BREAD FROM THE OLD DAYS: BACK TO BASICS
Bread from the old days, real bread, traditional bread, bread free from additives, Back to Basics, the Love for bread. These are Marketing slogans customers use to challenge the Rademaker RTC (Rademaker Technology Centre) every day. Every baker is unique, everyone is looking for distinctive quality to have consumers enjoy healthy, proper, and honest bread.
We see that the bread industry is moving strongly towards long process times, where not the ingredients dominate but the process itself becomes much more important. By extending resting and proofing times in combination with low temperatures, a complex character is added to the bread. Proofing temperatures, from cold to hot or from hot to cold, also have a large impact on the crust and eating properties of the bread. We see that processing time, from dough to final product, can vary from two to three days. In addition to the longer process times, we see a rise in the addition of water to the dough. Higher water percentage in the dough has an enormous influence on the bread’s structure, tenderness and eating characteristics. Water percentage of 85% to 90% are not unusual and with the Double Chunker Stress Free System (DSS) we are perfectly capable to handle these dough types. Rademaker also sees a worldwide growth in the use of sour doughs, both with solid and liquid structure. Sour dough gives the bread its own unique identity. A trend that we recently see in using sour dough is the use of cuvee. Here several sour dough types are blended together to create a new taste. That means that different sour doughs are added to a dough.
OPTIMAL DOUGH STRUCTURE
Whatever crumb quality you want to produce, the Rademaker industrial Bread Line offers the solution. Do you want to produce bread and rolls with high water absorption, coarse, medium, fine pore structure, or perhaps thin-layered dough? From Artisan, Mediterranean bread types, to the fine structured toast breads, to thin flatbread types, with our Bread line you will be flexible and best equipped for producing a wide variety of traditional as well as trendy products.
DSS: The Heart of the Bread Line
wide variety of products
Gracias a la DSS, al tratamiento sin estrés de la línea de pan industrial y a la innovadora Redondeadora Rademaker, es posible producir una amplia variedad de panes artesanos y panes redondos blandos. Los largos tiempos de fermentación y el tratamiento extremadamente cuidadoso de la masa crean sabrosos productos de carácter tradicional. La Redondeadora transforma piezas de masa cuadradas en pequeños panes redondos, de 100 a 800 gramos por pieza, con capacidades que oscilan entre 1.100 y 1.800 kg/hora. Para capacidades superiores, de hasta 3.000 kg/hora, hemos desarrollado nuestra Triple Redondeadora. Desde masa prefermentada hasta masa verde, para panes redondos pequeños o grandes, la panificadora Rademaker puede con todo.
La tecnología de hojas de masa permite procesar una gran variedad de recetas y tipos de masa. Destaca especialmente la automatización del método de 4 o varias piezas para la producción de pan tostado y pan de molde. Con este método, las piezas de masa cortadas y enrolladas se cargan con precisión en moldes de horneado para crear la estructura blanca y fina que requieren estos tipos de pan. Los productos finales de este proceso incluyen pan de molde y pan tostado (abierto, cerrado, de 4 piezas y de varias piezas), tanto para pan de molde asiático como inglés.
Baguette
Batard
Una vez laminada la masa, se corta en hileras utilizando cuchillas giratorias o una guillotina. El resultado es una gran variedad de panes: chapatas, triángulos, brioches cuadrados y hexagonales, baguettes cortadas, panecillos cortados, bara rustika, panes planos, pita y pizzas. Se puede utilizar una amplia gama de formas de corte para producir una gran variedad de formas de productos.
Las cortadoras Rademaker son flexibles y pueden cortar y/o sellar al mismo tiempo. El tiempo de sellado ofrece una mejor tolerancia de la forma y posición del producto, y se mejora el “ascenso” de la forma del producto durante el horneado. La estructura pegajosa de la masa blanda se encapsula mejor y se evita la contaminación de la línea debida a los bordes de corte pegajosos. El método de sellado es especialmente adecuado para baguettes cortadas, chapatas y panecillos.
Nuestra tecnología de laminación de masa nos permite procesar una amplia variedad de recetas y tipos de masa. Hemos diseñado nuestra mesa de moldeado específicamente para pan laminado. Esta mesa transforma las hojas de masa o las hojas preenrolladas en productos de masa enrollada lisos y homogéneos del diámetro y la longitud requeridos. La integración del concepto de moldeado modular en la línea de producción industrial de pan le brinda la oportunidad de ampliar su gama de productos con diferentes tipos de pan de molde. Entre los productos que pueden fabricarse utilizando la tecnología de moldeado se incluyen baguettes enrolladas, panecillos enrollados, pan tostado (abierto y cerrado, 4 piezas), bollos, panes para sándwich, baguettes puntiagudas, pan sin gluten, Schnittbrötchen, bollos para perritos calientes, barra rustica, milchbrotchen/brioche y panes y panecillos para consumir en el local.
Ciabatta
Batard
Grain baguette
Our Bread Lines
Radini
- From 250 kg to 1,200 kg of dough per hour
- Approximately 9,500 products per hour
- Working width: 400 or 800 mm
- From 500 kg to 9,000 kg of dough per hour
- Approximately 24,000 products per hour
- 600 mm | 800 mm | 1,000 mm | 1,200 mm
Contact Us
Ready to automate your production? Learn more and get in touch by phone, email, or by using our contact form
UNLIMITED PRODUCT VARIETY FOR THE BEST QUALITY
A good recipe is the very basis of your bread quality. As it is our quest to produce a wide variety of high quality breads, the Rademaker industrial Bread line is capable of handling a large variety of recipes, including those for breads with a high water % (strongly hydrated) or low salt content, with bio ingredients, or gluten free, pre-fermented, Levain, mother dough, biga and sponge dough. All these recipes result in a very wide range of bread products. Whatever bread product you desire to produce, dough processing holds no secrets to us.
Thanks to the modular set-up, this flexible production line allows you to produce a wide range of breads by simply exchanging one or more modules. While our Bread line is developed to produce an extensive and international assortment of breads, we can take the extra step and apply one of the major strengths of Rademaker, namely developing customized modules tailored to your specific needs.
OUR DAILY BREAD
MANY SHAPES AND SIZES
Bread comes in many shapes and sizes. This staple food is on the daily menu of people in virtually all corners of the world. We have managed to transform the traditions of the past into robust, state-of-the-art industrial bakery production lines. Today, the ever changing need for new bread types reflects even faster changing consumer attitudes. Rademaker is familiar with types of bread from all over the world. We have incorporated all of this know-how into our flexible industrial Bread line that will allow you to anticipate the future requirements of your customers. It is designed to produce a wide range of doughs; soft dough, strongly hydrated dough, pre-fermented dough, bio dough and firm dough.
MODULAR DESIGN
The unique modular design of the production line allows fast product changeovers and expansion with customized additions with which you can easily adapt your product range. Designed to meet the highest hygienic and safety standards, the Rademaker industrial Bread line will yield maximal results in terms of product quality and Return On Investment, with a focus on ingredient and waste reduction. Capacities range from 500 kg – 9,000 kg per hour, consistently produced hour by hour, day by day and year by year.
