The biggest challenge when
scaling up artisan bread production is preserving the quality and unique characteristics of recipes while increasing volume and possibly
transitioning from a manual to an automated process”
Stefan Praller, Senior Director Customer
Experience at FRITSCH: Modularity is key to enable flexibility in terms of producing a wide range of products. Depending on the project requirements, in terms of performance and the degree of automation, we can offer two different solutions in the artisan bread segment which have been developed to process soft doughs and to ensure gentle handling of the dough. With a capacity of up to 1.8 tons of dough per hour, the compact PROGRESSA bread line allows mid- sized retail bakers to produce a wide variety of bread products with precision in weight, while its SoftProcessing technology ensures gentle treatment of the dough throughout the process. Product development is a core activity in our technology centre – the FRITSCH World of Bakery. Here we have recently developed two new artisanal products – a twisted bread roll and a rustic bread roll that we call ‘Krusti’. The twisted bread roll may look simple, but, traditionally, such products could only be produced by hand before we launched a new twisting unit which is able to produce twisted bread rolls reliably and in industrial quantities with a capacity of 60 strokes per minute and row. To make the Krusti possible, a large
bakeryproduction.co.uk
number of tests were undertaken and the result was the creation of a patented process that sees one dough piece folded over the other after the guillotine. The two pieces of dough are then folded in with the coiling mat, which gives the product its artisan look at the end.
Melanie Gay, Marketing Manager at VMI: The biggest challenge when scaling up artisan bread production is preserving the quality and unique characteristics of recipes while increasing volume and possibly transitioning from a manual to an
The Krusti sees one dough piece folded over the other after the guillotine. The two pieces of dough are then folded in with the coiling mat, which gives the product an artisan look.
Kennedy’s Bakery Production February/March 2025 15
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