ADVANCED DOUGH HANDLING SYSTEMS


paced lines increase the risk of operator errors, dough inconsistencies, and product loss. Additionally, labour shortages and high staff turnover requires equipment that is easy to operate and capable of maintaining consistent output, regardless of operator experience. Modern technology can help ensure


uniform mixing, precise portioning, and smooth transfer across the production line. By automating repetitive tasks and integrating upstream and downstream equipment, bakeries can improve efficiency, reduce waste, and maintain high-quality products.


Michael Gier, Manager of World of Bakery at Fritsch: The trend towards bread made from soft doughs, with pre- proofing times of up to 24 hours and often a high rye content, poses production


VARIATIONS IN


RAW MATERIALS OR ENVIRONMENTAL


CONDITIONS CAN LEAD TO DIFFERENCES IN DOUGH BEHAVIOUR, WHICH CAN AFFECT PRODUCT QUALITY


challenges. Producing a growing number of product varieties while maintaining at consistently high quality, production lines need to be easy to retool and to clean and must be ready to expand if necessary. Processing soft doughs often requires


the use of greater amounts of separating agents, to make the dough sheet as true to weight and shape as possible. However, this can have a negative impact on the final product and can also increase cleaning times. Handling dough the right way is not always an easy task, which is why Fritsch aims to handle products as gently as possible, to maintain sensitive structures. Depending on the customers’


requirements, in terms of performance and the degree of automation, Fritsch can offer two solutions to process soft doughs. With a capacity of up to 1.8 tons of dough per


OCTOBER/NOVEMBER 2025 • KENNEDY’S BAKERY PRODUCTION • 27


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