Compact and flexible - the bread line for branch bakers: PROGRESSA bread

Depending on product size, the PROGRESSA bread can process up to 1.8 tonnes of dough per hour - achieving a processing quality and product variety that was only seen before in the category of industrial systems. "With the PROGRESSA bread, you can produce a wide range of breads with extreme weight accuracy and gentleness on the dough" explains Michael Gier, Head of the World of Bakery at FRITSCH. The design of the line has been specifically tailored to the trend towards breads made from soft doughs with long pre-proofing times of up to 24 hours.

The PROGRESSA bread works almost without the use of separating agents, such as oil, which can be largely dispensed with. This benefits the product quality and keeps the cleaning effort of the system low. This is made possible primarily by the dough sheeter SDS nano, which flours the dough sheet from all which is then rolled out extremely gently by the Soft Dough Roller (SDR). This preserves the structure of the dough and is the basis for the high-quality products. Thanks to a high-precision weighing system from the MULTIVAC Group, the PROGRESSA bread achieves an outstanding weight accuracy. 

During the development of the PROGRESSA bread, the FRITSCH engineers worked closely together with customers and consistently designed the line according to the new FRITSCH hygiene standards. "The design of a line decides how quickly and easily employees can remove and clean individual elements or parts," says Michael Gier. The principle is to achieve as many functions as possible with as few parts as possible. During the development, great importance was therefore given to ensuring that all parts are easily accessible and easy to remove. There are no motors or other electrical parts, such as sensors, in the drive compartment of the line. This means that the machine can be quickly dismantled and, for the most part, cleaned quickly and thoroughly with the steam jet.

"With the PROGRESSA bread, bakers can process pre-proofed doughs as well as dough with a high rye or water content in the same quality as on large-scale lines," emphasises Gier. This makes the line interesting not only for medium-sized businesses but also for industrial customers: thanks to its short length of just five metres, it can be easily integrated into almost any existing production hall.

The advantages of PROGRESSA bread at a glance:

✔️ Gentle processing of very soft and pre-proofed doughs

✔️ Pressure- and tension-free shaping of the dough sheet

✔️ High capacity of up to 1,800 kg of dough per hour

✔️ Production without scrap dough

✔️ Outstanding weight accuracy

✔️ Space-saving system with a length of only 5 m

✔️ Quick and easy to clean

For more information, please visit our homepage: FRITSCH | Bakery Equipment | PROGRESSA bread