Line for Bread Rolls
Line for Bread Rolls
Line for bread rolls for large production is identical with the line for the baton production (please see bread systems for details)
Production of bread rolls
Dough preparation
- Processed dough which is ready for the production of salt sticks is trasported via flip trough or via vertical conveyor into the stainless steel hooper above the divider rounder.
- Capacity of the hooper is 440 liters which corresponds to 300 kg of dough.
- Dough can be conveyed to the divider either via manual control of the feeder plug or automatically using the sensor which controls the level of dough in the divider's hooper.
Dough dividing
- This line is usually equiped with single pocket divider
- This line uses divider rounders at the capacity of 4 000 pcs/hour.
- Weight of the piece of dough is from 200 - 600 grams.
- On the staging conveyor, the pieces of dough are powdered by the powdering device.
Rounding
- After the the dough is divided, pieces of dough are rounded into the round shape.
- Rounded piece is transported to the intermediate proofer.
Intermediate proofing
- Intermediate swing proofer has standardly 3 rows, alternatively, 6 row intermediate proofer can be produced.
- Pieces of dough are placed separately in the swings.
- Pre-proofing time is from 4 - 7 minutes.
- After pre-proofing, pieces of dough are conveyed to the forming device.
Forming
- Pre-proofed piece of dough is rolled and transported under the wire nail, where the rolled piece of dough is curled.
- Further, curled piece of dough goes under the moulding desk to achieve required shape. Nak
Depositing device
- Bread roll is conveyed to the depositing device and is deposited on the proofer swings at 4 pcs at once.
Final proofing
- Continuous final proofing takes place in the swing proofer.
- Proofer shield is standardly from coated metal plate, but can be also executed in stainless steel.
- Width of the proofer boards is 60 mm.
- Temperature and humidity inside of the proofer is controlled automatically.
- Upon exit from the proofer, proofed salt sticks are fliped over to the belt of the collecting conveyor.
Transport to the oven
- From the collecting conveyor, the bread rolls are transported to the tube conveyor.
- The bread rolls go under the brush that removes the excessive flour and the bread rolls are moistened.
- Further, bread rolls are sprinkled with salt, poppy seeds, sesame seeds, etc...
- These bread rolls are then transported to the belt of the tunnel oven.
Baking
- Baking takes place in the tunnel oven.
- Standardly, single level tunnel is used, however, it is no problem to transport the bread rolls into the two or multi level tunnel ovens.
Bread roll line consist of:
Traverse conveyor
Stainless steel hooper
Swing intermediate proofer
Rounding device
Collecting conveyor
Depositing device
Swing final proofer
Seeding and moistening device
Engines
Control panel
Electro-installation
Technical data
Capacity (pcs/hour) 800 - 3 600
Weight (grams) 200 - 400
Proofing time (minutes) 38 - 60
Pre-proofing time (minutes) 4 - 7
Baking time (minutes) 18 - 20
Drawing of the line
Photogallery
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