LOAF (TIN & FREE STANDING)
▻ DIVIDING ▻ CONICAL ROUNDER ▻ INTER MEDIATE PROOFING ▻ MOULDING
DIVIDER
The dividing cuts bulk dough into single, double or dripple pieces of proper weight so that these can be rounded and rested prior to taking their final shape. The divider must process the entire dough load quickly excessive gassing that creates scaling errors.
CONICAL ROUNDER
Conical rounders are designed for intermediate and final round moulding of wheaten dough pieces. The rounders give the dough an optimal round and smooth shape, which is the basic condition for high final product quality.
INTER MEDIATE PROOFING
Inter mediate proofing is designed for intermediate resting of wheaten and rey-wheaten dough pieces between round and final moulding operations, allowing the products to obtain the optimal elasticity and structure required for high quality for the final moulding.
MOULDER
The moulder encompass the sheeting stage, curling chain, Driven pressure board And guide bars. These influence the gas bubble structure, shape and length of the desired shape with a minimum amount of pressure and stress on the dough to avoid damaging cell structure obtained during mixing and fermentation. The machine can mould as well dough containing 100% of rye flour, in this case without passing through rollers, but by moulding under the driven pressure board and moulding conveyor.
BREAD ROLL (INCLUDING DONUTS)
▻ DIVIDING & ROUNDING ▻ INTER MEDIATE PROOFING ▻ STAMPING & MOULDING ▻DECORATING ▻ TRAY SETTING
DIVIDER & ROUNDER
Divider & Rounder give you a very good accurate weight with soft and more former doughs. It does produces particularly efficient dough balls with extremely high quality & weight accuracy. They are optimally adapted for processing doughs with extremely high dough absorption and dough rest. Simple handling through good ergonomics, easy to exchange interchange parts and a graphical user interface complete the profile of the line.
INTERMEDIATE PROOFER
An intermediate proofer is needed if you run long rolls or stamped product (Kaiser). It does allows the yeast to generate carbon dioxide gas, and as well it let the dough rest which is needed to insure a high quality of rolled and stamped products.
STAMP & MOULDING
Stamping & moulding is needed to produce long rolls and stamped products.
DECORATING
A decorating device is needed for decorating products with seeds (hamburger buns).
TRAY SETTING
A tray setting device allows you to deposit formed products direct onto trays
ARTISAN (STRESS FREE)
DIVIDING & CUTTING ▻ POSSIBLE ROUNDING ▻ STAMPING ▻ MOULDING ▻ DECORATING ▻ TRAY SETTING
DIVIDER & CUTTING
The S-shaped set of rollers is a highlight in modern mechanical engineering. The doughs flow naturally through the set of rollers the set of rollers without strain top to bottom. The lines have integrated a device which allow bakers to choose between higher weight or volume accuracy, and to implement weighing before cutting. Those lines offer the right solution for every requirement in the artisan family.
POSSIBLE ROUNDING
In the round moulding station in the line is especially gentle on the dough and produces exactly round results. Adjustable moulding revolutions and a moulding belt make this possible. The round moulding station is state of the art for especially efficient operations. The modular design, interchangeable tools make it possible to react fast and flexible to changes in demand.
STAMP & MOULDING
A stamp & moulding device is needed to produce long rolls and stamped products.
DECORATING
The decorating device is needed for decorating products with seeds (hamburger buns).
TRAY SETTING
A tray setting device allows you to deposit formed products direct onto trays.
SHEETING
DOUGH SHEETING ▻ SATELLITE HEAD ▻ GUILLOTINE ▻ BREAD ROLL ROUND MOULDING ▻ COILING ▻ DECORATING ▻ TRAY SETTING
DOUGH SHEETING
In addition to its flexibility, the new advanced technologies are convincing by its high product quality to maintain the dough’s sensitive structures. The system processing very soft and pre-proofed doughs with bowl rest as well as sponge doughs which, depending on the type of flour used, achieve a dough yield of around 165-200 those systems allows you producing mediterranean and artisanal style bread, products of all shapes and sizes. A constant fill level in the hopper ensures extremely accurate dough portions and a homogeneous dough sheet.
SATELLITE HEAD
Satellite heads make it possible throughout gentle sheeting line produces only minimal stress during the entire production process. This allows for processing of dough yield without a proofer for intermediate relaxation. This considerably reduces the space required for the line as well time saving. Safe processing of soft dough thanks to specially coated components.
GUILLOTINE
Guillotine synchronised or pendulum movement, precise cross cutting, no superfluous jamming or stretching. It has a hHigh capacity up to 60 strokes per minute.
BREAD ROLL ROUND MOULDING
The patented round moulding system is especially for soft and pre-proofed doughs, optional fat insertion.
COILING
Coiling counter running / synchronised moulding belts. Moulding belts that can be Folded back ensure easy cleaning. Calibration roller for tightly coiled products.
DECORATING
Decoration patterns can be printed or cut into the surface of products. The machine enables pressed as well as cut decorations not only on round moulded products but also on long-moulded once. In addition the moulded bread rolls, the dough pieces can also be stamped / punched or cut out. Prior moistening through roller or spraying system, optional different strewing systems.
TRAY SETTING
A tray setting device allows you to deposit formed products direct onto trays.
Remark: With those lines you as well can produce, Croissants, Danish Pastries, Twisted products, Pizza, Flat Bread, Snacks (pockets, sausage rolls….). Of course to do so you need a different configuration of this line 
