Ah, nothing beats the smell of fresh bread!
Keeping the shelves full of fresh baked products all day long with a minimum waste and maximum freshness requires flexibility in dough preparation and baking off.
In your café, shop or in-store bakery, combine small batches of your bread and pastry to fill up the shelves continously during the day. In Revent we call it Multibaking.
The Revent ovens bake everyting from German rye breads to soft buns, and tin breads and macarons. They allow a mix of different products in each bake without compromising with quality. The unique oven airflow enables even baking also when mixing products.