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Orange Bakery Story

1978 and Beyond: The Birth of Orange Bakery and the Revolutionary MM Line

Orange Bakery was established in Irvine, California in 1978. It was built to show the capabilities of the MM Line(developed by Rheon Automatic Machinery in 1974), which produces croissants in a labor-free environment.

Due to the success of the MM Line, filled sandwich croissants became a common item on the lunch menu throughout the States, competing with McDonald’s hamburgers in popularity. It was the first fully automated croissant production line in the world. Soon, the MM Line was supplying Farmer’s Markets everywhere with an array of pastry goods that lined up the shelves in their bakery sections.

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1 MM Line products

The beautiful croissants produced continuously have only gotten better with time, I would like to credit this fascinating achievement to the development of Stress Free theory and technology, (The Stress Free theory forms the basis of the technology for Rheon’s 1700 international patents.)

By providing the American market with MM Line products, Orange Bakery has transformed the pastry section in supermarkets across the nation. Where Farmer’s Markets once carried only bread, vegetables, butter, and eggs, the MM Line has brought beautiful and flaky Danish pastries and puff pastries.

I must not forget the many and vast improvements that Orange Bakery brought to the labor aspects of the production environment in the States and around the world. By introducing and demonstrating Rheon’s latest technology, Orange Bakery also served to spread Rheon’s production know-how throughout the industry contributing to the modernization of the world’s food production industry.

2 Stress Free® System

Rheon’s applied rheological engineering offers the new “Stress Free® System” to create damage-free dough during the forming process.

Rheon has developed the system of “From Dough Sheet to Bread”. Bread dough is conventionally formed by dividing a large dough block into small portions, and forming round, bar, or flat shapes. However, this process applies stress to the dough during the dividing process, greatly damaging the gel and cell structures. The dough will not be able to produce air bubbles, resulting in poor-quality bread. Therefore, it has been essential to use some chemical additives for strengthening the dough structure, and to undertake extra processing to recover the damaged dough structure after dividing.

Rheon has made it possible to eliminate this time-consuming process by forming continuous thin dough sheets prior to the dividing process. While forming the dough into thin layers, the dough binding is strengthened to create any form of bread product. This is the “Stress Free® System”.

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