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Liquids Handling in Bakeries.
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Catalog excerpts

Liquids Handling in Bakeries. - 1

Liquids Handling

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Liquids Handling in Bakeries. - 2

Competence from grain to bread. Ingredient handling from a single source. Raw materials preparation by Bühler. Liquids handling with maximum hygiene. Process solutions supplied by Bühler include pre­ paration of all liquids used in bakeries. The system design gives as much consideration to cleaning as it does to the production process itself. An in-house process control system covers both the dry and the liquid ingredients, thus ensuring maximum process reliability. Innovative solutions for making sponge dough or for producing scalded and gelatinized flours are as much part of the offerings...

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JetMix. Fully automated sponge and sour dough production. JetMix. Preparation tanks for sour dough. Due to their positive baking characteristics, industrial-scale bakeries are increasingly relying on sponge and sour dough. The innovative Bühler solution JetMix is capable of producing homogeneous sponge dough and has unparalleled hygiene. JetMix offers a novel method for uniform hydration of flour. Each flour particle is uniformly moistured. Within seconds, a fine and creamy sponge dough is obtained, just as it has always been with traditional, proven artisanal techniques. Reproducible and...

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JetMix. Perfectly matched sponge dough process. Consistent dosing of flour for obtaining homo­ eneous g dough State-of-the-art microdosing technology enables flour to be dosed to the process with unparalleled accuracy. This is ensured by the separately powered agitator, detacher, and feed screws of the MSDF-A micro-differential proportioning scale. Uniform hydration with high oxygen content Mixing by JetMix ensures that each flour particle is uniformly moistened. The whirling of the flour, combined with mixing under negative pressure conditions, increases the oxygen content of the dough....

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Fermentation and storage tanks. The ideal tank for every process. Raw material preparation by Bühler. Tanks for soaked grains. Bühler tanks are ideal for fermentation of sponge and sour dough, for tempering scalded and soaked grains and for storing liquid yeast. As a result, heated, cooled, and insulated design versions are available, as well as a selection of different agitators. In order to ensure a safe and reliable process, manhole and temperature monitoring systems are included standard. Hygiene as a top priority As liquid processes pose a particular risk of microbial contamination,...

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Container unit for liquids. Perfect storage and discharge. Container unit for liquids. Main and standby module with automatic tipping function. Bühler offers a unique container unit for storing and feeding liquids such as oil or syrup. It consists of two modules, the main and the standby module. Maximum process reliability The main module incorporates the mass flow rate counter, the pump, and the entire valve technology. A buffer tank integrated in the support frame registers the level of the liquid, automatically switching to the next container (standby) when necessary. This ensures a high...

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Cleaning concepts. A clean system at the push of a button. CIP system. Safe separation of cleaning medium and production. Sanitation requirements are continuously rising in the baking industry. The focus is on complete traceability, residue-free systems, and absolute product separation. The application of CIP systems offers numerous advantages. Comprehensive CIP know-how In order to completely remove product residue and obtain clean surfaces, the conveying lines are automatically cleared after the production process by a sophisticated pipe cleaning system. The piping is then cleaned with an...

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Liquids Handling in Bakeries. - 8

Flyer Liquid Technology en 08/15 ZACC

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