Not shaken and stirred, but kneaded and baked! Every day our wraps are freshly made from a carefully kneaded dough, pressed after shaping and off they go into the oven.

After its short trip there, the wrap makes its way to the packaging - but not without taking the time to cool down first! Once it's there, it gets its smart packaging and goes on its way

Did you know?
The wrap has been known in many cultures since ancient times:

In India and Pakistan, it is known as roti (Urdu/"bread") and chapatti under modified recipes. In Mexico it is called tortilla (for "cake"). Depending on the basic recipe, filling and folding technique, it is called fajita, burrito or enchilada.

From the Orient, as well as from Turkey, Syria, Lebanon, Israel, Jordan and the Palestinian autonomous regions, it is known as yufka ("dough"), but also as lafa, tabun, markuk or shrak.

And rolled, of course, as Dürüm. In Armenian, Azerbaijani, Turkish and Persian cuisine, it is also available in square form under the name lavash.

And the dry lavash is even used as a host in the Armenian church. In Italy there is also a modified form with olive oil. This is called piadina and in Poland it is called podplomyk ("wafer").

Our varieties

• Wheat
  
• Protein
  
• Multigrain linseed