AMF Bakery announced the launch of its new AMF Tromp artisan sheeted bread line which will be on display at the upcoming IBA trade fair in Munich, Germany, which is running from 22-26 October 2023. The new line features major upgrades to simplify maintenance, optimise process control and reduce energy and water consumption while delivering artisan-style results, the company has said.
Building on AMF Tromp’s more than three decades of expertise, the new integrated system enables high-speed production and improved process control from mixing all the way to de-panning. The line boasts a capacity of up to 4000kg of dough per hour and handles a range of specialty and high-moisture doughs with ease.
This is partly due to AMF Tromp’s patented flour applicator, which adds flour to the sides of the dough sheet to improve flow and therefore eliminates the need for oil on the production line even when working with sticky dough, reducing mess.
The upgraded line helps bakeries to meet consumer demand for artisan-style bread products while minimising waste and labour. The modular design, with no need for additional tooling, means operators can achieve fast changeover and therefore allows for multiple changes per day. Additionally, the system’s ‘toolless sanitation’ design makes changeovers faster, allowing for easy cleaning and access to all parts of the line for maintenance.
The new line has been developed following extensive research and responding to bakers’ requirements. It offers modular flexibility, compatibility with other AMF Bakery Systems’ products and a range of precision tooling. This includes an inline rounder capable of producing boules of up to 1kg and a top and bottom brush system to remove excess flour. Make-up and decoration features are available, including top and bottom seeding, automated inline water splitting and precision moulding for products of different shapes and sizes.
More sustainable production was another key design consideration, with features that help reduce waste, and water and energy consumption. One example is the dough centring unit, which ensures minimal dough trimming, resulting in less waste. Other design improvements and the utilisation of artificial intelligence (AI) to enhance product accuracy further reduce dough waste on the line. The system’s ‘open’ design also means less water and energy are required for cleaning.
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Caitlin Gittins
Editor, International Bakery
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