For Christian Hertig, every minute counts. At his Panesano bakery in Zurich, Switzerland, preparations are in full swing for deliveries to customers for the country’s biggest holiday*. His team of 18 nationalities is highly focused, but there is still time for jokes at the work stationas they shape the dough.
When an order needs to be delivered overnight, at short notice, Christian Hertig is there in the bakery. He knows how it’s done – and not just in the bakery. Within just two years, he has built up the production, logistics, and sales departments at Panesano AG – almost single-
handedly. He now employs 60 people.
A thinker and a doer who has lost none of his skills: Christian Hertig shaping pretzels in the bakery
WP Selecta Modular roll baking system
The bread roll production line offers a high degree of flexibility with an hourly output of 3,600 to 9,000 pieces and a pre-proofing time of 8 to 16 minutes. Green operation with direct depositing is also available as an option. In addition to various pressure boards, a wide range of modules for wrapping, pressing, and long rolling can be used. The system can also be individually expanded with interchangeable strips. The WP Selecta Modular is operated with a hygienic, maintenance-free suspension chain. The suspension inserts can be easily changed. The name says it all, according to the company: the WP Selecta Modular roll production line consists of a basic module, a long roller, a stamping unit with revolving punch head for stamping tools, a cutting unit, a depositing device, and a power cabinet. External units for sprinkling, multi-long rollers, slanted cutting devices, external depositing devices, and tray loading robots can also be added.
WP ROTOTHERM rack oven
The WP ROTOTHERM rack oven is an all-rounder in production, using electricity, gas, or oil as energy sources. Small baked goods, rolls, pretzels, and even Danish pastries are produced on the rotating rack trolley. The ROTOTHERM is also available in Heavy Duty and Drive Through versions for high capacities. The patented WP Thermogate enables rapid heating and, with shot-to-shot baking*, a higher baking capacity. The particularly even steam formation increases the volume of the baked goods and produces moist pastries. According to the manufacturer, the highly efficient insulation, optimized air flow, and fully automatic control significantly reduce baking time and energy consumption – while improving product quality.
Christian Hertig has focused Panesano on flexibility, efficiency, and quality in just two years since its founding. Claude Migre is on hand to advise him (right).
WP Comjet proofing system
The WP Comjet consists of the WP Allround proofing system or the WP DBA proofing module and the WP Automatic Loader. The dough pieces are loaded fully automatically from the proofing/feeding system trolley via unrollers or peel boards and transported to the proofing area. This means that up to 240 trays per hour can be proofed by just one person. The two lye curtains and the patented lye shower ensure even lye application even at high throughput speeds. The longer lye belt is ideal for applying lye to larger pieces. The deposit belt keeps the baking trays free of excess sprinkles. The adjustable heating system keeps the lye at a constant temperature and ensures shine and browning throughout the entire production process. The fill level sensor prevents dry running when the lye level is too low. In the Pro version, the lye tank is automatically refilled and mixed with the set lye concentration. The extendable 180-liter lye tank facilitates hygienic cleaning.
Niches and orders that are too short-term for others
Christian Hertig seeks out niches, tries new things, takes on orders that are too short-term for others, and produces in two shifts, seven days a week. The Comjet from WP Riehle, a proofing system with automatic feeding, is in idle mode after the night shift, while a few meters away, the Selecta Modular, a system for small baked goods, runs almost continuously day and night: small bread rolls in various weights and with different patterns are produced on it, as well as dough rolls for pretzels. There is no molding machine: there is not enough space for one, and his employees are very nimble.
On days like these, the rack ovens are as busy as Zurich’s main train station at rush hour. The loaded rack trolleys are lined up in several rows, ready to enter the oven. The fifth oven has recently been put into operation, a WP ROTOTHERM. A minute-shorter baking time with the same result is an argument that convinced Christian Hertig.
Panesano AG
180, Aargauerstrasse, 8048 Zurich
Founded: 2024
www.panesano.ch
Managing Director: Christian Hertig
Employees: up to 60, including 55 in the bakery
Product range: 400 products
Specialties: butter croissants, small bread rolls, pani, pretzels
Here and now
Office buildings and hotels are across the train station. Who would suspect that there is an artisan bakery here, at Aargauerstrasse 180? Well, as in many small businesses, Panesano also sells baked goods through a window from 6 AM to 2 PM. Christian Hertig is delighted with the employees from the surrounding offices and also with the craftsmen who are renovating the multi-story building inside and out while it is still in operation.
“Artificial knee joints and hip prostheses used to be manufactured here,” he explains. The floors are actually too low for modern production, and the company operates on two levels. So why here? Short delivery routes to his customers in the Zurich region, and tram line 4 stops directly opposite the building. For Christian Hertig, every minute counts in this respect too. He only allows the dough to rest.
