Whatever crumb quality you want to produce, the Rademaker industrial Bread Line offers the solution. Do you want to produce bread and rolls with high water absorption, coarse, medium, fine pore structure, or perhaps thin-layered dough? From Artisan, Mediterranean bread types, to the fine structured toast breads, to thin flatbread types, with our Bread line you will be flexible and best equipped for producing a wide variety of traditional as well as trendy products.

A FEW EXAMPLES OF POSSIBLE BREAD STRUCTURES

Because of the DSS, the stress-free processing of the industrial Bread line and the innovative Rademaker Rounder, a wide variety of both artisan and soft round breads can be produced. Long pre-proofing times and extremely gentle dough processing create tasteful products with artisan character. The Rounder transforms square dough pieces into rounded buns, varying from 100 to 800 gram a piece, capacities ranging from 1100 to 1800 kg/hr. For higher capacities that go up to 3000 kg/hour, we have developed our Triple Rounder. From pre-fermented to green dough, for small to large rounded buns, the Rademaker Bread Rounder can handle it.

With dough sheeting technology, a wide variety of recipes and dough types can be processed. An absolute highlight is the automation of the 4-piece or multi-piece method for the production of toast- and tin breads. With this method, cut and rolled dough pieces are precisely loaded into baking tins to create the very fine and white structure that is desired with these bread types. The final products of this process include tin bread and toast bread (open top, closed top, 4 pieces and multipieces), both for typical Asian and typical English sandwich bread.

After sheeting, the dough is cut in rows by rotating knives or a guillotine. The result is a wide variety of breads that include ciabatta, triangles, square buns, hexagonal, cut baguettes, cut petit pain, bara rustika, flatbreads, pita and pizza. A broad range of cutting shapes lead to a wide variety of product shapes.

Rademaker cutters are flexible and can both cut and/or seal. Seal time yields a better shape and position tolerance of the product and the baking 'lift' of the product shape is enhanced. Sticky structure of soft dough is better encapsulated and pollution of the line due to sticky cut edges is prevented. The sealing method is especially suitable for cut baguettes, ciabattas and paves.

With dough sheeting technology, a wide variety of recipes and dough types can be processed. Specially for rolled bread types, we have designed our Moulding table. This table transfers dough slaps or pre-rolled slaps into consistent, smooth rolled dough products at the required diameter and length. Integrating the modular moulding concept into the industrial Bread line, gives you the possibility to extend your product range with various rolled bread products. Product that can be produced with the Moulding technology are rolled baguettes, rolled petit pain, toast bread (open & closed top, 4 pieces), buns, sandwich bread, pointes baguettes, gluten free, Schnittbrötchen, hot dog buns, bara rustica, milchbrotchen/brioche and free standing bread & rolls.