Kennedy's Bakery Production Equipment Equipped for the future


In our latest round-up of the best equipment, we look at a novel innovation for the pre-dough production process, detail how GEA is utilising its latest acquisitions to tackle Asia, and round-up several other interesting developments.


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ontinuous hydration and pre-dough processing


Although the batch process


for the production of pre-dough was the standard for many years, it came with a plethora of disadvantages and limitations – including low productiv- ity, high energy costs, handling issues and inhomogeneous product quality. In response to this, the Bühler bakery team has developed a new continuous mixing solution, named JetMix™, which seeks to revolutionise the pre-dough process- ing step.


The company explains that JetMix™ enables a uniform hydration of each flour particle, and within seconds, a fine and creamy dough is obtained. Thanks to a 360-degree nozzle arrangement, even flour distribution and exact dosing of the components, JetMix™ creates a very homogeneous end product. The automation standard of the JetMix™ is unique to the market, Bühler states, and not just the production – but also the cleaning cycle – can be executed by the push of a button.


Along with the new process solu- tion, Bühler has also developed an IoT dashboard for the JetMix™ that not only provides advanced analytics, real time KPI’s and trending graphs but also enables predictive maintenance. In order to supervise and optimise the process parameters, the control allows a remote access from anywhere, anytime. By col- lecting the process data through smart sensors and analysing them, failures of vital components can be detected in an


20 Kennedy's Bakery Production Jan/Feb 2018


early stage even before they lead to a breakdown of the line. This ensures a high plant availability and reduces main- tenance, repair and operations costs. Depending on the application, the


Jetmix, a new continuous mixing solution from Bühler that the company believes will revolutionise the pre-dough processing step


productivity can be boosted significantly with this new technology, Bühler states. Tests with muffin dough have shown that it can reduce mixing time and, thus energy costs, by at least 50 percent. Additionally, by directly filling the bak- ing tin, the required equipment can be reduced substantially. In processing sponge dough (wheat bread), it is pos- sible to increase the hydration (yield) by 7 percent and decrease the mixing times by more than a third with the JetMix™. The data collected from the first installations on customer site and the customer feedback have been very en- couraging, the company states – claim- ing that the solution is a “technological revolution that helps to reduce costs and boost performance in the bakery industry”.


Multi-pack line for popcorn bags offers savings


An automatic multi-packing line for 20g popcorn bags that uses flow-wrapping to reduce film consumption and a verti- cal racetrack collator to counter product fragility, lightness and irregular shape, has been developed by Italian manufac- turer PFM.


Based on a PFM Compact horizontal multipacker, the line has been delivered to a major snack food manufacturer in the Far East, replacing a manual bag- ging operation, and handles 30 primary packs a minute, ten in each multipack. Film savings are in excess of 30 percent. Primary packs are fed flat to the racetrack collator, which accumulates five and indexes through 90 degrees to


bakeryproduction.co.uk


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