Analysis of Production Process and Core Machine Equipment of Automatic Bread Production Line

In the modern food industry, the key of ensuring product quality and production efficiency is that the efficient operation of bread production line. We will discuss the process of automatic bread production line.

First, the bread production line production process.

Raw material preparation and mixing: First, flour, water, yeast, sugar, salt and other raw materials are accurately weighed according to the formula, and thoroughly mixed with a mixer to form a uniform dough.

Dough treatment: The mixed dough is sent to the dough dividing machine through the dough pump, and it is precisely divided to get the same size dough block. The dough blocks are then fermentated in a proofer to give the dough a puffy, soft texture.

Forming and assembly: The leaven dough blocks are sent to the molding machine and pressed into specific shapes according to the requirements of the product, such as hamburgers, hot dogs, toast, etc. For cakes and pizzas, special molding or spreading operations are required. This stage may involve assembling a series of machine for further processing and shaping of the dough.

Baking: The formed dough is fed into a tunnel furnace for baking. The tunnel oven provides an even distribution of heat, ensuring that the bread is fully cooked inside and outside, and the surface is golden.

Cooling and packaging: The baked bread is quickly cooled by spiral cooling towers to prevent over-drying and maintain texture. The cooled bread enters the packaging stage, where it is sliced, packaged and other operations are performed according to market demand.

Freezing and storage: For products that need long-term storage or are exported to markets, such as bread rolls processed by belt freezer, they are frozen and stored at low temperatures.

Second, core machinery and equipment analysis

Automatic bread production line: integrated, automated production line, can efficiently complete the whole process from raw material mixing to finished product packaging.

Mixer: Used for the mixing of raw materials to ensure the uniform distribution of dough components.

Dough pump and dough divider: The dough pump is responsible for the precise division of the dough.

Proofer: provides the right temperature and humidity environment to promote the dough fermentation process.

Tunnel oven: A long baking device that can achieve even baking of bread.

Spiral cooling tower: The rapid cooling of bread is achieved through a spiral design.

Belt freezing round machine: dedicated to the freezing treatment of bread rolls, to ensure that the shape and texture of the product is stable during the freezing process.

To sum up, automatic bread production line is a highly integrated and automated process, involving the collaborative work of a variety of core machines and equipment. From the preparation of raw materials to the packaging, freezing and storage of finished products, every link needs to be strictly controlled to ensure the taste, quality and food safety of the bread. With the continuous progress of technology, the future bread production line will be more intelligent and efficient, which will inject new vitality into the development of the food industry.