New ideas for innovative processes
Zeppelin Systems is rising to the challenges in the production of baked goods
The demands of consumers on the quality of baked goods are growing. This primarily concerns compliance with hygienic standards, as well as aspects such as the equal browning of the end product and the increasing demands on the shape of the baked goods – all of which inevitably lead to a higher degree of automation in the baking process. At the same time the demands on process technology regarding consistent dough quality and Cleaning are also rising. At the iba 2015, Zeppelin Systems will be presenting new ideas for innovative production processes to achieve perfect baking results.
This includes the development of two new mixers: Zeppelin Systems will be presenting the new shear flow mixer SchearDos-WIP (Shear Stream Dough System – Washing in Place) with its innovative cleaning function. Thanks to several high-pressure nozzles the mixer can be cleaned of dirt and residues fully automatically. The development of the cleaning program and the construction was done in close coordination with users and research institutions. The results, which also prepare the way for compliance with future standards in hygienic design for the baking industry, can be seen by the visitors at the iba 2015. At the same time the development of the DymoMix (Dynamic Moistening Mixer), a mixer for light dough, has pressed ahead. This mixer impresses above all due to its efficiency and its low investment and operating costs. The latest know-how from hygienic design has also been applied in the development of this mixer.
Zeppelin Systems in Munich sets new standards in quality assurance. At the trade fair the integration of near-infrared technology (NIR) into the process management system PrismaWEB² will also be presented. This allows the values for moisture, protein content, color and temperature to be identified online. These values play an important role in the receiving of raw materials and therefore in quality assurance. But Zeppelin Systems goes a step further here. If this data is integrated into a central control system, the production processes can be adapted to the respective raw materials. For example: the amount of water added is controlled based on the moisture in the original flour. The quality of the baked product after the baking process can also be analyzed with the help of an optical inspection system. This means that the dimensional accuracy (size, volume and degree of browning) and damage to the baked pieces can be assessed optically, evaluated electronically and the data can also be uploaded into PrismaWEB².
Thanks to this data, in the future it will be possible to intervene directly in the process and thereby increase the quality of the baked goods further. For the operator this means on the one hand better safety, and on the other hand is also possible to make the production process for baking goods more efficient and cost-effective.
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Topic world Mixing technology
Mixing technology occupies a central position in the food and beverage industry and ensures the homogeneity, quality and flavor consistency of products. It ensures that ingredients are combined in exactly the right quantities and ratios to create the perfect end product. From the simple blending of powders and liquids to the integration of emulsions, flavors or vitamins - modern mixers are designed for precision and efficiency.
Topic world Mixing technology
Mixing technology occupies a central position in the food and beverage industry and ensures the homogeneity, quality and flavor consistency of products. It ensures that ingredients are combined in exactly the right quantities and ratios to create the perfect end product. From the simple blending of powders and liquids to the integration of emulsions, flavors or vitamins - modern mixers are designed for precision and efficiency.
