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.
- Dry raw materials - Major ingredients
- Sugar grinding
- Dry raw materials - Minor ingredients
- Dry raw materials - Micro ingredients
- Central scaling
- Flavors
- Receiving area
- Kneader
- Liquid ingredients
- 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
with recipe-controlled scaling and automated conveying to the processing line
