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.
