Probably the most significant factor within a prover is temperature. This needs to be maintained at a higher level than the temperature required for yeast to ferment or multiply”


and efficiently controlled single enclosure prover – that is capable of applying heat, cool air, humid air and de-humidifying all while having a variable dwell time – is essential to produce a varied range of baked products. The addition of a cooling coil may seem counter-intuitive for a prover. However, according to Spooner, fitting one onto a prover air handling unit will give an extra dimension of control of both temperature and humidity.


Cooling The final step of the baking process is


cooling. While, depending on the end product, the type of cooler required may change, but the cooling system will fundamentally remain the same with control over temperature and humidity being key. A consistent temperature and humidity within a cooler enclosure allows for the perfect final product to be created. If a product is cooled too quickly or overcooled, moisture from the product would leave rapidly and likely cause the product to shrink, collapse and be underweight. If a product is undercooled, the product


will retain too much moisture which can make it difficult to slice or cut. With the above-mentioned points


in mind, it is important to remember that what may be the correct cooling temperature for one product may not be the correct cooling temperature for another. Again, in much the same way as with proving solutions, this will generally be dependent on the overall mass of the product and the desired finish. Having a cooler capable of different temperatures, humidities and cooling times is therefore essential for varied production.


Optimising production through comprehensive bakery line upgrade


A US-based bakery was facing operational challenges due to an unreliable bake oven line. The family-owned bakery operates five bake oven lines but ongoing problems with one of these lines was resulting in costly downtime. In search of a solution, the bakery approached IPCO’s North America sales team with the intention of replacing the bake oven belt. However, a detailed investigation revealed that a simple belt replacement would not be enough to solve the problem. While IPCO is best known as a supplier of solid and


perforated bake oven belts and associated conveyor components, it is also able to provide process consultancy to bakeries looking to maximise bake line efficiency. “The steel conveyor belt acts as a window into the


performance of the bake oven. We understand how a belt interacts other components and its condition tells us how the system as a whole is performing. It’s almost always the case that belt condition is the symptom of a problem, not the cause,” explained Marko Leber, Global Product Manager, Food at IPCO. Recognising the need for a broader approach to solve the


issue for the bakery, IPCO assembled a team that included both its North American sales team and its Swedish-based engineering team to conduct a thorough site inspection. Its recommendation extended beyond the replacement of the belt to the delivery of a more comprehensive upgrade to include tension/drive drums and bearing houses; belt and drum scrapers; safety plow; spring guide rollers; and


cast iron and graphite skid bars. The bakery’s management approved the project with


the condition that IPCO’s teams adhered to a tight timeframe. A carefully planned schedule that covered design, manufacture, assembly, shipping, and installation was agreed. The installation plan prioritised efficiency to minimise oven downtime. Since the upgrade, the bakery line has operated reliably


and without any issues. “This project demonstrates the importance of technical expertise, meticulous planning, and close collaboration in delivering performance and reliability solutions to complex challenges,” concluded Marko. “The bakery’s investment in this upgrade improved its operations and also positioned it to attract new business opportunities in its market.”


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