The dry ingredients and fluids for dough are automatically dosed by a raw ingredient system at the Nordhaus OÜ's new bakery in Tallinn.
The raw ingredient system is comprised of four 30 m3 powder silo, a 10 tank Powdermatic™ small ingredient dosing unit, pneumatic conveyor line, scale hopper, water and liuid yeast dosing units.
Fully automatic dosing of ingredients
The dry ingredients for the dough are taken by pneumatic conveyor to the powder weighing hopper, from which they are drop directly into the dough mixer bowl. The weighing hopper is fitted with Powder Technic's proprietary Anti-Dust™ hood, which seals the hopper cover while dosing, thus preventing dust from spreading into the environment.
The fluids needed in the dough are dosed automatically and precisely measured using the Watermatic™ and Fluidmatic™ units.
Easy control of dosing by the baker
The dosing system is controlled by the baker by user friendly operator panel. The baker selects a correct recipe from the panel's screen and presses "start dosing" button- that's it. The dosing system automatically collects all components measeured accurately by weighing each component.
Full traceability of dough production
The automation system is linked to a standard office PC for collection of dosing reports. Each dosing event will be automatically given an individual ID number and it will be automatically saved to production manager's office PC's. The reports can be easily analysed by Microsoft Excel.
Type of bakery: frozen pastry
Capacity: 10 dough batches an hour
Number of dosed ingredients: 16
Ingredients being dosed: dry and fluid raw ingredients