Bread Production Line

Bread is an important staple food in our lives. A bread production line is crucial equipment for many bread manufacturers to increase production. Whether making soft bread, hard bread, or puff pastry, a bread production line can provide a complete solution for businesses. Contact us! WhatsApp/Phone: +86 13838385752.

Overview of Bread Processing Line

A bread production line is a complete automated system that covers all steps from dough mixing, fermentation, baking, and cooling to packaging. Depending on the production requirements of different bread types, the production line includes various equipment, such as dough mixers, dividing machines, shaping machines, proofing boxes, and ovens. The bread production line’s ability to produce a variety of breads meets the needs of different consumers.

Specifications of Bread Making Machines

Equipment Name	Dimensions (LWH)	Power	Key Specifications
Dough Mixer	70*120*127 cm	380V / 6.25 kW	Mixing Capacity: 50kg Dry Flour Water Content: 55-68%
Hydraulic Dough Divider	65*73*114 cm	380V / 2.2 kW	Capacity: 30 pieces/time Dough Weight: 90-550g/piece
Large Laminator	Folded: 66*107*177 cm Working: 289*107*120 cm	380V / 0.4 kW	Conveyor Belt Width: 63 cm
Toast Moulder	67*156*133 cm	380V / 0.75 kW	Dough Weight: 50-550g/piece
8-Cart Proofer Set	/	/	Capacity: 8 carts Room Area: 6.5 m² (max 7.5 m²) Room Height: 2.0 – 2.2 m Features: Enhanced steam, independent temp/humidity control
3-Deck Electric Oven	External: 20*126*176 cm Internal: 167*82*23 cm	380V / 28.5 kW	Type: 3-Deck Electric
Toast Slicer	60*74*73 cm	290V / 0.25 kW	Slice Thickness: 1.2 cm

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Bread Classification in Bread Making Production line

Soft Bread

Soft bread is the most common type of bread. Making this type of bread typically involves using more sugar, oil, eggs, and milk. A dough mixer and a pasta machine are essential equipment for making this type of bread.

Hard Bread

Hard bread has a hard, brittle crust and a porous interior. These breads have relatively simple recipes, usually using only flour, water, salt, and yeast. A shaping machine and an oven are essential equipment for this type of bread.

Puff Pastry

Puff pastry has a layered structure and a crumbly texture. Making puff pastry involves repeatedly folding the dough and incorporating butter to create distinct layers. A puff pastry machine and a dough sheeter are essential equipment for making this type of bread.

Workflow of a Bread Production Line

Soft Bread Production Process

• Dough Mixer: A 20L-200L dough mixer combines ingredients and water to form dough. For large-scale production, a rotary dough mixer is typically used to handle higher volumes and ensure consistent mixing.
• Pad Roller: The dough is rolled out thinly and fed into a three-stage rolling mill.
• Three-stage Rolling Mill: The dough is further stretched and folded.
• Filling (Optional): For some types of soft bread, bakers can add fillings like jam or cream to enhance flavor and texture.
• Servo Cutting Machine: The dough is divided into smaller pieces.
• Rounding/Shaping Machine: Bakers shape the dough according to the desired bread form.
• Panning: The shaped bread pieces are placed on baking trays.
• Proofing Box: The dough ferments in a proofing box.
• Oven: Bakers bake the dough in the oven, adjusting the temperature and time based on the type of bread being made.
• Cooling, Slicing, and Packaging: After cooling, bakers slice and package the bread.

Hard Bread Production Process

• Dough mixer: Prepares the basic dough.
• Servo cutter: Divides the dough into appropriately sized pieces.
• Shaping machine: Rolls or folds the dough to maintain its crisp crust.
• Panning: Usually done manually, placing the bread onto baking trays.
• Proofing box: The fermentation process is also crucial to ensure even texture throughout the bread.
• Oven: Uses a convection oven for baking.
• Cooling and packaging: After baking, the bread is cooled and packaged.

Puff Pastry Production Process

• Dough mixer: Kneads the dough to form the basic dough.
• Laminator: Folds the butter repeatedly into the dough, creating distinct layers.
• Shaper: Cuts the dough into appropriate shapes.
• Roller: Suitable for special shapes.
• Panning: Places the shaped dough onto a baking tray.
• Proofing: Short fermentation time ensures a crumbly texture.
• Oven: Baking adds layers and a crumbly texture.
• Cooling and Packaging: Packages the dough after it has cooled completely.

Features of Bread Making Machines

• High Efficiency: Automated bread production lines improve production efficiency. Reduced manual labor increases production speed.
• Bread Variety: The equipment can be adjusted to meet different bread types.
• Stability: Stable equipment operation reduces human error and improves bread quality.
• Material: Constructed of stainless steel, meeting food hygiene requirements, and easy to clean and maintain.
• Energy Saving: Energy consumption is reduced through the use of hot air furnaces and other energy-efficient equipment.

Advantages of Bread Making Equipment

• Cost: Automated production reduces labor requirements and increases production efficiency.
• Quality: Precise control of every production stage ensures consistent bread quality.
• Time Savings: Shortened production cycles meet the demands of large-scale production.
• Customization: We offer customized production lines to meet the diverse needs of our clients.

FAQ

Why Choose Foodline Equipment?

With 20 years of technical experience and industry expertise, we can provide our clients with efficient production solutions. Choose us, and you’ll receive excellent after-sales service and technical support. In addition, we also have bagel forming machines. Contact us and let us help you improve your bread production efficiency! WhatsApp/Phone: +86 13838385752.