Firstly, the flour arrives in tanker trucks. Pneumatic pressure conveys it into the designated outdoor silo.
An aeriation system mixes and loosens up the flour in the silo funnel. This way, the flour can easily be transported out of the silo into the screening station. Two pressure blowers located in a room next to the outdoor silos enable the pneumatic conveying of the product.
Raw material intake and conveying
2 centrifugal screeners screen the flour to dispose of any unwanted coarse product. The fine product continues on to either production line 4, the day silo for rye flour or the weighing bin for the wheat sour dough.
There, the wheat flour is weighed before a screw mechanically conveys it to the kneader. If needed, dusting flour can be extracted at the screw’s outlet.
Baking aids and salt enter the production process via Big bags or bags that are emptied at the bag intake station. Some of the ingredients continue directly to the weighing bin before reaching the kneader. Moreover, liquid yeast and oil are added from the on-site liquids station on production line 4.
The medium components station in line 4 consists of several Big bag discharge stations with conveyor screws. The ingredients are sieved through the built-in screen of the bag intake station before a screw conveys the material to a weighing bin.
A double screw transports salt and the rye flour from the day bin to the weighing bin. The sieved flour from the centrifugal screener is stored in the day bin for rye or before entering the weighing bin.
The dusty air is cleaned by an aspiration filter The cleaned air exhausted back into the facility.