Bread and Bakery Ingredients
“Value to Bread”
We stand by our bakers as always with our high quality mixes to add value to bread. You, all can create wonderful tastes using our new products that are developed with extreme care through positive vision, according to the trends of consumers’ demands and the results of market research.
Bread that is rich in nutrients and contains the delicious tarhana flour of Beypazarı Region. It is the delectable crown of the tables, with its exclusive taste, smell and color.
Marvelous breads for the tables, from the pasta wheat of the fertile and generous lands of Southeastern Anatolia with unique taste and smell. A flavor you will not get enough of.
A healthy bread, useful in the fight against Covid pandemic, prepared using the extracts and powders of purple vegetables and fruits and containing special nutrients such as anthocyanins and flavonoids.
A heritage of Anatolia for thousands of years, einkorn wheat is now on your tables. With its high fiber and low gluten amounts and vital minerals, sourdough and its unique taste, it is the delicious and healthy bread of your desire.
Everything you need for baking all kinds of brown and dark colored breads. Being a premix containing sourdough, this mixture will exhilarate your oven and kitchen with unique smells thanks to its peanut taste and other various, brilliant tastes.
A premix with authentic and rustic appearance and taste, used to bake wonders from European cuisine such as the Italian ciabatta and the French baguette, and all types of cream or white colored breads. It is the best helper in your kitchen.
“For Professional Tastes”
During the process of making bread, Mauri Anadolu Bread Improvers can help you to keep the variables under control, such as flour, heat, moisture, and workmanship.
Mauri Anadolu Bread Improvers can also help you to reach the desirable and standard results for baking.
Better Visible Form
Reduces the Costs
Longer Shelf Life
BREAD TOPPING PRODUCTS
Calcium Propionate (E 282) is widely used in bakery products as a mold preventive and preservative substance. It is also used as a preservative in chocolate products, processed cheeses and fruits.
Our deactivated yeast, Glutazyme D, improves flexibility in doughs that are prepared especially with high quality flours that have strong gluten structures. The dough develops quicker, and can be shaped and spread easier with Glutazyme D.