Bakery: Bread & Bun Production

Explore Bakery processes and our recommended products

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Overview

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This infographic is used as a general indicative example only.

Actual factory and process configurations could vary, but our industry experts know them all.

Dough Handling

This is where it all starts! After the dough mixer, wet dough applications begin to determine size and shape to bakery products. We offer our extensive experience for your needs in dough handling with dedicated solutions in molding, dividing and lamination.

Main challenges

Release can be difficult, as dough tends to adhere to the belt
Wet dough presents hygiene control problems
Belts can slip and/or mistrack, particularly when product residue remains on belt surface

Solutions

Better release performance with non-stick material and non-stick surfaces
Easy-to-clean and maintain belt surfaces
Homogeneous elastic belt material and positive drive self-tracking system eliminates slippage and mistracking

Linear Proofer

Perhaps the most delicate stage in the baking process, proofing is necessary for all leavened breads. Any dough stretching or vibration during this stage will damage both the appearance and the quality of the breads.

Main challenges

Product stability can be difficult to maintain
Product exposure to temperature and humidity levels must be controlled with precision
Sticky dough can present cleaning and tracking problems, and can shorten belt lifetime
Demanding operating environment can shorten belt lifetime, too

Solutions

Positive drive belts for precise belt speed and smooth movement, even on multi-floor proofers
Homogeneous belts and belts with sealed edges for easy cleaning
Non-stick belt material for easy release without residue build-up
High lateral belt stability and strong core elements for longer belt lifetime

Spiral Proofer

Due to the efficacy of their high-volume capacity combined with compact dimensions, spiral proofers are the preferred option for large industrial bakeries.

Main challenges

Product stability can be difficult to maintain
Product exposure to temperature and humidity levels must be controlled with precision
Limited space can lead to problems in operational performance

Solutions

Wide range of high-performance belt designs ideal for conveying anything from delicate dough or heavy trays
Open-surface belt design for low product-to-surface contact
A belt with a high collapsing factor
2 options: Friction Drive and Superior Direct Drive System with seamless smooth engagement

Infeeder and Take-off Oven Belt

Bringing the dough to the oven to be baked and taking the bread away once it has been baked is a job for smooth-running belts that can handle the heat. Our range of solutions, developed from our long industry experience, include belts designed for direct contact with your dough as well as those made for conveying very heavy hot trays.

Main challenges

Sticky dough adheres to belt surfaces
Extreme operating conditions, including wear and tear from conveying heavy trays, can lead to short lifetimes for belts and chains
Black metal specks and metal oxidation can contaminate the product
Replacing belts and chains for this application can be time-consuming

Solutions

Non-stick belt materials for consistent release action
Heat-resistant belt materials for long-lasting optimal performance
Heavy-duty wear-resistant plastic and steel chains for conveying trays
Quick and easy on-site splicing for Synthetic Belts, spiral lace fasteners for plastic Food Grade Belts, or truly Endless Woven Belts to avoid splice failure

Depanning

Ammeraal Beltech is familiar with all the challenges related to removing bread of different shapes and weights from baking trays.

Main challenges

During both lift-out and deposit, products can damage
Reliable performance at the high speeds this application requires is difficult to maintain
There is a risk of product pollution from broken suction cups
Factors such as a large amount of crumbs and oil complicate operational efficiency

Solutions

Individually tailored solutions for optimal performance and product protection
A wide range of Food Grade metal-detectable suction cups and retainer rings
Heavy-duty Food Grade belts that are resistant to both oil and abrasion

Spiral Cooling and Freezing

Bread must be allowed to cool and the right amount of moisture must evaporate from the bread before the loaves are ready for slicing and packaging. Good air circulation during this period is critical.

Main challenges

Open belt surfaces can retain crumbs, reducing air flow; inadequate air flow can lead to condensation, mould formation and spoilage
Wire mesh belts can fragment and contribute contaminants to the product
Quality consistency requires controlled and uniform cooling

Solutions

Belt design that permits little or no crumb retention
High open-area belt surface and low product-to-surface contact ratio for optimal air circulation and cooling
Plastic material for longer lifetime with less maintenance
2 options: Friction Drive and Superior Direct Drive System with seamless smooth engagement

Slicing and Packaging

The last stage of production involves slicing, bagging, sealing and conveying the finished product to the end of the production line. This is also where the final inspection, including metal detection and weighing, takes place.

Main challenges

Reliable belt grip is needed to prevent unwanted product movement on the belt
Belt materials, including splices, must not set off metal detection systems
Packaging catch can lead to bag tears, compromising Food Safety
Downtime for belt installation or maintenance can disrupt work flow

Solutions

High-grip Food Grade belt material for secure conveying
ZipLink^® technology for quick and easy metal-free on-site splicing
Metal-detectable Modular Belts to prevent contamination

Recommended Products*

Recommended Products are only a sub-set of our extensive product line-up, the widest in the business. Our experts can help you find the right belt. Fill-in the contact form or go to our Contact page.

In the Bakery Industry, downtime is costly and disruptive. So you're looking for production consistency and, of course, Food Safety!

SBRO572080

Ropanol EM 8/2 0+00 light blue AS FG
SBRY577001

Ropanyl EM 8/2 00+02 light blue M2 AS FG
SBRY577982

Ropanyl EM 6/2 00+A21 light blue AS FG AM
SBNO575233

Nonex EM 8/2 00+A18 white AS FG
SBFA046066

Fabric ESF 6/2 0+0 (PU) white FG
SBFA460710

Fabric ESF 9/3 0+0 (PU) white FG
SBNO573325

Nonex EM 10/2 00+A54 white FG
SBRY046046

Ropanyl EM 8/2 00+02 white AS FG
SBRY577041

Ropanyl EM 8/2 00+02 light blue M2 AS FG AM
SBRY577952

Ropanyl EM 6/2 00+A21 white AS FG
SBRY591120

Ropanyl ESM 6/1 F1+03 white FG NF
SBRY550001

Dectyl EM 6/2 00+03 dark blue M1 AS FG MD
SBRY550002

Dectyl EM 6/2 00+03 dark blue AS FG MD
SBRO577670

Ropanol ESM 5/2 00+00 (PU) light blue AS FG AM NF

FBUU054562

UU N16 SP5Q FG

uni M-QNB NS
uni M-QNB C

SFVB000162

FEMB 2 IT050
SFVB000154

FRLB 2.5 CEBB ITO 50

*Recommended Products are some examples of our solutions in a specific process. Consult your local Ammeraal Beltech expert to determine the most appropriate belt type, color and material combination for your specific requirements and local stock availability.

AMERICAS

EMEA

APAC

Global

AMERICAS

EMEA

APAC

Global

Bakery: Bread & Bun Production

Explore Bakery processes and our recommended products

Overview

Dough Handling

Linear Proofer

Spiral Proofer

Infeeder and Take-off Oven Belt

Depanning

Spiral Cooling and Freezing

Slicing and Packaging

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Recommended Products*

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