Baking & Snack - September 2022 - 55

EQUIPMENT
Artisan Bread
Bakeries blend selective labor-saving automation with traditional craft baking
methods to share their classic breads with a broader audience.
by Dan Malovany
N
No ifs, ands or buts. That's the purist response when
asked about automating authentic artisan breads. In the
real world, however, art is open to interpretation, and
baking is no exception.
" Can real artisan bread be made to scale? This is a
question I get all the time from bake shops that have a
handful of people to companies that employ hundreds, "
said John Giacoio, vice president of sales, Rheon USA.
" What they don't understand is that this question is relative
to what they are doing at the moment. "
For many bakers, there's no negotiating as to what
makes a true artisan bread, including the use of clean label
ingredients, long fermentation times and authentic
poolish, biga and other European-style sours. However,
taking Old World breads to scale involves a matter of
execution, especially how bakeries make these breads in
volume - and what they don't do - that has become an
age-old debate.
" If bakers are being asked by a machine manufacturer
to change their formulation, they have to ask themselves
why they are listening to a machine manufacturer. You
should never compromise your process or your product
just to go faster, " Mr. Giacoio said. " If bakers say they
want to make 200 loaves per minute, we need to tell
them this will compromise their quality. If the bakers
and equipment manufacturers can be honest with each
other, it makes for a long-lasting and profitable relationship
for both. "
Nick Magistrelli, vice president of sales, Rademaker
USA, pointed out that automating involves developing a
careful process that does not sacrifice quality.
" It is naïve to think that a high-capacity line can
achieve the same level of quality as a line with a smaller
output, " he explained. " The most important factor here
is for the bakers to properly explain what the goals of automation
are so the equipment vendor can design a line
that can meet the expectations of the project. "
In recent years, a growing number of classically trained
bakers began to grudgingly acknowledge that branching
out to regional or even national markets may require never
Bakeries can
strategically invest
in automation to
produce artisan
breads at scale
without having to
sacrifice quality.
©ArtSys - stock.adobe.com
www.bakingbusiness.com / September 2022 Baking & Snack 55
http://www.bakingbusiness.com

Baking & Snack - September 2022

Table of Contents for the Digital Edition of Baking & Snack - September 2022

Baking & Snack - September 2022 - Intro
Baking & Snack - September 2022 - 1
Baking & Snack - September 2022 - 2
Baking & Snack - September 2022 - 3
Baking & Snack - September 2022 - 4
Baking & Snack - September 2022 - 5
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