The Mösseberg baker's buns must arrive on time!

Falköping

---

Mössebergsbagaren is Falköping's largest bakery, patisserie and café and the county's 3rd largest delivery bakery. They bake all the time, day and night! About 350 tons of flour are consumed per year. 200 liters of cream and 200 kilos of yeast per week. 8000 tea cakes are baked and 30 sandwich cakes are made every day. In addition, there are all other types of pastries. They also have a large shop with sales and a café area. It smells fantastic!

There are many things that have to work simultaneously in a bakery, such as dough mixers, rolling machines, fermenters, ovens, whipping machines, freezers and cold rooms, etc. A stoppage can be devastating, so it's important to keep things running smoothly.

This is where Provector's role comes in.

We provide the service at Mössebergsbagaren. Our Fredrik Svensson is "at home" on the premises. Fredrik knows everyone and everyone knows Fredrik, that's how it is. He has been here for over 25 years. To make it easier for Fredrik, he has been given his "own" electrician's office directly adjacent to the bakery section.

- Great, says Fredrik. Here I have all my "bakery tools". I only use them here, not on other jobs. I can 'step in' at short notice and I know that all the tools I need are in place," he continues. For example, if there is a problem with the bread line, which consists of six different machines, it must be resolved quickly. The dough must NOT start fermenting, it must go into the fridge and rest until it is time to become a 'bun'.

Thankfully, there are not so many "emergency calls". If you have constant maintenance you prevent problems, but there have been some late nights or early mornings. Of course, buns and pastries have to arrive on time!

Mössebergsbagaren and Provektor are a stone's throw from each other in Falköping. How convenient! But when we talk to Per Sanfredsson, the CEO's right-hand man, at Mössebergbagaren, he agrees that this is an advantage, but the most important thing is the security of having someone like Fredrik who knows the machines and premises inside out and is always available.

- Fredrik is here with us at least a couple of times a week. He knows what to do and keeps track of the situation, and yes, he likes buns!" says Per.