Together with the owner Daxner created a raw material weighing system which was tailored to the individual requirements of the bakery. The main focus was on a high degree of automation in raw materials provision to ensure the quality of the baked goods and also on a clear structure of the dough production area with particular attention to the essential issues – primarily hygiene.
The silo facility, equipped with suction pneumatics for flour transport, consists of 4 external silos with 30 t capacity each and 4 internal silos with around 5 t of flour each. The containers in the cylindrical silos are welded in one piece using strong aluminium sheet segments.
The flour is blown into the silos through a central filling station in the external area and then conveyed by 2 encapsulated aspirator fans into the 2 weighing containers – each with a capacity of 200 kilogrammes – which are installed in a room directly above the dough production. This is also where 2 dosing stations for small components are installed. Each is equipped with 8 stainless steel containers which can be easily filled with goods from bags from an access platform with steps and a safety rail.
They contain dry ingredients such as salt, raising agents as well as caraway and coriander, the bread spices typical of the Frankenland region. Each of the funnel shaped storage containers is equipped with its own frequency controlled conveyor screw in the lower section. This initially rotates at a higher speed to dose the main amount of the ingredient and then with slow rotations to carry out the fine measuring. The screw can achieve a weighing accuracy of about 10 grams.
The weighing units described are installed in duplicate and each supplies one receiving station in dough production – one for the bread range and the other for small baked goods and pastries. The dosed ingredients are transported through smooth downpipes, which offer little surface for dust to adhere, and the fixed extraction hood and finally into the vat. All supply lines for the liquid ingredients such as water, brine, liquid yeast and a creamy mass consisting of bread residue or wheat pre-dough are installed on the cover.
The water mixing and dosing system as well as the other storage containers for liquid components are housed in side rooms, leaving the rear wall of the dough production area to look very tidy. All supply lines exit from the wall in one central location which is clad with stainless steel. Only the swivel arm brackets for the 2 operator touch screens as well as the plug sockets for the telescopic spiral kneaders are visible on the tiled rear wall.
The room for pre-dough production and storage is located underneath the silo room, directly behind the dough production. The complex, fully automated plant essentially consists of 3 stainless steel proving and storage containers and the continuous Daxner pre-dough mixing system daxDou. This is used for intensive mixing of flour, water and additional ingredients – in this case the dough residue.