Products

Schedro TM represents a wide range of tastes and useful ingredients. Schedro is a trade mark of national scale and its assortment includes such favorite products of Ukrainians people as: mayonnaise, margarine, ketchups, sauces and mustard. These are products that you can think of as a must on every hospitable table. Our team constantly analyses the market to satisfy requirements of the most tempted buyers. Assortment of products replenishes annually with new positions which are a success and become widely recognized. To improve its quality, technological assets of manufacturers are constantly modernized, which allows to increase production volumes and raise palatability of products.

Formulations for B2B clients

Sugar Biscuit

 

The sugar biscuit production utilizes «Frying» cooking butter, «Confectionery Shortening» vegetable fat, «Special Milk» margarine, «SPECIAL STANDARD», margarine and «SPECIAL EXTRA» margarine.

 

The use of ZZhK Private Enterprise’s fat and oil products allows:
- Increasing the stability of the emulsion;
- Improving the ductility and elasticity of the dough;
- Increasing the volume of the finished product;
- Achieving more intense aeration of the dough;
- If necessary, reducing the baking time;
- Reducing the crispiness of the finished product during transportation;
- Slowing down the starch retrogradation, i.e., staling of the finished product;
- Extending the freshness retention time of the finished product.

 

Sugar biscuit is a pastry product manufactured of the plastic dough with a high content of sugar and fat (10-20%), crumbly with a uniform porosity, clear imprint of the pattern on the surface. Sugar biscuit production process includes the following steps: raw material preparation, recipe mixture preparation (emulsion), doughing, dough pieces forming, baking, cooling, and packing.

 

Hard-dough biscuits


The hard-dough biscuit production utilizes «Confectionery  Shortening» vegetable fat, «Special Milk» margarine,  «SPECIAL STANDARD» margarine and «SPECIAL  EXTRA» margarine.

 

 The use of fat and oil products allows:
 - Increasing the stability of the emulsion;
 - Improving the ductility and elasticity of the dough;
 - Increasing the volume of the finished product;
 - Achieving more intense aeration of the dough;
- If necessary, reducing the baking time;
- Reducing the crispiness of the finished product during transportation;
- Slowing down the starch retrogradation, i.e., staling of the finished product;
- Extending the freshness retention time of the finished product.

 

The hard-dough biscuit is a pastry product manufactured of the elastoplastic viscous dough. Products have crisp and crumbly structure. The surface is smooth, with punctures, clear pattern on the front side. The fat content is 5-10%. 


The hard-dough biscuit production process includes the following steps: raw material preparation, recipe mixture preparation (emulsion), doughing, dough overproofing and rolling, dough pieces forming, baking, cooling, and packing.

 

 
Butter biscuit


 The butter biscuit production utilizes «Special      Milk» margarine and «SPECIAL EXTRA» margarine

 

 Butter biscuit is a type of pastry with a high sugar (12-30%)  and fat (10-40%) content, due to which the dough has  plasticity, and baked goods have crumbliness and  hygroscopicity. Dough properties are achieved through  various percentages of fat and sugar, its preparation process  conditions and surface treatment.
 

Butter biscuit  is produced in  various shapes, with small dimensions of a dough with various properties and containing a large amount of sugar, fat and egg products. Depending on the method of cooking and recipes the butter biscuits are divided into sand removable, sand depositing, whipped, nut-based, and crackers.


Production of butter biscuits requires a high capacity for margarine whipping with sugar, obtaining easily-whipped, exclusive bold dough, to create a specific structure of the finished product.

 

Butter biscuit production process includes the following steps: raw material preparation, whipping the mass, doughing, dough pieces forming and treating, baking, cooling, decorating and packing.

 

Puff pastry


The production of traditional puff pastry, croissants, frozen puff semi-finished products of yeast and non-yeasted dough utilizes «Sloyka» rolled-in dough margarine, «Sloyka» margarine for traditional puff pastry and «Sloyka» margarine for puff pastry biscuits.

The advantages of margarines:
- Uniformly distributes in the dough and facilitates puff pastry machining process;
- Divides the dough layers and ensures uniformity of structure and height of the dough;
- Gives volume and layered structure to the product;
- “Sloyka” margarine does not leak when proofing and remains plastic when cooled between stages of rolling;
- Emulsifying system provides margarine high stability at high temperature and machine processing;
- The dough does not lose its properties after thawing;
- It increases the shelf life of semi-finished and finished products;
- «Sloyka» margarine has a high hardness degree on a par with high plasticity, allowing it to be used both for automated production lines for puff pastry, and for use in small hand-held systems.

 

 

The technological process of puff pastry preparation consists of the following operations: doughing, preparation of margarine, dough lamination, cutting and baking. The dough lamination is achieved by repeated rolling and folding the dough layer, presence among its layers of fat. The flour is used with strong gluten (when doughing the strong gluten contributes to the formation of the elastic dough resistant to rupture during repeated rolling).

 
 

Waffles

 

The production of wafer fillings utilizes the  «Confectionary fat for wafer and cold fillings», confectionary fat  «For filling-T», confectionary fat  «For fillings»,  «Frying» cooking butter.


The use of fat and oil products allows:
- Increasing the peel resistance of the finished filling from the wafer sheet;
- Increasing the finished product resistance to high temperatures;
- Obtaining easy whipped, well aerated, delicate taste filling for waffles;
- Improving the organoleptic characteristics of the finished product;
- Increasing the filling resistance to oxidation during storage of finished products;
- Expanding the shelf life due to the possibility of introducing antioxidants.

 

Wafers are the confectionery products consisting of three (or more) wafer sheets, layered with filling. The sandwich wafers utilize the fat, fruit and berry, praline, fondant and other fillings. The taste advantages of wafer products are primarily determined by the specific properties of crispy wafer sheets. Therefore the sandwich filling used for wafer sheets, while migration of moisture into the sheets during storage must not reduce the product crispness. The fillings used must have minimum moisture content and moisture present therein must not be free, but firmly bonded with filling components.

 

The greatest amount of wafers with fat filling is produced due to the lack of free moisture in the filling and hence a long time of wafers crispy properties retention.

 

Wafer fillings production scheme consists of the following operations: raw materials preparation, preparation of the filling and sandwiching.

 

Cakes

 

The cakes production utilizes «Special Milk» margarine, «EXTRA SPECIAL»  margarine, «For Cakes»  margarine and  «For Creams» margarine.

Cakes are the high-calorie confectionery products of various shapes, made of sweet dough, with nuts, raisins, candied fruit, loosened with yeast or chemical leavening agent with whipping. The surface is sprinkled with powdered sugar, almonds, trim fruit, and candied, glazed with fondant.
The technological process of cakes preparation consists of raw materials preparation, dough preparation, shaping, baking, cooling.

 

 

 

Bakery products

 

The bakery products of various types production utilizes «Special Milk margarine», «SPECIAL STANDARD» margarine and «SPECIAL EXTRA» margarine, «Baking» margarine, «Special Cream» margarine and «Stolichny Special» margarine.

 

The advantages of using ZZhK Private Enterprise’s margarine products:
- Emulsifying system provides high stability of margarine at  high temperature and machine processing;
- It has a high energy and nutritional value;
- Equally distributed in the dough;
- A well-aerated, gives colour and flavour to the finished baked goods;
- Due to the longer shelf life allows extending the shelf life of the finished product.

 

Bakery products production scheme depends on the method of dough preparation and consists of the following operations:

Batter method: preparation of raw materials, mixing, doughing, dough fermentation, dividing into pieces, rounding, intermediate proofing, forming, final proofing, baking, cooling, and packing.
Dough method: raw material preparation, doughing, dough fermentation, dough division into pieces, rounding, proofing, baking, cooling, and packing.
 

Glaze for confectionery products

 

Glaze production utilizes «Olivia Glaze Luks» vegetable fat.

Benefits:
- Oxidation stability and a long shelf life;
- Compatibility with cocoa butter;
- No wax and tallowy flavour;
- Does not require tempering;
- Made of non-lauric oils.
Confectionary glaze is a product consisting of cocoa, vegetable fat, sugar, dried milk products, emulsifiers, flavourings.
Confectionery glaze is used for glazing and decorating cakes, cookies, wafers, chocolates, halva, marshmallow, soufflé, rolls, muffins, desserts, dried fruit, and other products.

Confectionary glaze production process includes the following steps: preparation of raw materials, mixing of recipe components, grinding of recipe mixture, viscosity adjustment, and flavouring of the grinded mixture.

 

 

Praline and praline-like fillings

 

 The production of Praline and praline-like fillings utilizes  the following confectionery fats:
 - Confectionary fat «For filling-T»;
 - Confectionary fat «For fillings»;
 - Confectionary fats for chocolate products, candy;
 - Confectionary fat «Confectionery for wafer and cold  fillings».

 Candy praline and praline-like mass is a fine-grained semi-  finished product obtained by mixing the powdered sugar with grated roasted kernels of nuts, solid fat and other additives.

The candy praline and praline-like mass production process includes the following steps: preparation of raw materials, mixing recipe components, grinding recipe mixture, dilution, and mass flavouring

 

 
Finishing semi-finished products


 Cream finishing semi-finished products for cakes and  various pastry productions utilize «For Cakes» margarine.

 The advantages of using:
 - No cholesterol;
 - High capacity for aeration (cream has a lush, airy, smooth  consistency);
 - Hardened structure of fillings, creams;
 - Lower cost with high quality cream products;
 - Ease of use and convenience in the manufacturing process;
- Does not require process change;
 - «For Cakes» margarine partially or completely replaces butter in the manufacture of creams;
- The use of  «For Cakes» margarine allows preserving the nutritional value of the product and enrich it with essential polyunsaturated acids;
- Increase the shelf life of finished products.


Cakes and pastry are high-calorie products of various shapes and sizes, with a variety of flavour and aroma. Finished products usually consist of two main components: baked and finishing semi-finished products. The basis for a diverse range of cakes and pastries is baked dough. Depending on the raw materials and manufacturing techniques the following baked semi-finished products are available: sponge, sand, custard, air, air-nut, almond, crumbing, and wafer.


The baked semi-finished products production process consists of the following steps: dough preparation, its forming, baking, cooling, standing (if necessary), preparation for finishing.

 

Ice cream


In the ice cream production the milk fat substitutes «Fattymilk – Ice -1». «Fattymilk – Ice 02» are used for partial or complete replacement of milk fat.

 

The advantages of using:
The use of these fats contributes to a significant reduction in the cost of final products, as the price of vegetable fats is much lower than the cost of milk fat. «Fattymilk – Ice -1» improves whipping, structure, and texture of the ice cream. It expands the shelf life of the finished ice cream and increases its resistance to melting.

 

Milk fat substitute has a long shelf life at room temperature, so its storage in manufacturing does not require refrigeration. The use of «Fattymilk – Ice -1» milk fat substitute allows reducing the content of trans fats to a minimum and ensure their complete absence in the finished product.

 

Ice cream is a sweet whipped frozen product, made of milk, cream and milk products, butter, sugar, whey, buttermilk, products with complex raw material composition, oils, fats and proteins of non-dairy origin with the addition of flavouring and aromatic substances. Ice cream is a high-calorie product, some ice creams contain up to 20% fat and 20% of carbohydrate.

 

According to the production method the ice cream is divided into hardened and soft.

 

Hardened ice cream is a product manufactured in a production environment, which after release from the freezer is being frozen (hardened)  in order to increase storage stability to low temperatures (-18 °C and below). As such, it is retained until sale. Hardened ice cream has a high hardness degree.

 

Soft ice cream is produced mainly in catering facilities and used immediately after release from the freezer (temperature -5 ... -7 °C). The consistency and appearance resemble the cream.