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BAKERY SYSTEMS INC.

BSI

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" The Bakery's Cash Register "

This method of keeping dough piece weights consistent and at the desired size was fine for a couple dozen loafs a day, but 150 loaves a minute requires a little automation!

Bakery Systems Inc. began installing raw dough checkweighing systems in 2001. We are proud there are many weigh systems installed world wide. Our  divider feedback control is by far the best in the industry. Our Dough Saver systems have had rigorus performance audits by the largest baking companies in the world demonstrating significant yield increase and finished product consistancy.

During our journey we have also worked with some of the finest artisan bakery's providing high accuracy slower production rate systems. We look forward to helping your company optimize divder consistancy. Line efficancy in these times, it's crucial to tighten our belts, starting with ingredient overuse. Consider trying a Dough Saver for improved results, with financing options available.
 

Can you really afford not to automate your divider scaling control? Most comercial bakeries imeadiatly see a much tighter standard deviation of dough piece weights that makes reducing target weights posible without fear of under weights. Having doughpieces maintain the correct weight consistantly is paramount in line efficiancy and a great ROI. 
 

Products
 

The baking industry faces challenges from rising ingredient and resource costs, impacting one of our essential food staples. A key strategy to minimize ingredient overuse is ensuring consistent portion weights.

Dough dividers typically portion based on volumetric measures, either by the size of a pocket or through mass flow with an extruder nozzle and rotary knife. However, variations in yeast and other ingredients can affect the density of mixed dough due to gassing and absorption. Relying on random weight samples taken at lengthy intervals often fails to provide sufficient data for operators to make necessary scaling adjustments to counteract weight discrepancies.

When dough pieces are too heavy, it leads to increased manufacturing costs and quality issues, such as difficulties in slicing, packaging, and inconsistent baking results. Conversely, if dough pieces are too light, it can result in package weights falling below label claims, prompting potential actions from the Department of Agriculture's weights and measures division.


 

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