Pecud Bakery – Winner of the Bread of the year 2018
The entire Teplice region knows bread from the Pecud family bakery. The bakery supplies more than 350 shops with a wide assortment of bakery products. However, the owners take the most pride in their bread. That’s why they decided to renew the bakery equipment after many years and in place of the original cyclo-thermal oven they had a new automatic Kornfeil bread line set up.
The bakers quickly became accustomed to the new equipment and they won the prestigious Bread of the Year award 2018 with bread baked in our ThermoStar TopCrust thermal oil deck oven a few months after the launch of the line.
What we did
The main requirement of the bakery owners was that the new line be able to handle the production of 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 and reduce production costs.
Based on these requirements, we chose the ThermoStar thermal oil deck oven with the new TopCrust technology as the heart of the line. Thanks to this technology, the baking time has been reduced by up to 15%. In addition, it has increased the quality of bread. Thanks to TopCrust, all loaves are equally well-baked and have a perfect crust and a smooth crumb.
However, it's still a pretty long way before the dough reaches the oven. At Pecud, it starts in an automatic continuous proofer. After rising, the dough loaves are moved by the feed table to the damping table and to the AsistentLine loading device, which places the bread into individual ovens. The entire process is fully automatic. The line handles the production of various weights and shapes.
The line also includes the EkoBlok, thanks to which Pecud has joined the ranks of bakeries which help protect the environment. In the EcoBlock, all waste energy is converted into hot water, which can then be used to heat the proofer.
- Fast temperature rise and good temperature stability
- Ideal uniformity of baking; fluctuating ±1 °C
- Economical baking via radiant heat
- Possibility of baking 200 to 1300kg of bread an hour
- Separate temperature settings for individual decks