Freestanding Bread Lines
Traditionally the dough for freestanding bread was kneaded by hand, went into baskets to proof, and the baker put it on the bottom of the stone oven with a long peel. Royal Kaak's freestanding lines include all of those steps.
The line is designed entirely to suit your product and your requirements. Capacity ranges from 2,000 to 12,000 loaves per hour, and may be higher today, because development never stops.
- Capacity
- 2,000 - 12,000 loaves per hour
- Stages
- six processes
- Proofing
- flat surface or baskets
- Capacity from 2,000 to 12,000 loaves per hour
- Six stages: pre-dough, dough make-up, proofing, decorating, baking, cooling
- Using pre-dough means fewer additives, and pre-mix is no longer needed
- Classic dough make-up or a sheeting line, chosen by product and capacity
- Cutting robots make the same cut in the dough every time
Line concepts
What do your dough hydration and your product range call for?
Peelboard line
Products with a high water content are placed on peelboards. This is also the right concept when you bake many different products or breads of different sizes.
- Dough pieces are deposited on peelboards
- They move through the Kaak Multi-Step final proofer compartment and the decoration zone
- At the oven infeed the machine peels the products off and places them on the oven belt
- Various solutions are available for baking
- The line cleans the peelboard and takes it back to the start for new dough pieces
- Suits
- high water content dough
- Product range
- many types and sizes
- Proofing
- Multi-Step compartment
Directly on the belt
If you bake only a few types of bread and the water content of the dough is relatively low, the dough can be placed directly on the belt.
- Contamination is not possible thanks to the hygienic design and easy access to the equipment
- Various options are available for proofing, baking and cooling
- Everything is set up according to your wishes
- Suits
- lower water content dough
- Product range
- a few bread types
On a flat surface or in baskets
Several machines are available for final proofing. For proofing on a flat surface the peelboard line or the belt proofer are the right choices. If you prefer baskets, the shape of the bread determines the concept.
- Flat surface: peelboard line or belt proofer
- One or two baskets: the swing tray proofer
- Up to four different baskets: the multi-click line
- Various baskets are available
- Swing tray
- one or two baskets
- Multi-click
- up to four baskets
- Flat surface
- peelboard or belt
Tell us how many bread types you will run, your dough hydration and your target capacity, and we will lay the line out for it.