This highly efficient line is designed entirely to suit your product and requirements. The line capacity can range from 2,000 to 12,000 loaves per hour and may actually be even higher at the moment. After all, development never stops.
The process
01
Pre-dough
It all starts with the right raw materials. Our silos and dosage systems give you control over the ingredients and the mixing process. We offer a solution for all pre-doughs. This has advantages, because as soon as the producer uses pre-dough, fewer additives are needed. The basic raw materials are available and they are known to be good. Another advantage of pre-dough is that pre-mix is no longer needed. The mix of ingredients for the bread can be determined independently. The pre-dough forms the basis, the rest is up to you.
02
Dough Make-Up
The dough make-up can be done with a classic dough make-up with dough divider, rounder, proofer, moulder or with a sheeting line. The right technology is available for you, depending on the products and the required capacity. Our lines can handle many different types of dough, with large amounts of liquid ingredients or with additives like fruit and seeds. Whichever dough make-up is selected, high accuracy, great flexibility in products and process and ease of maintenance and cleaning are always guaranteed.
03
Proofing
We have several machines available for final proofing. Do you want to do final proofing on a flat surface or in baskets? In the first case, the 'peelboard line' or 'belt proofer' are good concept choices. If you prefer baskets, the shape of the bread will determine the choice of concept. We have various baskets available. The swing tray proofer is suitable for one or two baskets. Do you prefer to proof in up to 4 different baskets? Then the 'multi-click line' is the logical choice.
04
Decorating
A baker scores the dough products with a knife before they go into the oven. This is done not only to ensure that the product can be opened in a controlled manner during baking, but also to put his/her own signature on the product. A good or bad cut can make or break the bread. These operations have now been automated because of the ever-increasing demand for a huge variety of freestanding bread in all sizes, shapes and flavours with their own 'signature'. Our cutting robots always make the perfect cut in the dough.
05
Baking
Baking or pre-baking, on an oven belt or on a stone. There is plenty of choice available when it comes to Kaak ovens. Kaak has all the various baking technologies available in-house and can help you make the right choice for your products. This line concept can be complemented, for example, by a cyclothermic oven or a thermal oil oven.
06
Cooling
After baking, the products can be cooled or frozen in the multi-spiral system.
Peelboard Line
Products with a high water content are placed on peelboards. This is also the perfect solution when baking many different products or breads of different sizes. Once the dough has been deposited on the peelboards, the dough pieces are moved through the Kaak Multi-Step final proofer compartment and the decoration zone to the oven infeed. There, the machine ‘peels’ the products from the peelboards and places them on the oven belt. Various solutions are available for baking. The line cleans the peelboard again and transports it to the start where new dough pieces are prepared for production.
Directly on belt
If you bake only a few types of bread and the water content of the dough is relatively low, you can also place the dough directly on the belt. Contamination is not possible due to the hygienic design and easy accessibility of our equipment. We have various options available for proofing, baking and cooling when baking on the belt. Everything can be set up according to your wishes.
Interested in our freestanding baking lines?
Or do you need some advice? We understand that the quality of the freestanding bread is important to you. Come and test your own dough on our machines in the Kaak Technology Center.
