Where Does Rye Bread Come From?

In the book of the series “Professor Jacino” titled “Where Does Rye Bread Come From?”, a step-by-step journey is revealed, tracing how rye bread travels from the grain field to our kitchen. The reader will learn how the bakery obtains rye flour, what raw materials are used, and how the dough is made, what the scald is and the leaven, how loaves of bread are formed, where and how they are baked, cut, and packaged, what to do with the empty packaging, how to make croutons at home, and most importantly, how the latest technologies are utilized in the bread production process.
Professor Jacino, the cat Bernard, and bakery experts will enlighten and entertain the readers.
The book also includes various engaging tasks.
By scanning the QR codes included in the book, it is possible to take a self-assessment test, view a greeting, and watch the animated film “Where Does Rye Bread Come From?”, featuring the characters introduced in the book.
The author of the book, Kristīne Jacino, is a Doctor of Food Engineering with many years of experience in food production. She is the creator of the brand “Professor Jacino”, has established the company “Engineering for Children”, and within its framework, creates and develops diverse, interactive, and entertaining educational projects for children.