Artisan pastry is both a keeper of tradition and heirloom recipes and a place of innovation where a lot of the new pastry favorites are born. With the right equipment, pastry chefs and bakers have a little more time to think of the next New York Roll.

Artisan bakeries rely a lot on manual labor: shaping, decorating, sometimes even laminating are done by bakers and pastry chefs. It is a measure of skill as much as a reality of small bakeries, with limited resources. There are, however, many technologies that fit into a tiny space and can make pastry chefs’ lives easier, especially in the steps that involve a lot of physical effort.

Baking equipment exhibition learned that Batch mixers are essential in bakeries, as they take the load off and are also easy to use and clean. They adapt easily to all sorts of doughs, as small bakeries tend to use the same equipment for several types of products. 

Bundy Baking provides mixing solutions that can be used for artisan-style dough, catering to its particular challenging characteristics. Wendi Ebbing, VP Marketing, Bundy Baking, explains that the company’s mixers are suitable for artisan-style products already, without any changes necessary – depending on what the recipe itself is. “Maybe the dough needs to be cooler, for example, but we can change out the bowl, so we could have the machine to work with the system and the customer’s artisan type dough with just minor changes. We can also look at the characteristics of the dough, the absorption and stiffness of the dough, inclusions – and be able to offer the right design for the product.”

VMI Mixing, which has been producing mixers both for industrial and artisanal use, brings to iba 2023 a bottom discharge mixer with a cooled bowl, which helps baker handle delicate, soft products or demanding cold doughs – it’s called Magnus. With its cooled bowl and controlled atmosphere, it’s the ideal solution for demanding processes with high output. In addition, the bottom discharge allows for a compact footprint and great flexibility. 

Fermenters are another tool that help bakers have better control of the process. And equipment producers continue to innovate in this field. This year, DIOSNA showcases at iba fermenters that suit every need, from artisan to industrial production. They help bakers with more efficient processes by reducing kneading times, scrap dough and leftover bread processing, improved products: extended shelf-life, improved freshness, better shelter against mold, slowbaking, and a wide range of application: rye and wheat sourdough, sponge, Aromastück.

Bakery China will continue to share more industry professional content with you, so please stay tuned!

Bakery China, organized by China Association of Bakery and Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. was launched since 1997. Bakery China is the Asia Pacific's leading event serving the entire value chain for the bakery and confectionery market. The event presents all range of ingredient, equipment, packaging and services, and enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry.It is  the first choice trade fair to enter China's bakery market.

The 26th Bakery China will be held on May 21-24,2024 at National Exhibition and Convention Center (NECC), Shanghai, covering 320,000 sqm show space. Over 2,200 exhibitors and 400,000 visits are expected.
（source:  World Bakers）