Fresh Baked Bread

Quality And Tradition

Our products are highly Nutritional with the lowest number of calories per bun/roll.

Mixing

The ingredients are mixed until the dough becomes stretchy. All ingredients are fully mixed in the development of the Gluten.

Fermentation

In our traditional method all of our dough’s are fermented (Put to bed). The longer the fermentation the fuller flavor and longer shelf live the product will have.

Scaling, Dividing & Rounding

The dough is cut in different weight, molded and shaped according to product.

Proofing

Product is now placed in a proofing box with temperature range from 100-110 F degree and humidity in the 70 to 80%. This will promote dough flow, and product formation.

Baking

Once the product is full formatted it is baked at 400-425 F degree. Product is baked until golden brown.

Cooling & Packing

Once the product is baked it cools for at least 20-30 minutes and it is packed instantly to preserve its freshness and taste. Our products are coded and display the required ingredients and nutritional information.

Ingredients ready to be blended

©2010 Vitale Brothers Bakery

Mixing of Ingredients

©2010 Vitale Brothers Bakery

Finishing Mixing our Dough

©2010 Vitale Brothers Bakery

Fermenting the Dough

©2010 Vitale Brothers Bakery

Dough being Divided in Perfect Dough Balls

©2010 Vitale Brothers Bakery

Multi Grain Bread Ready to Bake

©2010 Vitale Brothers Bakery

Ciabatta Squares Ready to Bake

©2010 Vitale Brothers Bakery

Cooling the Baked Ciabatta Square

©2010 Vitale Brothers Bakery

Cooling the Multi Grain Bread

©2010 Vitale Brothers Bakery

Packaged and Ready for Sale

©2010 Vitale Brothers Bakery