Cenan are prepared and produced with a mixture of available wheat flours whose characteristics are approved by the food department of the Dutch industrial group (Kak). The flour consumed is controlled and stored in mechanized silos in terms of heat and humidity.
Using the advanced process of fermentation machines, the dough is prepared to enter the tunnel oven section. This fully automatic and continuous process eliminates baking soda because the dough is kneaded in a so-called bakery-style manner, while maintaining production speed.
Cenan are baked in special ovens without direct contact with fire. Research and international standards show that baking bread in direct fire is carcinogenic.
The bread reaches the desired temperature before packaging by cooling towers. As a result of this process, the shelf life of Cenan is long and it does not easily become moldy.
CEO: Nematollah Babaei
Industry:
Food and Beverage
Location: Baharestan Industrial Town, Karaj County, Alborz Province, Iran
Nami Nik Nahad Industrial Group Co. History
Nami Nik Nahad Industrial Group (private joint stock company) with the trade name Cenan, established a factory in Baharestan Industrial Park on a land area of 1.5 hectares, as the first and only industrial bread producing unit in Iran with a production capacity of tons per day, and it began operating on October 12, 2008. In 2019, Cenan, with a daily production of 15 tons of healthy and nutritious bread, is on the tables of millions of Iranians.