How to scale up artisan bread production
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while providing goods that still feel and taste artisan-made.
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while providing goods that still feel and taste artisan-made.
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
An internationally recognized method exists to characterize the water absorption capacity with ease and efficiency.
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while still providing goods that still feel and taste artisan-made. The demand for healthier options in baked goods continues to rise, and the COVID-19 pandemic has only intensified this trend.
VMI will feature a comprehensive range of equipment at its iba booth, catering to small and large-scale production, including automated mixing systems.
DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation, dough processing and mixing.
VMI will showcase its entire equipment range at iba, for small operations and industrial bakeries. Two of the company’s latest developments, a high-capacity fermenter and a new double-tool mixer, are among the highlights at the stand. VMI shared what visitors can look forward to, in an interview.
Technological developments make continuous mixing a better option than batch mixing, especially so for high-volume production. High throughput continuous mixers are becoming the best sellers in this equipment category.
Over the years, advances in continuous mixing have been developed to improve ingredient metering, process controls and include specialized mixer designs and ultra-high capacity mixers. Compared to batch mixing, such technological developments make continuous mixing a better option than batch mixing, especially so for high-volume production.
DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
Pizza and flatbreads. Naan and wraps. Pitas and handheld snacks. This is a generous and exciting product range, with ample space for new innovations. AMF Bakery Systems (AMF) designs complete systems that support all of them, with results matching artisan craft.
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.