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Dairy starter cultures

Stiff competition stimulates the rapid development of technology: equipment is improved, the newest technologies appear, which leads to the emergence of new products at the highest level. We should note the fact that various additives are increasingly used in the production of the products, with the help of which it is convenient to adjust the course of the process and product quality. Today's consumer while purchasing food has become to pay more and more attention to the composition of the ingredients listed on the label. Buyers prefer more natural products with fewer synthetic additives. In turn, manufacturers are trying to use more natural additives. Therefore, the market has new assistants of technologists – enzymes. These biocatalysts of protein origin are  auxiliary means of the process of production of bakery and confectionery products. Enzymes exist in the raw materials long time ago, this was taken care by nature.