Processes:
The dough kneaded in the spiral mixer is poured into the cutting machine chamber and the dough cutting weights are made through the cutting machine. The cut dough is tightened in the turning machine and its air is removed and brought into a round ball. After this process, the dough is sent to the intermediate resting machine and rested. The rested dough is sent to the long forming machine and the dough takes the form of sandwich, baguette or loaf. After this process, the shaped doughs are automatically placed on the pans with the dough arraying robot. The doughs lined up in the pans are placed in the pan cars and sent to the fermentation rooms. Fermented doughs are baked directly in rotary rack ovens. After the cooked dough has cooled, it is packaged and made ready for service/distribution. In all these processes, the dough processing part is fully automatic. For line work, a maximum of 1-3 people may be needed depending on the capacity.

Line Video

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