Bread factory

In the production of bakery and confectionery products we stick to traditional recipes and use only natural raw materials - fermented yeast, yeast, whole milk powder, whey powder as well as homemade fruit, berry, and poppy fillings.

History of Roma Commercial Manufacturing Company Bread Factory begins in 1995 with the opening of a Turkish loaves minibakery. In 1996 it added buns, pastries and cakes to its product mix.

Bread Factory`s production facilities were first put into operation in 2001. Its tunnel-type and box ovens allowed us to bake up to 25 tons of wheat and rye bread per day.

In 2002, a FTL pan bread and scalded rye product varieties production line was put into operation.

The enterprise prides itself on having a new modern automated workshop for the production of bread and flour products that was put into operation in 2004. It is equipped with ovens from a leading German company Werner & Pleidere and Winkler Deboern with production capacity of 20 tons per day each; it also hosts a fermenting unit that uses rye sourdough from pure cultures of lactic acid bacteria in production process.

Since 2010, we have introduced new improved recipes of bread and flour products and pastry with whole milk and whey.

In 2012 we carried out a full-scale modernization of the graded bread production lines. We installed modern two-speed mixers made in Germany and 2 coolers for bread cooling with production capacity from 2.5 to 3 tons per hour and a half.

In 2013, we gave an upgrade to loaves production line.

From 2012 till 2014 we installed and put into operation Canol and Konig automated buns and puff pastry production lines.

In 2013, we installed a Roll-line automated thin lavash production line with production capacity of 3.5 tons per day.

In 2014 we opened a natural fruit, berry, and poppy fillings workshop.