Traditional bread is becoming more and more popular worldwide. Its handmade appearance and purity of taste turn traditional bread into a product with high added value. At the beginning of this century, a heated debate was raised by bakers and various suppliers about whether the production of traditional bread can be automated. Today the bakery industry worldwide has proven that the industrial production of high quality traditional bread can be achieved through specific production lines. In fact, total control of time and temperature and humidity levels results in indicative end product quality that can easily rival traditional manual technique. Traditional bread is usually baked in a stone hearth oven. In an industrial production line, this technique can be achieved with a ceiling oven or otherwise a box oven with specially shaped baking plates, which give a final result similar to baking on a stone hearth.
During all procedures, products can be transported via belts. For the production of "frozen dough" there is a conveyor belt from the final pusher to the freezer. The Kyriakopoulos company can, through the various machines and production lines, offer optimal flexibility in terms of preparation, the baking, cooling and freezing for the production of traditional bread.
