Gostol – Gopan has equipped already many Romanian bakeries. The last achievement is a tin bread line in the Vel Pitar bakery in the capital Bucharest. The plant produces 600, 400 and 300 g tin bread from wheaten to rye-wheaten and other types of flour as well. The plant however allows the production also of typical Romanian long loaves (300 g), which are baked on special baking trays.
The basic ingredients are automatically dosed into the intensive mixer’s, which ensures fast mixing, constant dough quality, a constant energy intake and a completely automatic process. The volumetric dough divider MARK that ensures a quick and simple adjustment of dividing weights and production capacities, as well as a high dividing accuracy that is additionally controlled and adjusted on the automatic check-weigher. The dough pieces obtain the round shape on the conical rounder SABOTIN 3 that features centrally adjustable tracks and cone with adjustable speed, which ensure optimal rounding at any dough weight and production capacity. Prior to the final moulding, the dough pieces rest in the intermediate proofer IK; the resting time can be adjusted by changing the outlets’ position. A high output long moulder VIPAVA 3000 moulds equally shaped long loaves and with the assistance of an inbuilt panning device deposits them either in tins or on baking trays, both abundantly Teflon-coated. After moulding a special device mounted on the long moulder cuts the long loaves in 4 pieces and rotates the pieces by 90°, which improves the bread’s structure.
The proofing takes place in an automatic final proofer designed for the proofing of tins and baking trays. The final proofer ensures an optimal proofing of the products by setting the proper climatic conditions in the proofer, meaning by adjusting the temperature and humidity. When producing toast, the tins are manually covered with lids after final proofing. Once the production cycle is finished, the proofer can be utilized as an empty tins storage, which contributes to space saving. When starting a new production cycle, the tins are quickly reinserted into the production flow. A custom-built scoring device is mounted on the passage between the proofer and the oven; it is designed to score the long loaves and the adjustable number, depth and angle of scoring offer numerous possible scoring patterns. The cyclothermic tunnel oven offers an excellent control and regulation of the baking process depending on the product being baked (regulation of the upper and bottom temperature on every 3 meters along the oven, baking diagram setting in 4 zones along the oven). The oven is equipped with the forced-air circulation system ½Biterm½ that improves the intensity and uniformity of the baking process and hence reduces the baking time. The oven’s unloading is automatic as well; both tins and baking trays are conveyed to an automatic delidding (when producing toast) and depanning unit. The empty tins and baking trays are cooled in a special tunnel and cleaned with the assistance of a special cleaning device and are finally conveyed back to the long moulder’s panning station, while bread is cooled in the spiral cooler and finally automatically sliced and wrapped; the bread package is finally closed with a clip.
The main feature of the plant is a high level of automatisation that allows the plant to reach high production outputs. All single machines and devices composing the plant have been designed and built to meet this requirement and they allow the plant to function continuously 3 shifts per day.
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