Get ready for the perfect proofing

In recent years, the bakery sector has seen Pinsa Romana as a trendy product, a highly hydrated dough (85% water content) which, thanks to its lightness, is enjoying great success among consumers.

Increasing demand has led to the need to automate the production process, and this is where AM Technology Srl comes in with the development of ‘Nuvola’, a ‘gentle handling’ leavening system for doughs with a high-water content that uses peel-boards to transport the product.

These special supports made of certified plastic material, have the feature of being sturdy but at the same time light, easy to handle and long-lasting and easy to sanitize.

In baking, the proofing process is a crucial step for the quality and goodness of the final product. Especially when talking about leavened products with high water content, it is essential that the dough is protected and safeguarded from all stress sources, thus achieving the highest parameters of digestibility, softness and lightness.

Each system is studied and custom-designed according to the customer's production requirements. Dimensions can vary depending on available space and production capacity.

Once in the cell, the dough remains there for the time necessary for it to rise. Once it has reached ‘maturing', the exit elevator is ready to receive the peel-boards that are to be conveyed outside.

Movement outside takes place on roller conveyor systems that can align or turn the trays according to the shape and space availability of the room.

Dough is removed from the trays in a stress-free manner by a knife belt that conveys it to the final manual ‘pinsatura' stage before baking.

Once the product has been removed, how are the peel-boards handled? A fully automatic conveyor belt system receives the peel-boards, after removal of the dough, and drives them to the brushing station, then to washing and drying. Once cleaned, the trays are conveyed to the machine inlet ready to be re-loaded.