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| Processes in the baking industries |
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Home > Process > Production |
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Mixing | Dough preparation | Portion, forming, fermenting | Baking, cool down | Deep-freezing | Line integration |
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Some like it hot
Bakery products aren’t all the same. They range from unbaked to half-baked to finished products. That also explains why, regardless of the lower performance, double-deck ovens with automatic loading or rack ovens are still used.
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The benefits are clear: You reduce your consumption of valuable energy, achieve exactly the desired product quality, and optimize oven utilization. In short, you improve the productivity of your plant all down the line. |
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