Perfection in processing of natural doughs
The IMPRESSA bread on our iba stand was a real highlight. For the first time we presented our new Soft Dough Sheeter (SDS), a dough forming system handling extremely soft doughs up to a dough yield of 190.
The extraordinarily gentle system works with a very low amount of oil thus setting the standards with regard to processing soft doughs. Just to mention a few advantages: on the SDS falling heights have been systematically reduced and a solution for spreading flour on all sides of the dough sheet has been developed.
When it comes to further processing the dough sheet, our bread roll round moulder (BRWI) is just as outstanding as our SDS. It moulds every desired product accurately into a round shape, starting from very small bread rolls (30 g) up to large bread loaves (1,000 g). Even with very soft doughs and high output the system delivers perfect moulding results. Adapted to the specific product requirements the radius of the moulding movement can be increased or reduced in a spiral pattern. In this way the dough pieces are treated extremely gentle and precisely ensuring that the natural dough structure is maintained.
What seems complex at first sight is very easy to operate. As of iba, our industrial lines will be equipped with a large 19-inch touch screen and an improved user interface. Furthermore we will present the first three Smart Services on our IMPRESSA bread. We use the possibilities of digitalization with one clear objective: to perfectly complement our line technology in order to further improve our services and to offer a noticeable benefit to our customers. Therefore we focus on preventing unplanned line stops and on maximum support for our customers’ maintenance staff by mixed reality applications in the first step.