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Production process

Dough is key

Best of nature 

Rich in fibre, natural and unique. These are the defining traits of our dough, central to our production. As such, we use the best that nature has to offer. Think several types of grains, like wheat and corn and nutritious seeds and kernels like sunflower seeds, linseed and sesame seeds. 
But how do we prepare the dough? And how do we produce our crackers, rusks and sweat biscuits? Discover more below.

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crispy crackers with topping

Crackers

  1. The dough makers manually prepare the dough in a dough tray.
  2. Our operators roll the dough to the size and thickness of the crackers. 
  3. Then the crackers are sprinkled with a topping. Such as cheese, pumpkin or sunflower seeds, linseed or spices and herbs.
  4. The dough is given time to rise. 
  5. After it’s left to rest, the crackers are baked in our oven until they’re deliciously crunchy.
manual dough composition

RUSKS

  1. The dough makers manually prepare the proper dough mixture according to every unique recipe.
  2. The dough is not rolled when making rusks. Instead, our operators create a prepped ball of dough with seeds and kernels.
  3. These balls of dough then rise into a crumpet.
  4. All balls of dough are then put into the oven. There, all rusks are baked until they’re a soft, round roll in the shape of a large disk.
  5. Afterwards these rolls are sliced precisely down the middle and are baked for a second time in the kiln.
own designed mixing machine

SweEt BISCUITS

  1. We mix the yeast dough for biscuits in a mixing machine we’ve developed in-house until it’s a solid dough.
  2. After the dough comes out of this special machine, it’s brought to our ‘secret machine’ to be turned into a cracknel. This ‘secret machine’ is also a machine we have developed ourselves. Using some added parts, this same machine can also be used to produce caramel and cinnamon biscuits.
  3. We then sprinkle the biscuits with caramel or cinnamon and use a coarse granulated sugar for the cracknels . 
  4.  We allow the biscuits to rise before putting them in the oven.
  5. In the oven, part of the sugar crystallises. This gives the cracknels and biscuits their delicious flavour.

We are happy to help you

Contact

+31 (0)79 593 13 26
info@bergbanket.nl

Location

Industriestraat 5
2751 GT Moerkapelle
The Netherlands

Contact

+31 (0)79 593 13 26
info@bergbanket.nl

Location

Industriestraat 5
2751 GT Moerkapelle

Products

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