Ancient times, bread was made with flour scalded with boiling water in a wooden kneading trough and then covered with a cloth and left overnight for fermentation. When the mixture became sweet and porous, the remaining flour, cumin and salt were added. The dough was then kneaded by hand until it would not stick to the hands.
.jpg) In our company, bread is prepared in the mentioned traditional way; however, all processes are carried out using modern equipment. Flour, water, and cumin are automatically dispensed to the one-third of a ton capacity stainless steel fermentation machine. The dough is mixed and steam-heated. A complex fermentation process takes place in the heated mixture; the mass becomes viscous and sweetish. It is then poured into the one ton capacity device for natural fermentation and maturation; it also accumulates organic acids and natural flavours.
The sweet and sour mix is the basis for preparing the dough. Then comes the time to add the flour and other necessary raw ingredients and make the dough, which is later fermented, matured, divided into loaves, risen and finally baked.
The process - from preparing the scalding mix to the bread baking - takes about one day. The continuous control of raw ingredients, the production process, the finished product as well as the diligent work of our experienced staff and the use of traditional technology all ensures a high quality and healthy bread to the buyer.
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