Panettone Production Line

This line is developed for the preparation of bread with added fruits, which will then be placed in molds or panettone paper cups for subsequent fermentation and baking. The system is easy to operate, as the dough feeding, dividing, and balling processes are fully automatic. Different equipment configuration alternatives are considered, and the equipment is mounted on wheels. In cases requiring double molding, a rest station and a second baller can be incorporated for the task.

To generate the dough, IMEPA offers various equipment options such as spiral kneaders, horizontal bar kneaders, fixed bowl kneaders, or removable bowl kneaders. In all cases, there is an alternative to convey the dough to the Dividers hopper. The IMEPA divider contributes three fundamental aspects to the system. The first concerns the precision of weight (+/- 2%), ensuring that the products show similar volumes after baking, necessary for subsequent packaging. The second aspect is that, due to its volumetric division system, the dough and its additives are never mistreated at any point, a fundamental condition for this type of product. The third aspect is its wide working range, cutting from 150g to 1 kg of dough.

Balling at the exit of the divider is of utmost importance, as it is the only molding the product undergoes. To carry this out, the equipment contains 2 inclined channels. All operations from the beginning (divided dough piece) to the final balling and depositing in molds are completed within 1 minute of real-time. This gives the equipment a significant advantage for the production of products with a high yeast percentage, preventing the dough from fermenting during its shaping.