A RYEDALE-BASED bakery chain has invested more than £250,000 in the most advanced computerised ovens in Europe.

Thomas The Baker, a family business that was established in Wheelgate, Malton, in 1981, has invested in the new ovens and production equipment, which control the baking process from start to finish.

Thomas's, which employs 430 people, is one of the very few bakers in Britain to buy in the new technology and has introduced the new ovens at five of its 31 shops - in Malton, Pickering, Beverley, Selby and Thirsk.

All-butter croissants, crusty French baguettes, Mediterranean ciabatta rolls, Danish pastries and choccacino rolls are all baked by their own unique computer programmes in the new ovens.

Steve Simpson,bakery director, said: "It brings in a different concept that most bakeries don't have - we're able to provide fresh baked products throughout the day."

At the Helmsley headquarters each product was tested for use in the oven to find out how it should be baked for the best results. Products are mixed and baked to 80 per cent completion, then fast frozen using new freezers, ready to be shipped out to stores.

Mr Simpson said the goods were then placed in the ovens, the appropriate programme was selected, and a series of baking operations was set in motion.

For example, the oven recognises that a product is frozen and starts a timed defrost.

It then introduces steam and allows the product to "relax".

Next the product "rises" to a perfect state, ready for baking.

At this stage, it switches on the heat. When the processes have finished, the oven bleeps and the product is ready for sale.

The glass-fronted ovens, made by Werner and Pfleiderer in Germany, allow customers to watch and smell the baking process.

Director Simon Thomas said: "We have always aimed at providing our customers with the very best in ingredients and taste.

"The aim of the investment in new ovens is to take things just one stage further. We can guarantee to provide the customer with a 'straight-from the oven freshness' combined with the best quality of eating that you could ever expect."

Updated: 12:04 Friday, February 04, 2005