F
rance is renowned for its baked goods – from buttery, flaky croissants to melt- in-the-mouth macarons, not to mention its golden, crusty baguettes. Of course an essential ingredient of their sublime quality is, unsurprisingly, the efficiency
of the baking equipment operating behind the scenes. With a market enjoying the luxury of a diverse
range and volume of products from outlets spanning supermarket bakeries and artisanal pastry shops, there is, in turn, an appetite for cutting-edge equipment that caters for all. Bakers, pastry chefs and caterers want a manufacturer that brings innovation and know- how to the table. Tey want a partner that listens to requirements and draws up production units and layout recommendations customized to enhance their processes and fit their space. French bakery equipment manufacturer
Bongard does just that. Benoît Sévin, managing director of the brand, says, “Bakers are offering a greater variety of products than ever before. Tis represents a challenge for ovens: on one side, they must maintain traditional baking for bread, while on the other, offer more variety and at a faster pace.” In 1922, Oscar Bongard founded his
eponymously named company in order to repair and maintain bakery ovens that had been damaged during World War I. Ten, making use of his engineering background, he took the next logical step and began designing the ovens himself.
Hard work pays off Te ensuing century has been spent perfecting technical expertise and drawing on culinary tradition to come up with some of the most advanced equipment on the market. Since 2007, it has been “part of the Ali Group,
a world leader in the foodservice equipment market,” says Sévin. Yet even as the brand expands, it remains focused on its core values: baking quality and flexibility. “Our electric deck ovens are here to take on this challenge. Tey still use the traditional baking decks that ensure proper baking characteristics, with added
intelligence to facilitate management of recipes and energy.” Today, 60% of French bakers have invested in
Bongard’s hardware, and export sales ring in at 150,000 units, including around 40,000 ovens sited globally. “Our equipment, developed to meet the requirements of the French bakery industry, is recognized for its quality worldwide and is suitable for all types of bakery production across the globe,” says Sévin. With these achievements in mind, it was
perhaps fitting to kickstart its 100th year by showcasing a selection of equipment in a temporary bakery set up in the garden of the Elysée Palace. On 12 January, this was where Bongard was part of a submission by the Confédération Nationale de la Boulangerie- Pâtisserie Française for the iconic baguette to gain UNESCO recognition on the UN’s Intangible Cultural Heritage list. Aiming to protect certain skills and traditions, even French president Emmanuel Macron made an appearance at the event to show his support for the craft that has been passed down through generations.
Smart additions Using capacitive technology, the new Intuitive’2 and Sensitiv’2 touchscreen controls make equipment smarter and easier to use.
Bakers are able to program their recipes and monitor energy consumption; they can lock in their recipes and share them between production sites.
The range of Soleo EVO electric deck ovens offers flawless modularity with its range of 640 possible combinations.
The Paneotrad® ▸ Aliworld 41 dividing
and forming process can produce 340 baguettes/hour.
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