Baguette Lines
Everything at Benier revolves around technically and technologically satisfying the rising demand for flavour-rich premium baguettes of various shapes, weights and sizes. Paraphrasing the slogan "Taste Needs Time", this means introducing additional relaxation and resting phases at various points in the baguette production process.
Introducing time, and with it fermentation, implies the necessity for extremely gentle processing. The Kaak Modular Design premium baguette line offers three things: the gentlest processing of the widest range of dough, ultimate freedom in resting times, and the widest range of capacities.
- Capacity
- 3,000 - 12,000 pieces per hour
- Dough make-up lines
- one, two or three
- Extender
- CCD or pressure boards
- The gentlest processing of the widest range of dough
- Ultimate freedom in resting times
- Capacity from 3,000 to 4,000 pieces an hour on one make-up line, 9,000 to 12,000 on three
- Standard, premium and artisanal French bread from the same line
- The early discharge valves also let you exit after a shorter proofing time
- One proofer can be combined with several dough make-up lines
- Every product-defining technology is available in-house
Taste needs time
Every station on the line decides how much time you give the dough.
It starts with the raw materials
What kind of French bread should be baked? Where does the recipe come from and what raw materials are needed? Natural, sustainable, ecological or organic? The silos and dosing systems give you control over every type of ingredient and process. The process can start with bulk fermentation or bowl resting, which is what premium baguette production commonly uses.
- Pre-dough as the active dough component for the baguette
- Kaak offers one system for all pre-doughs
- As the producer you need fewer additives
- You determine the mix yourself, using the pre-dough as a basis
- The start is bulk fermentation or bowl resting
- Dosing
- silos and dosing systems
- Start
- bulk fermentation or bowl resting
The servo driven Dough Master divider
For the most sensitive doughs the Benier servo driven Dough Master divider gently divides the dough. This divider, like the rest of the line, handles pre-fermented dough.
- Servo drive keeps the force applied to the dough under control
- It copes with a higher water content
- It works without destroying the gasses developed in fermentation
- No excessive flour is needed during the process
- Drive
- servo
- Dough
- pre-fermented, high water content
- Flour
- no excessive flour needed
Two ways of putting time into the process
Besides bowl resting, one way of introducing time into the process is increasing the ball resting time in the intermediate proofer. Benier's modular and hygienic intermediate proofers give flexibility in dwell times through early discharge valves. The second way is the swing-tray proofer, which comes in after the first moulding stage.
- The modular set-up lets pre-proofing time be increased by up to an hour
- The early discharge valves also let you exit after shorter proofing times
- One proofer can feed several dough make-up lines
- The swing-tray proofer is positioned after the first moulding stage
- In that first moulding stage the dough is brought to about 50 to 70 per cent of the final baguette length
- The pre-moulded piece relieves its stress here and gains additional resting time
- Proofing and moulding in two or three stages, depending on full or partial baguette sizes
- Pre-proofing
- can be extended by up to an hour
- Discharge
- early discharge valves
- First moulding
- 50 - 70% of final length
Roller deck and CCD
After the second proofing stage the dough piece is extended to its final product length on an extender. Variant one is designed for the most delicate doughs: a roller deck and a Centering Calibration Device (CCD).
- The roller deck gently lengthens the dough with rollers increasing in speed going outwards
- The CCD calibrates the length, both lengthening and shortening
- The CCD gives feedback to the roller deck
- It also centres the dough pieces for optional cutting and strangling
- For partial baguette sizes cutting and strangling devices can be added, followed by a third extender with pressure boards
- Freshly redesigned to the highest hygiene standards
- Suits
- the most delicate doughs
- Calibration
- CCD, lengthening and shortening
- Option
- cutting and strangling
Extender with pressure boards
Variant two is suited to processing more "green" doughs. It comes with the option of one, two or three pressure boards.
- Suited to more green doughs
- The option of one, two or three pressure boards
- A combined set-up between variant one and variant two is also possible
- That enables the production of the widest variety of dough consistencies on one single line
- Freshly redesigned to the highest hygiene standards
- Suits
- more green doughs
- Boards
- one, two or three
- Combination
- can be built together with the CCD
From the proofer to the packing line
After the proofer the top of the dough is automatically scored. The oven runs with moisture control, and in French bread production moisture is one of the most important parts.
- Scoring patterns are easily adjusted on the cutting robots with vision technology
- A steam system can be fitted at the oven entrance
- Steam injection with accurate temperature and humidity control keeps the ideal baking climate
- Both fresh and par-baked baguettes need the right cooling and airflow after baking
- The depanner removes the products from the trays and moves them to the packing line
- Empty trays return to the start of the line, or are stored automatically and exchanged for other types
- A baking tray buffer system keeps the line running smoothly day to day
- Scoring
- robot with vision technology
- Oven
- optional steam injection
- Trays
- buffer and automatic storage
Baguette without final proofing
Using a revolutionary process, Kaak produces French baguettes on an industrial scale without proofing. L'Artisane uses bulk fermentation and handles the dough gently, similar to a baker's hands.
- The bread does not need final proofing
- It fits into existing industrial bakery lines and saves time
- It is patented
- It can produce up to 15,000 large baguettes per hour
- The traditional recipe with low yeast and high water makes a healthier French bread
- An open structure, a crispy crust and a rich, creamy aroma
- Capacity
- up to 15,000 large baguettes per hour
- Fermentation
- bulk
- Final proofing
- none
Tell us the baguette type you are aiming at, your dough hydration and your hourly capacity, and we will lay the line out for it.