Auto-Bake

01 December, 2006
Page 26 
Responding to a rise in demand for the authentic forms and flavours of artisan-style breads, Auto-Bake (Birmingham, West Midlands) has fused modern baking technology with the traditional stone hearth.
The latest addition to Auto-Bake's range of flexible bread baking solutions, the new stone hearth Serpentine, is used for the authentic production of baguettes, buns, sourdoughs, ryes, Turkish bread and ciabattas.The compact artisan bread solution features radiant-heated stone hearth baking surfaces, ensuring the most accurate replication of the colour, texture, crustiness and shape of traditional handcrafted bread products, according to the company.The Serpentine operates at production rates of up-to 10,000 baguettes per hour.



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