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Extruded flat bread is an easily digestible alternative to traditionally baked bread. Flat strands are extruded from wheat, barley, rye, spelt or other types of grain and conditioned in a special belt oven and cooling tunnel to a certain degree of moisture and then cut to length.

The use of wholemeal flour offers a variety of recipes with different taste and texture variants. Flat breads are eaten with sweet spreads, cream cheese or other savory toppings.

Basic equipment

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