Space is a limiting factor in any production hall. Therefore, a compact design was a priority from the outset in the development of the new IMPRESSA bread. The line appearing at iba is now about 20 percent shorter than before, for the same output as before. This is accomplished in part by new sheeting technology, which has already proven itself in the PROGRESSA bread and has now been adapted to the industrial processing lines. An important part of this is the FRITSCH Soft Dough Sheeter (SDS). It uses fold-up conveyor belts to flour the dough sheet from all sides, thereby eliminating the need to use any oil when rolling out the dough. A sensor monitors how much dough is in the hopper. If it falls below a certain amount, new dough is brought in on another conveyor belt. This allows for greater precision and more even weight distribution when producing the dough sheet.
Next, the dough is rolled out gently by the Soft Dough Roller. The new technology produces a highly uniform dough sheet with extremely well-defined edges and without shearing forces or the use of separating agents. This reduces scrap dough to a minimum throughout the rest of the process.
Thanks to the modular design of the IMPRESSA bread, a huge variety of different products can be produced by simply swapping out individual components, without having to prolong the line. A baguette coiler, for example, could be quickly and easily swapped out for the newly developed DTU twist module, which produces twisted breads reliably and in industrial quantities. Before this module existed, such products could only be produced by hand.
