Batons lines

Wheat bread of baton type is for the people in European part of Russian federation as typical as beer for Czech, sushi for Japanese or pizza for Italian.

Neutral slightly sweet taste makes this product ideal foodstuff that has always its place on the table. The company J4 s.r.o. continues in long time tradition of Czech producers of the baking equipment that are well-known and time-proven as early as in the era of Soviet Union. We provide our customers with the necessary service in projecting and installation of the complete production lines.

The lines supplied by the company J4 s.r.o. for the production of batons have been installed practically over the whole territory of the Russian federation. Some lines have been working for more than 20 years at full satisfaction of customers.

Complete standard line consists of the following equipment:

  • flour silos,
  • mixing centre with flour, water and ingredients dosing,
  • dough divider,
  • rounder,
  • pre-proofer,
  • transport conveyors,
  • moulder with dough rolling,
  • feeding equipment for hinge proofer,
  • proofer,
  • oven loading equipment,
  • baking band oven,
  • cooler,
  • slicer and packing machine of the finished products.

All the equipment have gone through the considerable modernization in the course of time so that they would fulfil the constantly increasing technology requirements.

   

For the proofer the greatest emphasis is put on creating and maintaining climatic conditions with minimum energy demand. The proofers are fitted up with several mutually connected systems to ensure the temperature and humidity stability of air during different seasons. It is about the steam thermal exchanger for heating up of input air, thermal exchanger for cooling water (necessary in summer season), steam moistening equipment and water moistening equipment. Another set of the technical solution, ensuring the proper proofing of dough pieces, is special fabric on the hinges, prolongation of the back lane separated from the proofer space, radiation of the benches by luminescent lamps, compensation loop and so on.

Lines for baking batons are generally equipped with tunnel cyclotherm oven with the extended steaming zone. This solution provides for the baton exactly the proper thermal process as needy, in comparison with typical setting deck ovens. The deck oven gives the baton a volume after setting, but owing to higher temperature it bakes the crust more that it is then stronger and without gloss (steam does not stick to the baton surface due to high temperature). Systems of rotary ovens are not suitable because it is not possible to use automation of baking at larger outputs, problems with moistening and relatively large percentage of dough loss during baking that is caused by circulation of hot air.

In tunnel oven the products pass through individual zones with the pre-set temperature curve. In first zone the baton gets its volume above all and it is strongly moistened so that its surface would become wetter, in the second zone the temperature is raised and the product is still baked in the steam-air mixture. Only this procedure allows ideal golden thin crust with high gloss.

 
produced Omega design