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Gela Sulaberidze, IE in Tbilisi | Online-store Gela Sulaberidze, IE Tbilisi (Georgia)

Gela Sulaberidze, IE

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Address

Georgia,  Tbilisi,  0186,  Pshavela VI Q., 34 Bldg, 24

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chief

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management
+995
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Gela Sulaberidze, IE

bread products
Products and services
Bread tin
In stock 
Fresh bread is prized for its taste, aroma, quality, appearance and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film or stored in a container such as...
Group: Bread
Bread deli
In stock 
In 1961 the Chorleywood bread process was developed, which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of lower protein grain, is now widely used around the...
Group: Bread sticks
Bread Brewed
In stock 
Bread has a significance beyond mere nutrition in many cultures in the West and Near and Middle East because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist; see sacramental bread. The word companion...
Group: Bread
Yeast bread
In stock 
Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants.[5] It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire...
Group: Bread
Breadsticks
In stock 
Professional baker recipes are stated using a notation called baker's percentage. The amount of flour is denoted to be 100%, and the amounts of the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by...
Group: Bread sticks
Dika bread
In stock 
Bread is the staple food in Europe, European-derived cultures such as the Americas, the Middle East, North Africa and Southern Africa, as opposed to East Asia whose staple is rice. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an...
Group: Bread
Wheat bread
In stock 
There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than...
Group: Bread
Rye bread
In stock 
Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread...
Group: Bread
Pita
In stock 
Pita is an ancient semi-levened bread widespread in the Middle East, Levant and South Eatern Europe. White bread is made from flour containing only the central core of the grain (endosperm). Brown bread is made with endosperm and 10% bran. It can also refer to white bread with added colouring...
Group: Lavash
Bread
In stock 
Bread is a staple food prepared by baking a dough of flour and water. It is popular around the world and is one of the world's oldest foods. The virtually infinite combinations of different flours, and differing proportions of ingredients, has resulted in the wide variety of types, shapes,...
Group: Bread
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A complete range of products and services Gela Sulaberidze, IE. All information about Gela Sulaberidze, IE in Tbilisi (Georgia).