Success story: Wood-fired oven achieves differentiation and high output
Bernd Sigel, managing director of the Scholderbeck bakery, highly appreciates that the PELLADOR not only makes work easier for his employees, but also that it reduces fuel costs by 70% compared to a conventional wood-fired baking oven.
Bread and small bakery items from natural sourdough
with long-handling cycle in the wood-fired baking oven
Bioland bakery of over 30 years produces bread and small bakery items from natural sourdough with long-handling cycle in the PELLADOR wood-fired baking oven. Scholderbeck bakery from Weilheim knows how to position themselves and stand out. With success: In addition to six thriving branch stores, the bakery also operates a delivery business to over 50 organic supermarket locations in the region.
For many years, the bakery had been operating a show bakery with wood-fired oven in its branch store in Kirchheim/Teck. It became an attraction, but it caused a lot of work and dirt for the employees. In 2012, the three existing production locations were consolidated into one. The wood-fired baking oven from the show bakery was installed in a separate room to form an individual line.
In terms of processes and staff planning, it was an island, and preheating and cleaning involved a lot of time. This is why the bakery opted for procuring a PELLADOR wood-fired baking oven from WP Bakery Technology. It was setting the trend for other bakeries such as Der Beck in Erlangen, where a six-deck PELLADOR tower with automatic loading was commissioned only recently.
Bakery SCHOLDERBECK GmbH & Co. KG
Managing Director: Bernd Sigel
Establishment: 1736
Employees: 160
Locations: 6 branches, delivery business at over 50 organic market locations
Website: scholderbeck.de
![[Translate to Englisch:] Holzbackofen PELLADOR Zyklotherm in der Bäckerei Scholderbeck](/fileadmin/wpl/produktwelt/backen/pellador/pdf/story/WP-Baeckerei-Scholderbeck-PELLADOR-3.jpg)
The Scholderbeck PELLADOR was integrated in the deck oven line. This made processes more efficient and the members of staff who had previously worked exclusively on the wood-fired baking oven were freed up and could be employed in other processes in production.
They quickly came to appreciate the benefits of the PELLADOR pellet technology. Unlike conventional wood-fired baking ovens, the PELLADOR does not have to be preheated with wood logs, but is operated with gas and electricity just like a deck oven. Automatic pellet feed ensures consistent and reproducible quality – even of high-margin small bakery items. For the delivery business, the bakery has developed products with a unique selling point.
Bernd Sigel, managing director of Scholderbeck bakery, highly appreciates the 70 % lower fuel costs compared to a conventional wood-fired baking oven, as well as the fact that the workload for the staff is reduced.
Even with pellets technology, the qualities that have made Scholderbeck wood-fired oven bread so popular have been retained. The intense radiant heat produces a crispy crust and a light and fluffy crumb. Bread directly from the wood-fired oven, notwithstanding, is one of the highlights of the “all about grain” events regularly organized in collaboration with the biosphere reserve Swabian Alb.
