Mix for production of multigrain bread and bakery products with added vitamins and minerals. The mix has a high content of seeds and grains (sunflower, sesame, barley, corn, pumpkin seeds and oats). Its formulation also includes a selected combination of 10 vitamins and minerals that remain active even after the final product is baked. The rye sourdough completes the palette of healthy ingredients. The product is suitable for preparation of quality and healthy baked goods.
The mix has a high content of linseed (40%) and chia (10%), enriched with Omega-3 fatty acids and in particular alpha-linolenic acid (ALA), which helps to maintain the optimal level of cholesterol in the blood. Thanks to the high content of seeds, the bread has an extremely elastic structure in the center and an expressive taste and aroma. During the creation of the formula, all unnecessary additional substances were removed - the product is certified as "clean label"
Pre-mix for corn bread production. It is enriched with a unique combination of crushed soybeans, spices and sunflower seeds. The finished bread has an airy structure with clearly visible sunflower seeds when cut.
The mix is developed for the production of white bread and other baked goods. It is enriched with pumpkin, sunflower and flax seeds. The end product has a tender and soft center with clearly visible pumpkin and sunflower seeds when cut.
"Zavarka" Multigrain is a paste with natural sourdough, a pre-mix with a pasty consistency for multigrain baked goods production.
"Zavarka" paste is a combination of sourdough and steamed natural flours for bread production. Soaked and softened grains are clearly visible when cut and increase the nutritional value of the products.
The product "Zavarka" is developed for consumers with an attitude towards quality and healthy products. It is intended for the production of whole grain breads, which can be positioned in the high price segment.
"Zavarka" Дark malt is a natural sourdough, pre-mix with a pasty consistency.
"Zavarka" paste is a combination of sourdough and steamed natural flours for bread production. The combination of whole-grain rye flour and whole-grain rye sourdough with spices and grains gives a unique taste and extends the shelf life of the finished baked goods.
The product "Zavarka" is developed for consumers with an attitude towards quality and healthy products. It is intended for the production of whole grain breads, which can be positioned in the high price segment.
Star' Bake PIZZA is a blend specially developed to facilitate the work of pizza masters and to guarantee always a wonderful taste and aroma of the special pizza dough.
Star' Bake PIZZA contains a combination of selected strains of yeast, enzymes and flour, which makes the dough elastic and easy to roll. They also allow the dough to develop aromatic molecules characteristic of sourdough processes and the crispy crust gives completeness to any pizza.
LV1 – starter culture with a milky-sour and buttery taste. For sweet applications, LV1 gives to the baking product a range of acidity mainly lactic, enhances overall flavor and contributes to the dough raising. Livendo® LV1 starter is a powder which can be used in all types of bread and is particularly suitable for sweet applications: brioche, Viennese pastries, panettone, milk bread, gluten free bread.
*Starter cultures are a specific combination of live bacteria that are available in an inactive (frozen) state. When placed in an active nutrient environment, they multiply and create sourdough with specific aroma, taste and raising power. Sourdough enables the creation of different, unique products such as bread, snacks, all types of baked goods.
“Saf-pizza” is an instant yeast especially adapted to the needs of pizza makers. It features a more delicate raising power required for this type of production. It is produced from the same type yeast as the fresh yeast, followed by drying and packaging. Its use facilitates mixing and increases the quality of the final product.
"Saf-pizza" has French origin and guarantees you:
- Accelerated mixing process
- Better flexibility of the dough
- Avoiding the shrinkage effect
- Consistent quality
