Ingredient handling is the operational activities involved in the receipt, transport/conveying, storage, scaling and dosage of ingredients for the manufacture of bakery products, prior to mixing. Once this is done the ingredients are deposited into the mixing bowl for mixing under presssure or vacuum. Mixing involves stirring, beating, blending, binding and folding mechanical actions that occur within the bowl.
Benier High-Speed Mixer Brochure Download.pdf
Dough Dividing is the accurate dough cutting and portioning into correctly sized and weighed dough pieces for better handling and manipulation in the continued dough process.
Benier Free Standing Bread Line Brochure Download.pdf
Rounding is shaping of the dough into a ball for easier handling and manipulation.
Benier Flyer Rounders Brochure Download.pdf
Benier Allround Brochure Download.pdf
Benier Tallround Brochure Download.pdf
Benier V-Belt Rounders Brochure Download.pdf
Final Proofing called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked, allowing it to rest for a set time.
Benier First Proofer Industrial Brochure Download.pdf
Benier First Proofer BP Brochure Download.pdf
Moulding is the final stage in the dough make allowing the dough to be shaped and formed after discharging all the air.
Benier Industrial Moulder BM 500 Brochure Download.pdf
Benier Industrial Moulder BM 600 Brochure Download.pdf
Benier Moulder MM 600 & ME 600 Brochure Download.pdf
Benier Moulder MS 500 Brochure Download.pdf
Benier Unimoulder Brochure Download.pdf
DrieM d’Artagnan Line Brochure Download.pdf
Dough Sheeting is used by industrial bakers to roll out dough in a continuous sheet to the desired thickness.
Benier Sheeting Line for Pizza & Flat Bread Brochure Download.pdf
Brenier Sheeting Line for Tin Bread Brochure Download.pdf
DrieM Sheeting Line for Cut & Moulded Products Brochure Download.pdf
Four Piecing is cutting the dough into four equal pieces and turning it to lay 90 degrees to each other within the baking tin for maximising dough crumb structure effect.
Benier Freestanding Bread Line Brochure Download.pdf
Final Proofing called final fermentation and is the specific term for allowing dough to rise after it has been shaped and before it is baked allowing it to rest for a set time.
MCS Automatic Proofers Brochure Download.pdf
Baking is the final step in the bread making process. It can be a surface, thermal or convection process that uses (direct and indirect heat) in an oven, which transfers heat to the dough pieces. This comprises travelling tunnel ovens and various thermal and rack combinations.
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Daub Backmeister Brochure Download.pdf
Daub Thermal Oil Heating System Brochure Download.pdf
Daub Thermo Roll Brochure Download.pdf
Daub Stonemotion Brochure Download.pdf
MCS Impingement Oven Brochure Download.pdf
MCS Ovens Brochure Download.pdf
Bread Cooling & Conditioning is an efficient air distribution system where rapid heat extraction from the product occurs, whilst maintaining ideal moisture retention in the product.
Kaak FPS Multi-Deck Cooler Brochure Download.pdf
Model Production Line Solutions (Semi Automated to Fully Automated) have been developed with major fast moving consumable products such as Bread, Pizza and Baguettes.
Kaak Group – From Silo to Crate Brochure Download.pdf
Kaak Group Lines Brochure Download.pdf
Kaak Group Pizza Lines Brochure Download.pdf
2500 Loaves Per Hour Download.pdf
4500 Loaves Per Hour Download.pdf
8000 Loaves Per Hour Download.pdf
Benier Baguette Lines Brochure Download.pdf
Benier Flexibread Brochure Download.pdf
Basic Industrial Pizza Ball Line Brochure Download.pdf
Automatic Industrial Pizza Ball Xtrueder Line Brochure Download.pdf
Semi-Industrial Pizza Ball Line Brochure Download.pdf