FRITSCH at südback 2024: PROGRESSA And ROLLFIX Take Center Stage

At the FRITSCH stand in Hall 5, Stand C36, visitors will have the opportunity to experience the compact PROGRESSA bread line live this year. The ROLLFIX prime dough sheeter will also be showcased. PROGRESSA bread, the compact bread line from FRITSCH, allows mid-sized retail bakers to produce a large variety of products in high quality with extreme precision in weight. The line is also quick and easy to retool, clean and expand. Depending on product size, the PROGRESSA bread can process up to 1.8 tons of dough per hour – and that in a processing quality only seen before in the category of industrial lines. The space-saving solution combines a sophisticated hygiene concept with highest product quality in a very compact space.

In the development of the PROGRESSA bread, great importance was given to ensuring that all parts are readily accessible. Important components such as the conveyor belt table of the Soft Dough Sheeter SDS nano and the Soft Dough Roller (SDR) can be removed from the line in a few simple steps and taken to the washing area for thorough cleaning. Another big plus of the PROGRESSA bread is that the amount of oil needed for processing the dough sheet has been reduced to a minimum. Only in the hopper and the star wheel of the SDS nano, the minutest spray with just enough oil keeps the dough flowing uniformly. There is no need to use any oil for rolling out the dough sheet, thanks to the special design of the SDS nano. A clever system of fold-up belts flours the dough sheet from all sides. This prevents oil inclusions in the dough, which in turn guarantees excellent baking results of the finished breads.

The line can be used to process pre-proofed doughs as well as doughs with a high rye or water content in the same quality as on a n industrial line. The SDS nano and the Soft Dough Roller produce a very uniform dough sheet, which is processed very gently in order to preserve the structure of the dough. This is the basis for high quality end products. The weighing system of the PROGRESSA bread is equipped with two weighing units. The dough sheet is first weighed immediately before cross-cutting. As soon as the desired weight is reached, the guillotine is released and the dough sheet is cut into individual pieces for further processing. The second weighing is done immediately after this step. If the weight of the dough pieces deviates from the target weight, the cutting process is corrected accordingly. From here, the options for further processing the precisely cut dough pieces are wide open. At Südback, FRITSCH will be demonstrating the production of different baguette variations with the revised baguette moulder, which has become even easier to handle and clean. The dough pieces can also be processed manually on the PROGRESSA bread using the manual work table. This can be experienced during the demonstration of a sourdough bread and a nutty root bread.

ROLLFIX is also a must at Südback. Thanks to its powerful drive system, the ROLLFIX prime can handle dough portions of up to around 20 kilograms. The double spindle on the advance roller provides added strength and, together with the selectable infeed speed, enables higher reduction degrees. As standard, the ROLLFIX prime is also equipped to produce filo dough. The revised control concept is perfectly tailored to the operator and is extremely user-friendly thanks to the modern touch system with short response times. The sheeting programmes can be created quickly and easily and saved with the corresponding product image and name. The consistent stainless steel construction not only ensures a high level of robustness, thus extending its service life, but also excellent hygiene properties. In addition, the flour duster and brush can be removed quickly and easily for even faster and easier cleaning of the machine.