Innovative production - as important as our daily bread
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.
Outdoor bulk silos for the storage of major ingredients
Weighing station over a mixer bowl
Branchenübergreifende Synergien im Anlagenbau nutzen
Increased flexibility and improved quality with the Codos continuous mixing and kneading system by Zeppelin Reimelt.
Jack Kilbride from system integrator Zeppelin Systems USA Inc. describes how the company can integrate Rockwell Automation technology with existing systems for batch, process or discrete operations.link: Interview