OUR BREAD UNES OFFER TRADITIONAL PRODUCTION OFBREADS OF VARIOUS SHAPES AND SIZES. WE OFFER A RANGE OF DIFFERENT CONFIGURATIONS, AND IN ORDER TO DESIGN THE RIGHT SETUP FOR YOUR BAKERY, IT IS IMPORTANT TO CONSIDER THE PROOFING REQUIREMENTS OF THE BREAD THE UNE WILL BE PRODUCING.
Cultural customs and the specificities of individual markets determine whether the products need to be proofed in special proofing molds on swing trays, or in baskets, peelboards, or belts. The primary element that influences the structure of the final baked product is its orientation when transferred onto the oven conveyor belt.
Trays and Baskets
Upon exiting the proofer, products are inverted by 180º, and continue under the scoring mechanism, through the seeding unit, and into the oven in this inverted position.
Peelboards and Conveyor Belts
In this configuration, the products travel under the scoring mechanism, through the seeding unit, and into the oven without the need to invert them as they exit the proofer.
Basic Bread Line Configuration
Selecting a suitable divider depends primarily upon the required performance capacity of the line as well as the type and weight of the product. This then influences the configuration of the rest of the line, which may vary, for example, between the production of rye/wheat or all-wheat bread. The entire line is synchronized, and is operated from a centralized control panel.
The configuration of the molding component of the line varies considerably between the production of rye/wheat and all-wheat bread.