MIXING SOLUTIONS

for bread, pastries, cakes and snacking industries

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Gas is used to heat up the ovens before production starts, but baking takes place exclusively using Polish oak and beechwood. The baking surface in the oven consists of volcanic rock, which withstands even the temperature of nearly 400°C needed for pizzas. The selected wheat and rye flours originate from Poland, and the cousins check the entire supply chain back to the farmer to ensure compliance with their quality standards. They have the raw materials for durum wheat bread with its artisan gold-yellow crust delivered to them from Sicily. The doughs are baked using various sponge doughs and sourdoughs, and have often undergone 24 hours of fermentation time before being made up. This also allows 1.1 kg of water to 1 kg of flour to be achieved.

The heaviest bread in the range is a one kg loaf made from rye and wheat baked with poolish and sourdough, and usually cut into pieces on shop counters and sold by weight. The remaining hearth-baked breads vary between loaf weights of 300 and 500 g. The five types of small panned bread, each weighing 450 grams, are aimed at single households and caterers. Slices cut from these have an edge length of approx. 8 cm. It’s a full range of very varied breads, all based on traditional Polish recipes: plain rye bread baked entirely without yeast, rye bread with buttermilk, potato-onion bread, sunflower seed bread, and a small, sweet milk roll for Sundays – a perfect breakfast buffet assortment.

Word of the insider’s tip from Kolonia Kepaczka has not only spread in their own country, it has also already been talked about in the Czech Republic, Germany, Slovakia and Hungary, but the Nowakowski family would not be doing justice to their own tradition if they didn’t think beyond it as well.

BRC (British Retail Consortium) and IFS (International Featured Standards; Food) certificates are available. +++

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