A complete bun production line is perfect for small, medium and high production bakeries, since cutting different types of bread rolls is time consuming and can lead to inconsistencies.
In any case, automatic machines cut the dough into perfectly similar portions. In addition, the entire process can be adjusted independently to achieve products of optimum quality.
But what types of products does this machinery produce? From gaux we explain all the types of buns that you can make with the bun production line preserving the authentic flavors that your customers want in the process
Round buns
A good bun line is the key to obtaining perfectly shaped, similar and high-quality buns or other small products which we will highlight in these articles. This kind of machinery can quickly produce bun products that are uniform in weight and quality.
Generally speaking, the machine is easy to use. You just need to place the prepared dough in the divider, set the parameters and start producing buns. Some production lines can produce up to 40,000 buns per hour.
There are models with a special extrusion device in order to produce artisanal buns, like ciabatta style buns, rectangular buns, or products which require a very soft dough with a high amount of water and fermentation. These special models treat the dough with extra care in order not to destroy the consistency that was achieved during the fermentation process of the dough.
A bun line can produce round buns such as: hamburger buns, milk buns, water buns, tea kakes, pink buns, and bagels, to name a few Click To TweetLong buns
In case of producing long buns, the ball that emerges from the rounder passes to the long moulder. A long moulder used in conjunction with a bun line can adjust the thickness, size and even the ends. There is even the possibility to use a centering device on the long moulder in order for the dough strands to be arranged perfectly for tray handling systems
The different adjustment possibilities of the bun production line make it possible to obtain traditional, rustic long buns and all kinds of other small products. You have the possibility to set the buns directly on trays to go into the oven after using a final proofer, or also place them on special proofer carriers in order to get some extra fermentation of the goods. This adds flavour and add a perfect texture to the buns.
In this sense, the automatic tray setting device places each bar in the place that corresponds in the tray. Thus, they are ready to go into the oven and become tasty and nutritious bakery goods.
Some bun lines can control the entire process of converting dough into buns of any shape. This includes adjustments for volume, weight, proofing time, rounding, and forming of the product. Even the decoration can be handled by the line.
This type of machinery can produce French bread, Kaiser rolls, cut buns, Donuts, ciabatta style buns, triangular buns and rectangle buns to name a few. There are bun lines with a very small footprint that you can place even in small bakeries producing up to 3000 pieces per hour. With the smaller models it is even possible to have them on wheels in order to quickly replace them after work is done.
Cut buns
Complete bun production lines are used in bakeries all over the world. In order to produce similar cut buns you can use some lower end models which already incorporates an automatic cutting station. Some even have an automatic knife cleaning system.
The process is very simple, it all starts with the head machine or divider which produces round loaves of dough. After that they are either long moulded or fed directly to the cutting station. Having the cutting station after the pre proofer is also an option in order to get some extra fermentation. The blades are mounted directly on the machine and can often be taken out and replaced very easily.
Some bun line machines have a pneumatic cutting and rounding station to produce kaiser rolls and buns. As well as a unit for rolling and elongating the pieces, to produce cut bars. Click To TweetStamped buns
There are bread production lines with an automatic reversible stamping station for round and elongated stamped products. The best thing about bun lines is that they provide a variety of molds for different kind of stamped products.
One of the best production lines for stamped buns are König bun lines. We have multiple different models available at gaux. They are ranging from 2 rows up to 8 rows operation depending on the needs of the customer.
Donuts
Commercial automatic donut machines are most of the time bun lines which either produce round shaped donuts or the typical donuts with the hole in the middle. They can also produce all kinds of different sizes, depending on the rows and capacity the head machine can deliver. They are synchronized with the fat frying plant or it is also possible to transfer the finished pieces of dough by hand via carriers.
A smart control panel allows easy control of oil temperature and frying time. Some multi-function machines integrate donut forming, transfer, frying, and turning and even filling and decorating fully automatically.
We talk about achieving a high level of quality and industrial production with high-end techniques, recipes and equipment. In addition, they allow to achieve precise and tasty products, with innovative flavors and added value – especially since you can produce thousands of donuts in a short time for which you would normally need a lot of staff.
In general terms, the donut making machine allows you to make products in different sizes, shapes and quantities Click To TweetPretzels
There are sophisticated bun line models for the production of pretzels and similar products. The process begins with the dividing and rounding of the dough. Pretzel dough is generally more dense and doesn’t contain as much water as other doughs which requires more pressure of the pistons when pressing the dough into the weighing chamber of the divider.
Subsequent stations include the winding station and pre proofer where the strands are prepared for the twisting unit, a very specialized piece of equipment which can be fitted with multiple toolsets in order to make different sizes of pretzels.
After twisting the pretzels, they are handed over to the final proofer in which they ferment in order to gain their final size. Very important after the final proofer is the relaxation and cooling zone – only like this you can get the small skin on the dough that is needed for the lye application afterwards.
Through the application of lye, the pretzels gain their distinct color and flavour. After the application of lye they are usually salted and cutted in the corresponding stations – seeding them is also an option. Afterwards they must be transferred into the oven immediately in order for the lye not to get too deep inside the dough.
Typically they are baked around 15 minutes and then they are transferred to crates for delivery or packaged. Also instead of baking the pretzels theres the option to shock freeze them directly after cutting them in order for the consumer to bake them themselves at home.
Conclusion
Any investment you make to automate the production of your bakery will improve your chances of success. This includes of course, increasing the number of products you can offer thanks to a bun line.
At gaux we give you the opportunity to integrate new and used bakery machines and production equipment. In addition, we take care of training staff about the product, the systems and setting up the bakery machines.
The latter includes, from dry tests to actual production. We will work together with you to find the best solution for your product until we get exactly what you need.
Finally, to make the full range of buns we've covered in this article, you'll need additional components along with the bun lines. For example, stamping stations, seeding and donut stations among others, which you can also get at gaux.
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