YOU POSSESS A SUPERMARKET, AND YOU ARE COMMITTED TO PROVIDING YOUR CUSTOMERS WITH A WIDE RANGE OF QUALITY LOAVES AT AN ATTRACTIVE PRICE? |
___________________________________________________________________________________________________________
Due to fierce competition, including chains and bakery franchises, your business faces multiple challenges:
|
|
Dough processing expert |
![]() |
With its 60 years of experience in the field of dough mechanization, MERAND equips and supports the development of mass retailers around the world, whether it is the independent brands like Leclerc, Système U, Intermarché, or centralized stores like Auchan and the Casino Group. We offer turn-key solutions that meet the specific needs of large and medium-sized retailers, namely to produce large quantities, improve productivity, expand the range of loaves whilst ensuring good bread quality. In our premises in the heart of Brittany, we have built a Baking Lab for all of our supermarket clients who want to discover the production lines that will meet their expectations. Specialized R&D engineers and bakery advisers are there to advise you on the machines and automatic lines best suited to your constraints, and they will guide you at every step of the way to design the most effective project. |
Our know-how |
RESPECT FOR THE DOUGH | VERSATILITY OF OUR MACHINES | UPGRADEABILITY & MODULARITY OF MACHINERY | ||
![]() |
![]() |
![]() |
||
If you have a supermarket, this surely implies the desire to offer a wide range of bread quality to your customers which matches up to any craft bakery, while offering the products at a competitive price. Today you must also reconcile reduction in production costs with an increase in the quality and uniformity of the loaves to cope with the increasingly fierce competition. This is the reason why MERAND has developed numerous patents and exclusive systems, in order to be able to work with the dough, even when it is very hydrated and needs a long fermentation time, while maintaining its honeycomb structure. Here we have, for example, MF2S® (Shaping without Stress), and Alvéo+®, VarioPress®, ØStress® ... |
As a supermarket, realizing the essential value of your sales in your own stores, over and above the quality of your loaves, you must also offer a wide range to your customers. MERAND has always developed on its machines accessories or solutions to optimize the number of different products that you can make. Here, for example, we can show you Pointop®, RollsCoup’®, the guide for short rolls or muffins, the RheoPan RotaBall By-Pass. Despite our wish to offer solutions offering the most opportunities, we must take into account the simplification of use by different operators. That’s why our bakery advisers carefully analyse your range and production volumes to offer you optimal solutions and meet your needs. |
With the acquisition of new customers, supermarkets will have to be able to ensure large volumes of production in order to meet the increase in bread consumption volumes. It is for this reason, and also in order to go along with the urge for supermarkets to expand, that we are designing semi-automatic and automatic solutions, by taking a particular care to make them upgradeable. Investments in this type of machinery have a very long life cycle. In the current context, it is very difficult to predict the future and especially the possible increase of your production volumes, and even of the range of your products. Our machines and lines have been designed to be completed as your needs evolve. We have to guarantee you that the investment you are making will not become obsolete after a few years. But we are also giving you the assurance of not overinvesting prematurely.. |
Different types of organisation for supermarket bakeries |
BREAD PRODUCTION ... | ADVANTAGES | DISADVANTAGES | |||||||||||||||||||||
IN "ALL FLOUR" SHOPS The all-flour stores have a whole bread making line to ensure the complete manufacturing cycle. |
|
|
|||||||||||||||||||||
IN COOKING TERMINALS The cooking terminals provide only part of the bread making process at the point of sale: frozen dough must be processed on the spot, frozen raw dough pieces, pre-cooked fresh or frozen dough pieces, and then, the actual baking of the loaves... |
|
|
|||||||||||||||||||||
Expertise MERAND |
Supermarkets have relatively large bread production volumes and these products result in more and more outreaching to customers in stores, by promoting innovative solutions, both in terms of quality, choice and customer services. Retailers and managers in the bakery and patisserie department have to deal with a large turn-over, staff who are not always highly qualified and significant production peaks during weekends in particular. These reasons make it essential to have a range of machines and production lines:
As a specialist in the mechanization of bread dough, MERAND works constantly, especially with its R&D teams and bakery advisers to provide solutions that take into account these requirements.. |
![]() |