Dried natural sourdough made from wheat or rye, suitable for a variety of products such as artisan bread, toast, wheat and rye bread, baguettes, etc.

• Eliminates the need for pre-preparing a starter

• Simplifies production processes

• Provides natural acidity and flavor

• Extends product shelf life through natural acidity

Enzyme additive for long-lasting freshness

• Used in bread, toast, and pastry products
• Reduces crumbling of baked goods
• Maintains softness and moisture
• Packaged product preserves freshness for longer, which is important both during distribution (reducing returned products) and for consumer satisfaction

Anti-mold preparations

• Specifically designed to prevent mold and potato disease development in bakery and confectionery products
• Significantly extends product shelf life
• Helps maintain high quality over an extended period

Baguette improver based on an enzyme complex for perfect baking:

• Gives baguette crust a golden color
• Natural wheat sourdough provides the best flavor
• Supports volume increase during baking
• Improves dough stability during fermentation
• Extends product shelf life

Universal bread improver for your bakery

• Increases bread volume
• Improves bread crumb softness and structure
• Ensures a golden crust, making the final product more appealing and flavorful
• Extends shelf life

Ideal additive for burger bun production

• Ensures consistent size, shape, and structure of buns
• Supports the development of a fine, resilient, and open-crumb texture that is easy to bite (short bite) yet strong enough to hold fillings
• Increases volume
• Extends product shelf life

Ciabatta improver creating a harmonious balance of shape, texture, and flavor for authentic Italian ciabatta:

• Allows the dough to reduce fermentation time during resting
• Supports characteristic ciabatta softness with a mix of small and large irregular holes
• Promotes the formation of a crispy crust
• Natural wheat sourdough enhances flavor
• Extends freshness shelf life

Enzyme complex widely used for hot dog buns

• Increases volume and ensures the ideal oval shape
• Provides a soft, thin, golden, uniform crust
• Supports a white, fine-crumb, elastic texture that is easy to bite (short bite) and can hold fillings
• Extends product shelf life

Flour improver for pizza dough

• Natural wheat sourdough gives pizza optimal flavor
• Increases dough elasticity and extensibility
• Ensures airy, open-crumb structure on pizza edges (if desired) and forms a crispy crust for artisan-style pizza

VMB TOASTMASTER
Designed to maximize toast bread quality

• Increases dough stability during fermentation
• Supports the formation of a golden, uniform surface and a strong crust
• Provides softness with a delicate structure while improving resilience to mechanical stress
• Extends product shelf life

Improver for tortillas and lavash

• Adds elasticity to the dough, important for both machine and traditional manual processing
• Maintains softness for a longer time, preventing staling
• Ensures uniform baking and golden color
• Dough remains sufficiently elastic and moist, without cracking when folded
• Despite elasticity, the product remains soft and easy to bite (short bite)


VMB Roggenbase 30% mix for flavorful rye bread

• Contains rye flour and enzyme complex
• Includes natural sourdough for exceptional flavor
• Crispy black crust creates contrast with the soft, open-crumb interior
• Suitable for different rye flour compositions (30%–100%)

ხორბლის ცეხვილი ფქვილის ბაზაზე შემუშავებული მიქსი არომატული არტიზანული პურისთვის

• შემადგენლობა: სხვადასხვა მარცვლეული და მშრალი ბუნებრივი დედო, მუქი და ოქროსფერი სელის თესლები, მზესუმზირის მარცვლები, ჭვავის ფანტელები, შვრიისა და ხორბლის ფანტელები;

• თანაბრად დაბრაწული ქერქი ქმნის კონტრასტს მის რბილ შიგთავსთან;

• შეიცავს ხორბლის ბუნებრივ დედოს, რომელიც პურს სძენს განსაკუთრებულ არომატს