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bbi-2022-03-Practical patisserie

With over 8,000 new patisserie product launches every year1, the challenge for industrial bakers is to diversify their offers by developing innovative creations that also pass nutritional checkpoints and provide an exciting eating experience, through an efficient manufacturing process.

 Patisserie products may represent only 6% of the bakery market in volume2 but they represent 22% in value. Equipment is essential in supporting efficient production and high product quality over a diverse range of specialties. Flexible lines can accommodate a generous product variety, with a wide range of customization options to choose from for various steps (e.g., filling, cutting, or decorating). Patisserie lines can be flexible at every step of the process, considering that the recipe has its own requirements. For example, various mixing techniques are needed to obtain doughs and batters with different characteristics, to ensure ingredients are hydrated or dissolved, evenly distributed, or aerated – requiring different tools and mixing settings. The same goes for batter dosing or dough depositing on the trays and for the key step to perfecting the product, baking. Each step contributes to the quality of these delicate products. In addition, efficiency is a requirement along the line, to optimize industrial performance.