In 1959, Hans and Brigitta Bolten founded the renowned company which from the start placed highest value on traditional manufacturing techniques. This is underscored by the fact that senior boss Hans Bolten held the position of President of the German Federation of Bakers for many years. Today the family-owned business with over 40 offices and 360 employees is run by Ralf and Maria Bolten together with their daughters Maite and Melissa, and their son-in-law Tim Schenkel.
Air conditioned roll production is at the heart of the bakery`s expansion – with all the technology involved: A new bread plant with an hourly output of 14,000 units, a new iceCool dough water system and two new iceCool shock freezers.
"More important however is the subsequent processing of the dough pieces for over 16 hours in iceCool`s SlowProving plants", as confirmed by Thomas Wichert and Heinrich Krause, production managers at Bolten. The fermentation process for the German rolls and so-called Boltis is precisely controlled here for periods up to 16 hours. The Boltis are a highly popular special bun which can only be bought from BOLTEN. The "hearty" wheat roll is a big favourite here in the heartland of western Germany, where, as the saying goes, "it`s the heart that counts".
Success has proved them right. The Bolten Bakery has enjoyed above-average market growth in recent years.
Overall, the new iceCool concept includes even more refrigeration systems: Two SlowProving plants for 20 rack trolleys, a TK dough storage cell for 120 oven racks, and a power-controlled multi-compressor system for bakeries.
With natural resources and lowest CO2 emissions
How can natural resources like geothermal energy, ground water and solar power be harnessed for modern refrigeration technology? The Evertzberg Bakery drew up the idea contest together with an engineering office:
Today, two frequency-controlled iceCool multi-compressor systems with heat recovery supply a total of 15 state-of-the-art cold cells. The iceCool plants are counter-cooled with ground water – air coolers are nowhere to be seen on the roof. The iceCool plants maintain their full cooling performance even in summer temperatures and consume a lot less energy. The fermenting systems are heated with excess heat from the ovens, as are the defrost processes of the shock freezer and TK plants. This saves valuable power that would be otherwise wasted!
The Evertzberg Bakery is well known for its superb Mediterranean bread and biscuits assortment. Names like Baguette Parisienne, Aargau and Ticino Country Bread wake up holiday feelings and are enjoyed as unique speciality breads. All this is achieved without additives – only through long and careful dough proofing. The manager Oliver Platt has therefore placed very high demands on the climate in the new iceCool refrigeration systems. With the iceCool softSteam method, he has found a crucial tool to implement the gentle moisture his bread delicacies need. Another important criterion was that iceCool was able to provide an individual software program. Everything is remotely monitored via the Internet and Oliver Platt can programme the iceCool refrigeration system conveniently from his office computer.
Traditional baking with cutting-edge iceCool refrigeration systems
The Franconian Lake District near the Romantic Road is one of the most beautiful holiday regions in Germany. In the heart of the region, in Muhr am See, lies the new building of the Herzog Bakery and Confectionery Shop. The state-of-the-art production facility has a cosy café and back restaurant attached to it. "I find the combination of high-tech and traditional craftsmanship fascinating", says Alexander Herzog. "We wanted the new refrigeration system to deliver exactly that. A modern technology with which we can implement our traditional work processes." That is why the bakery chose iceCool. "The softSteam humidification system is similar to a natural phenomenon we know well here. On a sunny autumn morning, gentle natural mist settles on the lake", says Alexander Herzog, head of Herzog Bakery.
The iSave energy concept was another important point. iceCool was the only supplier to offer a power-controlled pack for cold-storage rooms, ensuring high energy savings and a reduction of CO2 emissions.
Tradition and progress preserved with iceCool
The MOSS family business has been creating traditional bakery goods in Aachen for 3 generations. Their mission is to preserve and further develop traditional craftsmanship while combining it with modern food culture. The elaborate recipes are implemented with natural raw materials from the region. MOSS lets their dough pieces rest long and gives them time to mature. The famous Aachen gingerbread speciality, the so-called Printen, can nevertheless be produced all year round and the outlets can offer freshly baked goods up to three times a day. This is warranted by the 23 cutting edge iceCool refrigeration systems in the new production facility.
In addition to wheat biscuits, large loaves are also baked after gentle fermentation processes with iceCool proofing systems. The upgrade included exceptional requirements which were also covered by the iceCool delivery spectrum, such as a storage area with special air conditioning for the worldwide famous Aachen Printen. To ensure their extraordinary quality, the MOSS Printen rest and mature at ideal temperature and humidity conditions in a processor-controlled iceCool chamber.
Long dough proofing for lasting satisfaction
The OEHME family business, run in second generation by Ralf Oehme, has been offering its customers freshly baked goods every day for over 40 years now. The company`s craftsmanship is reflected in their slogan: "Bread and cakes made by using traditional master recipes". This high standard is ensured by long dough process and natural ingredients. The bakery prepares and processes both rye sourdough and wheat sourdough, giving the pastry a particularly aromatic character.
The coveted German rolls reach the sales outlets across Dusseldorf after a long storage and ripening period in a total of 10 iceCool refrigeration systems. OEHME customers can therefore always enjoy fresh rolls - crisp, crusty, aromatic, and with an enticing lustre. In addition to the German rolls, the bakery offers Mediterranean speciality breads in the highest quality, thanks to very long dough resting times and gentle fermentation processes facilitated by the iceCool refrigeration systems. French Country Crust, Swiss Crust and Welsh Walnut Bread are delicious bread specialities that delight their customers.
SlowProving - Geschmack, der aus der Kälte kommt.
Die Bäckerei Soetebier ist ein familiär geführtes Bäckerei-Unternehmen in Winsen-Scharmbeck, zwischen Hamburg und dem malerischen Lüneburg. Mit dem Firmenslogan „Ehrliche Backwaren seit 1901“ werden Tradition und eigener Anspruch gleichermaßen kommuniziert. Produziert wird grundsätzlich nur mit Rohstoffen, deren Herkunft die Soetbiers genauestens kennen - „So verarbeiten wir beispielsweise nur Mehl aus der Lüneburger Heide - und das jeden Tag frisch.“
Für den Neubau der Produktion wurden vom Inhaber Frank Soetebier daher auch die Vorgaben für die neue Kältetechnik klar formuliert: Angelehnt an traditionellen Teigführungsverfahren sollte die neue Kältetechnik besonders bei Führungen im Plus-Grad-Bereich genauestens zu steuern sein. Mit dem SlowProving-Verfahren von iceCool war hier das richtige Konzept schnell gefunden. So wurden gemeinsam mehrere SlowProving-Anlagen, dagegen aber nur ein Minimum an TK-Fläche für den neuen Betrieb geplant und realisiert. Dabei wurde durch iceCool ein ultramodernes Kälteverbund-System installiert, das hocheffizeint arbeitet. Fortan produziert die Traditionsbäckerei technisch und energetisch auf dem modernsten Stand – verbindet dies aber gleichermaßen mit der hauseigenen Handwerkskunst, die seit über 100 Jahren gewachsen ist. Eine Entscheidung, so betont es Frank Soetebier, die er immer wieder so treffen würde.