Industrial bread lines

For decades, the industrial production of bread has required to simplify the traditional method of production and the traditional recipes, even adding additives and enzymes to the ingredients. Quantity was more important than quality. Now the taste of the final customer is changing and a healthier product with good flavor and an artisan look is becoming more and more desired. For producers it’s important to follow the changes. This challenge requires respect of the ancient and traditional recipes, method and baking culture of the bakers. Minipan reestablished the focus on the recipes, with a deep understanding of the artisan methods and the value brought to the bread.

Tailor-made industrial lines using traditional methods

Each industrial line is designed on customer needs and requests. Based on baker’s list of products, Minipan defines the specifications and the features that the line needs, like the moulding tool and the rounding tools specifications and length and width of the line.

Specific industrial bread production lines are engineered for high hydration bread. An artisanal bread production line, with industrial output is something that remodel the bread business. Minipan brings back the traditional and ancient baking method and the results are stunning. Enzymes or additives are not needed: just flour, water and yeast. The line does not stress the dough because it does not have extruders or volumetric dividers and it is designed in order to provide the resting time necessary for the right development of the dough. This industrial bakery line is tailor-made on the customer request and on product specifications. After the moulding unit, the dough does not need any resting time: raw products can directly go into the oven. The final result is terrific: crunchy crust, soft crumb and open alveolus. Ciabatta, Baguette, Pinza, Focaccia and Gourmet Pizza are just a few of the stunning products this line can make.

Industrial lines for specialty bread

Specialty bread industrial lines are designed according to traditional methods. With unique features it’s possible to enhance the quality of the bread, reduce the waste, and clean the label. All this is possible in a single automated bakery line thanks to two unique patented technologies for bread: RAFFINATORE and Scrap Free Technology. 

The first was born as a semiautomated equipment to help the bakers in the north of Italy. As the flour in this region was poor in proteins, bakers needed to knead the dough after the fork mixer in order to develop the right gluten network. Studies have shown that this technology significantly helps to improve the gluten network, eliminate the needs of additives, allow the usage of lower protein flour, reduce the mixing time and homogenize the alveolus structure (avoiding nasty holes in the crumb in sandwich bread, for example). RAFFINATORE works one piece of dough per time but, in a large-scale bread making line, more RAFFINATOREs can be combined in order to keep the same process without compromising the production rate. 

Industrial line for specialty bread includes also the Scrap Free Technology. This is a cost cut feature that eliminates the lateral trim. Eliminating the production of this scrap has a big impact on the production: it avoids managing and labors costs for the handling of the trim, get rid of the necessity of bigger mixer for reworking the dough, no quality variation of the dough caused by the rework, no loss of dough at the end of the shift. The forming unit is designed on customer and product specification. Bread Rolls and Bisnaguinhas, Tin Bread, Pão Francês, Flat Bread, are just a few of the products achievable with this industrial baking line.