MECATHERM Unveils “Baguette Factory” Turnkey Solution

MECATHERM has unveiled “The Baguette Factory”, a turnkey solution aimed at African manufacturers looking to move into industrial baguette production.

The Baguette Factory includes a comprehensive range in a complete project package, a turnkey solution consisting of:

  • A 100% automated production line,developed and manufactured by MECATHERM, with various features (boiler, compressed air production, water cooler, etc.), allowing a three-person team to achieve a production rate upwards of 4,000 fresh baked baguettes per hour,
  • Project management with a dedicated team(study phase, implementation, after-care, etc.),
  • Installation and start-up of the production linemanaged by MECATHERM technicians,
  • Training and assistanceprovided by MECATHERM bakery technicians.

Additional services are also available to ensure the success of the, ranging from support during the feasibility study phase, and help with recruiting factory managers capable of handling these types of projects, through to assistance in sourcing finance, plus a multitude of after-sales services, the company announces.

The Baguette Factory is supported by a network of reliable partners such as the French public investment bank BPI France, which helps provide finance solutions. With the MECATHERM range, investors can be sure to see a return on investment in three to five years, even taking into account the limitations and specific economic factors of the region.

This global approach allows investors to move into the industrial bakery sector, regardless of their level of familiarity with the industry or with managing large-scale projects. The Baguette Factory is aimed not only at investors seeking a quick return on investment but also at manufacturers looking to diversify their activities, millers who would like to invest in the processing of their flour, and bakery professionals who already have several sales outlets and wish to boost their capacity. This is a solution that will enable them to centralize their production so that they can more effectively tackle the shortage of skilled labor and control the quality and uniformity of day-to-day bread production.

“The industrialization of the bread making process makes it possible to achieve high production volumes, optimal hygiene conditions in production, and finished products of uniform quality. However, experience has proved that simply supplying a ready-to-use production line is not always enough to guarantee a project’s success. This is why, through working closely with specialist partners and local representatives, we have developed a turnkey solution to support our clients during every stage of their projects and to ensure they can easily overcome any obstacles they may encounter along the way,” explains MECATHERM’s Sales Director for Africa, Jean-Yves Bruckert.

“Developing the African market and providing on-site support for our clients are among our key priorities. The Baguette Factory embodies our vision for the industry and our expertise in the African market. An initial project is currently approaching completion. The factory is scheduled to open in the spring,” concludes MECATHERM’s CEO, Olivier Sergent.

Recruitment and training

MECATHERM’s complete factory kit also includes financing aspects and provides solutions for staff recruitment and training. The operators are specialized at the company’s demo center, where they can train on one of the four complete lines available, to specialize in similar conditions to those in the factory. They become familiar with the HMI that are available all along the line, with different degrees of access: basic operators are able to call recipes, the baker can input changes to recipes, and maintenance has further access, to maintenance features.

Testing the processes at the demo center also means to make sure that the ingredients will achieve the exact product desired, to ensure consistency after the new installation. “We normally request to have the flour used into production, shipped into the demo center, and then test the quality of products we will obtain on the same line we recommend for installation.”

This is not a laboratory, scale testing, but a full-scale test of all aspects, from ingredients, to equipment and operation parameters. “We have master bakers who help at this stage, ingredient/yeast experts, a complete team of specialists who help fully develop the required product. Depending on how ingredients will react, we can increase proofing times, or temperatures where needed, to make sure that the line is fully adapted to the ingredients and the product characteristics.”

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