Baking pilot plant
Pilot scale production of dough and baked goods
- Kneading system with energy and temperature recording
- Different kneading machines
- Adaptable mini kneader with 3d printed and customized kneading geometries
- Over-/under pressure Kneading system incl. temperature control
- Dough divider, long and round moulder
- Tempered pizza press
- Adaptive fermentation chambers
- Deck ovens and fan ovens
- Extensive imaging systems for dough moulder, fermentation chambers and ovens
- Controlled atmosphere storage
- Baking trails (50 g to standard batch sizes)
- Vacuum device
- Automated CIP (cleaning in place) facility for cleaning trials
Analytics
- Recording and evaluation of crumb structure
- Laser-based volume measurements bread and many other baked products
- Inline shape analysis of dough after sheeting
- Extensive analytics in the fields of
- Product characterisation (shape, moisture, colour, etc.)
- Staling and shelf life
- Sensory (DLG and own standards)
Standardized analytical method for studying adhesion behaviour of dough on different materials, such as proofing carriers or conveyor belts materials under controlled temperature and moisture
You can find further comprehensive facilities on milling pilot plant and biophysic and microstructure laboratory.