Continuity provides quality: Codos®System for optimal baked goods

The innovative Codos®System from Reimelt GmbH, Rödermark/Germany, promises improved the baked goods quality with a 30 % lower energy consumption and higher yield. The special feature of the Codos® is the continuous mixing and kneading operation that provides doughs with a high and constant quality.
Its main field of application are single lines producing baked goods around the clock while allowing for easy on-line modifications to the recipe. Two main reasons influence the improvements which will be achieved by the use of the Codos®System:

By separating the dough preparation steps into “mixing” and “kneading“ these two processes can be optimized individually.
The continuous, largely automated operating mode results in an extremely uniform dough quality in every respect and excludes any variations between different dough batches and interruption to the downstream process.

The key components of this compactly designed system are the Codos®Mixer and the Codos®Kneader. A dry ingredient mixer is installed upstream of the mixer which serves to produce a premix. A gravimetric ingredient metering system monitors the continuous feed of all recipe components including the liquids. In the mixer, the two interlocking helical tools ensure a careful, homogeneous mix of all ingredients of the dough and optimum wetting. This in turn starts the biochemical process immediately. At the discharge end, the Codos®Mixer feeds the homogenized raw materials to a transfer belt that conveys the mixture to the Codos®Kneader.

The Codos®Kneader enables a targeted kneading with energy input controlled by the speed of the tools. Thereby the kneading tools ensure a smooth handling of the product without cutting. The double jacketed construction of the mixer casing, enables the preset temperature to be kept within defined tolerances so that the temperature of the product to be mixed is not influenced by directly acting tempering media. Further advantages are provided by the open vessel mode of the system: first, it supports the optimum sequence of the biochemical processes for the development of the dough and second, all components can be added to the process at any position. For example, when flakes or fruits are entered at the end position of the kneader they are integrated into the dough with minimal degradation.

Finally, due to the low number of moving parts the Codos®System requires low maintenance and is wear resistant. Also cleaning – as a matter of routine or in case of a recipe change – can be carried out quickly and easily. Of course, an electric control system monitors all processes and takes over the complete system documentation. The Reimelt experts will design a tailor-made system, based on the predefined customer requirements, which can be assessed in test conditions for hard to handle products.


Photo: Reimelt, Rödermark/Germany
The continuous operating Codos®System produces doughs of high quality. The reasons: Mixing and kneading can be optimized individually, and a resting time on the transfer belt from Codos®Mixer to Codos®Kneader improves the dough development