The bakery market today requires more than ever an optimized production. Reproducible quality is the key to lasting success. Because the consumer does notice the smallest irregularities in the recipe.

 1 - Dry ingredients - Major ingredients
 2 - Dry ingredients - Minor ingredients
 3 - Sourdough
 4 - Cold-soaked grains
 5 - Hot-soaked grains
 6 - Yeast system
 7 - Liquid ingredients
 8 - Receiving area
 9 - Remaining bread recycling system
 10 - Cleaning
 11 - Kneader

In addition to systems for sourdough and liquid sponge, Zeppelin Reimelt GmbH offers system solutions for the complete range of raw material handling: from ingredient temperature control to drying, hydration and homogenizing, from sifting, mixing and grinding to recrystallisation.

• Brochure
  Baked goods production