A state-of-the-art pneumatic conveying system was designed and installed to increase the production capacity of both the bread line and the bun line. A new 50-tonne flour storage silo was added alongside two existing 30-tonne silos, expanding the facility’s ingredient storage and throughput capability. The entire installation was completed on budget and on schedule, with no downtime to the existing production plant.
Bread Line and Bun Line Project
Application
Bread and bun production
System type
Vacuum conveying
Components
7
Project overview
Project configuration
Flour is transferred by vacuum conveying from the storage silos to dedicated weighing hoppers positioned on each mixer. The system is designed for simultaneous and sequential transfer, ensuring a consistent and accurate supply of flour to both the bread line and the bun line throughout production.
Minor ingredients including sugar, salt, and gluten are delivered in 25 kg bags and stored in four indoor storage silos. Each ingredient is handled separately to maintain recipe integrity, with the entire minor ingredient handling process integrated into the central conveying system.
All recipes are managed through a customised SCADA system, which controls micro-dossier weighing and performs tolerance checking to ensure batch accuracy. Dehumidification is integrated throughout the conveying and storage infrastructure to protect hygroscopic ingredients and maintain consistent powder flow characteristics.
Project equipment
- Small bag tipping station
- Dehumidification system
- Flour silo and storage system
- Inline rotary sifter
- Material handling system for flour
- Vacuum pumps
- Material handling system for flour and minor ingredients
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