BREAD FROM THE OLD DAYS: BACK TO BASICS
Bread from the old days, real bread, traditional bread, bread free from additives, Back to Basics, the Love for bread. These are Marketing slogans customers use to challenge the Rademaker RTC (Rademaker Technology Centre) every day. Every baker is unique, everyone is looking for distinctive quality to have consumers enjoy healthy, proper, and honest bread.
We see that the bread industry is moving strongly towards long process times, where not the ingredients dominate but the process itself becomes much more important. By extending resting and proofing times in combination with low temperatures, a complex character is added to the bread. Proofing temperatures, from cold to hot or from hot to cold, also have a large impact on the crust and eating properties of the bread. We see that processing time, from dough to final product, can vary from two to three days. In addition to the longer process times, we see a rise in the addition of water to the dough. Higher water percentage in the dough has an enormous influence on the bread’s structure, tenderness and eating characteristics. Water percentage of 85% to 90% are not unusual and with the Double Chunker Stress Free System (DSS) we are perfectly capable to handle these dough types. Rademaker also sees a worldwide growth in the use of sour doughs, both with solid and liquid structure. Sour dough gives the bread its own unique identity. A trend that we recently see in using sour dough is the use of cuvee. Here several sour dough types are blended together to create a new taste. That means that different sour doughs are added to a dough.
OPTIMAL DOUGH STRUCTURE
Whatever crumb quality you want to produce, the Rademaker industrial Bread Line offers the solution. Do you want to produce bread and rolls with high water absorption, coarse, medium, fine pore structure, or perhaps thin-layered dough? From Artisan, Mediterranean bread types, to the fine structured toast breads, to thin flatbread types, with our Bread line you will be flexible and best equipped for producing a wide variety of traditional as well as trendy products.
Our Bread Selection
This overview highlights the variety we offer. And there’s even more we can create together
Baguette
Batard
Ciabatta
Batard
Grain baguette
OUR DAILY BREAD
MANY SHAPES AND SIZES
Bread comes in many shapes and sizes. This staple food is on the daily menu of people in virtually all corners of the world. We have managed to transform the traditions of the past into robust, state-of-the-art industrial bakery production lines. Today, the ever changing need for new bread types reflects even faster changing consumer attitudes. Rademaker is familiar with types of bread from all over the world. We have incorporated all of this know-how into our flexible industrial Bread line that will allow you to anticipate the future requirements of your customers. It is designed to produce a wide range of doughs; soft dough, strongly hydrated dough, pre-fermented dough, bio dough and firm dough.
MODULAR DESIGN
The unique modular design of the production line allows fast product changeovers and expansion with customized additions with which you can easily adapt your product range. Designed to meet the highest hygienic and safety standards, the Rademaker industrial Bread line will yield maximal results in terms of product quality and Return On Investment, with a focus on ingredient and waste reduction. Capacities range from 500 kg – 9,000 kg per hour, consistently produced hour by hour, day by day and year by year.
UNLIMITED PRODUCT VARIETY FOR THE BEST QUALITY
A good recipe is the very basis of your bread quality. As it is our quest to produce a wide variety of high quality breads, the Rademaker industrial Bread line is capable of handling a large variety of recipes, including those for breads with a high water % (strongly hydrated) or low salt content, with bio ingredients, or gluten free, pre-fermented, Levain, mother dough, biga and sponge dough. All these recipes result in a very wide range of bread products. Whatever bread product you desire to produce, dough processing holds no secrets to us.
Thanks to the modular set-up, this flexible production line allows you to produce a wide range of breads by simply exchanging one or more modules. While our Bread line is developed to produce an extensive and international assortment of breads, we can take the extra step and apply one of the major strengths of Rademaker, namely developing customized modules tailored to your specific needs.
explore a world of Bread production options
OUR BREAD LINES
For more information on the processes, check the page of our Rademaker or Radini Bread Line or get in touch with your regional sales agent
Radini (compact)
for a flexible combination of automated and manual processing steps. Ideal for artisan and mid-sized bakeries.
Rademaker (industrial)
designed for high-volume production, suitable for medium to large industrial bakeries.
Radini
— Compact
- From 250 kg to 1,200 kg of dough per hour
- Approximately 9,500 products per hour
- Working width: 400 or 800 mm
— industrial
- From 500 kg to 9,000 kg of dough per hour
- Approximately 24,000 products per hour
- 600 mm | 800 mm | 1,000 mm | 1,200 mm
Quality Commitment
OUR Product
Range
Our solutions are designed with one clear principle: preserving dough quality from start to finish. Thanks to our innovative stress-free production technology, the integrity developed during mixing is maintained throughout the entire process.
The result is reliable performance and consistent end products that meet the highest standards every time.
Laminated Dough
Pastry
Croissant
Savory & Sweet Pies
Bread & Buns
Flatbread
Pizza
Pinsa
Donut
Gluten-Free
Long Shelf-Life
We design reliable laminating systems that ensure efficient, high-quality laminated dough output. Whether you’re making croissants, swirls, palmiers, or similar products.
Classic or innovative, pure or filled with premium chocolate or fruit preserves, pastry comes in all shapes and sizes to meet diverse consumer tastes. Yeast or puff pastry, with butter or plant-based fats like margarine, our Universal Make-up Line delivers your product exactly as you envision it
Our croissant lines work with all types of croissant dough. From classic to gluten-free and long-shelf-life dough. This allows us to create a wide variety of products while ensuring the taste, texture, shape, and consistency you and your customers expect.
From sweet fruit pies to savory quiches and pastel de nata, our lines can produce it all. With versatile depositors, we create open or closed-top pies in foils or on trays. Whatever the variety, We ensure the quality and flexibility you need.
Soft tin breads with a fine crumb, crusty artisan loaves with an open structure, or gluten-free and bio varieties: bread is a timeless favorite. Every recipe brings unique flavors and textures to the table. Whatever bread you wish to create, our dough processing capabilities make it possible, because bread is endlessly versatile, and so is our line.
Flatbreads have been enjoyed for centuries and recently gained worldwide popularity thanks to their healthy image. Pita, naan or tortillas each bring their own taste and tradition, making flatbread a perfect fit for today’s modern healthy diet. Our Flatbread Sheeting Line makes it possible to create these authentic classics in any shape or size.
Pizza has become a global favorite, enjoyed in endless varieties. Starting with classic bases to richly topped creations. Each style, thin and crispy or soft and airy, offers its own taste and texture, making pizza a perfect match for every occasion. To meet this demand, our Pizza lines makes it possible to produce authentic pizza bases and complete pizzas in any shape or size.
Pinsa is an ancient Roman delicacy that has recently captured the attention of pizza and bread lovers worldwide. Known for its crispy crust, airy texture and natural ingredients, it combines tradition with modern taste. With our Pinsa solution, this authentic specialty can now be produced consistently and at scale
Donuts are a true classic, loved for their soft bite and endless variety of shapes and flavors. Tasty ring donuts or filled creations, cinnamon rolls and honeybuns: each treat brings its own indulgence. To make them all, our Donut Line offers the flexibility to create authentic favorites with consistent quality and taste
The gluten-free lifestyle created new challenges for bakeries as gluten-free dough requires unique expertise due to its sticky and delicate nature. Our proven technology and experience ensure reliable, high-quality gluten-free production.
As demand for long shelf-life croissants and pastries grows, bakeries need solutions that combine innovation with tradition. By using a rich recipe with sourdough and a specialized enzyme blend, Rademaker’s proven technology ensures soft, high-quality products that stay fresh longer
Contact Us
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