Data-Bak

About

Company description

Data-Bak specializes in producing concentrates and improvers for the bakery and related food industries. We process all types of grain through cereal extrusion, transforming corn, rye, oat, barley and other cereals into high-quality grain blends tailored for baker’s and related industries.
This technology allows us to achieve distinctive flavours and aromas of finished products.
Extruded grains are used to create premium bakery products known for their signature taste, crispy crust, and extended freshness.

To all our partners we offer a variety of traditional and original products, using natural raw materials of high quality.

Quick facts

Sales markets	Eastern Europe; Western Europe
Primary business activity	Manufacturer: Ingredients / Additives
Affiliated categories:	Barley \|Buckwheat \|Cereals & Grains More

Upcoming events

17 nov 2026

Fi Europe 2026

17-19 November 2026 Messe Frankfurt Visit us at stand 51A64 Book a meeting See our Exhibitor Profile See full Exhibitor List

Our Top products

Beer concentrate

Beer concentrate - for the production of pastries and baguettes, for enhancing the flavor and scent of bread, and for decorating all types of bakery products.Thermally processed whole barley grains, with a distinctive aroma, scent, and flavor.
Can be used for making pastries and baguettes,...

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Elite mais

Elite mais - Thermally processed corn grits from a special hard variety of corn.Used for making corn bakery products and as decoration on bakery items. Can be used in making pastries, bread, and as an addition to other bakery and pastry products. Easy to use without prior corn prepara...

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Extruded cereals for bakery industry

Benefits of Extruded Cereals vs. Flours in Bakery and Confectionery 1. Starch Functionality • Pregelatinized starch: absorbs and binds water even in cold conditions. • Higher water absorption: gives higher yield and a softer, moister crumb. • Slower staling: longer shelf life and freshness. •...

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View all our products (5)

News about Data-Bak

30 Sep 2026

EXTRUDED CEREALS FOR BAKERY INDUSTRY

Extruded cereals contain pregelatinized starch, so they absorb and bind more water than regular flours. This gives higher yield, a softer crumb, longer freshness, and thickening without cooking in creams and fillings. Extrusion also inactivates enzymes and reduces microbial load, which improves shelf life and safety, especially in no-bake products. It adds toasted, nutty flavors, gives crunchy textures for inclusions, and makes gluten-free baking and clean-label formulations easier.