Par-baked bread

Baguette-style bread

Innovation in Food Engineering

We capture the aroma and texture of artisan bread in every par-baked piece

PAR-BAKED BREAD

Termopan by Insertec makes it possible

Our solutions combine thermal engineering from our R&D department, module automation and precise control to ensure repeatable partial baking, regardless of volume or format.

The result: breads with a stable internal structure, a developed crust and consistent behaviour during final bake-off.
Whatever the product type, the line speed adapts to the requirements of each recipe.

What makes this process different?

The par-baking process stops baking before starch gelatinisation and structural setting are complete. The bread is rapidly cooled to stabilise its shape and stop fermentation activity. The result is a product suitable for final bake-off without loss of quality.

Baking control

Par-baked bread lines are designed to stop baking at a precise point (between 60% and 90%, depending on the product).

This stage develops the product’s structure, crust and controlled volume.

Cooling

Par-baked bread leaves the oven before internal baking is complete, meaning that the starch structure has not yet fully set. 

Correct management of two-stage cooling prevents crumb collapse, a rubbery or hardened crust and residual moisture that would shorten the product’s shelf life.

Freezing

Careful control of rapid freezing time (shock freezing) preserves the internal texture and moisture, and prevents large ice crystals that would affect quality during final bake-off.

Packaging matched to the cooling rate

Par-baked products require precise control of the time between oven discharge and packaging.

In our lines, the cooling system is synchronised with the packaging section to ensure the product arrives in the optimum thermal and structural condition for storage.

Automated lines for par-baked products

Automated par-baked bread line

Unit monitoring

Proofing chambers

Deck chambers

Temperature control for each chamber

Baking

Conveying and cooling

Cooling and deep-freezing

Packaging

Par-baked varieties

Par-baked product lines

A well-designed par-baked bread line improves production times, expands distribution opportunities and reduces waste.

Our par-baked bread lines are designed for continuous operation and adapt to different dough types, sizes and degrees of baking.

Long loaves

Large loaves

Bread rolls

Speciality rolls

Puff pastries

Bagels and compact breads

Compatible product types

Par-baked baguettes, partially baked rustic breads,

rye or mixed-flour breads, speciality breads with crusts and scoring,

puff pastries and prepared sweet bakery products

Need a production line tailored to your product?

Our technical team assesses your production requirements

We design configurable, scalable solutions

We support you throughout the project management and customisation process

Operational advantages

Continuous, stable production of up to 20,000 units/hour

Consistent partial baking and final bake-off

Reduced waste through thermal precision

Flexible configuration for multiple formats

Energy efficiency through zoned control

Easy integration with fully automated systems

Specific adaptations

Wire mesh belt ovens with separate baking and drying zones

Powerful steam injection in the initial stages

Cooling modules and freezing tunnels that can be integrated into the line

Flexibility for artisan and industrial formats

Termopan by Insertec provides process engineering, recipe-specific design and automation, adapting each line to your requirements.