Close this search box.
for small bakeries

Key points

Liquid dosing automation

Fully automatic sour dough production

Uotila Bakery automated their liquid dosing with Powdea

Uotilan Bakery automated its liquid dosing and  sour-dough production with fully automatic system from Powdea Technologies. 

Founded in 1941, Uotilan Leipomo Oy(Uotila Bakery) is a medium-sized, family-owned bakery, which makes use of state-of-the-art production technology in its operations. The bakery’s products are sold throughout Finland as well as in, for example, Sweden. The bakery’s main products are rye and oat breads as well as ry-potato breads, which are extremely popular all over Finland. The bakery’s production technology is highly automated, thus allowing for a small staff of approximately 15 employees.

Automatic dosing of liquids

The automatic dosing of liquid is performed by the Watermatic™ and Fluidmatic™DUO dosing units, which are connected to the PLC control raw ingredient system. The Watermatic is a compact dosing unit for the dosing of water. The water being dosed is run from the Watermatic directly into the dough hopper to an accuracy of 1 decilitre and at the desired temperature.

Fluidmatic DUO for syrup dosing

Syrup is dosed by  weighing with the Fluidmatic™DUO dosing unit.The Fluidmatic is comprised of a fluid container set on scale sensors and an integrated dosing pump, which pumps the precisely weighed fluid into the dough hopper.

Automatic liquid yeast dosing

Powdea Technologies engineered a special system for making of liquid yeast from solid yeast. The system included a yeast dissolving and dosing tank and a smart PLC control for the liquid yeast production and dosing.

Fully automatic sour dough production

With Powdea’s sourdough system, sourdough production and dosing is controlled and monitored by automation. Sourdough is produced fully automatically with three sourdough tanks and the Powdea control automation system. The timing of sourdough production is set with a user-friendly timer menu. The production of sour dough is fully automatic and PLC controlled resulting to a steady quality and remarkable labour cost savings.

More dosing of liquids, Industrial line references

powdermatic recipe control silo integration

“The dosing system allows us to standardise our product quality and, with more efficient production, we’ll achieve substantial cost-savings from, for example, reduced raw ingredient consumption and lower labour costs,” explains Henriksson Bakery owner, Kenneth Bärlund.

Subscribe to the Powdea newsletter

Choose the group you feel best belongs to