Curtain call for our customers: Tradition meets innovation at Diepenbrock Bakery
Previously manually pressed, weighed and dipped baked goods are now produced automatically at the Diepenbrock bakery thanks to the Artisan SFM EC. This not only saves time, but also results in a significant reduction in raw materials and sprinkles.
The Diepenbrock bakery has been a traditional business in the German Münsterland region since 1860 and stands - then as now - for enjoyment. Time-tested craftsmanship combined with natural, regional raw materials, passion and expertise form the basis for high-quality baked goods in what are now eight stores. A high degree of innovative spirit and the striving for continuous improvement and expansion guarantee the success of the Diepenbrock bakery.
For the managing directors of Diepenbrock, Marc Mundri and Daniel Diepenbrock, consistently high product quality is the most important indicator of customer satisfaction. The well-known shortage of skilled workers is not very conducive to this. Qualified and competent employees are enormously important for every company and contribute significantly to the product quality and subsequently to the company‘s success. Since it is almost impossible to find skilled workers for the production
of high-quality baked goods and long-term absences are becoming more and more common, the lack of skills is to be compensated for with the help of automation processes.
The production of our daily workload of baked goods would no longer be feasible without the Artisan SFM EC. What is now possible in 20 minutes with one employee previously took three employees and an hour!
Daniel Diepenbrock - CEO
Added to this is the pressure that even traditional bakeries such as the Diepenbrock bakery have to produce larger quantities with consistent quality standards and at the same time meet technical requirements in order to survive on the market and satisfy increasing customer demand. It is therefore important to strike a balance between traditional craftsmanship and increasing productivity in order to remain successful and expand the customer base.
With the help of the Artisan SFM EC, we have been able to save almost half of the raw ingredients, such as dust flour and grit. The long kettle cooking process has also reduced the addition of
Daniel Diepenbrock - CEO
yeast by up to 40%.
We had been looking for a bread line for a long time and Koenig convinced us because the Artisan SFM EC is simply the best!
Daniel Diepenbrock - CEO
With the Artisan SFM EC, Koenig has developed a high-performance dough belt system. SFM (stress-free modular) stands for best dough protection, highest product quality, high weight accuracy and maximum product safety. PLC-guided operation, which automatically regulates the parameters dimensions and weights of the products, as well as unrivaled flexibility with minimal changeover times are further innovations that have been incorporated in the Artisan SFM EC. The „Easy Clean“
design also allows full accessibility and minimal cleaning effort.
Whether ciabatta, crispy fresh, rose rolls, grain corners or breads - the system processes soft doughs without residual dough. The modular design also makes it possible to retrofit a forming station, sprinkling station, proofing cabinets, etc. as required. Thus, Koenig offers a solution for Diepenbrock that combines ease of cleaning, flexibility and a high product variety.
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