Provers In Bread Manufacturing

Proofing

Bread, Bun , Pie and Rusk  manufacturing  have unique ingredient yeast which is responsible for texture requires either time or conditions ( humid and  hot ) to act  and release gases which are trapped into dough ( leavening)  or fermentation . Various type of provers are available as per plant layout such as Box type , L type or Type , Gas  or  steam could be used for humidity and heating arrangement .It includes  gas burners , steam heaters or steam injection system .Rack type or Traveling tray type provers  are available for proving/proofing  process.Proofers are thermally insulated enclosures and. vary in size from a small box with shelving to a room. With  space  for  many  portable  bread  racks. Proofer  is  heated  by  steam  coils  or  electric  heating. Elements located inside the enclosure.



Intermediate  Prover
Intermediate provers are provided in bread manufacturing process to allow bread to relieve and recuperate from stress- strain to mechanical action on dough by  dividers and rounder . It also  gives dough to ferment during  this time and make dough soften up for  Final prover  after moulding .Its  also called relaxation prover  where it travels for few minutes in trays .



Final Prover

Dough  are  converted into elongated  cylindrical dough pieces  which are twisted  and re placed into moulds  which are greased  with emulsion or oil  for depanning . Final prover have arrangement for steam  which spread out  uniformly in  the final prover . Temperatures in Final prover  is about 38 deg c - 45 deg c. Humidity level and temperature maintained in such manner  that  yeast activity is maximum  in the final prover . Precautions need to be taken  so as to prevent  dough to rise above moulds . box or inversely the dough is left without rising . Speed of moulds travel in the prover  is either controlled through timers or through manual start and stop . Speed of travel of moulds are  to monitored with respect to rate of  dough yeast activity . Tray movement could be horizontal ( swing tray )  or  vertical ( Contray Oven ) . Approximately time for proving is  60- 75 min as per conditions . Final prover are mostly fabricated at site for large bread manufacturing  with drives and sprockets  to which racks are attached on which mould s are kept .With completion of  cycle in prover  the dough which is risen to 3/4 th mould is  then  transferred to oven for  baking .   Other popular type of prover are retarder prover . Capacities are matched with that of  Oven .

Dough Spiral Mixer - Bakery Equipment

Bread manufacturing  process starts with mixing of ingredients to form  dough which is then further processed to  produce breads .All bread plant and machinery equipment  manufacturers  provide spiral mixers with complete  bakery machinery

Mixing  of ingredients is done with  the help of  spiral mixers  for majority  of  medium to large bread bakeries . Spiral mixers  have  two numbers  of  spiral spindles or  blade made up of stainless steel  these spindles or blades  rotate in opposite direction hence providing  proper grip and  movement/direction  to mixing . Spindles  are  driven  by  motor and pulley arrangement .

Types of  Spiral  Mixers

• Stationery Bowl  Spiral Mixer
• Removable  Bowl Spiral Mixer
• Tilt  Over  Spiral  Mixer

Other parts of   Dough Spiral  Mixer

Scrapper -  Scrapper is provided  to scrap  the dough which might stick  to the dough bowl surface and is made up of food grade Teflon .

Dough Bowls  and Rubber disc ( Reversible Bowl Rotation ) - These bowls   can be transported to dough elevators  and can be brought back for mixing . Bowls are free to rotate while mixing  its done  by a solid rubber rotating disc which then mesh up with bowls wheel  through friction . This solid rubber disc which  located  at base is driven through motor and gear arrangement .Removable bowl design allows one mixer to run several production lines or to utilize bowls for long floor time dough.Reversible bowl rotation helps in proper blending of ingredients and development of  dough .

Folding Mechanism - Head Lift

Folding mechanism is controlled by hydraulic system  with help of hydraulic cylinders . After or in between mixing process operator  can lift the entire spindle arrangement  to remove the bowl. bellows are provided for flexibility of folding  movement

Clamping Mechanism

Similar  to  folding mechanism  clamping mechanism is controlled through hydraulic system with help of hydraulic cylinders  these then operates the Jaws  which then clamps Dough bowl  for mixing process and prevent bowls  from any  displacement during  mixing .

Power Pack

The hydraulic system which operates the  folding and clamping mechanism  consists of  hydraulic oil reservoirs , pump which circulates the oil int he hydraulic circuit  with several solenoids .

Specifications for Spiral Mixers

L X B xH

Capacity

Mixing Time

Single/ 2 speed mixing
RPM of  Spiral  Arm
RPM of  Mixing Bowl 

More on  bread equipments
Swing  Tray  Ovens 
Rotary  Rack  Ovens

Ultra Modern Bread Plant - Gardenia ,Philippines

Picture s of new bread plant in Laguna ,Philippines source business. inquirer.net.

Bakery Equipments - Bread Manufacturing

Bread manufacturing requires certain specific equipments and machinery to produce bread . Listed are equipments required for bread manufacturing in very large volumes .

Premixing

Flour Handling system
Sugar Grinders

Mixing
Mixers - Spiral

Prooving and Forming

Divider
Hander Up
Inter Proover and final proover
Moulder
Mould trays
Boilers

Baking
Ovens
Depanner
Cooling Racks

Packing

Slicer
Packing Machine
Printing Machine

With other material handling equipments and utility