Bakery Bulk Ingredient System

Bulk Ingredient Systems

WELLBAKE SILO SYSTEMS

Wellbake Silo Systems are perhaps one of the best systems on the market today.

We utilize aluminum due to it's thermal values which ensure there is no condensation transfer into the product. The latest generation of our Silos now has NO FABRIC = NO MAINTENANCE. We utilize a pneumatic self cleanin/balancing air filter system at the top, and a sonic vibrating platform at the base eliminating all fabric, In humid climates we also incorporate a dehumidification system inside the Silo maintaining a nice dry climate.


Wellbake offers outdoor as well as indoor solutions, cylindrical as well as square silos, stainless steel for salts and sugars, liquid ingredients systems and small ingredient systems.


We offer Indoor solutions for the same cost as fabric. Fabric systems have been banned in most of Europe now due to critters eating the fabric and entering.

Silos
The job of a silo is to retain intact the various qualities inherent to any particular raw material and thereby ensure that future handling and processing can be carried out without problems.
Ingredient Dosing
Wellbake Silo System’s latest product within dosing technology of small ingredients, the “Universal System”, is an automatic small ingredient plant with a very high degree of flexibility. With its flexibility the “Universal System” can be designed to suit each customer’s specific requirements. Different layout possible.
Weighing
Rigid construction, technical Perfection and easy cleaning and maintenance are some of the most important keywords we will underline about our weighing equipment. It all begins with experience and proven technology, a clean and strong design and finally addition of the extraordinary craftsmanship involved in each and every part supplied by Wellbake Silo System. This is your guarantee of getting highly engineered equipment and solutions you can rely on.
Process Control
Process Control(HMI) Over many years, Wellbake Silo System has been developing and producing process control systems for a large number of applications with focus on automated weighing to take place in all types of bakeries or other food production.
SPT / SET

Technical specifications:

  • extremely resistant trevira fabric;
  • natural product aeration;
  • reticular structure in galvanized steel;
  • indoor installation;

Components:

  • nuts and bolts in galvanized steel;
  • loading tube complete with cap in stainless steel;
  • filter built into silo roof; accessories;

Accessories:

  • max / min. level probes;
  • silo loading pressure switch;
  • silo loading safety valve;
  • over-pressure / vacuum valve;
  • filters;
  • silo weighing system.
SMI / SMA

Technical specifications:

  • fluidizing bed for chronological unloading of OS model product;
  • product ventilation;
  • air filtration with TP filters;
  • indoor installation;
  • mirror-finished inside surfaces.

Components:

  • aluminium or stainless steel panels;
  • silo filtering roof complete with cross-bars;
  • tilted fluidizing bottom complete with diffuser in kiln-coated steel;
  • C support frame in kiln-coated steel;
  • fluidizing filter in TG fabric; connecting flange;
  • 4 solenoid valves for fluidizing air inlet;
  • reinforcements in kiln-coated steel;
  • galvanized steel nuts and bolts;
  • stainless steel loading tube;
  • stainless steel By pass tube;
  • inspection porthole.

Accessories:

  • max / min. level probes;
  • silo loading pressure switch;
  • silo loading safety valve;
  • over-pressure/vacuum valve;
  • filters;
  • silo weighing system;
SBA / SMA

Technical specifications:

  • body in stainless steel or aluminium;
  • stainless steel or aluminium ferrules;
  • smooth mirror-finished inside surface;
  • walkable roof;
  • support structure with weight-bearing skirt;
  • outdoor installation with adequate existing support platform.

Components:

  • vacuum pressur control safety valve;
  • vibrating cone fastening flange in stainless steel;
  • silo anchoring ferrule on silo support platform;
  • stainless steel eyebolts for lifting;
  • stainless steel door;
  • stainless steel loading tube;
  • stainless steel unloading tube complete with filter;
  • stainless steel inspection porthole;
  • fittings and supports.

Accessories:

  • max / min. level probes;
  • silo loading safety valve;
  • explosion-proof door;
  • silo weighing system;
  • silo roof access stairs with landing and rail;
  • insulation.
Turbo Cooling Flour System

Introduction

With the introduction of new technologies for breadmaking that include the use of yeasts it is necessary to work the dough at low temperatures. Since this requirement is started the development of new technologies for the cooling of ingredients, starting from those for fluids such as water passing through to the more complex ones provided for the solid ingredients.

The system B & B for cooling the solid ingredients is based on cooling and dehumidification of process air in a first phase called PRE-COOL AIR and the subsequent COOLING OF FLOUR, by means of a heat exchanger that allows the exchange of heat between the flour and the liquid refrigerant, this phase is called COOLING IN CONTINUOUS FLOUR.

 

Benefits
  • Allows to have flour at a CONTROLLED and COSTANT TEMPERATURE 12 months a year.
  • It has a LOW COST of ownership, using only the energy needed.
  • Cools using ONLY FILTERED AIR, so everything remains in a natural environment.
  • Can BE ADDED at an existing plant silos.
Technical Data
  • Consumption Flour 2000 kg / h
  • Inlet water temperature 34 ° C
  • Outlet temperature 22 ° C
  • Delta T: 12 ° C

The data indicated above are indicative and can vary depending on the type of flour, humidity and temperature of the external environment. For this reason, each cooling system will be dimensioned according to the data that each customer will be required to provide, such as: hourly capacity transport system, news about the environment to the point where the system will be installed to assess any dispersions and / or condensation.

Liquid Natural Yeast

Introduction

Natural yeast is an ingredient made from flour and water and contains various species of yeast and bacteria.

The processing performed according to tradition is very laborious and delicate. However, some bakers have maintained tradition and continue to produce bread and derivatives with natural yeast. The traditional acidic starter allows for excellent aroma and incomparable flavors. Still the experience, ability and art of the baker are often insufficient to ensure the stability and effectiveness of natural yeast because the biological balance often suffers from a certain fragility. For this reason, technology is indispensable in these cases.

Applications of liquid yeast system production

Breakfast pastries:
Brioche, croissants, panettone and colomba (Italian Easter cake) -

Bread:
Ciabatta bread, Tuscan bread, pancarré (sliced bread), whole grain bread, wholemeal bread, with raisins, hot dog buns, hamburger buns, pita bread, campagnolo (rural bread), segale (rye bread), baguette, German derivations, base for pizza, focacce

The quantity of natural yeast added to dough can be between 25 to 40% of flour weight. For special applications, up to 50% may be added.

Benefits
  • Relaxing effect and better extensibility of the dough
  • Softer bread and greater shelf-life (anti-staling action)
  • More regular crumbs and thin crust
  • Increased resistance to mold and bacteria streamers
  • Better characteristic flavors and aromas
  • Improvement of nutritional value of finished product due to a prolonged action of bacteria and yeasts
  • Reduction of phytic acid found in whole grain bread
  • Reduction of the effects of intolerance towards yeast
  • Minor amounts of waste in rolled products
  • Increased food safety (constancy of production quality)
Advantages
  • Satisfying business perspective associated with product quality differentiated and made naturally
  • Reduction and eventual elimination of brewers yeast
  • Elimination of adjuvants / additives
  • Optimization and automation of production steps
  • Containment of the spaces and equipment
  • Major hygienically
  • Minor commitment of manpower
  • Workforce unskilled (elimination of the operator yeast assigned)
  • Rapid amortization of the installation