PROCESSING: Machinery first for bakery

As part of a £1 million investment programme, a Milton Keynes bakery is the first in the UK to install Kanig’s new concept low stress bread line.

The machinery has been by bought by Giles Foods, for its rapidly expanding Pain Artisan bakery which produces frozen, chilled and ambient baked and part-baked speciality breads and added value products such as doughballs for both the retail and foodservice markets.

Giles Foods managing director David Rixon said,“We have grown 40 per cent over the past 12 months and realised in June that we were rapidly running out of capacity. We knew we had to increase production of our artisan breads and pizza bases simply to keep up with demand and therefore, a second low-stress line was needed.

“We went to Germany to see Kanig’s new factory and were most impressed by what we saw. They are taking a different approach to other equipment manufacturers and I could see the potential the equipment offered us. It will enable us to speed up our new product development.

At the heart of Kanig’s new system is the TwinSat – a unique multi-roller satellite head, with an operating principle significantly different from that of rival systems. When combined with other modules a large range of modern and traditional products can be produced with the low stress equipment including ciabatta, bread rolls, baguettes, pizzas, flat breads, croissants, puff pastry, and Danish pastry.

The new machinery is being supplied and supported in the UK and Ireland by European Process Plant. The company has been supplying equipment to
British and Irish bakers for nearly 35 years.

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