The School Of Artisan Food

For over two years The School of Artisan Food have been using our equipment, the bakery department features a Polin modular electric deck oven complete with integrated  loader, a Nero micro-bakery oven,  Bernardi Pro twin arm mixer, and a Polin Grid Divider, machines specially selected to allow students the chance to experiment with different methods and processes.

 

“The School is delighted to have this range of professional bakery equipment from Brook Food as part of our facilities,” shared Jack from The School of Artisan Food. “These tools enhance the learning experience for our students and visitors, ensuring they gain hands-on experience with the latest bakery technology for years to come.”

 

The Nero oven might be the kind of starting point for those looking to open their own micro-bakery, here they can understand how a successful bake can be obtained in this entry level commercial oven, and then from there how production can be increased on a commercial deck oven, in the Polin, which provides a high-quality, robust bake and ultimate flexibility with zonal baking technology.

 

The Bernardi twin arm mixer allows students to use this gentle mixing method as opposed to more common spiral mixers, giving a chance to compare results and make informed choices for the product.  Finally, the Polin Ram Grid Divider supports efficient bread production, providing accurate, consistent portioning for uniform results every time achieving wide weight ranges.