1512_GB_Continuous-kneader-feeding

Hygienic pipe layout The pipes are routed to the kneader line on an intermediate level. This makes the production area easy to clean.

Combining the dry ingredients according to the recipe The flours are transported from the outdoor silos to the conveying scale above the mixer using vacuum weighing systems and weighed at the same time. The medium components, which were previously weighed precisely in hopper scales, are also sucked into the conveying scale via the vacuum weighing systems.

Homogenising the powdered dry ingredients Homogenising the powdered ingredients in a small dry mixer ensures consistent, homogeneous product quality.

Water supply To maintain the specified dough temperature, a water mixing and dosing device (WMD) supplies perfectly tempered process water in the required quantity and at the right time.

High-end electrical installation The electrical installation and cable management meet the highest standards and enable efficient and simple maintenance of the entire system.

Continuous feeding The powdered raw materials are fed continuously into the premixer using an AZODOS ® loss-in-weight feeder.

Precise dosing of liquids

Water, liquid yeast, brine and oil are precisely dosed into the pre-mixer, where they are thoroughly mixed with the powdered raw materials. The homogenised dough is then continuously transported to the continuous kneader.

Convenient on-site operation

Operator terminals in hygienic design, as shown here on the kneading line, enable the operator to make process related entries and monitor production. This allows errors to be detected and rectified promptly.

AZO Case Study | Frischbäck | Continuous kneader feeding | 9