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innovative solution had only ever been seen in industrial lines before. “With our new PROGRESSA bread, even small-scale bakers can produce a wide range of products with extreme precision when it comes to weight and gentleness in the case of the dough, all while minimizing the use of separating agents and the effort of cleaning,” Dorner explains the results of the development.
belts,” Michael Gier describes the workflow. This flour-dusting on both sides means there is no need to use oil at all. This allows not only greater precision in producing the dough sheet, but also reduces the cleaning effort. Great collaboration with the colleagues from MULTIVAC The R&D team presented the first ideas for the Developed in close coordination with compact bread line in October 2020, and discustomers cussed them with many different customers in The developers and dough technologists of the early phase. They were keen to cover as many FRITSCH are constantly in close contact with of the bakers’ needs as possible with the new their customers, in two ways. They visit the cussolution. Above all, the precision in the dough tomers and learn through talking on-site about sheet form in terms of thickness, length and their individual needs in producing weight is of great importance for downbreads of all different kinds. Then, stream processing. A specially asthere are the many different masembled interdisciplinary team chines and lines at the of experts worked almost excluFRITSCH World of Bakery sively on the new development for testing and experimenting of the bread line for a year. with new recipes. Here, the “The specialists represented FRITSCH experts transform our entire range of expertise, their customers’ ideas and and so we were able to carry needs into real solutions, and out the first test before the end h t s help in the continuing develop- e e t of 2020,” reports Fred Dorner. nk in ha p t e e rf e c t s h a p ment of the lines. “For the new PROThe fact that FRITSCH had been part GRESSA bread, we looked at comparable of the MULTIVAC Group for two years systems on the market. From them, we were able benefited the developers at a crucial point. As a to figure out where there is need for improvement packaging manufacturer, MULTIVAC has a so that we can, even better, meet the customers’ great deal of experience with precise weighing needs,” Fred Dorner describes the approach of the systems. “We were able to benefit from this knowR&D team. how as we cooperated with our colleagues on FRITSCH’s own proven industrial line IMPRESSA further developing our system,” says Fred bread, fitted with the FRITSCH Soft Dough Dorner. The weighing system of the new bread Sheeter (SDS) developed specifically for soft line is equipped with two weighing units. The doughs, also served as the inspiration for the dough sheet is first weighed immediately before PROGRESSA bread. “We adapted a forming the guillotine. Once the desired weight is reached, system from the industrial line to the new line the guillotine is released and the dough sheet is on its smaller scale, and the result is the SDS cut into individual pieces for further processing. nano. Then, combining this with the SDR (Soft The second weighing is done immediately behind Dough Roller) downstream allows the dough sheet the guillotine. If the weight of the dough pieces to be conveyed scrap-free to the guillotine,” says deviates from the target weight, the cutting Michael Gier. The big advantage of the SDS nano process is corrected accordingly. is that it also flours the dough sheet from all sides. “From above and below, all that means is Oil-saving and quick to clean dusting the dough sheet and the work surface. To This extreme precision in dough sheeting, howflour the sides of the dough sheet, we use fold-up ever, is only one of many advantages that bakers IT
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