INDUSTRIAL PRODUCTION LINES. Baking Technology for the Industrial Production of Durable Baked Goods WP BAKERYGROUP
|
|
- Wendy Snow
- 7 years ago
- Views:
Transcription
1 INDUSTRIAL PRODUCTION LINES Baking Technology for the Industrial Production of Durable Baked Goods WP BAKERYGROUP
2
3 The WP BAKERYGROUP with this corporate portfolio, we have brought ourselves comprehensively into line with the requirements of bakeries worldwide. Today, we are in a position to be able to offer complete solutions from project planning to fitting out complete bakeries (trade and industry), as well as supplying used machines. A central element of our corporate philosophy is a networked thinking which spreads across all individual stages of production. We call it Process Management, the targeted control of individual production stages and the machinery used as fast as possible with the smallest possible loss of materials to achieve the desired result, even with small production volumes, as well as an unrestricted reproducibility of results that have been achieved. And all that with an extremely high output. Any unit can be docked on at any time if required for manufacturing a product there are adequate interfaces for foreign products.
4 WP CompetenceCenter _ Dough/Mixing. Emil Kemper GmbH, Rietberg _ Rolls. _ Bread. _ Ovens. _ Instore Baking. _ Refrigeration. _ Laminating. _ Engineering. _ Used Machines. _ Bakery Software. Emil Kemper GmbH, Rietberg Werner & Pfleiderer Haton B.V., NL-Panningen Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl Werner & Pfleiderer Sachsen GmbH, Sohland Werner & Pfleiderer Koeling Benelux B.V., NL-Panningen Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl Werner & Pfleiderer Industrielle Backtechnik GmbH, Tamm Werner & Pfleiderer Sachsen GmbH, Sohland BackNet E&S GmbH, Muggensturm
5 INDUSTRIAL PRODUCTION LINES _ 1 INDUSTRIAL PRODUCTION LINES The professional development, manufacture, installation and servicing of industrial machines for the production of bakery goods calls for a comprehensive know-how and decades of experience. Multi-shift operation at full capacity, accomplishing optimum, reproducible product qualities, control systems in state-of-the-art technology, hygienic standards that comply with highest demands as well as short cleaning and maintenance times are essential requirements faced by modern system concepts. Requirements that are satisfied at a high level by the individual companies belonging to WP BAKERYGROUP. Based on these demands, we supply individually equipped industrial production lines which are renowned for their reliability all over the world.
6 INDUSTRIAL PRODUCTION LINES Werner & Pfleiderer Industrial Bakery Technologies we have been developing, planning, manufacturing, installing and servicing industrial installations for the production of baked goods for more than 125 years. We are now one of the leading suppliers of highly automated inline concepts for the continuous production of an extensive variety of goods ranging from raw materials handling to the transfer to automatic packaging machines. In the WP BAKERYGROUP we hold a key position in the industrial solutions sector. Our product portfolio includes machinery concepts for the production of bread and rolls, hard and soft biscuits, pretzels, crisp bread, rusk, cakes, croutons, breadcrumbs etc. We provide technical solutions that satisfy the highest demands. In co-operation with our customers, we develop concepts which not only meet the requirements of the market, but are also trendsetting for future industrial production.
7 2 _ 3 Raw materials handling_processing_application_baking_cooling_transferring
8 INDUSTRIAL PRODUCTION LINES INDUSTRIAL PRODUCTION LINES for the continuous production of baked goods Industrial production lines manufactured by Werner & Pfleiderer Industrial Bakery Technologies are always designed to meet the individual requirements of the customer. The plant dimensions and equipment vary depending on the products to be manufactured and the scheduled output per hour. The modules produced by WP BAKERYGROUP are always practice-proven machines or assembly groups that have been consistently advanced and on which wide experience has been gained. From raw materials handling through dough processing and dough moulding, the plant configurations include machines for any conceivable type of processing, an immense range of dough processing facilities and oven combinations, as well as a wide assortment of conveying, positioning and portioning systems. The degree of automation in the production lines ranges to fully automated lines with central control and monitoring units, depending on the customer s requirements. We always liaise closely with the manufacturers of downstream packaging machines. Industrial production lines from WP are always supplied complete, ready-for-operations and commissioned, and are delivered on schedule production at the customer s premises may commence.
9 4 _ 5 PRODUCTION LINES MODULES _ Hard biscuit/cracker production lines Kneader, continuous dough processing and feed Laminator, gauge rollers Cutting machine Hybrid oven combinations Conveying, cooling and stacking _ Soft biscuit production lines Kneader, continuous dough processing and feed Laminator/sheeter + gauge rollers Continuous moulding machine Depositors SNK tunnel oven and oven combination Conveying, cooling and stacking _ Production lines for pretzels Kneader, continuous dough processing and feed Laminator/sheeter + gauge rollers Rotary cutter, moulding machine, extruder Lye bath with sprinkler & cutting machine SNK tunnel oven and oven combination Cooling, transfer and packing _ Cake production lines Mixer, continuous dough feed/portioning in tin moulds Oven combination Automated demoulding Product cooling, product injection Conveying and transfer to packing _ Crisp bread production lines Pre-mixers Crisp bread moulding machine Flour duster & dusting flour conditioning Dockering rolls & dough strand cutting machine Tunnel oven Cutting & stacking machine Conveying and transfer to packing _ Rusk production lines Kneader, continuous dough processing and feed Dough processing, intermediate proofer, long moulder Final proofer Tunnel oven Bread depanning, bread cooling Bread cutting and bread slice seating system Toast oven Product stacking device _ Breadcrumb production machines Kneader, continuous dough processing and feed Portioning Belt-type proofing channel Tunnel oven Bread cooling Crushing, drying, grinding
10 INDUSTRIAL PRODUCTION LINES HARD BISCUIT/CRACKER PRODUCTION LINES Hard biscuit/cracker production lines The process route for the production of hard biscuits or crackers starts with the dough-making. This is followed by the dough lamination and gauge rolling. After that, the products pass through a rotating cutting machine. The next stage involves an SNK tunnel oven or a suitable oven combination. The number of oven modules is adapted to the required baking time in relation to the desired maximum capacity. Finally, the products are conveyed to the packaging machines via a cooling conveyor and stacking unit. 1 Twin-shaft high-capacity mixer of the ZK type with controls that enable the memory of up to 50 recipes. The two Z-shaped kneading arms are optimally suitable for homogeneously kneading a great variety of dough types. 2 Automatic dough feed unit with dough portioning, metal detector and feeding conveyor to the downstream processing machine (laminator, four-roll-sheeter). Four-roll-sheeter in compact construction for producing a continuous dough sheet. 3 Laminator for the production of cracker and hard biscuit doughs Gauge rollers, 4.2 Double cut-out unit, 4.3 Dough net separation and returning 5 SNK tunnel oven in modular design with different heating systems (direct, indirect, convection and combinations). 6 Automatic stacking machine for piling up biscuits. A follower aligning device ensures that the biscuits are stacked in precise lines. Depending on the product type, penny stackers may be employed
11 6 _ Hard biscuits and crackers Cream crackers, soda crackers, cocktail crackers, cracker mix, potato crackers Classical hard biscuits, biscuits for children, zoo-type biscuits, basic biscuits to be refined with chocolate
12 INDUSTRIAL PRODUCTION LINES SOFT BISCUIT PRODUCTION LINES Soft biscuit production lines The process route for producing soft biscuits starts with making the doughs. This is followed by dough feeding, dough moulding and placing the dough strip on a steel belt. The next stage involves an SNK tunnel oven. The number of oven modules is adapted to the required baking time in relation to the desired maximum capacity. Finally, the biscuits are conveyed to the packaging machines via a cooling conveyor and stacking unit. 1 Batch-type mixer for the preparation of soft doughs. 2 Rotary moulding machine for the scrapless moulding of biscuits and cookies. 3 Extruded products, cut at the transfer point to the baking belt. 4 SNK tunnel oven, ideally suited for the production of soft biscuits and fine baked goods. 5 Biscuits at the oven discharge end. 6 Natural cooling and transport to packaging machine. 7 Biscuits at the feeding section of staking machine
13 8 _ 9 3 Soft biscuits Soft biscuits or fine baked goods are produced on tunnel ovens with wire-mesh belts or solid steel belts. The doughs are moulded (moulded articles), cut (wire-cut articles), extruded (extruded biscuits) or dressed (deposited articles)
14 INDUSTRIAL PRODUCTION LINES PRETZELS AND LYE BATH ARTICLES PRODUCTION LINES Pretzels and lye bath articles production lines The process route for producing lye bath articles is started by portioning the filling mass volume and the extrusion process. Cutting groups or biscuit moulding machine comprise the following step. The final topping of the products is carried out in the lye bath which incorporates a salt applicator and a cutting machine. The next stage is an SNK tunnel oven. The number of oven modules is adapted to the required baking time in relation to the desired maximum capacity. The final transport to the packaging machine is carried out by cross and longitudinal belts, the length of which is dimensioned to correspond to the required cooling time. 1 T h e SP extruder is used for extrusion and filling mass portioning and intended to provide uniform dough strands over the entire baking width. Filling masses are homogenised, temperature-controlled, filtered and portioned and then guided to the extrusion head. 2 T h e GH biscuit moulding machine is used for the production of a wide range of pretzels or cocktail biscuits, simply by interchanging the moulding rolls. The machine is of a multipurpose type and suitable for optimum biscuit moulding. 3.1 Fresh and return dough are sheeted in the cut-out group and conveyed to the rotary cutting machine for the production of small and large pretzels via special roll sheeters. 3.2 Synchronised cut-out rolls are equipped with a special return-dough system. 4.1 The moulded, cut or extruded dough pieces are passed through the temperature-controlled lye bath. After this, the desired topping is applied. 4.2 The dough strands are cut to length or grooved by a special guillotine. The transfer to the oven is carried out on the basis of defined parameters and results in optimised loading of the baking belt. 5 The SNK tunnel oven provides for an excellent development of the articles to be baked. Convection and radiation can be ideally combined to obtain an optimum baking process. 6 Transfer of baked sticks onto the cross conveyor belt with downstream cooling route and transport to the packaging machine
15 10 _ 11 Pretzels and lye pastries Moulded or cut-out pretzels Extruded or cut-out sticks Co-extruded sticks, filled with spicy mixtures Sticks as sweet biscuit, co-extruded and filled with sweet mixtures Toppings with salt, sesame, cheese or spice mixes
16 INDUSTRIAL PRODUCTION LINES CAKE PRODUCTION LINES Cake production lines Dough making, followed by dough feed and moulding and/or dough portioning in tin moulds are the beginning of the process route for the production of cakes. Once baking has been concluded, the cakes are released from their moulds, cooled and then transferred to the packaging machines. The size/length of the ovens is adapted to the required baking time in relation to the desired maximum capacity. Dough processing with vertical batch-type mixer Dough portioning in tin moulds with filling equipment Oven loader Tunnel oven Product cooling Product injection Transport to packaging machines Mould reversing device Mould cleaning device Mould greasing facility
17 12 _ 13
18 INDUSTRIAL PRODUCTION LINES CRISP BREAD PRODUCTION LINES Crisp bread production lines The process route for producing crisp bread starts with dough making. Dough aeration, dough cooling and dough application and several flour dusting steps then follow. The next stage involves a special tunnel oven with very high baking temperatures. The number of heating zones or the length of the oven is adapted to the required baking time in relation to the desired maximum capacity. Finally, the products are conveyed to the packaging machines after having passed through a cooling conveyor including several cutting and stacking units. 1 Dough processing with pre-mixer, swelling bins, combinator for dough cooling and aeration. 2 Flour duster for upper and lower flour as well as sprinklers for seeds. The continuous dough sheet which has been formed in a special dough sheet moulder is inserted in a dusting flour bed. 3 Synchronised pair of dockering rolls with cleaning devices for applying the characteristic crisp bread surface. 4 Suction device for removing the dusting flour from the dough surface. The removed dusting flour is processed and returned to the process circuit. 5 The special high-temperature crisp bread oven is equipped with two gas burners each for top heat and bottom heat. Once the baking process has been finished, the dough sheet is cut to it s final size in a cross and longitudinal cutting device. 6 The arranged crisp bread slices are conveyed to the packaging machine via a conveyor belt
19 14 _ 15 2 Crisp bread Crisp bread with milk Crisp bread with spelt Crisp bread with sesame Crisp bread with caraway Crisp bread with fibres
20 INDUSTRIAL PRODUCTION LINES RUSK PRODUCTION LINES Rusk production lines The process route for producing rusk starts with making the doughs. This is followed by dough feed and moulding steps. The dough is proofed and baked in tin moulds. Once baking has been concluded, the bread bars are released from their moulds, cooled and then cut to slices. The slices are toasted in a second baking process and conveyed to the packaging machines. The size/length of the ovens is adapted to the required baking time in relation to the desired maximum capacity. 1 Dough processing using a spiral-type kneader; dough dividing and moulding machine, conical round moulder, intermediate proofer, long moulder and placing the dough strands in moulds 2 Feeding into final proofer 3 Tunnel oven 4 Bread depanner 5 Bread cooling 6 Bread slicing and bread slice feeding system 7 Toast oven and product stacking for packaging 1 2 3
21 16 _
22 INDUSTRIAL PRODUCTION LINES BREADCRUMB PRODUCTION MACHINES Breadcrumb production machines A continuous mixer usually is at the beginning of the process route. This is followed by dough feed and moulding steps. A belt-type proofing channel is used for the proofing process, the next stage involves a tunnel oven. In the course of the process shown, individual breads are produced which, once baking has been concluded, pass through a cooling route. Afterwards they are reduced to smaller pieces which are then dried and milled. The size/length of the oven is adapted to the required baking time in relation to the desired maximum capacity. 1 Continuously dough processing using the ZPM kneader 2 Portioning 3 Transfer from belt-type proofing channel to oven 4 End of tunnel oven 5 Bread cooling and transport to bread crushing mill
23 18 _
24 INDUSTRIAL PRODUCTION LINES Raw materials handling. Portioning. Kneading Dough processing C Recording the dough quality and output measurement Monitoring the height of bulges and the width of the sheet using speed control
25 20 _ 21 AUTOMATION Convenience of operation, reproducibility of product qualities at all times as well as a high availability of the industrial production lines made by Werner & Pfleiderer are in direct proportion to their high degree of automation. Measurements and controls all can be dealt with by one central computer, either program-controlled or with the intervention of the operator of the production line. A great number of various sensors are installed in pairs for safety reasons. Their operability is checked by the system itself. The sensors consistently monitor the parameters affecting the quality of manufacturing process, such as for instance dough quality and output, height of bulges, sheet width and speeds, oven humidity and temperature, product moisture content and temperature. Their measuring results directly influence the settings on the line modules a completely self-regulating system. The whole manufacturing process is documented in every detail and can be traced on product line and host level by persons with the relevant authorisation and adjusted manually, whenever necessary. The entire automation system can be monitored or serviced remotely by way of internet access. Baking Cooling. Arranging. Feeding C Recording and controlling the humidity in the oven and the oven temperature Controlling the moisture content of the product
26 INDUSTRIAL PRODUCTION LINES CHECK Pos I Consultancy Planning. Design. Equipment. References Pos II Equipment Materials. Component groups. Electronic components. Mechanical components Pos III Modularity Workflow. Space requirement Pos IV Capacity Number of pieces/h. Weights Pos V Quality TA. Dough qualities Pos VI Cost Investment. Current cost Pos VII Workflow Interfaces. System Workflow Pos VIII System responsibility Complete system integration. Set-up of individual sequences Pos IX Service Service presence. Self-Service. Remote maintenance Pos X Group know-how Process thinking. Interface know-how. Solutions from one source
27 22 _ 23 PROCESS _ Inquiry _ Production analysis _ Project planning _ Engineering _ Production _ Acceptance I _ Delivery _ Installation _ Integration _ Operational start-up _ Training _ Acceptance II _ Service
28
29
30 tammen.de Werner & Pfleiderer Industrielle Backtechnik GmbH Frankfurter Straße Tamm Germany Fon +49 (0) Fax +49 (0) info@wpib.de The WP BAKERYGROUP possesses subsidiaries in France, Italy, Belgium, Russia and the USA. Agencies with Service Departments can also be found in all regions of the world _0.75_ by WP BAKERYGROUP, Stand 03/08, printed in Germany, = Registered Trademark All specifications are non-binding and the right is reserved to make amendments that serve technical advancement. WP BAKERYGROUP
WP BAKERYGROUP. Industrial Lines for the production of dry baked goods
WP BAKERYGROUP Industrial Lines for the production of dry baked goods WP BAKERYGROUP WP BAKERYGROUP is the company for bakers. Our comprehensive range of high-quality machines and equipment is aimed at
More informationCooking at the Speed of light!
Cooking at the Infrared Cooking & Colouring Infrabaker is a modular infrared continuous cooking system developed by Infrabaker International. The machine is designed to cook and/or put colour on a wide
More informationThe professional way
Seminar on bread and pastry at the Surabaya Hotel School The professional way By Pum Senior Expert Mr. Jan Bosch October 2008 For more information www.bakersassist.nl. jajo@tiscali.nl Preface During the
More informationMihaelos N. Mihalos. Mondelēz Global LLC North America Region Biscuit Research, Development & Quality East Hanover, NJ April 29, 2014
Cracker Processing Biscuit Technology Mihaelos N. Mihalos Mondelēz Global LLC North America Region Biscuit Research, Development & Quality East Hanover, NJ April 29, 2014 Cracker Process Unit Operations
More informationStretch Blow Moulding Packaging Filling Labelling Conveying. KOSME KSB R KOSME KSB R ProShape KOSME KSB RG
Stretch Blow Moulding Packaging Filling Labelling Conveying KSB R KSB R ProShape KSB RG The KSB R series A high output per blowing station even for high output levels that is a main characteristic of the
More informationProduct portfolio for the food industry
Product portfolio for the food industry Constant product quality and reliable storage life of the product significantly depend on optimized and constant ratio of temperature and air humidity as well as
More informationHUDSON BREAD New York
HUDSON BREAD New York Right in the centre of New York Metropolitan, you find the Hudson Bread bakery. Perfect dough makes perfect bread! Based on this maxim, the new bakery has been erected in 2006 with
More informationIMPERIAL DESIGN COMPANIES are specialists in providing. We offer services to the following Industries: Automotive. Aerospace Furniture Medical Civil
51842_ImperialDesignBD 3/6/06 1:10 PM Page 3 IMPERIAL DESIGN SINCE 1980 IMPERIAL DESIGN COMPANIES are specialists in providing ID Personnel: Providing Engineering and Skilled Trades Personnel ID Service:
More informationDough Sheeting, Cutting and Laminating
58 Dough Sheeting, Cutting and Laminating You need a highperformance dough sheeter or want to automate your operations to a greater degree. Our highly productive electronic dough sheeters are ideal for
More informationPeerless Sigma Arm Mixers
Peerless Sigma Arm Mixers The World Standard for Mixing Cookies, Biscuits, Crackers, Snacks, Creams and Fillings, Pet Foods and Specialty Applications Single Sigma Arm Mixers Suitable for cookies, crackers,
More informationT 300 Tray sealer. Automatic tray packaging in the smallest of spaces
T 300 Tray sealer Automatic tray packaging in the smallest of spaces MULTIVAC T 300 T 300 Tray sealer: Automatic tray packaging in the smallest of spaces The especially compact T 300 tray sealer packs
More informationCorona process The new ZEISS spectrometer system for the food industry
Interactive PDF Version 1.0 Start Trust needs reliability quality needs ZEISS The real challenge is to offer a product with consistent quality using raw materials which are themselves subject to ongoing
More informationIDEAS THAT STICK. Pure Passion HF MIXING GROUP.
TYRES 2 3 IDEAS THAT STICK. Pure Passion HF MIXING GROUP. The HF MIXING GROUP develops and builds equipment for compounding facilities with passion. Our broad spectrum of industry-specific knowledge makes
More information1) Cut-in Place Thermoforming Process
Standard Thermoforming Equipment Overview There are three standard configurations for thermoforming equipment: 1. Heat and Cut-in-Place Forming 2. In-Line Forming with Steel Rule or Forged Steel Trim wand
More informationCustomer intimacy in the baking industry
14 Customer intimacy in the baking industry CSM, WORLDWIDE LEADING SUPPLIER OF BAKERY INGREDIENTS, HAS LAUNCHED A STRUCTURAL CHANGE TO ITS EUROPEAN ORGANIZATION. GERARD HOETMER (51), CEO OF CSM TALKED
More informationSolutions for handling raw materials. Food Industry
Solutions for handling raw materials CASE STUDY MINCED MEAT LINE Core targets of the project Mixing, storage and feeding of packing lines The main focus was a flexible line with a much higher production
More informationA strong team for economical concrete paving. Slipform Paver SP 1500
A strong team for economical concrete paving Slipform Paver SP 1500 Where concrete paving is concerned, this work train is a fast train Two layers, one machine Rarely does the technical and economical
More informationSection 5: Machine Overview
Section 5: Machine Overview Machine Floor Plan Machine Specifications Sequence of Operation Theory of Operation Sensor Location Floor Plan 2007 Douglas Machine Inc. 5.1 Machine Floor Plan Figure 5.1: Machine
More informationHigh Capacity Hot Air Dryer
High Capacity Hot Air Dryer MADE IN AUSTRIA autumn 2015 www.zimmer-austria.com page 1 Hot air dryer type: Compact HC The modular construction of the high efficiency and powerful hot air nozzle dryer is
More informationMat Forming Concepts for Particleboard, MDF and OSB
Mat Forming Concepts for Particleboard, MDF and OSB The Siempelkamp solution for complete plants Know-how Siempelkamp, a name associated with the manufacture of presses since 1883, has played a major role
More informationBasic Bread. Equipment: Ingredients:
Equipment: kitchen scales measuring spoons 2 large mixing bowls scissors 1 medium mixing jug, big enough for 500 ml at least wooden spoon pastry brush large board or flat, clean surface for kneading dough
More informationGluten-Free Baking: Tips & Recipes
Gluten-Free Baking: Tips & Recipes From the National Foundation for Celiac Awareness Webinar: Holiday Special: Gluten-Free Baking Featuring Chef Richard Coppedge, Jr., CMB, Professor, Baking and Pastry
More informationEaster Brunch Menu Ideas with Chef Eric Crowley
Easter Brunch Menu Ideas with Chef Eric Crowley March 7th, 2014 Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef
More informationHow To Use Witron S Order Picking Machine For Frozen Goods
Order picking with OPM at -24 degrees (Image: WITRON) EDNA, manufacturer of bakery products uses WITRON s OPM for its frozen goods warehouse Cool picking at -24 C The fact that automated storage and picking
More informationASSOCIAZIONE MANI D ORO I MAESTRI DELLA PIZZA
FIELD PRODUCTION OF SPECIALTY ' TRADITIONAL GUARANTEED Classic Pizza Napoletana Art. 1 Product s Name The pizza is a food preparation consisting of a support of dough, topped with products selected by
More informationMethod 4 (carbon dioxide)
Method 4 (carbon dioxide) Aim Making a batch of scones, and investigating the most effective raising agent in terms of external and internal appearance, texture, degree of rise and flavour. Equipment You
More informationHow To Make A Cake
Funeral Ministry Salads & Sides 10/22/2010 1:05:00 PM Broccoli Corn Muffins 1 (10 oz) pkg. frozen chopped broccoli thawed 1 (7 oz) pkg. corn muffin mix 4 eggs, beaten ½ cup butter, melted ¾ cup cottage
More informationBreville Customer Service Centre
Breville Customer Service Centre Australian Customers Mail: PO Box 22 Botany NSW 2019 AUSTRALIA Phone: 1300 139 798 Fax: (02) 9384 9601 Email: Customer Service: askus@breville.com.au New Zealand Customers
More informationThe Creative Homemaking Guide to. Quick Bread Recipes. by Rachel Paxton
The Creative Homemaking Guide to Quick Bread Recipes by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers cleaning hints, a
More informationA comprehensive capability in breakfast cereal production
Breakfast Cereals A comprehensive capability in breakfast cereal production Baker Perkins combines a portfolio that ranges from unit machines to full modular process lines with the process knowledge and
More informationdryon Processing Technology Drying / cooling in outstanding quality we process the future
dryon Drying / cooling in outstanding quality we process the future Processing Technology task The basic process of drying is a necessary step in all sectors of industry. Drying has to be performed for
More informationSugar Cookies. Ice Box Cookies. Hannah Christiane Hansen Cox. Hannah Christiane Hansen Cox. Ingredients: Ingredients:
Sugar Cookies 1 heaping cup lard 1 1/3 cups sugar 2 eggs - well beaten 1 cup canned milk (evaporated) or ½ and ½ 5 cups flour 4 teaspoons baking powder ¼ teaspoon salt 2 teaspoons vanilla Mix flour, baking
More informationGrace Emmaus Walk #49 Recipes
Grace Emmaus Walk #49 Recipes Amish Oatmeal 1 ½ cup oatmeal ½ cup sugar ½ cup milk ¼ cup melted butter 1 eggand 1 tsp baking powder ¾ tsp salt 2 tsp vanilla Combine all ingredients and mix well. Spread
More informationBEUMER solutions for the
BEUMER solutions for the building materials industry Efficient. Safe. conveying & loading BEUMER solutions for the building materials industry 2 3 Family values, sustainable products, true pioneering spirit
More information1.0 INTRODUCTION 2.0 PRODUCTS 2.1 Applications 2.2 Availability of technology, Quality Standards and Compliances 3.
BAKERY 1.0 INTRODUCTION Bakery is a traditional activity and occupies an important place in food processing industry. Despite the advent of fully automatic and semi-automatic bread as well as biscuit making
More informationSome Fair Trade Recipes to get you started
Some Fair Trade Recipes to get you started Fair Trade Banana Bread 225 g (8 oz) self-raising flour 100 g (4 oz) butter 150 g (5 oz) caster sugar 450 g (1 lb) Fair Trade bananas (the gooier the better)
More informationFredriksons conveyor systems handle goods with a width from 20 mm up to 600 mm.
Conveyor Solutions Whatever your logistic needs, we can offer a conveyor solution. Our flexible systems primary and secondary packaging for single and multi packages, can transport your goods from one
More informationFrom Econom to Automat
214.en/D2-10 RONDO Burgdorf AG Heimiswilstrasse 42 3400 Burgdorf/Switzerland Tel. +41 (0)34 420 81 11 Fax +41 (0)34 420 81 99 info@rondo-online.com RONDO Schio s.r.l. Via Lago di Albano, 86 36015 Schio
More informationPORTIO. Intelligent Portion Cutter. High speed cutting: Fixed weight, fixed thickness. High precision, minimal give-away.
Intelligent Portion Cutter PORTIO High speed cutting: Fixed weight, fixed thickness High precision, minimal give-away Flexible software Easy to clean Labor saving options Features PORTIO 1 Principle Automatic
More informationMONSTER COOKIES. (From recipes by Pat)
MONSTER COOKIES (From recipes by Pat) 1 lb brown sugar (2 1/3 cups) ½ teaspoons baking soda 2 cups white sugar 1 ½ cup peanut butter 2 sticks margarine 9 cups oatmeal 6 eggs ½ pound M&M s ½ tablespoon
More informationJULIE S CINNAMON ROLLS
JULIE S CINNAMON ROLLS Dough: 1 pkg Dry Yeast (not Rapid Rise) 1 cup milk scalded 1/4 cup sugar 1/4 cup water (warm 110 degrees) 1/4 cup vegetable oil 1 tsp salt 3 1/2 cups all-purpose flour 1 egg Inside
More information2014 PA STICKY BUN CONTEST Winning Recipes
1 st Place Pamela McFall McKean County Bacon Chestnut Sticky Buns 4 tsp milk 1 cup plus 3 tbsp flour 1 tbsp sugar, 1/4 tsp sugar 1/4 tsp salt 1 tsp active dry yeast 2 tbsp butter 1/2 an egg 1/2 cup chopped
More informationSUPER 600. Tracked Paver SUPER 600. Pave Widths 0.5m 2.7m. Maximum Laydown Rate 200 tonnes/h. Clearance Width 1.2m
SUPER 600 Tracked Paver SUPER 600 Pave Widths 0.5m 2.7m Maximum Laydown Rate 200 tonnes/h Clearance Width 1.2m Mini Paver for Maximum Efficiency on Minor Job Sites T hanks to its compact size, variable
More informationPRACTICAL SEMINAR IN BISCUIT MAKING
Central College of the German Confectionery Industry, Solingen / Germany PRACTICAL SEMINAR IN BISCUIT MAKING June 14-18, 2010 Location: ZDS, Solingen - Germany ZDS-Seminar PEO-30 - in English language
More informationCOMPACT LABEL APPLIER
COMPACT LABEL APPLIER MODEL CLAS-1LR CLAS-1RL ML-44227 ML-44228 701 S. RIDGE AVENUE TROY, OHIO 45374-0001 937 332-3000 www.hobartcorp.com FORM 35552 (February 2014) TABLE OF CONTENTS GENERAL... 3 INSTALLATION...
More information1. According to the Food Guide Pyramid, how many daily servings do we need of fruits?
NAME HOUR VIDEO WORKSHEET 1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? 2. How many daily servings do we need of vegetables according to the Food Guide Pyramid?
More informationScaleroline Quality demands perfection. www.bizerba.com
www.bizerba.com Scaleroline Quality demands perfection BIZERBA OPEN WORLD Our experience sets standards We are a family-owned company guided by a commitment to tradition, sustainabi lity and responsibility.
More information4 - H S U P P L E M E N T A L M AT E R I A L EM4748 JUDGING BAKED PRODUCTS
4 - H S U P P L E M E N T A L M AT E R I A L EM4748 JUDGING BAKED PRODUCTS COOPERATIVE EXTENSION Judging Baked Products Sandra Garl Brown Quality baked products must look and taste good. Recognizing excellence
More informationSkills Canada Baking Competition. Tuesday March 8, 2016
T.C.D.S.B Skills Canada Baking Competition Tuesday March 8, 2016 St. Patrick C.S.S 49 Felstead Avenue-Room 214 Toronto M4J 1G3 416-393-5546 Technical Chair: Denise McMullan denise.mcmullan@tcdsb.org If
More informationYeast bread outline. Yeast. Functions of other yeast bread ingredients Yeast bread cookery Spoilage of baked goods. Compressed Dry active
Yeast breads Food Guide Pyramid Yeast bread outline Yeast Compressed Dry active Functions of other yeast bread ingredients Yeast bread cookery Spoilage of baked goods Microbial Staling Prevention and unstaling
More informationUp-to-Date with Electrical Equipment
Figure 1. Parts of production lines 2 & 3. Viktor Stieger, ABB Switzerland Ltd, provides details on Qassim Cement Company s electrical upgrades. Up-to-Date with Electrical Equipment Introduction Qassim
More informationCookie Capers. Middle School Three or Four-Day Lesson
Cookie Capers By Marla Prusa, Howell s Public Schools, Howells, NE 2011 National Home Baking Association Educator Award winner, with Sharon Davis, FCS Education www.homebaking.org Middle School Three or
More informationEfficiency on a large scale CFB Steam Boilers
Efficiency on a large scale CFB Steam Boilers Circulating Fluidized Bed Steam Boiler The Circulating Fluidized Bed Steam Boiler is an offering from Bosch Thermotechnology a member of the worldwide Bosch
More informationHOW TO HOLD A TRULY SCRUMPTIOUS BAKE SALE IN YOUR SCHOOL
HOW TO HOLD A TRULY SCRUMPTIOUS BAKE SALE IN YOUR SCHOOL Six simple steps to make organising your bake sale a piece of cake. 1 Get colleagues and pupils in on the baking action. They could bake a few treats
More informationPerfection in packaging
BRUNNER GMBH u. Co. KG Verpackungsmaschinen Perfection in packaging Made in Germany by BVM BVM-Assembly Customers are the centre of all our business activities. Customers' requirements and demands guide
More informationBringing good things ahead
Bringing good things ahead Whatever your logistic needs, we can offer a conveyor solution. Our flexible systems primary and secondary packaging for single and multi packages, can transport your goods from
More informationCONVEYING TECHNOLOGY LOADING TECHNOLOGY PALLETIZING TECHNOLOGY PACKAGING TECHNOLOGY SORTATION AND DISTRIBUTION SYSTEMS
CONVEYING TECHNOLOGY LOADING TECHNOLOGY PALLETIZING TECHNOLOGY PACKAGING TECHNOLOGY SORTATION AND DISTRIBUTION SYSTEMS High capacity chain bucket elevators BEUMER CONVEYING TECHNOLOGY Bucket elevators
More informationTECHNOLOGIES FOR SLEEVE APPLICATIONS. English catalogue
TECHNOLOGIES FOR SLEEVE APPLICATIONS English catalogue COMPANY Clever s.r.l. designs and manufactures sleeve applicator machines, with the style and philosophy of a dynamic company that looks to the future
More informationThermostatic valve Type AVTA
MAKING MODERN LIVING POSSIBLE Data sheet Thermostatic valve Type AVTA Thermostatic valves are used for proportional regulation of flow quantity, depending on the setting and the sensor temperature. The
More informationBatching and Mixing Plants
Batching and Mixing Plants Technique Strength Results Ready-mix plant with sheeted, square steel in-line bins. Precast and pipe factory with concrete in-line bins and bucket elevator. Individual solutions
More informationFLOTTWEG SEPARATION TECHNOLOGY FOR THE PRODUCTION OF BIODIESEL
FLOTTWEG SEPARATION TECHNOLOGY FOR THE PRODUCTION OF BIODIESEL ALTERNATIVE FUELS HAVE GOOD PROSPECTS Profit from them, too! Biodiesel is a fuel produced from natural fats and oils. Its raw materials are
More informationSoldering of EconoPACK TM, EconoPIM TM, EconoBRIDGE TM, EconoPACK +, EconoDUAL, EasyPACK and EasyPIM TM - Modules
Seite 1 Soldering of EconoPACK TM, EconoPIM TM, EconoBRIDGE TM, EconoPACK +, EconoDUAL, EasyPACK and EasyPIM TM - Modules Soldering with alloys containing lead (SnPb) is the standard connection technology
More informationSilo Plants for Grain, Seed and Foodstuff
Silo Plants for Grain, Seed and Foodstuff Y 50 Years of Experience = Your Guarantee Consultancy based on experience At Cimbria, we have built up a profound and market leading specialist know-how within
More informationProduction Management for the Pulp and Paper Industry. Industrial IT Tools for Production Data Management
Production Management for the Pulp and Paper Industry Industrial IT Tools for Production Data Management Towards Optimum Mill Performance with Managing the production process Industrial IT Production Management
More informationPellet Process - Uses and Exposures
Pellet Process - Uses and Exposures 1 PROCESS - MANUFACTURING & USES 1 1.1 Manufacturing of pellets 2 Pellets are formed from the raw materials fine ores and additives of < 0.05 mm - into 9-16 mm spheres
More informationVIDEO WORKSHEET. Review: #300024. Name: Hour: After watching Amazing Eggs, answer the following questions.
Name: Hour: VIDEO WORKSHEET Review: After watching Amazing Eggs, answer the following questions. 1. What steps do eggs take to get from the farm to the grocery store? 2. Does the color of an egg s shell
More informationAluminium. Thermal Process Engineering
Aluminium Thermal Process Engineering TENOVA is a world-wide supplier of advanced technologies, products and services for the metal and mining industries. A L U M I N I U M Aluminium Light and Easy to
More informationSimply smart, highly sustainable: The MAS Extruder for PET Recycling. Brilliant colour at highest quality
Simply smart, highly sustainable: The MAS Extruder for PET Recycling. Brilliant colour at highest quality MAS systems have the answer to every PET extrusion challenge. Versatile : processing spectrum The
More informationFree Examples of plant layout drawing
Free layout examples; a wide variety of industrial layouts, within different facility types. Principles of plant layout and design will apply widely. Free Examples of plant layout drawing Principles of
More informationOIL-FREE ROTARY SCROLL COMPRESSOR. ECOLIFE 1,5 15 kw
OILFREE ROTARY SCROLL COMPRESSOR ECOLIFE 1, 1 kw EN Why The continuous innovation of the compressed air tools and machineries, the evolution of specific productive processes and uses, require exclusively
More informationPress Information, Seafood Processing Europe 2008 Inauen Maschinen AG (VC999 Packaging Systems)
Press Information, Seafood Processing Europe 2008 Inauen Maschinen AG (VC999 Packaging Systems) Responsible for inquiries after the show: Ms Christa Iseli Head of Marketing Services Inauen Maschinen AG
More informationFat-burning recipes, low-calories desserts and healthy snacks. Frittata Number of servings: 8
Fat-burning recipes, low-calories desserts and healthy snacks Frittata 1 c Egg substitute 1 Omega-3 egg 2 Tbs Fat free half and half 1/4 tsp Ground black pepper 2 tsp Extra virgin olive oil 1 Tbs Trans
More informationA guide to volume measurement solutions for the. Mining Industry. Changing the market from level to volume
A guide to volume measurement solutions for the Mining Industry 1 Changing the market from level to volume Potash Production 2 Changing the market from level to volume Potash Production Potash Production
More informationSheet Metal Stamping Dies & Processes
Training Objectives After watching the program and reviewing this printed material, the viewer will gain knowledge and understanding of the stamping process and the die systems used to form sheet metal.
More informationPOLIMAT C series palletizers
1 POLIMAT C series palletizers 2 3 Concept and main features FLSmidth Ventomatic SpA has more than 40 years of experience in the development of palletizers. Starting from the first suction pad palletizers
More informationMuffins, Muffins! Recipe Book
Muffins, Muffins, Muffins! Recipe Book Muffins, Muffins, Muffins! Recipe Book TABLE OF CONTENTS BANANA CRUMB 7 LEMON POPPY SEED 8 CHOCOLATE CHOCOLATE-CHIP 9 CHOCOLATE CHEESECAKE 0 PUMPKIN COFFEE CAKE
More information2016 Central Regional Skills Canada Competition Baking Hunting Hills High School, Red Deer April 15, 2016
2016 Central Regional Skills Canada Competition Baking Hunting Hills High School, Red Deer April 15, 2016 EVENT: Baking DURATION OF CONTEST: 4 HOURS LEVEL: Secondary LOCATION: Hunting Hills High School
More informationIron Ore Processing for the Blast Furnace (Courtesy of the National Steel Pellet Company)
Iron Ore Processing for the Blast Furnace (Courtesy of the National Steel Pellet Company) The following describes operations at the National Steel Pellet Company, an iron ore mining and processing facility
More informationall digital all options The right milling option High precision and productivity
all digital all options The innovative FULL CONTOUR milling system ZIRCONIA The right milling option High precision and productivity Customized digital solutions for every laboratory Preparation Scanners
More informationTRITTICO ORIGINAL BY BRAVO A WHOLE WORKSHOP IN A SINGLE MACHINE
TRITTICO ORIGINAL BY BRAVO A WHOLE WORKSHOP IN A SINGLE MACHINE TRITTICO STARTRONIC PREMIUM TRITTICO STARTRONIC PLUS In 1974, I invented and patented your satisfaction: the Trittico system for making gelato
More informationtransformer division Convincing with outstanding solutions: Leading technology for transformer production.
transformer division Convincing with outstanding solutions: Leading technology for transformer production. With a passion for technology we at Georg have been developing inspirational solutions for generations
More informationPIONEERING MANUFACTURING AND PACKAGING SOLUTIONS FOR MEDICAL, HYGIENE, CATERING INDUSTRY AND MORE...
PIONEERING MANUFACTURING AND PACKAGING SOLUTIONS FOR MEDICAL, HYGIENE, CATERING INDUSTRY AND MORE... OUR PHILOSOPHY GFM provides the Solution Dipl.-Ökonom Martin Gawarecki Management Dipl.-Ing. Herbert
More informationFish Meal and Fish Oil
E n g i n e e r i n g a n d P r o c e s s T e c h n o l o g y f o r Fish Meal and Fish Oil 3 Haarslev Industries history within the fish meal and oil industry goes back many decades in time. Thus we have
More informationPECS The Control System for Extrusion Blow Molding
PECS The Control System for Extrusion Blow Molding The PECS control system for extrusion blow-moulding machines is based on advanced but proven technology and is easy to use. It enables flexible machine
More informationFrom Our Kitchen to Yours. Fresh baked Little Caesars. in just minutes.
From Our Kitchen to Yours Fresh baked Little Caesars in just minutes. Specialty Kits $24 Signature Specialty Kits Kits Only $24 DP New! Deep! Deep! TM Dish Pizza Kit Our famous deep dish pizza bakes to
More informationWashing. Sterilising. Filling. Closing. Inspecting. Labelling
Washing. Sterilising. Filling. Closing. Inspecting. Labelling Washing Page 4/5 Sterilising Page 6/7 Filling Page 8/9, 10/11 Closing Page 8/9, 10/11 Inspecting Page 12/13 Labelling Page 14/15 Syringe processing
More informationBakery Formulas. For the. SkillsUSA CA Commercial Baking Contest. Secondary Division. For Distribution 2016
Bakery Formulas For the SkillsUSA CA Commercial Baking Contest Secondary Division For Distribution 2016 The Test Contestants will prepare a total of four products selected by the Commercial Baking Technical
More informationSECTION 23 81 03 - PACKAGED ROOFTOP AIR CONDITIONING UNITS NON-CUSTOM
SECTION 23 81 03 - PACKAGED ROOFTOP AIR CONDITIONING UNITS NON-CUSTOM PART 1 - GENERAL 1.1 SUMMARY A. Section Includes: 1. Packaged rooftop air conditioning unit (5 tons and smaller). 2. Roof curb. 1.2
More informationfilm stretching production lines and components Specialty Machinery Quality creates value MF 1
film stretching production lines and components Quality creates value Specialty Machinery MF 1 Film stretching Lines and Equipment Film Stretching lines ahead of standard with custom-made systems Sheets
More informationMB-Accumulator Operator's Manual
Mathias Bäuerle GmbH Gewerbehallestraße 7-11 D-78112 St.Georgen Telefon (07724) 882-0 Telefax (07724) 882-111 Internet: http://www.mbfold.de E-mail: center@mbfold.de MB-Accumulator Operator's Manual CONTENTS
More informationLinear Recirculating Roller Bearing and Guideway Assemblies. Series RUE-E / RUE-E-KT-L
Linear Recirculating Roller Bearing and Guideway Assemblies Series RUE-E / RUE-E-KT-L C o n c e p t Linear Recirculating Roller Bearing and Guideway Assemblies RUE-E / RUE-E-KT-L: Optimum Running Characteristics
More informationPasta Technology. Introduction to Pasta Technology. Bühler AG Ali Kocak Process Engineer
Pasta Technology Introduction to Pasta Technology Bühler AG Ali Kocak Process Engineer Definition of the term pasta Pasta is a product of any kind of shape which is made from ground grain products with
More informationAutomated Infrared Thermography Complete Solutions from a Single Source
Automated Infrared Thermography Complete Solutions from a Single Source Temperature monitoring of processes Automatic surveying of thermal marks Early fire detection and site security Just ask the specialists...
More informationVariety of Control Options Control is possible via wall switches, remote control systems or integration into building management systems.
Breezway Altair Powerlouvre Window 35 Breezway Altair Powerlouvre Window The Powerlourve Window motor is neatly concealed within the Easyscreen TM Frame or the Component Powerlouvre Head Section. Automated
More informationWhy and How we Use Capacity Control
Why and How we Use Capacity Control On refrigeration and air conditioning applications where the load may vary over a wide range, due to lighting, occupancy, product loading, ambient weather variations,
More informationFHT Flour Heat Treatment.
FHT Flour Heat Treatment. Flour Heat Treatment. Modification of grain product properties. Definition of FHT Flour Heat Treatment is a process designed to modify the properties of flour, germ, and bran.
More informationFEED MANUFACTURING TECHNOLOGY - ISSUES AND CHALLENGES
FEED MANUFACTURING TECHNOLOGY - ISSUES AND CHALLENGES DENNIS FORTE SUMMARY The handling of Feed Pellets during storage at the Mill, transport and transfer to bins on the farm has a direct impact upon the
More informationMy mom and I make this recipe religiously for everyone in our family every single holiday.
BORGATA S EXECUTIVE CHEFS SHARE THEIR FAVORITE HOLIDAY RECIPES Borgata s roster of Executive Chefs dish on their favorite recipes to make at home with friends and family during the holiday season, including
More informationConcremote calibration box
999808502-02/2014 en-gb The Formwork Experts. Concremote calibration box User Information Instructions for assembly and use (Method statement) Introduction User Information Concremote calibration box Introduction
More information