Temperature control for living dough
Reproducing the qualities of artisan bread on industrial lines means respecting the dynamic properties of living dough.
Our thermal system supports the development of the crumb’s air cells, allowing the gas produced during fermentation to expand and avoiding stresses that compromise crumb elasticity. The crust must form gradually, without sealing the product too early.
Extended fermentation
Extended fermentation in humidity- and temperature-controlled chambers develops full flavour, an open crumb and a crisp crust.
The line accommodates slow processes, with or without intermediate refrigeration, respecting the dough’s natural development time.
Gentle handling at every stage
For artisan bread, every movement matters.
Our automated loading solutions preserve the shape and volume of each piece during transfer to the oven, maintaining the quality of artisan forming in an industrial environment.
Refractory hearth
Baking takes place on refractory stone, in deck ovens or adapted tunnel ovens, to ensure a firm base and progressive baking.
The right adjustments to steam, temperature and time achieve a crisp crust and a distinctive crumb.
Unloading and natural cooling
Once baked, the bread is unloaded carefully and cooled naturally or using gentle forced cooling systems.
This stage stabilises moisture and prevents deformation, preserving the texture and appearance characteristic of artisan bread.
Tailored options
- Zone-by-zone steam injection
- Programmed recipes
- Multiple formats in a single chamber
