MEAT INDUSTRY

Stabilizers for minced meat
Butcher aids
Spice and functional blends
Brines for smoked and cooked hams
Brines for fresh and frozen meats
Marinades for pork and poultry meat
Dry fermented sausages and cooked salami
Emulsifiers
Phosphates
Animal proteins and texturizing agents
Carrageenan
Plant proteins and fibers
Breadings and batters
Flavours
Spice extracts
Natural spices
Colorants

DAIRY INDUSTRY

Stabilizing systems for Pizza cheese
Stabilizing systems for processed cheese
Emulsifiers and stabilizers for butter, margarine and cream cheese
Emulsifying salts for processed cheese
Stabilizers for high solids content yoghurt
Yoghurt and yoghurt drink stabilizers
UHT milk and cream stabilizers
Dairy cultures
Flavours
Enzymes
Preservatives for milk and yoghurt

CONFECTIONERY

Instant cream powders
Ice cream

HORECA

Soups / Broths / Universal Spices
Sauses – Bechamel, Demi Glase
Breadingа for chicken, fish, yellow cheese, chesse
Instant creame – brulee, vanilla mousse, cacao
Culinary specialties

YOG 44RI 10U

Yog 44RI is a direct inoculation culture which contains both strains– Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilus.
It is used for the production of traditional Bulgarian yogurt and yogurt drink.

Coagulation time: 3,5 – 4 hours

YOG 35RI 10U

Tog 35RI is a direct inoculation culture which contains both strains– Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilus.
It is used for the production of traditional Bulgarian yogurt with a typical sour taste and strong flavor

Coagulation time: 3,5 – 4 hours

Yog 19RI 10U

Yog 19RI  is a direct inoculation culture which contains both strains- Lactobacillus delbrueckii subspecies bulgaricus и Streptococcus salivarius subspecies thermophilus.
It is used for the production of classical yogurt with a smooth and creamy flavor.

Coagulation time: 3,5 – 4 hours

Yog 14RI 10U

Yog 14RI  is a direct inoculation culture which contains both strains- Lactobacillus delbrueckii subspecies bulgaricus и Streptococcus salivarius subspecies thermophilus.
It is used for the production of classical yogurt with a smooth and creamy flavor.

Coagulation time: 3,5 – 4 hours

YO-PROX 456 20 UAT

YO-PROX 456 20 UAT is a direct inoculation culture which contains both strains- Lactobacillus delbrueckii subspecies bulgaricus и Streptococcus salivarius subspecies thermophilus.
It is used for the production of classical yogurt with a smooth and creamy flavor and Feta cheese

Coagulation time: 3,5 – 4 hours

Start typing and press Enter to search