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FORUM

MAG' ISSUE NUMBER 4

BONGARD'S

WORLD

OUR KNOW-HOW

PANEOTRAD®

ORION EVO & INTUITIV'2

INTERVIEW FROM AN OWNER

BONGARD NEWS - JUNE 2018 - PAGE 1

FORUMMAG'

XNew features

EntertheOrionEvOUniverse Eating habits are changing around the world. Consumers obviously expect their bakers to offer good quality products at any time of day. However, these products also have to be healthy and offer reasonable value for money, although consumers will accept to pay a little bit more to be sure of getting the best quality. There is a growing interest among customers in the source of products and how they are made.

XNew baking chamber The “smooth hearth plate” effect (grooveless transition between oven front and baking chamber) allows for a fast and efficient cleaning of the oven hearth plate

To satisfy this persistent demand, bakers must have reliable equipment with which they know they can provide tasty products all day long and in sufficient quantities without any loss of quality. For Bongard, the oven is key to the organisation of a bakery. Robust and designed with durable materials able to withstand intensive use, it must satisfy the baker’s every need.

XNew system for opening the glass panel The cleaning position makes it possible to very easily maintain the inside of glass panels, without requiring disassembly.

XSteam extraction Each level is equipped on standard with a relief valve that evacuates excess pressure in the baking chamber.

XNew resized steam generator placed at the back of the oven, the steam is injected from the rear to the front of the baking chamber

The new Bongard electric deck oven was designed with these requirements in mind. At the cutting edge of technology, with its Intuitiv’2 10-inch capacitive control panel equipped with its new management software, Orion EvO is ultraresponsive and even more efficient in baking products, whilst at the same time guaranteeing real control of the energy consumed. Excellent baking quality for even more diverse products The quality of the bake central to the baker’s trade. It is the final step that turns the craftsman’s work into delicious perfection. Controlled temperature and rich steam in sufficient quantities are the secrets to a perfect thin shiny crisp crust. To achieve this result, Orion EvO can count on the new design of the openings and more importantly on the ultra-accurate management of its steam devices via its Intuitiv’2 control. The construction of the oven with improved door insulation, the removal of all thermal bridges and reinforced sealing of the chambers guarantee the temperature is perfectly even over all the baking chambers. Resizing the steam devices specially designed to adapt to the capacities of the Orion EvO oven (in the standard version 15 kg of cold dough/ m²/hour of baking up to 18 kg/m²/hour in the boosted version) and the integration of a water measurement system on each device lead to good quality steam distribution. Even more importantly, the Intuitiv’2 control constantly assesses the state of the steam devices to automatically prioritise their heating so they are always able to produce the right amount of steam


at the right moment. A motorised damper entirely managed by Intuitiv’2 is available as an option and can be installed on the chambers to facilitate the baking of products which need the steam to be evacuated. An oven that can stand the pace This concern to have equipment that is always ready to go is the leitmotiv which guided Bongard in the design of the new Orion EvO. Nowadays consumers expect to have fresh bread and varied products throughout the day. If, for any reason, the baker’s shelves are unfortunately empty, customers no longer hesitate to go somewhere else to find what they couldn't get. That is why it is important to have an oven which can meet the needs of bakers who want to increase productivity whilst ensuring perfect baking from one batch to the next. The ovens in the Orion EvO range have therefore been designed as standard for a load of 15 kg of cold dough per square metre and per hour of baking. For example, an Orion EvO 801.4.160 oven allows continuous baking on a 3.8 m² baking surface area of up to 125 baguettes per hour ("Paneotrad®” type, i.e. 350 g of cold dough). The “booster” option can be used for shorter baking, allowing the oven to be loaded with up to 18 kg/m²/hour continuously. This higher heating power combined with the excellent insulation of the baking chambers allows a rapid rise in temperature for baking at a sustained pace with no risk of loaves collapsing, thus quickly providing customers with a wide variety of bread and other pastries or snack products. Controlled energy consumption Designing an ultra-responsive oven capable of standing the pace was a pre-requisite for Bongard, but it was unthinkable not to combine this with

FORUMMAG' controlled energy consumption. For this reason, everything has been done to ensure the energy consumed is exclusively used for baking. Thus, the more airtight design of the windows and the addition of surface treatment on the inside of the glass dramatically reduce heat loss from the doors and openings. The new functions of the Intuitiv’2 control panel also contribute to this. This is best illustrated by the “ENERGY SAVING” function and centralised energy management via the control.

switch to standby, the “ENERGY SAVING” function automatically switches off the extractor and the lighting. The oven is entirely switched off. Controlled consumption can have a real impact on finances and is also a positive action for the environment. Because it is important to take into account our impact on the environment and also on everyone's quality of life, Bongard is anxious to develop its new products and new technologies in the years to come with the focus consistently on “environmentally responsibility”.

Orion EvO 1 x 800 mm

That is also what being an environmentally committed manufacture means today.

At any given moment, Intuitiv’2 independently allocates the necessary power to the elements of the oven that need it. Intuitiv’2 can also automatically put one or more of the oven shelves on standby, depending on their use. If the shelf is not used and the “ENERGY SAVING” programme is engaged, the power is cut off and the shelf switches to standby mode until the next delayed start. If all the shelves

Orion EvO 2 x 600 / 800 mm

the first 10-inch capacitive touch screen control panel on the market - Autonomous control which distributes the energy according the needs of each shelf - Work in recipe mode - “ENERGY SAVING” function - Possibility to manage delayed oven starts - Statistics menu to establish a production statement over a defined period - Management by customisable user profile - Videos and tutorials incorporated into the control panel - Guaranteed production continuity

simple X and pleasant - 10-inch screen - Capacitive technology - Totally smooth surface protected from impacts - High screen durability


X smart

- Smooth, intuitive navigation - Simplified icons - Ultra-sensitive - “Copy-paste” function - Dynamic recipe viewing - 2 extra timers - Classification of recipes in folders - Data import/export

premium X quality

INTERVIEW "A great opportunity, coupled with a major asset, the Paneotrad®" Franck Hernandez has a traditional baking background (his father was a baker in Marignane) and has also worked in supermarkets where he rose through the ranks to become a store manager. He came to traditional baking at a turning point in his life. In 1996, he enrolled on a training course and opened an off-premises outlet selling warmed bakery and pastry products in Brignoles. In 1998, he first settled in the heart of Saint-Maximin-la-Sainte-Baume and 2005 in the city outskirts, on the N7 road, under the Bannette trademark. In 2013, a small shopping centre, "Le Grand Cèdre", opened just on the other side of the road with a planned bakery. Franck took the opportunity rather than leave it to a competitor. •Why did you choose this Paneotrad® for this second outlet? "The two businesses are close to each other so we had to set them apart and find another concept. That is why I turned to Paneotrad®. Our Banette bread and pastry shop makes traditional bread (division, rounding, resting, moulding) whereas the business located in the shopping centre uses the Paneotrad® process. The point differing it from the first is undeniably fine pastries. The "Grand Cèdre" business is very clearly positioned on snacks, breads, pastries and tarts. Its advantage lies in the variety of the breads we can offer!” • How did you discover Paneotrad®? "I had seen Paneotrad® in operation at Sirha, and I had read articles in trade magazines. I immediately saw how work organisation could be optimised. With Alain Dufossé, the salesperson at Tout Technique, I visited a baker who used Paneotrad® to give me an idea of the quality of the finished product. It won me over! What I particularly liked was the crispness of the bread and its long life! Then we had to commission the machine. It was done in three days with the help of the demonstrator to get it up and running for the opening. Since then, we are completely familiar with the machine and have developed our own recipes and ways of working!”

with suppliers, cost control, listening to consumers and satisfying their desires as well as openness to new work methods. Paneotrad® seamlessly fits into this approach and momentum. With Paneotrad®, we were able to position ourselves against a major competitor and its slogan: "buy 3 baguettes, get one free." The productivity gain provided by Paneotrad® allows to do the same thing this side of town. In addition, our Facebook page emphasises the "3 +1" position of our products" (including special breads)”. • And customers, what do they say? "Paneotrad® opened access to a public that we did not have in our bakery. Customers love the variety of breads, taste associations, variety of snacking options. We have a line of sandwiches that we prepare and display in the window but we also have an "on demand" range with a choice of breads and a composition of "à la carte" fillings: raw vegetables, breaded chicken, ham, minced meat, etc. and finally, a selection of several sauces. Sandwiches and salads are prepared in front of customers throughout the day. This guarantees good crusty bread and products that

remain fresh until they are eaten!" • Would you do it again? "If I were to take over a bakery, it would necessarily be with Paneotrad®!"

• What benefits do you draw from your production with Paneotrad®?

•In conclusion?

"My wife Sandrine has also previously worked in supermarkets. She was a salesgirl in the bakery department. Our experience in that sector taught us a lot: personnel management, rigour, especially in relations

"I love the Paneotrad® activities and meetings; we share our techniques, the different ways of using the machine, we develop our recipes, and that creates a real community of professionals who are passionate about what they do. I'm proud to be a part of that!"


EVENTS PARIS - FRANCE - EUROPAIN - FEB.03-06TH Europain was the opportunity for Bongard and his dealers to present the new equipments: Spiral EvO, Eris, Paneotrad, Paneodust, Rhea, Boreal and the new electric deck oven

Orion EvO with Intuitiv'2, the new 10" touch screen control panel. This event was a huge success for Bongard and its team.

CHISINAU - MOLDAVIA MOLDEXPO - MAY.10-13TH

MOSCOW - RUSSIA MODERN BAKERY MARCH.12-15TH

Bongard and its agent Justin Lengomba have participated to the Moldexpo Exhibition. During 4 days our bongard demonstrator and Vladimir Olari, a Moldavian baker, produced all types of breads, even a 40 kg (88.2 lbs) burger. At the end of the tradeshow, Bongard received 5 awards in the "innovation of the year" category. Congratulation to the team!

NHL and Bongard were present at The Modern Bakery show in Moscow from March 12 to 15th 2018 at the expocenter of Krasnaya Presnya. Cranberry breads and other specialities have been produced by Marc Masera, our demonstrator and Alexey Sukharev, a Russian baker.


EVENTS CALENDAR STUTTGART - GERMANY BÄKO SHOW - APR.07-09TH Bongard was at the Bäko Show in Stuttgart from April 7th to 9th. While Olivier Masson, our export manager, greeted the visitors, Ralf Kutter, the Lesaffre demonstrator from Germany - our partner offered delicious creations: beet baguettes, turmeric bread,...

FUTURE EVENTS A NEW BONGARD LABORATORY AT VERBEKE Our dealer in Belgium Verbeke is currently working on its new laboratory full equipped with the new EvO products (Paneotrad and new electric deck oven Orion EvO). This place will be dedicated to the organization of special events such as Paneotrad meeting, presentations and tests of new equipments,... The opening of this laboratory will happen within a few weeks.

MUNICH - GERMANY - IBA - SEPT.15-19TH Bongard will be at IBA trade show in Münich from September 15-19th to present its concept of small bakery fully equipped with new equipments: 1 tilting spiral mixer Spiral EvO TL, 1 bun divider Eris, 1 dough sheeter Rhea,

1 roll-in retarder proofer BFM, Paneotrad and its flour duster Paneodust, 1 electric deck oven Orion EvO. Visit us at our booth Hall 5, n° A480.

2 WORLD MASTERS AS SPECIAL GUESTS Deborah OTT - World Master of Bakery 2018 and winner of the IBA Cup 2012 - and her coach Xavier HONORIN - World Master of Bakery 1996 - will be present during the exhibition (from september 15 to 17th).

They will share with us their tips and tricks and some recipes of delightful French pastries while Denis Rebholtz, our Bongard demonstrator, will produce different types of breads. All products will be made on site with fresh ingredients.

KORTRIJK - BELGIUM - BROODWAY EXHIBITION - SEPT.30TH-OCT.03RD Meeting days for bakers, pastry cooks, chocolate confectioners and ice-cream producers. Bongard, represented by its 4 dealers in Belgium, will have the opportunity to present its new electric deck oven Orion EvO and last version of Paneotrad machine. Come and visit us at our 80 m2 booth n° 613


BONGARD all over the world

OUR AREA EXPORT MANAGERS François KLEIN

Australia, Brunei, Canada, China, South Korea, Hong Kong, India, Indonesia, Japan, Laos, Malaysia, Maldives, New Zealand, +33 608 804 849 Pakistan, Philippines, Porto Rico, Singapore, Taiwan, Thailand, USA, Vietnam

[email protected]

Belgium, Cyprus, Croatia, Great Britain, Greece, Ireland, Iceland, Luxembourg, Macedonia, Netherlands, Poland, Slovenia, South +33 607 277 000 America and Caribbean islands, Trinidad & Tobago

[email protected]

Olivier MASSON

Germany, Austria, Switzerland, Czech Republic, Hungary

+33 672 591 098

[email protected]

Frédéric RISCH

Middle East, Africa

+33 675 247 796

[email protected]

Anna OJOG

Armenia, Azerbaijan, Byelorussia, Bulgaria, Denmark, Estonia, Fed. of Russia, Finland, Georgia, Kazakhstan, Kyrgyzstan, Latvia, +33 677 060 632 Lithuania, Moldova, Norway, Uzbekistan, Romania, Serbia, Sweden, Tajikistan, Turkmenistan, Turkey, Ukraine

Aurélia COLLON

[email protected]

KEY ACCOUNT MANAGERS Bruno VANNEL

+33 674 580 983


[email protected]

FORUMMAG'

EvO NEW ELECTRIC

DECK OVEN

NEW CAPACITIVE TECHNOLOGY 10” screen control panel SMART’CONTROL

BONGARD NEWS - DECEMBER 2017 - PAGE 8

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