INDIVIDUALLY FOR YOU
Our
applications
WHAT WE DO
We want the systems from
"VSR Bakery Systems GMBH" to fulfill
their intended purpose not only well,
but optimally
Tailor-made concepts are created through close dialogue
with customers. We focus on the requirements of your production processes.
In this context and in the interaction of dough technology and process engineering, we develop solutions that are perfectly tailored to your product.
Welcome to VSR
For us, the quality of your baked goods is our top priority.
In this regard, we are completely redefining taste and freshness for our customers.
POOLISH
PRE-DOUGH
WHEAT SOURDOUGH
RYE SOURDOUGH
ROASTING & COOKING
We realize your projects in
first STEP three-dimensional
3-D Construction
VSR COMPACT
Let yourself be inspired by our verbally supported image film:
Lievito Madre
Lievito Madre is a mild and very leavening wheat sourdough and originally comes from Italy. It is particularly suitable for light bread doughs, pizza and focaccia, but can also be used as a sourdough substitute for darker bread doughs.
Poolish
Poolish is a pre-dough that was probably brought to France by Polish immigrants via Austria. This dough adds a variety of flavors to the main dough and promotes its extensibility. It also improves the crispiness of the crust and the freshness of the bread.
Sourdough
A dough with active or reactivatable microorganisms, which after addition
of grain products and water continuously form lactic acid bacteria. Lactic acid bacteria and yeasts keep this dough fermenting. The carbon dioxide produced loosens the dough.
Cooking piece
Due to the high water binding, the product stays fresh for a much longer period. When making grain cooking pieces (e.g. by roasting seeds beforeh and and then making cooking piece), the roasted aromas are fully retained and volatile essential oils are bound.
PRODUCT DEVELOPMENT:
Cakedoughrings
a continuous development process"
Our bakery technology is always based on several pillars:
On process engineering know-how, as well as on
comprehensive knowledge of the products to be
manufactured and the raw materials to be processed,
including their properties. Over the last few decades,
we have developed together with our customers. Years of
experience in a wide variety of industries have created
know-how that we are happy to make available to you.
CROSS-INDUSTRY
Although our focus is on bakery technology,
our agitator containers are also used in other industries.
Storage/discharge, mixing/homogenizing, dosing/weighing, controlling/automating: we implement all application areas
across all industries.
e.g. double-walled &
temperature-controlled agitator
tanks in dairies.
"You should offer the body
something good so that the
soul has the desire to live in it"
(Winston Churchill)
After purchasing one of our systems, we will of course assist you in adapting your recipes.
If you wish, we will be happy to develop a new recipe with you, tailored to the tastes of your region.
Inspiration
Our drive is our customers from the "mainstream" to take off. We advise on all aspects of product development and recipes for bread and biscuits. this happensindividually tailored to the technical equipment die time capacities and the qualitative requirements.
Recipe Criteria
The first step for a new recipe starts on Desk. We ask ourselves a lot of questions beforehand. It plays the customer's requirement and the taste Alignment plays a fundamental role. The one from the question resulting responses set the criteria used for das new recipe are important.
Recipe
When the recipe is worked out, the practical work begins
in our customer's bakery. Here the correct amounts of ingredients are determined, including pieces of cooking and/or pre-dough, and the first dough is made. This is followed by the test baking and the tasting.
We accompany you until you are satisfied with the result.
SINGLE SYSTEM - Kornkönig vs. Malt cooking piece
 VollkornbrotRezeptoptimierung,Bäckereitechnik,Teigtechnologie,Vorteig,Poolish,Kochstück,Rösten und Kochen,Bäckereimaschinen,Sauerteig,Fermentieren,Fermentteig,Restteig,Restbrot,Energieeffizienz, Nachhaltigkeit,Automatisierung,Vertikale Behälter Horizontale Behälter, Vertikale Behälter, Behälterbau, Edelstahl, Aluminium, Prozessbehälter, Temperierte Behälter, Behälter mit Rührwerk, Komponenten für Anlagenbau, Edelstahlverarbeitung, Aluminiumverarbeitung, Rührwerksbehälter, Doppelwandige Behälter |
|---|
 Dickkopf-der-BrotmacherRezeptoptimierung,Bäckereitechnik,Teigtechnologie,Vorteig,Poolish,Kochstück,Rösten und Kochen,Bäckereimaschinen,Sauerteig,Fermentieren,Fermentteig,Restteig,Restbrot,Energieeffizienz, Nachhaltigkeit,Automatisierung,Vertikale Behälter Horizontale Behälter, Vertikale Behälter, Behälterbau, Edelstahl, Aluminium, Prozessbehälter, Temperierte Behälter, Behälter mit Rührwerk, Komponenten für Anlagenbau, Edelstahlverarbeitung, Aluminiumverarbeitung, Rührwerksbehälter, Doppelwandige Behälter |
 bauernbrot-backenRezeptoptimierung,Bäckereitechnik,Teigtechnologie,Vorteig,Poolish,Kochstück,Rösten und Kochen,Bäckereimaschinen,Sauerteig,Fermentieren,Fermentteig,Restteig,Restbrot,Energieeffizienz, Nachhaltigkeit,Automatisierung,Vertikale Behälter Horizontale Behälter, Vertikale Behälter, Behälterbau, Edelstahl, Aluminium, Prozessbehälter, Temperierte Behälter, Behälter mit Rührwerk, Komponenten für Anlagenbau, Edelstahlverarbeitung, Aluminiumverarbeitung, Rührwerksbehälter, Doppelwandige Behälter |
 Roellfelder-Kornlaibchen-der-BrotmacherRezeptoptimierung,Bäckereitechnik,Teigtechnologie,Vorteig,Poolish,Kochstück,Rösten und Kochen,Bäckereimaschinen,Sauerteig,Fermentieren,Fermentteig,Restteig,Restbrot,Energieeffizienz, Nachhaltigkeit,Automatisierung,Vertikale Behälter Horizontale Behälter, Vertikale Behälter, Behälterbau, Edelstahl, Aluminium, Prozessbehälter, Temperierte Behälter, Behälter mit Rührwerk, Komponenten für Anlagenbau, Edelstahlverarbeitung, Aluminiumverarbeitung, Rührwerksbehälter, Doppelwandige Behälter |
 Mischbrot-der-Brotmacher |
 Holzofenbaguette-der-BrotmacherRezeptoptimierung,Bäckereitechnik,Teigtechnologie,Vorteig,Poolish,Kochstück,Rösten und Kochen,Bäckereimaschinen,Sauerteig,Fermentieren,Fermentteig,Restteig,Restbrot,Energieeffizienz, Nachhaltigkeit,Automatisierung,Vertikale Behälter Horizontale Behälter, Vertikale Behälter, Behälterbau, Edelstahl, Aluminium, Prozessbehälter, Temperierte Behälter, Behälter mit Rührwerk, Komponenten für Anlagenbau, Edelstahlverarbeitung, Aluminiumverarbeitung, Rührwerksbehälter, Doppelwandige Behälter |
 Ausgehobenes-Koerner-der-BrotmacherRezeptoptimierung,Bäckereitechnik,Teigtechnologie,Vorteig,Poolish,Kochstück,Rösten und Kochen,Bäckereimaschinen,Sauerteig,Fermentieren,Fermentteig,Restteig,Restbrot,Energieeffizienz, Nachhaltigkeit,Automatisierung,Vertikale Behälter Horizontale Behälter, Vertikale Behälter, Behälterbau, Edelstahl, Aluminium, Prozessbehälter, Temperierte Behälter, Behälter mit Rührwerk, Komponenten für Anlagenbau, Edelstahlverarbeitung, Aluminiumverarbeitung, Rührwerksbehälter, Doppelwandige Behälter |
 roggenbrotRezeptoptimierung,Bäckereitechnik,Teigtechnologie,Vorteig,Poolish,Kochstück,Rösten und Kochen,Bäckereimaschinen,Sauerteig,Fermentieren,Fermentteig,Restteig,Restbrot,Energieeffizienz, Nachhaltigkeit,Automatisierung,Vertikale Behälter Horizontale Behälter, Vertikale Behälter, Behälterbau, Edelstahl, Aluminium, Prozessbehälter, Temperierte Behälter, Behälter mit Rührwerk, Komponenten für Anlagenbau, Edelstahlverarbeitung, Aluminiumverarbeitung, Rührwerksbehälter, Doppelwandige Behälter |
Take advantage of our consulting services
3D product presentation has become an important tool in recent years. Do you have any questions about our products? Simply arrange a consultation via ZOOM or TEAMS and get a first impression of our products.
In order to remain competitive, it is now almost impossible to do without automation. Not only does the lack of skilled personnel play a role, but consistent quality of the products manufactured
is also crucial for success.
TEST US!
Contact person:
Heinz-Gerd Köhler
Management | Dough technology
Mobil: +49 (0) 160/90260883
Ralf-Dirk Mottner
Management | Product technology
Mobil: +49 (0) 162/1589817
Waldemar Bolender
Management | Production
Mobil: +49 (0) 170/6368482
