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40 years we enable the baker to find his own way
and get alone with our MATERIALS where he wants
satisfing his customers.

The commercial third-generation family business ISAIADIS BAKERY MATERIALS in fourty years continuous course presented at the bread industry:

  • 1974 - began distributing fat varieties improvement form
  • 1975 - pioneered in the production trials experienced by Europeans bakers in Greek bakeries
  • 1977 - began to import new enhancers powder
  • 1980 - promoted the French instant dry yeast
  • 1985 - first presented the German mixtures with cereal grains
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  Quality

Our materials have the best position in the latest scientific and technological developments in the bakery industry,
certified in accordance with international rules of Quality assurance
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Recipies...
Knead all the ingredients together for (20-30 minutes) depending on the QUANTITY AND SIZE OF TANK.

The FINAL FORM DOUGH It should have a smooth surface (KORDARISMENI) with temperature about (30 - 34 points) .

Bake at

a) REVOLVING OVEN with temp. 160 celsius ( for 35 - 45 min for 500gr. ) or (50 - 65 min for 750gr-1000gr. )

b) TAMPANOTO OVEN with temperature. Lower in (55 degrees) FROMBAKING BREAD Temp. FOR (40 - 50 minutes). . .