Bakeries

You have only one shop and you wish to revitalize your bakery, you must face multiple challenges, in particular:

• Artisanal quality of products and respect for your dough
• Management of bread shortages or unsold products
• Need for reliable, robust and compact equipment
• Improvement of working conditions and management of qualified personnel
• Optimisation of the versatility of your bakery
• Reduction of your working space for a gain in productivity

Since 1954, the MERAND Design Office, in collaboration with partner bakers, has been developing dough mechanisation machines to meet the needs of all bakers.

You have several shops and unlike your colleagues with one shop, your business faces multiple challenges, including

• Quality and consistency of bread in each of your shops
• Management of bread shortages and limitation of unsold products in each shop
• Staff management, recruitment of qualified personnel for each shop
• Management of raw material consumption
• Management of the traceability of raw materials and bread
• Optimisation of logistics, delivery between each shop (raw materials, products, etc.)
• Optimisation of your development (search for locations, profitability...)

Even if the production in each shop according to the "classic method" (kneading, dividing, relaxing, shaping, fermentation in controlled growth, baking) remains, for the moment, the most widespread, it represents a great number of disadvantages.
The solution for the future is in a centralised production for a part of the products. Each shop will be equipped to work with blocks of dough in slow motion. This has the advantage of making it easier to bake bread throughout the day, in order to limit the number of shortages during the day.
Given the ease of implementation, without qualified personnel, this solution will allow the shop staff to divide and form the loaves as and when required by each shop. This will greatly reduce the number of unsold items at the end of the day.

Semi-industrial and industrial bakeries have to manage high production volumes while offering a wide range of quality breads to their increasingly demanding customers. Production managers have to deal with high turnover, not always highly qualified staff and high production peaks at certain times of the year.

Due to increased competition, your company has to face multiple challenges, including

• Quality and regularity of bread
• Management of bread shortages and limitation of unsold products
• Need for reliable, robust equipment, mechanically dimensioned to accept production volumes and rates
• Need for equipment that is easy to clean and use
• Labour and time management, recruitment and training of qualified personnel
• Safety at work, respect for employees' working conditions, reduction of MSD (Musculoskeletal Disorders)
• Management and traceability of raw materials
• Optimisation of your development (cost reduction, profitability, etc.)
• Compliance with production standards, available surface area, cleanliness of premises

As a specialist in the mechanisation of dough, MERAND is constantly working, in particular with its R&D and baker-consultant teams, to provide solutions that take these requirements into account.

Supermarkets have relatively large production volumes for breads and these products are increasingly popular in shops which are putting forward innovative solutions in terms of quality, choice and customer service. The chains and managers of the PBS department have to deal with a high turnover, staff who are not always highly qualified and high production peaks, particularly at weekends.

Due to fierce competition, supermarket bakeries have to deal with :

• Quality and regularity of bread
• Management of bread shortages and limitation of unsold products
• Need for reliable, robust equipment, mechanically sized to accept high volumes and production rates
• Labour and time management, recruitment and training of qualified personnel
• Safety at work, respect for employees' working conditions
• Management and traceability of raw materials
• Optimisation of your development (cost reduction, profitability, etc.)
• Compliance with production standards, available surface area, cleanliness of premises
• Reduction of musculoskeletal disorders (MSD)

As a specialist in the mechanisation of dough, MERAND is constantly working, in particular with its R&D and baker-consultant teams, to provide solutions that take these requirements into account.