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Poppy Seed Cake PN 0300200 MIXES DOUGHNUT a Confectionery Mix for Preparing Poppy Seed Cake

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Poppy Seed Cake PN 0300200 MIXES DOUGHNUT a Confectionery Mix for Preparing Poppy Seed Cake PRODUCT CATALOGUE for bakers and confectioners 2015 DEAR BAKERS AND CONFECTIONERS, the beginning of our business is intrinsically linked with Sesame Bakery in Opava and the time when the market faced a lack of bakery products. At that time, three Opavian people in their forties decided to bake totally non-traditional products in their town. Sesame Bakery began to produce several types of wholemeal-sprinkled rolls and loaves of bread made with non-traditional cereals, and the bakery daily faced long queues. Bread from Sesame was very popular and soon attracted the interest of competing bakeries.They wanted to know the secret of such success; they longed for baking mixes to make such good bread. Thus SEMIX (SEeeds + MIX) was established in 1995. Conditions for the business, however, were not very ideal at the time of its founding. SEMIX started mixing literally under “garage conditions” and had to produce very little. The initial several hundred kilograms of flour mixed for other bakeries soon increased to thousands, and a gradually built network of sales representatives helped the company to enter the domain of fillings and bakery products as well. Next year, we will celebrate 20 years of successful operation. Reflecting on this period, we can be satisfied. We have 120 employees, affiliate branches in Poland, Hungary and Slovakia, and a sophisticated system of sales and technical support. We produce unique products, many of them the only ones in the industry. Thanks to a cereal production line, we have products that are completely different from those of the competition. We operate on our own newly built premises and we are certified by the highest standards: HACCP, IFS, BIO, and KOSHER. Environmental protection also became one of our priorities. Near the village of Raduň, we take care of a unique wetland habitat for amphibians where annually, on Earth Day, we organize guided tours; near the village of Krčmaň, we care for an abandoned limestone quarry which we maintain in a condition to be the most beneficial to butterflies and plants; and our latest project is the restoration of pools and revitalization of the wetland of Kozmické louky (Kozmice Meadows) in the area of Opavian Silesia. Welcome, then, to the pages of the latest edition of the SEMIX PLUSO Product Catalogue! Kamil Lisal Director of SEMIX PLUSO S AD BRE TS AD -SIZED ODUC BRE PR SMALL VERS O IMPR AL CERE SPRINKLES SEMIX PLUSO, A SPECIALIST IN BARLEY AND POPPY MIXES DOUGHNUT Barley is our future. SEMIX PLUSO works with hulless barley, which differs from the better known hulled barley commonly used in brewing by naturally shedding its indigestible husk just during the harvest – then only the whole grain STRIES remains for human consumption. With regard to our existing product A portfolio, we’ve managed to develop products with barley which are typical foods consumed every day. These are mixtures for bread, baguettes, kaiser rolls, buns and breakfast cereals. We were able to take advantage of the latest research results of the Czech Breeding AKES AND P Institute Agrotestfyto in Kroměříž, whose team creates and registers C Czech hulless barley varieties, and we also found farmers who grow barley for our needs. The most important benefits of barley are its high levels of fiber and beta glucans, which lead to increasing preferences on the part of customers: fiber and beta-glucans hold more water in bread, so the softness of bread made from barley is MIXES higher and lasts longer than that of bread made from wheat or wheat- UTEN FREE rye. GL Reduction of morphine is our priority We watch the quality of our poppy even in the field. That is to say that a properly carried out harvest is crucial for the post-harvest quality of poppy, particularly with respect to its taste properties and durability. As poppy seeds are very sensitive in terms of processing and CURDOGENS storage, we continuously improve and innovate the process of their stabilization. The production process is preceded by effective cleaning on the up-to-date machines, whereby the technological process of poppy seed treatment is fully automated, eliminating the influence of AMS the human factor. We carry out special treatment procedures on our CRE stabilized ground poppy seeds, reduce their morphine content and PUDDINGS, stabilize them. The principle of our treatment allows us to: - Enhance the natural taste and aroma of poppy seeds SWEET - Prevent the poppy seeds from going rancid and bitter FILLINGS - Destroy vegetative forms of fungi - Extend the shelf life of ground poppy seeds at a storage temperature of 20 °C for 8 months Y - Significantly reduce the morphine content (normally, our poppy is T under the legal level of 25 μg, on request even under 4 μg) SAL FILLINGS -MADE Y AD FILLINGS RE S AD BRE ® TS BETAbread with barley PN 0051100 AD -SIZED ODUC BRE Food paper strip for use on bread: PR SMALL Ingredients: wheat flour, water, rye Consuming one portion of 125 g (about 3 slices) of bread is beneficial to your flour, barley ingredient10 % (barley health, since it has been shown that the beta-glucans from barleylower blood flour, barley grain), yeast, salt fortified cholesterol levels.* A high cholesterol level is a risk factor for coronary heart VERS with iodine, wheat protein, emulsifier (mono disease. To maintain good health, it is necessary to meet the principles of healthy O esters and diglycerides of fatty acids, soy lifestyle. lecithin), acidity regulator (sodium diacetate), (* 1 portion contains 1 g of beta-glucans. To achieve the desired effect, 3 g flour treatment agent (ascorbic acid). BREAD of beta-glucans from barley must be taken per day.) FIB IMPR F ER O E C WITH BARLEY R U O S AL A mixture for the production of non-traditional loaves of bread with a high content of wholemeal barley CERE components (80%) providing a significant nutritional value in the mixture. The characteristic, slightly SPRINKLES sweet, aromatic flavour of barley gives the bread a very pleasant but unusual character. Advantages: • Barley is a historically widely used cereal that, thanks to special and sophisticated procedures, has been made available for bakery use MIXES • The mix contains whole barley grains that have been modified for bakery use DOUGHNUT • The mix is rich in dietary fiber and beta-glucans, allowing us to use the health claims listed on the food strip • Easy and simple production • Due to its composition, the product has a long shelf life (up to 4 days) STRIES • High yield of dough A • Suitable for ordinary bread lines and craft bakeries Recipe: Quantity Space for your Technological process: Ingredients in k g recalculation Mash: Blend the mix BETAbread® with barley and AKES AND P C Wheat flour T 530 80.00 the specified amount of water and let it stand for 15 minutes. Then stir the dough. This will ensure Rye flour T 930 20.00 a better distribution of water and grain. The baked bread is then characterized by longer BETA bread® with barley 26.00 crumb softness and stronger aroma. Yeast 3.50 MIXES Mixing dough: 4 minutes slowly + 6 minutes fast UTEN FREE Water 76.00 Dough maturation: 30 minutes (to be observed) GL Ingredients in total 205.50 Scaling weight of dough: according to bakery Rising time: 40-50 minutes at 35 °C Baking: roasting at 245 °C, baking at 220 °C Baking time: 35-45 minutes CURDOGENS AMS CRE PUDDINGS, SWEET FILLINGS Y T SAL FILLINGS -MADE Y 3 AD FILLINGS RE S AD BRE NEW BETAbread® with oat PN 0140100 TS AD -SIZED ODUC Food paper strip for use on bread: BRE PR SMALL Ingredients: wheat flour, water, oat Consuming one portion of 125 g (about 3 slices) of bread is beneficial to your ingredient 25% (oatmeal, oat grain), health, since it has been shown that the beta-glucans from oat contribute to yeast, salt fortified with iodine, wheat maintaining normal levels of blood cholosterol.* To maintain good health, it is necessary to meet the principles of healthy lifestyle. protein - gluten, emulsifier (mono esters and VERS diglycerides with acetyltartaric acid), acidity O regulator (sodium diacetate, citric acid, malic acid, (* 1 portion contains 1 g of beta-glucans. To achieve the desired effect, 3 g lactic acid), flour treatment agent (ascorbic acid). BREAD of beta-glucans must be taken per day.) FIB F ER IMPR O E C WITH OAT R U O S AL A unique mix containing 95% of oat ingredients for the manufacture of light multigrain bread. Bread made with this mixture will bring consumers a significant nutritional value, high fiber content and a high CERE SPRINKLES content of beta glucans. A special treatment procedure of oats allows the bread to be prepared with a high content of that cereal without reducing bakery dough properties. Advantages: • The mix contains whole oat grains that have been modified for bakery use MIXES • Easy and simple production DOUGHNUT • A solid crumb with typical bread porosity • A tempting crumb colour adds to the attractiveness of the bread • Hassle-free bakery processing in bread baskets • A mix rich in beta glucans, which helps maintain normal blood cholesterol levels and allows us to use STRIES the health claims made on the food strip A • Bread rich in dietary fiber Recipe: Quantity Space for your Technological process: recalculation AKES AND P Ingredients in k g Mash: Blend the mix BETAbread® with oat and C Wheat flour bread T1050 50.00 the specified amount of water and let it stand for 15 minutes. Then stir the dough. This will ensure a Flour, wheat flour T530 50.00 better distribution of water and grain.
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