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Application

Baking Stones

for deck ovens

In addition to the quality of the ingredients and to the mastery of the baker, suitable equipment and materials are essential to bake the best bread. Our Baking Stones for deck ovens are the result of engineering applied to extensive research, with the aim of ensuring the best results for companies and bakeries.

Examples

REFERENCE

Cecilia Curmini
Baker in Manfredonia

Customers choose my bread because it tastes like traditional, home-made bread. And that’s exactly how I work in my bakery: I personally select the ingredients, follow the recipes of the area and I chose an oven with Fydro tops, with thickness and finishes that are ideal for baking bread with a crunchy crust and a soft and fragrant interior.

Baking Stones
for tunnel ovens

Fydro Baking Stones reflect the characteristics of resistance, general strength, heat accumulation, heat transfer, stability and consistency essential for the continuous efficiency of tunnel ovens. To combine industrial efficiency with the best baking results is the result of an innovative process and continuous testing.

Examples

REFERENCE

Pierre Laval
Artisan bakery in Alsace

The new philosophy of paysans-boulangers is spreading in France: we are artisans-bakers moved to the countryside to personally manage the entire supply chain, from the recovery of rare grains to the rediscovery of ancient recipes. The oven with Fydro baking Stone is the innovative element that allows me to prepare the best bread, respecting traditions.

Baking Stones
for rack ovens

Fydro Baking Stones are highly versatile and therefore also suitable for rack ovens that use trolleys for trays on which the dough is placed.

Correct heat transmission is essential for this type of machinery to ensure uniform baking of bread. Our plates allow for high efficiency and the achievement of a homogeneous level of preparation.

Examples

REFERENCE

Miguel Santos
CEO of a company that produces and distributes bread

Although small bakeries still exist, today the production of bread in Spain has for the most part become an industry with a great technological development. However, the main goal remains to allow consumers to serve bread with an authentic flavor. And in order to do this we need innovative equipment, with very high performance.

Temperature shifts, frequent heat up, temperature consistency, moisture, easy loading, non stick surface and easy cleaning. Fydro Baking stones guarantee all these characteristics.


Experience first-hand the material of which the Fydro Baking Stones are made: order a free sample with different textures and finishes and evaluate its integration with your tunnel and deck ovens.