2017

PROJECTS IN 2017

LIQUEFYING SCRAP DOUGH / REWORK FOR CLIENTS EXISTING ARTISAN LINE FROM FRITSCH WITH OUT PARTNER BIOSTAR

BIOSTAR offers devices for production and dispensing of sour rye starter (sour rye starter tanks and plants), liquid rye sourdough with the yield of 190-200 (liquid rye sourdough tank), poolish (wheat sourdough tank), yeast milk (yeast fermentation tank) re-work processes (Scrap dough and baked products).

The system being the subject of the offer is designed for liquid rework processing. It can operate on many types of materials in batch: bread, pitta and pastry dough, pre-baked products and wastes from layering lines. Main idea of this process is to reduce bulk material waste and to improve the quality of the final products.

For liquefied rework system we propose line with cutting tank with 2 independent cutting agitators and storage tank with cooling system. The process will start from loading to the “cutting” tank waste dough or pre-baked material. On the control panel, the operator will establish how much rework material should be added to achieve optimum liquid rework yield (TA). The cutting tank will be placed on loading-cells, during filling the operator will be able to control weight loading of material. Next process step is destined for time refinement of liquefied rework. After adding water and old bread, the tank will start the mixing/cutting program. After this time material will stay in a mixing tank for time refinement (souring process). During this time, it will be possible to add from your existing fermentation system.

How did this solution impact client’s business:

The reason for returns of dough is the profitability of production lines. Particularly interesting are dough recirculation systems in laminating or dough sheeting lines. Tracing scrap dough via belts into the extruder and inlet dough belt is the preferred and easy to implement with the existing technology. Sometimes, however, the scrap dough is so high (for example, with punched products), or the scrap dough is inherently so active that there are limits to the return because otherwise there will be too much quality variation over time.

At this point, solutions help in which the activity of the dough is made controllable. We would like to use as an example for an existing line. At present this line produce a lot of scrap dough which gets returned by belt direct to the Dough infeed belt towards the start of the line. At present this dough get mixed with the new dough which comes from the mixing station. See below picture.

In this current process there is too much return of scrap dough towards new mixed dough. It has a bad dough quality which goes through the sheeter and the dough sheet does not run straight (line is not running as per set up).

If scrap dough gets liquified it gets a better consistency of the dough structure and there is less dough wastage. The weight of final dough pieces after cutting can be controlled much better and the final product gets a better quality.

FULLY AUTOMATIC SLICING, PACKING AND CLOSING SYSTEM WITH A CAPACITY OF 3000 PIECES PER HOUR FOR GLUTEN FREE LOAVES & BUNS WITH OUR PARTNER HOBA

Examples:

REPLACE LONG MOULDER STATION OF EXISTING FULL AUTOMATIC PRODUCTION LOAF WITH A NEW LONG MOULDER STATION OF OUR PARTNER GOSTOL

We from TARGET Hospitality built in cooperation with our client a new moulding station in synchronization with existing plant. The top belt of second long roller will be driven and a proper loading of products towards the trays is given. The long moulder can synchronize and integrate with existing tin transport system.