Baked Goods Food Innovations 2021

Toast production with permanently very high weight accuracy, even in industrial high-output production of, for example, up to 10,000 pieces/hour or 200 portions per minute. The processing of all doughs follows the continuous portioning and dividing process via a rotary cutter with servo-driven blade. An extremely short product path ensures maximum product protection. Dough dividing is oil-free, which, in addition to reducing costs, also leads to a reduction in pastry imperfections such as oil pockets.

Fully automatic production of rye bread rolls: The dough divider’s (VF) control system allows easy visualisation of the product shape and calculation of the process parameters via thedisplay. The  dough product is fed to the flow divider by the portioningmachine. The  active servo-driven flow divider ensures precise rotorspeed in the flow  divider. The result is a continuous product flow – which is a requirement for final weights accurate to the gram. The flow divider ejects the dough product in multi-lane filling flowsvia mould components. The rotating hole plate system forms the products into the required 3D shape. The shape can be changed quickly and easily by changing just a few mould components.

The perfect economic solution for the multi-lane depositing on dough sheet systems. By means of continuous product ejection or continuously adjustable portion sizes of 5 to 500 g, the automatic dosing process can be flexibly expanded from 2 to 24 lanes. The innovative, valve-free dosing principle allows a production output of up to 200 cycles per minute. From fluid, pasty or viscous to chunky. The patented, servo-driven flow divider in the depositing system ensures a constant product flow onto several lanes without pressure fluctuations, resulting in most accurate weights and optimal product appearance in every single lane.