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Forming lines for pastry and bread

Automated assembly for production of bread, French bread, baguettes or common pastry. Lines for production of bread and French bread mostly consist of the machine for dough dividing, rounder, intermediate proofer, moulding machine and continuous proofer.

Lines for production of common pastry usually consist of the machine for dough dividing and moulding, intermediate proofer, shaping devices (curling, pushing, stamping) and continuous proofer.

Reference implementation

Company Place Supplier Year Description
Profrost a.s. Prostějov RH-Technik, Austria 2009
APETIT Food a.s. Hněvotín WP - Haton, Netherlands 2008
PENAM a.s. Brno - Pekárna Zelená louka, a.s., Herink RH-Technik, Austria 2007
PENAM a.s. Brno - Pekárna Zelená louka, a.s., Herink RH-Technik, Austria 2007
PENAM a.s. Brno - Pekárna Zelená louka, a.s., Herink WP - Haton, Netherlands 2007
SVOBODA-výroba domácích knedlíků, s.r.o. Blučina WP - Haton, Netherlands 2007
PENAM a.s. Brno - Pekárna Zelená louka, a.s., Herink WP - Haton, Netherlands 2007
PENAM a.s. Brno - Pekárna Zelená louka, a.s., Herink WP - Haton, Netherlands 2007
Crocodille ČR , spol. s r.o. Praha - branch Žiželice WP - Haton, Netherlands 2004
DOMITA a.s. Tábor MINIPAN, Itálie 2004
Pekařství Bachan Antonín Blatnice pod Svatým Antonínkem POLIN - OSTALI, Itálie 2002
view all references »

Products

Classic bread forming line

The bread forming lines are typically formed by volumetric machine for dough dividing, belt rounder for dough pieces and moulding machine. They are designed for processing of wheat-rye, rye-wheat and rye doughs containing more than 30% of rye.

These lines have an output of 1600 – 3000 pieces per hour and they are able to process the dough pieces with a weight of 100 to 2500 g. Lines can be fully automatic and including cooling conveyors, but also in versions designed for small bakeries producing unconventional and often handmade bakery products.

Advantages:

  • dividing gentle to the dough thanks to adjustable contact pressure in the divider
  • high precision of dividing
  • numerous shapes of bread are possible due to modular construction
  • high rate of repeatability
  • control of compliance with recipe
  • stable loaves
  • great results of moulding machines
  • simple maintenance and operation

Lines for wheat bread and French bread

The forming lines are typically formed by volumetric machine for dough dividing, conical rounder for dough pieces and moulding machine. They enable the production of a wide range of traditional wheat breads as well as assortment types and French bread in the most efficient way. It is possible to produce various kinds of high quality bread thanks to the flexible design of a modular system.

Production lines are gentle to the dough and reduce the use of oil and flour to minimum. They enable the production of various shapes of bread (round loaves, clods, loaves in forms, etc.) with high water content and a variable proofing time. The processing reflects the latest technical trends as it is based on the experience of leading European manufacturers of dough processing systems.

These lines have an output of 1600 – 10000 pieces per hour and they are able to process the dough pieces with a weight of 100 to 2500 g. Lines can be fully automatic and including cooling conveyors, but also in versions designed for small bakeries producing unconventional and often handmade bakery products.

Advantages:

  •  dividing gentle to the dough thanks to adjustable contact pressure in the divider
  •  high precision of dividing
  •  oil free dividing
  •  numerous shapes of bread are possible due to modular construction
  •  high rate of repeatability
  •  control of compliance with recipe
  •  stable loaves
  •  great results of moulding machines
  •  simple maintenance and operation

Bread lines for rustic breads

The forming lines are typically formed by volumetric machine for dough dividing, conical rounder for dough pieces, intermediate proofer and moulding machine. They are most suitable for processing of loose or very loose dough with a water content of more than than 80%. It is the ideal choice for processing rustic bread like ciabatta and other types of non-traditional shaped breads. The system is also particularly suitable for products intended for further baking. Lines manage to deal with any shape bread (round, long and oval). The lines easily process also dough containing a wide variety of ingredients, such as cheese, tomatoes, onions, nuts, etc.

These lines have an output of 1500 – 3000 pieces per hour and they are able to process the dough pieces with a weight of 150 to 700 g.

Advantages:

  • it is possible to process a high gain dough
  • it is possible to process a dough with long storage
  • dividing gentle to the dough thanks to adjustable contact pressure in the divider
  • conical rounder for dough pieces enables greater compaction of the product
  • automatic oiling in moulding machine for easier processing of high gain dough, sticky and very loose dough without flour dusting
  • moulding machine are gentle on doughs
  • proofing is largely replaced by the pre-fermentation
  • lines do not let the dough to acquire volume significantly, which is important for the final result

Lines for baguettes

The forming lines are typically formed by volumetric machine for dough dividing, conical rounder for dough pieces or pre-moulding device, intermediate proofer with integrated moulding machine. They are most suitable for processing of wheat doughs for the industrial production of baguettes and French type pastries of various sizes and lengths.

These lines have an output of 3000 – 6000 pieces per hour and they are able to process the dough pieces with a weight of 50 to 650 g.

Advantages:

  • smooth production process
  • very suitable for processing loose dough with a long fermentation and high water content
  • adjustable contact pressure in the divider with intelligent pressure regulation
  • high precision of dividing
  • smooth dough treatment system into oval or round shapes
  • dough proofing process without turning over
  • flexible modular design
  • simple maintenance and operation
  • easy operation thanks to recipe control

Lines for fermented bread production

The forming lines are typically formed by volumetric machine for dough dividing, intermediate proofer and moulding machine. They are most suitable for processing of sensitive types of dough in required final product quality without problems or stress.

The production technology of these lines is suitable for processing of dough with the need of approx. 20 min fermentation and without the need of dough rounding.

These lines have an output of 600 – 1500 pieces per hour and they are able to process the dough pieces with a weight of 150 to 700 g.

Advantages:

  • very suitable for processing of sensitive dough with a long fermentation and high water content
  • it is possible to process a wide range of weights and types of dough
  • high precision of dividing
  • dough processing almost without flour dusting
  • equipment for semi-automatic plants and for traditional bakeries
  • production efficiency and versatility
  • personnel and space savings (1 person serviceability)
Lines for common pastries and rolls

The forming lines are typically formed by volumetric 4 to 10 row machine for dough dividing and rounding, intermediate proofer, continuous proofer with integrated moulding machine and shaping devices (curling, pushing, stamping). They are most suitable for processing of common types of wheat and whole-grain dough in required final product quality without problems or stress.

These lines are designed for large and industrial use with the output of 10000 – 30000 pieces per hour and they are able to process the dough pieces with a weight of 20 to 150 g.

Advantages:

  • customized technology
  • fully automatic operation
  • it is possible to process a wide range of weights and types of dough
  • high precision of dividing
  • production efficiency and versatility
  • personnel savings (1-2 person serviceability)