History of unleavened bread
The origin of unleavened bread dates back to the time of the Hebrews who, slaves in Egypt, crossed the Red Sea while followed by Pharaon's army and left Egypt in such haste they could not wait for their bread dough to rise. .This is unleavened bread : "un" means "without" and "leveaned "leaven / yeast"
René NEYMANN: a 150 year experience
The factory of unleavened bread René NEYMANN is the oldest one in France. Established in Wasselonne since 1870, it was created in 1850. Since the small artisanal factory of the beginning, 5 generations have followed, transmitting their continuing and more accomplished know-how. The baking of unleavened Matzo bread solely religious until 1930, starts then to conquer the retail trade and makes great strides in the early 1970’s, covering then the domestic and foreign market.
The current location at the end of the 19th century, the oven in 1928, the diploma of the European Exhibition 1956 mention "Hors Concours" and the diploma of the label "EPV" 2015 :
René NEYMANN: an evolution towards the future
- 1961: Changing of premises and purchase of new machinery
- 1972: Creation of automatic packaging under cellophane
- 1978: Doubling the capacity of output by the purchase of a new and fully automatic unit of production.
- 1986: Arranging of a storage in the warehouse
- 1988: New trend of the unleavened bread towards the style of light crackers with the launching of the range of crackers NEYMANN’S.
- 1991: Launching on the market of the range of organic products. ( Control ECOCERT)
- 1998: New automation of the packaging and modification of the Neymann’s range
- 2015: Lauching of the range Neymann's Pocket
Show window of old René NEYMANN packagings