Based on traditional dough handling methods, the new refrigeration technology was to be precisely controlled, especially for processes in the positive temperature range. Soetebier produces today at the most cutting-edge and energy-efficient level, while combining it with their in-house craftsmanship.
The SOFTSTEAM humidification system resembles a natural phenomenon: gentle natural mist settling on a sunny autumn morning over the lake. The ISAVE energy concept was another crucial point – high energy savings and thus a reduction in carbon emissions.
Preserving and advancing the craft and modern culinary culture are paramount. Elaborate recipes are executed using natural ingredients from the region.
In 1959, Hans and Brigitta Bolten founded the renowned company, which is now being run by the Bolten family in its second generation, with over 40 branches. An air-conditioned bread roll production facility is the centrepiece of the business expansion.
The coveted sliced rolls are delivered to sales locations throughout Düsseldorf after a long period of storage and maturation in a total of 10 ICECOOL refrigeration units. This ensures that OEHME customers always enjoy fresh rolls – crispy, crusty, and aromatic with a beautiful sheen!
The 260-year-old family business grows its own grain for the Bioland-certified products.
Rot am See, Germany
Based on traditional dough handling methods, the new refrigeration technology was to be precisely controlled, especially for processes in the positive temperature range. Soetebier produces today at the most cutting-edge and energy-efficient level, while combining it with their in-house craftsmanship.
The SOFTSTEAM humidification system resembles a natural phenomenon: gentle natural mist settling on a sunny autumn morning over the lake. The ISAVE energy concept was another crucial point – high energy savings and thus a reduction in carbon emissions.
Preserving and advancing the craft and modern culinary culture are paramount. Elaborate recipes are executed using natural ingredients from the region.
In 1959, Hans and Brigitta Bolten founded the renowned company, which is now being run by the Bolten family in its second generation, with over 40 branches. An air-conditioned bread roll production facility is the centrepiece of the business expansion.
The coveted sliced rolls are delivered to sales locations throughout Düsseldorf after a long period of storage and maturation in a total of 10 ICECOOL refrigeration units. This ensures that OEHME customers always enjoy fresh rolls – crispy, crusty, and aromatic with a beautiful sheen!
The 260-year-old family business grows its own grain for the Bioland-certified products.
Rot am See, Germany
The best baking result, in reproducible quality. This claim is an incentive – every day anew. This is how the worldwide community of Thermo-Oel Bakers works to make progress. Convinced of the technology and awareness of the environment. Always in view: The ease of use and efficiency of thermal oil ovens for their own employees and colleagues.
This is how good things are created – together, of course.