secrets to make a great bread
To make a good bread, we need good ingredients...
Choosing ingredients is a very fundamental basis in our job : as we know that a good bread needs good raw materials we have a constant attention to quality and tracking of each raw material as each product. Everybody know that, that is our reputation.
Flour
By choosing an authentic line, we have been able to use a type 65 flour with a sustainable approach to wheat farming while selecting rigorously varieties.
Leaven
To manufacture our bread, we add leaven to our usual ingredients. Our leaven will develop this unique taste and offer its nobility to our bread. Our Research and Development Department has introduced regular checks to make sure that the quality of the leaven is maintained day after day.
... and a very good savoir-faire !
Kneading
We have chosen diving arm kneading, thus reproducing the manual kneading process traditionaly used by bakers, in order to brush slightly the dough, as if it were a caress. After, time, many time, until 5 hours are required to develop maximal natural bread flavours.
Passing through the line
The well fermented dough then passes through a “stress-free” line to keep its honeycombed quality. Stringent checks are performed to guarantee the quality of products as regards weight and size.
Our new Premium line proves such competences!
Proving
We have a preparation stage that can take up to 2 hours. Humidity and temperature of dough pieces are thus perfectly controlled, while allowing the flavours to develop.
Baking
Our “natural granite stone” oven will create a unique product, with a thin, crispy crust and a light, honeycombed inside.
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Contact us
Maison Menissez SASParc d'Activités de Gréveaux Les Guides N°3
BP 21038 Feignies
59606 Maubeuge Cedex
France
Tel. : +33 3 27 53 18 60
Fax. : +33 3 27 53 23 78