THE AUTHENTIC BREAD
Meet market expectations with high quality products!
As consumer preferences change, and pressure from competitors increases, industrial bakeries need equipment which meets expectations in terms of industrial performance and product quality requirements dictated by end consumers.
With a new divider, the line industrialist MECATHERM is providing industrial bakeries with a solution for improving the quality of their production of baguettes and baguette-related items.
HELP BAKERS TO ACHIEVE ACCURATE DOUGH PIECES AT HIGH-SPEEDS
A unique shingling station aims to produce a formed, continuous and thick dough band. Slow movements without mechanical destroying action keep the dough structure and preserve the gluten network.
Moreover, the dough band is cut by an ultrasound mobile guillotine allowing an accurate and clean cutting point without dough compression.
These two technical features of the M-NS divider contribute to obtain accurate in weight and shape dough pieces at high-speeds.
BALANCE MEETING THROUGHPUT GOALS BUT STILL MAINTAINING CONSISTENT PIECE WEIGHTS
A combination of :
- Consistent dough density before cutting
- Accurate dough profile acquisition
- Sharp and Accurate cutting cinematic
The M-NS divider monitors in real time the dough density to reduce weight fluctuation throughout the process. Even when dough density changes, the set weight is preserved.
The divider can eject any dough piece that is non-conforming to the set tolerance. These pieces can be recycled for no product loss.
HANDLE DOUGHS OF VARYING ABSORPTION RATES
Specific way of handling the dough to shape a continuous band with no stretching or tearing: whatever the dough absorption rate, the density will be preserved. The M-NS will calculate the density and adapt the settings automatically.
OPERATIONALS STRATEGIES OUTSIDE OF EQUIPMENT TECHNOLOGY
According to the kind of recipe and process that are used to get the desired product quality, mixers will need to be adapted to the targeted dough quality and consistency. The divider allows to handle different type of dough to produce a wider range of moulded products.
The new MECATHERM divider can be installed in any production line in place of a volumetric divider or laminating divider. MECATHERM is therefore able to provide a turnkey solution to customers wishing to upgrade their production tool to shift production towards traditional baguettes.
- Hubert Ruffenach, TechnicalDirector