1. In most cases, required raw materials are automatically dosed 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 handadd ingredient scale.
2. The delivered raw materials should be monitored by the sampler and material balance.
3. The delivery, storage, conveyance and processing of raw materials should be hygienic and extensively dust-free.
4. 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.
5. The 3-stage rye sourdough, wheat predough as well as cold- and hot soaked grains should be produced automatically according to own recipe.

6.  The organic line should work as a separate line free of contamination.
7.  The aromatic sourdough production should be computerised and with quality control.
8.  The yeast and oil metering system should be alternately operated from delivered containers and automatically metered directly to the kneader.
9.  The dough temperature controls should ensure the  dough quality.
10. Traceability of raw materials and recipes with reports and statistics should also be available at the office.

Storage 1: The large components consist of several silos in different versions (see photo samples). The silos are situated in the raw materials storage space according to ATEX guidelines. The silo bulking and flour feeding are carried out pneumatically by blowers from the machine room. The silo filling takes place over presieves and a tank lorry control cabinet attached to the outer wall of the building and individually laid silo filling pipelines with overfill protection with samplers.

Storage 2: The medium components mostly consist of big bag or bag dumping stations. The stations are attached to the central aspiration system. The bulking and conveyance of material to the target points takes place pneumatically by blowers from the machine room.

Storage 3: The small components mostly consist of 2 ingredient dispensers, Compo 4000, with a minimum of 14 ingredient containers respectively, each with 400 kg capacity for salt, bakery improvers, grains, spices, sugar, etc. The Compos are made of stainless steel. The weighing and discharge capacity amounts to 12 batchs per hour  per line. The Compo filter consists of attachment filters. The Compos are situated in the raw material storage space according to ATEX. The small components feeding takes place pneumatically by blowers from the machine room. The Compo filling is done by a ‘pipe station’ by means of bag dumping station which is attached to the central dust aspiration system.

Flour-ingredient feeding: The flour feeding system mostly consists of a conveying line to the bread production line with branching to the sourdough and predough machines and to their automatic flour filling. Another separate flour feeder line leads to the organic products target point. The next flour feeder line leads to the biscuit target point. The other feeder lines for medium and small components lead likewise to the target points for bread and biscuit lines as well as separate line to the organic target point. For hygienic purposes, all flour and ingredient lines are pneumatically operated. The pipelines are made of stainless steel. Inline pipe sifting machines are used after the silos respectively.

Storage – production: The production and storage systems for predough mostly consist of 3 Europro sourdough machines for automatic 3-stage rye sourdough with a capacity of 2,500 litres each. Furthermore, wheat sourdough machines with a capacity of 2,500 litres and tanks for cold- and hot-soaked grains with automatic metering. Aroma sour fermenting machine of 600 litres capacity and chilled aroma sour storage container of 600 litres capacity. Moreover, the yeast container is stored in the cold room. All liquid machines are equipped with automatic cleaning programs. Yeast and wheat predough pipes are cleaned automatically by a water flushing system. The oil container and metering facility are likewise integrated in the same storage room for liquid components.

Liquid metering: Water mixing and metering equipments for hot, cold and chilled water are assigned to the target points for bread, biscuit and organic lines. Another device facilitates the automatic water feeding of the predough machines as well as the automatic cleaning with hot water. Rye- and wheat predough and cold- and hot-soaked grains are dosed to the kneading target points. Oil and yeast are likewise automatically dosed to the above-listed kneading target points.

Weighing: The weighing of flour, medium and small components takes place in weighing hoppers with jet filters. The weighing hoppers are pneumatically filled. The capacity is between 80150 kg. The weighing hoppers are situated above the kneaders with discharge pipeline and branching mostly to 2 automatic kneading stations with dust exhaustion hood. Every target point has an online hand-add ingredient scale controlled by the recipe computer for special ingredients like raisins, spices, nuts, fat, ice, etc. Small ingredient containers are integrated in the hand-add ingredient scale tables.

Dust removal: Central dust aspiration systems with jet filters remove the dust from the suction points over the kneaders at the target points. Likewise the bag dump stations, big bag station and the predough machines, as well as the ingredient machines are connected to the dust exhaustion system by piping.

Control: The load control of the facility is performed decentrally in several switch cabinets. Different kinds of software are used. According to requirement mainly 15” touch-screen command units are installed with link to office and remote messaging and remote maintenance.