The Italian technology applied to automatic lines for baguettes, loaves, ciabatta, loaf bread. And also rusks and the bisnaguinha. From dough preparation room to forming and rising.
Bread lines with production capacity from 2.000 to 8.000 Kg/h
Special automatic lines for every kind of bread format.
The dough can be placed on trays and its conveyors' system, or on plastic peelboards or natural microfiber cloths. For more simple products, rising can happen also on continuous mesh. Once rised, bread is cooked on impingement oven, standard or with manholes.
Loaf bread with production capacity from 1,000 to 2,000 Kg/h
Special Automatic lines for loaf bread from laminated sheet with molding and continuous cooking on single chain or with pan conveyors. In case of pan with a lid, the covering is managed before or after the proofing chamber, and possible placing of the pan’s sealing latch.
Bread substitutes with production capacity from 250 to 4,000 Kg/h
Special automatic lines for production of taralli both boiled and leavened, extruded or
laminated.
Production lines for breadsticks, such as pretzels, soda sticks and flavoury
snacks.
Production lines for strained, laminated and pressed breadstick.
Production lines for thins
.
Bisnaguinha line with production capacity of 200,000 pcs/h
The automatic production line of Bisnaguinha has an important number of refiners in the forming phase, which varies according to the quality and production requirements.
Thanks to this process, the natural qualities of the dough emerge without changing the fundamental characteristics of the original recipe.
The lamination is designed to not have any clippings to recover, this to maintain a high quality of the finished product.
The lamination line, as well as the proofer and the baking oven with all the relative connections, are designed and built by ITECA.
Rusks line with production capacity from 1,000 to 2,500 Kg/h
Automatic lines for different kind of rusk production: classic, whole wheat flour, grain and light.
It’s a combo of two lines: one for bread loafs from laminated layers production, and an oven to toast the slices.
To reach the specific weight of the finished product, the bread needs to be seasoned in order to allow the natural redistribution of humidity and proteins.
After the seasoning chamber the bread is sliced, and for the Crouton production is provided a special cutting system. Roasting takes place in a cyclotermic oven, where the sealing of the chimneys, the weight of the net and the heat’s distribution inside the chamber, constitues the unique technology of Iteca.
