FTA MagicDo process

Within the Foodtech Alliance, the firms Mérand, Maé, Hengel and Guyon have developed a new bread manufacturing process which answer the needs of bakeries that wish to PRODUCE IN A SINGLE MANUFACTURING CENTER AND TO SUPPLY SEVERAL POINTS OF SALE WHILE PROPOSING A BREAD OF QUALITY.

To do so, Foodtech Alliance got inspiration from the slow proving in rectangular dough containers method:

ADVANTAGES OF SLOW PROVING IN RECTANGULAR DOUGH CONTAINERS METHOD

  • Reactivity permitting to get warm bread all day long
  • Baking according to the needs and therefore limiting unsold breads
  • Work flexibility. Decrease of night work
  • Increase of the available breads range • Increase of the quality in the bread

DRAWBACKS OF SLOW PROVING IN RECTANGULAR DOUGH CONTAINERS METHOD

  • The production of dough blocks is not always possible or advisable in each point of sale
  • The daily delivery of each point of sale raise logistic difficulties
  • Baking by deck oven is not always possible (lack of space, budget constraints)

 

The new production method « FTA MagicDo » permits to benefit from the advantages of slow proving while overcoming its drawbacks:

  • A decrease of delivery frequency (delivery in box of frozen doughs)
  • A choice to bake by deck oven, convection oven or rotating oven

 

Each manufacturer within the FoodTech Alliance contributed to the birth of this method:

  • MERAND launched a new machine for the production, weighing, putting dough blocks in containers or trays and brought evolutions on its divider shaper Atoupains,
  • HENGEL developed a range of machines and programs to optimize the deep-freezing, the defrosting and the progressive raise of dough blocks temperature,
  • MAE optimized the baking trays “Fil’Alu Tradi” in order to permit the baking of breads in convection ovens or rotating ovens with a “deck oven marking”,
  • GUYON brought optimizations to its range of baking ovens so that baking can be done in other ovens.