BREAD CRUMB machine
Product Details
- Can be produced in shorter time even though fermented bread with yeast is used.
- White bread with high quality can be produced as dough is irradiated by microwave. Darkening can be easily obtained when combined with an outer heater.
- Bread crumb can be produced continuously since a continuous dough extruder is used. Therefore, there is no loss of dough nor waste of installation space.
- It doesn't require time nor labour for case maintenance. Heat efficiency is increased. Entrance of foreign material is reduced.
- Products are irradiated on a sanitary conveyor.
- Grain can be adjusted freely by setting line. Required products can be produced without changing line arrangement, recipe or production method.
- Bread produced by Microwave method is small and thin compared with bread made by the conventional method, and it takes less time for cooling or aging. Bread crumb can be produced within the day.
Disadvantage of conventional method1. Baking method
2. Electrode method
Dough is put into large case with several kg and burnt. Therefore:
- Handling and storage is troublesome due to large case.
- Not suitable for users requires all white bread crumb because the crust is coloured. Peeling crust takes a long time and labour and retention is not good.
- It takes a long time for cooling or aging because a large volume of bread is produced.
- Foreign materials may enter.
- Cost for maintaining cases or for regular replacement is increased.
Larger case is used and heat is added by electrode plates. Therefore:
- Handling is more troublesome.
- Foreign materials may enter.
- It takes longer time for cooling or aging because a large volume of bread is produced.
- A number of bacteria are still alive even after being treated by the electrode method. Insufficient heating results in some parts due to its large volume.
Handling and storage is troublesome due to large ca
- Country:United States
- telephone:1-518-235-2645
| Handling and storage is troublesome due to large ca |
