Yorkshire-based Thomas the Baker has invested in a new Koenig Combiline to meet rising demand for its freshly-baked products.
The family firm’s range includes savoury staples such as bread loaves, rolls, pork pies, and sausage rolls, along with sweet items including local favourites like Yorkshire curd tarts and Helmsley H’eccles cakes.
The new Koenig Combiline was supplied by equipment specialist European Process Plant (EPP) and installed in the bakery’s Helmsley site, at the edge of the North York Moors. It can deliver up to 9,000 rolls per hour, which will supply the estate of 29 bakery shops across the county.
EPP said this new investment means Thomas the Baker can also expand its product range. Dough is allowed to rest in the Combiline as part of the production process, which opens the door to production of additional items such as hot dog rolls and half baguettes. Batched products including hot cross buns and teacakes can also be manufactured using the line.
Weights, moulding and settings are recalled at the press of a button, noted EPP, enabling the bakery to produce with a greater degree of consistency.
Before making the purchase, EPP arranged for the Thomas the Baker team to visit a successful Scottish craft bakery in order to see a similar Koenig Combiline in action. A master baker from Koenig also visited the Yorkshire bakery to offer onsite expertise, while EPP is offering additional training and support for bakery engineers to help maximise efficiency and production of the new line and the processes required.
EPP has a long-standing relationship with Thomas the Baker, having supplied equipment including MIWE roll-in ovens (in use for over 20 years), a Comas DV depositor and a Comas pie line.
“Thomas previously had a very old white painted version of a Koenig line, which had no prover, a smaller forming station and a step-by-step retractor,” said EPP area sales manager Ged McBride. “EPP had been servicing and maintaining it, but after 35 years of use, parts were becoming obsolete, so it was becoming more challenging.”
Additional support on the moulding head provided by EPP helped keep the bakery going for a few more months, until the time came for an upgrade. McBride said he spoke with general manager Simon Thomas, who is the son of founder and chairman John Thomas, about the different replacement options.
“[Simon] was keen to invest in a machine that offers them more flexibility for their current and future needs,” added McBride. “Koenig and EPP were appreciative to win this important business. We look forward to working with Thomas the Baker on future projects.”
Earlier this year, EPP revealed it was working on trials to further automate the production of Urban Legend’s HFSS-compliant doughnut range.
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