Paneotrad is a perfect example of baker and technology working together. It is a machine that divides and molds the dough, allowing the baker to save up to 30% in labor time. Retarded dough that has been scaled and cut is placed into the Paneotrad. It is then divided and molded, stress-free, directly from the retarder, ready to be baked, thus eliminating the need for proofing.
As added options, there are many forming dies to choose from for different shaped dough, as well as a mobile tub storage table with a wooden top and flour duster. Also available are racks to fit up to 14 storage tubs.
“The Bongard Paneotrad system is a simplified method for producing high quality Artisan bread…it allows for the production of doughs with high absorption rates, while maintaining the ability to divide and handle the dough. The Paneotrad system eliminates the labor for manually hand-molded bread. It saves production time and eliminates the need for proofing. We have been running our Paneotrad 7 days a week for close to three years with no repairs.
-John Held—Special Projects Manager–Bakery Dept.
Watch the video below to see the Paneotrad in use.