Sofia Sport & Healthy Life Exhibition

The third edition of Sofia Sport & Healthy Life exhibition will take place in 2017, combining once again the topics of sport and healthy lifestyle. The main goal of the event is to offer local and foreign companies a chance to present their products at the Bulgarian market and find new business contacts, distributors, producers. The exhibition will showcase sports equipment, healthy products, natural and organic food and cosmetics, diet foods and nutritional and herbal supplements

Hall 1

LB Bulgaricum Starter cultures

Product images:
Starter cultures The trade name of the starters of “LB Bulgaricum” is LBB. They are essential in the production of Bulgarian dairy products and therefore they receive special treatment from the specialists at “LB Bulgaricum”. Different types of starters are stored and maintained in the rich collection of “LB Bulgaricum”: one-strain starters, multi-strain starters and mixed starters that have not been subject to genetic modification. Each starter can be offered in the form of DVS starter and Bulk, depending on the customer’s preferences. The main advantage of DVS starters, or the so-called concentrated starters, is that they can be directly used in the production process, without the need to make an additional production starter. Starter cultures-Starter for Bulgarian yoghurt,Starter for probiotic yoghurt – LBB PRO MIX,Bread starter culture – LBB BR
Starter for Bulgarian yoghurt The starter for production of Bulgarian yoghurt is a symbiotic combination of lyophilised L. bulgaricus & S. thermophilus, which are strains of micro-organisms isolated in the past from home-made yoghurt. LBB BY ensures optimal fermentation of milk at home and supports the development of the typical taste, flavour and texture of this authentic Bulgarian product. Ingredients: No less than 1 х 109 viable cells of L. bulgaricus and S. thermophilus per 1 gram Directions for use: Add LBB BY starter for production of home-made yoghurt to 5 l of pre-cooked milk that has been left hot for about 20-30 min. and cooled to a temperature of 45–46 °C. Mix well, pour into suitable containers and allow to stay for 4–6 hours until solid coagulum is obtained, at a ripening temperature of 45–46 °С. When the yoghurt is ready, cool at room temperature and store in a fridge. Storage temperature at home: 2 to 6 °С Starter for probiotic yoghurt – LBB PRO MIX The LBB PRO MIX starter for production of home-made probiotic yoghurt is a combination of specially selected strains of bacteria with proven probiotic properties, which have been naturally isolated from natural sources in Bulgaria and human isolates. The probiotic lactic acid micro-organisms support the functions of the gastrointestinal tract and stimulate the immune system, thus maintaining the human body healthy. Ingredients: Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Bifidobacterium longum, Lactobacillus gasseri, Lactobacillus rhamnosus, Lactobacillus casei, which contain no less than 1 х 109 viable cells per 1 gram Directions for use: Add the LBB PRO MIX to 5 litres of pre-cooked milk that has been left hot for 30 minutes and cooled to a temperature of 37°C. Mix well for 3–4 minutes, pour into suitable containers and allow to stay for 4–6 hours at a temperature of 37°С. When the probiotic yoghurt is ready, cool and store in a fridge. Storage temperature at home: 2 to 6 °С Bread starter culture – LBB BR The home-made bread starter culture LBB BR is a combination of mesophilic and thermophilic cultures, such as Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis var. diacetylactis and Leuconostoc mesenteroides ssp. cremoris. LBB BR starters help for the development of the flavour of the finished product, they improve the dough rising and increase the shelf life of the bread. Directions for use: LBB BR starter for home-made bread is specifically dosed for making bread from 5 kg of flour. Add the starter to a mix of 2 cups of flour and 4 cups of water. Leave the mix to stay overnight (8–10 hours) at a warm place (30–32 °С). Knead bread dough with the starter dough and the remaining quantity of flour. If the starter dough is not used immediately, it can be cooled and stored in a fridge for up to 4-5 days. You can proportionately reduce the quantity of starter or the quantity of starter dough if you decide to use less flour. The starter dough does not replace the use of yeast. Storage temperature at home: 2 to 6 °С