​We are a seasoned provider of Chemical Engineering services, specializing in the Bakery and Food Industries. Our mission is to empower enterprises to establish and expand their operations.

The business owner is Dynamic and results-driven Bakery Consultant with extensive experience in product development, engineering, and design within the food manufacturing industry.

Proven track record in managing large-scale projects and leading teams to optimize production processes across diverse markets globally.

At Sevastos Bakery & Food Consulting Services, we excel in New Product Development (NPD) by leveraging remote collaboration tools. Our Head of Engineering, Mr. Christos Sevastos, has developed comprehensive roadmap manuals and specific guidelines to facilitate these remote pilot trials. ​Food and Bakery Consulting Services

This innovative approach allows us to efficiently conduct product development processes, ensuring timely and effective outcomes for our clients.

Sevastos Bakery & Food Consulting Services has successfully executed projects both on-site and remotely in various countries, including Albania, Bulgaria, Libya, Tunisia, Croatia, Turkmenistan, Tajikistan, Qatar, Saudi Arabia, Jordan, Morocco, Greece, and the Republic of the Congo. Our international experience underscores our capability to deliver tailored solutions across diverse markets.​

For instance, we’ve been involved in establishing a bakery plant in Qatar and a bakery project in the Congo.

We have demonstrated significant expertise in developing diverse bread products, focusing on enhancing key characteristics such as freshness, crust color, crumb structure, and softness. Our methodologies aim to achieve the highest possible mold-free shelf life and prolonged softness retention.​

Our experience includes various bread and croissant processing techniques, ranging from sponge and dough systems to sourdough, biga, and poolish methods, based on the mother dough principle. By incorporating specialized starter cultivation, we provide customized solutions tailored to specific starter compositions.​

These techniques, underpinned by proper process development, ensure that all key principles necessary for establishing a dynamic bakery plant are fulfilled.

Notably, we established pilot plant facilities in an EBRD project located in Turkmenistan, focusing on croissant processing based on self-made mother dough. This approach achieved long shelf life with minimal addition of preservatives.​

We have also developed special processing methods for long shelf life croissants, employing emulsification techniques as a foundation.​

Our proficiency extends to wheat flour analysis, identifying crucial characteristics for optimal combinations of flour and flour improvers.​

Our product portfolio includes a variety of puff pastry items, utilizing specialized lamination techniques to create products such as pain au chocolat, snails, strudels, palmeiras, and others. We are well-versed in all possible techniques of single and double folding, incorporating special bake-stable fillings.

Founded: 2016

Work Terms

24 / 7 Operational support.

Payment Terms 70 % downpayment, 30 % after the completion of the deliverables

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