Stephan BAS 600 Specifications

Rework of residues -

easy made

Profitable

advantages for you:

I At the manufacturing of baked goods residues

occur, whether it is dough from the production line like
Pizza or Danish pastry, or residual bread like Baguette
or Toast bread.

With the newly developed BAS System Stephan offers
here now the opportunity, to feed back this rework into
profit making production. Of course fully automatic, in
line with the production. So the "Rests” become a high
valued raw material, which is used as a component of
the recipe and makes sure, that the product quality will
always be reproduced.

Process and temperature controlled, the STEPHAN BAS
System guarantees an always constant final product.

And in addition: a fast pay back of the plant by regaining
high valued raw materials for the production process.

I

Improved taste

Extended shelf-life

Smoother texture and better dough
handling

Re-integration of high value raw materials

Higher dough yield

Yeast savings

The new

BAS System

......ssoo yyoouu ssaavvee tthhee ""rreesstt""!!

I The dough or bread residues resulting from the

production process are fed into the STEPHAN BAS. This
can be done manually or automatically via a conveyor
belt. The machine system is then positioned on load
cells, measuring the quantity of dough and equalizes it
with the desired value. The necessary water quantity is
fed into the BAS pre-mixing container. After the dosing
process the blender is started to pre-grind and mix. The
aim is to obtain a good and uniform suspension. With
the help of a special mixing tool and a strong motor in
the BAS 600, this result is achieved within 180 sec. The
suspension is then fed through the outlet valve in the
STEPHAN Microcut fine-cutter (0.5 mm cutting rings), in
order to obtain the desired final consistency and
homogeneity.

The result is a suspension, in which the starch is
dissolved, while the protein (gluten) is preserved in small
particles. The quality of the suspension thus obtained
thanks to the application of STEPHAN technology is
extraordinary.

The liquid dough is then pumped to the buffer tanks by
a feeding pump / fine-cutter for storage before further
processing as an addition to the new virgin dough.
These buffer tanks are double jacketed in order to cool
down the suspension for storage.

A heat exchanger can be interposed to ensure an exact
temperature control. So it is guaranteed, that always a
defined raw material goes back into production.I

The BAS System is

expandable and offers

a lot of possibilities.

The Plant

STEPHAN dough or bread crusher BAS

STEPHAN fine cutter Microcut-MCH

Electrical installation

Feeding pump

Heat exchanger

Double jacketed buffer tank(s)

……ooff fflleexxiibbllee uussee!!

The STEPHAN Process Process description of Danish Pastry with STEPHAN BAS System

More efficiency with
the new BAS System!

Dosing of raw materials

STEPHAN mixer

Rolling out, folding and

laminating of dough-fat band

Worktable

Form stamping press

Recirculation of residual

dough

Product transport to

proofer and freezer

Collecting of

residual dough

In case of production stop-

transport to freezer

BAS

Processing of

dough residuals

Pumps

Sytem tanks/

Buffer tanks

The capacity of the described STEPHAN BAS System
is, depending on product and process, approx. 1,200
to 2,000 kg/h.

AAnnyy ffuurrtthheerr qquueessttiioonnss ??

WWee wwoouulldd bbee ggllaadd ttoo ggiivvee yyoouu aaddvviiccee !!

Simply integration
in every system.

Function of the
STEPHAN Microcut
System.

Mainly the plant BAS consists of: