1512_GB_Continuous-kneader-feeding

Production and temperature-controlled supply of brine

The table salt is transferred from the outdoor silo to the preparation tank by means of gravimetric dosing, where it is dissolved into brine together with the weighed quantity of water. The specified concentration is achieved by means of a precisely defined ratio of water and salt, which ensures reproducible product quality. The brine produced is then transferred to the storage tank and cooled to the optimum processing temperature. The tank itself is also cooled. Thanks to continuous circulation, the brine is continuously available at a stable concentration and temperature for the subsequent process steps.

Hygienic supply and dosing of liquid egg

The double feeding station for liquid egg allows two IBC containers to be connected in parallel. Once one container has been completely emptied, the system automatically switches over to ensure that the process is supplied without interruption. Due to the high hygiene requirements, the station is fully integrated into the CIP process so that all components that come into contact with the product are cleaned thoroughly. The space optimised design was installed in a customer's cold storage room.

Precise dosing of liquid flavours

Liquid flavours, which give doughnuts their characteristic taste, are added in very small quantities. This precise minimal dosing places the highest demands on measuring accuracy and conveying technology. Even extremely low flow rates are provided reliably and consistently over the long term.

AZO Case Study | Frischbäck | Continuous kneader feeding | 7