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What began as a shared dream of Kristof and Heidi has grown into a flourishing bakery where craftsmanship, quality, and local connection go hand in hand.",[],"body_content$a855efcc-56df-455a-9da8-3659984d6742","body_content",{"variation":182,"version":183,"items":500,"primary":501,"id":520,"slice_type":498,"slice_label":5},[],{"content":502},[503,510,513],{"type":504,"text":505,"spans":506,"direction":162},"heading3","From childhood dream to owning a bakery",[507],{"start":89,"end":508,"type":509},39,"strong",{"type":159,"text":511,"spans":512,"direction":162},"For Kristof, the story of becoming a baker began in kindergarten. During a class visit to the local bakery, he was immediately captivated by the magic of the craft: the smell of freshly baked bread, the warmth of the oven, the rhythm of kneading dough. 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Thanks to a unique measuring and rounding system, the dough is carefully rounded, giving each roll excellent stability. This system ensures a uniform and stable structure within each dough piece. Whether the roll is cut normally or cross‑cut, the crumb remains consistently even throughout.",[],"body_content$54aa3093-0024-4387-9c35-0f79d12464eb",{"variation":182,"version":183,"items":772,"primary":773,"id":781,"slice_type":533,"slice_label":5},[],{"image":774,"caption":5},{"dimensions":775,"alt":5,"copyright":5,"url":778,"id":779,"edit":780},{"width":776,"height":777},4158,2772,"https://images.prismic.io/kalmeijer/abke5rbci2UF6Gku_Assortikrokantwitkleinbrood-4.jpg?auto=format,compress","abke5rbci2UF6Gku",{"x":89,"y":89,"zoom":90,"background":91},"content_image$1837024c-facf-4cc1-a0c5-787e6daf4840",{"variation":182,"version":183,"items":783,"primary":784,"id":808,"slice_type":498,"slice_label":5},[],{"content":785},[786,791,794,797,802,805],{"type":504,"text":787,"spans":788,"direction":162},"Working with your trusted recipes",[789],{"start":89,"end":790,"type":509},33,{"type":159,"text":792,"spans":793,"direction":162},"The KKM is designed to integrate seamlessly into the bakery’s existing workflow. 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After the dough has been kneaded and has completed the desired bulk fermentation, it is fed into the machine’s hopper. This hopper has a capacity of approximately twenty kilograms of dough.",[],{"type":159,"text":827,"spans":828,"direction":162},"Next, the desired dough weight is set, ranging from about 20 to 120 grams per piece. The belt position, cup height, and rounding intensity can also be adjusted. Once the settings are configured, the process begins and the machine continuously produces dough balls.",[],{"type":159,"text":830,"spans":831,"direction":162},"At the front of the machine, four dough balls emerge at a time. These can be placed directly onto baking trays for the next step in the process: final proofing, for example via a freezer or retarder-proofer, after which the bread is baked.",[],{"type":504,"text":833,"spans":834,"direction":162},"Efficiency and labor savings",[835],{"start":89,"end":836,"type":509},28,{"type":159,"text":838,"spans":839,"direction":162},"By automating the dividing and rounding steps, several manual tasks are taken over by the machine. Manual weighing and rounding of dough pieces are no longer necessary, while the results remain consistent. The machine’s capacity can reach up to approximately 3,600 rolls per hour. In addition, the rolls can be easily decorated without needing to be moistened beforehand.",[],{"type":159,"text":841,"spans":842,"direction":162},"When the rounding system is switched off, the KKM can also be used solely for dividing dough pieces. 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Existing recipes and production methods can generally be maintained. During the first production night, the machine is set up and fine‑tuned together with the representative. The settings are adjusted to the bakery’s specific products. If necessary, a second session can follow to carry out further optimizations.",[],{"type":504,"text":895,"spans":896,"direction":162},"Innovation in Service of the Craft",[897],{"start":89,"end":898,"type":509},34,{"type":159,"text":900,"spans":901,"direction":162},"With the KKM, Kalmeijer demonstrates how innovation and craftsmanship can reinforce each other. By listening closely to the realities of daily bakery work, they create machines that are not only technically advanced but also add real value to day‑to‑day production processes. The Small-bread machine KKM is a clear example of this: a thoughtful combination of technology, efficiency, and respect for the quality of artisanal bread.",[902],{"start":903,"end":904,"type":600,"data":905},280,303,{"id":756,"type":197,"tags":906,"lang":13,"slug":758,"first_publication_date":9,"last_publication_date":759,"uid":760,"url":761,"link_type":33,"isBroken":35},[212,214],{"type":159,"text":908,"spans":909,"direction":162},"As baker Giljan from Drongen aptly put it: “Too good to be true.” And that sense of pleasant surprise is something this machine often evokes in practice: a blend of simplicity, reliability, and consistent quality that provides noticeable support in the bakery.",[910,920],{"start":911,"end":836,"type":600,"data":912},3,{"id":913,"type":259,"tags":914,"lang":13,"slug":915,"first_publication_date":916,"last_publication_date":917,"uid":918,"url":919,"link_type":33,"isBroken":35},"aQeBchEAACgA56-i",[469],"a-family-business-rooted-in-tradition","2025-11-02T16:14:10+0000","2025-11-03T08:59:21+0000","user-story-marc","/en/news/user-story-marc",{"start":921,"end":922,"type":519},43,65,"body_content$c0bbc304-ad0b-4c07-9307-20f31ab8ba37",{"variation":182,"version":183,"items":925,"primary":926,"id":936,"slice_type":498,"slice_label":5},[],{"content":927},[928,933],{"type":504,"text":929,"spans":930,"direction":162},"In conclusion",[931],{"start":89,"end":932,"type":509},13,{"type":159,"text":934,"spans":935,"direction":162},"In conclusion, the Kalmeijer Small-bread machine KKM demonstrates how modern technology and traditional bakery craftsmanship can truly complement one another. By continuously listening to the needs and experiences of bakers, Kalmeijer develops machines that combine efficiency, reliability, and product quality. In this way, innovation remains in service of the craft: creating machines that support and enhance the daily work in the bakery.",[],"body_content$7a1e7865-33ee-4c25-8294-a650f41c632c","Discover the Kalmeijer Small-bread machine KKM: an innovative solution for efficiently producing a wide variety of small bread products without compromising on artisanal quality.",{"dimensions":939,"alt":5,"copyright":5,"url":940,"id":867,"edit":941},{"width":711,"height":712},"https://images.prismic.io/kalmeijer/Z7OXU57c43Q3f4dV_Kleinbroodmachine-Pistoletopboller-KKM-Main-Desktop.png?auto=format,compress&rect=0,521,2672,1403&w=2400&h=1260",{"x":89,"y":942,"zoom":90,"background":91},521,{"id":944,"uid":945,"url":946,"type":259,"href":947,"tags":948,"first_publication_date":950,"last_publication_date":951,"slugs":952,"linked_documents":954,"lang":13,"alternate_languages":955,"data":965},"aYR5JxIAACoABbI2","international-recipe-alfajores","/en/news/international-recipe-alfajores","https://kalmeijer.cdn.prismic.io/api/v2/documents/search?ref=ac_V3xIAACcA5kzM&q=%5B%5B%3Ad+%3D+at%28document.id%2C+%22aYR5JxIAACoABbI2%22%29+%5D%5D",[949],"Recipe","2026-03-11T08:00:28+0000","2026-03-16T15:48:05+0000",[953],"ingredients--dough",[],[956,959,962],{"id":957,"type":259,"lang":20,"uid":958},"aYR8QxIAACsABbjA","internationales-rezept-alfajores",{"id":960,"type":259,"lang":17,"uid":961},"aYCb2xIAACsA_t0V","internationaal-recept-alfajores",{"id":963,"type":259,"lang":23,"uid":964},"aYR6xhIAACcABbWr","recette-internationale-alfajores",{"title":966,"featured_image":967,"hide_date":976,"slices":977,"meta_title":1115,"meta_description":1116,"meta_image":1117},"Recipe: Argentinian Alfajores",{"dimensions":968,"alt":5,"copyright":5,"url":970,"id":971,"edit":972},{"width":969,"height":969},1417,"https://images.prismic.io/kalmeijer/aYR4PN0YXLCxVaq1_Alfajores-3.jpg?auto=format%2Ccompress&rect=277%2C568%2C849%2C849&w=1417&h=1417","aYR4PN0YXLCxVaq1",{"x":973,"y":974,"zoom":975,"background":91},277,568,1.67,true,[978,994,1002,1035,1051,1078,1097,1107],{"variation":182,"version":183,"items":979,"primary":980,"id":993,"slice_type":498,"slice_label":5},[],{"content":981},[982],{"type":159,"text":983,"spans":984,"direction":162},"Kalmeijer helps bakers create international classics with a luxurious appearance. Alfajores are a traditional Argentinian cookie: two soft, crumbly shortbread cookies filled with creamy dulce de leche (caramel made from condensed milk). They are often finished with powdered sugar or coconut, giving them a distinctive artisanal character. The biscuit machine KGM is perfectly suited for production of Alfajores.",[985,988],{"start":986,"end":987,"type":519},186,200,{"start":989,"end":990,"type":600,"data":991},344,363,{"id":222,"type":197,"tags":992,"lang":13,"slug":225,"first_publication_date":9,"last_publication_date":226,"uid":227,"url":228,"link_type":33,"isBroken":35},[224],"body_content$672f18a0-6bc3-4b13-b953-b415d10cbba3",{"variation":182,"version":183,"items":995,"primary":996,"id":1001,"slice_type":498,"slice_label":5},[],{"content":997},[998],{"type":159,"text":999,"spans":1000,"direction":162},"The result is a refined premium cookie with a rich, full-bodied flavor experience. Perfect for creating a distinctive, standout assortment.",[],"body_content$cf01ca9a-4a72-4536-ac49-bca52f3ad10a",{"variation":182,"version":183,"items":1003,"primary":1004,"id":1034,"slice_type":498,"slice_label":5},[],{"content":1005},[1006,1010,1013,1016,1019,1022,1025,1028,1031],{"type":504,"text":1007,"spans":1008,"direction":162},"Ingredients – Dough",[1009],{"start":89,"end":674,"type":509},{"type":623,"text":1011,"spans":1012,"direction":162},"50% flour – 1,500 g (Edelweiss)",[],{"type":623,"text":1014,"spans":1015,"direction":162},"50% cornstarch – 1,500 g",[],{"type":623,"text":1017,"spans":1018,"direction":162},"66.6% butter – 2,000 g",[],{"type":623,"text":1020,"spans":1021,"direction":162},"16.5% powdered sugar – 500 g",[],{"type":623,"text":1023,"spans":1024,"direction":162},"10% fresh eggs – 300 g",[],{"type":623,"text":1026,"spans":1027,"direction":162},"1% vanilla extract – 30 g",[],{"type":623,"text":1029,"spans":1030,"direction":162},"0.5% baking powder – 15 g (Vulkaan)",[],{"type":623,"text":1032,"spans":1033,"direction":162},"0.3% salt – 10 g",[],"body_content$f2bf7a21-c493-494d-8d71-9626636e488c",{"variation":182,"version":183,"items":1036,"primary":1037,"id":1050,"slice_type":498,"slice_label":5},[],{"content":1038},[1039,1044,1047],{"type":504,"text":1040,"spans":1041,"direction":162},"Dough Preparation",[1042],{"start":89,"end":1043,"type":509},17,{"type":623,"text":1045,"spans":1046,"direction":162},"Prepare the dough one day before production and allow it to rest well-chilled.",[],{"type":623,"text":1048,"spans":1049,"direction":162},"Knead the dough briefly until smooth just before processing.",[],"body_content$6aa92642-4af3-4d00-a116-c789f5b9312f",{"variation":182,"version":183,"items":1052,"primary":1053,"id":1077,"slice_type":498,"slice_label":5},[],{"content":1054},[1055,1059,1062,1065,1068,1071,1074],{"type":504,"text":1056,"spans":1057,"direction":162},"Filling – Dulce de Leche",[1058],{"start":89,"end":618,"type":509},{"type":623,"text":1060,"spans":1061,"direction":162},"Remove the paper labels from the sealed cans of condensed milk.",[],{"type":623,"text":1063,"spans":1064,"direction":162},"Place the cans fully submerged in a pot of boiling water.",[],{"type":623,"text":1066,"spans":1067,"direction":162},"Simmer gently for 3 hours.",[],{"type":623,"text":1069,"spans":1070,"direction":162},"Allow the cans to cool completely before opening (do not open while warm to avoid splattering).",[],{"type":623,"text":1072,"spans":1073,"direction":162},"Stir the caramel until smooth and refrigerate.",[],{"type":623,"text":1075,"spans":1076,"direction":162},"Transfer the filling to a piping bag the next day.",[],"body_content$d94a61cc-115f-40df-9d39-fa1ef8c2cbe9",{"variation":182,"version":183,"items":1079,"primary":1080,"id":1096,"slice_type":498,"slice_label":5},[],{"content":1081},[1082,1087,1090,1093],{"type":504,"text":1083,"spans":1084,"direction":162},"Finishing",[1085],{"start":89,"end":1086,"type":509},9,{"type":623,"text":1088,"spans":1089,"direction":162},"Pipe the dulce de leche between two cookies.",[],{"type":623,"text":1091,"spans":1092,"direction":162},"Dust with powdered sugar.",[],{"type":623,"text":1094,"spans":1095,"direction":162},"Optional: roll the sides in grated coconut for the classic alfajores look.",[],"body_content$9a6fc17b-8fc8-4b92-8b37-658dec76c334",{"variation":182,"version":183,"items":1098,"primary":1099,"id":1106,"slice_type":533,"slice_label":5},[],{"image":1100,"caption":1105},{"dimensions":1101,"alt":5,"copyright":5,"url":1102,"id":1103,"edit":1104},{"width":969,"height":969},"https://images.prismic.io/kalmeijer/aYR52d0YXLCxVas4_Alfajoreskokos-9.jpg?auto=format,compress","aYR52d0YXLCxVas4",{"x":89,"y":89,"zoom":90,"background":91},"Alfajores coconut","content_image$55b36c80-2d60-4028-b67f-ad299328097e",{"variation":182,"version":183,"items":1108,"primary":1109,"id":1114,"slice_type":498,"slice_label":5},[],{"content":1110},[1111],{"type":159,"text":1112,"spans":1113,"direction":162},"With Kalmeijer machines, you can easily produce high‑quality alfajores that exude craftsmanship while remaining perfectly reproducible in professional production.",[],"body_content$af30db22-d9ba-4279-b86f-9a7ebe429fe3","Alfajores: Argentinian Dulce de Leche Cookies | Kalmeijer Recipe","Kalmeijer helps bakers create international classics with a luxurious appearance. Alfajores are a traditional Argentinian cookie: two soft, delicate shortbread biscuits filled with creamy dulce de leche (caramel made from condensed milk).",{"dimensions":1118,"alt":5,"copyright":5,"url":1119,"id":971,"edit":1120},{"width":711,"height":712},"https://images.prismic.io/kalmeijer/aYR4PN0YXLCxVaq1_Alfajores-3.jpg?auto=format,compress&rect=0,337,1417,744&w=2400&h=1260",{"x":89,"y":1121,"zoom":90,"background":91},337,{"id":1123,"uid":1124,"url":1125,"type":259,"href":1126,"tags":1127,"first_publication_date":1128,"last_publication_date":1129,"slugs":1130,"linked_documents":1132,"lang":13,"alternate_languages":1133,"data":1143},"aagIjBEAAC4Ao8ql","featured-machine-kvto","/en/news/featured-machine-kvto","https://kalmeijer.cdn.prismic.io/api/v2/documents/search?ref=ac_V3xIAACcA5kzM&q=%5B%5B%3Ad+%3D+at%28document.id%2C+%22aagIjBEAAC4Ao8ql%22%29+%5D%5D",[723],"2026-03-04T11:37:13+0000","2026-03-04T14:18:57+0000",[1131],"the-kvto-innovation-for-todays-baker",[],[1134,1137,1140],{"id":1135,"type":259,"lang":20,"uid":1136},"aagUHBEAACwAo-Kt","vorgestellte-machine-kvto",{"id":1138,"type":259,"lang":17,"uid":1139},"aaAijRIAAC4AUtCh","machine-in-beeld-kvto",{"id":1141,"type":259,"lang":23,"uid":1142},"aagMixEAACoAo9Nc","machine-presentee-kvto",{"title":1144,"featured_image":1145,"hide_date":35,"slices":1150,"meta_title":1144,"meta_description":1299,"meta_image":1300},"Featured machine: Three generations of folding and shaping machines",{"dimensions":1146,"alt":5,"copyright":5,"url":1147,"id":1148,"edit":1149},{"width":84,"height":85},"https://images.prismic.io/kalmeijer/Z7HFeZ7c43Q3f1NC_Toevouw-enopmaakmachine-KVTO-Header-Desktop.png?auto=format,compress","Z7HFeZ7c43Q3f1NC",{"x":89,"y":89,"zoom":90,"background":91},[1151,1161,1170,1206,1210,1261,1284],{"variation":182,"version":183,"items":1152,"primary":1153,"id":770,"slice_type":498,"slice_label":5},[],{"content":1154},[1155,1158],{"type":159,"text":1156,"spans":1157,"direction":162},"In the early 1970s, Kalmeijer developed a machine that permanently changed the way bread was moulded. For the first time, a dough piece was mechanically degassed twice: during the folding process and during the shaping process. This brought technology remarkably close to the baker’s traditional handwork. The folding unit (KTA) was soon nicknamed the “golden hands,” a name that perfectly reflects the appreciation the machine earned in bakeries.",[],{"type":159,"text":1159,"spans":1160,"direction":162},"In the mid‑1980s, the next generation arrived: the KTO, a new folding and shaping machine that remained in production for an impressive 28 years. What began as a bold step forward grew into a trusted standard in craft bakeries, always driven by the same principle: technology that supports and strengthens the baker’s work.",[],{"variation":182,"version":183,"items":1162,"primary":1163,"id":1169,"slice_type":533,"slice_label":5},[],{"image":1164,"caption":5},{"dimensions":1165,"alt":5,"copyright":5,"url":1166,"id":1167,"edit":1168},{"width":864,"height":865},"https://images.prismic.io/kalmeijer/Z7HFep7c43Q3f1ND_Toevouw-enopmaakmachine-KVTO-Main-Desktop.png?auto=format,compress","Z7HFep7c43Q3f1ND",{"x":89,"y":89,"zoom":90,"background":91},"content_image$a2bfb717-f3c8-4629-85b9-b6973ba6ce44",{"variation":182,"version":183,"items":1171,"primary":1172,"id":808,"slice_type":498,"slice_label":5},[],{"content":1173},[1174,1180,1193,1196,1199],{"type":1175,"text":1176,"spans":1177,"direction":162},"heading2","The KVTO: Innovation for today’s baker",[1178],{"start":89,"end":1179,"type":509},38,{"type":159,"text":1181,"spans":1182,"direction":162},"In 2011, Kalmeijer once again chose to look ahead. The market was changing, and so were the needs within the bakery. This led to the 2014 introduction of the folding & shaping machine KVTO, a new generation in folding and shaping technology.",[1183],{"start":1184,"end":1185,"type":600,"data":1186},158,188,{"id":1187,"type":197,"tags":1188,"lang":13,"slug":1189,"first_publication_date":9,"last_publication_date":1190,"uid":1191,"url":1192,"link_type":33,"isBroken":35},"Z-vDYBEAAC4Aigek",[199],"thanks-to-bi-directional-rolling-your-dough-gains-more-structure-significantly-improving-bread-quality.-all-control-buttons-are-conveniently-grouped-together-at-an-ideal-working-height.","2026-04-01T13:02:57+0000","kvto","/en/products/kvto",{"type":159,"text":1194,"spans":1195,"direction":162},"The most significant innovation was the variable folding stroke. With multiple settings, the opening length can be precisely defined and tailored to the desired dough result. The control system was completely modernised: frequency controllers and a PLC replaced the old relay‑based technology. This PLC, a compact industrial computer, executes a pre‑programmed sequence to ensure controlled and repeatable operation. Thanks to these improvements, electrical power consumption was reduced by roughly 30% compared to the previous KTO, resulting in greater precision, higher reliability, and notably lower energy use.",[],{"type":159,"text":1197,"spans":1198,"direction":162},"Mechanical improvements further enhanced performance: more robust switches, strategically positioned belts, and upgraded components reduced malfunctions and lowered maintenance costs. The weight range was expanded to 1300 grams, enabling effortless processing of larger bread types.",[],{"type":159,"text":1200,"spans":1201,"direction":162},"The folding & shaping machine KVTO embodies a thoughtful step forward, engineered with respect for craftsmanship and with a clear focus on real‑world bakery practice.",[1202],{"start":1203,"end":898,"type":600,"data":1204},4,{"id":1187,"type":197,"tags":1205,"lang":13,"slug":1189,"first_publication_date":9,"last_publication_date":1190,"uid":1191,"url":1192,"link_type":33,"isBroken":35},[199],{"variation":182,"version":183,"items":1207,"primary":1208,"id":813,"slice_type":814,"slice_label":5},[],{"youtube_id":1209},"yfbjLo-PsT4",{"variation":182,"version":183,"items":1211,"primary":1212,"id":856,"slice_type":498,"slice_label":5},[],{"content":1213},[1214,1218,1221,1226,1229,1234,1237,1241,1244,1248,1251,1255,1258],{"type":1175,"text":1215,"spans":1216,"direction":162},"A closer technical look",[1217],{"start":89,"end":754,"type":509},{"type":159,"text":1219,"spans":1220,"direction":162},"Behind every beautifully shaped loaf lies a carefully designed process. The KVTO ensures that technology and craftsmanship work together seamlessly: controlled, precise, and reliable. No unnecessary complexity, just smart engineering that offers bakers control over their dough and ensures consistent results.",[],{"type":504,"text":1222,"spans":1223,"direction":162},"Registration and control via PLC",[1224],{"start":89,"end":1225,"type":509},32,{"type":159,"text":1227,"spans":1228,"direction":162},"As the dough piece drops from the proofer onto the infeed belt, a photocell detects its position and sends the information to the PLC. This industrial mini‑computer controls every machine movement according to a fixed program, guaranteeing reproducible performance. The PLC reads the selected folding setting and adjusts the movement accordingly. For every new dough piece, the system checks the set value again, ensuring identical processing batch after batch.",[],{"type":504,"text":1230,"spans":1231,"direction":162},"Degassing and determining the opening length",[1232],{"start":89,"end":1233,"type":509},44,{"type":159,"text":1235,"spans":1236,"direction":162},"The dough is first degassed between adjustable rollers (3–16 mm). Removing excess air results in a more uniform crumb structure. The folding process then begins. Using selector knob A‑B‑C‑D, the baker defines the desired opening length, which influences both the length and internal structure of the finished loaf.",[],{"type":504,"text":1238,"spans":1239,"direction":162},"Motors, step counters and controlled motion",[1240],{"start":89,"end":921,"type":509},{"type":159,"text":1242,"spans":1243,"direction":162},"Two highly efficient EC DC motors drive the folding movement. Step counters record every movement of the motors, measuring the exact number of steps taken. More steps correspond to a larger opening length. This design ensures consistent results and reduces motor wear.",[],{"type":504,"text":1245,"spans":1246,"direction":162},"Outfeed and frequency control",[1247],{"start":89,"end":517,"type":509},{"type":159,"text":1249,"spans":1250,"direction":162},"After folding, the dough forms into the familiar envelope shape. The outfeed belt is powered by a motor with a frequency controller, which electronically regulates speed and provides more stable and reliable operation than older systems using time‑relays.",[],{"type":504,"text":1252,"spans":1253,"direction":162},"Shaping range and maintenance‑friendly design",[1254],{"start":89,"end":518,"type":509},{"type":159,"text":1256,"spans":1257,"direction":162},"The dough then moves directly into the shaping section, without the need for an intermediate roller conveyor. The shaping rollers are adjustable from 5 mm to 15 mm across 11 settings, offering flexibility for various dough types and loaf sizes.",[],{"type":159,"text":1259,"spans":1260,"direction":162},"Maintenance has also been simplified: the felt pressure plate is mounted on a removable insert plate for easy replacement, and the old clip‑band has been replaced by a durable endless conveyor belt. These upgrades reduce downtime and increase operational reliability.",[],{"variation":182,"version":183,"items":1262,"primary":1263,"id":1283,"slice_type":882,"slice_label":5},[],{"images":1264},[1265,1271,1277],{"image":1266},{"dimensions":1267,"alt":5,"copyright":5,"url":1268,"id":1269,"edit":1270},{"width":864,"height":865},"https://images.prismic.io/kalmeijer/Z7HFcp7c43Q3f1M__Toevouw-enopmaakmachine-KVTO-Detail-Square2.png?auto=format,compress","Z7HFcp7c43Q3f1M_",{"x":89,"y":89,"zoom":90,"background":91},{"image":1272},{"dimensions":1273,"alt":5,"copyright":5,"url":1274,"id":1275,"edit":1276},{"width":864,"height":865},"https://images.prismic.io/kalmeijer/Z7HFcJ7c43Q3f1M-_Toevouw-enopmaakmachine-KVTO-Detail-Square1.png?auto=format,compress","Z7HFcJ7c43Q3f1M-",{"x":89,"y":89,"zoom":90,"background":91},{"image":1278},{"dimensions":1279,"alt":5,"copyright":5,"url":1280,"id":1281,"edit":1282},{"width":864,"height":865},"https://images.prismic.io/kalmeijer/Z7HFc57c43Q3f1NA_Toevouw-enopmaakmachine-KVTO-Detail-Square3.png?auto=format,compress","Z7HFc57c43Q3f1NA",{"x":89,"y":89,"zoom":90,"background":91},"content_slider$b3af55cf-bbb0-4524-81f7-e81d1459e1e7",{"variation":182,"version":183,"items":1285,"primary":1286,"id":936,"slice_type":498,"slice_label":5},[],{"content":1287},[1288,1292],{"type":1175,"text":1289,"spans":1290,"direction":162},"In Conclusion",[1291],{"start":89,"end":932,"type":509},{"type":159,"text":1293,"spans":1294,"direction":162},"The development of the folding & shaping machine KVTO shows that innovation at Kalmeijer is not a goal in itself, but an ongoing process rooted in everyday bakery practice. Every technical improvement - from mechanical enhancements to advanced control systems -focuses on reliability, efficiency and consistent product quality. By listening closely to the needs of bakers and staying alert to market developments, Kalmeijer continues to create machines that are technologically advanced while delivering real value on the bakery floor.",[1295],{"start":754,"end":1296,"type":600,"data":1297},53,{"id":1187,"type":197,"tags":1298,"lang":13,"slug":1189,"first_publication_date":9,"last_publication_date":1190,"uid":1191,"url":1192,"link_type":33,"isBroken":35},[199],"Discover the technology behind the third‑generation folding & shaping machine KVTO, and see how innovation strengthens both the craft and the shaping process.",{"dimensions":1301,"alt":5,"copyright":5,"url":1302,"id":1303,"edit":1304},{"width":711,"height":712},"https://images.prismic.io/kalmeijer/Z7HFdZ7c43Q3f1NB_Toevouw-enopmaakmachine-KVTO-Detail-Wide.png?auto=format,compress&rect=383,0,4610,2420&w=2400&h=1260","Z7HFdZ7c43Q3f1NB",{"x":1305,"y":89,"zoom":90,"background":91},383,{"id":1307,"uid":1308,"url":1309,"type":259,"href":1310,"tags":1311,"first_publication_date":1312,"last_publication_date":1312,"slugs":1313,"linked_documents":1315,"lang":13,"alternate_languages":1316,"data":1323},"aaGVPxIAAC0AVYHV","user-story-koese","/en/news/user-story-koese","https://kalmeijer.cdn.prismic.io/api/v2/documents/search?ref=ac_V3xIAACcA5kzM&q=%5B%5B%3Ad+%3D+at%28document.id%2C+%22aaGVPxIAAC0AVYHV%22%29+%5D%5D",[469],"2026-03-02T13:42:13+0000",[1314],"a-growing-family-bakery-with-strong-traditions",[],[1317,1320],{"id":1318,"type":259,"lang":23,"uid":1319},"aaGYkxIAAC0AVYjl","temoignage-client-koese",{"id":1321,"type":259,"lang":17,"uid":1322},"aaFkrBIAACkAVRTP","klantverhaal-koese",{"title":1324,"featured_image":1325,"hide_date":35,"slices":1332,"meta_title":1568,"meta_description":1569,"meta_image":1570},"How Bakery Koese created calm, quality, and future‑readiness through a continuous process",{"dimensions":1326,"alt":5,"copyright":5,"url":1329,"id":1330,"edit":1331},{"width":1327,"height":1328},3914,2609,"https://images.prismic.io/kalmeijer/aaGUgMFoBIGEg7G8_IMG_9859kopie.jpg?auto=format,compress","aaGUgMFoBIGEg7G8",{"x":89,"y":89,"zoom":90,"background":91},[1333,1350,1401,1411,1445,1463,1472,1487,1531,1538,1556],{"variation":182,"version":183,"items":1334,"primary":1335,"id":497,"slice_type":498,"slice_label":5},[],{"content":1336},[1337,1341,1344,1347],{"type":504,"text":1338,"spans":1339,"direction":162},"A growing family bakery with strong traditions",[1340],{"start":89,"end":593,"type":509},{"type":159,"text":1342,"spans":1343,"direction":162},"Bakkerij Koese in Sommelsdijk will celebrate its seventieth anniversary in 2027. What began with Izaak and Wouterina has grown into a modern family bakery now led by the third generation. Its history is typical of a traditional family business: sons who start helping at a young age, learn the craft on the job, and gradually expand the company.",[],{"type":159,"text":1345,"spans":1346,"direction":162},"When the bakery moved to its new location in Dirksland in 2010, production capacity increased significantly. New stores in Oude Tonge and Middelharnis soon followed. Today, Niels owns the business and his brother Wouter works in production. The bakery is known for its consistent quality, a key point of differentiation in a region where population growth is limited but the demand for good bread continues to rise.",[],{"type":159,"text":1348,"spans":1349,"direction":162},"That consistent quality is sacred to Niels. “Our customers notice everything. If something changes, we hear it immediately.” That became clear, for example, when an alternative process for one bread type was tested and customers instantly asked what was different. It reinforced how crucial a stable, reliable, and uninterrupted process is.",[],{"variation":182,"version":183,"items":1351,"primary":1352,"id":520,"slice_type":498,"slice_label":5},[],{"content":1353},[1354,1359,1377,1380,1383,1386,1389,1392,1395,1398],{"type":504,"text":1355,"spans":1356,"direction":162},"Increasing production, limited capacity, and staff shortages",[1357],{"start":89,"end":1358,"type":509},60,{"type":159,"text":1360,"spans":1361,"direction":162},"As the number of stores grew and demand continued to rise, production became increasingly constrained. The old proofing machine had only 340 swings and filled up quickly. As a result, the bakery worked in batches: mix a dough, wait until the proofing machine was almost empty, and only then proceed.",[1362,1372],{"start":1363,"end":1364,"type":600,"data":1365},111,127,{"id":1366,"type":197,"tags":1367,"lang":13,"slug":1368,"first_publication_date":9,"last_publication_date":1369,"uid":1370,"url":1371,"link_type":33,"isBroken":35},"Z-vDXhEAACcAigeb",[199,200,201,202],"perfect-bread-quality-thanks-to-excellent-dough-conditioning-without-flour-dusting-or-air-blowers-for-a-cleaner-machine.-maximum-visibility-of-dough-pieces-very-easy-to-use.-capacity-from-136-to-680-dough-pieces.","2026-04-03T14:59:43+0000","krv","/en/products/krv",{"start":1373,"end":1374,"type":600,"data":1375},242,258,{"id":1366,"type":197,"tags":1376,"lang":13,"slug":1368,"first_publication_date":9,"last_publication_date":1369,"uid":1370,"url":1371,"link_type":33,"isBroken":35},[199,200,201,202],{"type":159,"text":1378,"spans":1379,"direction":162},"This led to:",[],{"type":623,"text":1381,"spans":1382,"direction":162},"long production times, sometimes up to seven hours for large loaves alone",[],{"type":623,"text":1384,"spans":1385,"direction":162},"significant downtime and waiting between batches",[],{"type":623,"text":1387,"spans":1388,"direction":162},"a bottleneck in the baking process, even after purchasing an additional oven",[],{"type":623,"text":1390,"spans":1391,"direction":162},"an inability to shift production to daytime hours",[],{"type":623,"text":1393,"spans":1394,"direction":162},"dependence on scarce night‑shift workers",[],{"type":159,"text":1396,"spans":1397,"direction":162},"On top of that, when one bread baker left the company, it became clear how vulnerable the process was. Losing a single person immediately created pressure on planning.",[],{"type":159,"text":1399,"spans":1400,"direction":162},"Niels realized that this way of working was not sustainable. “Every morning, one baker was making bread from early to late. It could be far more efficient and much calmer.”",[],{"variation":182,"version":183,"items":1402,"primary":1403,"id":1410,"slice_type":533,"slice_label":5},[],{"image":1404,"caption":1409},{"dimensions":1405,"alt":5,"copyright":5,"url":1406,"id":1407,"edit":1408},{"width":526,"height":527},"https://images.prismic.io/kalmeijer/aaGUgcFoBIGEg7G9_IMG_9862kopie.jpg?auto=format,compress","aaGUgcFoBIGEg7G9",{"x":89,"y":89,"zoom":90,"background":91},"Kneading process","content_image$cec0bb93-75e7-49de-9dd8-1d254438d434",{"variation":182,"version":183,"items":1412,"primary":1413,"id":552,"slice_type":498,"slice_label":5},[],{"content":1414},[1415,1419,1422,1425,1428,1431,1434,1442],{"type":504,"text":1416,"spans":1417,"direction":162},"The limits of a traditional batch process",[1418],{"start":89,"end":702,"type":509},{"type":159,"text":1420,"spans":1421,"direction":162},"The issue was about more than just lost time. It touched the core of the business:",[],{"type":623,"text":1423,"spans":1424,"direction":162},"Quality came under pressure due to interruptions in the process.",[],{"type":623,"text":1426,"spans":1427,"direction":162},"Team flexibility was low, because so much work had to be done at night.",[],{"type":623,"text":1429,"spans":1430,"direction":162},"Employee well‑being declined due to irregular working hours.",[],{"type":623,"text":1432,"spans":1433,"direction":162},"The bakery’s growth potential was restricted by the capacity of the proofing machine.",[],{"type":159,"text":1435,"spans":1436,"direction":162},"In addition, a batch process is inherently inefficient. If the proofing machine is only partially filled, a batch takes just as long as when it is full. That is valuable production time that gets lost.",[1437],{"start":1438,"end":1439,"type":600,"data":1440},63,79,{"id":1366,"type":197,"tags":1441,"lang":13,"slug":1368,"first_publication_date":9,"last_publication_date":1369,"uid":1370,"url":1371,"link_type":33,"isBroken":35},[199,200,201,202],{"type":159,"text":1443,"spans":1444,"direction":162},"Niels realized that growth was only possible with a process that could run continuously; without interruptions and without dependence on night shifts. But how do you achieve that?",[],{"variation":182,"version":183,"items":1446,"primary":1447,"id":574,"slice_type":498,"slice_label":5},[],{"content":1448},[1449,1454,1457,1460],{"type":504,"text":1450,"spans":1451,"direction":162},"A continuous process with the new Kalmeijer proofer",[1452],{"start":89,"end":1453,"type":509},51,{"type":159,"text":1455,"spans":1456,"direction":162},"Together with account manager Lucien van der Zijden, Niels explored how other bakeries had organized their production. A visit to a fellow baker provided the decisive insight: working calmly, with a predictable rhythm, enabled by a proofer that aligns perfectly with the total proofing time.",[],{"type":159,"text":1458,"spans":1459,"direction":162},"The principle is simple but effective: once a dough piece enters the system, it must - without pauses - be ready for moulding exactly fifty minutes later. This requires a proofer with sufficient capacity and a dividing speed that can support that pace.",[],{"type":159,"text":1461,"spans":1462,"direction":162},"With a capacity of 680 swings and a consistent dividing and rounding speed of 16 dough pieces per minute, the new Kalmeijer proofer fits that requirement perfectly.",[],{"variation":182,"version":183,"items":1464,"primary":1465,"id":584,"slice_type":533,"slice_label":5},[],{"image":1466,"caption":1471},{"dimensions":1467,"alt":5,"copyright":5,"url":1468,"id":1469,"edit":1470},{"width":526,"height":527},"https://images.prismic.io/kalmeijer/aaGUfsFoBIGEg7G7_IMG_9852kopie.jpg?auto=format,compress","aaGUfsFoBIGEg7G7",{"x":89,"y":89,"zoom":90,"background":91},"The proofer KRV 680",{"variation":182,"version":183,"items":1473,"primary":1474,"id":609,"slice_type":498,"slice_label":5},[],{"content":1475},[1476,1481,1484],{"type":504,"text":1477,"spans":1478,"direction":162},"The transition",[1479],{"start":89,"end":1480,"type":509},14,{"type":159,"text":1482,"spans":1483,"direction":162},"The installation went smoothly. In the morning, the old machine was removed, and the new one was quickly put into place. By the end of the day, Koese was running entirely on the new continuous process.",[],{"type":159,"text":1485,"spans":1486,"direction":162},"Niels: “It actually went well right away. We only had to adjust the yeast percentage a little.”",[],{"variation":182,"version":183,"items":1488,"primary":1489,"id":644,"slice_type":498,"slice_label":5},[],{"content":1490},[1491,1496,1500,1503,1507,1510,1514,1517,1521,1524,1528],{"type":504,"text":1492,"spans":1493,"direction":162},"The results",[1494],{"start":89,"end":1495,"type":509},11,{"type":159,"text":1497,"spans":1498,"direction":162},"Calm and focus in the bakery",[1499],{"start":89,"end":836,"type":509},{"type":159,"text":1501,"spans":1502,"direction":162},"The difference is immediately noticeable. Where previously one baker spent the entire morning making bread, Niels and Hans now work side by side in a relaxed rhythm. There is time to coordinate, and no dough ever stands still.",[],{"type":159,"text":1504,"spans":1505,"direction":162},"Shorter production time",[1506],{"start":89,"end":754,"type":509},{"type":159,"text":1508,"spans":1509,"direction":162},"Total bread production time dropped from seven hours to five to five and a half hours for roughly 900 loaves.",[],{"type":159,"text":1511,"spans":1512,"direction":162},"No more night work and a deliberately structured day rhythm",[1513],{"start":89,"end":598,"type":509},{"type":159,"text":1515,"spans":1516,"direction":162},"All bread production now takes place during the day. To safeguard both efficiency and quality, Koese intentionally runs production in the afternoon and bakes in the evening. This distribution brings calm to the process and makes the work more attractive for the team.",[],{"type":159,"text":1518,"spans":1519,"direction":162},"Fewer errors and greater stability",[1520],{"start":89,"end":898,"type":509},{"type":159,"text":1522,"spans":1523,"direction":162},"Counting for the stores is more accurate, the chance of mistakes is much lower, and the baking process is more stable.",[],{"type":159,"text":1525,"spans":1526,"direction":162},"Scalability",[1527],{"start":89,"end":1495,"type":509},{"type":159,"text":1529,"spans":1530,"direction":162},"Because the process runs continuously, the production volume no longer matters. The proofer is no longer a limiting factor.",[],{"variation":182,"version":183,"items":1532,"primary":1533,"id":664,"slice_type":665,"slice_label":5},[],{"quote":1534},[1535],{"type":504,"text":1536,"spans":1537,"direction":162},"“It’s more efficient, calmer, and we work during the day. This is how a modern bakery should run.”",[],{"variation":182,"version":183,"items":1539,"primary":1540,"id":693,"slice_type":498,"slice_label":5},[],{"content":1541},[1542,1546,1554],{"type":504,"text":1543,"spans":1544,"direction":162},"“We’re ready for the future.”",[1545],{"start":89,"end":517,"type":509},{"type":159,"text":1547,"spans":1548,"direction":162},"For Niels, this feels like an important milestone in the history of his family business: the third proofing machine within the Koese family, but the biggest leap in efficiency and calm. And just in time; the seventieth anniversary is approaching.",[1549],{"start":1550,"end":1551,"type":600,"data":1552},99,115,{"id":1366,"type":197,"tags":1553,"lang":13,"slug":1368,"first_publication_date":9,"last_publication_date":1369,"uid":1370,"url":1371,"link_type":33,"isBroken":35},[199,200,201,202],{"type":159,"text":1536,"spans":1555,"direction":162},[],{"variation":182,"version":183,"items":1557,"primary":1558,"id":706,"slice_type":498,"slice_label":5},[],{"content":1559},[1560,1565],{"type":504,"text":1561,"spans":1562,"direction":162},"Experience the strength of Kalmeijer in practice",[1563],{"start":89,"end":1564,"type":509},48,{"type":159,"text":1566,"spans":1567,"direction":162},"If you would like to see live how such an installation can save time in your bakery as well, feel free to ask your representative or contact us directly. When multiple requests come in, we group them and organize a joint demonstration. This allows you to see with your own eyes what calm, efficiency, and continuity look like in practice.",[],"User Story Bakery Koese","Discover how Bakery Koese invested in a larger Kalmeijer proofer to achieve efficiency, quality, and growth; a success story of artisanal passion and innovation.",{"dimensions":1571,"alt":5,"copyright":5,"url":1572,"id":1330,"edit":1573},{"width":711,"height":712},"https://images.prismic.io/kalmeijer/aaGUgMFoBIGEg7G8_IMG_9859kopie.jpg?auto=format,compress&rect=0,277,3914,2055&w=2400&h=1260",{"x":89,"y":973,"zoom":90,"background":91},{"id":1575,"uid":1576,"url":1577,"type":259,"href":1578,"tags":1579,"first_publication_date":1580,"last_publication_date":1581,"slugs":1582,"linked_documents":1584,"lang":13,"alternate_languages":1585,"data":1595},"aYS_yBIAACwABle4","recipe-easter-cookies","/en/news/recipe-easter-cookies","https://kalmeijer.cdn.prismic.io/api/v2/documents/search?ref=ac_V3xIAACcA5kzM&q=%5B%5B%3Ad+%3D+at%28document.id%2C+%22aYS_yBIAACwABle4%22%29+%5D%5D",[949],"2026-02-25T08:16:00+0000","2026-03-16T15:37:58+0000",[1583],"ingredients",[],[1586,1589,1592],{"id":1587,"type":259,"lang":17,"uid":1588},"aXiDtREAAC4Al0u9","recept-paaskoekjes",{"id":1590,"type":259,"lang":23,"uid":1591},"aYTCEhIAACwABlys","recette-biscuits-paques",{"id":1593,"type":259,"lang":20,"uid":1594},"aYTDBBIAACgABl59","rezept-osterkekse",{"title":1596,"featured_image":1597,"hide_date":976,"slices":1603,"meta_title":1707,"meta_description":1708,"meta_image":1709},"Recipe: Easter Biscuits",{"dimensions":1598,"alt":5,"copyright":5,"url":1600,"id":1601,"edit":1602},{"width":969,"height":1599},945,"https://images.prismic.io/kalmeijer/aYSkP90YXLCxVcF3_Paasfiguren1600-910-17.jpg?auto=format,compress","aYSkP90YXLCxVcF3",{"x":89,"y":89,"zoom":90,"background":91},[1604,1616,1623,1655,1679,1700],{"variation":182,"version":183,"items":1605,"primary":1606,"id":993,"slice_type":498,"slice_label":5},[],{"content":1607},[1608],{"type":159,"text":1609,"spans":1610,"direction":162},"Kalmeijer helps bakers create seasonal products that stand out in the shop while also being efficient to produce. A great example of this is Easter biscuits with hazelnut: a rich butter dough with a full flavor and a traditional, artisanal look. By preparing the dough carefully and processing it with the Kalmeijer biscuit machine KGM, you get a neatly formed cookie that’s perfect for the spring season.",[1611],{"start":1612,"end":1613,"type":600,"data":1614},306,335,{"id":222,"type":197,"tags":1615,"lang":13,"slug":225,"first_publication_date":9,"last_publication_date":226,"uid":227,"url":228,"link_type":33,"isBroken":35},[224],{"variation":182,"version":183,"items":1617,"primary":1618,"id":1001,"slice_type":498,"slice_label":5},[],{"content":1619},[1620],{"type":159,"text":1621,"spans":1622,"direction":162},"The result is a crisp‑yet‑tender biscuit with a warm nutty note and a recognizable Easter feel – ideal for boosting Easter sales.",[],{"variation":182,"version":183,"items":1624,"primary":1625,"id":1034,"slice_type":498,"slice_label":5},[],{"content":1626},[1627,1631,1634,1637,1640,1643,1646,1649,1652],{"type":504,"text":1628,"spans":1629,"direction":162},"Ingredients",[1630],{"start":89,"end":1495,"type":509},{"type":623,"text":1632,"spans":1633,"direction":162},"100% flour (Eidelweiss)",[],{"type":623,"text":1635,"spans":1636,"direction":162},"28% white caster sugar",[],{"type":623,"text":1638,"spans":1639,"direction":162},"28% powdered sugar",[],{"type":623,"text":1641,"spans":1642,"direction":162},"62% unsalted butter",[],{"type":623,"text":1644,"spans":1645,"direction":162},"6% fresh eggs",[],{"type":623,"text":1647,"spans":1648,"direction":162},"0.5% salt",[],{"type":623,"text":1650,"spans":1651,"direction":162},"1% baking powder (Vulkaan)",[],{"type":623,"text":1653,"spans":1654,"direction":162},"8% chopped hazelnuts",[],{"variation":182,"version":183,"items":1656,"primary":1657,"id":1050,"slice_type":498,"slice_label":5},[],{"content":1658},[1659,1664,1667,1670,1673,1676],{"type":504,"text":1660,"spans":1661,"direction":162},"Method",[1662],{"start":89,"end":1663,"type":509},6,{"type":623,"text":1665,"spans":1666,"direction":162},"Lightly toast the hazelnuts and chop them finely to a maximum size of 4 mm.",[],{"type":623,"text":1668,"spans":1669,"direction":162},"Prepare the dough according to the standard dough‑making method.",[],{"type":623,"text":1671,"spans":1672,"direction":162},"When using chilled butter, the dough can be processed immediately; when using soft butter, mix the dough briefly and let it rest in the refrigerator for one day.",[],{"type":623,"text":1674,"spans":1675,"direction":162},"Remove the dough from the refrigerator and knead it lightly before processing.",[],{"type":623,"text":1677,"spans":1678,"direction":162},"Roll out the dough into sheets of approximately 8 mm thick.",[],{"variation":182,"version":183,"items":1680,"primary":1681,"id":1077,"slice_type":498,"slice_label":5},[],{"content":1682},[1683,1686,1694,1697],{"type":504,"text":1684,"spans":1685,"direction":162},"Processing & Baking",[],{"type":623,"text":1687,"spans":1688,"direction":162},"Process the dough using the Kalmeijer biscuit machine KGM and an appropriate pattern rolling pin, for example Easter figures nr. 1600-910.",[1689],{"start":1690,"end":1691,"type":600,"data":1692},27,57,{"id":222,"type":197,"tags":1693,"lang":13,"slug":225,"first_publication_date":9,"last_publication_date":226,"uid":227,"url":228,"link_type":33,"isBroken":35},[224],{"type":623,"text":1695,"spans":1696,"direction":162},"Baking temperature: 175 °C",[],{"type":623,"text":1698,"spans":1699,"direction":162},"Baking time: 12–15 minutes (depending on the type of oven)",[],{"variation":182,"version":183,"items":1701,"primary":1702,"id":1096,"slice_type":498,"slice_label":5},[],{"content":1703},[1704],{"type":159,"text":1705,"spans":1706,"direction":162},"With Kalmeijer machines, you can easily produce seasonal cookies that radiate craftsmanship while remaining perfectly reproducible — exactly what today’s consumer expects.",[],"Easter Biscuits | Kalmeijer Recipe","Kalmeijer helps bakers create standout Easter biscuits with hazelnut: a rich butter dough with full flavor, an artisanal appearance, and efficient production.",{"dimensions":1710,"alt":5,"copyright":5,"url":1711,"id":1601,"edit":1712},{"width":711,"height":712},"https://images.prismic.io/kalmeijer/aYSkP90YXLCxVcF3_Paasfiguren1600-910-17.jpg?auto=format,compress&rect=0,101,1417,744&w=2400&h=1260",{"x":89,"y":1713,"zoom":90,"background":91},101,{"id":1715,"uid":1716,"url":1717,"type":259,"href":1718,"tags":1719,"first_publication_date":1720,"last_publication_date":1720,"slugs":1721,"linked_documents":1722,"lang":13,"alternate_languages":1723,"data":1733},"aYyJUBYAAC0AGW-T","recipe-braided-bread-easter","/en/news/recipe-braided-bread-easter","https://kalmeijer.cdn.prismic.io/api/v2/documents/search?ref=ac_V3xIAACcA5kzM&q=%5B%5B%3Ad+%3D+at%28document.id%2C+%22aYyJUBYAAC0AGW-T%22%29+%5D%5D",[949],"2026-02-11T14:34:03+0000",[953],[],[1724,1727,1730],{"id":1725,"type":259,"lang":20,"uid":1726},"aYyNfBYAAC0AGXjb","rezept-osterzopf",{"id":1728,"type":259,"lang":17,"uid":1729},"aYYERBIAACwACIDz","recept-gevlochten-luxe-pasen",{"id":1731,"type":259,"lang":23,"uid":1732},"aYyLdBYAACwAGXQZ","recette-pain-tresse-paques",{"title":1734,"featured_image":1735,"hide_date":976,"slices":1741,"meta_title":1868,"meta_description":1869,"meta_image":1870},"Recipe: Braided bread for Easter",{"dimensions":1736,"alt":5,"copyright":5,"url":1738,"id":1739,"edit":1740},{"width":1737,"height":1737},3894,"https://images.prismic.io/kalmeijer/aYYE_t0YXLCxVgG1_Gevlochtenluxe-11.jpg?auto=format,compress","aYYE_t0YXLCxVgG1",{"x":89,"y":89,"zoom":90,"background":91},[1742,1749,1761,1789,1814,1842,1860],{"variation":182,"version":183,"items":1743,"primary":1744,"id":993,"slice_type":498,"slice_label":5},[],{"content":1745},[1746],{"type":159,"text":1747,"spans":1748,"direction":162},"Kalmeijer helps bakers create distinctive seasonal specialties. Thanks to the Small-bread line, this luxurious braided bread is easy to produce and a real eye‑catcher for the Easter breakfast.",[],{"variation":182,"version":183,"items":1750,"primary":1751,"id":1001,"slice_type":498,"slice_label":5},[],{"content":1752},[1753],{"type":159,"text":1754,"spans":1755,"direction":162},"Machines:\nKneader (Diosna) · Small-bread machine (KKM) · Oven (MIWE)",[1756,1757],{"start":89,"end":1086,"type":509},{"start":517,"end":1758,"type":600,"data":1759},54,{"id":756,"type":197,"tags":1760,"lang":13,"slug":758,"first_publication_date":9,"last_publication_date":759,"uid":760,"url":761,"link_type":33,"isBroken":35},[212,214],{"variation":182,"version":183,"items":1762,"primary":1763,"id":1034,"slice_type":498,"slice_label":5},[],{"content":1764},[1765,1768,1771,1774,1777,1780,1783,1786],{"type":504,"text":1007,"spans":1766,"direction":162},[1767],{"start":89,"end":674,"type":509},{"type":623,"text":1769,"spans":1770,"direction":162},"100% flour – 10,000 g (Edelweiss Meneba)",[],{"type":623,"text":1772,"spans":1773,"direction":162},"6% yeast – 600 g",[],{"type":623,"text":1775,"spans":1776,"direction":162},"2% salt – 200 g",[],{"type":623,"text":1778,"spans":1779,"direction":162},"15% bread improver – 1,500 g (Ireks)",[],{"type":623,"text":1781,"spans":1782,"direction":162},"5% bread cream – 500 g (Zeelandia)",[],{"type":623,"text":1784,"spans":1785,"direction":162},"56% water – 5,600 g",[],{"type":159,"text":1787,"spans":1788,"direction":162},"Optionally add cinnamon or vanilla powder.",[],{"variation":182,"version":183,"items":1790,"primary":1791,"id":1096,"slice_type":498,"slice_label":5},[],{"content":1792},[1793,1796,1799,1802,1805,1808,1811],{"type":504,"text":1660,"spans":1794,"direction":162},[1795],{"start":89,"end":1663,"type":509},{"type":623,"text":1797,"spans":1798,"direction":162},"Knead the dough for 5 minutes on first speed, then 6.5 minutes on second speed.",[],{"type":623,"text":1800,"spans":1801,"direction":162},"Allow the dough to rest on the bench for 10 minutes (dough temperature approx. 26 °C).",[],{"type":623,"text":1803,"spans":1804,"direction":162},"Process the dough with the KKM into balls of 55 grams.",[],{"type":623,"text":1806,"spans":1807,"direction":162},"Roll the dough balls into strands, depending on the type of braid.",[],{"type":623,"text":1809,"spans":1810,"direction":162},"Braid the strands and brush with egg.",[],{"type":623,"text":1812,"spans":1813,"direction":162},"Give a final proof of 80 minutes.",[],{"variation":182,"version":183,"items":1815,"primary":1816,"id":1841,"slice_type":498,"slice_label":5},[],{"content":1817},[1818,1823,1826,1829,1832,1835,1838],{"type":504,"text":1819,"spans":1820,"direction":162},"Machine Settings",[1821],{"start":89,"end":1822,"type":509},16,{"type":623,"text":1824,"spans":1825,"direction":162},"Roller distance: 4",[],{"type":623,"text":1827,"spans":1828,"direction":162},"Weight setting: 55",[],{"type":623,"text":1830,"spans":1831,"direction":162},"Chamber height: 7",[],{"type":623,"text":1833,"spans":1834,"direction":162},"Rounding time: 0.8",[],{"type":623,"text":1836,"spans":1837,"direction":162},"Run‑on time: 2.0",[],{"type":623,"text":1839,"spans":1840,"direction":162},"Cup size Ø: 140",[],"body_content$11c09b48-ccf1-4803-87be-1a7d454b3d1c",{"variation":182,"version":183,"items":1843,"primary":1844,"id":1859,"slice_type":498,"slice_label":5},[],{"content":1845},[1846,1850,1853,1856],{"type":504,"text":1847,"spans":1848,"direction":162},"Baking",[1849],{"start":89,"end":1663,"type":509},{"type":623,"text":1851,"spans":1852,"direction":162},"Baking time: 7 minutes",[],{"type":623,"text":1854,"spans":1855,"direction":162},"Oven temperature: Top heat: 270 °C, decreasing to 260 °C \nBottom heat: 260 °C, decreasing to 250 °C",[],{"type":623,"text":1857,"spans":1858,"direction":162},"Without steam",[],"body_content$5eb0c4fc-e620-4c79-a312-b087fdd4e667",{"variation":182,"version":183,"items":1861,"primary":1862,"id":1867,"slice_type":498,"slice_label":5},[],{"content":1863},[1864],{"type":159,"text":1865,"spans":1866,"direction":162},"With Kalmeijer solutions, you produce seasonal specialties efficiently: consistent in quality, rich in flavour, and attractively presented.",[],"body_content$eb763b21-5075-4daa-903e-df5be1f005f6","Braided bread for Easter | Kalmeijer Recipe","Kalmeijer supports bakers in creating distinctive seasonal specialties. Thanks to the Small Bread Line, this luxurious braided loaf is easy to produce and a true eye‑catcher for the Easter breakfast.",{"dimensions":1871,"alt":5,"copyright":5,"url":1872,"id":1739,"edit":1873},{"width":711,"height":712},"https://images.prismic.io/kalmeijer/aYYE_t0YXLCxVgG1_Gevlochtenluxe-11.jpg?auto=format,compress&rect=0,925,3894,2044&w=2400&h=1260",{"x":89,"y":1874,"zoom":90,"background":91},925,1775228513646]