The dosing of all ingredients fully automatic
Powdea supplied a complete ingredient dosing system for Primula Bakery brand new bakery in Järvenpää, Finland. The dosing system enables the simultaneous production of bakery products on two new production lines. The system represents the latest technology in the processing of modern raw materials, combining a high level of automation and controlled handling of dry ingredients and liquids into a seamless total solution.
The challenge in the engineering of the solution was to find a total solution,that can automatically dose all ingredients in the dough. Powdea engineered a solution in which the main components ( 3) are dosed from GRP silos, the minor ingredients are dosed from 17 different BigBag dosing units and micro ingredients(18) are dosed for the Powdermatic™ I200 micro component dosing unit.
The dosing of the liquids including sour-dough, oil,syrup and water is fully automated as well. Sour Dough is dispensed by Powdea’s control system from the Isenhäger’s sour dough system. Powdea’s dosing system feeds the dry ingredients that are needed to produce the sour dough.Liquids (4) are dosed accurately by weight from the Powdea FluidmaticDUO unit.
Here’s a story about Primula’s bakery in Tekniikka & Talous:
THE MOST MODERN BREAD MACHINE IN THE NORTH
The most modern bakery in the Nordic countries now has more than 10,000 square meters of production space, which is divided between the bakery and the ready-to-eat food side, which will be completed in the spring. The bakery’s machines now produce 2 to 5 times the amount of bread compared to the previous product volumes. The first loaves left Järvenpää for customers on New Year’s Eve. Within a radius of 160 kilometers, there is about half of the Finnish retail market. Similarly, large logistics centers for trade are close by. The bottom line is that the Helsinki Mill is next door, which moved to Järvenpää in 1990 from Helsinki’s Sörnäistenranta.
The bakery is highly automated
The factory process is designed based on the philosophy that products move from raw materials to bread boxes without touching by hand . The ready-to-eat side still requires traditional phase work, which has now been almost completely eliminated on the highly automated bakery side.
Only two of Vallila’s machines purchased in the 21st century could be utilized in the new factory. Some of the old machines were sold to Estonia. “We bought the main system from the Dutch Kaak Group, which connected the dough, raw material and packaging systems. When this system has to be controlled from touch screens, there can be no confusion here about the things of the 60’s iron wire band and the stuff in the techno department, ”says Juha Valkamo, CEO of Primula Delicatessen.
The best bakery raw material dosing technology from Powdea
“Although a large part of the equipment comes from Central Europe, the best technology for dispensing bakery raw materials was found in Finland from Powdea Oy in Kotka,” says Juha Valkamo, CEO of Primula Bakery