Flour-free dough resting system
Dough conditioning system for dough handling
Flour-free dough conditioning system for bakery industry
The Baker Perkins flour-free dough resting system is designed to condition dough pieces between dividing and moulding without the need for dusting flour. By combining advanced conveyor design, controlled airflow, and precise process timing, the system ensures dough pieces are fully rested while transferring cleanly and consistently.
End product:
- Pan/tin bread
- Rye bread
- Multigrain wholemeal bread
- Hearth bread
- Overview
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Optimized dough resting
The system is designed to deliver precise resting times based on dough characteristics and production requirements. This ensures the dough reaches the moulder in optimal condition for consistent processing and final product quality.
Clean and controlled dough handling
Through a combination of non-stick conveyor surfaces, dough rotation, and managed airflow, the system prevents sticking and smearing during transfer. This creates a smooth, reliable process without the need for additional flour.
Efficient and hygienic operation
By eliminating flour from the process, the system reduces dust, contamination risks, and equipment build-up. This leads to improved hygiene standards, reduced downtime, and lower operational and maintenance costs.
- Flour-free processing: Eliminates dusting flour for cleaner operation and improved hygiene
- Anti-stick conveyor design: Specially designed belts and transfers prevent dough adhesion
- Controlled airflow system: Maintains dough surface condition without drying
- Accurate resting time: System tailored to match dough type and process needs
- Lower cleaning and maintenance: Reduced build-up leads to longer cleaning intervals
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brochure
To learn more about the Flour-free dough resting system by Baker Perkins, please download our PDF documentation.
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