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Cenan

141
9

Brand fans

50+

Number of products

4

Job positions

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Nami Nik Nahad Industrial Group, under the trade name “Cenan,” established a factory in Baharestan Industrial Town on a land area of 1.5 hectares. As the first industrial bread production factory in Iran with a daily production capacity of 50 tons, this factory was put into operation on October 13, 2008. Mr. Ne’matollah Babaei is registered as the CEO of Cenan Company. This company has obtained the necessary licenses to produce various types of bread. It claims that the entire bread production and distribution process is carried out using advanced and up-to-date global equipment. Cenan products, such as Cenan bread, are made without human intervention, and the process of producing bread is done using advanced automated equipment. This advanced process includes various stages such as dough preparation, fermentation, baking, and bread cooling. Also, Cenan products are made and produced using a combination of bran flour. The flour used is also kept in automated silos to protect it from destructive factors such as heat and moisture.

Goals and Vision

A review of Cenan Company’s history shows that this brand is committed to providing healthy, high-quality products. It uses advanced processes and suitable fermentation equipment to achieve this goal so that the dough is automatically prepared to enter the tunnel furnace section. Cenan brand emphasizes that this whole process is done automatically and continuously so that the need for Sodium bicarbonate is completely eliminated.

Products

Cenan brand offers consumers a variety of options including:

sliced bread

bulky bread

Flatbreads

Sweet dough-based breads

CEO’s Note

Mr. Nami Babaie, CEO of “Nami Nik Nahad” Company, which owns the famous “Cenan” brand, attaches great importance to product quality and customer satisfaction. Since establishing the factory, he has been able to turn the “Cenan” brand into one of the leading industrial bread companies in Iran by striving to improve production processes and enhance product quality. He has paid attention to advanced equipment and world-class technology on this path. He attaches great importance to consumer health and the quality of his products.

Certificates

With its technical and quality superiority in producing a variety of bread products, the Cenan factory has been able to take successful steps and, therefore, has obtained the following certificates:

  • GMP certificate for food production
  • HACCP certificate for hazard analysis and critical control points in food production

Contact Information

Cenan Company address and phone number in Tehran:

Tehran Office: Unit 301 Administrative, Bakhshi Alley, Dubral Building, Iran Zamin St intersection, Khordin Blvd, Shahrak Gharb, Tehran, Iran.

Postal Code: 1465953111 

Phone: +98 (21) 88370669

Email: [email protected]

Cenan Factory address and phone number:

Address: No. 55, Golestan 3, Baharstan Industrial Town, Km5, Karaj, Iran.

Postal Code: 3197935551

Phone: +98 (26) 34760080

Email: [email protected]

Social Media

Instagram: https://www.instagram.com/cenanbakery

Facebook: https://www.facebook.com/Cenanbakery

Aparat: https://www.aparat.com/cenanbakery

Website: https://cenanbakery.com

Mr. Nami Babaie, CEO of “Nami Nik Nahad” Company, which owns the famous “Cenan” brand, attaches great importance to product quality and customer satisfaction. Since establishing the factory, he has been able to turn the “Cenan” brand into one of the leading industrial bread companies in Iran by striving to improve production processes and enhance product quality. He has paid attention to advanced equipment and world-class technology on this path. He attaches great importance to consumer health and the quality of his products.

With its technical and quality superiority in producing a variety of bread products, the Cenan factory has been able to take successful steps and, therefore, has obtained the following certificates:

  • GMP certificate for food production
  • HACCP certificate for hazard analysis and critical control points in food production

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