INDUSTRIAL BAKERY LINES
BREAD, BAKERY AND PASTRY
Bread, bakery and pastry represent one of the most important production lines in which the Laser Company is specialized. The real strength of production is the ability to adapt to the different needs of the individual customer. Customized lines able to satisfy from small industry to production widths of 4 meters.
EXAMPLE OF BAKERY LINES
MIXER
DOUGH FEEDING
FORMING SECTION
PROOFER
TUNNEL OVEN
COOLING
HANDLING AND PACKING
Mixers manufactured every year
The dough is the first phase of the process and one of the most critical:
great importance is given to the homogeneity of the dough and its characteristics. How the ingredients are dosed, blended and incorporated, producing the correct amount of gluten during mixing and developing the correct temperature is essential to have a constant and machinable product in the subsequent phases. Laser can count on different types of mixers produced internally through years of experience gained in contact with its customers all over the world. More info
feeding solutions:
direct feeding, intermediate short rest, long fermentation on bowls
once the dough is created it must be transferred to the lamination line.
It could be a direct process, with resting period of a few minutes, or require a fermentation of several hours. The mixing room could be near the process area, or on a separate floor. in any case Laser has various technical solutions to automate this phase. Often the dough is also checked to avoid the presence of contaminating materials that could damage the following stations.
fORMING SECTION: THE ROTARY CUTTER MACHINE
once the desired thickness is reached, the sheet is engraved
and cut by a rotary cutting machine.
The scraps are automatically recovered and taken back to the hopper of the initial extruder to be reused together with the fresh mixture.
All this takes place automatically and without the need for direct intervention by operators.
AND MORE solution for customizing the final BAKERY’S product
Each production line can be customized with various accessories:
to make the final product unique or make the same line more flexible and able to respond to market demands. Distribution systems for granulates, wetting and glazing can be easily integrated into the layout of the line to ensure that each product is unique in the market.
production lines installed every year
The lamination phase is the heart of the creation of the PASTRY IN THE BAKERY SECTOR:
from a coarse sheet created by a 3 or 4-roll extruder, a continuous sheet of dough, even a few tenths of a millimeter, is obtained through continuous calibration. It is here that the weight of the bread is decided and very high precision is indispensable in order to obtain constant and equal products. Sophisticated electronic control systems analyze and correct the density of the dough to form the sheet, and then automatically adjust the speed of gauge rolls and the belts. The energy transferred from the lamination to the dough generates a further formation of gluten and this allows the dough to remain elastic until the end of the process.
LASER BISCUIT LINES
TAKE YOUR PRODUCTION TO THE NEXT LEVEL
Our experience in the sector with over 500 plants commissioned, combined with the high production of machines, allows us to offer a personalized choice of solutions for each customer.
The Laser production program includes complete automatic process lines with a high productivity yield for biscuits, pastry and breads, designed and manufactured with the use of innovative technologies and excellent materials.
METERS – MAXIMUM WIDTH OF THE PROOFER
The air-conditioned PROOFER can be overhead or on the ground depending on the space available.
The dough already worked and shaped into its final configuration stays in the proofer for a pre-fixed time in an environment having constant temperature and humidity. During this time, the dough performs a continuous cyclical movement: it runs along a ring-type route inside the proofer being supported by moving swinging trays.
km of cooling conveyors every year
Once baking is over, the bread must be cooled and transported to the packaging “islands”.
Maintaining a constant alignment and non-aggressive cooling are essential for obtaining a whole product that does not break, can be easily stacked and packaged. Nobody wants a package of crumbs! More than 3,500 meters of cooling conveyors are carried out each year, transporting each cookie to stacking stations. Subsequently, the bread can be conveyed to the packaging machines automatically or manually depending on the system and the speeds. There could be several packaging “islands”, or several production lines, in this case an integrated system allows a production flexibility necessary for the modern industry.
different TYPE OF TUNNEL OVEN
The oven is the master of reference for the entire line and determines its production capacity.
Proper baking and correct profiling of the parameters of each zone is the secret to obtain a constant and efficient production. Whether the oven is powered by gas, diesel or electric, which it bakes by radiation or convection, Laser has a solution for every need. Different types of baking and fuel can be combined to give an optimal and at the same time flexible result for modern industry. More info
recipes stored in our software management system
The entire system is managed completely automatically by one or more PLCs.
The software allows to manage the recipe and production parameters and also be connected to the customer’s company networks if necessary. Extensive customization and on-line assistance give the customer a support according to his production needs.
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LASER S.R.L.
Via Saturno 36
37059 Santa Maria di Zevio
Verona – Italy
Ph. (+39) 045 6051428
contact@laserbiscuit.it
P.IVA 02640680233