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Bakery

  • Hulled Millet

    Hulled millet from Ukraine: proso millet dehulled for food, why freshness after hulling matters, and tropane alkaloid control under Regulation (EU) 2023/915.

  • Oat Flakes

    Oat flakes in bulk from Ukraine: jumbo, regular and quick formats, kilning and lipase control, T-2 and HT-2 toxins, and the gluten-free…

  • Buckwheat Flour

    Buckwheat flour from Ukraine: light and dark types, gluten-free claims under Regulation (EU) No 828/2014, cross-contact in mills and tropane alkaloid control.

  • Spelt Flour

    Spelt flour from Ukraine: white and wholemeal types, dehulling, organic programmes and how to verify that spelt is not blended with common…

  • Rye Flour

    Rye flour from Ukraine: light, medium and wholemeal types, why enzyme activity matters more than protein, and why ergot is the contaminant…

  • Wheat Flour

    Wheat flour from Ukraine: how Ukrainian grades map to EU flour types, the parameters a baker or industrial user contracts, and the…

  • Dehydrated Onion Powder

    Dehydrated onion powder from Ukraine. Why pungency and colour pull against each other, how caking is actually prevented, what separates white from…

  • Frozen Redcurrant IQF

    Bulk IQF redcurrant from Ukraine. Why destemming yield is the real cost driver, how titratable acidity rather than Brix decides the price,…

  • Frozen Mixed Berries IQF

    IQF berry blends from Ukraine. Why a mix specification is a tolerance document rather than a recipe, how component substitution clauses actually…

  • Aseptic Berry Puree

    Aseptic berry puree from Ukraine. How the aseptic process actually works, why ambient storage changes the whole logistics calculation, what seeded and…