Aasted Biscuit Line at Island Bakery Organics
The installation of an industrial bakery line in 2012 was making a dream come true to bakery owner Joe Reade.
The installation of an industrial bakery line in 2012 was making a dream come true to bakery owner Joe Reade. He had for a long time baked on a small scale within his bakery shop on the Isle of Mull, Scotland, and after some years of planning and getting financial support, the bakery was finally finished in autumn 2012 - equipped with a brand new bakery line from Aasted, being the first industrial bakery on the island, beautifully surrounded by nature and the sea.
The bakery line consists of a single head Alice depositor and extruder, a pressing device, an ultrasonic cutter and a tray handling system, enabling Joe and his team to bake the products in a thermal oil rack oven, which is heated by a wood-chip burner. The wood burner uses timber grown on the island, and all the bakery's electrical power comes from a self-sustaining hydro-electric turbine installed by the Reade family.
The biscuits are based on organic ingredients only and include a wide range of different Scottish classics such as short bread and oat wheat cookies, which are good quality products. They take advantage of the Alice extruder’s versatile ability to wire-cut, iris-cut or simply extrude a great variety of different dough types.
Joe ended up with the Aasted line after searching for the perfect depositor solution. He was introduced to the Alice depositor/extruder at Interpack trade fair in 2011. Being convinced by the gentleness of dough handling and the flexibility of the Alice including the possibility of easy changeover between productions, this was an ideal solution for the small scale industrial production Joe had in mind.
On the first day of production everyone was excited seeing row after row of nice products coming down the line. The bakery was now a reality.
Source: Aasted
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