The new dough production technology created by the company, Avtom-2, is based on the mechanical loosening of dough, and facilitates the baking of whole wheat bread without yeast and additives. Traditionally, the mass production of bread, apart from flour and water, involves the use of antioxidants, preservatives and other chemical compounds. With this new technology the time needed for bread production can be reduced by 120-fold. To achieve this result, the Russian inventors added a dough mixer to the usual production process.
“This is a much-needed technology for the mass production of healthy natural breads,” said Ekaterina Kozyr, an expert on patents and copyrights in Russia. “The inventors are genuine pioneers in their field, and the company has patented this unique technology not only in Russia, but also in the European Union, in China, Canada, and the USA.”