Handtmann Processing’s precision portioning with flexible dividing, forming and depositing technologies help bakeries produce an extensive variety of dough-based products efficiently and consistently
Handtmann Processing offers a variety of production processes for the handling of doughs and other liquid, viscous, stiff, solid, or chunky product masses. The systems are available in different configurations for artisanal businesses, start-ups, medium-sized enterprises, and large industrial companies. All systems for dividing, depositing, forming, and extruding doughs are interface-compatible and can be integrated into complex line solutions. Apart from its flexible machine solutions, Handtmann offers customers access to a bakery technology centre at its headquarters for product trials, as well as application engineering and technical support worldwide.
The highly precise and powerful vane cell feed system of the VF 800 portioning machine ensures consistently high weight accuracy, even at industrial throughput levels. Combined with the WS 910 advanced weighing system, portion weights can be further optimised, monitored and analysed via integrated trend control. Oil-free dough dividing provides additional cost-saving potential by reducing baking defects such as oil inclusions while lowering operating costs.
Oil-free dividing for a wide range of doughs
With the SE 442-1 advanced single-lane dough dividing solution, dough processing is carried out in a continuous portioning and dividing process using a rotary cutter with a servo-driven blade. The system enables the processing of wheat doughs and wheat-based dough mixtures, even with higher dough yields. It is specifically designed for sensitive and shear-sensitive wheat-based doughs such as toast bread, pizza dough, Pullman bread, sandwich bread, free-form white bread, wheat mixed bread, brioche, baguettes and pretzels.
“Free-formed” small baked goods production in a single process step
The FS 520 forming system enables the production of rustic and gluten-free small baked goods by dividing, forming and depositing soft and pre-proofed dough in a single process step. Under the term free forming, a variety of product shapes can be produced, including round products (e.g. Vinschgauer bread rolls and gluten-free soft buns) and elongated products (e.g. rye rolls and gluten-free baguette rolls). Soft, pre-proofed doughs, for example rye rolls with a rye content of up to 100%, can be deposited directly into baguette trays or onto baking trays and peel boards after dividing and forming. Production can be flexibly expanded to up to eight lanes.
“Formed and cut” product variety
The FS 510 forming system combines the core functions of dividing, forming and cutting dough for the production of bread, baked goods, small baked goods, snacks, trend products and other items such as biscuits, scones, bars and bread chips. Automatic, multi-lane dividing/extruding and forming of doughs enables a high degree of product flexibility. Product examples include a wide variety of biscuits and cookies, including products with chunky inclusions such as nuts or chocolate, as well as gluten-free variants. Simultaneous production on up to 24 lanes is possible. Products are automatically deposited onto trays, racks or conveyor belts.
