Columns
Technological equipment: bakery and pasta

Baking Equipment

The complex of thermophysical, biochemical and colloidal processes occurring in the working chambers of the baking ovens determines the quality of the products produced: appearance, baking and volumetric yield of baked bread. Bakery ovens can be classified in several ways. for technological purposes: universal ovens for baking a wide assortment and specialized ovens for productivity: ultra-low productivity ovens (for bakeries), low productivity (with [...]

Columns
Technological equipment: bakery and pasta

Proofing furnaces

Proofing oven units are a design consisting of a proofer and a furnace, united by a common conveyor. Units are designed for the production of molded bread from rye and wheat flour and provide complete mechanization of production processes at the proofing site - baking. The proofing and oven unit P6-XPM (Fig. 3.31) consists of an autosplitter 7, a proofing conveyor cabinet 2 and a furnace 4, united by a common chain [...]

Columns
Technological equipment: bakery and pasta

Proofing furnaces

Proofing oven units are a design consisting of a proofer and a furnace, united by a common conveyor. Units are designed for the production of molded bread from rye and wheat flour and provide complete mechanization of production processes at the proofing site - baking. The proofing and oven unit P6-XPM (Fig. 3.31) consists of an autosplitter 7, a proofing conveyor cabinet 2 and a furnace 4, united by a common chain [...]

Columns
Technological equipment: bakery and pasta

Equipment for the production of special varieties of bread.

Special varieties of bread products include lamb and crackers, gingerbread cookies, bread sticks, straws, etc. The complexity of the production of these products, as a rule, is 3 ... 5 times higher compared to the production of mass varieties of bread. This is due to a more complex technological scheme of production and insufficient level of mechanization. The main difference in the composition and layout of production lines [...]

Columns
Technological equipment: bakery and pasta

Equipment for the production of special varieties of bread.

Special varieties of bread products include lamb and crackers, gingerbread cookies, bread sticks, straws, etc. The complexity of the production of these products, as a rule, is 3 ... 5 times higher compared to the production of mass varieties of bread. This is due to a more complex technological scheme of production and insufficient level of mechanization. The main difference in the composition and layout of production lines [...]

Columns
Technological equipment: bakery and pasta

Equipment for the production of rusks.

For the mechanization of the production of pastry and simple crackers, special machines are used for the molding and cutting of crackers.

Columns
Technological equipment: bakery and pasta

Equipment for the production of rusks.

For the mechanization of the production of pastry and simple crackers, special machines are used for the molding and cutting of crackers.

Columns
Technological equipment: bakery and pasta

Equipment for the production of bread crackers, chopsticks, straws and gingerbread

Machines for the production of bread crackers. Bread crackers are a new type of breakfast cereal, a ready-to-eat product. They are made from bread crumbs (panir. Fig. 3.44. An extruder for the production of bread crackers by the war of flour) with the addition of salt, sugar, vegetable oil and food flavoring. In fig. 3.44 shows a molding machine (extruder) for the production of bread crackers. Cracked bread previously [...]

Columns
Technological equipment: bakery and pasta

Equipment for the production of bread crackers, chopsticks, straws and gingerbread

Machines for the production of bread crackers. Bread crackers are a new type of breakfast cereal, a ready-to-eat product. They are made from crumbs

Columns
Technological equipment: bakery and pasta

Equipment bakeries and expeditions.

Bread, being the most massive piece of food cargo with the shortest shelf life, requires strict sanitary regimes, poorly withstands mechanical stresses, especially in the first hours after baking. With this in mind, an important role should be assigned to transport and storage operations. However, in comparison with the level of mechanization of the main production, the mechanization of transport and storage operations with finished products is significantly behind, barely reaching 10 ... 15%. [...]