Line for rye-wheat bread
Line for rye-wheat bread
This system is designed for the fully automatic production of round and oval bread. Our bread line starts after divider rounder and ends on entering the oven.
The capacity of the line for the rye-wheat bread is from 800 - 3000 pcs/hour.
Production of the rye-wheat round and oval bread
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
- Standardly, a divider rounder with the capacity of 3 000 pcs/hour is used.
- Weight of the divided piece of dough is from 400 - 1500 grams. .
- On the staging conveyor, pieces of dough are powdered with flour by the flouring device.
Forming
- Piece of dough is conveyed from the divider rounder into the rounder device, where it is formed into a round shape
- Subsequently, rounded piece of dough is cinveyed into the moulder device and the piece of dough is rolled till the intended shape is reached.
- Final product (rounded and moulded) is then conveyed to the depositing device.
- In case that only round bread is produced, the moulding device can be replaced with the transport conveyor.
Depositing
- Both, rounded and oval type of bread is conveyed to the depositing device that consists of two conveyors that form "V" shape.
- These conveyors go step by step and the products are placed above the pockets of the final swing proofer.
- Once the depositing device is fully loaded with the products, the depositing conveyors open up and the products are placed into the pockets of the swing final conveyor.
- Alternativelly, it is possible to use one cnveyor where depositing is handled via tilting of the conveyor in the angle of 90°.
Final proofing
- Continuous final proofing takes place in the swing proofer in the pockets that are flour duster prior to being loaded with products.
- 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.
- Proofed products are deposited to the belt of the continuous tunnel oven and these products can be stamped by the stamping device prior to entering the oven.
Baking
- Baking takes place in the tunnel oven.
- Standardly, single level tunnel is used, however, it is no problem to transport the salt sticks into the two or multi level tunnel ovens.
- There is a moistening device behind oven that moistens fresh baked products.
The rye-wheat system consists of the following parts:
Rounder
Moulder
Depositing device
Final proofer
Flour duster
Bread stamping device
Moistening behind oven
Engines
Control panel and electro-installation
Technical data
Capacity (pcs/hour) : 800 - 3 000
Weight (grams): 500 - 1 250
Proofing time (minutes): 30 - 90
Baking time (general) (minutes): 35 - 45
Drawing
Photogallery
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