Bakers since 1962, Panet remains true to its mission: preserving the artisanal essence of the baking profession.
In their bakeries, the most traditional processes coexist with cutting-edge technology, allowing them to supply more than 45 points of sale with bread, viennoiserie, pastry and savoury specialities.
What did you need to support your production growth without losing your artisanal essence?
With growing production, we needed a solution that would provide consistency, quality and efficiency. With GPG bakery ovens, we found that essential balance: increasing production while maintaining the same quality in every single piece.
At their bakery in Sant Boi de Llobregat, they work with two STATIC thermal-oil ovens. There they bake their speciality breads — carrot bread, walnut bread and raisin bread — and, thanks to the STATIC’s uniform and enveloping heat, they achieve excellent oven spring, a thin crust and a very open crumb.
The STATIC oven guarantees high production with excellent quality in every bake.
And for your most artisanal specialities and long-fermentation breads?
The STATIC REFRAC oven with refractory stone deck proved to be perfectly suited to our long-fermentation breads, delivering a crisp crust, wide alveolation and a more natural, lightly toasted crumb colour — qualities that are difficult to achieve with other baking systems.
In addition, the TRANSFER automatic loader allows them to work more efficiently: a single operator can load and unload all oven decks at once, without additional effort.
Our thanks to Moisés Arriaza and the entire Panet team for their trust and for opening the doors of their bakery to us. From there, they share their experience.
Moisés Arriaza, Production Director
Panet Artesans
Sant Boi de Llobregat
