Several ready-to-bake products plants are summarised in one installation example with the essential assembly.
In most cases, large, medium and small components are conveyed to central weighing stations. The medium components are mainly conducted as big bag stations, mixed silos or bag dump stations (= surface silos). The central weighing stations feed two automatic kneading stations respectively.
As liquid components, mostly water, rye sourdough, wheat predough, cold- and hot-soaked grains, aroma sour, liquid yeast are conveyed from containers, just as oil, to the automatic kneading stations.
The controls are managed over the recipe computer and by automatic recipe rerun including kneading controls.
Organic lines are mostly integrated in the concept of the ready-to-bake products plant.
The objectives of automation
Description of facilities
- In most cases, required raw materials are automatically metered at 2 to 3 target points like bread line, biscuit line and organic line.
Besides the many automatically metered raw materials, other ingredients such as olives, raisins, nuts, etc., should be controlled and recorded by an online hand-add ingredient scale.
- The delivered raw materials should be manageable by the sampler and material balance.
- The delivery, storage, conveyance and processing of raw materials should be hygienic and extensively dust-free.
- Medium components such as grains, coarse meal and flour mixes are delivered by Trevira big bags and suspended according to requirement in the automatic big bag feeder stations by crane or forklift.
- The 3-stage rye sourdough, wheat predough as well as cold- and hot soaked grains should be produced fully automatically according to own recipe.
- The organic line should work as a separate line free of contamination.
- The aromatic sourdough production should be computerised and with quality control.
- The yeast and oil metering system should be alternately operated from delivered containers and automatically metered directly to the kneader.
- The dough temperature controls should ensure the dough quality.
- A traceability of raw materials and recipes with evaluations and statistics should also be available at the office.