Bongard Paneotrad
Our vision is to improve the taste of the bread and to help the artisan bakers to demonstrate their talents. It’s a radical change, a true revolution that will blend easily into your operations.
You will discover in this brochure a new bread-making process that sums up an incredible number of advantages. Now, all conditions are met to allow you to see & shape your craft in a new light. We invite you to taste this belief & to share it. The automated working cycle of Paneotrad© offers consistency in processing the dough from one batch to the next. The dough is not stressed in the process, & it shows in the final product.
Our vision is to improve the taste of the bread and to help the artisan bakers to demonstrate their talents.
Production of traditional breads with an airy texture (generous & irregular holes).
Allows for gentle dough handling, without degassing or stressful operations while enhancing the bread’s flavour.
Automated working cycle of Paneotrad© offers consistency in processing the dough from one batch to the next
The dough is not stressed in the process, & it shows in the final product.
The bread making process can now be summed up in 6 main stages.
The dough mixing (1) & the scaling of dough chunks (2), then the storage tubs are placed in a dough retarder at +2°C (36°F) for 24 to 72 hours (3), the transfer from the cold storage tub in the dividing tray (4), the putting the dividing tray in the Paneotrad© (5), and at last, placing the individual dough pieces on the oven loader followed by the baking over the hearth (6).
Weekdays: 8:30 – 5:00 PST
Weekends: Closed
EM Bakery Equipment USA Inc.
6731 Baymeadow Dr.
Glen Burnie, MD
21061
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