The greater the product variety, the smaller the batch, the more reasons there are to consider discontinuous production. In this production method, the individual process islands (e.g. for proofing or baking) are linked with one another via specialised transport and loading technology, and generally automated as islands. However, within the overall system, they retain a high level of autonomy, making customised processes relatively simple. One oven with multiple decks can still be controlled in oven groups or as individual ovens, and can bake different products, even simultaneously.

In this way, remaining true to the classic methods used by trade bakers, wide ranges from pastry products to bread can be baked efficiently and largely automatically in impressive quantities. Planning smooth production flows is largely the responsibility of the baker or plant manager.