4. Implementation

4.1 Process description for a discontinuous bread-making line

• Step 1 – Storing and dosing ingredients

  Several types of storage are possible, such as bags on pallets, big bags, or even bulk storage in tankers. Flour silos can hold several dozen tons of flour. The ingredients are then conveyed to the kneading stations for incorporation. These transfers are generally pneumatic, thanks to a flow of air. Continuous weighing is carried out using weigh hoppers.

• Step 2 – Batch kneading

  This is a fundamental stage in the dosing of formulation ingredients. Secondly, the kneading process in bread-making plays an essential technological role in the texturing of...