WP Haton DecoSeeder, The future of Bread seeding
The demand for decorated bread is growing fast worldwide. More and more consumers’ link seeded loaves to artisanal production, health food, organic base and a better taste.
After moulding the moulded dough pieces are sprinkled with seeds and rolled in a bed of seeds by means of the extended top moulding belt. A photo eye detects the dough piece and gives the seeding unit an impulse. After a dough bed of seeds is portioned on the belt, seeds are rolled in the dough by a top moulding belt. The non-used seeds are transferred back to the decoration container through a small gap between the decoration- and the discharge belt with the help of a cross conveyor belt and a vacuum system.
The decorated dough pieces are transferred straight and discharged to the panner conveyor or any other means of transportation such as a freezer belt or curved conveyor
The fact is that seeded loaves not only look better but also bring more margins in the bakery when there are seeded loaves and seeded dough. Especially for seeded dough (seeds not on top but all around the dough pieces); WP Haton has developed a new device – the DecoSeeder.
This unit can be used in industrial lines behind sheeting and moulding for seeding the moulded dough pieces all around. The machine can be used in lines with capacities of up to 4200 loaves per hour, it is not seeding the dough, but the dough is rolled in a bed of seed. This assures that only the amount of seeds is used that is necessary for the decoration. The seeder is not working continuously and therefore saving seeds. Access of seeds is discharged by a conveyor sideways and recycled; this guarantees an efficient production, nearly no waste, effective sheeting, and hygienic recycling. By using containers various types of seeds can be used. No mould growth in seed, due to zero water (Moister) required. Not to miss staff reduction cost, due to Fully Automated.
For more information please contact Dynagraph Food Systems in the Middle East.
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