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Flexibility in breadmaking

To allow bakers to expand their assortment of fresh products, we research and develop new products for interrupted baking processes. Other products allow bakers to easily turn standard dough into a wide range of products.

Nowadays, end consumers expect more and more that bakers offer a wide and differentiating, freshly baked, product assortment everyday of the week. The challenge is to meet these growing demands when daily volumes of specialty bread are often too low to prepare a separate dough. Therefore Zeelandia developed several solutions to create the necessary flexibility in production.