Baked goods
Transferring, laying and dosing systems for handling viscous products used in baked goods.
Market Challenges
- Bring to market new products with new ingredients
- Improve productivity and Life Cycle Costs
- Ensure good quality while meeting increasingly strict hygiene requirements
Why choose PCM
- Expertise and process engineering deliver custom-designed solutions that meet specific requirements
- Ability to handle difficult products, in particular highly viscous fluids
- Optimized production with highly accurate dosing and filling
- Low Life Cycle Costs with reduced losses and production downtime.
- Hygienic design for Cleaning In Place (CIP)
Applications/processes
- Transfer of dough, stuffing, coatings, chocolate, cream, caramel, yeasts, ingredients with H pumps
- Transfer and dosing of dough, gluten, fillings, sauces, chocolate, glazes with Gavo-pumps
- Dosing of batter, pastry preparation, pastry cream with Dosydose
- Continuous laying of high viscous product, injection of jam or chocolate into buns, discontinuous deposit of fruit jams on biscuits with Dosyfill
- Injection of flavored liqueurs into cakes with Dosyjet
- Continuous deposit of dough mix in the desired shape, feeding of fruit jams, dosing heads on biscuit, continuous dosing of pastry cream on cake dough with Viscofeeder
Products
H, Gavo-pumps, Z,DL/DSC, Dosydose, Dosyfill, Dosyjet, Viscofeeder
