Equipping Project: Bakery Blueprints (Part I)

Equipment manufacturers design and deliver solutions tailored to client restrictions. European Baker learned how they develop the turnkey bakery production facility from scratch, for each production stage and according to the respective specifications.

Tromp Bakery Equipment and Rademaker have shared their expertise on equipping a bakery facility in this issue. In the July/August issue, Kaak and Sipal will share their blueprint plans.

What does such a design entail, in terms of R&D, planning and execution – from project planning to fitting out a bakery?

Step by Step

Each project is unique; therefore, a specific combination of equipment will be proposed to meet an optimal result, Rademaker explained.

The Dutch manufacturer has a three-step approach to turnkey solutions provided:

Step 1: The System Integration project –“Rademaker closely looks at the customer requirements and together with them we discuss the possibilities and impossibilities of

the ideas and plans. The customer’s requirements lead the project. This first phase ends when the product data and the functional specifications of the sub-processes are defined, discussed and approved with the customer.”

Step 2: Solution development – All the modules and systems needed are incorporated. In this step, the customer brings in their demands and provides knowledge of the product. After that, Rademaker carefully chooses the partners to provide the right system for each particular system-integrated solution. During the co-development process, each partner brings in its own expertise.

Step 3: Project management – Rademaker as the main contractor provides the overall management of the project under the direction of a Senior Project Manager. This way, the customer can keep focusing on their core activity.

With these steps, Rademaker provides their client with a turnkey solution that integrates the Rademaker production line with a broad range of auxiliary products and systems, including mixing, handling equipment, product carriers from dough preparation to other process stages, proofers, ovens and freezers.

Protfolio exampels

“For one of our customers we have developed a complete line for a new product. Although it is a new product, we could integrate standard solutions/components from our program. In such a case, we know what we are doing with reference to the technical solution. You can understand that looking at the new product, which has to be made on the line, the influence of the food technology department is very important,” according to Tromp.

In the bakery processes (ingredient handling, mixing, product forming, proofing, baking, cooling, freezing) all of the different manufacturers optimize their process. Rademaker will combine this knowledge into a complete package that suits the customer’s requirements. “We can offer a croissant line with a working width of 1,000 mm because it will fit the customer’s capacity requirement. The working width of the production line is, in this case, the priority and the other equipment in the production line that suits this working width best is selected. For this reason the proofer needs to be able to process the 1,000 mm working width as well,” Rademaker explained.

You can read more on energy sustainability and long-term solutions on our latest issue of European Baker print magazine!