As IGM we produce 4 different categories of products for bakery solutions.
The first category is plain flour category for different baking purposes for white bread production, hamburger buns under PANELLA brand name. Beside this we produce different types of flour for different types of white bread. AHİBEYİ for stone owens, AKMOLA for pita bread and AYVANSARAY for all purpose confectionery productions. We also produce different types of grain flour like corn flour, rye flour, oat flour, barley flour and wholemeal flour for bakeries with their natural taste and form.
The second category is the bread mixes category. We have three different groups of bread mixes. Initially we have launched seven different bread mixes to the market as follows; rye bread mix, seven grain bread mix, traditional bread mix, bran bread mix, dark bread mix, wheat germ bread mix, wholemeal bread mix.
After the success of our bread mixes we have launched a new serie of tastes from different part of the world under PANELLA SELECTIVE brand name. Intense rye bread mix with a very intense taste of rye free from wheat flour. Traditional rye sourdough bread mix or traditional North european bread mixes and many different tastes.
We have prepared some convinient user friend concentrate bread mixes as PANELLA PRATIMIX which is very easy to use. PRATIMIX is a practical application of process by adding the PRATIMIX concentrate mix directly to your remaining daily white bread dough. You mix it for 3 more minutes and your rye bread is ready, 3 more minutes for another part of the white dough than your 7 grain mix is ready out from your white dough and so on…
By asking questions to our bakers and observing them in their bakeries we have stated that they do not have so much time to prepare dough for new types of bread. We have studied on this problem and we have developed PREDO-Predough for the bakeries those do not have the time to make new batches of dough for new types. PREDO is a predough ready to use. You just add PREDO KARTOFF to your White dough and mix it 3 minutes and your special sour patatoe bread dough is ready. just add PREDO RUSTIC to your White dough and mix it 3 minutes and get traditional bagett, ciabatta or Traditional Sour Blacksea bread out of it.
We remain for solutions.