The art of processing soft doughs

To be able to produce as many different products as possible at consistently high quality, a production line simply has to be uncomplicated to retool, easy to clean, and ready to expand if necessary. Handling soft doughs in the right way is not an easy task. Each dough has its very own set of rules, and so producing the finest baked goods at consistently high quality is an art in itself. That is why FRITSCH places great value on processing the dough as gently as possible, in order to maintain its sensitive structure. 

Individual solutions for your requirements

Depending on the customers’ requirements in terms of performance and the degree of automation, FRITSCH offers two different solutions in the bread segment which has been specially developed to process soft doughs. With a capacity of up to 1.8 tons of dough per hour, the compact PROGRESSA bread allows mid-sized retail bakers to produce a large variety of bread products of high quality and with extreme precision in weight. This is ensured by a guillotine with two precise weighing units. In the development of the PROGRESSA bread, great importance was given to ensuring that all parts are readily accessible and easy to remove. Important components can be removed from the line in a few simple steps for thorough cleaning. 

At iba 2023, FRITSCH succeeded in upgrading and implementing the latest technologies and hygiene standards on the industrial bread line, the IMPRESSA bread.

The new sheeting technology of both lines, PROGRESSA and IMPRESSA bread, is a combination of the Soft Dough Sheeter (SDS) and Soft Dough Roller, which is based on the well-known satellite technology. A clever system of fold-up belts in the SDS flours the dough sheet from all sides, thereby reducing the need for oil to a minimum in the whole sheeting process. A sensor monitors how much dough is in the hopper. If it falls below a certain amount, new dough is brought in on another conveyor belt. This system produces a highly uniform dough sheet with extremely defined edges without shearing forces and reduces scrap dough. 

Thanks to the open design and removable modules, the line is easily accessible, making it quick and easy to clean. As already implemented on a smaller scale on the PROGRESSA bread, the conveyor belt table of the Dough Sheeter and the Soft Dough Roller have been made mobile and can be cleaned in the washing area. Thus, the line becomes ready for production in a much shorter time. Less downtime for removing and cleaning components naturally helps to improve the line efficiency, which equates to greater sustainability. 

The industrial line IMPRESSA bread is characterised by its high output and extremely gentle handling of the dough. The FRITSCH SoftProcessing technology ensures gentle treatment of the dough from the very beginning to the very end of the entire process. The IMPRESSA bread is modular and flexible in structure, which means it can be adapted precisely to the respective customer’s requirements.