Dough Conditioning Units GRD-K, GV, GUGV, GVA

Depending on the operating and production processes the proper design of the recovering cells is fundamental for the quality of your baked goods. In the past years there was a development towards more flat process curves. Today most retarded fermentation processes do operate in a temperature range up to approx. – 2 °C. Considerably reduced amounts of yeast and low proofing temperatures in combination with significantly extended process times during the recovering phase have led to outstanding enzymatic flavour development and improved moisture retaining capacity of the dough consistency in classic wheat and rye dough. The processes’ end temperature today seldom reaches more than + 28 °C. Compared to the past this way of process management allows to install low refrigeration capacity. This decreases investment and operating costs. But there is no rule without an exception! Pretzel products e. g. still require a strong machine design combined with higher air speed to produce a stable skin formation on the dough piece. Up to recovering temperatures of approx. + 15 °C a large-scale evaporator design with a small temperature difference between evaporator and product and the associated increased relative humidity allow to do without an addition external humidification unit. Condition is that the system is not fed with to too many frozen products at one time. If the system is also required to serve as a fully adequate proofer the heat output will be adjusted and an external hot steam air humidifier will be installed. The various possibilities of process management require individual design.

Standard specifications of Munz dough conditioning units