For the production of rye and rye-wheat bread and bakery products with a high content of highly digestible protein (about 15% in the finished product) and the valuable nutritional properties of amaranth. Based on the Country Rye Protein solution, a wide range of products with high consumer characteristics can be created industrially and artisanally.

For production of malted rye-wheat bread of “custard type” by accelerated method. The finished semi-finished product has an intense malt rye flavor, medium-porous dense and elastic crumb.

for the production of bread, rolls and puff pastry products with a high content of malt and seeds. It is the basis for a wide range of grain breads with any combination of additionally added grains and seeds.

For production of multigrain rye-wheat bread of “whole grain” type. The finished semi-finished product has a pleasant rye malt flavor, finely spongy dense crumb and 50% of whole and crushed seeds and grains in its composition

For the production of bread, rolls and puff pastry products with a high content of cornmeal and coarse meal.

For the production of grain bread, rolls and puff pastry products with a lush crumb and a pronounced spicy flavor. The product contains 7 types of flour: rye, barley, buckwheat, oat, wheat, corn, rice.

For the production of high quality bread and rolls with original taste and aroma of spices, herbs and tomatoes, lush multi-porous structure and crispy crust.

For the production of bread based on seeds, cereals and 3 types of flour: oat, buckwheat and amaranth. The finished semi-finished product has a dense crumb with a rich content (3/4) of crushed seeds and cereals.