for production of bread is
really wide. Starting
from ingredients for everyday
white bread, then
bread with high water content, rye, whole-grain, functional, to bread without flour. Each of them is characterized by a characteristic smell,
taste, crunchy crust and of course with a part of the tradition of the region where it
originally originated as a type: domestic, Mediterranean, Italian, baguette, etc.,
all designed to meet the different tastes and requirements of customers.