Story of Success:
“zur Horst” country bakery
organizes the processes in its
bakery with vacuum technology
It was in 2019 that the vacuum conditioning technology aroused the interest of the master baker and confectioner from Stadland-Alse, Germany. Shortly afterwards, he started to reorganize the processes in his bakery. Today, Torben zur Horst says with full conviction: “I would do it exactly the same way again.” Not least because of the many advantages the WP VACUSPEED has to offer.
Producing breads and baked goods in less time
and with improved quality
Torben zur Horst describes himself as a baker with a passion not only for dough, but also for technology. It was in 2019 that the vacuum conditioning technology aroused the interest of the master baker and confectioner from Stadland-Alse, Germany. Above all, because as a baker with a “Natur pur” label, the WP Vacuspeed enables him to produce breads and baked goods “in a quality that was not possible before.” The master baker from the Wesermarsch region had already been familiar with working pre-dough and long dough resting times. “The installation went perfectly smooth”, and after two days the team in the bakehouse had familiarized themselves with the new baking process.
Six years on, Torben zur Horst says with full conviction: “I would do it exactly the same way again.” Not least because of the many advantages the WP Vacuspeed has to offer.
For Torben zur Horst, quality is the most important differentiator from colleagues, supermarkets and discounters – even of presumably simple product like a slit roll.
A tender flaky, crisp crust, soft crumb, stability and extended freshness – this not only appeals to customers in his bread roll kiosk, the currently seven branch stores in the Wesermarsch region, and at the farmers’ markets in the region, but also convinces in the delivery business to major customers, which he has been able to win over on account of the excellent quality. For example, every morning at four o’clock, up to 1,000 slit rolls are delivered to a nearby AIRBUS facility.
Despite the early delivery, the first rack oven is not loaded until two o'clock in the morning, since the subsequent vacuum conditioning in the Vacuspeed reduces the baking time by 30 %. Straight out of the vacuum cell and into the van. In the Vacuspeed, the baked goods are cooled to consumption temperature, and can be topped immediately.
As early as 04:30 in the morning, production of the entire range for the delivery business and the initial stocking of the bread roll kiosk at the production facility, the seven branch stores, and the three mobile shop vans is complete. “It used to be really exhausting and stressful for our oven operator, but now everything is more relaxed, and he's happy,” says Torben zur Horst. And not only him. Since more can be produced in less time, it was possible to cancel the second delivery tour later in the morning. And on Sundays, there are now only two employees in the bakehouse instead of three.
Only the four top products in the range of small baked goods are delivered partly baked to the branch stores, and then fully baked on-site. “The sales staff are much less stressed, can focus on selling, and also have time for a nice chat with customers,” says Torben zur Horst.
He took over three branches from another bakery in 2021, and is saving 2,000 euros a year in electricity costs per branch store thanks to the modified baking process involving fully baked and partly baked small baked goods. The baking time is reduced by up to 40 % using vacuum-conditioned, partly baked products. In return, he gives bread and small baked goods some extra time before baking. The pre-dough is produced two days in advance, so that an energy-intensive proofing interrupter is no longer needed in the process.
