Perfectly prepared dough for fermentation

The modular dosing and mixing system from Zeppelin offer the baking industry a highly flexible and precise solution for the production and fermentation of a wide variety of doughs. Thanks to its adaptability and modular design, it meets the requirements of a changing market in which consumers are increasingly demanding variety in baked goods - such as wholemeal products, rye, spelt or gluten-free doughs.

Functionality and structure:
The system comprises several modules that are installed on top of each other in three levels: Storage hopper, water mixing unit, differential dosing scale and DymoMix. These enable the precise dosing and mixing of solid and liquid raw materials. This makes the system suitable for a wide range of applications such as the production of pumpable starters and sourdoughs (e.g. liquid sponge, rye sourdoughs, spelt doughs). It can process both small and large quantities and achieves an output of 500 to 6,000 kg/h.

Special technical features:

• DymoMix technology: Solids such as flour are hydrated directly with water or oil using a special nozzle, resulting in a lump-free and homogeneous mass. This process enables high-quality results with minimal moisture input and no intermediate steps.
• Loss-in-weight feeder: Ensures an even flow of powdered raw materials such as flour, starch or proteins. Liquid ingredients such as yeast suspensions or oils are seamlessly integrated.
• Precise temperature and water dosing: Controlling the dough temperature is essential for the fermentation process, as lactobacilli and yeasts, for example, require different temperatures. This is ensured by the precise control of the water temperature so that fluctuations in the raw material temperatures can be compensated for.

Advantages for the production process:

• Flexibility: the modular system is suitable for different raw materials as well as for changing quantities. The system can also be expanded as required, for example with additional fermentation tanks.
• Efficiency: The compact and space-saving design enables quick installation and commissioning, supported by pre-installed electrics and modularization. The simple maintenance of components such as pumps, valves or flow meters reduces downtimes.
• Global applicability: The system is standardized and tailored to different markets (Europe, Asia, America, Africa and Australia).
• Sustainability: In addition to conventional doughs, the system also processes gluten-free variants and energy-optimized doughs, for example for pastries or sandwiches.

Process integration:
The doughs are pumped directly into fermentation tanks, where they are either processed further or stored temporarily if required. During storage, the dough is cooled down to 5 °C. Additional tanks can easily be integrated to meet growing production requirements.

Conclusion:
The modular dosing and mixing system combines flexibility, precision and efficiency in a modular system that adapts to the requirements of modern bakery manufacturers. It not only enables precise fermentation, but also improves maintenance and process control - ideal for global use and the processing of diverse raw materials.