Baguette Quality

It has been commonly accepted that since authentic baguette bread depended on soft and thoroughly hydrated dough having undergone a long fermentation process, its delicate handling could only be managed by artisan bakers. Superior quality baguettes depend on this yielding yet weighty dough, whose kneading must not be violent in order to conserve the baguette’s fine honeycombing. Thanks to technological advances stemming from the collaboration of Philibert Savours and Fritsch, this vulnerable balance is no longer an impossibility to preserve in an industrial context. With Philibert Savours’ Campasine recipe, Fritsch production lines are able to produce a baguette that gives the impression it was formed by the hands of a master baker.

Guaranteeing the constancy of a product whose kneading process conveys great formal variability is no walk in the park. How do you mould dough in order to make each finished baguette recognizable, while still ensuring a tranquil enough process to protect its honeycombing?

Fritsch innovates by completely eradicating the moulding stage: instead, the bread is cut in the shape of omegas right from the dough sheet. This ensures a process void of stress and degassing all while creating a uniformly recognisable product. The Campasine: same size, same form and same taste, batch after batch.

Elaborated from the Phil Campasine flavour concentrate, the Campasine baguette is the result of the equilibrated alliance of Camp Rémy wheat and buckwheat; rare, but valued ingredients in bread-making. The Phil Campasine flavour concentrate is derived from flours chosen for their aromatic qualities that are then sublimated by a slow fermentation process taking from 7 to 10 days. This confers to the concentrate distinct fragrances in dominant tones of chestnut.

The Campasine benefits from an original process for the incrustation of spelt wheat. Since the moulding stage is eliminated, the spelt wheat is applied directly to the top and bottom of the dough sheet. This technique brings considerable value to the baguette while eliminating the obstacles created by other processes. The solution is simple and pertinent and allows the unfailing production of Campasine.

Fritsch’s production line offers the possibility of baking anywhere from 3,000 to 10,000 baguettes an hour, depending on the needs. This, it realizes in individual batches ranging from 500 pieces (or 150kg of mix) to 750 pieces (or 250kg of mix). Industrial producers deciding to have the machine work around the clock for a 24th day could theoretically produce as many as 480 batches for a maximum number of 240,000 baguettes.

For more information, visit philibertsavours.com.