Baker's standard

Baker's standard is a leader in the production of bread improvers,bakery mix,substitutes and bread leaven.

The company products are successfully sold in many countries around the world. Established in 1997, it has been owned by a sole proprietor. The head office is located in the city of Plovdiv, Bulgaria.
The production line consists of qualitative products patented with the respective trade marks. This means effective and fast orientation and ultimately, taking the right decision by the clients. We offer the whole range of complex services concerning the production technology of bread and bread products. We consider any inquiry individually and we conform to all factors.
Our desire to impose trade marks is an inner expression of our striving for going forward together with our partners and clients. With our experience and knowledge, the world of baking is wide open for you.
Our Corporate Purpose states that to succeed requires "the highest standards of corporate behaviour towards everyone we work with, the communities we touch, and the environment on which we have an impact."
Our core values are integrity, responsibility, respect and pioneering.

Baker's standard
MAX WAY ®
BREAD IMPROVER

A perfect combination of ingredients for the improvement of wheat bread, buns, rolls and croissants. Bread improver for all kind of wheat bread, buns,loaf, rolls and croassants. Significant increases bread volume Improved shell-life, structure and softness. Enhances crust-color Improving the overall production technology.
For optimising the dough handling
-in mechanical dough processing
-in manual dough processing
-for different dough processing methods and dough temperatures

As a company established by bread producers for bread producers, we know perfectly each step of the processes of production of various bread and bread products. As we pay attention to the requests of our partners, we constantly work for maximum satisfaction of their needs.

Baker's standard
Baker's standard
Professionals work with professionals
Science
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Experience
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Result
baker's standard