Explore the Bakery Line

Bakery Line

Bakery line, Furuta-Line-3D-03-Cooling Alice greasing unit

The Aasted Bakery line consists of high-quality elements of our heating, extruding and cooling technologies. The first section (the feed section) consists of a tensioning station, as well as an Alice™ extruder. By having an Alice™ in the bakery line, you will have endless possibilities regarding product development and dynamic production.

Bakery line, Furuta-Line-3D-03-Cooling

The second section (the oven section) consists of either a DGF, Convection or Hybrid oven from our Conny™ series – depending on the product you want to produce. The third section (the discharge section) consists of a driving station and a cooling system – depending on the products to bake. As always, the line can be customized with different modules in the tensioning station like a depositor or a complimentary enrober after the cooling section.

Depositing with inclusions

The Alice™ allows perfect depositing of cookie masses with inclusions such as fruit, nuts and chocolate as well as single mass depositing. Further, capable of depositing of cookies with up to 3 different masses in one depositing sequence.

Depositing with enrobing

With the Bakery line you can produce any baked product and then give the baked product either full enrobing, partial or bottoming enrobing. The Bakery line handles any mass for baking purposes and gives your products the finest enrobing results.

Triple mass depositing

With an Alice™ in the Bakery line, you can deposit cookies/cakes with up to three different masses. The Alice™ allows single, double and triple mass extrusion/depositing, giving you endless of opportunities within product development.

Customer case – Island Bakery Organics

Specifications

Type of productionSticky, dense, and stringy medium to high viscosity masses
Double-layered products
Final productsCookies with fruit, nuts, and chocolate pieces
Multi-layer or multi-mass cookies
Classic cookies without inclusions
Fully enrobed cakes or buns
Partially enrobed cakes (e.g., chocolate-topped)
Bottom-enrobed baked goods (e.g., chocolate-bottomed cookies)
Depositing processesDepositing with inclusions
Depositing with enrobing
Triple mass depositing
Bandwidths800
1000
1200
and 1500
Cutting speedUp to 250 cuts/min
Cutting length50 to 120 mm
Conveyor speed10m/min
SectionsDough feeder
Alice depositor, extruder and wirecutter
Oven
Guillotine
Nielsen Enrober
Nielsen Cooling Tunnel
Compatible enrobersNielsen Energy
Nielsen Master
Nielsen Junior
Junior Bottomer

Seamless installation and quick start with Aasted Bakery Line

Installation overview

Our dedicated team ensures a smooth and efficient installation process. From initial setup to full operational status, we handle every detail to get your production line running seamlessly.

Training and support

We provide comprehensive training for your staff, ensuring they are well-versed in operating and maintaining the Bakery Line. Our support doesn’t end after installation; we’re here to assist you whenever needed.

Maintenance and optimization

Regular maintenance and optimization services are available to keep your line running at peak performance. Our experts monitor your system and provide necessary adjustments to maintain efficiency and productivity.

Discover the Aasted Technology Center

Unlock new possibilities for your chocolate production by testing and refining your products at the Aasted Technology Center. Our state-of-the-art facility provides a unique opportunity to experiment with different formulations and processes, ensuring your products meet the highest standards of quality and innovation.

Learn more about the Aasted Bakery Line

Our team is ready to provide you with detailed information and answer any questions you may have about the Bakery Line. Discover how our innovative solutions can elevate your production capabilities and meet your specific needs. Don’t hesitate to reach out and explore the possibilities with Aasted.

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