Equipment choice, a key factor of success in rural areas

The back-to-school issue of Zepros Boul-Pat looks at bakeries located in rural areas and at the equipment that supports them. MERAND features two solutions designed for small-scale bakehouses.

Limited floor space, small teams, fluctuating volumes: rural bakeries face their own set of constraints. They call for equipment that adapts to the existing layout, with no compromise on product quality or working conditions.

Two solutions featured in the article

The PAGE intermediate proofer holds up to 40 dough piece supports of 900 g each, with modular dimensions to suit the available space. Its patented Nyltex pockets let the dough breathe and do away with handling heavy boards.
The Manuel Trio MultiPains unit combines three functions: dividing, intermediate proofing and moulding. The dough piece moves from one stage to the next without interruption or intermediate handling.

Read the full report on rural bakeries in the September issue of Zepros Boul-Pat.