NEWS

Invitation to General Asembly of Shareholders


Conference on the work and organization of stockpiles

Organised by the IFC-World Bank Group and Swiss confederation, under the auspices of the Directorate for Commodity Reserves rep. of Serbia in Belgrade there was held a conference about the work and organization of stockpiles in both Serbia and Slovakia, Slovenia, India, ... Remarkable presentation of business, housing and keeping stockpiles had gen.dir. of Makovica ad Slobodan Sekulic.

Click on the photo...


Students visit Elementary school St. Sava

Visiting Makovica AD were our guests from the elementary school St. Sava. Teachers and eighth-grade students were introduced to the operation of our bakery. 

Click on the photo...

SPECIAL BREAD

Braided bread

 

 

The product is in beautiful proper shape, twisted in the plait with shiny reddish colored bark. Nice baked crust, crispy. Color of the bread is balanced and porous and has no watery and lardy layers, lump and salt free flour in the middle, middle is elastic, well cooked, taste of the crust and the middle of the bread is pleasant which is specific for flour and sesame seeds.

 

 

“Kosmaj”  bread

 

The product is well risen, expressed in volume. Bread is in proper form, which is typical for given kind, with ruddy light crust color. Well baked, crispy crust. Color of the bread is even, the center is associated with crust without watery and lardy layers, free of lumps of flour and salt, the middle of the bread is elastic, well-cooked and porous with the appropriate holes. Smell of the middle and the crust of the bread is pleasant, typical for flour type 500. Taste is pleasant and distinctive.

Baguette

 

 

The product is in proper shape, long shape with rounded ends, inherent in type and with bright reddish crust. Nice baked crust, crispy. Color of the middle of the bread is well balanced. The center is associated with crust without watery and lardy layers, free of lumps of flour and salt. The middle of the bread is elastic, well-cooked and connected to the appropriate holes and has no separate crust on length bigger than 30mm. Smell of the middle and the crust of the bread is pleasant, typical for flour type 500. Pleasant and distinctive taste.

Dark bread with sesame seeds

 

The product is in proper form, inherent in type, sprinkled with sesame seeds and with dark brown crust. Crust is soft, well balanced and nicely backed. Color of the middle of the bread is dark brown, balanced, and connected to the crust, without watery and lardy layers, free of lumps of flour and salt. The middle is well cooked and porous with the appropriate holes. Smell of the middle and the crust of the bread is nice and distinctive. Final products are characterized by prolonged freshness.

Whole meal bread

 

 

The product is in proper form, loafs are inherent in type and the color of the crust is light brown. Balanced color of the middle of the bread, the middle is connected with the crust without watery and lardy layers, free of lumps of flour and salt. The middle is well cocked with the appropriate holes and has no separate crust on length bigger than 30mm. The smell of the crust and middle of the bread is nice, typical for whole meal flour. Pleasant and distinctive taste.

Extra dark bread

 

The product is in molded shape with the rounded top surface and notched on the sides. Color of the crust is dark ruddy. Crust is nicely baked partially covered in flaxseed, sunflower and oats sprinkles. Color of the middle of the bread is dark brown, without watery and lardy layers, free of lumps of flour and salt. The smell of the crust and middle of the bread is nice, typical for mixture of variety of seeds. Ingredients in the mixture give this bread pleasant and distinctive taste. This product is characterized by increased nutritious values. Bread is characterized by prolonged freshness.

Fitberry

 

The product is in proper form, inherent in type. Sunflower seeds are printed on the dark brown crust. Crust is nicely baked and crispy. Color of the middle of the bread is dark brown, the middle of the bread is connected with the crust without watery and lardy layers, free of lumps of flour and salt. The middle is well cooked with the appropriate holes and has no separate crust on length bigger than 30mm.  The smell of the crust and middle of the bread is nice and distinctive, typical for the ingredients in this product.

Flat cake flower

 

This product is in the shape of a flower, composed of seven smaller, equal balls. Great ruddy crust noticeable dent on the merger of smaller balls. The crust is nicely baked, crispy, with a thickness of 2 to 3 mm. Color of the balls in the middle is even, the center of the ball is associated with crust without watery and lardy layers, free of lumps of flour and salt, the middle of the bread is elastic, well-cooked and porous, there is no separate crust. Smell of the middle and the crust of the bread is nice, typical for flour type 500. Taste is pleasant and distinctive.

Flower flat cake with sesame seeds

 

This product is in the shape of a flower, composed of seven smaller, equal balls. Great ruddy crust noticeable dent on the merger of smaller balls. The crust is nicely baked, crispy, with a thickness of 2 to 3 mm. Color of the balls in the middle is even, the center of the ball is associated with crust without watery and lardy layers, free of lumps of flour and salt, the middle of the bread is elastic, well-cooked and porous, there is no separate crust. Smell of the middle and the crust of the bread is nice, typical for flour type 500. Taste is pleasant and distinctive.

Flat cake sun

 

The product is in proper form, inherent in type, sprinkled with sesame seeds and with brilliant ruddy crust. Upper crust is visibly marked by pressing of the plastic mold shaped like sun. Nice baked crust, crispy.  Color of the bread is even, the center is associated with crust without watery and lardy layers, free of lumps of flour and salt, the middle of the bread is elastic, well-cooked and porous with the appropriate holes. Smell of the middle and the crust of the bread is nice. Taste is pleasant and distinctive.

Rye mixed bread

 

 

The product is in proper form, loafs are inherent in type. Color of the crust is brown and very soft. Color of the middle of the bread is dark brown, well balanced, and connected with the crust without watery and lardy layers, free of lumps of flour and salt. The middle of the bread is well-cooked and porous with the appropriate holes and has no separate crust from the middle of the bread. The smell of the crust and the middle of the bread is nice, pleasant and distinctive taste typical for rye whole meal flour. The product is characterized by high nutritious values because of the high stimulation of whole grains.

Diet bread

 

 

The product is in proper form, inherent in type with the light ruddy crust. Nice baked crust, soft without crispness. Brans are recognized on the crust and on the middle of the bread. The middle of the bread is connected to the crust without watery and lardy layers, free of lumps of flour and salt. Middle of the bread is elastic, well-cooked and porous with the appropriate holes. The smell of the crust and the middle of the bread is nice, pleasant and distinctive taste typical for flour and brans.

Toast

 

Toast bread is a product obtained by kneading, fermenting, shaping and baking of the dough, mixed with the basic raw materials with the addition of vegetable fats, sugar and powder milk to improve the physical and sensory characteristics and durability. The product is in mold shape - upper surface more convex, sides of the bread flat - cut into.  Upper crust of bread is bright, ruddy, typical to this kind of flour, crispy and has thickness of 3mm. Sides of the bread with less pronounced crust, soft and with no crispiness. The middle of the bread well balanced, without watery and lardy layers, free of lumps of flour and salt. The middle is porous with the appropriate holes and has no separate crust on length bigger than 30mm. The smell of the middle of the bread and the crust is nice, typical. Pleasant and distinctive taste. The product has protein, mineral and vitamin value.

"Somun"

 

 

"Somun" is a product than has slightly irregular shape and is flattened. Upper surface of the crust is uneven, there is no distinct gloss, and the crust is pale without crispness with the expressed soft middle and is less elastic compared to other types of bread. Balanced color of the middle of the bread. Smell of the crust and the middle of the bread is nice, typical for flour type 500. Pleasant and distinctive taste. Product is not marked by any cuts.

Celebration cake with crown

 

 

The product is in proper form, inherent in type and with shiny reddish bark. Nice baked crust, crispy. Balanced color of the middle of the bread, the middle of the bread is connected with the crust without watery and lardy layers, free of lumps of flour and salt. The middle is elastic, well cocked and porous with the appropriate holes. The cake consists of two parts: the lower part is round and the top of a cake is in the shape of the crown and decorated with yeast dough. Smell of the crust and the middle of the bread is nice, typical for flour type 500. Pleasant and distinctive taste.

Wedding flat cake

 

 

The product is in proper form, with mold shape. Crust is shiny reddish. Nice baked crust, crispy. Color of the middle of the bread is well balanced, the middle of the bread is connected with the crust without watery and lardy layers, free of lumps of flour and salt. The middle is elastic, well cocked and porous with the appropriate holes and has no separate crust on length bigger than 30mm.The smell of the crust and middle of the bread is nice, typical for flour type T-500. Taste is pleasant and distinctive.

Celebration cake

 

 

The product is in proper form, with mold shape. Crust is shiny reddish. Nice baked crust, crispy. Color of the middle of the bread is well balanced, the middle of the bread is connected with the crust without watery and lardy layers, free of lumps of flour and salt. The middle is elastic, well cocked and porous with the appropriate holes and has no separate crust on length bigger than 30mm.The smell of the crust and middle of the bread is nice, typical for flour type T-500. Taste is pleasant and distinctive.

Rye toast

 

Rye toast bread is a product obtained by kneading, fermenting, shaping and baking of the dough, mixed with the basic raw materials with the addition of vegetable fats, sugar and powder milk to improve the physical and sensory characteristics and durability. The product is in mold shape - upper surface more convex, sides of the bread flat-cut into. Upper crust of bread is bright, ruddy, typical to this kind of flour, crispy and has thickness of 3mm. Sides of the bread with less pronounced crust, soft and with no crispiness. The middle of the bread well balanced, without watery and lardy layers, free of lumps of flour and salt. The middle is porous with the appropriate holes and has no separate crust on length bigger than 30mm. The smell of the middle of the bread and the crust is nice, typical. Pleasant and distinctive taste. The product has protein, mineral and vitamin value.

Integral toast

 

Integral toast bread is a product obtained by kneading, fermenting, shaping and baking of the dough, mixed with the basic raw materials with the addition of vegetable fats, sugar and powder milk to improve the physical and sensory characteristics and durability. The product is in mold shape - upper surface more convex, sides of the bread flat-cut into. Upper crust of bread is bright, ruddy, typical to this kind of flour, crispy and has thickness of 3mm. Sides of the bread with less pronounced crust, soft and with no crispiness. The middle of the bread well balanced, without watery and lardy layers, free of lumps of flour and salt. The middle is porous with the appropriate holes and has no separate crust on length bigger than 30mm. The smell of the middle of the bread and the crust is nice, typical. Pleasant and distinctive taste. The product has protein, mineral and vitamin value.

Extra black flower flat cake

 

The product is in molded shape with the rounded top surface and notched on the sides. Color of the crust is dark ruddy. Crust is nicely baked partially covered in flaxseed, sunflower and oats sprinkles. Color of the middle of the bread is dark brown, without watery and lardy layers, free of lumps of flour and salt. The smell of the crust and middle of the bread is nice, typical for mixture of variety of seeds. Ingredients in the mixture give this bread pleasant and distinctive taste. This product is characterized by increased nutritious values. Bread is characterized by prolonged freshness.

Cornbread

 

 

The product is in proper form, inherent in type and with shiny reddish bark. Nice baked crust, crispy. Upper crust nicely baked, crispy, sprinkled with corn. Balanced color of the middle of the bread, the middle of the bread is connected with the crust without watery and lardy layers, free of lumps of flour and salt. The middle is elastic, well cocked and porous with the appropriate holes. Smell of the crust and the middle of the bread is nice. Pleasant and distinctive taste.

 

Melba toast

 

Melba toast is a product obtained by kneading, fermenting, shaping and baking of the dough, mixed with the basic raw materials with the addition of vegetable fats, sugar and powder milk to improve the physical and sensory characteristics and durability. The product is in mold shape - upper surface more convex, sides of the bread flat-cut into. Upper crust of bread is bright, ruddy, typical to this kind of flour, crispy and has thickness of 3mm. Sides of the bread with less pronounced crust, soft and with no crispiness. The middle of the bread well balanced, without watery and lardy layers, free of lumps of flour and salt. The middle is porous with the appropriate holes and has no separate crust on length bigger than 30mm. The smell of the middle of the bread and the crust is nice, typical. Pleasant and distinctive taste. The product has protein, mineral and vitamin value.

Bavarian bread

 

 

The product is in proper form, inherent in type and with shiny reddish bark. Nice baked crust, crispy. Upper crust nicely baked, crispy, sprinkled with flour. Balanced color of the middle of the bread, the middle of the bread is connected with the crust without watery and lardy layers, free of lumps of flour and salt. The middle is elastic, well cocked and porous with the appropriate holes. Smell of the crust and the middle of the bread is nice. Pleasant and distinctive taste.

Rye Melba toast

 

Rye melba toast is a product obtained by kneading, fermenting, shaping and baking of the dough, mixed with the basic raw materials with the addition of vegetable fats, sugar and powder milk to improve the physical and sensory characteristics and durability. The product is in mold shape - upper surface more convex, sides of the bread flat-cut into. Upper crust of bread is bright, ruddy, typical to this kind of flour, crispy and has thickness of 3mm. Sides of the bread with less pronounced crust, soft and with no crispiness. The middle of the bread well balanced, without watery and lardy layers, free of lumps of flour and salt. The middle is porous with the appropriate holes and has no separate crust on length bigger than 30mm. The smell of the middle of the bread and the crust is nice, typical. Pleasant and distinctive taste. The product has protein, mineral and vitamin value.

Integral Melba toast

 

Integral Melba toast is a product obtained by kneading, fermenting, shaping and baking of the dough, mixed with the basic raw materials with the addition of vegetable fats, sugar and powder milk to improve the physical and sensory characteristics and durability. The product is in mold shape - upper surface more convex, sides of the bread flat-cut into. Upper crust of bread is bright, ruddy, typical to this kind of flour, crispy and has thickness of 3mm. Sides of the bread with less pronounced crust, soft and with no crispiness. The middle of the bread well balanced, without watery and lardy layers, free of lumps of flour and salt. The middle is porous with the appropriate holes and has no separate crust on length bigger than 30mm. The smell of the middle of the bread and the crust is nice, typical. Pleasant and distinctive taste. The product has protein, mineral and vitamin value.

Diet Melba toast

 

Diet Melba toast is a product obtained by kneading, fermenting, shaping and baking of the dough, mixed with the basic raw materials with the addition of vegetable fats, sugar and powder milk to improve the physical and sensory characteristics and durability. The product is in mold shape - upper surface more convex, sides of the bread flat-cut into. Upper crust of bread is bright, ruddy, typical to this kind of flour, crispy and has thickness of 3mm. Sides of the bread with less pronounced crust, soft and with no crispiness. The middle of the bread well balanced, without watery and lardy layers, free of lumps of flour and salt. The middle is porous with the appropriate holes and has no separate crust on length bigger than 30mm. The smell of the middle of the bread and the crust is nice, typical. Pleasant and distinctive taste. The product has protein, mineral and vitamin value.

Dark toast

 

Dark toast is a product obtained by kneading, fermenting, shaping and baking of the dough, mixed with the basic raw materials with the addition of vegetable fats, sugar and powder milk to improve the physical and sensory characteristics and durability. The product is in mold shape - upper surface more convex, sides of the bread flat-cut into. Upper crust of bread is bright, ruddy, typical to this kind of flour, crispy and has thickness of 3mm. Sides of the bread with less pronounced crust, soft and with no crispiness. The middle of the bread well balanced, without watery and lardy layers, free of lumps of flour and salt. The middle is porous with the appropriate holes and has no separate crust on length bigger than 30mm. The smell of the middle of the bread and the crust is nice, typical. Pleasant and distinctive taste. The product has protein, mineral and vitamin value.

Family bread

 

The product is in proper form, inherent in type and with shiny reddish bark. Nice baked crust, crispy. Balanced color of the middle of the bread, the middle of the bread is connected with the crust without watery and lardy layers, free of lumps of flour and salt. The middle is elastic, well cocked and porous with the appropriate holes and has no separate crust on length bigger than 30mm. Smell of the crust and the middle of the bread is nice, typical for flour type 500. Pleasant and distinctive taste. The marking is done by fourfold cut.