en

The bakery market today requires more than ever an optimized production. Reproducible quality is the key to lasting success. Because the consumer does notice the smallest irregularities in the recipe.

  1. Dry ingredients - Major ingredients
  2. Dry ingredients - Minor ingredients
  3. Sourdough
  4. Cold-soaked grains
  5. Hot-soaked grains
  6. Yeast system
  7. Liquid ingredients
  8. Receiving area
  9. Remaining bread recycling system
  10. Cleaning
  11. Kneader

 

In addition to systems for sourdough and liquid sponge, Zeppelin Reimelt GmbH offers system solutions for the complete range of raw material handling: from ingredient temperature control to drying, hydration and homogenizing, from sifting, mixing and grinding to recrystallisation.

Outdoor bulk silos for the storage of major ingredients
Weighing station over a mixer bowl


Bulletins
> ReciPure - a raw material management system made by Zeppelin Reimelt... [more]

Trade Shows 2012
... [more]

Case Histories
State-of-the-Art System Technology for the
World’s First Continuous Bun Production Plant... [more]

Area of Expertise
The dust-free technology to combat baker's asthma: MoisTec is a preventative investment... [more]