A modern production facility using advanced baking technologies

Our production process has a number of technological advantages, from raw material quality control to complex dough processing using autolysis, starter cultures of our own production, long dough fermentation, stress-free division and long proofing at low temperatures. The fermentation starters we use are based on live lactic acid bacteria and are produced at our facility, too.

The loaves are baked until they are 80% done and then immediately undergo shock freezing. Frozen bread may be stored for up to 24 months. These technologies mean no preservatives are needed, we can make additive-free, healthy and delicious bread, and deliver it conveniently to stores. All the store employee needs to do is put the semi-finished product in the oven for a few minutes then offer customers top quality, freshly-baked bread.