Unica Bul Bread Leaven - Bulgaria

The new production demands lead to necessity of greater

modification of technological processes and greater

intensification of the entire production process.

On one

side that indisputably resulted in advantages but on the

other side it means rejection of what people call “the taste

of good old times” - that bread grandmother used to knead in

the wooden bowl and to let it rise under cotton piece of

fabric.

UNICA BUL was created to return exactly that out- of-

date taste.

UNICA BUL bread leaven contains a combination of

meso- and thermophilic cultures with Lactobacillus

bulgaricus as the leading one.

The name of this strain of

microorganisms originates from Bulgaria.

The uniqueness of

the product lays in the fact that Lactobacillus bulgaricus

lives and proliferates only on the territory of the Republic

of Bulgaria.

Lactobacillus bulgaricus is the same

microorganism that is the reason for the unique taste and

medicinal properties of the world known Bulgarian yoghurt.

Bulgarian yoghurt was mentioned for the first time in 1664

when the French king Louis XI was cured from incurable for

that time stomach disease namely by applying a diet of

Bulgarian yoghurt.

Products containing Lactobacillus

bulgaricus have probiotic properties which suppress “bad”,

potentially pathogenic microorganism, and stimulate the

development of “good” microorganisms.

Thus putrefactive

processes in the bowels are suppressed, the immune system is

stimulated and ageing processes in organism are retarded.

Scientific patents regarding the probiotic properties of

Lactobacillus bulgaricus have been appraised to the value of

EUR 10 000 000 by a world renowned pharmaceutical concern.

World food producers advertise their products with the

phrase “with a taste of Bulgarian yoghurt”.

UNICA BUL is put

in as supplementary culture in the preparation of pre-

ferment or directly in dough kneading.

Bread and bread

products made with UNICA BUL have unique rich taste and

flavour and slightly sour odour which is typical for

products with natural rising.

They also have lovely

appearance and structure.

The shelf life of the bread is

naturally prolonged.

At the same time other inconveniences

often related to traditional sour dough are eliminated, like

excessive or insufficient sourness.

By using UNICA BUL you

create a different outlook of your bread products which is a

prerequisite for clients to easily distinguish you from

other producers and to use your products

UNICA BUL can be used in the production of bread, pizza,

loafs, doughnuts and other bread products.

Company Contact:

• Posted By: Baker's standard

• Phone: 359888702811

• Address: 65,Georgi Ikonomov Str., Plovdiv , Bulgaria

• Email:

• Website: https://www.bread-improvers.net

• Business Description: Baker's standard is a leader in the production of bread improvers.
  
  The
  
  company products are successfully sold in many countries around the
  
  world.
  
  Established in 1997, it has been owned by a sole proprietor.
  
  The
  
  head office is located in the city of Plovdiv, Bulgaria.
  
  The production line consists of qualitative products patented with the respective trade marks.
  
  This means effective and fast orientation and ultimately, taking the right decision by the clients.
  
  We offer the whole range of complex services concerning the production technology of bread and bread products.
  
  We consider any inquiry individually and we conform to all factors.
  
  Our desire to impose trade marks is an inner expression of our striving for going forward together with our partners and clients.
  
  With our experience and knowledge, the world of baking is wide open for you.