Bread, fresh pastry goods & cake production in the food & beverage industry

Scientific and technical innovations have made it possible for large bread factories to control the complex physical, chemical, and biological changes inherent in bread making. High-speed machinery can now accomplish the kneading and ripening processes in a matter of seconds. From the various storage silos, the correct quantity of the selected grade of flour is transferred to a mixing vessel, where other ingredients are also added, with yeast, and water at the right temperature: the whole mixture is kneaded mechanically, to produce dough. The dough is then passed via a forming machine, to take the right quantity and place it in a baking tray, which is passed through an oven, to bake the bread. After being ejected from the trays, and some cooling on the conveyor, toppings are added, such as tomato sauce, cheese or crème fraiche. The final section involves rapid cooling or freezing, and packing.

KROHNE offers precisely tailored measuring devices for these tasks. Fast, extremely accurate and robust temperature sensors provide exact results for simple and demanding hygienic applications. OPTIMASS Coriolis mass flowmeters can measure flow e.g. of dough reliably. EGM™ technology by KROHNE (Entrained Gas Management) was developed for OPTIMASS mass flowmeters to overcome problems caused by air or gas entrainments in a liquid. Powerful control algorithms allow the flowmeter to maintain operation over a wide range of gas fractions and complex flow conditions. FMCW radar level measuring devices with a large selection of hygienic process connections enable reliable, continuous, non-contact level measurement. Capacitive level switches with a short immersion depth in the process, are unaffected by foam, condensate or deposits. All devices are EHEDG and 3-A certified and meet the requirements of FDA and EC1935 / 2004.