Baking & Snack - May 2020 - 108

featured innovation center

SOTTORIVA AMERICA: BREAD R&D ABROAD
The Sottoriva Bread Technology Center (BTC) was created
with the dual task of supporting the Sottoriva research and development (R&D) team and serve as the epicenter for customer
education and testing.
Located at Sottoriva's Italian headquarters in Vicenza, the BTC
is equipped with the company's most modern ovens and other
machines for the testing and production of bread and other
baked foods. The BTC supports Sottoriva's markets around the
world, including North America, and allows bakers to test new
products or formulations without needing to shut down their
own lines for R&D.
Customers' factory acceptance tests and other product trials
are organized by Sottoriva America's office in Charlotte, NC.
Together with the technical staff in Italy, bakers can develop
any test needed before making the trip to the BTC. Sottoriva's
specialized staff can support and guide them through any phase
of the baking process.
"Our mission is to allow all prospective and existing customers worldwide to test all of our equipment at Sottoriva and to
develop their own formulas to be utilized on their Sottoriva machines and systems," said Rich Wall, general manager of sales
and marketing for Sottoriva America. "We also invite allied bakery associations to use our BTC as a teaching or testing facility

108 Baking & Snack May 2020 / www.bakingbusiness.com

to educate students and bakers about new bakery technology."
The facility is more than 2,600 square feet and can seat a
class size of up to 50 people. Additionally, it offers a conference room and a much larger testing area on the factory floor
where Sottoriva's large bread and roll lines are demonstrated
and tested. Available technologies include mixers, dough feeders, dividers, rounders, intermediate proofers, moulders, and
makeup and panning equipment.
Additionally, the BTC offers machines for water dosing and
chilling, seven different types of dough mixers, artisan bread
production lines, proofers, coolers, and multiple oven platforms including convection, stone deck and rotary rack style
ovens.
"Because of our wide range of possibilities, machines can be
moved in and out of our BTC to easily demonstrate a wide variety of production alternatives," Mr. Wall said. "The Sottoriva
BTC is unique in that it has given the baking industry a facility
where they can have hands-on testing and training on the latest
bakery equipment technology available."
Italian bakers are taking advantage of the resource, and
Mr. Wall said many of the educational classes and training
programs are organized by the local baker associations. And
even more locally, bakers are taking classes at the BTC to fa-



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Baking & Snack - May 2020

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