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Compact and versatile - the new bread line for retail bakers

New innovation: PROGRESSA bread

What happens when FRITSCH listens to its customers in large and industrial-sized baking enterprises?

Exactly what their production and shift managers could have wanted: an overview of the most important performance data of the equipment in as close to real time as possible. Preferably including any downtimes caused by minor malfunctions as well as the maintenance status of the line.

What happens when FRITSCH listens to its customers in large and industrial-sized baking enterprises?

Exactly what their production and shift managers could have wanted: an overview of the most important performance data of the equipment in as close to real time as possible. Preferably including any downtimes caused by minor malfunctions as well as the maintenance status of the line.

But, what is an obstacle for some is a task for others to solve. A task, for example, for the trained baker and experienced dough technologist Michael Gier and his colleague Fred Dorner, Head of Research & Development at FRITSCH. As experts in dough and dough-processing machines, they and their team presented the first ideas for the compact PROGRESSA bread line as early as October 2020 and discussed these ideas with various customers in the early stages. They were keen to meet as many of the bakers’ needs as possible with the new solution. Above all, the precision in forming the dough sheet in terms of thickness, length and weight is of decisive importance for downstream processing. A specially assembled team of experts worked almost exclusively on the development of the new bread line for a year.



„For many lines, processing soft doughs requires adding greater amounts of separating agents like oil, for example, to be able to make the dough sheet as true to weight and shape as possible“

, says Michael Gier, Head of the FRITSCH World of Bakery.


Meeting more customer expectations is incentive enough

The results are impressive: with the PROGRESSA bread, FRITSCH is introducing a new solution in the spring of 2022 that is as space-saving as it is efficient. “With this highly compact machine, we close a gap in our portfolio and cater above all to artisanal and retail bakers,” says Fred Dorner. Depending on product size, the machine can process between 800 and 1,800 kilograms of dough per hour. The advantages of this new and innovative solution had only ever been seen in industrial lines before.

The developers and dough technologists took the opportunity of their regular customer visits to discuss with them on site and learn a lot about their individual requirements when producing all kinds of breads.


„With our new PROGRESSA bread, even small-scale bakers can produce a wide range of bread specialities with extreme precision in weight and gentleness when it comes to the dough, all while minimising the use of separating agents and the effort of cleaning“

, Dorner explains.


Flour instead of oil protects dough sheet and machine

The proven industrial line IMPRESSA bread, fitted with the Soft Dough Sheeter (SDS) developed specifically for soft doughs, also served as inspiration for the PROGRESSA bread. “We adapted a forming system from the industrial line to the new line on its smaller scale, and the result is the SDS nano,” says Michael Gier. Because it flours the dough sheet on all sides, there is no need to use any oil at all when rolling the dough out. This allows for greater precision in producing the dough sheet. Thus, the cutting-edge technology developed for industrial customers also becomes accessible to mid-sized businesses. “With the PROGRESSA bread, bakers can process pre-cooked doughs as well as doughs with a high rye or water content in the same quality as on a large-scale line,” Michael Gier emphasises.

The fact that FRITSCH has been part of the MULTIVAC Group for two years benefited the team in the development of the guillotine and weighing system. As a packaging manufacturer, MULTIVAC has a great deal of experience with precise weighing systems. The front weighing unit triggers the guillotine; the second checks the result and corrects the cutting process if necessary. Once the guillotine has cut the pieces out of the dough sheet to precision with the help of the double weighing system, the dough pieces are ready for further processing. This could be manual processing just as much as it could be using a belt rounder for breads or a baguette forming machine.

With customers in mind, the developers of the PROGRESSA bread also paid attention to a compact design. Being only five metres in length, it can be integrated effortlessly into almost any production hall.

“The design of a system also decides how quickly and easily employees can remove or clean individual elements or parts,” Michael Gier says.



„For the new PROGRESSA bread, we looked at comparable systems on the market. From them, we were able to figure out where there is need for improvement so that we can meet our customers’ needs even better“

, Fred Dorner describes the approach of the expert team.


The principle is to achieve as many functions as possible with as few parts as possible. During the development, great importance was therefore given to ensuring that all parts are easily accessible and easy to remove. “There are no motors or other electrical parts, such as sensors, on the conveyor belt of the line,” explains Fred Dorner. “This means the machine can be dismantled quickly and, for the most part, cleaned quickly and thoroughly with the steam jet.” Retail bakers can thus switch faster to producing the next type of bread. All there is left to say is: “Mission accomplished!”





Wer ist ...

Besides the development of the PROGRESSA bread Fred Dorner has also played a key role as an engineer in the invention and continuing development of the fully automatic pretzel twister MULTITWIST.

He started as a constructor in 1997, after which he took over the management of the assembly design and later the development department.

His favourite pastry, true to the MULTITWIST, is the pretzel, preferably with salt or just butter.

The PROGRESSA bread...

...is the brand-new bread innovation.
With its high flexibility, outstanding weight accuracy and hygienic design this new bread line is the perfect choice for the production of delicious breads.



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