This mixture is to be used mainly in the baking of yeast-based pies (rolls, doughnuts, pancakes etc.), brittle biscuits, puff pastries, brittle crusts (suitable for cheesecakes and apple pies), waffles, tea biscuits and chilled pies. This product is a natural egg substitute. The mixture allows you to quickly, efficiently and easily bake high quality pies, distinguished for their softness, delicacy and a great flavour. How to use: During production, the mixture is to be used just as natural[...]

This mixture is to be used in baking powder cakes. The mixture allows you to bake a high quality pie, distinguished for its volume and rotundity, delicate structure, good sliceability and freshness. How to use: Ingredients - For 1000 g of final product concentrate - 140 g potato starch - 350 g powdered sugar - 210 g margarine - 170 g eggs - 210 g (4 pc.) total - 1080 g technological loss - 80 g final product mass - 1000 g Melt margarine. Blend potato starch, sugar and concentrate.[...]

This mixture is to be used in baking powder cakes. The mixture allows you to bake a high quality pie, distinguished for its volume and rotundity, delicate structure, good sliceability and freshness. How to use: Ingredients - For 1000 grams of final product mixture - 700 g margarine - 170 g eggs - 210 g (4 pc.) total - 1080 g technological loss - 80 g final product mass - 1000 g Melt margarine in a pan. After cooling, add margarine and eggs to mixture. Blend all ingredients for about[...]

This is a specialized, egg-based mixture for use in the production of delicatessen. It serves well in making cheese stuffing, dumpling pies, pancakes, croquettes and dough-boys, potato balls and cheesecakes (both baked and chilled). How to use: During production, the mixture is to be used just as natural eggs would be used: 1 part of the mixture for 3 parts of lukewarm water (for example, 1 kilogram of mixture for 3 litres of water). The final product will be an egg-based substance for further[...]

This is a specialized, egg-based mixture for use in production of egg-based pasta. It is a good substitute for natural eggs in the production of pasta which makes for a shorter production process. An important feature is the quick and efficient preparation of egg-based substances using this mixture. One kilogram of mixture is equivalent to about 100 natural eggs. How to use: During production, the mixture is to be used just as natural eggs would be used: 1 part of the mixture for 3 parts[...]

This substance allows you to bake and produce pastries using a simplified technique. In only a few minutes, you can bake cupcakes, breads, biscuits and sponge-cake crusts. Using our emulsifying, airing and stabilizing product guarantees a high quality pie, distinguished for its volume and rotundity, delicate structure, good sliceability and freshness. How to use: Ingredients - For 1000 g of final product concentrate - 95 g wheat flour - 345 g powdered sugar - 190 g margarine - 190 g Eggs[...]

This cream mixture allows you to quickly prepare a pudding-type filling for rolls, doughnuts, puff pastries and cakes. It blends with greases and fats very well, can also be chilled and baked. It is characterized by a high level of stability, a stiff structure, a smooth and uniform consistency. Serves well as a base for all types of creams: puddings, greasy and semi-greasy creams, fillings for éclairs, napoleons and Carpathian pies. How to use: Pudding Cream: 350 g - 400 g Cold water (preferably[...]

This mixture is meant to be used in baking dainty and exquisite pies characterized by smooth layering with no air pockets and a good bondage of grease. How to use: Puff Pastry Mixture - 2800 g Eggs - 500 g Yeast - 200 g Cold Water - 100 g Special Puff Pastry Margarine - 2300 g Blend all ingredients except margarine at medium speed for two minutes or at high speed for one minute. The dough should be of similar consistency to margarine. Roll dough into a square of 40 by 40 centimetres,[...]

To be used in baking biscuits such as cupcakes, breads, biscuits and sponge-cake and grease crusts. The mixture allows you to bake a high quality pie, distinguished for its volume and rotundity, delicate structure, good sliceability and freshness. How to use: Ingredients - For 1000 grams of final product mixture - 630 g margarine - 190 g eggs - 225 g (4 pc.) cold water - 75 g total - 1120 g technological loss - 120 g final product mass - 1000 g Melt margarine in a pan. After cooling,[...]