烘焙工业化高效时代来了，你的后厨准备好了吗？

Core Viewpoint - The current trend in bread consumption is shifting towards high hydration, long fermentation, pure ingredients, and excellent texture, moving away from the "soft bread" era of the past decade [1]. Group 1: Industry Changes - The baking market has seen a rise in high hydration breads, fruit-containing, and whole grain breads, leading to a noticeable change in dough production, making the dough "softer" in terms of higher water content and more active gluten [5]. - Traditional production logic of quick cutting and pressing is ineffective with these sensitive doughs, which require careful handling to avoid deformation and maintain production efficiency [8]. - Many factories face a core contradiction: to innovate and improve product quality, they must use more sensitive doughs, which do not support existing mechanical processes [8]. Group 2: Production Challenges - The first step in production often lies in the cutting process, where traditional mechanical cutting methods can damage the dough structure, leading to issues in subsequent processes [11]. - Traditional cutting equipment, while fast and cost-effective, can harm the dough's structure, leading to moisture loss and requiring the use of cutting oils, which contradicts the trend towards healthier, less processed products [13]. Group 3: Innovative Solutions - A new direction is emerging with flexible cutting systems that respect the properties of the dough, such as the Japanese Reine VM series, which offers a systematic solution to current factory pain points [15]. - The Reine VM series includes models VM300, VM500, and VM800, capable of precise weighing and cutting of high hydration dough without applying pressure, thus preserving gluten and gas retention [18]. - The built-in automatic weighing system minimizes interference from the dough's fermentation state, ensuring product consistency while maintaining the dough's structure [21]. Group 4: Application and Benefits - The VM series is versatile, suitable for various dough types and production methods, and can produce different shapes, making it ideal for central kitchens and small to medium-sized factories [23]. - The VM300 has a maximum output capacity of 300 kg/hour, while the VM800 can reach 800 kg/hour, simplifying the intermediate fermentation process and saving space and time [29]. - The Reine VM series serves two main customer types: small central kitchens needing quick item switching and consistency, and chain bread brands requiring high standards in taste and appearance [32]. Group 5: Market Adoption - The Reine VM series has been promoted in the market by Komei and is already in use in several boutique bread chains and central factories, with localized stability and support reducing usage barriers [33]. - Products made with the Reine VM series maintain high quality comparable to handmade items, ensuring that production efficiency does not compromise flavor [35].