How efficient is your bakery?
The increasing price of energy, raw materials and transport is a real challenge for bakeries and confectioneries. Worse still, there are indications that a further increase in production costs is inevitable and may further strain the budgets of local plants over time. Small changes equalise lower profits for all industry representatives, who gradually increase the prices of their goods. While everyone seeks savings everywhere today, this must not come at the expense of quality or productivity. What to do to stay on the market in times of inflation? Even if one cannot control consumer demand or rising material prices, some risks can be prevented by providing the right equipment. How to save money with bakery and confectionery equipment?
How to save money with bakery and confectionery equipment?
There are several answers. Smaller and larger plants that want to create a safe working environment are increasingly investing in modern automation equipment. It allows easily plan of production and control of resource consumption. As the choice of possible solutions is wide, today nothing stands in the way of deciding on your own which areas require innovation and what may remain the same. An automatic cake slicer and a mechanical doughnut stuffer are proven ways to reduce production waste and achieve repeatable, high-quality results in less time and with less employee effort.
The key to saving funds is equipment that will increase production efficiency, reduce losses and prove to be durable enough so that it does not have to be replaced with a newer model, even with intensive use. What is worth choosing?
See how you can improve the operation of your plant with Magorex equipment → Production automation in the bakery and confectionery industry.
The shorter time, better baking quality
The best guarantee of even heat transfer during baking is the perforation treatment. The holes will improve the airflow reaching all parts of the sheet much faster. The production process will take much shorter, and at the same time, we will maintain a high, repeatable quality of our assortment. Especially at the request of our customers, we have developed several perforation options to choose from. The 3 mm holes are the most universal. For dense cakes, a 5 mm perforation is perfect. If the dough is rarer, it is better to use smaller and densely spaced 2 mm holes. We offer the option of making other, non-standard performed sheets to order.
How does one solve common problems and introduce savings?
Our offer includes a wide range of devices and accessories that prevent wasting raw materials and stop the dough from sticking during proofing. One of them is a special peelboard, which will also facilitate the process of freezing or transporting the dough.
In order to reduce the number of losses, it is also worth choosing sheets with Non-Stick coatings, which will prevent the dough from sticking at further stages of production. Have you noticed that their surface has been damaged? Do you want to avoid expenses? Instead of buying new bakery equipment, use the recoating service, thanks to which you can replace your Non-Stick coating several times.
What else might be handy? If the selection of bread in your bakery is wide, and you bake moulded bread for your customers every day, instead of individual equipment, you can opt for professional sets of forms. Thanks to them, a bakery can bake more loaves with one oven load. Remember that the materials used (aluminium, stainless steel or AluSteel) and the manufacturing options are important for baking performance. In case of any doubts, please contact Magorex directly. We will help you choose bakery equipment according to your needs.
Download Magorex's catalogue and find some savings
Professional cleaning agents for baking and confectionery equipment
Taking care of your equipment is the best guarantee that it will last much longer without the need for renovation or replacement. How to save money with bakery and confectionery equipment? The principle is simple: during production, be sure to follow the manufacturer’s instructions, who will tell you how to use it safely, and use only proven cleaning agents.
To get rid of carbon deposits and effectively clean trays, moulds and baking racks, you only need to apply a special HAEM liquid to the cleaned surface. And when we try to remove stubborn grease stains, caking, and heavy stainless steel stains, a small amount of REX-KLAR is enough.
You can learn more about it in the article → REX-KLAR cleaner. New Magorex for bakeries and confectioneries.
Individual orders for bakeries and confectioneries
Whether you need to furnish your plant from scratch, or you only want to replace a few items in the coming season, pay special attention to the way the equipment is made and what materials were used to produce it. Even slight modifications can determine how well your equipment will serve you and when it will need to be replaced. Bakery machinery and equipment are an investment that should match the production process and the conditions in the plant. Sometimes standard solutions from the catalogue are enough. However, it is usually better to focus on individual orders. Those allow you to independently adjust the shape or individual parameters of the bakery equipment. You will make sure that you order what you need, and at the same time, you will not waste time and money testing the wrong tools.
You’ll find more information in the articles: Baking sheets to order and Additional possibilities in the production of bakery equipment.