DOMI PAN BREAD CLOSE TO PERFECTION
We seek to meet expectations of modern consumers, therefore we offer bread DOMIPAN: WITH ATTRACTIVE APPEARANCE, OF EXCLUSIVE SHAPE, WITH EXCELLENT TASTE, FREE OF E NUMBERS – CLEAN LABEL, ENRICHED WITH INGREDIENTS OF HIGH NUTRITIOUS VALUE
/2
DOMI PAN BREAD CLOSE TO PERFECTION
DOMIPAN breads combine all the characteristics and baking technologies enabling production of bread that meets consumers' expectations: NATURAL RYE SOURDOUGH MATURED IN SPECIAL CONTAINERS AT A STABLE TEMPERATURE LONG FERMENTATION (UP TO 36 HOURS) SCALDING TECHNOLOGY SPECIAL MOISTURE DURING PROVING BAKING IN AN AIRTIGHT STONE OVEN CAREFULLY SELECTED INGREDIENTS WITH HIGH NUTRITION VALUE LOVE AND THE GENTLE TOUCH OF HANDS ...AND MUCH MORE TO ENSURE RELIABLE QUALITY OF BREAD
/3
DOMI PAN BREAD CLOSE TO PERFECTION
We present 3 new groups of bread produced in a new house of bread
/4
THIS MODERN BAKERY UNITES THE MOST ADVANCED MODERN TECHNOLOGIES THAT COMPLY WITH THE HIGHEST QUALITY STANDARDS AND LATEST INNOVATIONS UNDER ONE ROOF
/5
DOMI PAN BREAD CLOSE TO PERFECTION
All DOMIPAN breads: HAVE 100% NATURAL INGREDIENTS ARE FREE OF E NUMBERS – CLEAN LABEL ARE ENRICHED WITH NATURAL INGREDIENTS OF HIGH NUTRITION VALUE CONTAIN NATURAL RYE SOURDOUGH WHICH PROVIDES EXPRESSIVE AROMA AND TASTE ARE BAKED IN A STONE OVEN THAT GIVES A CRISPY CRUST, POROUS STRUCTURE AND ATTRACTIVE APPEARANCE CONTAIN STONE GROUND FLOUR WHICH RETAIN THE FIBRE AND MICRONUTRIENTS
/6
The best bread baking technologies united in one place allow the highest quality bread to be produced
NATURAL RYE SOURDOUGH SOURDOUGH IS A NATURAL LEAVENING AGENT WHICH ALSO PROVIDES MORE EXPRESSIVE TASTE AND AROMA
LONG FERMENTATION PROCESS (~36 HOURS) MAKES THE BREADCRUMB POROUS AND ELASTIC
NEW GENERATION PROVING TECHNOLOGY LONG PROVING ALLOWS BETTER USE OF NATURAL SOURDOUGH CHARACTERISTICS AND PROVIDES OPTIMAL BREAD VOLUME. MOISTURE AND RELATIVELY LOW TEMPERATURE MAKE THE PRODUCT'S FERMENTATION EVEN, ENSURING PRODUCT POROUSNESS AND THAT THE BREAD RETAINS A MORE EVEN STRUCTURE AND MOISTURE
HEAT OF A STONE OVEN THE REFINED CONSTRUCTION OF STONE OVEN FULLY SECURES AND CONTROLS THE BAKING PROCESS, AND MAINTAINS A STABLE TEMPERATURE. ONLY THE HEAT OF THE STONE OVEN CAN MAKE THE CRUST ESPECIALLY CRISPY, GIVING EXPRESSIVE CRACKS THAT MAKE THE BREAD LOOK EXCEPTIONAL AND UNIQUE
/7
/8
DOMI PAN BREAD CLOSE TO PERFECTION
DOMIPAN
TASTE OF PERFECTION 1. SIMPLE PERFECTION 2. ARTISAN PERFECTION 3. NUTRI PERFECTION
DOMI PAN BREAD CLOSE TO PERFECTION
/ 10
DOMI PAN BREAD CLOSE TO PERFECTION
1. SIMPLE PERFECTION STONE BAKED – WITH CRISPY CRUST AND POROUS CRUMB. EVEN SIMPLE BREAD CAN BE BETTER WITH MORE FLAVOUR, AROMA AND TEXTURE. EVEN SIMPLE BREAD WITH A LITTLE MORE LOVE, MORE TIME FOR FERMENTATION, PROVING AND ADDING THE BEST INGREDIENTS CAN BECOME EVEN TASTIER. SOURDOUGH TECHNOLOGY PROVIDES THE SIMPLE PERFECTION BREADS DOMIPAN WITH EXCELLENT TASTE AND AROMA: RYE SOURDOUGH, A NATURAL DOUGH LEAVENING AGENT, IMPROVES THE POROUSNESS OF THE BREADCRUMB, AND MAKES THE AROMA AND TASTE OF THE BREAD MORE EXPRESSIVE ALL SIMPLE PERFECTION BREADS ARE ENRICHED WITH WHEAT FIBRE WHICH HAS A POSITIVE INFLUENCE ON HUMAN BODY THE LATEST TECHNOLOGIES ALLOW US TO PRODUCE EYE-CATCHING BREADS OF EXCELLENT VOLUME AND CRISPY CRUST
/ 11
DOMI PAN BREAD CLOSE TO PERFECTION
GIVES TO BAGUETTE AN EXCLUSIVE CRISPY AND FINE CRUST CRACKS
Baguette DOMIPAN 270 g/ 134365
Demi Baguette DOMIPAN 140 g/ 138364
/ 12
THE TECHNOLOGIES OF THE NEW FACTORY GIVES TO BAGUETTE AN EXCLUSIVE CRISPY AND FINE CRUST CRACKS, EXCELLENT VOLUME, POROUS AND SOFT BREADCRUMB, GOLDEN-YELLOW COLOUR.
RYE SOURDOUGH FURTHER INTENSIFIES THE AROMATIC CHARACTERISTICS
long bread DOMIPAN 270 g/ 134366
RYE MALT GIVES A STRONGER TASTE, AROMA AND COLOUR TO THIS BREAD. RYE SOURDOUGH FURTHER INTENSIFIES THE AROMATIC CHARACTERISTICS. IN ADDITION, THE BREAD CONTAINS WHEAT FIBRE WE NEED TO DETOXIFY OUR BODIES. FIBRE IMPROVES DIGESTION. THE BREAD IS SOFT, POROUS AND MOIST INSIDE. THE CRUST IS CRISPY, AND THE SLIT ON TOP GIVES THE BREAD AN EXCEPTIONAL APPEARANCE.
/ 13
DOMI PAN BREAD CLOSE TO PERFECTION
NATURAL FERMENTATION GIVES TO BREAD EXPRESSIVE TASTE AROMA AND APPEARANCE
Italian bread DOMIPAN 500 g/ 134354 SB
/ 14
THIS BREAD HAS AN EYE-CATCHING APPEARANCE WITH ITS TOP SPRINKLED WITH FLOUR AND DECORATED WITH X-SHAPED SLITS. NATURAL FERMENTATION GIVES TO BREAD EXPRESSIVE TASTE, AROMA AND APPEARANCE, WHILE THE DOUGH BECOMES SOFT AND POROUS DURING THE PROVING PROCESS INVOLVING RYE SOURDOUGH. DUE TO THE ADVANCED TECHNOLOGIES AND BAKING IN A CLOSED STONE OVEN THIS ITALIAN BREAD HAS AN ESPECIALLY THIN CRUST AND FINE POROSITY, MOISTURE AND ELASTICITY OF BREADCRUMB.
THE TASTE CHARACTERISTICS ARE INTENSIFIED BY THE ROASTED SEEDS TOPPING THE BREAD
Bread with Seeds DOMIPAN 450 g/ 138367
MODERN EQUIPMENT AND NATURAL ADDITIVES ALLOW US TO CREATE RICH-TASTE BREAD. WE PRODUCE BREAD ENRICHED WITH ROASTED SUNFLOWER SEEDS WHICH ARE A SOURCE OF VEGETABLE OIL (CONTAINS HIGH LEVELS OF CALCIUM, MAGNESIUM, B VITAMINS AND FAT SOLUBLE VITAMINS A, E AND D, POLYUNSATURATED FATTY ACIDS USEFUL FOR THE SKIN AND HAIR). THE TASTE CHARACTERISTICS ARE INTENSIFIED BY THE ROASTED SEEDS TOPPING THE BREAD: FLAX SEEDS (CONTAINING HIGH LEVELS OF MICROELEMENTS, FIBRE, MANGANESE, VITAMIN B1 AND ESSENTIAL FATTY ACIDS OMEGA-3) AND SESAME SEEDS (RICH IN MAGNESIUM, COPPER, CALCIUM, CONTAIN VITAMINS B1, E). RYE SOURDOUGH AND RYE MALT STRENGTHEN THE AROMA, COLOUR AND TASTE.
/ 15
DOMI PAN BREAD CLOSE TO PERFECTION
/ 16
DOMI PAN BREAD CLOSE TO PERFECTION
2. ARTISAN PERFECTION ART IS THE UNIQUE SHAPES CREATED BY THE TOUCH OF OUR HANDS. BREAD WITH CHARACTER GIVES EXCEPTIONAL RELISH TO OUR EVERYDAY MEAL.
DOMIPAN BREAD-MAKING IS A LONG PROCESS COMBINING THE NEWEST TECHNOLOGIES WITH THE POSSIBILITY OF SHAPING BREADS WITH HANDS. THIS BREAD CONTAINS 100% NATURAL INGREDIENTS: EXCLUSIVE DURUM FLOUR FROM ITALY, GIVES THE BREAD ITS GOLDEN-YELLOW COLOUR AND A LIGHT SWEETY FLAVOUR TYPICAL TO DURUM FLOUR. DURUM WHEAT FLOUR IS RICH IN PROTEIN AND HAS LOWER LEVELS OF GLUTEN THE RYE SOURDOUGH TECHNOLOGY AND LONG RAISING PROCESS ALLOW TO PREPARE THE BREAD FOR BAKING, WHICH UNDER THE HEAT OF THE STONE OVEN WILL FORM DECORATIVE CRUST CRACKS LIKE AN EXCEPTIONAL PIECE OF ART
/ 17
DOMI PAN BREAD CLOSE TO PERFECTION
UNIQUE BREAD CREATED BY HANDS GETS NATURAL CRACKS DURING BAKING IN THE STONE OVEN
Durum bread DOMIPAN 350 g/ 138368
small Durum bread DOMIPAN 140 g/ 138369
/ 18
DURUM FLOUR FROM ITALY WHICH HAS A SPECIFIC LIGHTLY SWEET FLAVOUR GIVES A SPECIAL GOLDEN COLOUR AND EXCLUSIVE TASTE TO THESE BREADS. DURUM WHEAT FLOUR IS VALUABLE BECAUSE IT HAS HIGH LEVELS OF PROTEIN AND LOWER LEVELS OF GLUTEN. THE HEAT OF THE STONE OVEN MAKES THE STRUCTURE OF THE BREAD SPONGIER, PRESERVES THE SOFT BREADCRUMB GIVES A FINE CRISPY CRUST. UNIQUE BREAD CREATED BY HANDS GETS NATURAL CRACKS DURING BAKING IN THE STONE OVEN.
THE BAGUETTE IS ENRICHED WITH ROASTED SEEDS, WHICH INTENSIFY THE TASTE AND AROMA
DuRUM BAGuette with seeds THE PEAK ENDS OF THIS BAGUETTE ARE FORMED BY HAND. DOMIPAN 320 g/ 134370
DURUM WHEAT FLOUR GIVES TO THE BAGUETTE LIGHTLY SWEET FLAVOUR. THE BAGUETTE IS ENRICHED WITH ROASTED SEEDS, WHICH INTENSIFY THE TASTE AND AROMA: FLAX SEEDS SESAME, MILLET AND PUMPKIN SEEDS. PUMPKIN SEEDS ARE RICH IN POLYUNSATURATED FAT ACIDS (EVEN 45%), WHICH STIMULATE CELL RENEWAL.
/ 19
DOMI PAN BREAD CLOSE TO PERFECTION
BAKING MASTERS FOLD THE BREAD INTO THE SHAPE OF AN ENVELOPE WITH QUICK MOVEMENTS. SOME PROTRUDING KALAMATA OLIVES DECORATE THE TOP OF THE BREAD
bread with Kalamata olives DOMIPAN 350 g/ 138372
/ 20
GREEK KALAMATA OLIVES ARE THE JUICIEST DARK PULPY OLIVES. THEY GIVE THE BREAD AN EXCEPTIONAL TASTE. BAKING MASTERS FOLD THE BREAD INTO THE SHAPE OF AN ENVELOPE WITH QUICK MOVEMENTS. SOME PROTRUDING KALAMATA OLIVES DECORATE THE TOP OF THE BREAD. THIS BREAD IS ENRICHED WITH WHEAT BRAN, WHICH CONTAINS A HIGH CONCENTRATION OF MINERALS: MAGNESIUM, PHOSPHORUS, IRON, FOLIC ACID, AND VITAMINS B1, B2, B6. THIS IS BREAD WITH A FINE CRISPY CRUST, WHICH IS SOFT AND PARTICULARLY POROUS AND MOISTY INSIDE.
THE BREAD IS ENRICHED WITH SWEET APRICOTS AND PUMPKIN SEEDS
Apricots and Pumpkin Seeds Bread DOMIPAN 420 g/ 138371
THE DOUGH IS MADE WITH DURUM WHEAT FLOUR, WHICH GIVES A SPECIAL GOLDEN COLOUR. DURUM WHEAT FLOUR IS VALUABLE BECAUSE IT HAS HIGH LEVELS OF PROTEIN. THE BREAD IS ENRICHED WITH SWEET APRICOTS AND PUMPKIN SEEDS. PUMPKIN SEEDS ARE CHARACTERISED BY HIGH LEVELS OF ZINC AND CONTAIN EVEN 45% OF POLYUNSATURATED FAT ACIDS, VITAMINS C, E, A AND B2. THE APRICOTS GIVE THE BREAD AN EXPRESSIVE TASTE AND NATURAL SWEETNESS.
/ 21
DOMI PAN BREAD CLOSE TO PERFECTION
/ 22
DOMI PAN BREAD CLOSE TO PERFECTION
3. NUTRI PERFECTION
The popularity of healthy food has led us to develop the NUTRI PERFECTION line of products
WE ARE CONSTANTLY LOOKING FOR INNOVATIONS SEEKING TO CREAT PRODUCTS, WHICH ARE NUTRITIOUS AND MORE BENEFICIAL TO HEALTH. NUTRI PERFECTION BREADS ARE ENRICHED WITH NUTRITIOUS SEEDS, BRAN, SPROUTED RYE, SPELT THESE BREAD ARE MADE USING A SPECIAL SALT WITH LESS SODIUM, ENRICHED WITH MINERALS: PHOSPHORUS, CALCIUM AND MAGNESIUM
/ 23
DOMI PAN BREAD CLOSE TO PERFECTION
THIS BREAD OF ARCHAIC SHAPE WITH A LATERAL CUT IS RICH IN WHEAT FIBRE, ENRICHED WITH SOAKED SPELT GRAINS AND SPROUTED RYE
Spelt Bread with Sprouted Rye DOMIPAN 450 g/ 134373
/ 24
SPELT IS ONE OF THE OLDEST CEREALS IN THE WORLD. THE FLOUR OF THESE WHEAT HAS AN ORIGINAL LIGHT TASTE OF NUTS, AND THE GLUTEN OF SPELT FLOUR IS LESS ALLERGENIC THAN OF NORMAL WHEAT. THIS BREAD OF ARCHAIC SHAPE WITH A LATERAL CUT IS RICH IN WHEAT FIBRE, ENRICHED WITH SOAKED SPELT GRAINS (WITH HIGH LEVELS OF MAGNESIUM, CALCIUM, IRON, ZINC, MANGANESE AND VITAMIN B) AND SPROUTED RYE (A SOURCE OF VITAMINS E AND B, ZINC, MANGANESE). THE INGREDIENTS INCLUDE STONE GROUND RYE FLOUR FROM FRANCE WHICH ARE RICH IN THE FIBRE IMPORTANT FOR OUR BODIES. THE BREAD IS MADE USING A SPECIAL SALT THAT CONTAINS LOWER LEVELS OF SODIUM, AND IS ENRICHED WITH MINERALS: PHOSPHORUS, CALCIUM AND MAGNESIUM. THIS BREAD MEETS THE REQUIREMENTS OF THE "GREEN KEYHOLE" STANDARD.
THE DROPS OF BEETROOT COLOUR EVENLY DISTRIBUTED IN THE POROUS CRUMB SURPRISE WHEN YOU CUT HANDMADE BRAID-SHAPED BREAD
Spelt Bread with Beetroots DOMIPAN 400 g/ 138374
Small Spelt Bread with Beetroots DOMIPAN 130 g/ 138375
BEETROOTS ARE VALUABLE VEGETABLE, WHICH CONTAINS A CONSIDERABLE AMOUNT OF B VITAMINS, POTASSIUM, IODINE. THE ORIGINAL NUT FLAVOUR OF SPELT FLOUR IS COMBINED WITH SWEETISH TASTE OF BEETROOTS. THE DROPS OF BEETROOT COLOUR EVENLY DISTRIBUTED IN THE POROUS CRUMB SURPRISE WHEN YOU CUT HANDMADE BRAID-SHAPED BREAD. SMALL SPELT BREAD WITH BEETROOTS IS TOPPED WITH SUNFLOWER SEEDS WHICH ARE A SOURCE OF VEGETABLE OIL (WITH HIGH LEVELS OF CALCIUM, MAGNESIUM, B VITAMINS AND FAT SOLUBLE VITAMINS A, E AND D, POLYUNSATURATED FATTY ACIDS USEFUL FOR THE SKIN AND HAIR).
/ 25
DOMI PAN BREAD CLOSE TO PERFECTION
THE MAIN EXCLUSIVITY OF THE BREAD IS CHIA SEEDS, WHICH ARE PARTICULARLY NUTRITIOUS SEEDS
Chia Bread with Pumpkin Seeds DOMIPAN 380 g/ 134376
Small Chia Bread with Pumpkin Seeds DOMIPAN 130 g/ 138377
/ 26
THE DECORATIVE HANDMADE PLAITED BREAD, WHICH IS EXCEPTIONALLY GOLDEN IN COLOUR, IS MADE WITH 100% NATURAL INGREDIENTS. THE MAIN EXCLUSIVITY OF THE BREAD IS CHIA SEEDS, WHICH ARE PARTICULARLY NUTRITIOUS SEEDS AND CONTAIN LOT OF OMEGA-3, CALCIUM, IRON, CALCIUM, MAGNESIUM, PHOSPHORUS, SELENIUM, FIBRE, ANTIOXIDANTS. THE CHIA BREAD AND SMALL BREAD ARE ENRICHED WITH PUMPKIN SEEDS WHICH CONTAIN VITAMINS C, E, B, A AND B2. SUNFLOWER AND FLAX SEEDS GIVE A STRONG TASTE TO THESE BREADS. THEY ARE SEASONED WITH AROMATIC CURCUMA SPICE TO GIVE AN IMPRESSIVE YELLOW COLOUR.
We work for you by improving our technologies and training our employees in order to provide top-value products that match the LATEST consumption TENDENCIES
/ 27
DOMI PAN BREAD CLOSE TO PERFECTION
1. SIMPLE PERFECTION
2. ARTISAN PERFECTION
3. NUTRI PERFECTION
/ 28
Product code
Pre baked Baked Defrosting time product product Pieces Storage conditions/ at room weight, g weight, g per box shelf life temperature, min.
Baking time, min./ 200 oC temp. Shelf life after baking, + 5 s. steaming time in baking start hours
134365
270
250
18
-18 oC / 12 months Bake from frozen
7-9
24
DEMI BAGUETTE DOMIPAN 138364
140
120
24
-18 oC / 12 months Bake from frozen
7-9
16
LONG BREAD DOMIPAN
134366
270
250
20
-18 oC / 12 months Bake from frozen
7-9
24
ITALIAN BREAD
134354 SB 500
450
16
-18 oC / 12 months 60
10-12
24
BREAD WITH SEEDS DOMIPAN
138367
450
430
10
-18 oC / 12 months 60
10-12
24
DURUM BREAD DOMIPAN 138368
350
330
12
-18 oC / 12 months 60
10-12
24
SMALL DURUM BREAD DOMIPAN
138369
140
125
28
-18 oC / 12 months Bake from frozen
7-9
16
DURUM BAGUETTE WITH SEEDS DOMIPAN
134370
320
300
26
-18 oC / 12 months Bake from frozen
7-9
24
BREAD WITH OLIVES KALAMATA DOMIPAN
138372
350
330
12
-18 oC / 12 months 60
10-12
24
APRICOTS AND PUMPKIN SEEDS BREAD DOMIPAN
138371
420
400
12
-18 oC / 12 months 90
10-12
24
SPELT BREAD WITH SPROUTED RYE DOMIPAN
134373
450
430
15
-18 oC / 12 months 90
10-12
24
SPELT BREAD WITH BEETROOTS DOMIPAN
138374
400
380
12
-18 oC / 12 months 60
10-12
24
SMALL SPELT BREAD WITH 138375 130 BEETROOTS DOMIPAN
115
40
-18 oC / 12 months Bake from frozen
7-9
16
CHIA BREAD WITH 134376 380 PUMPKIN SEEDS DOMIPAN
360
14
-18 oC / 12 months 60
10-12
24
SMALL CHIA BREAD WITH 138377 130 PUMPKIN SEEDS DOMIPAN
115
35
-18 oC / 12 months Bake from frozen
7-9
16
BAGUETTE DOMIPAN