IMPRESSA bread: The line for industrial bread production

Highest flexibility for a wide product range

Irrespective of whether you would like to produce baguettes, ciabatta bread or speciality rolls, the IMPRESSA bread line offers the production of large quantities of artisan bread products to be produced economically and efficiently. The IMPRESSA bread line has been specially developed to process soft doughs. The developed SoftProcessing Technology by FRITSCH avoids unnecessary tension and compression in all process steps. This ensures that spongy dough remains spongy. 

The IMPRESSA bread is modular and flexible in structure, which means it can be adapted precisely to the respective customer’s requirements. As a result, every customer can utilise the line with maximum flexibility and produce the full range of top-quality artisan bread products.

Only premium materials and components are used to manufacture the IMPRESSA bread line ensuring that it produces consistently high-quality products. Of course this line is also built according to the typical FRITSCH open construction method making sure that all parts and components can be cleaned easily and quickly.

With its robust construction and high-quality components, the IMPRESSA bread is designed to produce large quantities of products and for continuous operation.

Thanks to the latest innovation in dough forming, doughs can now be processed to a dough yield of 190, depending on the typ of flour.

  • Highest flexibility
  • Wide product range
  • High weight accuracy
  • Reliable processing of soft doughs
  • High capacity

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Product examples

Baguettes
Baguettes with pointed ends
Small baguettes
Small baguettes with pointed ends
Baguette rolls
Rectangular bread rolls
Ciabatta
Ciabatta rolls
Strewed ciabatta rolls
Triangular bread rolls
Round moulded bread
Round moulded bread rolls
Rose rolls
Strewed round moulded bread rolls
Bread rolls with pointed ends
Grain rolls
Focaccia
Tin bread

The new dough sheeter for soft doughs

FRITSCH Soft Dough Sheeter (SDS)

With the dough sheeter SDS (Soft Dough Sheeter) for its IMPRESSA bread, FRITSCH offers a completely new solution on the market. The SDS is especially gentle at processing very soft and pre-proofed doughs with bowl rest as well as sponge doughs which, depending on the type of flour used, achieve a dough yield of around 165 to 190. That makes the SDS ideal for producing Mediterranean and artisanal-style bread products of all shapes and sizes. The system impresses with a precise portioning and positioning of the dough even with very soft doughs. A constant fill level in the hopper ensures extremely accurate dough portions and a homogeneous dough sheet.

 

Advantages of the SDS system:

  • Processing of very soft doughs (dough yield of around 165 to 190)
  • Homogeneous and weight-accurate dough sheet due to constant fill level in the hopper
  • No long drops, thanks to a horizontal depositing belt and controlled handling of dough batches
  • Movable hopper walls to minimize the use of separating agents
  • Foldable belts in order to bring flour onto the overleaf dough

 

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The new Product Decoration Unit PDU

Even more flexibility on our IMPRESSA bread

The IMPRESSA bread has now become even more flexible with regard to the products it can produce. FRITSCH launches a completely new solution – the Product Decoration Unit PDU. With this system, decoration patterns can be printed or cut into the surface of products. The new machine enables pressed as well as cut decorations not only on round-moulded products but also on long-moulded ones. In addition to moulded bread rolls, the dough pieces can also be stamped/punched or cut out, then decorated with a pattern. The system’s possibilities with respect to product weight are also almost unlimited. In addition to its flexibility, the new component is particularly convincing by its high product quality. To maintain the dough’s sensitive structures, the IMPRESSA bread’s gentle sheeting line produces only minimal stress during the entire production process. This allows for processing of doughs with a high dough yield without a proofer for intermediate relaxation. This considerably reduces the space required for the line.

 

The Advantages of the PDU:

  • High-quality products by gentle dough sheet production and processing very soft doughs with a high dough yield
  • Maximum flexibility regarding product shape and weight
  • Very precise operation thanks to a camera system, so that the decor is applied exactly in the centre of the product
  • No synchronization with other equipment is needed
  • Scrap is minimized
  • Little floor space required as the dough pieces do not require intermediate relaxation
  • High performance (up to 60 cycles /min)

 

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Information on the IMPRESSA bread

Technical data and advantages

  • Technical data

    Table width:

    • 700 mm
    • 900 mm
    • 1,100 mm
    • 1,300 mm
    • 1,500 mm
    • 1,700 mm

     

    Capacity:

    • 500 - 9,000 kg/h
  • Advantages
    • Highest flexibility due to its modular design
    • Huge product variety due to its large number of specific components
    • High weight accuracy and quality of final products
    • Gentle dough processing thanks to consistent FRITSCH SoftProcessing technology
    • High capacity
    • Safe processing of soft dough thanks to specially coated components, guides and tools
    • Quick and easy handling due to its intuitive operating concept
    • Easy to clean due to its hygienic design and good accessibility

Table width:

  • 700 mm
  • 900 mm
  • 1,100 mm
  • 1,300 mm
  • 1,500 mm
  • 1,700 mm

 

Capacity:

  • 500 - 9,000 kg/h
  • Highest flexibility due to its modular design
  • Huge product variety due to its large number of specific components
  • High weight accuracy and quality of final products
  • Gentle dough processing thanks to consistent FRITSCH SoftProcessing technology
  • High capacity
  • Safe processing of soft dough thanks to specially coated components, guides and tools
  • Quick and easy handling due to its intuitive operating concept
  • Easy to clean due to its hygienic design and good accessibility

The IMPRESSA bread components in detail

Dough sheeterSatellite headGuillotineBread roll round moulderBaguette coiling unitDecoration
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Dough sheeter

 

  • Patented five roller forming system
  • Very gentle working method
  • Very uniform dough sheet
  • No use of separating agents (such as oil, for example)

 

 

FRITSCH-IMPRESSA bread-Industrielle Brotherstellung-Teigbandformer-SDS

Satellite head

 

  • Very gentle reduction
  • Prevents falling heights
  • Anti-adhesive coated rollers

 

Guillotine

 

  • Synchronised or pendulum movement
  • Precise cross cutting
  • No superfluous jamming or stretching

 

Bread roll round moulder

 

  • Patented round moulding system
  • Specially for soft and pre-proofed doughs
  • Optional fat insertion (i.e. for rose buns)

 

Baguette coiling unit

 

  • Counter running/synchronised moulding belts
  • Moulding belts that can be folded back ensure easy cleaning
  • Calibrating roller for tightly coiled products

 

FRITSCH-IMPRESSA_bread-Industrielle_Brotherstellung-Baguettewickler

Decoration

 

  • Prior moistening through roller or spraying system
  • Optional: different strewing systems
  • Decorative cutting

 

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