Process diagram of moulded bread production

Description of the production to the diagram.

Flour is delivered to the production by specialized transport.

For unloading, the container of the truck is connected by means of a flexible hose to the receiving panel 8. Further, the flour is supplied through the pipes 10 by aerosol transport 6 to the silos 9 in which it is stored. Flour is taken from silos by rotary feeders 7 and through switch 11 it is supplied to hopper 12, then to screening device 13, intermediate hopper 14, to automatic scales 15. The flour is then fed to the production silos 16 from which the dough kneader 17 is dosed 6.

Operation of aerosol transport is provided by compressor station equipped with compressor 4, receiver 5 and filter 3. Ultrasonic nozzles 6 are installed in front of feeders for uniform distribution of compressed air at all operation modes.

Liquid components are supplied to the dough kneader by metering stations 18 fed from flow tanks 20 and 21.

The opar is kneaded in the kneading machine 17 and fed for fermentation to the six-section hopper unit 19. The discarded dough is pumped for dough kneading, and then the dough blanks are stacked in the cradles of the proofing cabinet 2 connected to the furnace 22 by a common chain conveyor by means of the dividing and mounting unit 1. The separated blanks are transferred to a furnace 22 in which hygrothermal treatment and baking are carried out in the working chamber. The first helps to give the surface of the bread gloss, the second helps to twist and fix the shape. The baked articles are loaded into the containers 24 by means of a stacker 23 and sent to a cooling compartment and a compartment.