tolerance – wide range of fermentation times
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versatility – can be combined with wheat and rye flours
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high fiber content - supports proper digestion
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source of phosphorus and copper - contributes to maintaining proper energy metabolism
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high protein content - helps maintain healthy bones
• natural taste and aroma thanks to the use of sourdough
• whole grain
spelt as a valuable source of minerals
Improver for wheat bread based on devitalized sourdoughs: from durum wheat and wheat. It allows to obtain the expected intensity of aroma. It facilitates the shaping of dough pieces. Recommended for all bread production processes.
Benefits:
➔ for rye and mixed bread,
➔ ensuring high quality baking
➔ It gives the bread excellent organoleptic characteristics, typical of the natural fermentation of the dough.
➔ Sourdough produced on the basis of natural rye sourdough
Benefits:
➔ Exceptional dough structure that keeps the fruits on top
➔ Efficient and repeatable production
➔ Freedom to create new products
➔ Exceptional taste and aroma
➔ Exceptionally fluffy and delicate crumb
➔ Elasticity and moisture guaranteeing longer freshness
➔ Excellent for direct baking at the point of sale or for serving
➔ The ideal mix for the production of: fruit-filled yeast pastries, fillings, cheese or crumble cakes baked in a pan (e.g. strudels, fruit cakes or poppy seed cakes), butter buns, semi-French pastries, sweet baked goods baked on-site (in-store baking), cinnamon rolls
Benefits:
➔ large volume
➔ fluffy crumb that maintains freshness for a long time
Benefits:
➔ real chocolate addition
➔ deep chocolate color
➔ consistent quality of the finished product
➔ easy to prepare
➔ the possibility of preparing a diverse range of products and modifying recipes depending on the additives used
