professional

FLOUR

"Melk.Halkidiki"

_cc781905-5cde-3194-bb3b-136bad5cf bb3b-136bad5cf58d_ BALKAN CHRISTMAS TRADE

Bread has a history of over 10,000 years and has always been one of the staple foods for humans.

In each geographical region of the planet, depending on the climatic conditions and the cultivation of different types of grain for flour that appeared on the Balkan Peninsula, many characteristic

recipes for breads based on soft wheat, corn flour, less rye, and in some regions

of durum wheat (durum). Bread dough fermented from the previous day with natural yeast,

as our grandmothers made bread decades ago at home or in monasteries,

are technological procedures that release the natural power hidden in natural flours.

Here, we present some of the most famous recipes and technologies from the Balkan Peninsula

of traditional high-protein, very tasty breads, as they were produced one time

in our geographical region, the Balkans.

HERE, expect a new recipe for BALKAN TRADITIONAL BREAD

KVAS or MAYA?

method-technology

PREDFERMENT

TRADITIONAL BULGARIAN SAMUN

"Traditional Bulgarian loaf" is a bread that has entered the history and tradition of bakers in Bulgaria. The combination of high quality (high protein) soft wheat flour with rye sourdough is the most common combination, and the most loved by the consumer for centuries. Giving us this unique aroma and taste, which reminds us of the neighborhood ovens, forgotten today.

WHITE CITY BREAD

A traditional, everyday and very economical "White City Bread". Prepared from premium soft wheat and fermented with wheat germ. It is characterized by a thin crispy crust and a soft, porous middle. Very strong taste and aroma of roasted wheat.

RURAL WINE

In the bread "Rural Wine" we have a very typical for artisan breads combination of soft and durum wheat, so we can give a slightly rougher structure and crispier crust. With this combination prepared with the pre-enzyme WINE, we get a unique one

СЕЛСКИ ВИНО с брашно СУПЕР СИЛНО

БУКЕР ВИНО, осигурява всичките характеристики на ПРЕФЕРМЕНТ-ПУЛИШ

(предварително тесто) без нужда на чакане и ферментация, а по пряк способ.

Технологията ПРЕФЕРМЕНТ- БУКЕР ВИНО,

осигурява „зрял“ ВКУС, много богати АРОМАТИ, отлична СТРУКТУРА и голяма ТРАЙНОСТ.

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MOUNTAIN BREAD WITH YOGHOURT (almcrust)

"Mountain bread with yogurt" we prepared it from durum wheat in a combination of malt flours, leavened with yogurt. The technology we use with sourdough gives us an airy bread with strong pores in an otherwise slightly tough environment. Very nice thin crispy crust. Yogurt sourdough gives us a little more acidity of the bread, which is very nice in the taste and aroma.

MEAT GOLDEN DURUM

Very quick and easy bread "Meat Golden Durum". This bread is just one application of the many products that can be made with the product golden durum. This product saves time and effort, but is always of constant and stable quality. It is suitable for use by both beginners and professionals with a lot of experience. Wild yeast yeast and durum wheat yeast always give an incredible taste and aroma to the finished products.

RURAL SUPER-LIMNOS

A very tasty "rural" bread. Here we present the natural taste of pure high quality flours with very high bread-forming ability. Bread that takes us back decades and reminds us of handmade bread from the country oven.

LOCAL BALKAN BREAD - ENTOPIO

We present you "Meat Balkan Bread" prepared from a combination of durum and soft wheat, fermented with a combination of two rye and wheat leavens and we have added malt flour for even more flavor and taste. A bread that is a real bouquet of flavors and aromas.

BABY'S BREAD

A recipe that carries so many flavors and tastes brings back memories of the bread that everyone called "Grandma's Bread". The combination of wholemeal and white durum wheat flour, together with durum wheat yeast and natural barley malt, give us a very interesting slightly moist internal structure with pronounced pores and a slightly thicker crispy crust with a slight reddish tinge.

TRADITIONAL HAND BREAD

A very economical "TRADITIONAL HAND BREAD". Everyday white bread, which is associated with very good technology. If you don't like something in the bread you produce and you want improvement, this method is your decision. With the method of pre-enzyme with sourdough, we get more acidity of the bread, which leads to better hydration. Which in itself leads to a longer shelf life of the final product. The addition of 30% Limnos to a simple flour gives us a better internal structure and a better crust. And last but not least, we give an individual character to our bread with better taste and aroma.

ПРОСФОРО - ЦЪРКОВЕН ХЛЯБ

Тестото трябва да бъде твърдо и самото ПРОСФОРО сбито и гъсто.

Не би трябвало да се сравнява на вкус, визия и структура като на хлябовете но по скоро като на тестено изделия без мая, сбито и гъсто.

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