INDIVIDUALLY FOR YOU
Our
KNOW-HOW
6x PF_1000 (1000Kg Poolish each) -
Realized in Manchester UK
OUR APPLICATIONS
Horizontal and vertical
agitator tanks
Horizontal vs. Vertical
Since the dough surface for oxygen absorption is
largest in horizontal versions, these versions are often
used in bakery technology depending on requirements.
Sufficient oxygen combined with optimal temperature
conditions are the ideal conditions for dough that swells well.
Some of your benefits:
° More flavorful baking
° Longer freshness
° Saving of baking agents
° Better digestible baked goods
° Assistance with recipe optimization:
- directly by a master baker
- through recipe optimization to the baked good
- further advice through After-Sales-Service
° Advice on starter cultures
° Baking experiments in our regional bakery
VSR Bakery Systems GmbH
If you have any questions,
please do not hesitate to contact us !
OUR STANDARD SYSTEMS
Kornkönig_KK | Roasting and Cooking
(KK_120 > KK_200 > KK_350 > KK_500 > KK_650)
Pate fermentee_PF | Pre-dough & Poolish
(PF_70 > PF_150 > PF_300 > PF_450 > PF_600)
With our systems you have the ideal tool to refine
your baked goods and thus get the best out of
your products - No matter which preliminary stage
you work with, be it with pre-dough or with
cooking pieces, you too can bring more freshness
and flavor to your baked goods.
YouTube Presentations
"Innovative development to optimize your
manufacturing processes is a fundamental
basis of our service offering"
In this regard, we recommend our raising/lowering
option and in the area of cooking piece production, the pressure cooking option.
- ONE-SIDED PROFILED PILLOWPLATES -
Scraper -
quick-change system
Agitators
With our horizontal and vertical scraper
agitators, you do more than just keep
your product moving. Whether for
homogenizing, suspending, dispersing
or for the required temperature addition
or removal, our agitators are all-rounders.
Small heat-affected zone
We use laser-welded pillow plates. The low energy input results in a locally limited heat-affected zone and low
thermal distortion. As a result, there is no distortion on the inner wall.
This ensures that the product is evenly stripped off the inner wall of the container.
Automation
In the example -
Bread roll production:
1x Kornkönig KK_500 (Roasting & Cooking)
1x cooling tank 800L for continuous
cooking piece processing
2x Pate fermentee PF_450 (Poolish)
2x Weighing 200Kg
- Assembly -
Your process reliability is our challenge
Some of our options
Für mehr Details klicken Sie
bitte auf die Bilder !
Take advantage of our consulting services
3D product presentation has become an important tool in recent years. Do you have any questions about our products? Simply arrange a consultation via ZOOM or TEAMS and get a first impression of our products.
We will be happy to answer your
Questions regarding leftover bread and
dough processing.
Contact person:
Heinz-Gerd Köhler
Management | Dough technology
Mobil: +49 (0) 0160/90260883
Ralf-Dirk Mottner
Management | Product technology
Mobil: +49 (0) 162/1589817
Waldemar Bolender
Management | Production
Mobil: +49 (0) 170/6368482
