BREAD PRODUCTION CAPABILITIES High quality, great taste and wide variety – tailored to your needs. PRODUCTION CAPACITY Recipe, shape and size can be UP TO 15,000 units per hour adapted to customer needs Depending on product type and production line. 01...
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BREAD PRODUCTION CAPABILITIES High quality, great taste and wide variety – tailored to your needs. PRODUCTION CAPACITY Recipe, shape and size can be UP TO 15,000 units per hour adapted to customer needs Depending on product type and production line. 01 PRODUCT TYPES 02 DOUGH BASE & RECIPES 03 INGREDIENTS & FILLINGS FLOUR BASE SEEDS, GRAINS & FIBRE VARIOUS BREADS Wheat, rye, wheat-rye, Sunflower and pumpkin seeds, sesame, wholegrain, multi-grain, flax, poppy, chia, oats, sorghum, bran, • Ciabatta fibre and more. spelt or buckwheat flour. • Baguette • Focaccia VEGETABLES & MUSHROOMS • Sourdough Bread FERMENTATION & Carrot, beetroot, spinach, onion, garlic, • Traditional Bread paprika, tomato, zucchini, aubergine, corn, LEAVENING jalapeño, olives and mushrooms and more. Yeast, wheat or rye BUNS & ROLLS sourdough, combined CHEESE & DAIRY INGREDIENTS leavening, no added yeast. Fermented, hard and cream cheese; curd • French Rolls cheese, feta, curd and yoghurt. Short or long fermentation. •
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