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There is nothing better than fresh baked bread (well almost nothing). Only problem is that bakeries only make it once or twice a day so the warm and soft fresh out of the oven taste is hard to come by. That has now changed with this innovative Fresh Baked Bread Vending Machine, pop in some cash and wait a few minutes and out comes some freshly baked french bread. The video only shows off the interface to the machine, I would like to see the guts of the unit since this would not be a trivial task to automate. Via: Zedomax
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February 28th, 2011
The best explanation I’ve seen was that the machine uses refrigerated/frozen par baked loaves and cooks them to a nice, crusty finish. For example:
http://www.cyrils.com/cyrilsfood.aspx?division=retail&cat=50cac32c-647d-49a4-9cf5-0f131ae323fb
http://www.wennerbread.com/italian.htm
http://consumerist.com/2007/03/longer-lasting-supermarket-bread-ask-for-the-frozen-loaves.html
February 28th, 2011
Hey Steve,
That is sort of what I was thinking, sort of the bread that we see in Subway restaurants but I wasn’t sure how they could bake it so fast.
February 28th, 2011
That’s true… I have never thought about that for Subway restaurants..
I was certainly hoping it would be some sort of uber-complex Rube Goldberg-esque dough kneading/rising/baking mechanism, but I couldn’t wrap my head around how that would be possible in a minute and a half (the time from payment to hot bread that the linked blog describes).
Another fast cooking machine that seems like it probably would be a little more complex (to feed my desire for over-engineering) is this french fry vending machine:
http://www.patatachef.com/peekinside.html
March 1st, 2011
Would have liked to see exactly how long that took to make. My guess, it’s already baked and just kept in a refrigerated state. It would go into a convection oven at high temp to heat it up and give it a golden crust. Otherwise you’re looking at 15-20 min baking time straight from a proofer. You just can’t rush the baking process.
March 1st, 2011
Hi all !
I buy almost everyday my “baguette” in a machine like that ….
They “feed” the machine every morning with new bread and i saw it … It’s not frozen !
The guy told me that they keep the “baguettes” in a wet atmosphere and a controlled temp… It’s allready pre-bake… The machine just warm it in 70 seconds and it takes 30 sec to cool down … And it’s really good !
I’ll ask the guy wo feed the beast to show me the “inside” !
Gilles from Paris, France
March 1st, 2011
Hi Gilles,
Thanks for the info. I would love to see a few pics if you get the chance to have a look inside!