Recently launched bakery products come from doughs with a water content of 85% and more. Pinsa Romana, for
example, is having a great success on the Italian market. This type of dough is very sticky and delicate, and
therefore requires a ‘gentle’ treatment in the proofing process. These specific needs of bakery industry led AM
Technology to find a solution by creating ‘Nuvola’. It consists of an automated system for leavening of highhydration
doughs. The dough balls are loaded on the peelboards, which are then transferred to the desired level in
the cell by means of an elevator. The exit elevator picks up the peelboards and takes them to the roller conveyor
which transfers them onto the dough collecting belt.
Once out of the machine, the peelboards run on a roller conveyor to be brushed, washed and dried. Then they
return to the loading position after passing below the flour or breadcrumbs dusting station, ready to receive the
dough.
You can watch the AM technology Company Video (min. 1:20) on our YouTube Channel
AM Technology Srl
Address: Via B.Ferracina, 13 – 36043 Camisano Vicentino (VI) Italy
Ph.: +39 0444 410221 – e-mail: info@am-technology.it – www.am-technology.com
