Bread – The Goodness of the Earth

Bread has been a staple food ever since its secret was discovered thousands of years ago. Wheat and rye are basic ingredients of our bread. Grains contain important nutrients such as iron, vitamins and trace elements. Modern industrial bakeries process raw materials fast to retain nutrients.
The mid 19th century saw the transition from home baking to commercial bakeries. Today, modern technology supports bread bakers in their work. The cereal mix for the various types of bread is computer controlled and filled into the mixing bowls accurate to the gram. This process takes only a few seconds and the slightest deviation is immediately visible on the display.
The kneading process is also fine-tuned for each individual type of dough and permanently monitored to ensure consistent high quality.
Despite of all this high-tech, nature still defines the pace. The dough must be left to rest until the important flavours are released in the fermentation process. Then it is portioned, weighed and formed. Bread kneading machines create the typical bread shapes.
Finally the dough is ready for baking. Baking temperature, humidity and duration are important parameters that must be programmed depending on the type of bread. The master baker then adds the final touch by pricking the dough to create the typical patterns and to make the bread rise properly. The bread then moves automatically into the oven in exactly controlled numbers and weights. The baking process takes approximately 50 minutes at temperatures between 220 and 265 degrees.
However, some bread varieties are still produced exactly as in the old days. These breads have the personal touch of the bakers who produce them with their own hands. 
 
Several thousand rolls are consumed in Tyrol every day, it would be logistically impossible to produce all of them by hand.
50 employees work at MPREIS every night to bake our daily bread.