English
Authorization
Elements per page
backaldrin International The Kornspitz Company GmbH / Austria

backaldrin The Kornspitz Company, founded in 1964, develops innovative bread ideas and high quality, individual baking ingredients for the global baking industry. Through innovation and an exceptional passion for bread, backaldrin supports its customers, from artisanal to industrial bakeries, with service-oriented solutions. The international company, run by a third-generation bakery family, operates successfully in more than 100 countries and has seven production sites – at the company headquarters in Asten (Austria), in Jordan, Mexico, South Africa, Switzerland, the Ukraine and since October 2017 in Russia. The product range comprises around 700 different products for the production of bread, rolls, fine bakery and confectionery.

  • 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
  • 1.2 Additional ingredients
  • 1.2.8 Spices
  • 1.2.9 Fillings, icing, confectionery pastes
  • 1.2.10 Malt
  • 1.2.13 Baking mixes
  • 1.2.14 Confectionery mixes
  • 1.2.15 Sourdough and acidifiers
  • 1.2.16 Unconventional ingredients
  • 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
  • 1.3.6 Flavorings
  • 1.3.7 Preservatives
  • 1.4 Special ingredients for production
  • 1.4.1 Dietary products
  • 1.4.2 Environmental and bioorganic products
  • 1.4.3 Functional nutrition products
  • 1.6 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
  • 21 Service and information
Pav. Forum, FF60
Backaldrin RUS / Russian Federation

  • 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
Pav. Forum, FF60
BERTA Scientific Production Enterprise, LLC / Russian Federation

Founded 25 years ago, Berta Group of Companies has a wide branch and distribution network that covers all regions of our country and countries near abroad. Berta is a manufacturer of bread and cake mixes, emulsion for greasing forms, confectionery and gastronomic fillings, toppings, gels, and many other ingredients for the baking and confectionery industry; the assortment includes more than 250 items. Products offered by Berta are of high quality and will not fail in any stage of technological process . The customer must be satisfied — that is this rule we are guided in our work firstly. Therefore we provide a high-quality technological service to the customer.

  • 1 Ingredients for the production of baked goods, pastries and sugar confectionery products
  • 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
  • 1.2.8 Spices
  • 1.2.9 Fillings, icing, confectionery pastes
  • 1.2.13 Baking mixes
  • 1.2.14 Confectionery mixes
  • 1.2.15 Sourdough and acidifiers
  • 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
  • 1.3.7 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
  • 1.6 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
Pav. Forum, FB40
F-TECHNOLOGIES / Russian Federation

Company "F-Techlogies" is one of the oldest players in the field of the industrial equipment for confectionery, bakery and snack production. Our company specializes in projecting, delivery, installation and service engineering of the complete lines for confectionery, bakery and snack products, such as: cookies of different type, gingerbread with and without filling, sponge cakes and rolls, muffins, tin and free standing bread, baguettes, pizza, croissant, bread sticks and snack products.

  • 1 Ingredients for the production of baked goods, pastries and sugar confectionery products
  • 1.1 Basic ingredients
  • 1.1.1 Flour
  • 1.3 Additives and conditioners
  • 1.3.3 Stabilizers (food thickeners, fillers)
  • 1.3.7 Preservatives
  • 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
  • 2 Equipment for receipt, storage and transportation of bulk and liquid ingredients
  • 2.15 Pumps
  • 2.16 Other equipment
  • 7 Additional equipment for the production of baked goods and pastry products
  • 7.1 Machines for the production of pretzels
  • 7.2 Machines for lye treatment of pretzels
  • 7.3 Machines for the production of puff pastry
  • 7.4 Machines for the production of bagels
  • 7.5 Machines for the production of rich dough products
  • 7.6 Machines for the production of ethnic baked goods
  • 7.7 Machines for the production of long-term storage products
  • 7.8 Machines for the production of wafers
  • 7.9 Beating machines
  • 7.10 Roll-forming machines
  • 7.11 Laminating machines and lines
  • 7.12 Dispensing machines
  • 7.13 Depositors
  • 7.14 Glazing machines
  • 7.15 Mixers
  • 7.16 Machines for finishing
  • 7.17 Coating machines
  • 7.18 Emulsifying machines
  • 7.19 Cooking vessels
  • 7.20 Rotary molding machines
  • 7.21 Mills for preparing powdered sugar
  • 7.22 Machines for shelling nuts
  • 7.23 Shredders for nuts and chocolate
  • 7.24 Equipment for cutting pastry products
  • 7.25 Equipment for lubricating sheets, trays, and forms
Pav. 7 Hall 3, 73D10
GOSTOL-GOPAN d.o.o. Nova Gorica, Slovenia / Slovenia

Gostol – Gopan d.o.o. Nova Gorica is the provider of complete industrial solutions for bakeries. Gostol qualities are complete adaptability to the buyer’s needs, 70 years of experience in the field of bakeries, technically and technologically sophisticated equipment for medium and large-sized industrial bakeries. Gostol bakery equipment programm includes; equipment for dough prepairing, dough dividing, dough moulding, for fermentation, for baking and for cooling, bakery robotisation programm, and equipment for transport and manipulation. Gostol industrial lines for medium and large-sized bakeries are distinguished by: high automatization level, flexibility, energy savings, innovations, automatization and energy savings.

  • 1 Ingredients for the production of baked goods, pastries and sugar confectionery products
  • 1.4 Special ingredients for production
  • 1.4.3 Functional nutrition products
  • 3 Equipment for preparing ingredients for production
  • 3.2 Dispensers and dispensing stations
  • 3.3 Mixers
  • 3.8 Mixers for liquid prepared foods
  • 3.10 Water treatment equipment
  • 4 Equipment for the production of prepared food products
  • 4.2 Production silos
  • 4.3 Dispensers
  • 4.4 Mixers
  • 4.6 Dough machines
  • 4.9 Dough preparation units
  • 5 Equipment for dough handling
  • 5.1 Dough handlers
  • 5.2 Dough elevators
  • 5.3 Dough trough tilters
  • 5.4 Equipment for dividing dough into pieces
  • 5.5 Equipment for proofing dough
  • 5.6 Equipment for forming dough pieces
  • 5.6.1 Dough rounders
  • 5.6.2 Dough sheeters
  • 5.6.3 Dough forming machines
  • 5.9 Equipment for final proofing of dough
  • 5.10 Equipment for dough cutting and spindling
  • 6 Equipment for baking of baked goods and pastry products
  • 6.1 Ovens
  • 6.1.2 Multi-deck ovens
  • 6.1.3 Tunnel ovens
  • 6.1.7 Electric ovens
  • 6.1.9 Thermal oil ovens
  • 6.1.10 Gas ovens
  • 6.1.12 Channel ovens
  • 6.1.15 Combination ovens
  • 6.1.17 Specialized ovens
  • 6.3 Accessories, equipment and instrumentation
  • 7 Additional equipment for the production of baked goods and pastry products
  • 7.7 Machines for the production of long-term storage products
  • 8 Accessories for production of baked goods and pastry products
  • 8.15 Devices for energy recovery
  • 9 Equipment for refrigeration and freezing
  • 9.2 Refrigerators, coolers
  • 10 Equipment for storage and shipment of finished products
  • 11 Manufacturing lines for baked goods and pastry products
  • 12 Complete baking systems
  • 16 Packaging equipment, accessories, and materials
  • 16.2 Packaging machines
  • 16.5 Equipment for products cutting
  • 18 Cleaning and production hygiene
  • 18.2 Cleaning devices
  • 21 Service and information
  • 21.1 Software and hardware
  • 21.2 Communication and information technology
  • 21.3 Computerized control
  • 21.4 Logistics
  • 21.6 Production planning
  • 21.8 Consultation assistance to enterprises
  • 21.9 Planning and design
  • 21.10 Education and advanced training
Pav.7 Hall 4, 74B10
NHL Corporate Group / Russian Federation

The supplier of bread bakery, confectionery, meat processing, packaging equipment, food ingredients, spare parts and service for the food industry companies in Russia. Company makes : technological projects, choosing and delivery of the equipment, technical and technological start-up, service maintenance. Company selects optimal technical and technological solutions considering the specific production of the costumer. Branches: Moscow (495) 646-24-11, Krasnoyarsk (391) 200-14-87, Krasnodar (861) 212-67-61, Belgorod 8-920-017-80-43, Novosibirsk (383) 319-85-64., Republic of Tatarstan (843) 200-10-96, Republic of Kazakhstan (727) 341-09-81.

  • 1 Ingredients for the production of baked goods, pastries and sugar confectionery products
  • 1.2 Additional ingredients
  • 1.2.9 Fillings, icing, confectionery pastes
  • 1.2.11 Dry wheat gluten
  • 1.2.13 Baking mixes
  • 1.2.14 Confectionery mixes
  • 1.2.15 Sourdough and acidifiers
  • 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
  • 2 Equipment for receipt, storage and transportation of bulk and liquid ingredients
  • 2.1 Systems for bulk storage and transportation of flour
  • 2.2 Weighing equipment
  • 2.4 Loading and unloading equipment
  • 2.7 Refrigerators
  • 2.8 Receptacles (silos, hoppers, tanks, reservoirs, containers)
  • 2.9 Sifters
  • 3 Equipment for preparing ingredients for production
  • 3.2 Dispensers and dispensing stations
  • 3.10 Water treatment equipment
  • 3.13 Cooling and tempering machines
  • 3.14 Ice makers
  • 4 Equipment for the production of prepared food products
  • 4.3 Dispensers
  • 4.5 Tea infusing machines
  • 4.6 Dough machines
  • 4.9 Dough preparation units
  • 5 Equipment for dough handling
  • 5.1 Dough handlers
  • 5.2 Dough elevators
  • 5.3 Dough trough tilters
  • 5.4 Equipment for dividing dough into pieces
  • 5.5 Equipment for proofing dough
  • 5.6 Equipment for forming dough pieces
  • 5.6.1 Dough rounders
  • 5.6.2 Dough sheeters
  • 5.6.3 Dough forming machines
  • 5.6.4 Machines for punching dough pieces
  • 5.7 Equipment for freezing dough pieces
  • 5.8 Equipment for defrosting dough pieces
  • 5.9 Equipment for final proofing of dough
  • 5.10 Equipment for dough cutting and spindling
  • 6 Equipment for baking of baked goods and pastry products
  • 6.1 Ovens
  • 6.1.1 Cabinet ovens
  • 6.1.2 Multi-deck ovens
  • 6.1.3 Tunnel ovens
  • 6.1.4 Box ovens
  • 6.1.5 Rotary ovens
  • 6.1.6 Convection ovens
  • 6.1.7 Electric ovens
  • 6.1.8 Rack ovens
  • 6.1.9 Thermal oil ovens
  • 6.1.10 Gas ovens
  • 6.1.11 Regeneration ovens
  • 6.1.12 Channel ovens
  • 6.1.13 Steam ovens
  • 6.1.14 Steam-water ovens
  • 6.1.15 Combination ovens
  • 6.1.16 Roasting ovens
  • 6.1.17 Specialized ovens
  • 6.2 Proofing oven units
  • 7 Additional equipment for the production of baked goods and pastry products
  • 7.1 Machines for the production of pretzels
  • 7.3 Machines for the production of puff pastry
  • 7.4 Machines for the production of bagels
  • 7.5 Machines for the production of rich dough products
  • 7.6 Machines for the production of ethnic baked goods
  • 7.7 Machines for the production of long-term storage products
  • 7.8 Machines for the production of wafers
  • 7.9 Beating machines
  • 7.11 Laminating machines and lines
  • 7.12 Dispensing machines
  • 7.13 Depositors
  • 7.14 Glazing machines
  • 7.15 Mixers
  • 7.16 Machines for finishing
  • 7.19 Cooking vessels
  • 8 Accessories for production of baked goods and pastry products
  • 8.5 Forms, trays, cassettes, trays, mats
  • 9 Equipment for refrigeration and freezing
  • 9.1 Spiral conveyors
  • 9.2 Refrigerators, coolers
  • 9.4 Flash freezing equipment
  • 9.5 Deep freezing chambers
  • 16 Packaging equipment, accessories, and materials
  • 16.1 Packaging lines
  • 16.2 Packaging machines
  • 16.3 Charging devices for packaging machines
  • 16.5 Equipment for products cutting
  • 16.6 Shrink wrapping machines
  • 16.7 Machines for sealing plastic bags
  • 16.8 Machines for vacuum sealing
  • 16.9 Bag clipping machines
  • 16.10 Devices for labeling and marking
  • 19 Sale. HoReCa & Retail equipment
  • 19.3 Chest freezers and display cases
  • 19.6 Ovens for HoReCa & REetail
Pav. 7 Hall 5, 75С30
PISHEPROMSYRE / Russian Federation

Novozymes performs enzymes: Novamil, Fungamil, Pentopan, Glyuzim, Lipopan, Neutrase, for baking, flour, confectionery, dairy industries. For improving the baking properties of flour at the mill, the adjustment parameters GOST. Food additives and ingredients without the index E.

  • 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
Pav. Forum, FA30
Rusimex, LLC / Russian Federation

  • 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
  • 4 Equipment for the production of prepared food products
  • 4.1 Disposable containers
  • 4.2 Production silos
  • 4.3 Dispensers
  • 4.4 Mixers
  • 4.5 Tea infusing machines
  • 4.6 Dough machines
  • 4.7 Extruders
  • 4.8 Containers and bowls for aging prepared food products
  • 4.9 Dough preparation units
  • 5 Equipment for dough handling
  • 5.1 Dough handlers
  • 5.2 Dough elevators
  • 5.3 Dough trough tilters
  • 5.4 Equipment for dividing dough into pieces
  • 5.5 Equipment for proofing dough
  • 5.6 Equipment for forming dough pieces
  • 5.6.1 Dough rounders
  • 5.6.2 Dough sheeters
  • 5.6.3 Dough forming machines
  • 5.6.4 Machines for punching dough pieces
  • 5.7 Equipment for freezing dough pieces
  • 5.8 Equipment for defrosting dough pieces
  • 5.9 Equipment for final proofing of dough
  • 5.10 Equipment for dough cutting and spindling
  • 6 Equipment for baking of baked goods and pastry products
  • 6.1 Ovens
  • 6.1.1 Cabinet ovens
  • 6.1.2 Multi-deck ovens
  • 6.1.3 Tunnel ovens
  • 6.1.4 Box ovens
  • 6.1.5 Rotary ovens
  • 6.1.6 Convection ovens
  • 6.1.7 Electric ovens
  • 6.1.8 Rack ovens
  • 6.1.9 Thermal oil ovens
  • 6.1.10 Gas ovens
  • 6.1.11 Regeneration ovens
  • 6.1.12 Channel ovens
  • 6.1.13 Steam ovens
  • 6.1.14 Steam-water ovens
  • 6.1.15 Combination ovens
  • 6.1.16 Roasting ovens
  • 6.1.17 Specialized ovens
  • 6.2 Proofing oven units
  • 6.3 Accessories, equipment and instrumentation
  • 7 Additional equipment for the production of baked goods and pastry products
  • 7.1 Machines for the production of pretzels
  • 7.2 Machines for lye treatment of pretzels
  • 7.3 Machines for the production of puff pastry
  • 7.4 Machines for the production of bagels
  • 7.5 Machines for the production of rich dough products
  • 7.6 Machines for the production of ethnic baked goods
  • 7.7 Machines for the production of long-term storage products
  • 7.8 Machines for the production of wafers
  • 7.9 Beating machines
  • 7.10 Roll-forming machines
  • 7.11 Laminating machines and lines
  • 7.12 Dispensing machines
  • 7.13 Depositors
  • 7.14 Glazing machines
  • 7.15 Mixers
  • 7.16 Machines for finishing
  • 7.17 Coating machines
  • 7.18 Emulsifying machines
  • 7.19 Cooking vessels
  • 7.20 Rotary molding machines
  • 7.21 Mills for preparing powdered sugar
  • 7.22 Machines for shelling nuts
  • 7.23 Shredders for nuts and chocolate
  • 7.24 Equipment for cutting pastry products
  • 7.25 Equipment for lubricating sheets, trays, and forms
  • 11 Manufacturing lines for baked goods and pastry products
  • 15 Other equipment
  • 15.1 Flour milling equipment
  • 15.2 Pasta production equipment
Pav. 7 Hall 3, 73B10
Semix Pluso spol s r.o. / Czech Republic

SEMIX PLUSO, spol. s r.o. is a Czech owned company that was established in 1995 to facilitate the work of local bakers and confectioners. For the last 20 years we have developed a large range of premixes, improvers and fillings that help our customers to save money, time and diversify their assortment. Nowadays alongside with products for bakeries, confectioneries and dairies we produce müsli, snacks, porridges, mixes for catering; process grain, poppy seeds and flax seeds.

  • 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
  • 1.6 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
Pav. Forum, FG45