Beruflich Dokumente
Kultur Dokumente
Conclusions
Time optimization of leavened bread dough in this case industry SUPAN led us to the conclusion that the ability of the
fermentation chamber is 9 units 24 cans per minute. While the fermented product components. This process can lead
to rework, if a fault in the fermentation chamber that is the team that most often paralyzed, because it has outlived
its usefulness occurs.
The prover, the cans containing the loaves, which rises to a considerable height and moved to a conveyor leading
from the prover to the oven, which has a temperature of 230C, with a capacity of 14 cans per minute.
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