Flour, water and natural sourdough, produced by us. These are the main raw ingredients The Companyused in our bread. Each recipe is created around these, and this is how the great selection we offer in bread is created. Wheat, whole grain, multigrain bread, as well as bread with Zea flour, cereals and fine grains, are made for every need, taste and special dietary needs. 

Our raw ingredients are selected and checked daily by our specialized team based on the strictest quality standards. This is non-negotiable. For every slice of bread that reaches your table. 

An ingredient we produce every day is our own natural sourdough. This is the basis for every bread. To this day it remains the best practice - compared to yeast or sourdough powder - both for its taste, its nutritional superiority and the shelf life it provides to the bread. 

Sourdough requires two things… skill and patience. A mixture of flour, water and culture (probiotics) produces the sourdough. Our sourdough goes through two curing periods, for a total of 56 hours, and after resting, it is incorporated into our recipes. It is our sourdough that sets us apart and gives our bread its unique character in taste, aroma and texture. 

The ingredients are prepared and weighed and are put into automatic fermentation machines, where they are mixed. This is where fermentation takes place. During fermentation, the yeasts break down the starch, releasing carbon dioxide and helping the bread to rise. 

This is followed by a curing chamber, the stove. At a temperature of 36-38oC the dough rests for precisely 1 hour. However, our team remains vigilant. If left for less time, it becomes bland and difficult to digest; if left longer, it becomes too puffy and sour. This is when the sourdough is activated and gives the bread its characteristic fluffy shape and special flavor. 

Before baking begins, we place the dough in baking molds. When we produce sliced bread, the dough is covered and begins to take on a square shape. When we produce free-form bread, it is allowed to take its own shape. Our irregular shaped dough now takes on the characteristic shape we want, depending on the category and type of dough. 

With the correct shape now, in its mold, each piece of dough is taken to a large oven. One after the other. There, it begins to be rotated around the perimeter of the oven to brown and cook for approximately half an hour. As the minutes pass, the shape of the dough changes, the small piece of dough becomes fluffy and puffy and turn into bread.

The oven is opened, the lids and molds are removed. Our bread has just come out of the oven, aromatic and moist!

The bread is still very hot. Its temperature has to drop to 32-33oC. In a fully controlled environment, where the air is continuously filtered, the bread is left to rotate for about 2 hours until it cools down. Only then is it ready to be sliced and packaged. 

At Karamolegos, each variety of bread has its own character and the different forms of packaging brings this out. Different packaging for different types of bread, elegantly designed and full of color, to wrap our ready-to-eat breads. With double packaging for twice as much protection, our bread is placed in special crates and is taken to be pasteurized. 

Pasteurization, in other words gentle repeated baking to eliminate pathogens from a product, was invented by the French chemist Louis Pasteur, from whom it takes its name. But in our country, in Santorini and other islands, bread was baked twice so that the sailors could have bread for many days. Our forefathers had the knowledge. And we have the means to implement it using the most modern and effective methods. 

So the bread, now packaged, is again placed in special ovens, where it is heated to a lower temperature for approximately one hour. This is where pasteurization takes place, which gives the bread a longer shelf life, without the use of preservatives and without sacrificing its taste, texture or aroma.

The bread is ready to pass the final inspection. Thus far, no human hand has touched it, but some person or group of persons has been monitoring it at every stage of production to ensure its quality. Every stage of production is subject to strict controls. 

At the fully equipped production plant, raw ingredients and packaging materials are subjected to continuous strength tests and tests to ensure compliance with the necessary specifications, as well as daily checks at all stages of the production process where the consistent high quality of the bread produced is certified. Every time, for every single product, this is non-negotiable. 

The bread is loaded onto our trucks daily and distributed to each and every corner of Greece by our own distribution network. Every morning, our drivers make sure to deliver the fresh bread to large supermarkets and small neighborhood shops alike. 

That is why you will see our fleet of trucks on the road across Greece, travelling both short and long distances every day. Because this is yet another way of building a closer relationship with you, so that you can enjoy our bread every day, always made with love!!