Bongard describes the invention of the Paneotrad as a “radical change, a true revolution.” Paneotrad is a machine designed for the production of traditional breads with an airy texture. It allows for gentle dough handling without degassing or stressful operations while enhancing flavor. The automated working cycle of Paneotrad offers consistency in processing dough from one batch to the next.
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.
“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.