Diego Haupenthal: Artisanal Excellence with FELINO Equipment

FELINO ambassador shares insights on the sector in exclusive interview with 'A Padaria Portuguesa' magazine

In today's bakery scene, there is a growing appreciation of traditional methods, with special emphasis on the use of mother dough and artisanal techniques. This trend is reflected in a growing consumer demand for authentic, high-quality products. In this context, FELINO machines stand out as equipment designed to provide exceptional performance, combining tradition with technological innovation.

It's against this backdrop that we highlight Diego Haupenthal, FELINO ambassador and an unavoidable reference in artisan baking in Portugal. In an exclusive interview with ACIP's "A Padaria Portuguesa" magazine, Diego shared his experience and vision of the sector. With a remarkable professional career and in-depth knowledge of the area, Diego personifies the quest for excellence that FELINO has been promoting for almost nine decades, combining traditional methods with cutting-edge technology.

Diego Haupenthal in the new premises of Padaria do Beco with FELINO equipment (PM60e mixer and SL03 spiral mixer)

Diego Haupenthal's relationship with FELINO is characterised by trust and quality. “I've had a close relationship with Felino for a few years now, when I started using their kneaders and mixers in my productions," says Diego. "It's a brand that gives me a lot of confidence and peace of mind, both because of the quality of its machines and its customer service.“

This partnership is reflected in the quality of the products at DoBeco, Diego's artisan bakery in Lisbon. FELINO kneaders, in particular, stand out for their ability to ensure effective kneading without heating the dough, a crucial factor in the production of high-quality bread with mother dough.

For Diego, making bread is an art that combines simplicity and complexity. "There's something magical about baking bread... it's a product that really touches people, brings back emotional memories and enchants them" he shares. However, he also recognises the challenges, especially when working with natural fermentation, which "requires much more attention to changing temperatures, routines and processes“.

The master baker emphasises the importance of training and practical experience for those who want to venture into the world of artisan baking. His tip for aspiring bakers is clear: "Invest in training and spend some time working in a professional bakery of the same style as the one you want to open. This will help you avoid a number of mistakes that inexperienced entrepreneurs often make.“

Diego Haupenthal, as a FELINO ambassador, exemplifies how artisanal tradition and technological innovation can coexist in modern bakery. His experience with FELINO equipment demonstrates that it is possible to achieve excellence in production while respecting traditional methods and satisfying the demands of the most discerning consumers. This partnership reflects FELINO's commitment to providing high-quality solutions for professionals dedicated to the art of baking, while remaining at the forefront of a market that increasingly values authentic, artisanal products.

To find out more about how FELINO equipment can raise the quality of your craft production, visit www.felino.pt/maquinas-de-padaria-e-pastelaria/Discover our complete range of kneaders, mixers and other equipment designed to meet the specific needs of bakeries and pastry shops that strive for excellence in every product.