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Dough depositing Equipment

Depositing equipment is a very common production line process in the food industry. Whether you want to make muffins or jellies or garnish and decorate cakes, all of this is impossible without the depositing step. Depositing is a form of extrusion used primarily to produce pieces of dough that will be further processed to create several food products. The dough is passed through a depositing machine and poured in equal parts from holes in a die plate with nozzles or a conveyor belt. But that’s not all. Depositors are also used to fill, layer, or cover your food items with other ingredients before proceeding to the next step of the production process which is usually packaging.

Depositing

Dough

Storage and dosing of powdered minor ingredients such as flavourings, colours and similar items is a critical part of many confectionery and baking lines. As well as high-accuracy dosing, the hermetic storage of such ingredients is vital to preserve product quality and reduce wastage. A dedicated system designed to handle challenging micro-ingredients reduces wastage and increases the production efficiency.


<h2>Hermetic storage and accurate metering of powdered micro-ingredients</h2>
The Trimix System from Cepi is a completely modular and expandable system for the storage and accurate dosing of powdered micro-ingredients.

Suitable for all ingredients, the Trimix system is particularly suited to challenging ingredients such as milk powder, cocoa powder and salt. Trimix has been engineered so that no product is trapped in the storage units or dosing station, eliminating waste.

For powders, dust and leakage are avoided thanks to the Trimix suction system, which operates directly from the sacks. As well as fully automated suction dosing, Trimix has the option of manual operation via a floor or table scale system where powder control is not required.

Modular design means that units can be supplied to meet your exact product and space requirements.

Advanced features include built-in homogenizer, bar code scanning and tracking, and ultra-fast discharge option increases the number of batches.

Microdosing system for bakery industry

Industrial dough sheeters turn raw dough into sheets that match recipe thickness. This includes making layered dough for croissants and other pastries. The product doubles over several times in the process, at which point the folding angle must match the specifications of the product.


<h2>A continuous dough sheeter for puff pastries</h2>
The Trivi TRI-3 dough sheeter folds dough the number of times the recipe requires. This produces layered dough sheet for longer-lasting croissants, filled puff pastry, and strudel, as well as other products such as pot pies and sausage rolls. The machine incorporates a fat extruder for adding butter / vegetable margarine layers to the product as desired.

This dough sheeter adapts to meet customer recipes at industrial scale. It converts pre-moulded dough blocks into a state suitable for direct feeding into product moulding machines. Using the extruder does not require adjustments to settings.

Automatic pastry dough sheeter

Find production technology for Dough depositing, and connect directly with leading machine manufacturers worldwide

Dough depositing

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Dough depositing Equipment

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Microdosing system for bakery industry

Automatic pastry dough sheeter

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