Best in bake off
Best in bake off
“In the old days, bread tasted so much better than it does today!” This is the foundation of Pandriks Bake Off. A unique process, in which dough rises approximately 24 hours. In which bread is stone-baked. In which only 100% natural ingredients are being used.
We let nature do her job. Our bread gets time and rest, even 30 hours instead of the regular 3 hours. In this way, we go backwards to the production process of the past, but use tomorrows techniques. It results in pure, highly digestible products, consisting of 100% natural ingredients. This enables us to guarantee the very best bread. Prepared with time and craftmanship, something you will surely taste!
Pandriks Bake-Off produces 100% natural artisan sourdough bread, prepared with time and love. The unique process, which takes approximately 30 hours, results in the best taste, an airy structure and better digestibility.
We believe in a world where food without artificial additives and flour treatments is available for anyone. Where people do not eat hastily processed products, but choose for fresh, pure products with an honest preparation.
With the sourdough bread of Pandriks in your range of products, you will again be able to compete with the bakery store. More satisfied customers choosing for pure, honest bread products.
The best artisan sourdough bread, with solely natural ingredients. Private label in your store at affordable prices.
In our bakery, we produce the very best, 100% natural, bake off bread products with an innovative and cost efficient production process.
To prepare tasty and fresh loaves of bread, three ingredients are needed: flour, water and salt. At Pandriks Bake Off we add two more ingredients: time and rest. Because well-prepared quality takes time; The process takes even 30 hours from beginning to end!
We learned the requirements of hand crafting authentic bread, and fully automatized all necessary steps. Our products meet the highest demands of food safety (IFS) and sustainability (Higher Level).
Due to a fully automatized production process, our machines will never be idle. This enables us to guarantee large scale production without the need of much manpower! And as importantly: low cost prices.
The preparation of sourdough bread starts with three simple ingredients: water, flour and yeast, from which we prepare the ‘starter’, the leaven. Leaven is made by the fermentation of water and flour under the influence of a warm environment. For optimal fermentation, time is the most important requirement. We take our time for that process, even 16 to 20 hours.
When the leaven is ready, the other 100% natural ingredients, like salt, are added. In the process, we only use pure natural additives, olives for instance, in our Pain d’Olive. After adding the extra ingredients, the dough is left to rest for another two hours.
When the dough is 22 hours en route it is ready for the production line. During the production process the dough is left to rise another three hours in our advanced aging cabinets. That generates an airy dough structure and unequalled sensational flavor.
When the dough has had enough time to develop, it is ready for bake off. All our breads are being baked in a large stone oven. The floor of the oven is made of natural stone, by which our breads obtain a nice, thin and crispy crust. The bread will not dry out and its freshness will be preserved for consumption!
After removing the bread from the oven, it gets 30 minutes to cool down, and immediately thereafter the bread is frozen. That stops the baking process and makes the breads ready for a frozen and fresh delivery to our domestic and external customers.
Straight from the freezer only a few minutes in a preheated oven are needed. That simple it is to provide the customers in your store with the best, freshly baked bread. The short process of baking off empowers you to present fresh breads in your shelves, at any moment of a day.
100% natural ingredients
From leaven to dough
To production line
Out of the oven
From customer to consumer