INNOVATIVE SYSTEM SOPF
The SOPF is an innovative system for bread dough kneading control and optimization, applicable to any type of kneader.
The system for kneading process control and optimization stabilizes the bread making process by ensuring the uniformity of dough consistency in all batches, resulting in similarly qualitative products.
Therefore, errors in the manufacturing process are eliminated (e.g. lower quality doughs with sticky effects, different fermentation). This issues would lead to blockages on the production line.
ENERGY RECOVERY SYSTEM
Energy recovery in bread making factories has become a necessity because of the increasing costs of the combustibles used.
Achieving of a higher thermal efficiency for technological processes in all Romanian industries and not only, occupies an important place on the priority list.
It is a well-known fact that approximately 10 – 12% of the energy used for oven heating, thermal central units and others, is thrown away on the evacuation system for burn gas.
Even so, the energy recovery is very little implemented in manufacturing industries.
Sourdough fermentation systems
Every bread is a story and an art expression. To create a bread, it is not enough to mix all the ingredients, but every element and movement will lead to the development of a complex system which tells a story to our sensors.
Sourdough is a flour – water mix let to ferment at an optimal temperature for a period of time, in which the microorganisms are reproducing and release special nutritive and aroma compounds.
In order to produce the sourdough used in the bread making process, it is necessary to use exact proportions of starter (mature sourdough), flour and water.