Pre-dough and Dosing Systems
Consumers are increasingly looking for natural food and want to know: what kind of product is this, where did it come from, which ingredients went into it? Using pre-dough as an active dough component meets that wish. Royal Kaak offers one solution for all pre-doughs.
A producer who works with pre-dough needs fewer additives; the basic raw materials are already at hand, and they are good. There is no need to buy a premix any more: the blend of the ingredients is now decided by the bakery itself.
The dosing side that carries the raw materials to the pre-dough and to the mixer is built by Kaak Silos & Dosing in Zwolle, part of Royal Kaak since 2021: temperature-controlled liquid tanks, pneumatic vacuum conveying, weigh bunkers and recipe-driven manual dosing. That is what makes the line truly "from silo to truck" from a single supplier.
- Manual scale
- up to 50 kg
- Liquid tanks
- heated or cooled, double-walled
- Conveying
- pneumatic vacuum, built for 24-hour production
- One solution for all pre-doughs; fewer additives, no dependence on a premix
- Heated or cooled, double-walled stainless tanks for liquid yeast and sourdough
- Pneumatic vacuum conveying for dry raw materials: no temperature rise, less chance of blockages
- Welded weigh bunkers on a three-point weighing system, with a compressed-air-cleaned filter
- A manual scale of up to 50 kg built into the control unit for small components, confirmed against the recipe
- Every component in the line is monitored with SmartBakery automation
- Pre-fermentation versus MDD trials can be run with your own dough at the Kaak Technology Centre
The Dosing Chain from Pre-dough to Mixer
Liquid pre-dough, dry raw material or small components weighed by hand? A different technique for each, all under one recipe control.
Temperature-controlled liquid yeast and sourdough tanks
Liquid products such as yeast, sourdough, syrup and brine are stored in high-quality stainless steel tanks. The tank is heated or cooled to the dosing temperature the process requires, so the pre-dough reaches the mixer at the same temperature every time.
- Double-walled, traced and insulated depending on the product
- Heated or cooled to the dosing temperature
- Stainless steel body suited to the food industry
- From the same supplier as the silos and storage: Kaak Silos & Dosing
- Contents
- yeast · sourdough · syrup · brine
- Body
- stainless steel, double-walled option
- Temperature
- heated or cooled
Pneumatic vacuum conveying of raw materials
Dry raw materials must arrive at the right place in the right quantities. Kaak makes wide use of pneumatic vacuum conveying for process control and for getting the quantities right; it has significant advantages over a blower conveyor.
- A constant product flow in the line: accurate weighing against the required weight, consistent dough quality
- The temperature of the raw material does not rise; with a blower conveyor it does
- Less likely to cause blockages in the conveyor line
- Components suited to 24-hour production, long standing time, low maintenance cost
- Hygienic design: no product leakage from small leaks in the filter cloth caused by ageing or vermin
- Flour residues are blown off properly at the filters when unloading into the dough bowl
- Lubrication in the system is minimal thanks to the consistently low air temperature
- Principle
- pneumatic vacuum
- Operation
- 24-hour production
- Temperature effect
- no rise in the raw material
Weigh bunkers and dosing units
The welded weigh bunkers are mounted on a rigid stainless steel construction by means of a stable three-point weighing system. The compressed-air-cleaned filter on the weigh bunker keeps the filter resistance consistently low. From pneumatic vacuum conveying to micro dosing units, Kaak dosing systems are always custom made.
- Three-point weighing system on a rigid stainless steel construction
- Compressed-air-cleaned filter: consistently low filter resistance
- Custom made, from vacuum conveying to micro dosing units
- Solutions that replace the entire dosing system or integrate into the existing process
- Weighing
- three-point
- Filter
- compressed-air cleaning
- Scope
- from micro dosing to the complete system
Recipe-driven manual dosing scale
Most of the processes that are automated are monitored: each component, or as many as possible, is switched in line and followed with an automation system such as SmartBakery. Small components added by hand are brought into the same flow.
- A manual scale with a capacity of up to 50 kg built into the control unit
- Small components are weighed by hand and confirmed with an acceptance button
- The quantities come from the recipe; the operator only weighs and confirms
- All components are monitored in one system with SmartBakery
- Scale
- up to 50 kg
- Quantity
- from the recipe
- Confirmation
- acceptance button
Tell us which pre-doughs you run (liquid sourdough, liquid yeast) and how many batches a day, and we will size the tanks, the conveying and the dosing layout for it.