katalog cze 2014 new2 aj - semix · a mixture for the production of non-traditional loaves of bread...

PRODUCTCATALOGUE

for bakers and confectioners

2015

bakeries.They wanted to know the secret of such success; they longed for baking mixes to make such good bread. Thus SEMIX (SEeeds + MIX) was established in 1995.

Conditions for the business, however, were not very ideal at the time of its founding. SEMIX started mixing literally under “garage conditions” and had to produce very little. The initial several hundred kilograms of flour mixed for other bakeries soon increased to thousands, and a gradually built network of sales representatives helped the company to enter the domain of fillings and bakery products as well. Next year, we will celebrate 20 years of successful operation. Reflecting on this period, we can be satisfied. We have 120 employees, affiliate branches in Poland, Hungary and Slovakia, and a sophisticated system of sales and technical support. We produce unique products, many of them the only ones in the industry. Thanks to a cereal production line, we have products that are completely different from those of the competition. We operate on our own newly built premises and we are certified by the highest standards: HACCP, IFS, BIO, and KOSHER.

Environmental protection also became one of our priorities. Near the village of Raduň, we take care of a unique wetland habitat for amphibians where annually, on Earth Day, we organize guided tours; near the village of Krčmaň, we care for an abandoned limestone quarry which we maintain in a condition to be the most beneficial to butterflies and plants; and our latest project is the restoration of pools and revitalization of the wetland of Kozmické louky (Kozmice Meadows) in the area of Opavian Silesia.

Welcome, then, to the pages of the latest edition of the SEMIX PLUSO Product Catalogue!

Kamil Lisal Director of SEMIX PLUSO

DEAR BAKERS AND CONFECTIONERS,the beginning of our business is intrinsically linked with Sesame Bakery in Opava and the time when the market faced a lack of bakery products. At that time, three Opavian people in their forties decided to bake totally non-traditional products in their town. Sesame Bakery began to produce several types of wholemeal-sprinkled rolls and loaves of bread made with non-traditional cereals, and the bakery daily faced long queues. Bread from Sesame was very popular and soon attracted the interest of competing

SEMIX PLUSO, A SPECIALIST IN BARLEY AND POPPY

Barley is our future.SEMIX PLUSO works with hulless barley, which differs from the better known hulled barley commonly used in brewing by naturally shedding its indigestible husk just during the harvest – then only the whole grain remains for human consumption. With regard to our existing product portfolio, we’ve managed to develop products with barley which are typical foods consumed every day. These are mixtures for bread, baguettes, kaiser rolls, buns and breakfast cereals. We were able to take advantage of the latest research results of the Czech Breeding Institute Agrotestfyto in Kroměříž, whose team creates and registers Czech hulless barley varieties, and we also found farmers who grow barley for our needs. The most important benefits of barley are its high levels of fiber and beta glucans, which lead to increasing preferences on the part of customers: fiber and beta-glucans hold more water in bread, so the softness of bread made from barley is higher and lasts longer than that of bread made from wheat or wheat-rye.

Reduction of morphine is our priority We watch the quality of our poppy even in the field. That is to say that a properly carried out harvest is crucial for the post-harvest quality of poppy, particularly with respect to its taste properties and durability. As poppy seeds are very sensitive in terms of processing and storage, we continuously improve and innovate the process of their stabilization. The production process is preceded by effective cleaning on the up-to-date machines, whereby the technological process of poppy seed treatment is fully automated, eliminating the influence of the human factor. We carry out special treatment procedures on our stabilized ground poppy seeds, reduce their morphine content and stabilize them.

The principle of our treatment allows us to: - Enhance the natural taste and aroma of poppy seeds- Prevent the poppy seeds from going rancid and bitter- Destroy vegetative forms of fungi- Extend the shelf life of ground poppy seeds at a storage temperature of 20 °C for 8 months- Significantly reduce the morphine content (normally, our poppy is under the legal level of 25 μg, on request even under 4 μg)

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®BETAbread with barley

Technological process:Mash: Blend the mix BETAbread® with barley and the specified amount of water and let it stand for 15 minutes. Then stir the dough. This will ensure a better distribution of water and grain. The baked bread is then characterized by longer crumb softness and stronger aroma.

Mixing dough: 4 minutes slowly + 6 minutes fast Dough maturation: 30 minutes (to be observed) Scaling weight of dough: according to bakeryRising time: 40-50 minutes at 35 °CBaking: roasting at 245 °C, baking at 220 °C Baking time: 35-45 minutes

Recipe:

A mixture for the production of non-traditional loaves of bread with a high content of wholemeal barley components (80%) providing a significant nutritional value in the mixture. The characteristic, slightly sweet, aromatic flavour of barley gives the bread a very pleasant but unusual character.

Advantages:• Barley is a historically widely used cereal that, thanks to special and sophisticated procedures, has been made available for bakery use • The mix contains whole barley grains that have been modified for bakery use• The mix is rich in dietary fiber and beta-glucans, allowing us to use the health claims listed on the food strip• Easy and simple production• Due to its composition, the product has a long shelf life (up to 4 days) • High yield of dough• Suitable for ordinary bread lines and craft bakeries

PN 0051100

Ingredients

Wheat flour T 530

Rye flour T 930

BETA bread® with barley

Yeast

Water

Ingredients in total

80.00

20.00

26.00

3.50

76.00

205.50

Quantity in kg

Space for yourrecalculation

Food paper strip for use on bread:

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Ingredients: wheat flour, water, rye flour, barley ingredient10 % (barley flour, barley grain), yeast, salt fortified

with iodine, wheat protein, emulsifier (mono esters and diglycerides of fatty acids, soy lecithin), acidity regulator (sodium diacetate), flour treatment agent (ascorbic acid).

Consuming one portion of 125 g (about 3 slices) of bread is beneficial to your health, since it has been shown that the beta-glucans from barleylower blood cholesterol levels.* A high cholesterol level is a risk factor for coronary heart disease. To maintain good health, it is necessary to meet the principles of healthy lifestyle.

(* 1 portion contains 1 g of beta-glucans. To achieve the desired effect, 3 g of beta-glucans from barley must be taken per day.)BREADBREADBREAD

WITH BARLEYWITH BARLEYWITH BARLEYIB F EF RO E

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BETAbread® with oat

Technological process:Mash: Blend the mix BETAbread® with oat and the specified amount of water and let it stand for 15 minutes. Then stir the dough. This will ensure a better distribution of water and grain. The bread is then characterized by longer crumb softness and stronger aroma.

Mixing dough: 4 minutes slowly + 6 minutes fastDough maturation: 20 minutes (to be observed) Scaling weight of dough: according to bakeryRising time: 40-50 minutes at 35 °CBaking: roasting at 245 °C, baking at 220 °CBaking time: 35-45 minutes

Recipe:

PN 0140100

Ingredients

Wheat flour bread T1050

Flour, wheat flour T530

BETAbread® with oat

Salt

Yeast

Water

Total

50.00

50.00

70.00

3.30

5.00

108.00

286.30

Quantity in kg


A unique mix containing 95% of oat ingredients for the manufacture of light multigrain bread. Bread made with this mixture will bring consumers a significant nutritional value, high fiber content and a high content of beta glucans. A special treatment procedure of oats allows the bread to be prepared with a high content of that cereal without reducing bakery dough properties.

Advantages:• The mix contains whole oat grains that have been modified for bakery use• Easy and simple production• A solid crumb with typical bread porosity • A tempting crumb colour adds to the attractiveness of the bread • Hassle-free bakery processing in bread baskets• A mix rich in beta glucans, which helps maintain normal blood cholesterol levels and allows us to use the health claims made on the food strip• Bread rich in dietary fiber

NEW

Food paper strip for use on bread:

Ingredients: wheat flour, water, oat ingredient 25% (oatmeal, oat grain), yeast, salt fortified with iodine, wheat

protein - gluten, emulsifier (mono esters and diglycerides with acetyltartaric acid), acidity regulator (sodium diacetate, citric acid, malic acid, lactic acid), flour treatment agent (ascorbic acid).

Consuming one portion of 125 g (about 3 slices) of bread is beneficial to your health, since it has been shown that the beta-glucans from oat contribute to maintaining normal levels of blood cholosterol.* To maintain good health, it is necessary to meet the principles of healthy lifestyle.

(* 1 portion contains 1 g of beta-glucans. To achieve the desired effect, 3 g of beta-glucans must be taken per day.)

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BREADBREADBREADWITH OATWITH OATWITH OAT

FIBEF RO EC

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Buckwheat bread Rutin

Recipe:

A mix for producing multigrain buckwheat bread. Using a special gentle treatment of buckwheat, flakes were prepared, which allows us to achieve an unusually high 62% portion of buckwheat in the mix. The taste and aroma of bread are typical of buckwheat, which is a natural source of rutin.

Advantages:• The mix contains whole buckwheat grains• Easy and simple production• A solid crumb with typical bread porosity• Attractive appearance of bread• Hassle-free bakery processing in bread baskets• High yield of dough

PN 0522600

Ingredients


Rye flour bread T930

Buckwheat bread Rutin

Salt

Yeast

Water

Total

70.00

30.00

32.00

2.70

2.50

84.00

221.20

Technological process:Mixing dough: 2 minutes slowly + 6 minutes fast Dough maturation: 20 minutes (to be observed) Scaling weight of dough: according to bakeryRising time: 40-50 minutes at 35 °CBaking: roasting at 245 °C, baking at 220 °CBaking time: 35-45 minutes

Quantity in kg


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Six-grain loaf of bread

Advantages:• The mix contains six varieties of grains and oilseeds (sunflower, pumpkin, sesame, soy, rye and barley) • Easy and simple production• A solid crumb with typical bread porosity• Attractive appearance of bread• Hassle-free bakery processing in bread baskets• High yield of dough

Technological process:Mixing dough: 4 minutes slowly + 6 minutes fast Dough maturation: 30 minutes (to be observed) Scaling weight of dough: according to bakeryRising time: 40-50 minutes at 35 °CBaking: roasting at 245 °C, baking at 220 °CBaking time: 35-45 minutes

A bakery multigrain mix composed of six varieties of grains and oilseeds with a special emphasis on pumpkin seeds (15%), which add to the attractiveness of the crumb.

PN 0520700

Recipe:

Ingredients



Six grain loaf of bread

Salt

Yeast

Water


77.00

23.00

30.00

2.80

4.00

80.00

216.80

Quantity in kg


MULTI bread with sunflower and flaxA mix for the production of multigrain bread with a high content of wholemeal rye flour (38%), which contributes to the prolonged freshness of the bread. Specially treated wholemeal rye flour makes for a very intense taste and aroma of rye. Together with sunflower and flax, it creates tasty bread that will start your day off right.

Ingredients

Wheat flour Special T 530

Rye flour T 930

MULTI with sunflower and flax

Salt

Yeast

Water

Total

Quantity in kg

70.00

30.00

30.00

2.50

4.50

85.00

222.00

PN 0522100

Recipe:

Advantages:• A high content of wholemeal rye flour (38%)• Unmistakable taste and aroma of rye• A mix with a high content of sunflower (27%) and flaxseed (15%)• Thanks to its composition, the crumb retains its suppleness• Attractive appearance• High yield of dough

Technological process:Mixing dough: 2 minutes slowly + 8 minutes fast Dough maturation: 30 minutes (to be observed) Scaling weight of dough: according to bakeryRising time: 40-50 minutes at 35°CBaking: roasting at 245°C, baking at 220°CBaking time: 35-45 minutes

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Silesian dark bread

Technological process:Mixing dough: 4 minutes slowly + 6 minutes fast Dough maturation: 30 minutes (to be observed) Scaling weight of dough: according to bakeryRising time: 40-50 minutes at 35°CBaking: roasting at 245°C, baking at 220°CBaking time: 35-45 minutes

Recipe:

The mix is designed for the production of wheat-rye dark bread. It significantly improves the quality of loaves of bread made without leaven mixed in.

Advantages:• Easy and simple production• A solid crumb with typical bread porosity• Aromatic, pleasantly sourish taste and smell of rye • Suitable for ordinary bread lines and craft bakeries• High yield of dough

PN 0050100

Ingredients


Ingredients Wheat flour bread T1050


Silesian dark bread

Salt

Yeast

Water

Total

40.00

23.00

37.00

8.50

2.60

2.50

77.00

190.60

Quantity in kg


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®Barleybite

Technological process:®Mash: Blend the mix Barleybite with the

specified amount of water and let it stand for 15 minutes. Then stir the dough. This will ensure a better distribution of water and grain. Baked

®Barleybite is then characterized by longer crumb softness and stronger aroma.

Mixing dough: 3 minutes slowly, add oil, then 6 minutes fast Dough maturation: 20 minutes (to be observed) Scaling weight of dough: according to bakery Rising time: 40-50 minutes at 35 °CBaking: roasting at 245 °C, baking at 225 °CBaking time: 11-15 minutes depending on the size of bread scaling weight and the type of oven

Recipe:

A mix with a high content of wholemeal barley components for preparing small multigrain baked goods. Using this mix, you can make remarkable barley bread with the absolutely distinctive taste and aroma of barley.

Advantages:• The mix contains whole barley grains that have been treated for bakery use• A mix with high contents of beta glucans and dietary fiber• Consuming one portion of 140 g (2 pcs) of this bread benefits your health, as it has been shown that beta glucans from barley reduce cholesterol level in the blood.* A high cholesterol level is a risk factor for coronary heart disease. In order to maintain good health, it is necessary to adhere to the principles of a healthy lifestyle. One portion contains 1 g of beta glucans (* a beneficial effect is achieved based on daily intake of 3 g of barley beta glucans) • Easy and simple production• The mix is suitable for pre-baked and frozen bread• The mix is also suitable for the production of pressed buns or baguettes• Thanks to its composition, bread made from this mixture ages slowly• High yield of dough

PN 0051200

Ingredients


Barleybite®

Oil

Salt

Yeast

Water

Total

100.00

35.00

3.00

2.30

4.00

82.00

226.30

Quantity in kg


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Oatling®

Technological process:Mash: Blend the mix Oatling® with the specified amount of water and let it stand for 15 minutes. Then stir the dough. This will ensure a better distribution of water and grain. Baked Oatling® is then characterized by longer crumb softness and stronger aroma.

Mixing dough: 3 minutes slowly, then add oil and mix 6 minutes fastDough maturation: 20 minutes (to be observed) Scaling weight of dough: according to bakery Rising time: 40-50 minutes at 35 °CBaking: roasting at 245 °C, baking at 220 °CBaking time: according to the size of the bread

Recipe:

A unique mix containing 85% of oat components for manufacturing light multigrain bread. Bread made of this mix will bring consumers a significant nutritional value, high fiber content and a high content of beta glucans. A special treatment procedure of oats allows preparation of the bread with a high content of oat without reducing bakery dough properties.

Advantages:• The mix contains whole oat grains that have been modified for bakery use• Easy and simple production• High yield of dough• Tempting crumb color adds to the attractiveness of bread • A mix with a high content of beta glucans: eating one portion of 140 g (2 pcs) of Oatling® will benefit your health, as it has been shown that beta glucans from oats contribute to the maintenance of normal blood cholesterol levels.* To maintain good health, it is necessary to adhere to the principles of a healthy lifestyle. One portion contains 1 g of beta glucans. (* a beneficial effect is obtained based on daily intake of 3 g of beta glucans from oats)• Bread rich in dietary fiber

PN 0051500

Ingredients


Oatling®

Salt

Yeast

Oil

Water

Total

Quantity in kg

100.00

36.00

2.00

4.00

3.00

75.00

220.00


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VITO - sprouted wheat grain

Technological process:Mixing dough: 2 minutes slowly, add oil, then 8 minutes fast. 2 minutes before the end of the mixing, add the sprouted wheat grain VITO.Dough maturation: 15 minutes (to be observed) Scaling weight of dough: according bakery Rising time: 30-50 minutes at 35 °CBaking: roasting at 240 °C, baking at 200 °CBaking time: according to the size of bread (steam)

A product designated for baking bread to increase its nutritional value and attractiveness.

Application:The sprouted wheat grain VITO can be used in all types of dough - wheat, rye and wheat-rye. The recommended amount is up to 30% of the amount of flour. VITO is added in the final stage of kneading the dough, i.e. approx. 2-3 minutes before the end. With the addition of VITO, the bread acquires a more attractive appearance and a slightly leavenous flavour and aroma. Acidifiers contained in the product prevent from the growth of fungi on the surface of the bread and prolong its shelf life.

Ingredients

Wheat flour T530

Mixture “PROVITO”

VITO sprouted grain

Yeast

Vegetable oil

Water


PN 0620100

100.00

15.00

20.00

4.00

3.00

ca 54.00

196.00

PROVITO The PROVITO mix was made as a supplement to the sprouted wheat grain VITO. Along with flaxseed, it suitably complements the character of bread, which already contains salt and bakery enzymes. The recommended amount is up to 15% of the amount of flour. It can also be used alone, without the VITO grain, in particular for the preparation of common bakery products containing flaxseed.

Advantages:• Easy and simple production• A product designed to enhance the nutritional value of bread • A high percentage of flaxseed in the mix (60%)• Bread with a slightly sourish taste and aroma

PN 0010600

Quantity in kg


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Farmer's baguette

Technological process:Mixing dough: 3 minutes slowly, add oil, then 6 minutes fastDough maturation: 10 minutes Scaling weight of dough: according to the type of product Rising time: 30-50 minutes at 35 °C Baking: 220 °C – 240 °CBaking time: 12-15 minutes, depending on size of bread, scaling weight and type of oven

The mix is suitable for preparing small wheat bakery products with a high content of sunflower seed and flaxseed. This product delivers a distinctive malty taste and aroma.

Advantages:• Easy and simple production• A high content of sunflower seed and flaxseed (50%)• Suitable not only for the preparation of baguettes, buns or pressed buns• Suitable also for pre-baked and frozen bakery products• Soft, fluffy crumb• Attractive appearance of the crumb when cut

Ingredients


Farmer's baguette

Salt

Yeast

Oil

Water

Total

Quantity in kg

100.00

20.00

2.00

2.40

4.00

64.00

192.40

PN 0110700

Recipe:

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Hessian mixture

Advantages (bread and biscuits):• Easy and simple production• Versatile mix application • Traditional bread of dark colour

Technological process:The mash is prepared by blending the mix with water (40-50°C). Let stand it at room temperature for 30-60 minutes.Mixing dough: 4 minutes slowly + 8 minutes fast Dough maturation: 10 minutes Scaling weight for bread: 570 gScaling weight for cubes: 2 400 g/divided into 30 pcs Rising time: 40 minutes at 35 °C Baking temperature: 220 °C – 240 °C Baking time: cube 11 min, bread 30-40 min (according to the size of scaling weight and the oven type)

Mash preparation:

A mix used for the production of traditional Hessian cube or Hessian bread with a high content of millet and sunflower seed.

Ingredients

Hessian mix

Water 40 – 50 °C


5.00

5.00

10.00

Dough preparation:

Mash

Wheat flour T530

Improver - TDI 0.3 %

Yeast

Water


10.00

10.70

0.03

0.44

4.80

25.97

Quantity in kg


PN 0010100

Korn mixture

Advantages:• Easy and simple production• Versatile mix application • High yield of dough

Technological process:Mixing dough: 4 minutes slowly + 8 minutes fast Dough maturation: 30 minutes (to be observed) Scaling weight of dough: according to the product typeRising time: 30-50 minutes at 35 °C Baking temperature: 220 - 240 °C Baking time: roll about 11 min, bread about 30-40 minutes (in both cases according to the size of the scaling weight of dough and the oven type)

Recipe:

A universal multigrain mix intended for the production of korn bread and biscuits.

PN 0010200

Ingredients

Wheat flour Special T530


Korn mix

Improver - TDI 0.3 %

Yeast

Water


roll bread

Quantity in kg


100.00

-

38.50

0.30

4.60

80.00

223.40

Quantity in kg


60.00

40.00

45.00

-

3.40

92.00

240.40

Recipe for 290 cubes or 45 loaves of bread:

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Mixture for graham bread

Advantages:• Easy and simple production• Versatile mix application • High in fiber • High yield of dough

Technological process:Mixing dough: 3 minutes slowly + 8 minutes fastDough maturation: 10 minutes Scaling weight of dough: according to the type of product Rising time: 30-50 minutes at 35 °C Baking: 220 °C – 240 °CBaking time: 12-15 minutes depending on the size of the scaling weight of bread and the type of oven

Recipe:

A mix for making very tasty graham bread, which is mainly characterized by its soft and fluffy crumb.

PN 0040100

Ingredients

Wheat flour T530

Mix for graham bread

Salt

Yeast

Water


100.00

25.00

3.00

4.20

75.00

207.20

Quantity in kg


Picantina 25%

Advantages:• Easy and simple production• Suitable for smaller pieces of bread - buns, kaiser rolls or cubes• Soft, fluffy crumb

Technological process:Mixing dough: 4 minutes slowly, add oil, then 6 minutes fastDough maturation: 15 minutes Scaling weight of dough: according to the type of product Rising time: 30-50 minutes at 35°C Baking: 220°C – 240°CBaking time: 12-15 minutes depending on the size of scaling weight of bread and the type of oven

Recipe:

The mix is intended for the preparation of spicy wheat bread containing dried vegetables and spices. The distinctive taste and attractive colour and aroma of the product will intrigue customers looking for unusual kinds of bread.

Ingredients

Wheat flour T530

Picantina 25%

Oil

Yeast

Water


100.00

25.00

3.00

4.00

65.00

197.00

PN 0070400

Quantity in kg


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Mix of sweet barley bread

Technological process:Mixing dough: 4 minutes slowly, add oil, then 6 minutes fastDough maturation: 30 minutes (to be observed)Scaling weight of dough: according to bakeryRising time: 30-50 minutes at 35°CBaking: 220-240 °C according to the type of ovenBaking time: 11-30 minutes depending on the size of the scaling weight of bread and the type of oven

Bakery recipe:

A mix intended for the production of unusual sweet barley bread with a high content of wholemeal barley flour. You get remarkable barley bread which intrigues not only with its taste, but also with its very attractive appearance.

Advantages:• Despite the high content of barley flour in the mix (92%), the bakery quality of dough is not lessened• The mix is suitable for the production of fancy breads, cross buns, pies or bread braids • A mix high in beta glucans and fiber: consuming one portion of 125 g of the bread can benefit your health, as it has been shown that beta glucans from barley reduce the levels of cholesterol in the blood.* A high cholesterol level is a risk factor for coronary heart disease. In order to maintain good health, it is necessary to adhere to the principles of a healthy lifestyle. (* 1 portion contains 1 g of beta glucans. To achieve the desired effect 3 g of beta glucans must be taken per day.)• Very attractive honey colour of bread • Thanks to its composition, the bread from the mix ages slowly• The taste of the bread is tinged with vanilla

PN 0051300

Ingredients


Mix of sweet barley bread

Sugar

Salt

Yeast

Oil

Water

Total

Quantity in kg

100.00

24.00

16.00

1.60

5.00

6.00

74.00

226.60

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Breadax (Chlebax)

Advantages:• Easy and simple production• Excellent stability of dough• Thanks to its composition, it gives the bread a longer shelf life • Bread has a solid elastic crumb with regular porosity

Technological process:Stir all ingredients together according to the recipe. Mixing dough: 4 minutes slowly + 6 minutes fast Dough maturation: 20 minutesScaling weight of dough: according to the product typeRising time: 40-60 minutes at 35 °CBaking: roasting at 250 °C, baking at 220 °CBaking time: 35-45 minutes

Recipe:

An improver for leaven breads, which was developed specifically to improve the stability and increase the volume of bread. By using this product, you will achieve regular porosity, soft crumb and longer shelf life of bread.

Ingredients

Flour bread T1050

Rye flour bread T 930

Breadax

Salt

Leaven (three-stage)

Yeast

Water


60.00 - 70.00

20.00 - 10.00

1.00

2.00

40.00

0.80 - 1.00

46.00 - 48.00

170.00 - 172.00

PN 0130600

Quantity in kg


Yetan (Kvasan)

Recipe:

Ingredients


Wheat flour bread T 930

Yetan

Salt

Yeast

Leaven

Water

Total

60.00

40.00

3.50

2.20

2.40

acc to leaven type

75.00

ca 183.10

PN 0130700

Quantity in kg


Advantages:• Easy and simple production• Excellent stability of dough• Bread is characterized by a solid elastic crumb with regular porosity• Thanks to its composition, bread has a longer shelf life

Technological process:Stir all ingredients together according to the recipe.Mixing dough: 4 minutes slowly + 6 minutes fast Dough maturation: 30 minutes (to be observed) Scaling weight of dough: according to bakeryRising time: 40-50 minutes at 35 °C.Baking: roasting at 245 °C, baking 220 °CBaking time: 35-45 minutes

IMPROVERS - leaven bread

An improver for leaven breads which ensures good stability of dough, even when the quality of bakery flour varies.

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IMPROVERS - ordinary bread

Rival An improver which increases the volume and prolongs the freshness of ordinary bread and pastries. By using this product, you will achieve a fine crumb with regular pores. Solubility in water and reduced stickiness of dough are its main advantages.

PN 0091000

Rival French bread (Rival Veka)An improver which was developed to increase the volume and prolong the freshness and shelf life of French breads.

PN 0092000

Recipe:

Ingredients

Flour T530

Rival

Salt

Yeast

Oil

Water


100.00

1.00

1.80

4.00

4.00

49.00

159.80

Advantages:• Easy and simple production• Dry, non-sticky dough• Excellent stability of dough

Technological process:Mixing dough: 4 minutes slowly + add oil, then 6 minutes fastDough maturation: 10 minutes Scaling weight of dough: according to the type of product Rising time: 30-45 minutes at 35 °CBaking: roasting at 245 °C, baking at 220 °CHeat curing: 230 °CBaking time: 11-15 min, according to the weight of the bread

Recipe:

Ingredients

Flour T530

Rival French bread

Salt

Yeast

Oil

Water


100.00

1.50

1.80

3.00

3.50

50.00

159.80

Advantages:• Easy and simple production• Dry, non-sticky dough• Excellent stability of dough

Technological process:Mixing dough: 2 minutes slowly+ add oil, then 8 minutes fastDough maturation: 10 minutes Scaling weight of dough: according to the type of product Rising time: 30-45 minutes at 35 °CBaking: roasting at 245 °C, baking at 220 °CHeat curing: 230 °CBaking time: 11-15 min according to the weight of the bread

Quantity in kg


Quantity in kg


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KahanA universal improving malt preparation for producing ordinary bakery products which provides dry, stable dough with excellent processability. An improver that ensures that bread products have excellent taste and prolonged freshness.

PN 0091400

Recipe:

Ingredients

Wheat flour T530

Kahan

Salt

Yeast

Oil

Water


100.00

1.00

1.80

4.00

4.00

49.00

159.80

Advantages:• Easy and simple production• Dry, non-sticky dough• It provides high-volume bread with delicious malt taste

Technological process:Mixing dough: 4 minutes slowly + add oil, then 6 minutes fastDough maturation: 10 minutes Scaling weight of dough: according to the type of product Rising time: 30-45 minutes at 35 °CBaking: roasting at 245 °C, baking at 220 °CBaking time: 11-15 minutes depending on the size of the scaling weight of bread and the type of oven

Quantity in kg


Factor (Faktor)A malt-based improver which lends baked goods their required volume, a soft fluffy crumb characterized by fine porosity and a pleasant malty taste.

PN 0090700

Recipe:

Ingredients

Wheat flour T530

Factor

Salt

Yeast

Oil

Water


100.00

1.50

1.70

4.00

4.00

50.00

161.20

Advantages:• Easy and simple production• Dry, non-sticky dough• It provides high-volume bread with delicious malt taste• Eliminates unwanted variations in the quality of flour

Technological process:Mixing dough: 2 minutes slowly+ add oil, then 8 minutes fastDough maturation: 10 minutes Scaling weight of dough: according to the type of product Rising time: 30-45 minutes at 35 °C.Baking: roasting at 245 °C, baking at 220 °CBaking time: 11-15 minutes depending on the size of the scaling weight of bread and the type of oven

Quantity in kg


PN 0091900SOFT-TEX baguetteAn improving agent intended for the production of leavened wheat bread, especially baguettes and French breads. It ensures the stability of dough, increases the volume of bread and prolongs the freshness of bread. Recipe:

Ingredients

Wheat flour T530

SOFT-TEX baguette

Salt

Yeast

Oil

Water


100.00

2.50

2.50

3.50

8.00

51.00

167.50

Advantages:• Suitable mainly for industrial lines• Ensures that bread achieves the required volume• Fine porous crumb with the desired smoothness

Technological process:Mixing dough: 4 minutes slowly + add oil, then 6 minutes fastDough maturation: 10 minutes Scaling weight of dough: according to the type of product Rising time: 30-45 minutes at 35 °CBaking: roasting at 245 °C, baking at 220 °CBaking time: 13-20 minutes depending on the size of the scaling weight of bread and the type of oven

Quantity in kg


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Puls-Strong

Recipe:

Ingredients

Wheat flour T530

Puls - Strong

Salt

Yeast

Oil

Water


100.00

1.00

1.70

4.00

4.00

50.00

160.70

Quantity in kg


PN 0093000

Advantages:• Suitable mainly for industrial lines• A flexible product that eliminates variations in the quality of flour and guarantees the stability of dough• It ensures that bread achieves the required volume

Technological process:Mixing dough: 2 minutes slowly + add oil, then8 minutes fastDough maturation: 10 minutes Scaling weight of dough: according to the type of product Rising time: 30-45 minutes at 35 °CBaking: roasting at 245 °C, baking at 220 °CHeat curing: 230 °CBaking time: 11-15 min, according to the size of scaling weight of bread and the type of oven

TDI 0,3A very economic improver for ordinary bread with a measure of 0.3% the amount of flour. Easy and simple production. The product is characterized by a uniformly porous crumb, large volume and stability while rising.

PN 0100100

Recipe:

Ingredients

Wheat flour T530

TDI 0.3

Salt

Yeast

Oil

Water


100.00

0.30

1.70

4.00

4.00

50.00

160.00

Advantages:• Easy and simple production• Soft fluffy crumb with fine porosity

Technological process:Mixing dough: 4 minutes slowly + add oil, then6 minutes fastDough maturation: 10 minutes Scaling weight of dough: according to the type of product Rising time: 30-45 minutes at 35 °C.Baking: roasting at 245 °C, baking at 220 °CHeat curing: 230°CBaking time: 11-15 min, according to the size of scaling weight of bread and the type of oven

Quantity in kg


A special improver which not only optimizes the properties of bread, improves its volume, and encourages crumb softness and crispiness of the crust, but also facilitates industrial production as it creates dry, non-sticky dough. Thanks to its special composition, it prevents the “gumminess” of crumb and ensures better chewing.

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IMPROVERS - soft bread

SOFT-TEX An improver for the production of soft bread, which considerably prolongs its freshness, softens crumb and improves crumb suppleness. Overall it simplifies production by reducing the number of ingredients and allowing a reduced amount of fat.

PN 0090600

Recipe:

Ingredients

Wheat flour T530

SOFT-TEX

Sugar

Salt

Yeast

Oil

Water


100.00

2.00

12.00

1.60

6.50

6.00

45.00

173.10

Advantages:• Suitable mainly for industrial lines• Dry, non-sticky, easy to knead dough• It ensures that bread achieves the required volume and crumb suppleness

Amounts:2% of the flour content: durability 10-12 days 1.5% of the flour content: durability 6-8 days1% of the flour content: durability 4-6 days

Technological process:Usual amount: 1.6% of the flour content to ensure durability of 10-12 days. Mix the dough for2 minutes, add the oil and mix again for 6-8 minutes. Allow dough to mature for 20 minutes at a temperature of 26-28 °C. Let rise, taking into account the existing conditions, for 30-50 min. Bake (depending on the type of oven) at a temperature of 200 °C.SOFT-TEX vanilla

An improver for the preparation of soft bread which ensures the required volume of products, a fine crumb and a very pleasant vanilla aroma. Suitable for fancy breads and cross buns.

Recipe:

Ingredients

Wheat flour T530

SOFT-TEX vanilla

Sugar

Salt

Yeast

Oil

Water


100.00

1.60

12.00

1.60

6.50

6.00

45.00

172.70

Advantages:• Dry, non-sticky dough• Distinctive vanilla taste and aroma• Soft, fluffy crumb that holds its suppleness longer

Technological process:Usual amount: 1.6 % of the flour content to ensure durability of 10-12 days. Mix the dough for 2 minutes, add the oil and mix again for 6-8 minutes. Allow the dough to mature for 20 minutes at a temperature of 26-28°C. Let rise, taking into account the existing conditions, for 30-50 min. Bake (depending on the type of oven) at a temperature of 200 °C.

PN 0090900

Quantity in kg


Quantity in kg


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Plunder SemixAn improver for the production of plunder bread. The use of this concentrated mix simplifies and shortens the preparation of plunder bread. The product simultaneously encourages significant puffing during baking so that bread can achieve the required volume.

PN 0081500

Recipe:

Ingredients

Wheat flour T530

Mix Plunder Semix

Margarine for dough

Yeast

Water

Total

Margarine for cooking

100.00

10.00

5.00

3.00

52.00

170.00

35.00

Quantity in kg


Advantages:• Simple production• It provides the baked product with large volume, uniform porosity and puffier crumb• It ensures stable rising of products

Technological process:Mixing dough: 4 minutes fast, 4 minutes slowly Dough temperature: after stirring 24-26 °C, rolling with margarineMaturation: keep cool for 15 minutes Shaping: according to the required size of bread Baking: according to the size of bread and the type of oven

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CEREAL SPRINKLESCereal sprinkles belong among the non-traditional sprinkle mixes which were developed to increase the attractiveness and wholemeal properties of bread. The sprinkle mixes are specially treated to prevent them from falling off the bread when handled. With the cereal sprinkles, you increase the bread’s proportion of grains other than wheat and rye, thereby improving its position among multigrain products. All sprinkles are suitable for rolls, breads, pressed buns, buns, and kaiser rolls.

Millet sprinkleIngredients: millet flakes (43%), sesame, flax, corn breadcrumbs

PN 0530800

Buckwheat sprinkleIngredients: buckwheat flakes (29%), millet flakes, sesame, flax

PN 0530700

Barley sprinkleIngredients: barley flakes (70%), millet flakes, flax

PN 0534300

Five-grain sprinkleIngredients: oat flakes, flax, sunflower, millet flakes, soy pulp

PN 0534100

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Doughnut mix EFEKTA 15%A mix for making doughnuts and doughnut shapes. Doughnuts from this mix are characterized by very low absorption of fat, long-lasting freshness, and finely porous and supple crumb.

PN 0082400

Doughnut mix 15% (NOVA)The mix is suitable for preparing all types of doughnut dough. It guarantees a consistently large volume of doughnuts, soft and loose crumb, minimum absorption of frying fat, and extended shelf life.

PN 0081100

Recipe:

Ingredients

Wheat flour T530

Doughnut mix EFEKTA 15%

Oil

Yeast

Water


100.00

15.00

6.00

6.00

50.00

177.00

Recipe:

Technological process:

Dough preparation:The dough is mixed all together. Oil is added just in the rapid stirring phase. Mix for 4 minutes slowly and 7 minutes fast. After maturation (15 min), divide the dough and roll it into balls, then let it rise for about 45 to 55 minutes, depending on the conditions of the proofer. After proofing, let the doughnuts dry well.Frying: Fry at a temperature of 175 to 185 °C. When frying with automatic flipping, it is recommended to fry doughnuts for 3.0 + 2.5 + 1.0 minutes. When flipping manually, it is recommended to fry doughnuts for 3.0 + 3.0 + 1.0 minutes. After frying, let the doughnuts drain. After cooling, fill with a suitable filling and sprinkle with sugar icing.

Ingredients

Wheat flour T530

Doughnut mix 15% (NOVA)

Yeast

Oil

Water


100.00

15.00

5.50

5.50

50.00

176.00

For better stabilization of doughnuts, we recommend a 40% portion of wheat flour T450.

Quantity in kg


Quantity in kg


DOUGHNUT MIXES

Advantages:• Excellent stability of dough during maturation and rising• Applicable for preparing dough both by hand and in industrial production• Good volume• Distinctive aroma of rum

Advantages:• Low absorption of fat, i.e. reduction of frying fat• Stability of dough during maturation and rising• Applicable for preparing dough both by hand and in industrial production• Excellent volume

NEW


Dough preparation:The dough is mixed together. Oil is added only inthe rapid stirring phase. Mix for 4 minutes slowly and 7 minutes fast. After maturation (15 min), divide the dough and roll it into balls, then let it rise for about 45 to 55 minutes, depending on the conditions of the proofer. After proofing, let the doughnuts dry well.Frying:Fry at a temperature of 175 to 185 °C. When frying with automatic flipping, it is recommended to fry doughnuts for 3.0 + 2.5 + 1.0 minutes. When flipping manually, it is recommended to fry doughnuts for 3.0 + 3.0 + 1.0 minutes. After frying, let the doughnuts drain. After cooling, fill with a suitable filling and sprinkle with sugar icing.

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Doughnut mix SEMIX 25%Processing dough from the mixture is fast and simple. Doughnuts are characterized by finely porous and soft crumb with vanilla-rum aroma.

PN 0080100

Recipe:

Ingredients

Wheat flour T530

Doughnut mix SEMIX 25 %

Yeast

Oil

Water


100.00

25.00

6.00

7.00

53.00

191.00

For better stabilization of doughnuts, we recommend using a 40% portion of wheat flour T450.

Quantity in kg


Fried curd ballsFried curd balls are an unusual savoury sweet in bakeries. Thanks to the curd cheese, they are lightweight, sweet delicacies that are usually tossed in cinnamon sugar and served either hot or cold. This recipe has been made so that the curd can be replaced with cheaper buttermilk.

PN 0082200

Recipe:

Advantages:• Easy and simple production• Excellent taste • Non-traditional fast food supplement

Technological process:Mix all ingredients slowly at medium speed for 2-3 minutes. Let the mixed doughstand for 20 minutes. Then using a spoon or a confectionery bag, put the dough pieces in frying oil. The resulting curd balls automatically rotate themselves. Fry them until the ball has a solid crust. Immediately roll the ready balls in vanilla or cinnamon sugar.

Temperature of frying oil: 170-175 °CFrying time: 4-6 min (depending on the size of the balls)

Ingredients

Curd Balls

Curd

Buttermilk

Wheat flour

Eggs

Oil

Water

Total

1.00

0.50

x

x

0.50

0.10

0.35

2.45

Curd balls

1.00

x

0.85

0.20

0.50

0.10

x

2.65

Buttermilk balls

Advantages:• Excellent stability of dough during maturation and rising• Soft and fluffy crumb• Applicable for preparing dough by hand and in industrial production

NEW


Dough preparation:The dough is mixed together. Oil is added only inthe rapid stirring phase. Mix 4 minutes slowly and 7 minutes fast. After maturing (15 min), divide the dough, roll it into balls and let it rise for about 45 to 55 minutes, depending on the conditions of the proofer. After proofing let the doughnuts dry well. Frying:Fry at a temperature of 175 to 185 °C. When frying with automatic flipping, it is recommended to fry doughnuts for 3.0 + 2.5 + 1.0 minutes. When flipping manually, it is recommended to fry doughnuts for 3.0 + 3.0 + 1.0 minutes. After frying, let the doughnuts drain. After cooling, fill with a suitable filling and sprinkle with sugar icing.

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Bavarian sweet breadA confectionery mix for the preparation of Bavarian sweet bread containing special spices, raisins and preserved fruit.

PN 0030100

Recipe:

Ingredients

Bavarian sweet bread

Wheat flour Special T530

Whole eggs

Margarine

Peanuts (roasted and peeled)

Yeast

Water


15.5

10.00

1.25

3.75

1.25

1.13

5.12

38.25

Technological process:1. Prepare leaven of lukewarm water, yeastand 1/5 of the volume of flour. Let stand for 30 minutes. 2. Weigh out the other ingredients and the remaining flour, add the leaven and knead in the kneader for 6 minutes slowly and 9 minutes fast. 4 minutes before the end of mixing, pour in the total amount of the Bavarian sweet bread mix. 3. Leave the dough to stand on a table in a warm room for 20 minutes, then divide into 450 g pieces and form into round buns. Gently roll the buns and fold into a crescent shape. After turning over, place gently on a baking sheet. 4. Leave to rise for about 40 minutes.5. The baking time is 35-40 minutes with steam. After a starting temperature of 220 °C, let the temperature drop to 180 °C. 6. After baking, it is possible to coat the warm sweet bread with fat and sprinkle with vanilla sugar.

Quantity in kg


Choux mixture

Advantages:• Easy and simple production, just add water and oil • No heating, chouxing, or handling eggs• Significant increase in volume during baking• Pleasant taste and aroma

Technological process:Combine the loose mix with water. Mix for 3 minutes slowly, then add the oil and mix to a smooth consistency for at least 3 minutes at a higher speed. After mixing, immediately form into shapes.Baking: 190 °C, steam for a short while, after 5 min pull out, total baking time 30-40 min.

An instant mix for the quick and easy preparation of choux dough. Suitable for making treats in the shape of windmills, wreaths and bananas. The mixture which not just anyone can make!

Ingredients

Choux mixture

Oil

Water


PN 0081600

Advantages:• Easy and simple production• A unique mix on our market• Distinctive taste and aroma• Extended crumb freshness

Recipe:

10.00

4.00

15.00

29.00

Quantity in kg


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Vanilla ballerina (baletka) PN 0170800

Recipe:

Ingredients

Vanilla ballerina

Wheat flour T530

Sugar

Whole eggs

Oil

Water

Total

1.35

1.50

2.35

2.25

2.00

0.50

9.95

Quantity in kg


Technological process:1. Beat all ingredients together.2. Beating: for a 3-speed beater, proceed as follows: Speed I (the slowest) 1 minute Speed II 2 minutes Speed III 7-8 minutes 3. Baking temperature depends on the type of oven and on the oven’s interior. The recommended baking time for a product of 400 g is 50 minutes; 250 g, 40 minutes

Chocolate ballerina (baletka) PN 0180400

Recipe:

Ingredients

Chocolate ballerina

Wheat flour T530

Caster sugar

Eggs

Oil

Water

Total

1.35

2.15

2.00

2.00

2.00

0.50

10.00

Quantity in kg


A very efficient, concentrated pastry mix, BALLERINA is designed to produce spongy cakes (plain sponge cakes, lamb cakes, etc.). Products of this mix are great for their volume, soft and fluffy crumb, and composition as well as their longer shelf life.

NEW

NEW

Technological process:1. Beat all ingredients together.2. Beating: for a 3-speed beater, proceed as follows:Speed I (the slowest) 1 minute Speed II 2 minutes Speed III 7-8 minutes 3. Baking temperature depends on the type of oven and the oven’s interior. The recommended baking time for a product of 400 g is 50 minutes; 250 g, 40 minutes

A very efficient, concentrated pastry mix, BALLERINA is intended for the production of spongy cakes (plain sponge cakes, lamb cakes, etc.). Products of this mix are great for their volume, soft and fluffy crumb and composition as well as their longer shelf life. The mix contains an aroma of chocolate and chocolate pieces.

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Light sponge-biscuitA mix for producing whipped spongy mixture using egg semi-products. It increases volume, smoothness, fine porous structure and good durability of products. Especially suitable for flans.

PN 0171500

Recipe:

Ingredients

Light sponge-biscuit

Wheat flour T530

Whole eggs

Oil

Water

Total

3.36

2.12

3.02

0.50

1.00

10.00

Technological process:Combine the light sponge-biscuit mix, wheat flour special, eggs and water and beat first at: Speed I (the slowest): 1 minuteSpeed II: 9 minutesAfter beating at speed II, add oil and quickly beat it in. Into a pre-cleaned, greased and sprinkled form, weigh out 547.5 grams of mixture. Baking temperature is about 180 °C (no fan). Baking time: 43 minutes.

Note: Using warmer water (up to 40 °C), you ensure greater flan volume.

Quantity in kg


Dark sponge-biscuit A mix for producing whipped spongy cakes using egg semi-products. You get a flan with high volume, smooth, finely porous crumb and pleasant chocolate taste and aroma.

PN 0171600

Recipe:

Ingredients

Sponge-biscuit – concentrate

Wheat flour T530

Eggs (whole)

Oil

Water

Total

3.28

1.95

3.58

0.47

0.72

10.00

Technological process:Combine the dark sponge-biscuit mix, wheat flour special, eggs and water and beat first at:Speed I (the slowest): 1 minuteSpeed II: 9 minutesAfter beating at speed II, add oil and quickly beat it in. Into a pre-cleaned greased and sprinkled form, weigh out 575 grams of the mixture. Baking temperature is about 180 °C (no fan). Baking time: 43 minutes.

Note: Using warmer water (up to 40 °C), you ensure a greater flan volume.

Quantity in kg


NEW

NEW

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Muffins with chocolateA mix for a quick and tasty snack. Muffins are characterized by fluffy crumb and irresistible taste. Thermostable chocolate pellets, which add to the attractiveness of the product, are included. You can vary the muffins by adding raisins or nuts. The tops of the muffins can be decorated with jam or fresh fruit.

Ingredients

Mix for muffins with chocolate

Oil

Eggs

Water


Number of portions

1.00

0.32

0.25

0.16

1.73

25

PN 0170600

Technological process:Pour the loose mixture into a bowl, add the other ingredients and beat at high speed for about 6-8 minutes. Pour the dough into muffin moulds (fill the cup almost to the brim) and put in the oven, preheated to about 220 °C. Bake at180 °C for about 20-25 minutes, depending on the size and the number of muffins. 1 kg of loose mixture yields about 25 muffins (depending on the size of the moulds)

Waffle mixA 100% mix for the production of traditional waffles, which can be eaten plain, topped with chocolate cream, maple syrup, or decorated with whipped cream, jam, fruit, etc.

Ingredients

Waffle mix

Water

Total

2.00

1.10

3.10

Technological process:Blend the waffle mix with the specified amount of water. Grease the waffle maker with oil and when it is heated up, add the waffle batter and bake for about 7 minutes.

Quantity in kg


Quantity in kg


NEW PN 0171700

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GingerbreadThe mix is intended for the preparation of cast gingerbread dough according to the original recipe. The products are characterized by their large volume, smoothness and pleasant taste.

PN 0310100

Recipe:

Ingredients

Gingerbread

Eggs

Oil

Water


1.00

0.20

0.02

0.35

1.57

Technological process:1) Add all the ingredients to the mix and beat them together.2) Beating:- at speed I (slowly): 1 minute- at speed II – III (the highest speed): 5 minutes3) Baking:- for a product with a thickness of about 2.5 cm: 30-35 min- for a product with a thickness of about 4.0 cm: 45-50 min4) Baking temperature:- rotary oven: 120-150 ºC- continuous oven: 190 ºC

Quantity in kg


Poppy seed cake

Recipe:

A confectionery mix for preparing poppy seed cake. The poppy seeds are treated by special technology so as not to turn bitter even after grinding.

PN 0300200

Ingredients

Poppy seed cake

Flour (Wheat flour T530)

Eggs (whole)

Oil (table)

Water

Total

1.00

0.78

0.44

0.34

0.37

2.93

Quantity in kg


Technological process:1) Add all the ingredients to the mix and beat them together.2) Beating- at speed I (slowly): 1 minute- at speed II – III (the highest speed): 5 minutes3) Baking:- for a product with a thickness of about 2.5 cm: 30-35 min- for a product with a thickness of about 4.0 cm: 45-50 min4) Baking temperature:- rotary oven: 120-150 ºC- continuous oven: 190 ºC

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Confectionery mix MAESTROA mix for the preparation of vanilla gugelhupf cakes. The gugelhupf cake is characterized by its large volume and traditional properties of a sponge cake.

PN 0170200

Recipe:Technological process:Mix all the ingredients and beat them at speed I for 2 minutes, at speed II for 4 minutes and at speed III for 30 seconds. The actual baking temperature depends on the type and the interior of the oven: bake in a rotary oven at a temperature of 120-150 °C, in a continuous oven at a temperature of 190 °C. Bake products of 400 g for about 50 minutes, products of 250 g for about 40 minutes.

Ingredients

Confectionery mix MAESTRO

Wheat flour T530

Oil (table)

Eggs (whole)

Water


5.00

1.80

1.50

2.30

0.90

11.50

Quantity in kg


Confectionery mix EXCLUSIVEThe mix is intended for the preparation of chocolate-nut batter and is mainly suitable for gugelhupf cakes. The gugelhupf cakes are characterized by good durability and juiciness.

PN 0180100

Recipe:Technological process:1. Before beating, it is necessary to cut the fat into small pieces in order to better beat it in. Then add the other ingredients and beat them all together.2. Beating: for a 3-speed beater, proceed as follows:Speed I (the slowest): 1 minuteSpeed II: 2 minuteSpeed III: 7-8 minutes3. Baking temperature depends on the type of oven and the oven’s interior. The recommended baking time for a product of 400 g is 50 minutes; 250 g, 40 minutes

Ingredients

Confectionery mix EXCLUSIVE

Fat

Eggs (whole)

Water


5.00

1.20

2.00

1.20

9.40

Quantity in kg


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Gluten-free confectionery mixes VERONA

Recipe:

Ingredients

VERONA - SOFT dark

VERONA - SOFT light

Caster sugar

Eggs

Oil

Water

Total

3.13

-

1.97

3.64

0.76

0.50

10.00

Quantity in kg


VERONA - SOFT LIGHT VERONA - SOFT DARK

PN 0590200

Technological process:To VERONA mixes, add sugar, eggs and water according to the detailed recipe. Beat first at:Speed I (the slowest): 1 minuteSpeed II: 7 minutesAfter beating at speed II, add oil and quickly beat it in. Weigh out the beaten batter into a pre-cleaned greased and sprinkled form. Baking temperature is about 180 °C. Baking time is about 43 minutes.

PN 0590100Concentrated mixes for the preparation of light and dark confectionery flans without gluten.

-

3.10

2.10

3.20

1.07

0.53

10.00

Quantity in kg


Advantages:• VERONA – SOFT will attract you with its soft, fluffy crumb, delicious taste and excellent volume

Recipe:

Ingredients

VERONA - STABIL dark

VERONA – STABIL light

Caster sugar

Eggs

Oil

Water

Total

2.90

-

1.90

3.60

0.50

1.10

10.00

Quantity in kg


VERONA - STABIL LIGHT VERONA - STABIL DARK

PN 0590400

PN 0590500Concentrated mixes for the smooth production of light or dark cast dough without gluten.

-

3.10

2.10

3.20

0.53

1.07

10.00

Quantity in kg


Advantages:• VERONA – STABIL is characterized by curd, poppy seed or fruit fillings that do not fall through

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Curdogen® (Tvarogen)A mixture for preparing a thermostable, quality curd filling which serves to equalize different amounts of water and dry matter in curd.

®Curdogen can be used both in closed bakery products, where the filling better fills the space, and in ®open products. Using Curdogen , bakery products with curd fillings are soft and juicy and the curd does

not harden in the final product.

Technological process:First mix the prescribed amounts of water and curd. Then pour in Curdogen® and mix at low speed for one minute. The filling is ready for immediate use.

Overview of Curdogens

Curdosan with vanilla flavour

Curdogen® with vanilla flavour

Curdogen® with lemon flavour

Curdogen® Natural

Curdogen® with apricot flavour

Curdogen® Extra SPECIAL – white

Curdogen® Soft - Sweet

Curdogen® strudel PREMIUM

Curdogen® Universal

PN 0270200

PN 0280100

PN 0280200

PN 0280300

PN 0280800

PN 0281600

PN 0282900

PN 0283800

PN 0284300

10.0

10.0

10.0

10.0

10.0

10.0

10.0

10.0

10.0

4.0

4.0

4.0

4.0

5.6

4.3

4.5

4.3

4.5

7.0

7.0

7.0

7.0

8.0

6.0

6.0

6.0

6.0

21.0

21.0

21.0

21.0

23.6

20.3

21.0

20.3

20.5

CURD FILLING TOTAL

WATER*CURDOGENFRESH CURD

Note: Quantity of ingredients in kg* Maximum amount

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XX

X

XX

0 XX

XX

X

X

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THERMOSTABILITY- OPEN PRODUCTS

THERMOSTABILITY- CLOSED PRODUCTS

FLUIDITYAFTER MIXING

JUICINESS

LUMPINESS

FLUFFINESS

COLO

UR

CREAMINESS AFTER MIXING

ARO

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WHITE

YELLOW

LEMON

VANILLA

BUTTER

APRICOT

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PN

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70 60

100

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Curd

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2802

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X X X

XX

XX

XX

X X X

XX

XX

XX

XX

XX

XX

XX

XX

XX

X X X

40 40 56

70 70 80

100

100

100

X X X

X

XX X

X X X

X

X X

X

X XX

X X

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Curd

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2816

2843

XX

X

XX

X

XX

X

XX

X

XX X

X XX

X

XX

X

0 XX

XX X

43 45

60 60

100

100

X X

X X

X

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ogen

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2838

2849

XX

X

XX

X

XX

XX

XX

XX

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XX

XX

XX

X

XX

X

XX

XX

X X

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60 60

100

100

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Pudding cream - vanilla PN 0190100

Pudding cream - chocolateAn instant mix for production of thermostable pudding creams that are characterized by good consistency and mild taste.

PN 0190300

Recipe:

Ingredients

Pudding cream - vanilla/chocolate

Water

Filling total

1.00

2.86

3.86

Advantages:• Instant pudding, just add water • Thanks to good thermostability, the cream is suitable for turnovers, ridged pastries or croissants

Technological process:Pour the mix into a bowl, add water and beat with an electric beater for about 2 minutes. Then add fat and beat thoroughly.

Vanilla creamMixes for the cold preparation of chocolate and vanilla creams for bakers and confectioners.

PN 0200600

Chocolate cream PN 0200500

Recipe for egg yolk cream:

Ingredients

Vanilla/chocolate cream

Water

Fat (margarine)

Total

1.00

2.60

0.80

4.40

Advantages:• A classic fat cream suitable for cakes, wreaths and desserts

Technological process:Mix the ingredients according to the recipe by hand or with a beater and beat at low speed to a smooth cream. Then add the fat (kept at room temperature) and thoroughly beat it in. The filling is ready for immediate use.Recipe for egg yolk cake slices:

Ingredients

Vanilla/chocolate cream

Water

Fat (margarine)

Total

1.00

3.00

1.00

5.00

Quantity in kg


Quantity in kg


Quantity in kg


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Poppy seed filling CLASSICA filling with the balance of quality and price.

Poppy seed filling STANDARDA poppy seed filling with pure poppy taste, without added flavours: a traditional recipe.

Poppy seed filling PREMIUMA highly thermostable filling suitable for industrial bakeries. Highly spreadable – a very thin layer may be created.

Poppy seed filling EXTRA “50“A poppy seed filling with the maximum amount of poppy seeds possible while still maintaining baking properties.

Name

CLASSIC

STANDARD

PREMIUM

EXTRA “50“

PN

PN 0242700

PN 0243000

PN 0242800

PN 0240400

Declared

% of poppy

35

42

45

50

Flavour /

aromatization

rum + vanilla

without rum

aroma + vanilla

rum + vanilla

Thermo

stability

XXXX

XXXX

XXXXX

XXXX

Spreadability

XXX

XXXX

XXXXX

XXXX

Juiciness

in strudel

XXX

XXXX

XXXXX

XXXX

Quantity

of filling in kg

1.0

1.0

1.0

1.0

Water

0.6

0.5

0.5

0.5

Filling

total

1.6

1.5

1.5

1.5

Technological process:Add the proportional amount of water to the loose mixture, stir for 2 minutes and let stand for about 15 minutes. Then the poppy seed filling is ready for use. The poppy seed filling can be spread according to your preference or, as is usual, with breadcrumbs.

PN 0242700

PN 0243000

PN 0242800

PN 0240400

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Apple strudel filling with cinnamonA loose mix for production of thermostable filling made from high quality cored non-darkening apples (40%). The delicious apple taste is complemented by added cinnamon.

PN 0230100

Recipe:

Ingredients

Apple strudel filling with cinnamon

Water

Filling total

1.25

4.15

5.40

Technological process:Pour the mix into a bowl, pour over with the prescribed amount of cold water and stir well. Leave to swell for at least 6 hours. The filling is then ready for immediate use. The filling can be spread according to your preference or, as is usual, with breadcrumbs.

Apple filling STANDARDA loose mix for production of thermostable filling is made from high quality cored non-darkening apples (40%). The filling has a natural apple taste.

PN 0230300

Recipe:

Ingredients

Apple filling dehydrated STANDARD

Water

Filling total

1.25

4.15

5.40

Technological process:Pour the mix into a bowl, pour over with the prescribed amount of cold water and stir well. Leave to swell for at least 6 hours. The filling is then ready for immediate use. The filling can be spread according to your preference or, as is usual, with breadcrumbs.

Quantity in kg


Quantity in kg


Apple filling (industrial)A loose mix for preparation of a thermostable bakery filling with a high proportion of apples. The loose filling is delivered in a special packaging, separate from the dried apples. This way you can let the apples swell longer to achieve extra juiciness.

PN 0230800

Recipe:

Ingredients

Apple filling A (apples)

Apple filling B (loose mix)

Breadcrumbs

Water

Filling total

2.32

2.68

1.20

14.00

20.20

Technological process:Pour apple filling A (apples) into a bowl and add the required amount of water. Mix thoroughly and let swell for about 2-3 hours. A sufficient swelling time is important for the final quality of the filling. After swelling, add apple filling B (loose mix) and breadcrumbs, and stir very thoroughly to loosen the lumps in the filling. The prepared filling is ready to be used. The filling is intended for quick consumption (preferably within 12 hours of preparation). It is not recommended to mix a stored filling with a newly prepared one.

Quantity in kg


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Hazelnut filling STANDARDA loose mix for the preparation of thermostable hazelnut fillings with finely chopped hazelnuts.

PN 0250100

Recipe:

Ingredients

Hazelnut filling STANDARD

Water

Filling total

1.00

0.60

1.60

Technological process:Add the proportional amount of water to the loose mix and stir for 2 minutes. Let the fillingstand for 10 minutes, then it is ready for use. The filling can be spread according to your preference or, as is usual, with breadcrumbs.

Walnut fillingA loose mix for the preparation of a thermostable walnut bakery filling with finely chopped walnuts.

PN 0250300

Recipe:

Ingredients

Walnut filling

Breadcrumbs

Water

Filling total

1.00

0.15

0.68

1.83

Filling with hazelnut flavour PN 0450100

Recipe:

Ingredients

Filling with hazelnut/walnut

Water

Filling total

1.00

0.60

1.60

Filling with walnut flavour PN 0450200

Quantity in kg


Quantity in kg


Quantity in kg


Technological process:Add the proportional amount of water to the loose mix and stir for 2 minutes. Let the fillingstand for 10 minutes, then it is ready for use.

A loose mix for the preparation of a thermostable bakery filling with finely chopped hazelnuts/walnuts.

Technological process:Add the proportional amount of water to the loose mix and stir for 2 minutes. Let the filling stand for 10 minutes, then it is ready for use.

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Dried plum fillingA thermostable filling with plum chunks.

PN 0210100

Recipe:

Ingredients

Dried plums

Plum filling - powder

Water

Filling total

1.16

0.84

3.60

5.60

Technological process:Combine the mix (dried plums, plum filling - powder) with cold water and let swell for at least 6 hours. We recommend stirring at least once during swelling.

Dried apricot fillingA thermostable filling with apricot chunks.

PN 0220100

Recipe:

Ingredients

Dried apricots

Apricot filling – powder

Water

Filling total

1.32

0.68

3.60

5.60

Technological process:Pour the mix (dried apricots, apricot filling - powder) into a bowl, pour over with the prescribed amount of cold water and stir properly. Leave to swell for at least 6 hours. We recommend stirring after one hour and then repeatedly after 2 hours of swelling. The filling is ready for use after sitting for 8-12 hours.

FruitogenA product to increase the thermostability of fruit jams and marmalades. When using FRUITOGEN, problems with the running and flowing of fruit jams in baking are eliminated, while the original taste properties remain intact. Given the extremely varied properties of jams and marmalades used in the baking industry, follow the recommended batching limits for FRUITOGEN according to the type of fruit jam.

PN 0150100

Recipe:

Ingredients

Fruit jam, marmalade of thicker consistency

Fruit jam, marmalade of thinner consistency

Fresh fruit

100 kg

100 kg

100 kg

Technological process:Mix fruit jam/marmalade with the prescribed amount of Fruitogen manually or with a machine (do not beat!). The filling is ready for immediate use.

Quantity in kg


Quantity in kg


Weight

Cereal filling

Recipe:

PN 0504400

Ingredients

Cereal filling

Water

Filling in total

5.00

5.50

10.00

Quantity in kg


Technological process:Pour the package content of the dry mix into a clean bowl and pour over with the prescribed amount of cold water. After thorough mixing leave to swell for about 1 hour. Then the filling is ready for use. Consume the filling within 12 hours; during this time keep it in a cool place.

Space for your recalculationFruitogen

8-12 kg

12-16 kg

25-35 kg

Filling total

108-112 kg

112-116 kg

125-135 kg

A müsli filling developed according to customer requests to produce a filling in the style of “müsli for bread”.

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Béchamel

Technological process:Add the prescribed amount of water to the dry mix. The finished sauce can be complemented by adding defrosted vegetables, salami, hard cheese, chopped pork meat, etc.

Recipe:

A thermostable sauce used to make salty baking fillings which are suitable mainly for filling plunder and puff pastry types of dough.

PN 0160100

Ingredients

Béchamel

Water

Vegetables, meat, etc

Filling total

1.00

3.20

2.26

6.46

Béchamel special

Technological process:Add the prescribed amount of water to the dry mix. The finished sauce can be complemented by adding defrosted vegetables, salami, hard cheese, chopped pork meat, etc.

Recipe:

A thermostable sauce used to make salty baking fillings which are suitable not only for filling plunder and puff pastry types of dough, but also for frozen baked products. It reduces separation of the dough from the filling in baking.

PN 0160200

Ingredients

Béchamel special

Water

Filling in total

1.00

1.66

2.66

Cheese filling

Technological process:Pour the mix into a bowl, pour over with the prescribed amount of cold water and stir slowly until the mixture gets moist. Then increase the intensity of stirring. Leave the filling to sit for at least 5 minutes. After sitting, the mixture is ready for manual or automatic filling.

Recipe:

A dry mix for the preparation of a salty thermostable filling suitable mainly for filling plunder and puff pastry types of dough. It even tastes good in cool baked products the next day.

PN 0260300

Ingredients

Cheese filling

Water

Filling in total

1.00

4.40

5.40

Quantity in kg


Quantity in kg


Quantity in kg


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Pizza filling

Technological process:Pour the mix into a bowl, pour over with the prescribed amount of cold water and stir slowly until the mixture gets moist. Then increase the intensity of stirring to beating (for about 1 minute). Leave the filling to sit for at least 15 minutes. After sitting, the mixture is ready for manual or automatic filling.

Recipe:

A loose mix for the preparation of a salty thermostable filling suitable mainly for filling plunder and puff pastry types of dough.

PN 0260200

Ingredients

Pizza filling

Water

Filling total

1.00

3.50

4.50

Quantity in kg


Spinach filling

Technological process:Pour the mix into a bowl, pour over with the prescribed amount of cold water and stir slowly until the mixture gets moist. Then beat at a higher speed for about 1 minute. Leave the filling to sit for at least 15 minutes. After sitting, the mixture is ready for manual or automatic filling.

Recipe:

A loose mix for the preparation of spinach filling suitable mainly for filling plunder and puff pastry types of dough.

PN 0260700

Ingredients

Spinach filling

Water

Filling total

1.00

3.50

4.50

Quantity in kg


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Ready-made thermostable fillingsA wide range of thermostable fillings (salty, fruity, others) will save you not only time, but also money. The fillings are ready for immediate use, without prior time-consuming preparation. Thanks to their thermostability, they do not flow out of the baked products in the oven, and thus keep their typical taste and juiciness.

Flavours

1 fruity - raspberry - blueberry - black currant - strawberry - apricot - cherry - apple with apple cubes

New range of ready-made household fillings These cooked fillings have been developed for use in open bakery products. They excel in their juiciness and thermostability. The fillings have a soft and supple consistency and thus are easy to spread on pies. Furthermore, they are also suitable for use in closed plunder and puff pastry and yeast types of dough, where the filling fills the space very well.

Products with these fillings can be frozen during production and subsequently reheated or baked until done. The fillings are ready for immediate use.

2 salty - gypsy

3 curdy - curd - curd with apricot flavour - cheesecake

NEW

Cooked pear filling: (PN 0650400)The flavor of pear filling taste is very strong. It is especially suited to use on tarts. 0.1 of the filling contains 0.9 kg of pears.

Cooked nut filling: (PN 0650300)0.1 of the filling contains 0.1 kg of nuts.

Cooked poppy seed filling: (PN 0650100)0.1 of the filling contains 0.22 kg of poppy seeds.

Cooked apricot filling: (PN 0650600)0.1 of the filling contains 0.75 kg of apricots.

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SEMIX PLUSO

ALSO MEANS REAL WHOLEMEAL CEREALS

We will be pleased if you also decide to offer our high quality cereal products in your stores. For this purpose, we would like to equip you with a special stand that, like our cereals, you can order either from

our sales representatives or simply at www.zdravyzivot.com. Because of the increasing demand for healthy whole grain products, we are confident that your customers will appreciate the extension to your

range of products. So we look forward to your interest in these products too!

A very fast and hearty snack. Oatmeal in five flavours – strawberry, nut, chocolate, cranberry and apple & cinnamon; barley

in two flavours – pear and chocolate. Newly on the market are

also two gluten-free variants for celiacs – three grain natural and buckwheat

chocolate.

Loose müsli of premium quality. Wheat-oat müsli with banana and

papaya or milk whey is high in fiber and makes your breakfast a

great start to the day.

Loose oat or wheat flakes of unique quality and taste. You can choose

from three variants: with chocolate, apples and cinnamon, or honey and seeds. You will be intrigued by the improved recipe and the possibility

of consuming it on its own or with dairy products.

A very tasty and healthy alternative to müsli bars, snacks and biscuits.

Crispy pieces in the shape of eights are made of real whole grain oat flakes that have a high content of

natural fiber.

Attractively packaged müsli hearts of excellent quality and taste.

Crunchy oat hearts, cranberry or banana with cocoa beans, are an

excellent way to give your beloved a perfectly tasty, yet still healthy

treat.

IN E-SHOP “HEALTHY LIVING” (ZDRAVÝ ŽIVOT), EVERYONE CAN CHOOSE...

www.zdravyzivot.com

Müsli Original Real whole grain flakes 4HIT

Müsli for snacking in four flavours Oat, barley and gluten-free porridge Müsli hearts in two flavours

41

TABLE OF CONTENTS

Breads .................................................................................................... 3

Small-sized bread products .............................................................. 8

Improvers ....................................................................................... 15

Cereal sprinkles ................................................................................... 21

Doughnut mixes .................................................................................. 22

Cakes and pastries ................................................................................ 24

Gluten free mixes .............................................................................. 30

Curdogens ........................................................................................... 31

Puddings, creams .................................................................................. 33

Sweet fillings ..................................................................................... 34

Salty fillings ....................................................................................... 38

Ready-made fillings ............................................................................. 40

Manufacturer: SEMIX PLUSO, spol. s r. o. Rybníčky 338, 747 81 Otice, Czech republic Tel.: +420 553 759 980, Fax: +420 553 759 982 E-mail: [email protected], www.semix.cz

Commercial Director, Chief Technologist: Pavel Kratochvíl + 420 737 283 532●

Key Account Manager: Martin Švacha + 420 737 283 523 ●

Sales representatives Czech Republic: Technologists Czech Republic: Patrik Ďuriš + 420 737 283 526 Karel Kusník + 420 737 283 756● ●

Petr Vrbický + 420 737 283 529 Petr Bastl + 420 737 283 537● ●

Patrik Sudolský + 420 737 283 530 Martin Melichar + 420 737 283 758● ●

Michal Kováč + 420 737 283 531●

Sales representatives Slovak Republic: Technologist Slovak Republic: Dušan Breznický + 421 905 725 805 Karolína Nekiová + 421 918 851 795● ●

Juraj Ondrej + 421 915 740 432●

Manager for export: Viktorija Janešíková +420 605 221 186●

pobočky SEMIX PLUSO

centrála SEMIX PLUSO

katalog cze 2014 new2 aj - semix · a mixture for the production of non-traditional loaves of bread...

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