After their scarification baguettes are precooked in an oven to natural gas

The Mie Câline, network of cooking terminals, to acquire a new tool of production: a line of pre-cooked frozen. A new extension of 3 500 m and a strategic step for this vendéenne company specializing in the manufacture and distribution of breads and pastries. An investment of 7 million including the first issue is the quality of service provided to the network of stores the Mie Câline.

A new stage quality to the Mie Câline sign - just cross the Cape of 200 points of sale - produced this year for its network 3 000 tonnes of precooked bread (from 300 tonnes in 2007). To further optimize the quality of the bread products offered to consumers and streamline the steps of manufacturing in store, he had a tailor-made solution.

By equipping a line of automated production of frozen pre-cooked bread Mécatherm, Mie Câline chose a technology "which reproduces mechanically the hand of the author to not alter the product". Two years of research were necessary to adapt the process to the Mie Câline requirements.

"With the pre-cooked, we facilitate the task in our network! 25 Years ago, we went from artisan to industrial stage. "Thanks to our production process and stores cooking terminal operation, we allow people from different fields of activity and many young people with few qualifications, access to employment and ambitious career opportunities within our sign" comments on Lara Barreteau-Poulain, responsible for the communication of the Mie Câline and daughter of the founder of the sign.

Convenience, quality: ultra modern view of the terminal of cooking this extremely sharp tool and methods of making and perfectly controlled freezing, Mie Câline says its willingness to serve consumers with good fresh bread every day, just out of the oven.

This commitment induced: - a quality of homogeneous bread stores the Mie Câline - rods composed of flours of type T55 wheats French (selected for their quality and their respect for the environment), water, fresh yeast and salt, without improvement or conservative, guaranteed GMO free, developed with care in accordance with the traditional bread-making steps : kneading, fermentation, rest, shaping, pré-cuisson.

By capitalizing on the pre-cooked frozen, the sign offers Mie Câline store operators and their staff a State of the art processes in their cooking terminal. Indeed, this method of manufacture are:-comfort of work additional grace of more flexible process: removal of shoot time, reduced to 10 to 15 minutes; -managing and maintaining the quality and the nutritional value of each product (freezing is a natural way of conservation); -cooking in real time, almost "at the request" for a just need bread manufacture (thus avoiding the loss of products). Thus, the Mie Câline master more than ever all the workings of the industrial bakery, with a quality of products optimized and more flavours. Located in St-Jean-de-Monts in Vendée on the unique site of manufacture of the products of the Mie Câline network, the new line of pre-cooked is already-and-already designed to accommodate a second line of pre-cooked frozen, and thus doubling production volumes.

"Now we can go even further in the quality and finish of the product" ensures Sébastien Longépé, Director of the production the Mie Câline site.

"The perfect humidity at all stages of manufacture and a slow score guarantee consumers a tasty, airy and crispy product." Moreover, there is no break in the chain of production since the steps are centralized on a single continuous line position. After their scarification, baguettes are pre-cooked in an oven (to natural gas). And then after the phase of cooling and pre-cooked bread, just freezing stage (45 minutes at-30 C). The final phase is the quality control (measure weight, taille), prior to packaging, storage and shipping to stores. On the points of sale, after a thawing at room temperature, breads will be developed the oven to finish cooking and get their colorful and crispy crust. This last phase is not more than 30 minutes, allowing stores to be both more reactive to demand, but also to serve fresh, warm bread at any time of the day.

Created in 1985 by André Barreteau, son and grandson of artisans, the Mie Câline has more than 200 stores in France, Spain and Belgium. Certified ISO 9001, the unique manufacturing site of the network is implemented in Vendée.