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In cooking, bread production, substances are used in confectionery and food preservation, which are called dietary supplements, but which do not change the taste either, nor caloric values, but only affect the physical properties of the product, t.nar texture (thickeners, hardeners, swelling agents, emulsifiers), or form a color (colorants) or scent (essences and flavors). Antioxidants, color stabilizers, colorants, pH regulators and preservatives. Read on

The extracts are made from spices or herbs. They are concentrated natural liquid fragrances, which contain both volatiles, and non-volatile aromatic components. The extracts provide taste profiles, characteristic of a ground spice or herb with a faster release of flavor. They can be used in industries such as food, beverages, confectionery, etc.. Achieving effective and

Marinating meat products is a processing process, which is made to flavor the products. After marinating, the meat becomes more tender, juicier and tastier. Types of marinades, flavoring, decorating, emollients for all types of meat - chicken, pork, veal, lamb, game, etc..

Starch is produced by mechanical extraction of cereals. They are then subjected to purification and drying. All our products are quality tested and certified. In this way we can guarantee, that our customers receive only products of exceptional quality. Native (natural) starch: Potato Corn Wheat Pea Tapioca Modified potato starch:

Flavoring mixtures for short-lived sausages durable cooked-smoked salami sausages, sudžuci, parsnips and fillets semi-finished minced meat - kebabs, meatballs, burgers, ham sausages and ham sausages pâtés, etc..

Natural spices and dehydrated vegetables Plants or parts of plants with a strong aroma or taste, used in small quantities for flavoring, coloring or preserving in foodstuffs, while at the same time having a low nutritional value. Some of these aromatic plants are also used in other industries - perfumery or cosmetics, in medicine. The Bulgarian word originates

In the production of meat products, alternative proteins are often used due to a specific functional or nutritional need. All of them have functional properties aimed at improving water bonding and preventing the release of fat during heat treatment.. In addition to these purely technological qualities, most of them are also used as meat substitutes, because

This group of products has a very high fiber content and is neutral in taste and smell. Fiber is used in pastries and pasta, meat products or dietary products due to their ability to bind water and fats. Improve texture, extend the shelf life, reduce the loss of moisture and fat during production and

Phosphates are used to improve the quality of food. They have a wide range of action, which allows to maintain the best performance of food products. That is why their application in the food industry is extremely common. The main role of phosphates used in food preparation: preserving the juiciness of the meat obtaining a good and homogeneous structure of

Functional mixtures for all types of meat products - stabilizers, emulsifiers, preservatives - cuttings, injection and tumbling mixtures, mixtures for hams and cooked-smoked delicacies of whole meat, maturing mixtures - bases of raw-dried salami, mixtures for kebabs, meatballs and other minced meat semi-finished products, mixtures to preserve the freshness of the product, natural antioxidants.

Hydrocolloids are a large group of polymeric substances, which include mainly polysaccharides and some proteins. They can have different sources: natural of plant origin, animal, algae and even some, synthesized by microorganisms. They form viscous micro dispersions or gels on contact with water due to their hydrophilicity. In this way, they generate different textures, viscosity and elasticity, properties, who