When we think of bread-making🥖, wheat naturally comes to mind as the most common ingredient - and for good reason! Globally🌍, around 70-80% of the grain used for bread is wheat, while the remaining portion includes other grains like rye, corn, oats, barley, and spelt. Locally, in our region and in Germany, rye is widely used alongside wheat, and there are many regional variations worldwide. Nevertheless, wheat remains unchallenged in its leading position. 🥇
Ambropek
Baked Goods Manufacturing
Dunajská Streda, Trnava Region 144 followers
Bakery products made from quality ingredients, with real sourdough, without additives and preservatives
About us
We created Ambropek bakery in Dunajská Streda (Slovakia) in 2015. Our goal is to bring back the taste and smell of real sourdough bread to customers' tables. In our modern bakery - which is unique on a Central European level - we work based on traditional values , with modern technology. The bakery products are made with real, long aged sourdough based on traditional and newly developed recipes. Our products contain no preservatives or additives, and we only use high quality Slovak and Hungarian flour. One of the special features of Ambropek breads is that the products "have time" to be prepared, we do not rush the process, as many other industrial level bakeries do. Thanks to this, the breads remain fragrant, crispy and tasty for several days. These make the Ambropek products perfect for enjoying at home or to be sold by one of our many business partners.
- Website
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https://www.ambropek.sk/en/
External link for Ambropek
- Industry
- Baked Goods Manufacturing
- Company size
- 51-200 employees
- Headquarters
- Dunajská Streda, Trnava Region
- Type
- Privately Held
- Founded
- 2015
- Specialties
- Bakery Products, Sourdough, Bread, Modern Bakery, and Traditional Values
Locations
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Primary
Dunajská Streda, Trnava Region 929 01, SK
Employees at Ambropek
Updates
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Why did we decide to use sourdough in our baking process?🤔 One of the reasons is that bread made with real sourdough generally stays fresh longer🕰 than commercially leavened bread, due to the natural fermentation process. On average, a properly made sourdough loaf can stay fresh for 4 to 5 days at room temperature, compared to the typical 2-3 days for bread made with commercial yeast. Oh yes, and it is much healthier too!😋
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We have more than 50 types of bakery products in our portfolio and preparing all these is no small logistics challenge.🚚 As our chief technologist, Alexander Jaško👱♂️ revealed to us, currently we have more than 30 suppliers in the region, mostly from Slovakia and some from Hungary. We always try to find partners as close to us as possible to support local companies who produce only the best ingredients. 🧡
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Your children probably also like to take a tasty sandwich to school 🥪🎒, as it is practical, nutritious and endlessly variable. However☝, it is worth paying attention to use the right bakery product for the sandwich, preferably one with real sourdough. So the meal will not only be tasty, but also healthier. 😋
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"Oh, just one more thing" - as Inspector Columbo 🤔❔ used to say. We reached out to our chief technologist with a new question: we wanted to know that how much of our special sourdough is stored and ready to use at our factory at any given time. 👱♂️ - "Our total sourdough storage capacity is approximately 5 tons. Of course, this does not mean that we always have this much fully mature sourdough at our disposal. We use three containers, one contains the finished sourdough, the second contains the almost fully matured batch that we will use soon, and the third contains the new sourdough that will slowly mature. If the currently used container runs out, we mix the next dose, thus ensuring that the necessary amount is always available."