Who is making the bread?

The soul of the bread is the people who make it 

Who is making the bread?
Emilia and Roumen

Emilia and Roumen

Production managers

Emilia and Roumen are at the outset of every bread!

Emilia is our artist with an instinct for beautiful things. She has been working at Simid for more than 18 years. Besides being delicious, the bread produced by her team must also look perfect. She has a difficult task to produce every day thousands of loaves of bread with uncompromising quality and always on time.

Emilia: "I am happy to have the opportunity of personally participating in all production processes in my capacity as chief technologist at Simid. Today there are hundreds of types of bread worldwide and I am honoured that some of them are created according to my recipe and meet of Bulgarian tastes. "

Roumen is the epitome of precision and dedication to the smallest detail. Strong discipline and strict compliance with all technological processes. Always setting high standards for him and his team. We are confident that the work is entrusted in safe hands with him. He has been with Simid for 24 years.

Roumen: "Automation of production allows us to operate on a great scale and continuous high quality. Changes and improvements in bread production processes that have taken place over the last 20 years are incredible."
 

Who is making the bread?
Vanya and Alexander

Vanya and Alexander

Kneaders

I love saying that tons of bread dough is passing through my hands on a daily basis. As incredible as it sounds, however this is true. Yes, the dough is not exactly passing through my hands, however I am personally responsible for the quality kneading of every single bread we make.


Bread kneading is a skill that a few people can master to perfection. Each type of flour has a different humidity rate and therefore needs different amount of water, yeast and kneading time. The dough is a wayward matter and can always take us by surprise. But when we manage to pass the mastery of kneading onto high technologies, the magic happens every time. I am telling this from personal experience.

I have been in charge of bread kneading at Simid for five years now, and despite baking thousands of loaves daily, I am confident that each of these loaves is perfectly kneaded which is evident in its taste and appearance.
It's amazing!

Who is making the bread?
Krassy and Tsetso

Krassy and Tsetso

Bakers

Baking bread is a conversation with fire in the first place. Then it is important to feel what the dough wants. I dare say that in the course of 20 years of practice, I have managed to find the right time, the right momentum and the right temperature needed for baking the perfect bread!


My job is not easy but an extremely responsible one. On the other hand, however, there is huge satisfaction. It is worth every effort knowing that the loaves you bake reach thousands of people every day.

Who is making the bread?
Rosen and Nikolai

Rosen and Nikolai

Drivers

I would describe my work in three words: trust, correctness, speed!

It is my responsibility to deliver the bread people are expecting every day amidst the fast pace of the city. Welcoming the morning on the road, I rely on Simid team I am working with, so I am confident I will always receive the necessary support at any time.

My job is not an easy one, but satisfaction at the end of the day is great. Going home I know that everyone will find his favourite bread in a nearby store, and I will have contributed to that.

Our breads

Zhivena

Zhivena

Special

Special

Rustic

Rustic

Approved Standard

Approved Standard

Classic

Classic

Toaster Bread

Toaster Bread

Frequently Asked Questions

Are there preservatives, flavours and colorants in bread?

No. All of our breads are made entirely with natural ingredients - without preservatives; without flavours and colorants; without hydrogenated fats; without E-numbers. Due to the lack of preservatives, the shelf life of our breads is quite short - from 3 to 5 days depending on their type. We transport the bread from the place of production to the trade network and sales point daily, so that you enjoy fresh bread every day.

Do you use live yeast?

Yes. Live yeast is an integral part of all of our breads. We have transferred ancient fermentation technology to modern environment, yet we fully retained the principle of using only flour and water. That’s it! The mixture needs 24 hours to turn into a liquid leaven and be ready to give life to each of our breads.

What flour do you use?

We combine different varieties of wheat in order to create the perfect mix of grains. We grind the required amount of the four main types of flour - white, standard, “Dobrudja” and wholegrain and we are ready to make bread.

By tracking the flour we use from the farmland, through the mill and all the way to the oven, we can guarantee the optimal and consistent quality of our breads.

Do you use GMO wheat?

No. The import of GMO wheat in Bulgaria is prohibited. We use high quality Bulgarian wheat for all of our breads.

Is there fibre in bread?

Every bread contains fibre. The amount of fibre is higher in wholegrain breads and breads with added grains and seeds. Two slices of our “Zhivena” breads contain about 6 g of fibre or about 25% of the recommended daily intake of fibre (25 g). It is advisable to consume more foods containing fibre for a healthy and balanced menu.

What does "Clean Label" mean?

Clean label is our quality standard. Noticing the "Clean label" symbol on the package, you can rest assured that the bread is made entirely with natural ingredients and is preservative-free; without flavours and colorants; without hydrogenated fats; without E-numbers.

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