Large bakeries

Industrial bakeries are large-scale industrial operations that produce baked goods for the mass market. Current challenges include a shortage of skilled workers, rising raw material prices, and adapting to changing consumer needs. Trends such as the development of health-conscious and plant-based products and the integration of Industry 4.0 technologies for process optimization are shaping the industry. These developments increase efficiency and enable the company to meet growing market demands.

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LARGE BAKERIES

In the production of sweet baked goods, the Brix value of the sweetener such as invert sugar or isoglucose is checked upon delivery using a refractometer. This check guarantees that the end product such as biscuits, sweet pasta or cakes offers a good sensory experience with excellent taste and is not oversweetened.

Digital refractometers

ORM 1RS

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LARGE BAKERIES

The correct portioning and weighing of the dough pieces is essential in order to achieve an even browning of all breads during baking. It prevents defective specimens due to too short or too long a baking time

Bench scales

WTB 6K-3NM

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LARGE BAKERIES

Confectioners should weigh the ingredients down to the gram in order to follow internal recipes exactly. Because a product that always has the same consistency and taste creates customer loyalty

Bench scales

FCF 30K-3

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LARGE BAKERIES

Hamburger buns – you need perfect buns! for the perfect burger. A precision scale is suitable for determining the exact weight.

Precision balances

PCB 10000-1

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LARGE BAKERIES

Table scales for weighing small amounts of ingredients, e.g.. B.. Salt, sugar, yeast etc.. This serves to avoid mixing errors

Bench scales

FCB 8K0.1

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LARGE BAKERIES

Weighing flour directly into the mixing container: drive-through scales enable goods to be weighed accurately during a production process without having to be reloaded. In this way, the weighing process can be perfectly integrated into the workflow and there is no significant loss of time

Floor scales

NIB 600K-2

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LARGE BAKERIES

As in conventional baking, the components (flour from buckwheat, millet, rice or corn, leavening agents and spices) must be weighed precisely in gluten-free baking. Accuracy in the weighing process, i.e. meticulous adherence to the recipe, is important for perfect and delicious baked goods.

Bench scales

FCF 30K-3

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LARGE BAKERIES

When baking rolls, so-called dough pieces (portions) are divided from the raw dough. The weight is checked on a scale, since all dough pieces should have the same weight for an optimal baking process. This is the only way that all finished rolls are baked equally and have the same golden crust

Bench scales

FOB 1K-4LM

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LARGE BAKERIES

Whether cinnamon, cardamom or nutmeg - spices have a decisive influence on the aroma of baked goods and should therefore be weighed very finely and precisely in order to achieve a tasty and uniform result

Precision balances

440-45N

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LARGE BAKERIES

Very small quantities of sourdough are required for small quantities of baked goods, for example when developing new types of bread. A careful baker portions this little bit of sourdough very precisely. To do this, he uses a precision scale that weighs these small amounts very precisely. Care is crucial in dough production and important for a good result

Precision balances

440-49N

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LARGE BAKERIES

There are many recipes for bread. However, there are only a few ingredients for good and, above all, well-tolerated bread: flour, water, leavening agent (sourdough, yeast), salt and plenty of time (long dough processing). All ingredients are carefully weighed for the recipe. This is important so that the end product always has the same quality. That creates customer satisfaction

Platform scales

IXC 100K-3L

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