Mission & Vision
The cold dough process consists in being able to make "traditional" quality bread in a narrow space Manufacturing of the dough and the mass storage in a cabinet or a specific cold room with baking on a stone deck oven according to the demand of the client in the store.
Two declensions in the concept
Spot manufacturing in the shop : the user makes on spot his dough and is autonomous
Centralized manufacturing process : the user makes his dough in a premises and brings his dough via a refrigerated means of transportation in his or its stores. In this case he does not need certain equipments in the stores . That solution fits in the configuration when the user owns several stores or manages a franchise.
Advantages
Profitability like craft bakery: short manufacturing process
Strong image of manufacturing process in quality aspect
Multiple declensions of bread typology
Easy flow management of baking
No need particular skills for the bread making
More reactivity to put bread on sales in the shop - Short circuit for manufacturing
Narrow space for the installation of the concept
Minimization of the loss of product at the end of the day
Attractiveness of the live cooking in front of the customer
The concept can fit into an existing bakery to reinforce the image of the traditional craft bakery atmosphere and bring more dynamic to sell breads in the bakery