Consistent bakery production, batch after batch
The problem
“Some days it’s perfect. Other days the dough’s too lively, the croissants are uneven, and I can’t tell you why.”
Usually you can. Bakery production consistency slips in the same few places: water that’s colder in January than in July, dough weighed and dosed by hand, lamination that depends on who’s on the sheeter, and proving that runs on guesswork when the bakery is warm. Each one is small. Together they’re the difference between a good week and a bad one, and the waste that comes with it.
We help you find which variable is costing you most and take it out with the right machine.
How we approach it
Trace the variation
We ask what goes wrong and when: hot days, Monday mornings, a particular shift. That usually points to one stage.
Look at the process, not just the kit
On the site survey we watch how water, dough and product move through your bakery, and where a person’s judgement is doing a machine’s job.
Specify the control
We recommend the machine that fixes the variable: a set water temperature, a measured dose, a stored program or a timed proof.
Install and set it to your recipes
We install and commission it, then set it up on your own products so the results match your standard.
Train everyone who uses it
Consistency only holds if every shift runs it the same way, so we train the team, not just one person. We then service and maintain it, with genuine parts from the manufacturer.
Equipment involved
Water chillers and meters
Dough temperature starts with the water. Sitep chillers hold it at a set temperature from +1°C, and Sitep meters dose to within 1%. Sitep reckons automatic dosing saves around an hour a day of measuring by hand.
Retarder provers
Prove on a timed program at a set temperature and humidity, so the bakery’s own temperature stops deciding when the dough is ready.
Depositors
Formex depositors put the same volume in every cavity, so cakes and muffins bake evenly and every tray costs the same to make.
Automatic dough sheeters
The Tekno Stamap SMART stores up to 50 laminating programs. Whoever is on shift runs the same program and gets the same sheet.
Bread scoring machines
Auxpama scoring machines cut every loaf to the same depth and pattern from a stored recipe, by water jet or blade.
FAQs
Why does my dough behave differently from day to day?
Most often it’s dough temperature. Mixing warms dough through friction, and the water and room temperature change with the seasons. Chilled, metered water lets you hit the same finished dough temperature every batch.
Can I improve consistency without replacing everything?
Yes. Most bakeries fix one stage at a time, starting with the one causing the most waste. A water meter or a depositor can work alongside the machines you already have.
Will a machine handle our own recipes?
That’s how we set them up. Programmable sheeters, depositors and scoring machines store settings per product. We set them up on your own doughs and batters during training.
Does consistency help with staff changes?
It does. When the settings live in the machine, a new starter gets the same result as your most experienced baker much sooner. That makes cover for holidays and sickness far less of a risk.
Tell us what keeps changing
Describe the problem, when it happens and what you make. We’ll come back to you within 48 hours.