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Industrial Solutions
Artisan Bread
ARTISAN BREADS
Retaining the traditional character of handmade bread—structure, texture, and flavor—within an automated production line.
That’s what Beroven delivers
To replicate artisan bread in an industrial setting, you need thermal accuracy, process expertise, and full product insight.
Beroven’s cyclothermic systems and refractory deck ovens simulate the heat profile of traditional baking.
This combination of radiant and convective heat enables consistent crust formation, crumb texture, and color—batch after batch, even in continuous production lines.
Respecting the nature of living dough
To industrially reproduce the quality of artisan bread, thermal treatment must adapt to the dough’s evolution.
Beroven’s heat control system enables proper gas expansion during fermentation and protects crumb structure.
Crust formation is progressive, ensuring the product opens and bakes evenly without stress or collapse.
PHASED CONTROL
ARTISAN BREAD AUTOMATED LINES
Automatic transferring lines for artisan bread
Proofing Chambers
Independent temperature control per chamber
Aluminium conveying entry to stone hearth oven
Baking controls on a multi-panel system
Oven way out on a high efficiency conveying system
Cooling continuous spiral
Artisan Bread Variants
Artisan bread production lines
Artisan bread demands slow processes, complex doughs, and consistent results.
We design and adapt our automated lines to handle long fermentation times, stone baking, and free-form loaves—without losing control or production stability.
- Suitable for soft, high-hydration doughs
- Handles irregular shapes and free-scoring formats
- Enables stone baking, in both deck and tunnel ovens
- Fully automated while preserving product identity
We engineer industrial lines that honor the character of each bread.
Traditional Loaf
Batard Bread
Rustic Loaves
Family round loaf
Seeded country loaves
