Bakery Processing Plant & Machinery Solutions

Flour is taken from silo or sack, sifted and weighed, and the minor ingredients are dosed to the recipe. Water, fat, sugar and yeast are metered in on the same batch call.

The batch is mixed until the dough is developed. Bread doughs are taken to full development; biscuit and cookie doughs are mixed short. Chilled water is used to hold the dough temperature down through the mix.

Bread dough is divided, rounded, rested, moulded and panned, then proved in humidified air. Biscuit and cookie dough is sheeted, cut or wire-cut into pieces instead. This is where the bread and the biscuit routes separate.

The pieces are baked in a rack or tunnel oven. Rusk and toast lines return the baked loaf to the oven a second time after slicing.

Baked product is turned out of the pans and cooled on a spiral or belt cooling conveyor until it is firm enough to slice and wrap.

Loaves are sliced and bagged; biscuits are stacked into slugs and flow wrapped. Packs pass a metal check before they leave the line.

Wrapped packs are collated into cartons or trays, cased, stacked and wrapped for despatch.