Small and Mid- size Bakeries
Small and Mid-size independent bakeries baking the wide variety of the breads and buns are very popular not only in Europe. They are fexible to change the assortment of the high-quality products, based on old local tradition.
There are two main reasons for the development of the industrial large-sized bakeries, the first being cheaper for bread of the good quality as well as because of the possibility to manage them with the high automation mode. Final Product:
Bread Fermentation and Aroma
Quality, taste and aroma are the most important criteria of the good bread. In order to provide the customer with the bread of original taste, you need perfectly prepared predough. It is the best way to differ from all the others. The quality of predough determines it.
Dough Production Lines
Dough preparation process is an important stage of bread production technology which has a significant effect on quality of end product. It is valid world-wide without any exception to this important principle.
Free - Standing Bread
This group of products represents the broad range of bread, regular and Artisan ones. In each country of the world you can taste a number of unique sorts of free standing bread.
A specific part of bread assortment is tin bread. Well known not only as a wheat toast bread but also as an Eastern European rye black bread or another types of dark breads.