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Bakery Equipment
The bakery industry usually refers to the grain-based food industry. Grain-based foods may include breads, cakes, pies, pastries, baked pet treats, and similar foods. Along with bakeries, the industry consists of the equipment, supplies, and delivery drivers used to support the industry. With all the required steps on manufacturing bread, RGMTSI team strives to achieve providing the most efficient bakery equipment for making bread. From milling to baking and packaging we have all the right equipment for all your baking needs.
Sponge and Sourdough Fermentation Tanks
We supply individual fermentation tanks, as well as fully automated plants with CIP for the continuous production of sourdough. Our liquid ferment tanks operate from wheat and rye flour / with Clean starters or Yeast dough / on single or 3 feeds cycle. Each individual tank permits to Mix / Ferment / and Cool the preparation for holding. Ingredients are metered, mixed and homogenized thanks to the impeller and the agitation tools. The mix ferments upon a set time of 3 to 24 hours. The fermentation process is controlled with set temperatures and time, and/or by continuously monitoring the pH value. The mix is then cooled for holding to a given temperature of 4 to 6°C. For the preparation of “levain”, the batch is homogenized with 20-30 % yeast dough (mother). For continuous applications, the yeast dough is automatically circulated between tanks enabling for complete cleaning and ensuring continuous production at same time.
Sponge and Sourdough Fermentation Tanks
- Single or 3 feeds cycle with Clean starters or Yeast dough
- Continuous monitoring of the pH
- Cooling to 4°C
- Easy to integrate and to extend
- Hygienic & CIP-able
- Industrials Fermenters 1 000 to 7 000 l – cap. 1 000 to 80 000 Kg /24h
- Individual Fermenters 300 – 500 l
Heat Exchanger for Cream Preparation
The filling creams are mixes/emulsions of water, sucrose, corn syrup, milk, fats (butter or vegetable), chocolate, fruits, emulsifier. The ingredients are metered with flow meters or weighed in a batch mixer for preparation. Solid fats (butter, palm oil…) must be melted before metering. The mix is then transferred into a jacketed buffer tank with agitator. Due to the high product viscosity, positive pumps are used to transfer the product in a continuous flow to the pasteurizing and cooling/crystallizing Scrape Surface Heat Exchangers. During this operation nitrogen or filtered air can be injected in the product. The finished cream can be directly spread over the product or filled into containers for distribution. Scrape Surface Heat Exchanger is used for pasteurization of oil in water (O/W) emulsions with an Aw from 0,75 to 0,87 The scraped surface heat exchangers (SSHE) are specifically used for viscous creams that tend to change viscosity throughout the thermic process (heating and/or cooling). In the heating section, the SSHE are steams jacketed and equipped with blades to scrape the product off the surfaces, in order to prevent burning and consequent dangerous depositing residues on the exchange surface. Different plants capacity from 150 – 3.000 kg /h Flexibility for extended throughput
Heat Exchanger for Cream Preparation
- Turn key preparation for Oil or Water base cream
- Melter model FO, for solid fats melting
- Process tank model PCSD for mix preparation
- Process tank model PC for product holding
- Scrape Surface Heat Exchanger model HD for pasteurization and crystallization
- CIP cleaning station
Dissolver Tank for Scrap Dough
Our Dissolver Tank is designed to rework leftover baked, par baked, or even unbaked dough in just a few minutes, turning waste or scrap into a valuable ingredient (Scrap Dough Processing). Product is fed into the dissolver tank and an equal part of water is added. The unit blends and chops the product into an extremely fine suspension which is pumpable and will no longer segregate. The suspension can be stored/refrigerated into a balance tank or metered directly into the dough mixer. An optional belt feed system can be added to speed up the overall process by feeding the tank through a bread breaker. We offer fully integrated solutions for industrial production. From the feed hopper to the automatic, belt-driven bed drop in the Mixer, through to cooled storage tanks with integrated dosing function.
Dissolver Tank for Scrap Dough
- From 30°C in silo to 14°C in mixer
- Handling of leftover bread or dough
- Enhanced freshness and shelf life
- Save raw materials
- Improve water absorption
Minor Ingredients Batching Systems
Automated batching of minor ingredients is requested where mass productions request accurate, consistent and repetive mixes. Batching systems allow for fast recipe change-overs as well as contamination and dust free dosing. The accuracy of the weighing units allows achieving a constant high quality output while reducing waste production at the same time. The surge hoppers are fed from sacks or bigbags, each have their own discharge, metering and dosing units scaled to the specific raw material. Vibration bins or mass flow extractors ensure reliable transfer even for small components with poor flowing characteristics. The metering screw with locking valve guarantees highly accurate dosing into a central weight hopper. From the hopper, the product is pneumatically conveyed to the mixer.
Minor Ingredients Batching Systems
- Precise weighing
- Consistent quality of mixes
- High batch throughputs
- Fast recipes change-overs
- Flexible production schedules
- Contamination and Dust free
- Automatic batch reporting & tracking
Infeed Systems
Each system is supplied customized to the specific production and is fully synchronized with the weigher. This ensures a steady and uniform feed flow in accordance with the specified capacity requirements.
Infeed Systems
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