Bakery improvers

Improvers come in powder form and are added during preparation mixing. Their use is maintained balanced production due to the incoming raw materials whose quality often varies (usually it is the quality of the flour).

All components in this type of product must be in certain proportions to achieve the targeted effects. Improvers are effective in beginning of mixing until the end of baking.

The application of improvers obtained products more attractive to customers and bakeries are safer working with dough.

GLUTEMIKS

GLUTEMIKS

Special additive for the production of mixed corn bread from corn extrudates. Its provides good volume and stable production process.

ROGOBAK PLUS

ROGOBAK PLUS

Additive for the production of specila rye bread. Applaying this additive it can be produce more than 70% rye breads.

ROLLBAK

ROLLBAK

Universal additive for production of all kind of bread and rolls. It ensures high process stability and gives long freshness.

ROLLBAK MAXIDAL

ROLLBAK MAXIDAL

Additive for production of all kinds of bread and rolls. It is economical additive which ensures a good final bakery product. It is based on a new enzyme technology and dry sourdough.

VIGOBAK

VIGOBAK

Premiun additive for production of all kind of bread and rolls. Its specification are high quality and process stabilty, higher volume products and long freshness.

VIGOFROST

VIGOFROST

Additive for frozen dough and half-baked frozen bakery product. Ensures that products after defrosting and final baking don`t have appearance of flaking crust.

SUPPLEMENT FOR BUREK AND LEAFY DOUGS

SUPPLEMENT FOR BUREK AND LEAFY DOUGS

Supplement for burek and leafy doughs.

Stukturni fondovi
OP Konkurentnost i kohezija
Europska unija

Projekt je sufinancirala Europska unija iz Europski fond za regionalni razvoj. Sadržaj publikacije/emitiranog materijala isključiva je odgovornost društva Data-Bak d.o.o.