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Production

 

 

High quality flour with constant properties:

The combination of high quality flours in a certain proportion by automatic and modern machineries which are continuously monitored in laboratory leads to have constant property flour.

 

 

 Hygienic and authorized additives:

Product formulation and additives are entirely combined accurately by only automatic machines.

 



Using water with specific quality and temperature:

The water, as one of the main essential raw materials, at specific temperature is combined with high quality flour at constant ratio by modern mixers to bring soft dough.

 

 


First level of fermentation:

After combining of flour, water and additives, dough takes rest for a particular time period in specific containers.

 

Laminating thin layers of dough and margarine:

Dough is laminated to various thin layers by modern machines. Then, first-grade margarine layers are placed between them to achieve homogeneous dough for production.

 


Dough forming:

Laminated dough are formed by special machineries into the products shape and placed in baking tray.

 

Final fermentation level:

The last level of fermentation starts when forming dough rest at fixed temperature and humidity in proofer machine. This method results in spongy and soft products.

 

 

Baking in modern ovens:

After final fermentation, rested dough is placed in a modern oven which has control system of temperature and humidity for indirect and homogenous baking. Products are baked with the temperature equal or below 250 centigrade degree to preserve all nutrients. Finally, cooked products rest in a cold room to lose the heat.

 

 

 

Long-lasting durability of products with the help of distinguished packaging:

Modern automatic packing machineries have the privilege of preserving products fresh and long lasting without using conservatives for nearly one month.

 

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