Would you like to try the tastiest handmade burek in the world? Well, meet us at SIAL 2022 – Paris, FranceRead more
How to bake our Burek pie and how much time it will take, until is fully prepared.
Have you ever wondered what is the technique that our burek masters are using? What are the ingredients? How thick or thin is the dough? Is it easy? Is it simple?Read more
Dirk Hoffmann, famous German chef and food lover, visited our stand on Green Week Berlin 2020.
We had honor to meet him and to represent him our Macedonian Burek.
Тhe most up-to-date laboratory on the Balkans has been integrated into the company as to ensure the quality of its products, and it carries out analyses on the qualities of different types of wheat flours with complete solutions for the Mill-Baking Industry, Brabender (2008 technology).Read more
Our wheat flour is top quality, due to our Brabender equipped laboratory, which is constantly analysing all the physical, chemical and rheological characteristics of wheat and wheat flour.Read more
Banica (Filo pastry made form hand stretched thin dough layers).
Made and formed by the hands of chosen artisans from the thinnest dough layers until the technique is mastered to perfection.
Mantija (Filo pastry made form hand stretched thin dough layers)
These filo pastry “balls” are made and formed by the hands of chosen artisans from the thinnest dough layers until the technique is mastered to perfection. Our flavours are: Mantija with meat and Mantija with cheese.