• 1) Is it safe for infants up to one year old to eat bread?

    The pediatrician is the one you should always consult regarding your child’s diet. As for our point of view, we would recommend against it because it may be too soon.

  • 2) Does bread contain milk or milk products?

    The milk-containing breads are always clearly labeled. When a product states that “it may contain traces of milk”, it does not mean that the product does actually contain milk. It simply suggests that it is possible that it has been created alongside other products which do contain milk, or perhaps produced using the same machinery. This is to say that the note should be taken into consideration in cases of allergy· yet, in cases of fasting, one can enjoy the bread guilt-free.

  • 3) Do you use frozen dough or imported dough?

    Karamolegos Bakery S.A. has no reason to import dough. Its facilities have the capacity of a daily dough production of many tons.

  • 4) What is gluten?

    Gluten is a protein composite found in cereal grains· it determines their properties and their baking quality. Bran doesn’t contain gluten. Increasing the bran portion lowers the gluten content of the grains.  High quality bread means high gluten strength flour bread. Unfortunately, there are people with gluten intolerance (coeliac disease) that should be very careful about their diet. In such cases, when buying packaged foods one should look for listed ingredients or listed traces of ingredients that might contain gluten. The E.U., for health protection purposes and respecting the citizens’ right to information, has enacted legislation that dictates that gluten containing cereal grains must be clearly listed among the ingredients of the corresponding products.  
    Gluten is found in wheat, rye, barley and oats. There is no gluten in maize, rice or potatoes. Most common foods that may contain gluten are dough, bread, cakes, biscuits, pizza, sauce, and also certain  meat products like sausages, meat patties etc. Of course, there are gluten-free products that are specially made but, as always in such cases, the doctor’s opinion is the one that matters the most.

  • 5) What is the best way to store bakery products at home?

    Any relevant note on the package should be read carefully. Each food needs special storage and its maufacturer is always the one who knows best how it should be stored and preserved. Since the maufacturer has the knowledge and experience, he/she also has the obligation to provide proper instructions regarding food storage. Thus, each and every one of Karamolegos Bakery’s products bears its own specific storage instructions on the package.

  • 6) What is sodium diacetate?

    It is an acidity regulator that modifies the sour taste of the bread.

  • 7) Do you use materials that are not mentioned in the list of ingredients?

    Everything we use is mentioned on the package. Consumers have every right to know exactly what is in their food.

  • 8) Do you have salt-free bread?

    Salt is important in bread making because it has an effect on taste, dough structure and, in a way, on preservation since it inhibits bacterial growth. For all these reasons, we do not make salt-free bread.

  • 9) What is dextrose?

    Along with glucose, it is the most common monosaccharide in nature.  It is found in fruit and honey and it is about 30% less sweet than sugar.

  • 10) What is bread pasteurization?

    The pasteurization process is the application of increased -but not excessively high- temperatures on already sliced and packaged bread. The process ensures a limited extension of the shelf life period of the product which is a desirable effect given that the bread doesn’t contain any preservative additives.

  • 11) What are your sugar-free products?

    The sugar-free products are the following:  Karamolegos Multigrain with natural sourdough and Deka Wholegrain sliced bread.


  • 12) What exactly are trace ingredients?

    Legislation dictates that all twelve of the specified (potential) food allergens must be identified in the labeling if used regardless of quantity. This is because these allergens are responsible for approximately the 90% of allergic reactions. These include cereals containing gluten, fish, crustaceans, eggs, peanuts, soybeans, milk and dairy products that contain lactose, nuts with shells, celery, mustard, sesame seeds, sulphur dioxide and sulphites.
    It is possible that these do not occur as ingredients but as traces of ingredients, given that they may be used for the creation of other products in a shared machine.