New Way to Improve Bread Making Process

Breadmaker Pré Pain, Technology Unlimited and URESH AG have developed a dough processing workflow claiming to improve the quality of bread.

Pré Pain worked with plant engineering firm Technology Unlimited, a supplier to industrial bakeries in the Netherlands, among other partners. Together with URESH AG, Technology Unlimited has now developed a process that enables Pré Pain to optimize the production of the pre-ferment. The pre-ferment is the basis for bread helping achieve characteristics such as fine crust, lightness and airy and longer shelf life.

Fully-automated production process

A special pump mixes flour, water, salt and yeast to produce the pre-ferment. The pre-ferment is then pumped to a pre-conditioned tank, where it can rise for at least eight hours. The process preserves the structure and prevents clumping. The dough is then transported in portions to the dough conditioning container.

The hygienic URESH pigging system is responsible for this workflow, and guarantees dough-friendly transport through the pipes. A pig is a flexible silicone structure used to clean pipes. At the same time, the procedure keeps the pipes clean. The process also allows the pipeline network to be emptied completely. The next batch can then be processed without losses and delays.
The pre-ferment production process is fully automated.

Urs Hofer, CEO of URESH AG, explains: “This application calls for a hygienic pig that must eject the pre-ferment with zero pulsation – the special shape of the URESH pig guarantees that.”

Another use is the clear separation of two consecutive batches of a product, as is the case in the pre-ferment production process. Pigging is characterized by low product losses and time saving in the cleaning process, according to the producer.