The system of rye and wheat sourdough manufacturing, store and dosing.
Achieved pre-dough added in appropriate proportion to the dough results in obtaining bread at the even porosity, large volume and high elasticity.It effectively increases taste and smell properties of bread.

The system of liquid yeasts manufacturing, store and dosing.The installation allows for the dissolve of yeast i.e. production of the technological mixture of bakers’ yeast and water in required proportion. It ensures yeasts saving of about 20 – 30% by increasing their working surface.

The system of flour-brew manufacturing, store and dosing.
Achieved pre-dough added in appropriate proportion to the dough results insignificant prolongation of bread shelf life and it guarantees maintaining elasticity of crumb and it effectively increases smell and taste properties of the bread.

The system of bread cream manufacturing, store and dosing.
Usage of manufacturing grade rejects of so-called waste bread which after connection with water creates the bread cream.When added in appropriate proportion to the dough it results in longer moisture maintenance in bread and the improvement of smell and taste properties of the bread.