Bread lines

Line suitable for the production of smooth and stamped Round Bread (like hamburger, baguette, hot dog and kaiser etc…) of a weight from 28 to 340 grams. The line can be equipped of a Bread stamping device. The dough, loaded into the hopper of the Divider, is divided in pieces having the desired weight. Consequently the pieces fall into the drum and through its oscillatory movement, they have a round shape. At the end of the rounding, the round bread pieces are conveying towards the intermediate proofing chamber through the outfeed belt conveyor. A syncronism signal coming from the divider machine allows the correct cell forwarding. The intermediate proofing chamberl is used to allow the rest of the round pieces of dough for a specific time based on the customer production requirements. The resting time allows the natural dough relaxation before the molding. The intermediate proofing chamber is equipped of the temperaure control system, vaporizer, germicide lamp, extractor of humid air. The rest time depends from the type of product and from the producer requirements. The bread Line to be completed for the full production cycle can be integrated with finger rolls making system, stamping unit, humidifier with seeds distribution system, manually or automatic panning device.

Line suitable for the production of smooth and stamped Round Bread (like hamburger, baguette, hot dog and kaiser etc…) of a weight from 28 to 340 grams. The line can be equipped of a Bread stamping device. The dough, loaded into the hopper of the Divider, is divided in pieces having the desired weight. Consequently the pieces fall into the drum and through its oscillatory movement, they have a round shape. At the end of the rounding, the round bread pieces are conveying towards the intermediate proofing chamber through the outfeed belt conveyor. A syncronism signal coming from the divider machine allows the correct cell forwarding. The intermediate proofing chamberl is used to allow the rest of the round pieces of dough for a specific time based on the customer production requirements. The resting time allows the natural dough relaxation before the molding. The intermediate proofing chamberl is used to allow the rest of the round pieces of dough for a specific time based on the customer production requirements. The rest time depends from the type of product and from the producer requirements. The bread Line to be completed for the full production cycle can be integrated with finger rolls making system, stamping unit, humidifier with seeds distribution system, manually or automatic panning device.

Line suitable for the production of smooth and stamped Round Bread (like hamburger, baguette, hot dog and kaiser etc…) of a weight from 28 to 340 grams. The line can be equipped of a Bread stamping device. The dough, loaded into the hopper of the Divider, is divided in pieces having the desired weight. Consequently the pieces fall into the drum and through its oscillatory movement, they have a round shape. At the end of the rounding, the round bread pieces are conveying towards the intermediate proofing chamber through the outfeed belt conveyor. A syncronism signal coming from the divider machine allows the correct cell forwarding. The intermediate proofing chamberl is used to allow the rest of the round pieces of dough for a specific time based on the customer production requirements. The resting time allows the natural dough relaxation before the molding. The intermediate proofing chamberl is used to allow the rest of the round pieces of dough for a specific time based on the customer production requirements. The rest time depends from the type of product and from the producer requirements. The bread Line to be completed for the full production cycle can be integrated with finger rolls making system, stamping unit, humidifier with seeds distribution system, manually or automatic panning device.