Products & Processes
Bread
Bread has the widest range and the greatest sensitivity: pan bread, toast bread, hearth-baked and free-standing loaves. Small deviations in dough processing, proofing or baking profile decide crumb, crust and complaints.
What matters
Dough processing, proofing, oven technology, cooling and packaging have to be thought of as one continuous chain — including allergen management and the flexibility for variety changeovers. With pan and toast bread, shape and volume consistency across long lines counts on top.
What the equipment has to deliver
We plan the line around your recipe and your volumes — not your recipe around a standard line. Dough, proofing, baking and cooling technology are engineered as a custom fit for process reliability; from it follows the efficiency that carries the investment.
Operator level & building
Good access for changeover and cleaning, safe operating routines and clear hygiene zones keep the line stable. In the building we plan routes and material flow for hygiene and efficiency.
Fresh & frozen
Fresh-baked plant with long dough processing or frozen bread with proof retarding and blast freezing — we plan both concepts energy-efficiently.
Our edge
We know bakery processes from our own experience — and stay through technological commissioning: we run the line in until crumb and crust are right.
References
Realized bread production plants (pan/toast bread, hearth-baked). We are happy to discuss details in person — within the non-disclosure agreements we have with our clients.
Let's talk about your product.
30 minutes about your project — no obligation, in full confidence. Whatever baked good you want to produce: we know the process behind it.