Investment also went into creating an updated canteen, as well as a new ‘innovation and development’ bakery area for new product development (NPD) and training.
The new line has increased capacity and the ability to bake premium rustic breads at high volumes. The company also claims it brings environmental benefits by cutting energy usage and features a hand finishing area to create artisan-style products.
It is also the first line in Europe to incorporate robotic scarification (making cuts in the bread) for speed and consistency.
Stephanie Brillouét, head of marketing said: “We identified a gap for high quality ‘affordable’ rustic breads and the investment in Southall was driven to capitalise on the growth of rustic and premium breads.”
The bread line is able to produce a range from smaller breads to baguettes, boules and sourdough and is able to accommodate ingredients such as seeds or olives.
Ian Dobbie, Managing Director of Délifrance UK said: “This is an incredibly exciting time, not just for Délifrance and its increasing share of the premium bread sector, but for our UK retail and foodservice customers. We now have the facilities to provide the full solution from developing concepts, creating new breads and trialing our products on our stone baked line, through to large volume production.”
With more than 1,000 bread, viennoiserie, pâtisserie and savoury products, Délifrance is one of Europe’s leading bakery companies, servicing and supporting food service providers, retailers, bakers and its franchise partners.