Baking & Snack - August 2018 - 44


Over the years, Dulcesol
Group invested in robotics
to automatically pick
and place individually wrapped snacks to
enhance efficiencies and
streamline its packaging
Sosland Publishing Company

mixing, triple jacket bowls for cooling, automatic dough
discharging and spray nozzles for CIP cleaning.
Next, the dough travels up a VMI bowl lift to an AMF
Bakery Systems 8-pocket divider, which operates at approximately 120 strokes to produce about 4,800 doz
dough pieces an hour. The pieces pass through rounder
bars, then receive flour dusting followed by a 1-minute
intermediate proof.
The panned pieces then head into a Stewart Systems
conveyorized proofer with universal track supports, a
dual-tower ductless conditional and a precision, highpressure humidity system. They then pass through a
combination Burford water sprayer, water splitter, flour
duster and Smart Seeder that allow the line to create a
variety of buns.
The buns bake in a Stewart conveyorized oven that
comes with a greater capacity convection system with
larger internal convection tubes in the straight parts of
the oven and the corners. This feature provides a more
uniform bake throughout the four baking zones and
reduces energy consumption by more than 10% by re-


GOSTOL-GOPAN d.o.o. Novaa Gorica
Prvomajska 37
5000 Nova Gorica, Slovenia,, EU
tel.: 00386 5 33 07 100
Tecnopool s.p.a.
Via Bounarroti 81
35010 San Giorgio in Bosco - PD
Italy, EU
tel.: 0039 049 94 53 111

44 Baking & Snack August 2018 /

dough preparation
dough dividing
dough moulding
deep freezing
product handling

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