Micro Ingredient Handling

Micro Ingredient Handling

With the HB-Technik Micro Ingredient System, all manual ingredients are now controlled 100% by a scale on a table or floor.  (Underground floor scales can be used to roll the mixing bowl right on the scale.  This technique is common in Europe).

Whenever a Recipe is started:

  • Flour comes through the flour scale hopper
  • Liquid ingredients like sour dough, biga, poolish or liquid yeast go directly into the mixing bowl.
  • All micro ingredients are shown on a display terminal located on the floor scale or table scale.

Each ingredient is controlled by weight and must be confirmed by the Batch Mixer.  (The same person who starts the recipe).

All ingredients are inventory controlled.  Ingredients scaled incorrectly appear in an alarm list with a date and time stamp.