Multipurpose Bread Production Lines
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51 Joseph St.
Moonachie, NJ, 07074
Press release date: March 4, 2008
Special breads made from a continuous dough band consisting of soft, highly-hydrated doughs with long pre-proofing, such as ciabatta, focaccia, baguettes etc., are in great demand today.
Rondo-Doge is a world-wide leading manufacturer of bread-making equipment, including production lines for special breads. Rondo-Doge has recently introduced the possibility, by integrating a newly developed round moulding unit, of also producing round-moulded rolls on the same line. A multi-purpose bread installation has thus been created, on which practically all types of dough can be processed, as well as practically all shapes of bread.
At the head of the basic line stands the patented OSCAR universal zero-stress dough-band former. With it, very soft and sticky doughs in particular can also be processed into a perfect band with no stress. Other units in the line are a cross roller, a calibrating unit, a flour brush, a cutting station, a spreading belt, a guillotine, and a panning system. This is the configuration for the production of flat, square or rectangular special breads.
If baguettes and sandwich rolls are also desired, the basic line can be fitted with the Rondo-Doge long-moulding module, or if round-moulded rolls are also to be produced on the same line, the new round-moulding module is integrated into the line as well. In this way, from the special bread line a multi-purpose bread installation is created. For the producer this means optimum utilisation of his production plant, a considerably lower capital investment, and a significant saving in space. The round-moulding unit is inserted between the guillotine and the panning system.
When producing flat special breads, the dough pieces on the conveyor belt can pass freely underneath the round-moulding unit, directly to the panning system. Round-moulding rolls produced form a dough band Rondo-Doge has merged traditional round-moulding technology with the technology of special-bread production from a continuous dough band. The result is the new multi-purpose bread installation. The dough band is cut into square pieces; these are moulded into rolls in the round-moulding unit.
For producing the dough band the patented OSCAR "zero-stress dough-band former" is used. This is an important advantage of our system, because, in this way, in addition to round rolls made from traditional recipes, it is also possible to produce rolls from pre-proofed dough with a water content of over 70%. Thanks to pre-proofing, the flavour of the rolls is improved and they stay fresh for longer. It is also possible to produce French brioche and other similar products, a major addition to any product range.
The Rondo-Doge system allows a high production rate of up to 19,200 rolls per hour with a weight of 70g. The machine is easy to operate and has a local operating panel for setting the parameters. It also provides easy access for rapid change of the drums and thus the product size, and also for easy cleaning and maintenance. The round-moulding unit can be supplied on castors and can be moved into position at the end of a production line. It can also be integrated permanently into a line. The changeover from flat special breads to round-moulded rolls takes only a few seconds.
Production of baguettes and sandwich rolls The Rondo-Doge moulding unit is the ideal machine for the production of both traditional baguettes and of baguettes made from highly- hydrated, pre-proofed dough. Baguettes and sandwich rolls are also made from an endless dough band. The pieces of dough, cut into rectangles, are brought to the exact final thickness desired in the calibrating unit. A two-stage rolling and moulding system ensures optimum moulding stability, uniform pore distribution and large volume. The dough-pieces are first rolled up by a device with a driven belt and then moulded underneath a special plate where some lateral dough movement occurs. The amount of lateral movement can be controlled by the use of side guides in the moulding area. The desired number of rolls can be precisely set. Sensor-controlled panning-rollers place the products accurately in position on baguette-trays.
The fermentation gases are kept in the dough pieces when producing baguettes made from pre-proofed, highly-hydrated dough. The moulding unit is placed in line with a Rondo-Doge special-bread unit. It is mounted on castors and can be moved away when not in use. It can also be integrated permanently into a bread production line and equipped with tray infeed and removal.
Rondo Doge offers lines and systems which are the result of intensive development work and are based on great experience in the field of dough processing over many years. With its level of high performance, ease of use, ease of cleaning and maintenance they make a decisive contribution to process reliability and to maximising efficiency.
Seewer AG Jörg Sonnabend Tel: +41 (0)34 / 420 81 07 Fax: +41 (0)34 / 420 81 99 email@example.com www.rondodoge.com