How it works
1. Dough Mixing
Basic ingredients such as wheat flour, improver, yeast and water are mixed to form a dough.
2. Dividing & Rounding
The dough is then divided into preset portions and sent to the rounder.
3. Intermediate Proofing
The rounded dough are dusted with flour and left to rest in the intermediate proofer to prepare them for moulding.
4. Dough Moulding
After resting, the dough pieces are put through the moulder and transfer into the baking tins and trays for final proofing.
5. Final Proofing
The dough pieces are then sent to the proofer box for final fermentation.
The proofed dough is baked in the oven chamber.
The bread are depanned automatically.
The bread are then left to cool in the cooling tower.
9. Before slicing
Temperature of the bread loaves is checked before slicing.
Bread is sliced automatically.
The sliced bread is packed and tagged with date code automatically.
Bread is then finally ready for delivery.