article
23.10.2015WP Kemper
Baker's tip: New baguette module
Crunchy crust, open porosity, pointed or rounded ends - Artisan Baguettes are an outstanding addition to the product range. Prepared on the PANE, they look close to handmade. It is really easy to retrofit your existing roll baking system with the new baguette module.
Natural baked goods from long-maturing dough without chemical additives are really popular with lots of consumers. For a rustic baguette, I start the dough using wheat cultures with sourdough. Once this is ready, I use it to make a nice, soft main dough with a yield of up to 172. Such soft doughs flow very well through the S-shaped roller frame of the PANE and are handled extremely carefully thanks to the patented dough feeding method. The result looks hand-rolled.
With the new baguette module, you can now mould long products with the PANE - and it’s really easy to do! To make a normal baguette in a single row, you just need a different moulding drum. For small snack baguettes, which are particularly suitable for lucrative outdoor sales, two moulding drums are required.
Next, bake the baguettes directly on the oven plate in the MATADOR for a nice crunchy crust. That’s how to produce a rustic product that makes an attractive addition to your product range.
Sending you best regards from the bakehouse
Thomas Hesse
WP master baker
With the new baguette module, you can now mould long products with the PANE - and it’s really easy to do! To make a normal baguette in a single row, you just need a different moulding drum. For small snack baguettes, which are particularly suitable for lucrative outdoor sales, two moulding drums are required.
Next, bake the baguettes directly on the oven plate in the MATADOR for a nice crunchy crust. That’s how to produce a rustic product that makes an attractive addition to your product range.
Sending you best regards from the bakehouse
Thomas Hesse
WP master baker
