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Semi-finished bakery

Found:48 products Back to category"Pre-manufactured confectionery"
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Bun cereal bran from TM "Kulinichі" is frozen bakery product which can be cooked at home by yourself. To prepare the rolls used baking wheat flour of  Read more
Verified partner for over a year
Delivery from
Ukraine
+380 
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Site:kulinichi.com

In stock
Verified partner for over 4 years
Delivery from
Belarus
+375 
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Site:minskhleb.by
Verified partner for over 2 years
Delivery from
Belarus
+375 
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Site:uladar.by

In stock
Weight: 0,5 kg; 0,25 kg. Period of storage — 6 months. Rich bulochny product from premium wheat flour with addition of sugar, margarine and other ra Read more
Verified partner for over 6 years
Delivery from
Belarus
+375 
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Site:hlebprom.by

In stock
Weight: 0,5 kg (height of figure is not lower than 6,0 mm) Structure of product: artificial rye flour, tea leaves dry "Cone", flour rye peel Read more
Verified partner for over 7 years
Delivery from
Belarus
+375 
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Site:sluckkhp.by

In stock
Test preparation of high degree of readiness frozen. Cut long loaf of 0,28 kg. The ready to pastries frozen semi-finished product.Expiration date aft Read more
Delivery from
Belarus

In stock
Delivery from
Italy

In stock
Delivery from
Italy

In stock
Tortilla wheat, corn, cheese various sizes Read more
Delivery from
Kazakhstan

In stock
Tartlet is both puff, and sand all prices to specify by phone 097-906-35-91 Elena 096-102-94-34 Alexander Read more
Delivery from
Ukraine

In stock
Delivery from
Greece

In stock
I will sell Bretsel with a stuffing the frozen semi-finished product of high degree of readiness (only to warm). Product weight - 100 gr. Stuffing 50g Read more
Delivery from
Russia

In stock
Baguette of Traditional 210 g Structure: premium baking wheat flour, water, baker's yeast, food table salt, an improver baking (wheat flour, a gluten Read more
Delivery from
Russia

In stock
Who told that French baguette cannot be rye? Try a magnificent baguette "Youzhny" and estimate the unique compounding allowing to prepare a traditiona Read more
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