Bread and bakery products
In the baker sector there are two determining aspects to achieve an excellent quality of product (bread, pastries, cookies, cakes, etc.). One is the sourdough used and the second the water. Water as an ingredient is crucial in the fermentation of flour and cooking. The water transformed into steam that is contributed during the process depends on texture, color, brightness and flavor. The GICONMES teams are decisive in the high quality of product obtained by our customers.
