Smart Proofing Machine, Continuous Dough Proofer, Intellgence Proofer, Industrial Proofer, Burger Bun Intermediate Proofer, Proofing Room Machine
China Smart Proofing Machine, Continuous Dough Proofer, Intellgence Proofer, Industrial Proofer, Burger Bun Intermediate Proofer, Proofing Room Machine, Find details about China Smart Intermediate Proofers, Dough Proofing Machine for Burger Buns Dough from Smart Proofing Machine, Continuous Dough Proofer, Intellgence Proofer, Industrial Proofer, Burger Bun Intermediate Proofer, Proofing Room Machine
Basic Info.
Customized
Customized
Trademark
OBAKING
Transport Package
Wooden Boxes
Specification
5000pieces hourly
Origin
China
HS Code
8438800000
Customized
Customized
Trademark
OBAKING
Transport Package
Wooden Boxes
Specification
5000pieces hourly
Origin
China
HS Code
8438800000
Product Desciption
OBAKING, Specialized in producing and designing large-scale toast bread production line, puff pastry bread and hamburger automatic production line, completes a series of breads and hamburgers such as continuous pressing, noodle sorting, rolling, mold making, quantitative cutting, filling, automatic molding, etc. The whole process of production.
Automatic production:
It integrates photoelectric induction, electromagnetic induction, man-machine interface, microcomputer programming, new materials, bionic technology, etc., with a high degree of automation. Materials used and outer packaging materials, etc.: All materials in contact with the surface are stainless steel, polypropylene, PU, latex, nylon 1010, etc. that meet the requirements, and the outer seal of the equipment is stainless steel and polycarbonate plates. It can meet the requirements of large-scale industrial production. If necessary, the general equipment has realized effective integration, and a large-scale production machine can produce croissants, croissants, brushed bread, hamburgers, French bread, etc.
Bread production process and description
Formulation → Material weighing → Stirring → Basic fermentation → Dividing → Dough weighing → Rounding → Intermediate fermentation → Shaping → Molding → Fermentation after forming → Baking in the oven → Out of the oven → Shabu polishing agent → Cooling → Finished product
1. Dough preparation
Dough preparation is carried out in a mixer. During mixing, the dough is stretched, folded, rolled, rolled, and kneaded. Repeatedly, the raw and auxiliary materials are fully kneaded, and they are in contact with air and oxidized. Try to avoid cracking and cutting the dough. , The action of friction.
2. Control of the fermentation process
When the dough is fermented, the most important thing is to control the temperature and humidity of the fermentation environment. The temperature of the process parameters of the fermentation chamber is generally 28-30 degrees Celsius, and the relative humidity is generally 70%-75%. The fermentation time should be determined according to the fermentation method used and the amount of yeast. During the fermentation process, the degree of fermentation of the dough should be correctly judged through the test of the surface elasticity of the dough and the observation of the degree of swelling. If necessary, the dough should be turned over to promote the fermentation. Under normal circumstances, the volume of the fermented dough should reach 2.5-3 times the volume of the unfermented dough.
3. Proof in the middle stage
After the dough is rounded, part of the gas is discharged, and the elasticity of the dough becomes poor, so it is not suitable for immediate shaping. It takes a period of intermediate proofing, so that the dough is relieved of tension and slack, so that the yeast regenerates gas, and the surface of the dough is smooth and does not stick to the roller of the shaping machine. The ideal temperature for intermediate proofing is about 28 degrees Celsius, and the relative humidity is 70%-75%.
5. Forming
The fermented dough is made into a certain shape of dough. Forming includes dicing, weighing, rounding, standing, shaping, molding, or loading. During this period, the dough continued the fermentation process. During this process, the dough cannot be cooled and the skin dried. The temperature is controlled at 25-28 degrees Celsius, and the relative humidity is adjusted to 65%-70%. The bread is put into a shaping machine for shaping, and moulding is required after shaping. When installing the mold, the dough should be seam down and put into the mold with the smooth side facing up. In order to prevent the dough from sticking to the mold, vegetable oil is usually applied to the mold.
6. Proof the dough
The temperature of the proofing room should be 35-40 degrees Celsius, the relative humidity should be 85%-90%, 85% should be suitable, and it should not be lower than 75%.
7, baking
It is divided into three stages: the initial stage of baking, the surface fire should not exceed 120 degrees Celsius, and the bottom fire is generally 250-260 degrees Celsius. In the second stage, when the internal temperature of the bread reaches 50-60 degrees Celsius, it enters the second stage. At this time, the upper and lower fire can increase the temperature at the same time, and the maximum temperature can reach 270 degrees Celsius. After this stage, the bread is finalized. In the third stage of baking, the surface fire can be used at 180-200 degrees Celsius, and the bottom fire can be used at 140-160 degrees Celsius.
8. Bread cooling
Adopt mixed cooling. When the temperature in the workshop is low, use natural cooling. When the temperature in the workshop is high, use a blower to blow properly to accelerate the cooling of the bread. Usually the center of the bread can be packaged when it is cooled to about 35 degrees Celsius.
9. Packaging
The main technical parameters:
Flow wrapping equipment line
The production line adopts a combined structure and it can provides diversified configurations to produce rolled Danish bread such as stuffed bread, croissant/croissant, toast, etc. It can also produce crepes, doughnuts, pastries and other foods by changing the configuration. Finish the dough finishing, slicing, slicing, grouting, turning, rolling, shaping, conveying and arranging automatically. Light, machine, electricity, and gas automatically complete the forming of raw food materials. It is an automated production product for large and medium-sized bakery enterprises with strength.
Automatic production:
It integrates photoelectric induction, electromagnetic induction, man-machine interface, microcomputer programming, new materials, bionic technology, etc., with a high degree of automation. Materials used and outer packaging materials, etc.: All materials in contact with the surface are stainless steel, polypropylene, PU, latex, nylon 1010, etc. that meet the requirements, and the outer seal of the equipment is stainless steel and polycarbonate plates. It can meet the requirements of large-scale industrial production. If necessary, the general equipment has realized effective integration, and a large-scale production machine can produce croissants, croissants, brushed bread, hamburgers, French bread, etc.
Bread production process and description
Formulation → Material weighing → Stirring → Basic fermentation → Dividing → Dough weighing → Rounding → Intermediate fermentation → Shaping → Molding → Fermentation after forming → Baking in the oven → Out of the oven → Shabu polishing agent → Cooling → Finished product
1. Dough preparation
Dough preparation is carried out in a mixer. During mixing, the dough is stretched, folded, rolled, rolled, and kneaded. Repeatedly, the raw and auxiliary materials are fully kneaded, and they are in contact with air and oxidized. Try to avoid cracking and cutting the dough. , The action of friction.
2. Control of the fermentation process
When the dough is fermented, the most important thing is to control the temperature and humidity of the fermentation environment. The temperature of the process parameters of the fermentation chamber is generally 28-30 degrees Celsius, and the relative humidity is generally 70%-75%. The fermentation time should be determined according to the fermentation method used and the amount of yeast. During the fermentation process, the degree of fermentation of the dough should be correctly judged through the test of the surface elasticity of the dough and the observation of the degree of swelling. If necessary, the dough should be turned over to promote the fermentation. Under normal circumstances, the volume of the fermented dough should reach 2.5-3 times the volume of the unfermented dough.
3. Proof in the middle stage
After the dough is rounded, part of the gas is discharged, and the elasticity of the dough becomes poor, so it is not suitable for immediate shaping. It takes a period of intermediate proofing, so that the dough is relieved of tension and slack, so that the yeast regenerates gas, and the surface of the dough is smooth and does not stick to the roller of the shaping machine. The ideal temperature for intermediate proofing is about 28 degrees Celsius, and the relative humidity is 70%-75%.
5. Forming
The fermented dough is made into a certain shape of dough. Forming includes dicing, weighing, rounding, standing, shaping, molding, or loading. During this period, the dough continued the fermentation process. During this process, the dough cannot be cooled and the skin dried. The temperature is controlled at 25-28 degrees Celsius, and the relative humidity is adjusted to 65%-70%. The bread is put into a shaping machine for shaping, and moulding is required after shaping. When installing the mold, the dough should be seam down and put into the mold with the smooth side facing up. In order to prevent the dough from sticking to the mold, vegetable oil is usually applied to the mold.
6. Proof the dough
The temperature of the proofing room should be 35-40 degrees Celsius, the relative humidity should be 85%-90%, 85% should be suitable, and it should not be lower than 75%.
7, baking
It is divided into three stages: the initial stage of baking, the surface fire should not exceed 120 degrees Celsius, and the bottom fire is generally 250-260 degrees Celsius. In the second stage, when the internal temperature of the bread reaches 50-60 degrees Celsius, it enters the second stage. At this time, the upper and lower fire can increase the temperature at the same time, and the maximum temperature can reach 270 degrees Celsius. After this stage, the bread is finalized. In the third stage of baking, the surface fire can be used at 180-200 degrees Celsius, and the bottom fire can be used at 140-160 degrees Celsius.
8. Bread cooling
Adopt mixed cooling. When the temperature in the workshop is low, use natural cooling. When the temperature in the workshop is high, use a blower to blow properly to accelerate the cooling of the bread. Usually the center of the bread can be packaged when it is cooled to about 35 degrees Celsius.
9. Packaging
The main technical parameters:
Full automatic Toast bread production lines
| Machines | Automatic dough divider | Conical Rounder | Intermediate proofer | Bread moulder |
| model | OBX-300 | OBX-400 | OBX-6810 | OBX-300 |
| Capacity | 3000pcs/hour | 4000PCS/HOUR | 1200pcs/1800pcs/3000pcs per hour | 3000PCS/HOUR |
| voltage /power | 220/380V 3PHS 1.5KW | 220/380V 3PHS 1.5KW | 220/380V 3PHS 3KW | |
| Dimension | 1600*620*1550mm | 1260*1060*0550MM | 2300*2300*2850mm | 2100*1000*1750MM |
| hopper capacity | 65kgs | rounding pathway 4m | packet capacity 100g-1500g | 30g-1800g |
| dough ball weight range | 130g-350g | Rounding weigh range 30g-1800g | ||
| 200g-1000g |
Automatic industrial baking oven , tunnel oven -
Flow wrapping equipment line
The production line adopts a combined structure and it can provides diversified configurations to produce rolled Danish bread such as stuffed bread, croissant/croissant, toast, etc. It can also produce crepes, doughnuts, pastries and other foods by changing the configuration. Finish the dough finishing, slicing, slicing, grouting, turning, rolling, shaping, conveying and arranging automatically. Light, machine, electricity, and gas automatically complete the forming of raw food materials. It is an automated production product for large and medium-sized bakery enterprises with strength.
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