TRADITIONAL DIVERSITY IN FLATBREADS
For thousands of years, people have been making flatbreads. Traditionally prepared by hand by artisan bakers, these products now appear in an even broader range of modern production lines with different dough structures, fillings and baking methods. The flexible nature of flatbreads allows them to meet diverse market expectations and dietary preferences.
Modern processing and packaging technologies enable us to produce flatbreads at industrial scale. Versatile, flexible configurations suit different flatbread types—from 0.6 mm thin for lavash to thicknesses of 20 mm. Products such as pide, lavash, barbari, sangak, naan, tortilla, roti, chapati, focaccia, bagel, thin sandwich bread, wraps and pizza bases can be stretched or pressed to the desired shape, size and texture. Gluten-free flatbreads can be considered within the same production approach.
Your Flatbread Selection
With carefully selected raw materials and balanced recipes, we help every flatbread meet the highest quality standards. This overview summarizes the variety we offer—and what we can create together goes beyond it.
PRODUCTION EFFICIENCY AND FUNCTIONALITY: LONG SHELF LIFE & GLUTEN-FREE
Whether you need fermented or unfermented frozen, bake-off, long-shelf-life or gluten-free solutions, we have the technical expertise to tailor the ideal solution to each process.
Would you like to learn more about our special product options? Contact us and your local sales representative will provide further information.