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Bakery and confectionery materials
Reducing crop yields is not a reason to close a business
4 June 2012

Not so long ago, the Ministry of Agrarian Policy and Food of Ukraine stated that the harvest of wheat this year will be a record. However, a few months later, completely different information was heard. Due to unfavorable weather conditions, the expected amount of grain has significantly decreased. The decrease in the yield of wheat is forecasted practically throughout the territory of Ukraine, it affected the Odessa region (here losses are about 10-20%).

Naturally, of all the collected quantities of high quality grain will be less than expected. It’s no secret that the characteristics of flour depend on the quality of the grain. If the flour has reduced baking properties (reduced quality and quantity of gluten, reduced or increased activity of enzymes), then bread, bakery, and flour confectionery products will have various defects. Which, of course, does not like the consumer at all.

In order to help many manufacturers, the “Forum” PE offers a wide range of bakery improvers. The offered ingredients will not only preserve the quality of the products, but also will allow to expand the assortment of manufactured products.

Advantages of using improvers:

Stable quality of the test is ensured;
Improves the physical properties of the dough (it becomes elastic, homogeneous, easily molded, does not stick to the equipment, keeps the given shape);
Thanks to the improvers, all the prescription components are mixed evenly and quickly;
The volume of finished products is increased by 25%.
Already during the kneading process, active fermentation is provided, which significantly reduces the time costs. In some cases, the dough after kneading can be immediately sent for cutting.
Some improvers are designed to fight the “potato disease” of bread.
The resistance of the products to deep freezing is being created.
Improves the structure, aroma and taste of baking.
Do not allow the “spreadability” of products.
The period of freshness of finished products is increasing.
As you can see, regardless of the amount of grain in the country and the quality of flour, you can keep your bakery and confectionery business successful. Do not degrade the characteristics of manufactured products, using a variety of tricks with flour. Some manufacturers mix ingredients of different quality so that, without raising prices, keep the volume of manufactured products.

PE “Forum” makes an excellent offer, which you can not refuse – to purchase bakery improvers of domestic and imported production at a very affordable cost. In the warehouse, ingredients are available, acting in a complex or solving a certain problem. Everything depends on the wishes of the producer of bakery and confectionery.

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