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<\/figure><\/div>\n\n\n\nFlour from wheat<\/strong><\/p>\n\n\n\n The most commonly used flour is wheat.\u00a0It contains a high percentage of carbohydrates and a good amount of protein.\u00a0We use white flour type\u00a0500 because it is high quality and has good technological performance.\u00a0The flour used in the production of our products is specially formulated for us – pure, without the standard additives and improvers such as sweeteners, enhancers, ascorbic acid and others. Flour from einkorn <\/strong><\/p>\n\n\n\n Consumer interest in einkorn flour in recent years has been greatly enhanced.\u00a0And there is a reason.\u00a0Spruce is an old variety of wild wheat that is distinguished by its high purity as it is grown without artificial fertilizers and gene modifications.\u00a0It contains a high amount of beneficial nutrients.\u00a0In wild wheat there are almost twice as many fats, proteins, phosphorus and vitamins of group B and A than other species.\u00a0We also started adding\u00a0einkorn\u00a0to some of\u00a0our\u00a0specially developed products, but because of the negligible percentage of gluten is not very\u00a0suitable\u00a0for making\u00a0biscuits.\u00a0The flour which we use is also produced from a grown einkorn in sunny fields of Bulgaria. <\/p>\n\n\n\n Malt\u00a0flour \/\u00a0malt extract <\/strong><\/p>\n\n\n\n It is obtained from the grinding of malt wheat resulting from the germination (or malting) process. The germs convert a portion of the starch contained in the grain into lower-molecular sugars, making it richer in such white sugars. Since these sugars are the raw material for fermentation, the malt flour is added to the wheat to reinforce this process. In baked products it facilitates melting. Origin: EU. <\/p>\n\n\n\n MILK<\/p>\n\n\n\n Milk is a basic part of our food.\u00a0Fresh or sour, in the form of appetizing varied white cheeses and yellow cheeses, cream and even butter, dairy products are an integral part of our everyday life. Rich proteins, vitamins, mineral salts, a source of calcium, vitamins B and A, dairy products are one of the best in the human’s menu. Dry\u00a0whey powder <\/strong> <\/p>\n\n\n\n Whey is one of the proteins contained in milk. It\u2019s produced by curdling a type of milk protein called casein. It contains wholesome proteins with essential amino acids, and the main ingredient of its dry substance is lactose. Whey contains a small amount of milk fat, which has high digestibility and increases enzymes activity. It also contains vitamins B, vitamins A and E, probiotic bacteria, magnesium and calcium. <\/p>\n\n\n\n Milk powder <\/strong><\/p>\n\n\n\n Dried milk is produced by dehydrating milk. It can be found in a full-fat, low-fat or skimmed version. It is not inferior to the nutritional qualities of natural pasteurized milk, with the amount of protein in the skimmed milk reaching 32%. Among the elements in the dry milk can be found calcium, iron, magnesium, phosphorus, vitamin P, zinc, copper, manganese, selenium, vitamin C, B1, B2, B3, B5, B6, folic acid, vitamin B9, B12, Vitamin A. <\/p>\n\n\n\n Milk protein <\/strong><\/p>\n\n\n\n Milk protein comes from processing of the milk and is used as it resembles creme texture. Milk protein consists of casein and whey protein. Both are made out of milk and are used as protein supplements. Milk protein is assimilated slowly and slowly releases amino acids, making it one of the best protein sources. It\u2019s especially effective during sleep when there are many hours of difference between individual food intakes. <\/p>\n\n\n\n COCOA<\/p>\n\n\n\n Cocoa is extracted from the fruit of the tree – Theobroma cacao\u00a0(“<\/strong>Theobroma cacao“<\/strong>, meaning “food of the gods.”).\u00a0Evergreen tree up to 10 meters high, originating in South America.\u00a0The fruits of the cocoa tree Theobroma are elongated in shape, containing 40 to 50 seeds.\u00a0Seeds (cocoa beans). Cocoa liquor <\/strong><\/p>\n\n\n\n The cocoa liquor is finely ground, flaked, fermented and baked cocoa beans. The product is in the liquid state only during processing and solidifies at room temperature. The cocoa liquor naturally contains about 55% cocoa butter.\u00a0 <\/p>\n\n\n\n Cocoa butter <\/strong><\/p>\n\n\n\n It is obtained after pressing the cocoa seeds and for millennia is considered natural\u00a0clean fat\u00a0that only brings benefits to human health. Cocoa butter<\/strong>\u00a0\u00a0\u00a0is considered to be one of the most stable and hard known fat to people.\u00a0It has a pleasant and smooth consistency with an even more pleasant and loving aroma of cocoa.\u00a0The color is light brown and can easily be split into large pieces. Although cocoa butter remains slightly in the shade of cocoa powder, it is very important for chocolate products.\u00a0Only cocoa butter gives the chocolate a glow and its property to melt slowly into the mouth. <\/p>\n\n\n\n Cocoa powder <\/strong><\/p>\n\n\n\n When making crackers and\nwafers, more cocoa powder is used, directly added to the dough or filling of\nthe products. Cocoa powder gives the sugar products a very pleasant taste\nand a brown color – it is used as a coloring and flavoring raw material.<\/p>\n\n\n\n Cocoa powder consists mainly\nof the dry substance in the cocoa but also contains cocoa butter up to\n43-50%. According to the content of cocoa butter, they differ:<\/p>\n\n\n\n SUGAR<\/p>\n\n\n\n Simple carbohydrates, also called sugars, provide easily accessible energy\u00a0for the human body.\u00a0They are divided into monosaccharides (glucose, fructose and galactose) and disaccharides (sucrose, lactose and maltose).\u00a0You can find them especially in fruits,\u00a0milk and pastry. For the products which we make with so much love and attention, and of course you love so much, we always carefully select the raw materials we use in them.\u00a0We pay particular attention to the processes of their selection and\u00a0control.\u00a0\u00a0\u00a0 Our specialists are responsible for finding the best combination of taste, nutritional value, quality and…<\/p>\n","protected":false},"author":1,"featured_media":2046,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2367","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\n
There are several metrics on which we choose flour.<\/strong>
The main important indicator of flour is the content of gluten, its quantity and quality.\u00a0It depends on getting better dough with better solder, volume and hardness.\u00a0Gluten is all water-insoluble proteins that are contained in flour \/ albumin,\u00a0gliadin,\u00a0glutenin\/. Ash content<\/strong>\u00a0– defines type of flour – type 500;\u00a0type 700;\u00a0type 1150 and type 1850. Ash content is an indication of how much of the grain shell is contained in the flour.\u00a0For flour type 500 it is\u00a00.5%
More than 700 million tonnes of wheat are produced every year in the world,\u00a0but we use flour made only from Bulgarian wheat.\u00a0It is a curious fact that the\u00a0harvest of wheat in Bulgaria is in the hands of Greece, Croatia and Portugal. <\/p>\n\n\n\n![\"\"](\"http:\/\/ziv.bg\/wp-content\/uploads\/2019\/03\/limec-klas-Filnal-Sadow-1.png\")
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Milk is a complete and balanced food that, if consumed in the right quantities, helps to meet the daily nutrient needs, but what is the difference between fresh milk and dry ingredients contained in our products? Dry dairy products are obtained by dehydration of whole or skimmed milk and whey.In a dry form, they help preserve product consistency and ensure good shelf life.
All dairy raw materials with which we work are produced within the European Union. <\/p>\n\n\n\n![\"\"](\"http:\/\/ziv.bg\/wp-content\/uploads\/2019\/04\/Cocoa-copy.png\")
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Contained in the pod, they are oval and flat, almond-shaped, dipped in a substance rich in sugars. Interesting facts from the history of cocoa you can learn from\u00a0Cocoa Evolution.<\/strong>
It is not possible to imagine candy products without the cocoa products.\u00a0Cocoa powder and cocoa butter are added directly to the dough, used to prepare couverture and glazes as well as fillings.\u00a0They give the products a very pleasant and unique taste and a great variety of biscuits and wafers.\u00a0EU Ordinance on Cocoa and\u00a0Chocolate\u00a0Products 2000\/36 \/ EC is\u00a0in place in the EU countries regarding the production of chocolate products.\u00a0It specifies names, ingredients, acceptable standards, indicators and labeling of chocolate products.\u00a0The cocoa raw materials\u00a0we use in our production processes are cocoa liquor, cocoa powder and cocoa butter.\u00a0In May 2016,\u00a0the\u00a0company has been certified with the standard\u00a0UTZ – for sustainable cocoa<\/strong>.\u00a0You can find out more about this certificate in the Certificates section!<\/p>\n\n\n\n
In recent years, much has been written about sugar as\u00a0a\u00a0harmful ingredient.\u00a0What is the problem with sugar?\u00a0The problem\u00a0is not the ingredient “sugar”, but\u00a0the quantity that is consumed.\u00a0Any ingredient used in unreasonably large amounts is harmful.\u00a0More dangerous is sugar that you do not realize you are consuming.\u00a0Did you know that, for example, in ketchup there is 8% more sugar than ice cream? Few people know that making their own barbecue, besides salt, adds\u00a0\u00a0\u00a0sugar, because broths, dry soups, grilled spices also contain sugar.\u00a0Sugar is in sausages, canned foods, bread …
We, as a producer of sweet temptations, will give you one tip –\u00a0read carefully the labels of the food you consume.<\/p>\n","protected":false},"excerpt":{"rendered":"