Design And Implementation Of8Tons Three Times Of Fermentation Steamed Bun Production Line

The key point of the topics is how to design and implement a fermentation factory which can prodce eight tons of bread three times in a class. It includes the design of production line,calculation,selection,commissioning,and the testing of stone flour production line which can prodce5t in a class, and the design and implementation of the entire plant and the establish of subsequent QS system. The total area of the entire plant is approximately2100m2. which includes an area of approximately950m2of hospital district and an area of about1180m2factory workshop. The west of the plant area for bread production workshop is about620m2, which take52%of the total area of workshop, including dressing room, unpacking room, weighing room,knead dough room.fermentation room and pre-proofed room, proofing room, molding room, steaming room, pre-cooling room, cooling room, packing room. The project uses bread flour which is produced by traditional stone flour. The west of the plant area for stone flour production plant is about560m2, which take48%of the total workshop area, including dressing room,crude barn, moist barn, cleaning room, milling room, packing and a temporary room for flour.The production of stone flour mainly uses one skin-core separator.two stone milling equipment for the flour, and uses a100mesh sieve for processing equipment, and the auxiliary equipment includes multi-purpose mchine for clean grain,washing machine for wheat,draugh fan quantitative packing machines and so on.After commissioning,the capacity of the production line can reach lt,and get700kg flour.The bread plant layout three production lines in the project, including two production lines for square bread and one pair of rollers for round bread production line.Bread production process use three fermentation techniques, including the batter fermentation, dough fermentationand proofing for bread blank. Its production process is:the proportion of the flour and water is1:3and ferment12h at30-32℃, and then add the flour to the batter for the first time, and knead dough for5min, then ferment3h at36-38℃, relative humidity of75%, and then mix with flour and water for the second time with13min, and mold respectively with a double roll round steamed bread machine and knife bread machine, wobble, and ferment50min at38℃, relative humidity of85%, and then steam the bread embryo in the steamer at O.OlMpa for30min, packaging with the packaging machine after they are cooled completely.After the project is completed, it can produce5t stone flour and8t bread in one class, and it can meet their production needs with bread flour;bread sales radiate30kmfrom production centers.The establishment of the project will be the first to comprehensively combine three bread fermentation process and modern production equipment,and solve the coordination problems of traditional bread making process and modern production equipmentand improve production efficiency, highlighting the traditional flavor of bread,and it also ensure a series of conditions and institutional of the production of bread, realizing continuous production of bread better.