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BakeLab

  The German-Russian research and production project BakeLab is a developer specializing in creation and production of effective solutions for modern industrial production of pastry in the form of concentrated premixes that determine the properties of future finished products. The original types of BakeLab concentrated premixes allow industrial customers to upgrade or release a brand new range of finished products, as well as to solve complex and unusual tasks of the production process.

Company categories:
  • 1 Ingredients for the production of baked goods, pastries and sugar confectionery products
  • 1.1 Basic ingredients
  • 1.1.1 Flour
  • 1.1.2 Milled cereal crops
  • 1.1.3 Baking yeast
  • 1.1.4 Table salt
  • 1.1.5 Water
  • 1.2 Additional ingredients
  • 1.2.1 Sugar and sugar products
  • 1.2.2 Oil products
  • 1.2.3 Milk and milk products
  • 1.2.4 Eggs and egg products
  • 1.2.5 Fruit, berries and related products
  • 1.2.6 Frozen fruit and berries
  • 1.2.7 Oil seeds and nuts
  • 1.2.8 Spices
  • 1.2.9 Fillings, icing, confectionery pastes
  • 1.2.10 Malt
  • 1.2.11 Dry wheat gluten
  • 1.2.12 Starch
  • 1.2.13 Baking mixes
  • 1.2.14 Confectionery mixes
  • 1.2.15 Sourdough and acidifiers
  • 1.2.16 Unconventional ingredients
  • 1.2.17 Crushed scraps from flour confectionery products
  • 1.2.18 Cocoa, coffee, coconut
  • 1.3 Additives and conditioners
  • 1.3.1 Enzyme preparations
  • 1.3.2 Emulsifiers (surface active agents)
  • 1.3.3 Stabilizers (food thickeners, fillers)
  • 1.3.4 Chemical leavening agents
  • 1.3.5 Food colors
  • 1.3.6 Flavorings
  • 1.3.7 Preservatives
  • 1.3.8 Products for finishing
  • 1.4 Special ingredients for production
  • 1.4.1 Dietary products
  • 1.4.2 Environmental and bioorganic products
  • 1.4.3 Functional nutrition products
  • 1.5 Deep-frozen products, ready-made meals
  • 1.5.1 Preformed dough products
  • 1.5.2 Deep-frozen baked goods
  • 1.5.3 Deep-frozen pastries
  • 1.5.4 Fruit and berries
  • 1.6 Other ingredients
  • 1.6.1 Ingredients to improve kneading
  • 1.6.2 Creams and dry mixes for preparing cream
  • 1.6.3 Gelling agents and powders
  • 1.6.4 Soda solution for dipping pretzels before baking
Booth location:
  • Pav. Forum, FE16
Web-sites: