Read about the little secrets of how the delicious and fresh Žito toasts are made by the skilful hands of our bakers completely naturally, without added preservatives and with the use of harmless ingredients.

The best are freshly toasted with a crispy surface and soft, buttery core. If they are stored in a dry and cool place, they stay fresh for so long that it is almost difficult to believe that toasts are totally natural! And yet they are, because the long lasting freshness of Žito toasts is not due to preservatives but rather a completely traditional procedure of dough preparation from harmless ingredients, cleanliness and controlled production that takes place under the close supervision of technologists and bakers. The most popular with Slovenian families are the following Žito’s toasts: special white toast, wholegrain toast and butter toast. Now they will come packaged in bags with a special clip for easy opening and closing to make storage simpler and prolong the true toast flavour.

Screen Shot 2014-02-26 at 10.13.54 AMTake a look inside the secret of their creation:

  1. “We devote a lot of our attention to choosing quality raw materials and special procedures of preparation since this is the only way to bake a tasty toast with a characteristic porous texture and tender core,” says Leonarda Kramar, the Žito Development Technologist, who guided us through the production bakery where all five types of toast are baked: besides the white wheat one also the wholegrain wheat and rye toasts, the wholegrain rye toast with flax, sunflower and sesame seeds, the toast from pure spelt flour and the gentle butter toast containing butter of Slovenian origin. Every last one is prepared according to a traditional procedure using sourdough; the remaining flour and other ingredients are added to them the next day and mixed into a smooth dough in the large dough mixers.
  2. The dough is then put into the dough divider that precisely doses its mass so that the baked loaves weigh exactly 500g and 20 toast slices (the new family packaging will offer 4 extra slices) can be cut from them. Then they form the loaves, compress them with special rollers thus squeezing out the air from the dough and ensuring that only small and regularly shaped pores remain in the baked core.
  3. When the bakery worker assesses on the basis of knowledge and experience that the dough has leavened, he or she puts the baking trays in the stove. The loaves in the covered baking trays are slowly moved through the stove, whereby different types of dough are baked for different periods of time and at different temperatures. In less than an hour you can smell freshly baked toast on the other side of the stove…
  4. The hot baking trays move on the transporter in production from the stove to the section where special suction devices lift the covers and gently lift the toasts from the moulds. The baked toasts are then transported back to the cooling room where they are cooled down to a temperature suitable for cutting. And then on to the packaging facilities. This part is separated from the rest of the production line. In addition, it has limited access since cleanliness and as little human contact with the product as is possible are the conditions that have to be met so that the toast has long lasting usability without the adding of preservatives.
  5. In the packaging facilities a serrated saw-like knife is used for cutting off the heels of the loaves (used for the purpose of animal feed). Then the golden baked loaves are cut into 20 slices. The packaging machine stacks the slices onto a foil, seals it tightly and at the same time sucks the air from the packaging. Finally, the carefully packaged toasts are then thermally pasteurised, left to stabilise in a controlled environment for a day or two and then distributed to sales outlets. In the meantime while you are preparing fresh or toasted toast according to the best recipes, the technologists at Žito are already thinking about new flavours that they may offer to you…