|
|
|
| Processes in the baking industries |
|
|
|
|
|
|
Home > Process > Production |
|
|
|
|
|
|
|
|
|
|
|
Mixing | Dough preparation | Portion, forming, fermenting | Baking, cool down | Deep-freezing | Line integration |
|
|
|
|
|
|
|
|
|
|
|
Steadily lowering temperatures. And costs.
In the production of frozen pastries, it’s crucial that the core temperature of the pastries be lowered to -7°C as quickly and evenly as possible. The most important requirement in this process is the speed with which the critical freezing point is passed.
As a partner of the baking industry for many years, we’ve developed many solutions that exactly meet these needs. They combine the use of components and systems that perform and harmonize their functions perfectly, from our temperature sensors and SIMATIC S7 controllers to process visualization. The smooth interaction of all components enables reliable and efficient control of cooling and needs-based control of the entire freezing process.
This means that you always have the product characteristics that you need quickly and reliably. At the same time, you optimize the consumption of costly energy. Another way to put it: higher productivity, lower costs. |
|
|
|
|
|
|
|
|
|
|
|
