The company would not reveal the exact proprietary process used to bake the bread, which can be dispensed warm in a bag to consumers.
However, a spokesman for the firm told FoodProductionDaily at the IPA processing and packaging show: “It is specifically patented for this machine.”
He confirmed that it used electric heating to bake the bread, rather than microwaves and the company claims the process involved “several years of research and development”.
Extension of a bakers’ offering
The ‘Coté Pain’ unit could be installed in any area in which vending machines are commonly found, such as supermarkets, hospitals or gas stations, it said. In addition, it could be used as an extension of a retail bakers’ offering.
Vending prices could, of course, be determined by the owner of the machine, but suggested prices started at one euro for a freshly baked baguette.
Consumers can see the cooking time counting down on a digital display built into the machine’s vending panel.
Variety of recipes
The machine could stock and bake a variety of bread recipes, tailored to the needs of the owner and the bakers providing the bread formulations.
Although the system was commercially developed 18 months ago, it has largely only been available in France, said Pac Vending.
The company spokesman said it aimed to extend distribution in Europe and target a wide range of export markets, such as Asia and South America.
“The traditional image of France is inseparable from the baguette and the culinary arts in general and we now associate it with technological innovation, excellent quality and unparalleled time saving,” the firm stated.