KAAK
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luckily bread is taking its time…
Everything in life is going faster, luckily bread is taking its time… More time to rest and shorter production times go hand in hand. If, for example, bowl rest is added to the process the fresh, delicious products need to get to the stores fast. This means shorter processing times after bowl rest, saving time on final proofing, baking and/or cooling. Automation for sustainability However, adjusting the ingredients alone is not enough. As a company, we are also working hard
on solutions to make production more sustainable. Reducing our carbon footprint is an important starting point here. For example, our different types of electric ovens not only literally have a smaller footprint, but they also cause no CO2 emissions, whilst at the same time not compromising on the flexibility, control and quality of baking. We can definitely say that electric ovens are in demand: it is now relatively the fastestgrowing segment. This is a positive step, because electric baking ensures that our industry can move with the times, reducing its footprint, without compromising on taste and quality. Over the past year, circumstances have also helped to accelerate some of the steps towards a more sustainable world. We have all been communicating remotely a lot more; we have even remotely assembled and commissioned complete production lines for bakeries. Traveling less and partly moving meetings online not only benefits the world of tomorrow, but also saves time. We have learned lessons from installing our lines remotely, such as a beautiful pizza line in America and a toast bread line in Africa, as well as from installations closer to home. We have gained insights into how we can do things more efficiently, how we can improve our machines (hygiene, assembly speed, software logic, wiring simplicity, etc.) so that they are even easier to install and use; all with the aim of making it as easy as possible for our customers, while also
C O M PA N Y R E P O R T S
flour and yeast, it means extra TIME also has to be added to reach the desired end product! A long bowl resting period (often 2-3 hours), predough and long proofing times, independent of the quality of the flour, set the dough in motion. The result is the right aroma, the right volume and, certainly, the right taste. Additional benefits, not unimportant, are a natural extension of freshness. This philosophy is strongly reflected in the production of all kinds of baguettes, barras, ‘boules’, freestanding breads and ciabattas: long pre-dough development, longer bowl rest and after dough preparation a long post-rise (6-15 hours). Traditional processes, traditional breads that are then often baked on stone and today more and more MAP (Modified Atmosphere Packed) packaged find their way to the end customer directly or via retail. Process times are exceeding 24 hours in several examples at bakeries in Western Europe, the USA and Australia.
© Kaak
Everything in life is going faster,
