Biostandart Fiber is natural dietary fiber and fiber from wheat, bamboo and cane raw materials.
Such dietary fibers are used in the production of sausages and semi-finished products, as well as for the manufacture of curd products and confectionery fillings. Their fat and moisture-binding capacity - the main functional property - allows you to reduce the cost of the product at the output and provides the ability to make a partial replacement of the main raw material. Another important feature of fiber is to bind whey proteins, while increasing the overall nutritional value, which is especially important in the production of cottage cheese.
GELPRO
Gelpro is a line of collagen and animal proteins designed to replace meat raw materials in the production of various food products. They are used in the production of semi-finished products, sausages and some types of dairy and confectionery products.
Products of the Gelpro line are highly effective functional additives for modern industries. With the highest quality, these products have earned the trust of leading professional technologists.
The entire production process - from the receipt of raw materials to the final packaging - we carefully control at all stages. The characteristics of the final product are monitored by the laboratory in each batch and batch, which ensures that all declared requirements are met after the goods are released from the warehouse.
PROFI COLOR
Profi Color is a line of natural dyes with a stable specified content of the main coloring matter.
PROFI EMULSION
Profi Emulsion is a line of products that can significantly improve texture, stabilize mince emulsion, maintain meaty texture and bite, and reduce moisture cut-off during storage and thawing.
BIOSTANDARD FIBER
Biostandard Fiber is natural dietary fiber and fiber from wheat, bamboo and cane raw materials.
Such dietary fibers are used in the production of sausages and semi-finished products, as well as for the manufacture of curd products and confectionery fillings. Their fat and moisture-binding capacity - the main functional property - allows you to reduce the cost of the product at the output and provides the ability to make a partial replacement of the main raw material. Another important feature of fiber is to bind whey proteins, while increasing the overall nutritional value, which is especially important in the production of cottage cheese.
PROFI FRESH
Profi Fresh is a line of spice and aromatic mixtures that are responsible for the formation of the taste and aroma of finished products, as well as its preservation for a long time.
PROFI GEL
Profi Gel is a product line that takes part in the creation of cheaper analog lard, which, in terms of its consumer and functional qualities, is as close as possible to classic lard, which as a result leads to an improvement in the consumer qualities of the finished product. Profi Gel is also used to stabilize the mince emulsion in the process of making boiled and semi-smoked sausages and pâtés to maintain and maintain the correct consistency of the final product.
PROFI GUM
Profi Gum is a line of functional mixtures that allow you to partially replace expensive meat raw materials in the product without losing quality, and use it more rationally. Functional Profi Gum blends can significantly improve product consistency, stabilize mince emulsion, maintain meaty texture and bite, and reduce moisture cut-off during storage and defrosting.
PROFI MIX
Profi Mix are functional mixtures consisting of dietary fibers, hydrocolloids, starches and acidity regulators to increase the density and improve the structure of the finished product. Also, Profi Mix mixtures can be used as stabilizers and thickeners in the production of frozen blocks from mechanically deboned poultry meat or semi-finished fish products.
PROFI TASTE
Profi Taste is a rich line of mixtures of spices, spices and extracts used in the meat industry. Profi Taste flavor mixes are sets of the best spices from around the world, combined into exquisite aromatic compositions, selected in a special way to convey the range of flavors of the finished dish as fully as possible.
