Starch & Yeast
Starch & Yeast
Potato starch and compressed bakery yeast for professional production. Potato starch is a versatile, high-quality carbohydrate obtained from potatoes; its quality meets all requirements of world standards and holds international certificates ISO 9001, HACCP, HALAL and KOSHER.
Potato starch — value proposition
- For sauces, gravies, fruit jelly and baking
- Improves dough texture and gives dishes a soft, uniform consistency
- Manufactured in a modern plant with high quality standards
- Packaging: 25 kg (PET film), recommended shelf life 24 months
Potato starch — key differentiators
- High-quality raw materials and modern production technologies
- Stable quality and uniformity of starch for various culinary applications
- Accredited laboratories for product safety and quality control
- Customized solutions: special types of starch for specific recipes
Compressed bakery yeast «Extra»
- Highly active yeast strain, without pre-ferment method usage
- For wheat and rye bread, bakery, fancy and puff-yeast products
- Recommended for shock-freezing technology with semi-finished products
- Dosage 1.5–4.5% to the flour weight
- Packaging: 0.5 kg or 1 kg package · carton box 10 kg or 12 kg
Compressed bakery yeast «Optima»
- Osmotolerant yeast strain, universal usage
- For a wide range of bakery, bread, fancy and puff-yeast products
- Both pre-ferment and without-preferment method usage
- Dosage 1.5–5.0% to the flour weight
- Packaging: 0.5 kg or 1 kg package · carton box 10 kg or 12 kg
Compressed bakery yeast «Optima Plus»
- Special osmotolerant strain, highly adapted to stressful conditions
- For products with high sugar and fat content (yeast cakes, easter cakes, fancy and puff-yeast products)
- Recommended for production with more than 15% sugar content
- Suitable for shock-freezing technology with semi-finished products
- Dosage 2–6% to the flour weight
- Packaging: 0.5 kg package · carton box 10 kg or 12 kg
