Pain Qnip - Brioche bread, prebaked, wins

Tradition and technology are closely linked at Carl Siegert. The raw materials, such as wheat and spelled, come 100% from Dutch cultivation. The grain is ground slowly and just before use to preserve the aroma. The doughs with self-made sourdough cultures rest for a long time so that the taste can develop. The direct heat when baking in rotating ovens or stone-bottomed ovens gives the pastry its characteristic aroma and crunchy crust. After baking, bread and rolls are frozen and packaged at -35 ° C. This guarantees absolute freshness right to the table, for breakfast, lunch, dinner and banquets. Simply bake bread and rolls in thawed quantities after thawing.