Bakers quickly got used to the new equipment and a few months after the line was put into operation, they won the prestigious title of Bread of the Year 2018 with bread baked in our ThermoStar TopCrust thermo-oil oven.
The main requirement of the bakery owners was that the new line should be able to produce a wide range of both consumer and artisan breads of the highest quality. At the same time, they wanted it to be as automated as possible to reduce production costs.
Based on these requirements, we chose ThermoStar thermo-oil stage ovens with new TopCrust technology as the heart of the line. Thanks to this technology, baking times have been reduced by up to 15%. In addition, it has further improved the quality of the bread. Thanks to TopCrust, all loaves are evenly baked, with a perfect crust and moist crumb.
But it's quite a journey before the dough gets to the oven. At Pecud, it starts in an automatic continuous proofing oven. After the dough has risen, the dough wedges are moved by means of a feeding table to a moistening table and to the AsistentLine planter, which places the breads in the individual ovens. The entire process is fully automatic. The line can produce breads of different weights and shapes.
The line also includes an EkoBlok, which makes Pecud join the ranks of bakeries contributing to environmental protection. In fact, the EkoBlok converts all waste energy into hot water that can be used to heat the kiln.
