When ingredient expertise meets machine know-how: delicious sourdough products with the dough cutting machine KDS

Sourdough has become an essential part of the artisan bakery. Consumers appreciate its rich flavour, long fermentation process, and authentic character. At the same time, sourdough dough places specific demands on the production process. Successful handling requires a thorough understanding of both ingredients and technology.

With this in mind, Erwin Tweebeeke of Kalmeijer Bakery Machines and Marco van Scheijndel of Puratos came together for a practical knowledge-sharing session focused on the dough cutting machine KDS. The aim of this collaboration was not to develop new recipes, but to exchange expertise from their respective fields. Marco contributed his extensive knowledge of raw materials and sourdough products, while Erwin shared his expertise on the KDS and dough-processing technology.

Knowledge sharing in practice

For the session, Puratos provided a range of recipes. These formulations were then tested to assess how they performed during processing with the dough cutting machine KDS. The results showed that the products could be processed exceptionally well and that the recipes required little to no adjustment to work successfully with the machine.

This confirmed that the KDS is not only suitable for traditional dough types, but also for sourdough products. By gaining a deeper understanding of the characteristics of the ingredients and combining this knowledge with expertise in machine technology, valuable insights were gained into the optimal mechanical processing of these dough varieties.

Craftsmanship and technology strengthen each other

The artisan bakery sector is constantly evolving. Consumers are increasingly choosing authentic sourdough bread, while bakers face the challenge of producing these products efficiently without compromising on quality or craftsmanship. This makes it more important than ever to combine knowledge of ingredients with expertise in processing technology.

Smart technologies support the baking process without detracting from the quality and craftsmanship for which artisan bakers are known. This knowledge-sharing session demonstrates how ingredient expertise, recipe development, and the right machinery can work together to achieve the best results. The outcome is a range of products that meet consumer expectations while fitting seamlessly into the baker’s day-to-day operations.

Learning together, improving together

At Kalmeijer, we believe that innovation starts with sharing knowledge. The collaboration between Erwin Tweebeeke and Marco van Scheijndel is a great example of this. By combining expertise in ingredients, dough behaviour, and processing technology, both parties gained valuable new insights that contribute to even better support for artisan bakers.

This session demonstrated that successful product processing begins with a solid understanding of both the ingredients and the technology involved. When these two areas come together, they create solutions that are not only efficient but also preserve the quality and artisanal character of the final product.

Interested in the recipes, or would you like to experience for yourself how the KDS can contribute to an efficient production process, even for artisan recipes such as sourdough? Feel free to contact us or request a demonstration. Keep an eye on our website and social media channels for the recipes, or request them directly through our website.