{"id":69,"date":"2026-08-06T12:52:53","date_gmt":"2026-08-06T12:52:53","guid":{"rendered":"https:\/\/bake-tech.com\/index.php\/equipment\/liniya-dlya-proizvodstva-pryanika-bez-nachinki\/"},"modified":"2026-08-15T19:18:17","modified_gmt":"2026-08-15T19:18:17","slug":"liniya-dlya-proizvodstva-pryanika-bez-nachinki","status":"publish","type":"equipment","link":"https:\/\/bake-tech.com\/?equipment=liniya-dlya-proizvodstva-pryanika-bez-nachinki","title":{"rendered":"Gingerbread production line 250 kg\/hour"},"content":{"rendered":"

Video of the gingerbread production line in operation<\/h2>\n<\/p>\n

The proposed line for the production of gingerbread without filling with depositing on a 600 mm wide Teflon tape consists of the following main sections: <\/p>\n

    \n
  1. Test preparation. The dough is kneaded on dough mixing machine<\/a>.<\/li>\n
  2. Preparation of sugar syrup. This syrup is produced in electric digester boilers<\/a> at the rate of 2-3 liters per 10 kg of product per hour. For example, for a line with a capacity of 250 kg\/hour it is required with stirrer and glycerin<\/a>.<\/li>\n
  3. The gingerbread is molded on machine<\/a>. The dough is loaded into a hopper, the rollers are pressed through dies and the string cutting forms the blanks onto a Teflon tape.<\/li>\n
  4. Pre-baking is done on ovens with Teflon tape<\/a>. This process occurs at temperatures up to 200 \u00b0C, which allows further baking on a mesh hearth without sticking at a higher temperature.<\/li>\n
  5. The main baking takes place on modular conveyor oven<\/a> on a mesh conveyor. Baking gingerbread on a grid ensures ideal convection on all sides, which has a positive effect on the quality of the product.<\/li>\n
  6. Pre-cooling after baking conveyor<\/a> necessary for subsequent transfer for replication.<\/li>\n
  7. Gingerbread is replicated in sugar syrup atcar with a heated tank of 40 liters<\/a>. An endless stream of gingerbread passes through a drum with a constant supply of sugar syrup and then goes to cooling.<\/li>\n
  8. Cooling and hardening of the sugar glaze is carried out on level type conveyor<\/a>. With a line productivity of 250 kg\/hour, the product is on the conveyor from 60 to 80 minutes. This time is enough to get the perfect sugar crust and stabilize the humidity and temperature values \u200b\u200bfor product packaging. <\/li>\n
  9. Packaging. For gingerbread lines we offer heat shrink packaging machine<\/a>, allowing products to be sealed into \u201cTVs\u201d.<\/li>\n
  10. Rotate the line. With a total line length of 60 meters, it is difficult to find a room where it is possible to display everything directly. For a more compact placement and combination of rooms, we suggest using rotary conveyors and at 90\u00b0 and 180\u00b0<\/a>.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Video of the gingerbread production line in operation The proposed line for the production of gingerbread without filling with depositing on a 600 mm…<\/p>\n","protected":false},"featured_media":0,"template":"","equipment_category":[7],"class_list":["post-69","equipment","type-equipment","status-publish","hentry","equipment_category-tekhnologicheskie-i-potochnye-linii"],"_links":{"self":[{"href":"https:\/\/bake-tech.com\/index.php?rest_route=\/wp\/v2\/equipment\/69","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bake-tech.com\/index.php?rest_route=\/wp\/v2\/equipment"}],"about":[{"href":"https:\/\/bake-tech.com\/index.php?rest_route=\/wp\/v2\/types\/equipment"}],"wp:attachment":[{"href":"https:\/\/bake-tech.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69"}],"wp:term":[{"taxonomy":"equipment_category","embeddable":true,"href":"https:\/\/bake-tech.com\/index.php?rest_route=%2Fwp%2Fv2%2Fequipment_category&post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}