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This solution manages to combine particularly demanding financial and production requirements with dough preservation which is just as demanding.
Composition of the Factory baking solution
 Division: automatic divider
 Intermediate proofer: "Mécaform" automatic intermediate proofer
 Moulding: "Armor Universal" horizontal moulder
 Positioning: automatic positioning on trays or other baking supports
Scoring: "Grigne Pain®" automatic scoring machine
How it works
 After kneading, the kneader automatically discharges the dough
into the automatic divider.
The machine automatically loads the required number of dough rolls
at the weight required onto the automatic intermediate proofer,
then shapes them up into the pre-stretched form through
the MERAND exclusive MF2S® system.
After standing in the intermediate proofer, the dough rolls
automatically go to the factory baking moulder.
This can either mould long loaves such as baguettes, short French
sticks, etc. or automatically cut a baguette into X bread rolls
(2/3/4/5/6) to make sandwiches or bread portions.
The dough rolls obtained in this way are automatically placed
on the baking support.
This line can be completed with an automatic system for loading
the trays onto the racks.
Automatic scoring is carried out between fermentation and placing
in the oven. This means that the dough rolls can be cut in an exact,
consistent fashion at a speed 3 times faster than by hand.
In addition, as this operation is automatic, it requires no involvement by the baker. A material handler can carry out this delicate operation which gives the bread its final appearance.
Several lines can be prepared depending on the desired production rate and hours of operation for the day.
Rate / Production example
This solution means you can make from 1500 to 2400 baguettes or 6000 to 12000 bread rolls per hour. |
