Bread lines

Mixed rye bread lines

The production of mixed rye bread starts with dough production and dough
make-up. Next, the dough pieces are given their final proof before they reach the Thermador tunnel oven. Alternatively, the process can also be used with multi-level technology for traditional bread loaves. The number of oven modules is depending on the necessary baking time in relation to the maximum traveling speed (performance). Via cooling conveyors, the baked products are moved to the slicing and packaging equipment.


Rye/mixed rye breads:

  • mixed rye bread
  • mixed wheat bread

Wheat/mixed wheat bread lines

The production of traditional white bread starts with dough production and dough make-up. Next, the dough pieces are given their final proof before they reach the Thermador tunnel oven. Alternatively, the process can also be used with multi-level technology. Industrially produced breads can be either hearth bread or loaves baked on trays. The number of oven modules is depending on the necessary baking time in relation to the maximum traveling speed (performance). Via cooling conveyors, the baked products are moved to the slicing and packaging equipment.


Wheat/mixed wheat breads:

  • Bread loaves
  • Baton
  • French bread

Modules

Mixer, Dough make-up, Proofing system, Finishing, Oven, Cooling and freezing systems, Conveying and packaging systems

Contact

Werner & Pfleiderer
Industrielle Backtechnik GmbH
Frankfurter Straße 17
71732 Tamm
Germany
Fon: +49 7141 202-50
Fax: +49 7141 202-5111
info@@wpib.de

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