State of the Art Bakery
The Potts commitment to quality extends to state of the art bakery, where we produce our breads in a 21st century environment with strict hygiene and HACCP regulations.
Our modern MIWE automated deck ovens enable us to bake our sourdough and variety breads directly on the oven’s stone floor. This traditional method produces quality loaves, enhanced by facilities that add steam and vent to achieve colour, crust, texture and shape control.
All our ovens are manufactured from hygienic stainless steel, with automated cleaning as decks are unloaded. MIWE also supplied the rack ovens we use for our rolls and baguettes, to achieve the constant quality required for superior par-baked bread.
Our fully automated commercial bread line supplies buns and loafs in many shapes and sizes, from a variety of doughs. This super-efficient bread line boasts the latest technology and can also process ciabatta and Turkish bread. And the recent addition of blast and holding freezers has given us the capacity to regularly produce large quantities of product for both the domestic and export market.
