What are hearth breads? Typically, when bakers discuss hearth breads, they refer to “Bread that is based on a heated surface with no constraints on its shape except that produced by the loaf`s moulding and formulation.”

Hearth bread means bread not baked in pans/tins, it is baked on the oven hearth itself; products are handled on peel boards or conveyors.

There are so many different varieties of hearth bread. Most common ones are as below;

• Turkish Bread
• Italian Bread
• French Bread
• Vienna Bread
• Cottage Bread
• Egg Bread (Challah)
• Rye Bread
• Sourdough Bread
• Sour Rye Bread

Sarmaşık bakery technologies are enabling the bakers to produce excellent quality hearth bread. From flour up to packaging, Sarmaşık offers complete solutions for hearth bread production. Regarding the target production capacity, the systems can be designed as fully-automatic or semi-automatic. Sarmaşık heart bread lines are designed to respond customers` needs and requirements with higher global standards and baking quality; as well as efficient and economic production standards.

For industrial continuous hearth bread production Sarmaşık Tunnel Ovens are perfect solution. Either thermo-oil heating system, cyclo-thermic heating system or steam-tube heating system can be preferred for industrial hearth bread baking with tunnel ovens. The appropriate model for hearth bread production is advised after doing capacity analysis.

For semi-automatic industrial lines Tunnel Ovens also can be an option. Besides, Sarmaşık Deck Ovens – Modern Series, Modern-K Series, Thermoil_K Series, Vectra Series and Modular Series – ideally can be preferred. While Modern and Modern_K Series have steam-tube heating system; Vectra Series have cyclo-thermic system; Thermoil_K Series have thermo-oil heating system. Modular Series are electrical deck ovens for smaller operations. It is also possible to use Rotative or Fixed Rack Ovens for baking hearth bread. In brief, Sarmaşık is offering many alternative baking technologies for hearth bread production.

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