To bake a wide range of bread, a ThermoStar 35/8 thermo-oil stage oven was installed. Thanks to the large heat accumulation in the heated oil, the oven is temperature stable and responds quickly to temperature increases, which will be appreciated by rye and rye-wheat breads. Moreover, thanks to the variability of the thermo-oil stage ovens, different types of bread and white bread can be baked in each stage.
Oven operation at SONOMA Bakery is handled by the Asistent Com, which is a higher model line of planter with up to nine stages. Unlike a baker, the assistant can service multiple stages at once, making it easier to plant dough and remove bread from the oven.
The entire process is controlled by MultiControl software, which takes full responsibility for production and ensures consistent product quality. The MultiControl solution has ensured that SONOMA bakery can productively produce large batches of one type of bread as well as a wide range of traditional artisan breads, white breads and casseroles.
