Flour

Intake

1

Focused on food safety

You need to be 100% certain of your ingredients. Our flour intake systems can include a coarse screen, a pressure pipe screen and an inline control sieve to remove coarse particles and foreign objects. Silo discharge systems feature the first-in-first-out principle (FIFO) for highest food safety.

Weighing and dosing

2

The precision you need

Precision is essential for recipe control. Our weighing and dosing systems provide precise weighing, individual dosing parameters and hygienic transport for each product. Compact designs offer you high capacity with stringent sanitation standards, customized to meet your needs.

Mixing

3

Creating smooth batter

Mixing is a key process for baked goods. The right mixing solution produces homogenous doughs in the shortest amount of time possible.

More about mixing.

 

Baking

4

Turning batter into cups

Batter is poured into the lower halves of the baking molds. Before closing, the upper molds with the cores move up and down several times to avoid trapped air. After one complete cycle. the products are released. More about baking.

 

Cooling

5

Cooling the cups

Cool the cups at ambient temperature with a cooling conveyor or an archway-type cooler.

More about cooling. 

 

Handover

6

Handing over the cups

After cooling, the cups can be slipped into sleeves and/or stacked to be prepared for packaging.

Edible Cups