Bread LACI has been baked according to old traditions: from qualitative ryeflour with natural yeast'

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Bread LACI has been baked according to old
traditions from qualitative rye-flour with
natural yeast. Dough is raised in timber kneading
dough every little loaf is made by hand of a
master and is baked in the hearth, heated with
firewood. Such baking process provides bread
LACI its particular flavour, odour and the
highest nutritive value. Long lasting process of
raising dough that depends on the type of bread
continues up to 36 hours, developing vitamins of
E and B groups, organic acids that strengthen
human immune system hard cellular tissues are
getting available in human body and are taking
part in setting in order the digestive tract
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When the dough is ready, the baker makes every
little loaf by hand
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Dough should not be kneaded and squeezed in order
to preserve its carbon dioxide, which is in it,
appearing in fermentation process that, in its
turn, provides needed amount, aroma and taste for
the bread when it is being baked
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The form of every little loaf has been made by
hand
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Bread according to old traditions has been baked
in the oven, heated with firewood. The oven
before baking the bread has been heated up with
firewood, then coal and ash have been raked out,
the oven has been swept in order to bake bread in
the hot hearth. The proper temperature for bread
baking has been tested on the hot hearth by
strewing flour on it
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The baker puts a shaped loaf of bread into the
oven with the help of a bread-shovel
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Ready bread has been cut and prewrapped to find
the way to its consumers