Single-product
One core product family and a specialised process, with varieties, finishes and formats for different channels.

Le Biome develops and implements industrial bakery projects, including turnkey projects. We connect product definition, formulations and processes with plant design and operational organisation.
Product families, sales formats and channel needs.
Raw materials, sourdough, mixing, shaping, fermentation and baking.
Operations, equipment and spaces; product flows, storage, packing and dispatch.
Turnkey projects with a defined scope for each intervention.

Each project has a sheet with its industrial and financial summary. Full access is for clients and investors, with one access word per project.
Automated industrial plant for wholegrain, very long-fermented sourdough bread.
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Same product, system and layout as Castilla y León, adapted to the Mexican market.
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Plant specialised in premium burger and hot-dog buns for HORECA, in Castellar del Vallès.
Enter the project →Three coordinated lines in one plant: ciabatta and derived families, small-format breads and speciality breads.
Three lines — Xapatera, Micronic and speciality breads — focused on B2B and retail.
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The same three production lines, adapted to the Costa Rican market.
Enter the project →One core product family and a specialised process, with varieties, finishes and formats for different channels.

Several families and coordinated lines in one plant, with specific operations and shared resources.

The full content of this area is available to clients with authorised access.
Technology and scientific partners who support us in developing our projects.

Bakery machinery · manufacturer of the industrial lines and high-hydration dough processes.

Microbiota research and biotechnology · scientific partner in our R&D programmes.