Reduction of the salt content in the baked goods using fermentation technologies

Reduction of the salt content in the baked goods using fermentation technologies 1704 2560 Martina Dušková

Melvia is an exclusive representative of the DIOSNA company on the Czech market. For our market, we provide machines for bakers and confectioners, fermentation cultures for rye and wheat sourdoughs,…

Reformulation in the bakery production – Reduction of the salt content in the products

Reformulation in the bakery production – Reduction of the salt content in the products 1200 801 Martina Dušková

University of Chemistry and Technology, Prague in cooperation with bakery BEAS started a recipe alteration development of the traditional bakery products with the target of reducing the salt content to…

Results of the contest Bread of the Year 2020

Results of the contest Bread of the Year 2020 1536 1024 Martina Dušková

The 26th year of the contest „Bread of the Year 2020“ took place on the first day of October. Due to the coronavirus epidemic, the awards ceremony was held in…

Visit at Lithuanian Dovaina

Visit at Lithuanian Dovaina 1536 757 Martina Dušková

At the beginning of 2020, our technologist Hanka and our sales manager Láďa visited Lithuanian city Kauna, place of our partner Dovaina. Their visit started at a local bakery, where…

Vitalie Štěpánková in Metro news

Vitalie Štěpánková in Metro news 1128 1153 Martina Dušková

In the issue of Metro from 11th December 2019, you could read an article about Melvia founder Vita Štěpánková. We would also love to wish her all the best to…

We always look for a solution, not guilt says the founder of Melvia

We always look for a solution, not guilt says the founder of Melvia 1281 1920 Martina Dušková

One of our blog’s goals is to give you a behind-the-scenes look into life in Melvia. And the best place to start is, of course, our founder, Vitalie Štěpánková. We…

Melvia collaborates with VŠCHT students

Melvia collaborates with VŠCHT students 1536 1221 Martina Dušková

Melvia has started to develop its products in collaboration with University of Chemistry and Technology in Prague. Our common goal is to create a detailed study on fermentation of glutenfree flour. The…