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» Dedication to tradition fuels La Mie Caline’s success
Dedication to tradition fuels La Mie Caline’s success
A repertoire of classic baked foods allows the company to expand in the French food service market.
Central bakery
La Mie Caline’s central bakery supplies more than 230 shops throughout France.
Research and development
Stéphane Babarit, director of R.&D. and industrial process, coordinates production and new product development at La Mie Caline’s central production facility.
Inline system
A versatile inline system outfitted with 3 mixers and 12 fermentation tanks creates high-moisture doughs for the baguette line.
Resting dough
After intermediate proofing, rested dough pieces travel through makeup to gently create elongated strings.
Donut processing
Yeast-raised donuts float in a fryer that flips them over halfway through the 1 ½ -minute process.
Cutting pizza dough
After applying olive oil and sauce, the dough sheet is die cut at a rate of 3,000 pizzas per hour.
Cooling baguettes
Freshly baked baguettes stream out of the oven toward ambient cooling and a spiral blast freezer.
Ingredient system
A supersack system provides minor ingredients such as salt, semolina or sugar to various production lines.
Proofing baguettes
On the automated baguette line, dough pieces head up to intermediate proofing to relax prior to moulding, proofing and baking.
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