The below describes the procedure and machines required to make bread & rusk. The only difference between bread and rusk being that bread is baked once and rusk is baked twice. Once after slicing.

For small  bakeries of production equal to or smaller than 1000 loaves of bread per hour the divider and rounder may not be required. It can be done manually (keep in mind the quality and accuracy of dividing and rounding would not be as good). For medium bakeries the below is ideal.

This is a semi automatic line wherein conveyors aren’t used and manual intervention is required is ideal for medium size bakeries wherein production of multiple products such as bread, bun etc are made. For Bun, the same Spiral Mixer can be used without the divider, conical rounder and moulder and slicer. Click here for more information on Bun.

You can click on any image to view more information on the machine.

 


 
 

Spiral Dough Mixer, Bakery Mixer Dough Divider Bread Rounding Dough Moulding, Bread Moulding Bread Oven Bread Proofer Commercial Bread Slicer Image Map