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

Product examples

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 sheet

Information on the IMPRESSA bread

Technical data and advantages

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
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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

 

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Decoration

 

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