Bakery Firms

Bakeries produce and sell baked goods such as bread, rolls, and pastries. Current challenges include rising energy and raw material costs, which increase production costs. Furthermore, a shortage of skilled workers and increasing competition from discounters and supermarkets are complicating their market position. Consumers are increasingly placing value on healthy, regional, and sustainable products, which requires adjustments to the product range. Trends such as the digitalization of production and sales processes, the introduction of online ordering systems, and the development of vegan and gluten-free baked goods are shaping the industry. These developments aim to increase efficiency and meet changing customer needs.

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BAKERY FIRMS

Upon delivery of sweeteners such as invert sugar or isoglucose, the Brix value is checked using a refractometer. This is the only way to ensure that baked goods such as cookies or cakes have the desired sugar content – for a balanced taste experience and the highest product quality!

Digital refractometers

ORM 1RS

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BAKERY FIRMS

The price computing scale helps you quickly and easily determine the prices of small baked goods such as cookies. Thanks to the large item memory, you speed up the sales process and increase customer satisfaction.

Price computing scales

RIB 6K-3M

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BAKERY FIRMS

When making gingerbread dough, ingredients such as almonds, marzipan, and spices are precisely measured. Careful weighing of all components is crucial to adhering to the recipe exactly and ensuring consistent quality, taste, and texture of the baked goods.

Bench scales

FFN 3K1IPM

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BAKERY FIRMS

As in conventional bakery, when baking gluten-free, the components (flours from buckwheat, millet, rice or corn, leavening agents and spices) must be precisely weighed. Accuracy in the weighing process, i.e. conscientious adherence to the recipe, is important for perfect and delicious baked goods

Bench scales

FCF 30K-3

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BAKERY FIRMS

Additional ingredients such as spices or grains are precisely weighed according to the recipe when baking bread. The precise dosage is important so that the bread meets the required standard and this generates customer satisfaction.

Bench scales

FCD 3K-3

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BAKERY FIRMS

With the KERN floor scale, you can weigh flour directly in the mixing container without interrupting the production process. Drive-through scales are ideal for streamlining workflows and avoiding unnecessary time losses.

Floor scales

NIB 600K-2

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BAKERY FIRMS

The KERN precision balance is specially designed for the accurate measurement of small quantities and is therefore ideal for the development of new baked goods or special recipes.

Precision balances

PCB 6000-1

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BAKERY FIRMS

With the KERN bench scale, you can precisely weigh ingredients such as flour, yeast, and salt. This ensures the quality and consistency of your products.

Bench scales

FCF 30K-3

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BAKERY FIRMS

The KERN bench scale is ideal for weighing dough pieces that must be the same size to ensure even baking.

Bench scales

WTB 6K-3NM

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