INOXPA has designed equipment for the rework of bread scrap.
Once reprocessed, the resulting bread “cream” can be added to a recipe or used in a sourdough production reactor.
This skid is designed to dissolve 25% reworked bread in 75% water, delivering a mildly viscous homogeneous product (around 250 cP).
The bread for rework is weighed first to know how much water to add.
Water is added to the mixing skid first, with load cells used to measure the required amount.
The agitator is then started up, and the bread is added by being lifted up and dumped into the hopper at the top of the equipment. A homogeneous cream is produced after a few minutes.
Lastly, a Kiber progressive cavity pump sends this cream to a buffer tank and another batch can be started. Around 2 batches per hour can be produced.
This equipment has a mixing tank with a bottom agitator, with a large hopper at the top to feed the bread in.
It also has a lifting column to raise and dump the containers full of bread for reprocessing.
The skid has load cells to measure how much bread is added and to control the water being added.
Lastly, the bread cream can be transferred by a Kiber progressive cavity pump to the buffer tanks for storage.
The plant is designed to be cleaned using a CIP system, which can be supplied as an option.
The bread for rework is weighed first to know how much water to add.
Water is added to the mixing skid first, with load cells used to measure the required amount.
The agitator is then started up, and the bread is added by being lifted up and dumped into the hopper at the top of the equipment. A homogeneous cream is produced after a few minutes.
Lastly, a Kiber progressive cavity pump sends this cream to a buffer tank and another batch can be started. Around 2 batches per hour can be produced.
