Line for wheat batons and French sticks

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This system is designed for the fully automatic production of batons and French sticks.
It comes after divider rounder and ends upon entering the tunnel oven.
System capacity is from 800 - 5000 pcs/hour of batons or French sticks.

Production of the wheat batons and French sticks

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 5 000 pcs/hour is used.
Weight of the divided piece of dough is from 200 - 800 grams. .
On the staging conveyor, pieces of dough are powdered with flour by the flouring device.

Forming - rounding

Piece of dough is conveyed from the divider rounder to the conical rounder, where it is formed into a round shape.
Subsequently, the product is conveyed into the intermediate proofer.

Intermediate proofing

Intermediate proofers for the wheat batons and French sticks are usually using overflow method.
Piece of dough is in the proofing pockets for 2 minutes and then the piece of dough is dropped down to the next row.
Upon exit of the intermediate proofer, the piece of dough is conveyed to the second forming device, moulding.

Forming - moulding and curling

Pre-proofed piece of dough is conveyed to the moulding device where it is rolled thick flat.
Further, rolled product is curled under the wire nail.
Curled product is then moulded into the intended shape.

Depositing

Batons and French sticks are 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.

Final proofing

Continuous final proofing takes place in the swing proofer of a "cradle" shape that is flour dusted 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.

Cutting device

Batons and French bread can be cut in a various ways (i.e. on the lenght way, under certain angles, cross way)
Cutting devices can be combined for different types of cutting.
Inclined cutting can be placed on the oven entrance.

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.

System for batons and French sticks consists of:

Conical rounder
Intermediate proofer
Moulder, curling
Depositing device
Final proofer
Flour duster
Stamping device
Moistening behind oven
Engines
Control panel and electro-installation