Page:     1 | 2

Wheat - rye bread

Manufactured using a biphasic method with natural fermentation. The traditional baking process means the bread keeps fresh longer, does not go stale and does not crumble. It is very popular among consumers.

 

Home-made bread

The manufacturing process is based on the traditional technology used by farm housewives. The leaven, naturally fermenting for 12 hours, provides this bread with a unique flavour.

 

Graham bread

Contains a high proportion of whole wheat with the addition of wheat bran. It is characterised by excellent flavour and nutritional values. It enhances appetite and regulates metabolism. Recommended for low-calorie diets.

 

Daily bread

Manufactured using a biphasic method with natural fermentation. The traditional baking process means the bread keeps fresh longer, does not go stale and does not crumble. It is very popular among consumers.

 

Whole-grain bread

Mixed bread. It contains a high proportion of whole wheat with the addition of wheat bran. It is characterised with excellent flavour and nutritional values. It enhances the appetite and regulates the metabolism. Recommended for low-calorie diets. "The taste of Polish countryside"

 

Slavic bread

Wheat bread. The traditional method, providing plenty of time for the dough to mature, means that the bread is characterised by a fluffy consistency, incredible freshness, a distinctive flavour and an attractive appearance. "Return to nature"

 

Wheat bread

Wheat bread with added poppy seeds. It is characterised by excellent flavour and nutritional values, and it provides the body with easily absorbed nutrients.

 

 

Multi-grain bread

Its main ingredients are broken wheat, linseed,soybeans and sunflower seeds. All these ingredients enrich the staple diet with essential nutritional vitamins and minerals.

 

Spelt bread

Mixed bread with added spelt flour and spelt grains, made with rye sourdough. It is characterised by unique flavour and health benefits. "Spelt is health"

 

 Next page...