How Bakery Prins saves time with the KDS while preserving craftsmanship

Since 1970, Bakery Prins has been a familiar name in Lelystad and the surrounding area. What once began as the first pastry shop in the young polder city has grown into a modern family business with five stores in Lelystad, Dronten, and Zeewolde. Joost and Claudia Prins are now at the helm, combining tradition with a sharp eye for the future. Their guiding principle is clear: we are Prins, but the customer is king.

That customer expects quality, variety, and freshness - day after day. And in the bakery, that requires smart choices.

Growth requires a different approach

As the number of stores and sales channels grew, the production of crusty small bread increased significantly as well. For years, Bakery Prins worked with a traditional divider. Reliable, but time‑consuming. Too time‑consuming, according to baker Kenneth.

“The production of small bread would take us an entire day,” he explains. “That was no longer proportionate.”

Kenneth went looking for an alternative and came across the Kalmeijer Dough Cutting Machine (KDS) at a trade fair. After the demonstration and a practical visit to a fellow baker, he was convinced: this is the solution.

From a full day to just ninety minutes

Since the KDS was introduced at Bakery Prins, the difference has been literally noticeable on the work floor. The production of small bread has become more structured, calmer, and above all much faster.

“With the KDS, we now process in an hour and a half what previously took us an entire working day,” Kenneth says. “That brings enormous breathing room to our planning.”

This time savings directly translates into flexibility. Employees can be deployed more efficiently, and new room is created for other tasks in the bakery - exactly where craftsmanship makes the difference.

More variety, the same artisanal look

The strength of the KDS lies not only in its speed, but especially in its versatility. Bakery Prins produces a wide range of rolls every day: from Waldkorn and corn rolls to ciabattas and ham‑cheese varieties.

Thanks to the machine’s precise processing, the weight and shape of each dough piece remain consistent. At the same time, the artisanal character is preserved. The rolls are still hand‑decorated with sesame, poppy seeds, or durum semolina.

“The machine takes over the heavy, repetitive work,” Kenneth explains. “But the finishing touch is still done by hand. That keeps the product truly ‘Prins.’”

Simplicity that works

What proves to be at least as important in practice: the KDS is easy to use. Programs are pre‑set, the controls are intuitive, and cleaning takes very little time. The rollers fold upwards, leftover flour falls into the collection tray, and the machine is neatly back against the wall in no time.

“Upon delivery we received an explanation, but honestly, it was barely necessary,” Kenneth says with a laugh. “Plug it in and start running.”

Ready for the future

For Bakery Prins, the KDS is an investment that pays off quickly. Not only financially, but especially in terms of flexibility, job satisfaction, and continuity. Particularly heading into busier periods, such as the summer months, the machine provides calm and reliability in production.

With the Kalmeijer Dough Cutting Machine, Bakery Prins continues to grow without letting go of the craftsmanship that has characterized the family business for generations. Because even with modern technology, one thing remains central at Prins: the customer.