Long fermentation

A unique
process

We have invested a great deal of time into developing a unique high capacity process, based on authentic, stress-free methods. Our biga and sourdough undergo a long fermentation process to create our trademark perfect airy structure and best taste.

Produced in a professional environment, enabling us to scale-up.

Traditionally
baked in our
stone oven

Stone oven

Inspired by traditional baking methods, our stone oven with “marble” stone oven floor creates the perfect flatbread: crunchy on the outside and soft in the inside.

Biga & Sourdough

Fermentation

Stress Free process

Stone oven baked

Automated Packaging

Biga

& Sourdough

BIGA system
  • Unique in the world
  • Temperature and humidity controlled
  • 162 bowls of 600 kg
Stretching
  • Food safety: eliminates risk of contamination during stretching
  • Automation enables high consistency and quality
  • Efficiency & operational excellence
  • High precision topping station
Packaging
  • IQF Freezing after stone oven in order to keep the structure/freshness of the product
  • Automated Bag in box packaging line
  • Flowpack station for CPG ambient/chilled
Our stress-free, long fermentation method for biga and sourdough recipes with high hydration:

1

Preparation of sourdough & BIGA

2

First rest (fermentation)

3

Preparation of ingredients

4

Kneading

5

Second rest

6

Stressfree forming

7

Third rest

8

Stretching

9

Portioning and decorating

10

Stone oven bake

Crispy outside and airy inside

Why biga & sourdough is better

time is
our best
ingredient

The long fermentation of the Biga and Sourdough in combination with high hydration gives our flatbread:

  • the best taste
  • the airy and soft structure inside
  • the crispy crust on the outside
  • lower gluten and therefore easy to digest
Time is and will always be our best ingredient