T he traditional bread is becoming more and more popular worldwide. Its handmade appearance and the purity of its taste make traditional bread into a product with high added value. At the beginning of this century, there was intense debate from bakers and various suppliers about whether the production of traditional bread can be automated. Today the bakery industry worldwide has demonstrated that the industrial production of high quality traditional bread can be achieved through specific production lines. In fact, the overall control of time and temperature and humidity levels results in the indicative quality of the finished product that can easily compete with the traditional manual technique. Traditional bread is usually baked in a stone oven hob. In an industrial production line, this technique can be achieved with a ceiling oven or otherwise finished with specially designed baking plates, which give an end result similar to baking in a stone hob.
During all processes, products can be transported via strap tapes. For the production of "frozen dough" there is a conveyor belt from the final thruster to the freezer. Kyriakopoulos company can offer the best flexibility in preparation, baking, cooling and freezing for the production of traditional bread through various machinery and production lines.
Quick kneading: for mixing the ingredients for the preparation of the dough
Zygocosis: for the division of the dough
Mounting on sheet metal.
Maturation stop: for the process of resting the bread to reach the desired size.
Baking in special professional ovens in stone fireplace simulation conditions
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