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Industrial Production of Artisan Bread

With consumers longing for breads from the good-old-days, the concept of artisan bread is highly in demand today. While offering traditional artisan breads for large bakeries is an attractive opportunity, it often requires manufacturing, marketing and distribution to be fundamentally different.  

In this session, artisan bread will be defined, and how to produce and commercialize them on an industrial scale.

We will elaborate on the artisan bread characteristics both through the eyes of the consumer as well as what it means for the professional baker. We will then share the critical recipe, process and equipment parameters to produce artisan-style breads. The role and type of preferment, key ingredients as well as the technologies that are unique to making artisan breads in comparison to the classic high speed bread and rolls manufacturing. Our European heritage and in depth understanding of sourdough fermentation technologies will drive the content of this session.

Learning Objectives

  • Understand the definition of Artisan breads
  • Artisan Breads and Industrial Bread production can go hand in hand
  • Selling and Route to Market of Artisan Breads

Presenter
Frank Devos, Puratos

Presentation Time
Monday, February 26, 2018
2:00 pm - 2:30 pm

Session
Operational Opportunities
 

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