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ARTISAN BREAD PRODUCTION TECHNIQUES
Image courtesy Mecatherm.
automated process. Fortunately, there are ways that bakeries can achieve this. One possible first step in scaling up production would be to simply upgrade to a larger mixer while keeping the process manual. Choosing a scalable solution from the start is key to ensuring a smooth transition as production needs grow. VMI – a technology brand of Coperion – can offer a range of equipment from small craft spiral mixers handling as little as 2kg up to large-scale spiral mixers that are capable of producing up to 550kg. The industrial-size mixers can function as standalone equipment or can be integrated into automated systems to increase production capacity.
The next step could be moving to a semi- automated system,
incorporating multiple
mixers, an elevator, and other equipment, to increase output while maintaining a manual process and staying as close as possible to the artisan process. Finally,
key steps in the production process, such as dosing, mixing, resting, and dough transfer, can all be automated to increase efficiency while maintaining artisan quality. Automated systems can use shuttles to move bowls through various production stages, helping to streamline the process. When using automated systems bakeries are able to choose the mixing technology – for example spiral mixers, fork mixers and planetary mixers – and line configuration that best suits their recipes and production needs. Automated systems can seamlessly integrate phases like autolysis and resting, which are essential for developing flavour and texture in artisan bread products. I believe that automation can offer many advantages for artisan bakeries, including higher productivity,
increased safety, and lower labour costs. Arjan Eberwijn,
the ultimate step would be transitioning to a fully automated system. Today automated solutions are fully capable of handling even the most specific artisan bread recipes – ensuring consistency, quality, and efficiency. With an automated system,
Manager Business
Development at Rademaker: Our goal is to support bakers in producing their artisan products as efficiently as possible. Challenges such as a shortage of skilled workers within the industry, environmental concerns, and product development also play a key role when it comes to finding the best solution.
16 Kennedy’s Bakery Production February/March 2025 To balance traditional artisan methods
with modern production needs, the Radini bread line
carefully handles pre-fermented output uniformity,
dough and sheets it to the desired thickness. Throughout the process we make the best use of modern technology, incorporating sensors and controllers to minimise the need for operator intervention. The Dynamic Pre Sheeting system is able to handle a wide variety of dough types while ensuring gentle handling. Additionally, the entire sheeting process is designed to eliminate ‘fall heights’ – large drops that could cause excessive dough stretching. Additional examples of technological solutions for artisan bread production include cutting tools that have been designed to cut and shape the dough while sealing the edges, helping to prevent sticking during later production stages. At the end of the production line, a tray loader ensures precise placement of the final product. The tray loader can be programmed to secure proper placement of the product.
Depending on the nature of the product, production can be fully automated or can combine manual and automated processes. This flexibility allows bakers to add creative touches, such as twisting, braiding, folding, or
bakeryproduction.co.uk
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