NOBEL
ZERO STRESS SYSTEM

This system of work allows the continuous production of yeast or normal dough band,
with a high degree of constancy and an adjustable thickness.
Thanks to its working methodology, the dough moulder NOBEL is able to treat with delicacy
and without any stress the normal type of dough but also the delicate dough, the pre-fermented
dough and the dough with high percentage of dampness for safeguarding the gluten structure, keeping
the original dough structure and avoiding the loss of the fermentation gases. The final quality
of the product, both frozen and baked (croissant, Danish dough, puff pastry, dough for ciabatta
and the yeast dough in general) is remarkably higher than the traditional extrusion systems.
The dough molder NOBEL - zero stress system is essentially composed by the following parts:
the containment hopper where the product is loaded. In order to guarantee a high degree
of constancy and of production quality it necessary that the loading level is kept constant
by putting a suitable feeling system as an upper hopper for the dough
stocking and the dough division into portions.
extruding head that allows the continuous production
of a dough band avoiding excessive pressures on it

-system for the flour dusting composed by two flour dusters supplied with own conveyor belts.
-system for the side-compression, placed on the molding rollers outlet that guarantees a particular
constancy at the dough width.
- multiroller unit composed by 12 idle rollers 0 76 mm.
each which act in contrast with 'a 0 200 mm. cylinder.
The dough moulder NOBEL is realized in such a way to allow an easy access to the different
Components of the machine for the operator in order to permit and to shorten the cleaning
and maintenance operations. With reduced sizes it could be used both as single unit and inserted
in different production lines and in dough laminating lines already installed.

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