Ingredients: wheat starch, wheat lour, sugar, emulsi ier, (mono and diglycerides, Е471 fatty acids, polyglycerol ethers of fatty
acids E475, polyoxyethylene monooleate sorbitan E433), disintegrating agents (sodium bicarbonate E500i, sodium acid
pyrophosphate E500i). You can add different lavors, fruits, dried fruits and spices to a neutral biscuit in order to make different
types of biscuit, for example: chocolate, fruit, orange, lemon, honey, carrot, almond, etc.Cooking method: 1000g, Eggs -13, Water -
125g. Whip the mixture in a mixer at high speed for 7-10min. The mixture prepared is distributed in cases and baked at a
temperature of 180-1900C for 45 minutes.
Ingredients: Wheat lour, wheat starch, sugar, emulsi ier (polyglycerol ether E475), acidity regulator (sodium bicarbonate), red
dye, emulsifying salt (sodium pyrophosphate), salt.
Method of preparation: Prepare a mix of the mixture for biscuit-1000g, eggs-13, water-125g. Whip the mixture in a mixer at high
speed for 7-10 minutes. The mixture is poured into molds and baked at a temperature of 180-190 °C for 45 minutes.
Ingredients: Wheat lour, corn starch, sugar, emulsi ier (polyglycerol ether E475), acidity regulator (sodium bicarbonate), cocoa,
emulsifying salt (sodium phosphate), salt.
Method of preparation: Prepare a mix of the mixture for biscuit-1000g, eggs-13, water-125g. Whip the mixture in a mixer at high
speed for 7-10 minutes. The mixture is poured into molds and baked at a temperature of 180-190 °C for 45 minutes.
Ingredients: Wheat lour, pistachio lour, corn starch, sugar, emulsi ier (mono and diglycerides of fatty acids E471, polyglycerol
ethers of fatty acids E471), green dye, pistachio lavoring, acidity regulator (sodium bicarbonate), emulsifying salt (sodium
phosphate), emulsifying salt (sodium pyrophosphate), salt.
Method of preparation: Prepare a mix of the mixture for biscuit-1000g, eggs-13, water-125g. Whip the mixture in a mixer at high
speed for 7-10 minutes. The mixture is poured into molds and baked at a temperature of 180-190 °C for 45 minutes. It goes well
with thermostable Paknar “Pistachio” cream.
When cooking baked food baking powder is often used. It is very easy to use and
makes it possible to get a more luffy dough. High-quality baking powder for
Paknar dough is used in preparation of yeast-leavened and light non-yeast-
leavened dough. With use of "Paknar" baking powder, your baked food gets a
beautiful golden color, pomp and keeps the baking freshness for a long time. The
dough rises fast and evenly.
Grain mixtures from “PAKNAR” give bread a certain shape, softness and ruddy color. The bread looks more
gassy, its strips become slender, the core is even and uniform. The bread crust gets thinner. It provides
freshness of the bread for a long time. Ready bread mixes will make baking bread easy for you. Rich taste and
excellent lavor of your bread will allow nobody to stay indifferent. It is very simple to knead dough from the
mixture.
High-quality PAKNAR additive
component for baking bakery
products made of wheat lour. It
gives the bread shape and softness,
and also ruddy color. The bread
looks luffy, its strips are slender,
and has a good core. The crust of
the bread is thin. It provides
freshness of bread for a long period.
Dose of use: Add 100-500g of
“PAKNAR” per 100 kg of lour.
Depending on the type of lour you
can decide if you want to add more
“PAKNAR” as with the dose increase
the quality of the bread improves.
It effectively acts against the
potato disease of bread, and also
gives bread softness and ruddy
color, brightens the crumb, helps
to stabilize the dough, improves
the taste and increases the volume
of the inished baking. Method of
use and recommended dose: Mix
with lour right before kneading.
The recommended dosage is 0.1-
0.3% of lour weight or from 100
to 300g of improving agent per
100 kg of lour depending on the
degree of lour contamination.
High-quality improving agent "PAKENZYME" is designed to improve the quality of wheat and rye lour. It gives bread a certain shape, softness and ruddy color.
The bread looks more gassy, the strips become slender, the core is even and uniform. The rate of the dough gas formation increases and the volume of bread
increases. The crust of bread becomes thinner, the lavor becomes richer. It provides freshness of bread for a long time. Dose of use: Add 5-15g of
“PAKENZYME” improving agent per 100 kg of lour. Depending on the type of lour, or if you wish, you can add more PAKENZYME improving agents. With dose
increase the quality of baked bread products improves.
Marmalade balls have a rich beautiful color and have a nice fruity taste. In inished products
confectionery balls retain bright color and shape, they do not dye whip and cream. Due to these
qualities, they are widely used in the confectionery industry for decoration of cakes, ice cream,
desserts, cakes. Pastry marmalade balls are thermostable, which makes it possible to use them, like
candied fruits, as illers for Easter cakes, cupcakes and other bakery products. They look impressive
at the cut of the product.
Confectionery vanilla is the only
"aristocratic" spice which originates from
the orchid family. The taste of vanilla is
pleasant, characteristically savory. Vanillin
is used in preparation of liqueurs and other
beverages, dough products and sweets, it is
the most popular and delicate spice. It is
used in preparation of fruit compotes,
dairy dishes, whip and creams for cakes.
Vanilla odorizes the most expensive
confectionery.
Crystalline vanillin has a classic vanilla
smell. It consists of small crystals or white
powder. It is resistant to high processing
temperature, preserves its qualities for 25
minutes even at a temperature of 220-250
C. It is actively used in baking and making
lour confectionery products, in ice cream
production. Crystalline vanillin has a
burning, bitter taste - that is why it is
dissolved in water or in alcohol, where it
releases its true magical lavor and taste,
and it is also added to the main course or at
the stage of mixing dry ingredients (to
lour, for example). The lavor is extremely
intense, sharper than that of vanilla.
This type of dye has a neutral taste and is safe, besides it is
resistant to high temperatures and PH. Kandurin gives your
products a magical shine of silver, gold and other gorgeous
colors and shades. It is used in food production for external
coloring of products (gumpaste, icing, chocolate, marzipan,
nuts, cookies, candis, ice cream, syrups, marmalade, jellies,
caramel, drinks) into gold, silver and interferential colors.
Candurin is easy to use: it is applied directly onto the
product with a brush or spray (in this case it is diluted in an
alcohol solution), over a stencil, and it can also be pre-
applied onto the mold. Candurin gives transparent drinks
pearl shine.
Food lavoring
agents are
product highly
demanded in
confectionery.
Their main
purpose is adding
extra lavor and
taste to inished
products.
Flavoring agents
are used to
impart the
desired taste and
aroma to
confectionery,
bakery products,
dairy and dairy
products,
desserts (souf les,
puddings, creams,
toppings, ice
cream), and
various drinks.
Dry food lavoring agents are more concentrated and thermostable than liquid ones. Their main purpose is to add extra lavor
and taste to inished products. Flavoring agents are used to impart the desired taste and aroma to confectionery, bakery
products, dairy and fermented dairy products, desserts (souf les, puddings, creams, toppings, ice cream),
and various drinks.
The coloring agents are made of synthetic and natural food coloring agents. Due to the high concentration of coloring agents
they can be successfully used for dyeing various products. Gel coloring agents are similar to liquid, but they are characterized
by a thicker consistency and a higher concentration which
makes them ef icient and versatile.
These coloring agents are made by synthetic and natural food coloring agents, due to high concentration they can be
successfully used for dyeing various products. Creams and protein drawing masses are dyed with liquid coloring agents.
They can be added to lowerpaste instead of water. Liquid coloring agents are also used in airbrushes. Shake it well before
use.
These coloring agents are made
of synthetic and natural food
coloring agents, the coloring
agents have a powdery
appearance. Due to their high
concentration, they can be
successfully used for dyeing
various products. They are used
in confectionery for dying small
parts. Dry coloring agents are
diluted in liquid. If it's necessary,
it is possible to apply dry coloring
agents on pastries.
By using beautiful powders, you can complement a holiday cake, as well as decorate colorfully any pastries. Hand pressing the bottle
according to the pattern of cakes and cupcakes. The dose should not exceed 8 g per pound of cake. Decorative powder (food coloring
agent in powder) for decorating confectionery.
Fine broken lour nuts are used to make excellent chocolate-nut, cottage cheese and other pastes. Also, the nut lour is added to the body of the confectionery and
to icing to impart wonderful taste and lavor. The unique odor and taste of roasted almonds makes it indispensable for using in the making products such as bread
and buns.
Crushed nuts are used in various cakes, pastries, and biscuits; they perfectly decorate the products inside and outside. Crushed roasted nuts are used as an
additive in jams, pastes, ketchups, oils and other products. They can be part of the dairy industry products: curds, glazed curd bars, ice cream, and also serve as a
decoration.
Whole nuts are used to enhance the taste of chocolate, sweets, as well as to decorate pastries.
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