Automatic plant for bulk dough fermentation

The industrial bakers sense the increasing demand of the European consumers for natural, simple, healthy products, in a word for simple quality. They pursue the improvement of the bread quality replicating the handicraft methodology with highly automated processes to obtain quality, consistency and the volume necessary to the industrial activity.
The technological function that confers to the bread a very peculiar imprint for quality, aspect and taste, is the use of natural yeast or at least of sponge (biga). Traditionally the preparation of the sponge requires a well experienced master bakers that, appraising several variable factors, is capable to makes the necessary changes to correct the influence of the climatic variations (temperature and humidity) and of the not programmed stops.
To satisfy this demand MCS has developed the concept AFS (Automatic Fermentation System).
It consist of a plant endowed with a complex software that allows to manage a dough fermentation department in complete automatism, with the necessary accuracy to have consistent characteristics, independently from the daily climatic variations and from the experience of the available manpower.
AFS consists in:

1. The circuit, denominated peripheral, where the functions of loading the bins, covers positioning, in-feed and out-feed of the fermentation chamber, one or more tipping stations for the mature dough, dumping station and washing plant (either in cycle or out cycle), are made in a completely automated manner.
   
2. The fermentation chamber where the bins are collected by a shuttle-elevator, positioned in the resting slot, taken back at the end of the period of permanence and redelivered to the peripheral. Every bin is identified and "electronically marked" at starting of every cycle, therefore it is traceable and its permanence in the chamber can be modified according to the operator will.
   

The conditioning plant maintains constant the climatic conditions inside the chamber, on the values set-up by the operator.
The AFS system can contemporarily manage different cycles and therefore the system can process in the same moment natural yeast and/or different sponges in the case is necessary to feed more lines with different dough.
Today MCS supplied two AFS systems, one in Ireland, the other in Germany both for industrial pizza plant for top quality range.


For further information clic here

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