The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help Scaling Up Roll Production

gingerbread509's picture
gingerbread509

Help Scaling Up Roll Production

hi everyone! Long time lurker, first time poster. 

i work at a bakery where we do all hand shaping and forming of doughs. We currently make kaiser and sandwich rolls at a decent volume - about 150-250 a day. 

We are considering taking a new wholesale client which would add another 200 a week at least. Definitely untenable for our staff, even now they're nearly at a breaking point. My background is all patisserie, so I'm not familiar with how we might be able to automate this procedure at all. I tried google, but would rather hear first hand how other bakers or bakeries do it. 

Thank you in advance!!

suave's picture
suave

There are machines for that, from simple mechanical dough dividers, to almost completely automated dividers/roundera that can make hundreds of rolls per hour.

jimbtv's picture
jimbtv

I would recommend you visit www.bbga.org, join the organization, and post your question there. BBGA is a community of small to very large bakeries, and the membership includes consultants and manufacturers.

I think your likelihood of getting a response from people who live and breath your issue would be better over there.

Best of luck.

 

Jim