Dough mixing affects the product quality by homogenising and hydrating the ingredients. To ensure a high quality, we use cutting-edge mixing machines that guarantees consistency
KNEADING
We work our bread dough until it has elastic texture and then will form it into a smooth ball. Our bread kneaded either by hand or by state of the art machine depending on the dough and recipe giving the bread both texture and structure
SHAPING
Bread is formed into the required shape dependant on type. Some bread is best in a traditional loaf pan while others, like sourdough, are nice as a round loaf. Shaping is expertly done using our tried and tested techniques formed over many years
PROOFING
Proofing is the final rise of shaped bread dough before baking. Our dough proofers encourages fermentation of dough by yeast through warm temperatures and controlled humidity
BAKING
Baking in our commercial ovens is the final step of making our breads. The core temperature usually determines the loaf quality so our modern commercial ovens ensure a consistent crust with optimum thickness and characteristics