It is one of the most unpopular and hardest parts of work in a bakery: turning the bread roll pieces. Anneliese offers an efficient and inexpensive solution with the WendeMeister.

The WendeMeister helps you ...
... to save time
... to take care of the staff’s energy and the operating
... to improve the proofing results

Rational turning More consistent quality   Better ergonomics

	1. Production of dough pieces The dough pieces are produced the day before for the next day. After they have been positioned onto turning trays, they are stored on a proofing trolley. As early as at this stage of production a two-rim perforated tray is put on top of the turning tray. The dough pieces are taken into the proofing chamber on the completely filled proofing trolley.

2. Proofing

The dough pieces are kept cool in the automatic proofer for the day. Once the dough pieces have reached their final proof, normally the hard and time-consuming turning by hand would take place. This work, however, is done semi-automatically by the WendeMeister at the Weiß & Sohn bakery.

3. Turning

Before the turning process the perforated trays are locked with one movement. The proofing trolley is lifted by a pneumatic system and is locked in its position. The bottom plate is lowered again, so that the whole trolley can be easily turned by 180°. The trolley remains in this position until all trays have been taken off. The normally hard work of turning by hand has been performed by the WendeMeister.

4. Removal

The dough pieces are now positioned on the perforated tray. The lock is unlocked. The operator takes off the trays and puts them into another trolley standing nearby. The turning trays remain inside the proofing trolley. The proofing trolley is brought back to its original position, removed from the WendeMeister and wheeled back to the bread roll line. Now the turning trays can dry off and they are available for the next badge of products.

Read more about technical details here.