In many bakeries, the lab is the room that is enlarged last. Yet it is there that all production takes place. In a small bakery, the choice of baking equipment makes the difference: you must divide, let rest, and shape without cluttering the floor, and without sacrificing bread quality. Here is how to think about it, and how equipment has evolved to meet this constraint.

Spiral, oblique axis or diving arm mixer: what difference does it make to your dough and your bread? A full comparison and MERAND solutions to equip your bakehouse.

Bread moulder: sheeting, curling, elongation, flour dusting, options and models. Our advice for choosing the right machine for your doughs and your production.

Bread is an indivisible chain. Seven steps, seven mechanisms, one story. Discover why every link determines everything, from mixing to baking.

It all comes down to the final stages: baking transforms the dough, while the proofing process stabilizes the crumb and the crust. Understand the processes that bring bread to life

The final step before baking—scoring and slashing—plays a decisive role in the bread’s volume, appearance, and rise. Master these two key techniques.

It takes just a few seconds to decide on the shape, size, and opening of the loaf. Shaping creates and seals the crust of the dough to control how it rises in the oven.

Resting allows the dough ball time to relax after being divided. Duration, temperature, and resting conditions: the keys to dough that’s easy to shape.

Just a simple cut with a knife? Not really. Dividing the dough affects its weight, structure, and behavior. Discover the challenges of mastering the art of dividing dough.