en

It is also true for extended shelf-life baked goods: to reach a constant quality, optimized costs and the highest level of automation, variations in the raw materials must be impossible.

  1. Dry raw materials - Major ingredients
  2. Sugar grinding
  3. Dry raw materials - Minor ingredients
  4. Dry raw materials - Micro ingredients
  5. Central scaling
  6. Flavors
  7. Receiving area
  8. Kneader
  9. Liquid ingredients
  10. Cleaning

 

Ensured quality begins already with storage, through complete monitoring of the product parameters. With the integrated raw material processing and gentle product handling, Reimelt FoodTechnologie GmbH ensures a qualitative as well as quantitative uniformity in the baked goods production.

Combined manual, bag and BigBag dumping station
Micro ingredient storage

with recipe-controlled scaling and automated conveying to the processing line


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