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PEMA quality means long freshness

PEMA has a special baking procedure achieving long freshness. The basis is on the one hand the natural sourdough. It gives PEMA bread its distinctive taste and excellent digestibility but also the feature to stay longer fresh. On the other hand it is the slow baking process.

PEMA is baking at low temperatures but twice as long as normal.

The bread stays mild and in balance. The following pasteurization as well as the airtight packaging with an inner and outer bag guarantees hygiene and long-lasting flavour. The valuable nutrition and the full taste of bread keep for a long time.

 

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PEMA is baking at low temperatures but twice as long as normal.