Modern technologies can significantly simplify the preparation process and improve the quality of bread and bakery products through the use of baking mixes.

Carefully selected composition of the enhancer will help control the production process, improve the quality and extend the freshness of finished products.

The use of mixes for the production of confectionery products can significantly optimize work, reduce time and energy costs in production.

Dry salty and sweet toppings have a number of advantages in terms of production processes, as they have good heat stability to high and low temperatures, ease of preparation, and storage of dry fillers does not require any special conditions.

The use of this line of mixes allows to obtain a wide range of flour confectionery products with stable quality, in particular for the production of classic American muffins.

The use of a line of mixes for the manufacture of cookies, allows to significantly expand the range of products at the enterprises and to obtain a diverse list of products with unsurpassed tastes and structure.

Nowadays, the use of confectionery gels and stabilizers for the manufacture of semi-finished products is becoming increasingly relevant, allowing for optimization of work and maximizing the cost-effectiveness of production.