La Mie Caline’s central bakery supplies more than 230 shops throughout France.

Stéphane Babarit, director of R.&D. and industrial process, coordinates production and new product development at La Mie Caline’s central production facility.

A versatile inline system outfitted with 3 mixers and 12 fermentation tanks creates high-moisture doughs for the baguette line.

After intermediate proofing, rested dough pieces travel through makeup to gently create elongated strings.

Yeast-raised donuts float in a fryer that flips them over halfway through the 1 ½ -minute process.

After applying olive oil and sauce, the dough sheet is die cut at a rate of 3,000 pizzas per hour.

Freshly baked baguettes stream out of the oven toward ambient cooling and a spiral blast freezer.

A supersack system provides minor ingredients such as salt, semolina or sugar to various production lines.

On the automated baguette line, dough pieces head up to intermediate proofing to relax prior to moulding, proofing and baking.