Consumers are increasingly looking for healthier products. Likewise, the craze for traditional and authentic products is growing. Rye bread, which is rich in fiber and very nutritious, responds to these two consumer trends. Indeed, rye flour is an excellent alternative to wheat flour and a very attractive solution for developing new varieties of crispy bread. Discover how MECATHERM supports manufacturers by helping them overcome product quality and performance optimization challenges in this video of rye bread production. This line, which was installed in 2020, is capable of producing up to 4,000 loaves of rye bread per day. That’s equal to three tons of dough. From dosing, proofing, and seeding to baking, cooling, and depanning, let's discover the key stages of an optimal bread manufacturing process.