GoodMills Professional is a new brand dedicated to the HoReCa and B2B channels. It fully corresponds to the needs of the channel for universal and specialized flours in a convenient packaging. Available in 1 kg, 3 kg, 10 kg and 25 kg packs.
Finely grounded bread wheat flour with good absorption. It is used for production of high quality white bread and other bakery products. The dough from this flour is characterized by standard processing and very good performance in the production process. The bakery products have big volume, pleasant aroma and taste, well-baked crust and approximately evenly distributed pores in the inner part. The usage of flour CLASSIC allows the implementation of richer recipes and increases the performance of the production.
Classic flour is appropriate for:
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 26.0, ash content, % - mах 0.55
Special finely grounded wheat flour for production of pizza dough. The dough from this flour is characterized with very good elasticity and extensibility. The dough is easy for the processing and allowing preparation of both - thin and crispy with fine pores pizza. It is good for well baked crust as known as ≪Pizza Italiana≫ and pizzas with thicker foundation. The wheat flour PIZZA is ideal for the production of handmade or machine-made pizza.
The special flour Pizza is appropriate for:
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 33.0, ash content , % mах 0.55
Finely grounded bread flour with good absorption power and is used for production of high quality white and enriched types of bread and other baker’s goods. The dough from this flour is characterized by standard processing, longer fermentation and it is ideal for industrial lines and handmade production. The bakery products have big volume, pleasant aroma and taste, well-baked crust and approximately evenly distributed pores in the inner part. The usage of flour 70% DYNATO allows preparation of richer recipes and increases the output of the production.
Special finely grounded bread flour, very robust for its class, ideal for long mechanical processing, with good absorption. High performance. The dough from this flour is characterized by very good extensibility, longer fermentation and it is ideal for production lines and rolling. The usage of flour 70% EXTRA-DYNATO allows the recipes to be enriched with more sugar, milk, eggs and oil. The finished bakery products are characterized by very high volume and sustainability. The flour is suitable for all kinds of bakery products that require good expansion, for white bread and mixing with other types of flour.
Universal flour, suitable for widely produced basic types of bakery products. The dough, made from this flour, is characterized by good elasticity and very good performance in the production process. It is suitable for all the flour mixtures. The bakery products have big volume, pleasant aroma and taste, well baked crust and evenly distributed pores in the inner part. It is suitable for the production of rustic traditional white bread with a nice aroma in the finished product.
Special finely grounded flour from soft wheat, very robust for its class, perfect for industrial production. High performance and sufficient absorption. The dough produced from the flour is characterized by excellent extensibility and mechanical strength. The usage of flour Type EXTRA 55 allows the recipes to be enriched with more sugar, milk, eggs and oil. The finished bakery products are characterized by very high volume and sustainability. The flour is suitable for all types of pastry products and bakery products that require good expansion, for white bread and mixing with other types of flour.
Enhanced flour from soft wheat for specific production of high quality puff pastry. The dough from this flour is characterized by excellent extensibility and strength throughout the processing. It produces a dough that does not require longtime proving. The dough has excellent behavior when mixed with good quality butter or margarine. Its final products retain original shape and have the desirable volume and laminate sheets. The flour is suitable for mixing with other types of flour.
Special finely grounded flour from soft wheat for pizza’s dough production. The dough from this flour is characterized with very good elasticity strength and it is easy to process. The wheat flour TYPE 00 PIZZA is perfect for Italian pizza dough and final products are characterized with very good performance.
Fine grinded, soft and easy in use durum flour made from selected durum wheat grains for traditional bread. Suitable for quick baking with high absorbency, but also for yeast breads. It gives a distinctive color, aroma and taste to the final product. It is also used in admixture with other yellow and / or 70% type flours for the preparation of various bakery products.
Coarse yellow flour made from selected durum wheat that offers satisfying volume and gives delicious bread with thick and crisp crust, cracking and a nice characteristic color. Ideal for traditional rustic and mixed bread with flour 70% type.
The cornflakes offered by “GoodMills Bulgaria” feature added multivitamins and iron, making them wholesome and healthy food of the category “cereals for direct consumption”.
Every bowl of cornflakes can be prepared quickly and is rich in nutrients, which are easily absorbed and digested by the body and provide energy and tone. In combination with milk, fruit juices, nectars etc., it is a favourite breakfast for teenagers and adults. For a better taste you could add dried fruits, seeds and kernels.
This product is widely used in the culinary art for the preparation of creams, sweetmeats and to bread brined cheese, yellow cheese and various kinds of meat and fish.
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