Carrying out production efficiently and price consciously is an important theme in the modern industrial bakery. The process of automation and automatic measurement of quantity belong certainly within this framework.

Sonneveld has a clear view of what is necessary in the area of automatic quantity measurement. Use a liquid and concentrated bread improver as basis. The automatic addition of seeds and kernels takes place by way of premixes in big-bags. This makes it possible to completely automate the process of measuring and adding ingredients. Take a look at the online video below this page for more information.

 

A closed dosage system complies not only with the highest demands of hygiene and quality, but contributes to a safer work environment. By making use of concentrated bread improvers less storage space is necessary and transport costs are lower.

 

Discuss the possibilities available to your company?
For the UK, call Peter Egginton: +44 7813135832.
All other areas call +31 6442525.

 

More innovation news

• Reprocessing bread (25 November 2009)
• Bread with less salt (31 August 2009)