Lines
Puff Pastry
Lines
Puff Pastry
Lines
Traditional Italian baked goods production
Lines
Traditional Italian baked goods production
Lines
Pizza
Lines
Pizza
Lines
Bread
Lines
Bread
Lines
Pan bread
Lines
Pan bread
Lines
Rusks
Lines
Rusks
Lines
Cracker
Lines
Cracker
Lines
Bread substitutes production
Lines
Bread substitutes production
Lines
Industrial pastry
Lines
Industrial pastry
Lines
Biscuits
Lines
Biscuits

Within this macro-category we can mention Milano type panettone, Verona type panettone, Pandoro and other sweet yeast cakes. Furthermore, ITECA designs lines for the production of panettoni both tall and short, iced or natural.

Traditional Italian baked goods production lines are all fully automatic and their unique feature is to use free molds, namely not fixed to any framework as backing trays.

Depending on the client demands, ITECA designs industrial lines for a single traditional Italian dessert or for more with the same production line.

ITECA plants for traditional Italian baked goods include the yeast room, essential phase for starter production and preservation, underlying and distinctive element of this product typology.

Before reaching the consumer table, these products have a long way to go: the magic starts from starter preparation to be used in dough formation. Depending on the wished type of panettone, there could be one or two dough preparation rooms. Once ended dough preparation and its fermentation into proofing chamber, the product is divided according to desired weight and rolled-up. Then it is automatically placed inside molds (for Pandoro and other cakes) or paper case (in the case of Panettone) and conveyed to final proofer. Only after a slow proofing, the product is conveyed to the baking oven, before passing through a workbench where scoring (“scarpatura”) or icing is performed. Once baked, Panettone cakes are cooled through the seasoning chamber (with needles swinging trays), while cakes and Pandoro enter a vacuum tunnel. Traditional Italian desserts are finally filled, decorated or enrobed and conveyed to packaging.

Tipologia di linea

Linked

    • Mathematical synchronism among two or more manufacturing phases
    • Chain transmission system linking different units
    • Greater precision of some production phases
    • System particularly suitable for lines with high production output and very short cycle/machine times
    • Easier line management
    • Lower risk of operator error
    • System suitable for single-product line and multi-product, but with greater times for sizes changeover
Capacity
1.000 - 6.000 pz/h

Tipologia di linea

Free product

    • No chain transmission system linking different units
    • Higher risk of operator error
    • Greater operational flexibility of the line, enabling different sizes production with faster production changeovers
Capacity
1.000 - 6.000 pz/h

Tipologia di linea

On backing trays

    • Suitable for products needing particular support and/or baking surfaces
    • Line requires pre-arranged phase for washing and drying the backing trays
    • Minor output per hour compared to free product system
    • Higher energetic waste, due to the need of heating the backing tray during baking and then of cooling them before conveyed back into the circuit
Capacity
1.000 - 6.000 pz/h
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Finished Products

Panettoni

Panettoni

Pandori

Pandori

Colombe

Colombe

Iteca S.p.A