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In this innovative, specialized BASE-PAGE
we present professional tested and famous
RECIPES AND TECHNOLOGIES IN CONFECTIONERY AND BAKERY
selected by the ALMA LIBRE Consulting Center.
The technologies in the attached recipes are fully compliant
with the capabilities of the selected specific raw materials used,
professional condition for reaching the highest possible
and uncompromising quality of the finished products.
SELECTED RAW MATERIALS WITH THEIR SPECIFIC POSSIBILITIES
HERE, PROFESSIONALLY, THEY GO HAND BY HAND
WITH THE PROPOSED TECHNOLOGIES.
Buttons in the top row:
"RAW MATERIALS", "ABOUT US", "REPORTS", "WE INVITE YOU", "INFORMATION", "GLOSSARY" and "CONTACTS"
are free to access.
To access the other buttons
"PROFESSIONAL RECIPES, VIDEO RECIPES
TECHNOLOGIES AND APPLICATIONS "
make a personal registration HERE
and contact the technologists
and the traders of ALMA LIBRE,
to free up space in the system
and provide you full access
after your call:
phone 0878984887, 0878257904, 0878690025,0878444715,0878285358,
0878257901,0878338249,0878104998.
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ВИЖТЕ
ВИДЕОРЕЦЕПТИ
АБОНИРАЙТЕ СЕ
ПРОФЕСИОНАЛНИ РЕЦЕПТИ, ВИДЕОРЕЦЕПТИ, ТЕХНОЛОГИИ И АПЛИКАЦИИ_cc781905 -5cde-3194-bb3b-136bad5cf58d_
CAKES
ENTREME
BREAD
CRAFT
MUSES
SWEETS IN A GLASS
FUNCTIONAL
BREADS
ITALIAN CAFE "PASCUCCI"
and COFFEE PRODUCTS
BONBONI
SWEETS
BREAD MAKING
SNACKS
TARTS
TARTALETS
BREAKFASTS
VIENNEZUARI
SYRUP
SWEETS FROM THE EAST
BITE
BRUSSELS SOLETI
ICE CREAM
ICE CREAM
SANDWICHES
PIZZA FOKACHI
SPECIAL CHEESE AND SAUSAGES
FOR BAKERY, CONFECTIONERY and HORECA
VEGAN, GLUTEN-FREE,
sweet WITHOUT SUGAR
BISCUITS
CAKE SWEETS
SUGAR PASTE
DECORATION
BISCUITS
KUKIS and BARS
HYGIENE PRODUCTS
CLEANLINESS AND SAFETY
RYE-WHEAT BREADS
Roasted flour entered the history of bread production more than 6000 years ago, providing a good and different taste with a dark pleasant vision and greater durability of the final bakery products.
Russia, Poland and Germany are among the largest producers in Europe and there have developed many interesting recipes with richer health and high protein characteristics,
very rich in vitamins (especially category B).
This type of bread is very common in northern and central Europe and we have less rye bread recipes in traditional Balkan bread recipes, but in recent decades, thanks to globalization, travel and information exchange, rye bread has entered
en masse in the Balkan bakeries.
Here, ALMA LIBRE presents one of the most typical recipes for RYE BREADS.
HERE, expect a new recipe for RYE-WHEAT BREAD
GOLDEN WHOLE GRAIN RYE-WHEAT
Golden wholemeal rye-wheat bread with very rich flavors and aromas. With a strong rural / artisan character. Very fast and easy to work with thick, crispy crust and dense, moist environment. Suitable for everyday use. Rich in fiber, vitamins and low glycemic index.
BAVARIAN BREAD (50% rye)
Classic rye-wheat "Bavarian bread". Very economical and very durable, thanks to the natural rye leaven Extract 350. Crispy, thick crust with a slightly moist environment, so typical of rye breads. Very strong taste and aroma.
MONASTERY BREAD (70% rye)
In the 17th and the 18th century in Bulgaria rye was grown around the Bulgarian monasteries by the monks themselves.
(Today very little rye is grown on the Balkan Peninsula, as the weather conditions do not allow mass production.) Bulgarian monks produced rye-wheat bread with rye yeast once a week. We restored this recipe one by one with the help of the BOOKER rye sourdough. and justifiably received the "Gold Medal 2011".
WHOLE GRAIN RYE-WHEAT
Whole grain rye-wheat bread with very rich flavors and aromas. With a strong rural / artisan character. Very fast and easy to work with thick, crispy crust and dense, moist environment. Suitable for everyday use. Rich in fiber, vitamins and low glycemic index.
