708-388-7766 info@naegele-inc.com

HEARTH BREAD production 

Freestanding bread production is the oldest method of baking popular when no baking pans were available. After kneading the dough manually, the dough was put in baskets to proof. The baker would then manually fill his stone oven by putting the dough pieces on the oven floor by means of a long spoon.

Various line types are possible, whether you prefer to do final proofing on a flat surface or in baskets. If your preference is to proof on a flat surface, your best options are Peelboard or Belt.  

Not sure which is right for you? Our team is here to help, contact us and we’ll be in touch. 

Hearth bread line with peelboard

hearth bread line with belt proofer

Hearth Bread Line with Multi-click proofer

hearth bread line with swing tray proofer

Get In Touch



Naegele Bakery Systems
5661 W 120th Street
Alsip, IL 60803



Send A Message