SPONSORED BY
ARTISAN BREAD PRODUCTION TECHNIQUES
Suzanne Callander asked some providers of artisan breadmaking equipment for their thoughts and advice about technology solutions that can help bakeries achieve their artisan breadmaking goals.
Gently does it to overcome some sticky challenges
Q: What equipment and technology solutions are available today to help artisan bread producers balance traditional artisan methods with modern production needs? Marion Montillot, Equipment Product Manager at MECATHERM: Artisan bread production requires a careful balance between traditional techniques and modern production efficiency. The unique characteristics of artisan bread – such as highly hydrated dough, long resting times and specific ingredient compositions – requires the use of specific equipment to
preserve the quality of the product throughout the production process. For example, our M-NS divider is designed to ensure smooth handling of the dough without stretching. It can provide a gentle mechanical action on the dough to divide it into pieces without tearing it, preserving the intrinsic quality of the dough and the internal honeycomb structure. It can create pre-formed dough pieces suitable for a short moulding process. The dough pieces are then processed in a moulder. MECATHERM offers a solution
14 Kennedy’s Bakery Production February/March 2025
here that is able to reproduce the traditional hand movements of the baker. By keeping the dough pieces in constant motion, the moulder helps to achieve an artisan look and texture, characterised by a homogeneous honeycomb structure. We can also offer the KATANA robotic scoring system which is also designed to preserve dough quality. This system includes a range of tools, such as ultrasonic blades and water jet, offering flexibility for scoring both low water and highly hydrated products.
bakeryproduction.co.uk
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