Dough preparation

In order to produce a quality final product, the following factors are of great importance in dough preparation:
1. constant quality of dough preparation,
2. the speed of preparation and
3. the quantity of dough preparation.

Your bakery possesses certain secret recipes by which your buyers recognize you and each of your products has a quality level to meet. You do, naturally, encounter problems how to attain that quality. The qualities of raw materials differ, manual dosing is unreliable, and the monitoring of the preparation process itself can be inaccurate. Problems may also arise during the transportation of dough to the divider. Your company's final profit depends on the quantity of sold products; the quantity, however, is affected by speed and sufficient capacity of dough preparation for different types of dough.

Dough preparation solutions offered by Gostol-Gopan will ensure constant quality of dough preparation in sufficient quantities in little time. The Gostol-Gopan equipment is roughly designed and enables 24-hour continuous work. In addition, the company is one of the rare suppliers of the intensive dough preparation equipment which guarantees the same quality at greater quantities (even 3,200 kg per hour). Gostol-Gopan guarantees dough quality by making all dosing processes automatic without having to use two or more mixers with different function processes or by using special additives for dough improvement in different bread making technologies. Monitoring different parameters of dough, such as temperature, moist, etc. is also an important factor. The Gostol-Gopan equipment guarantees dough quality for all sorts, even for very specific ones (e.g. moist dough) which are equally prepared in great quantities in little time. The company also offers transport solutions where dough is transferred from the mixing kettle to the divider. The equipment is designed in the manner that enables optimal kettle emptying, prevents sticking during the transfer, and enables equal dosing into the divider, which assures optimal dough preparation for further work.