With consumers increasingly demanding transparency and natural ingredients of baked goods, including “free-from” and gluten-free options, food manufacturers face new challenges. These bread doughs behave very differently from traditional recipes, meaning conventional dividing and handling systems often can’t cope. Alternative, gentler handling solutions are essential to maintain product quality. EPP (European Process Plant Ltd) has the expertise and access to proven equipment to meet these demands.
In the world of artisan baking, tradition and innovation must go hand in hand. EPP is proud to supply Minipan systems to UK bakeries, a company with a rich heritage dating back to 1957, to deliver cutting-edge solutions tailored for large artisan bakeries. Since 2009, EPP and Minipan have worked together to bring the best of Italian engineering and British baking expertise to the UK market, supporting both established brands and ambitious newcomers.
Minipan’s technology supports clean label production, providing bakers with the ability to minimise processing to produce artisan bread at scale with natural ingredients. Steve Merritt, Managing Director of EPP adds, “The result is artisan bread produced at scale that looks and tastes delicious for those more health-conscious consumers.”
Steve further comments, “Minipan’s gentle handling allows for higher hydration levels in the dough, producing loaves with superior texture and flavour. The system is engineered to be gentle on the dough, preserving its natural structure and resulting in a more authentic artisan product.”
Whether you’re producing sourdough, ciabatta, baguettes, focaccia, or pizza bases, Minipan’s solutions are built for scale. Their systems are already trusted by a major UK high street retailer for pizza lines, demonstrating their reliability and versatility in high-volume environments.
Minipan’s approach is rooted in their respect for traditional methods, ongoing research, and a commitment to trust. The Minipan system processes high-hydration doughs (up to 85% water) without the need for aggressive extruders or dividers. Instead, dough is gently sheeted and allowed to rest, mimicking the patience and care of artisan bakers but at scale. This results in bread with outstanding texture and flavour, produced efficiently and consistently.
For artisan bakeries seeking to scale up without sacrificing quality, Minipan, supported by EPP, is the proven solution. With a focus on clean label production, dough integrity, and operational efficiency, Minipan systems empower bakers to meet modern demands while honouring traditional processes.
Contact EPP to discover how Minipan can transform your bakery’s production line or visit the EPP website to learn more www.eppltd.co.uk.