Fermented Bread Crumb Production Line

— 20 Years of Professional Expertise in Complete Bread Crumb Processing Systems

As a manufacturer with more than 20 years of experience in bread crumb production technology, we have developed a modern, fully automatic fermented bread crumb production line designed for stable operation, high energy efficiency, and precise process control.

This system integrates dough preparation, fermentation baking, bread cooling, crushing, drying, and sieving — offering customers a continuous, hygienic, and intelligent production solution that ensures excellent crumb texture and consistent quality.

I. Process Overview

The complete production line includes 15 main units, covering the entire process from dough mixing to final packaging of bread crumbs:

1. Dough Mixer

   Mixes flour, yeast, additives, sugar, and oil with water to form a homogeneous dough.

   The mixer ensures perfect blending and dough consistency, providing a stable foundation for the subsequent process.

2. Dough Pre-Cutting with High Elevator

   Cuts large 100 kg dough blocks into 8–10 kg pieces, which are easier to handle and suitable for precise division in the next step.

   The elevator automatically lifts and transfers dough blocks, reducing manual labor.

3. Dough Divider

   Further divides the 8–10 kg dough into smaller 800–1000 g pieces, ensuring uniform bread size and optimal baking results.

   This machine guarantees accurate weight and consistent output.

4. Dough Conveyor

   Transfers divided dough pieces automatically to the moulder, minimizing human contact and improving production hygiene.

5. Dough Moulder

   Removes air pockets from the dough and stretches the texture, improving the internal structure and elasticity.

   This step ensures that the baked bread will have fine and even porosity, ideal for bread crumb production.

6. Moulding Dough Trolley

   Holds the shaped dough for fermentation and baking, forming rectangular bread bricks that will later be processed into crumbs.

7. Electrode Conductive Titanium Plate

   Installed inside the mould boxes to conduct electric current evenly.

   This plate allows the bread to be baked by resistive heating — ensuring uniform internal temperature and stable color without burning.

   The titanium material is corrosion-resistant and long-lasting.

8. Electrode Baking Oven

   Uses the principle of Ohm’s Law to bake the dough uniformly.

   The bread is baked not by external heat but through internal electric resistance, which maintains even moisture and a fine texture — ideal for fermented-type bread crumb production.After baking, the bread bricks are placed on cooling shelves and transferred to a refrigeration room (0–5°C) for 20–24 hours to cool down and evaporate internal moisture.

   This controlled cooling process stabilizes the bread structure and improves final crumb crispness.

9. Bread Bricks Pre-Crusher

   After 24 hours of cooling, the bread bricks are fed into the pre-crusher to break them into small uniform pieces, preparing them for fine pulverization.

10. Crushed Bread Feeding Conveyor

    Collects and transports the pre-crushed bread pieces directly into the pulverizer for continuous processing.

11. Bread Crumbs Pulverizer

    Grinds the bread pieces into Panko-style or granular bread crumbs of various sizes, depending on product requirements.

    The pulverizer ensures uniform particle shape and minimizes powder generation.

12. High Hoister (Z-Type Elevator)

    Transfers the crushed bread crumbs gently to the drying machine while maintaining product integrity and hygiene.

13. Vibrant Fluid Bed Dryer

    Dries the bread crumbs using evenly distributed hot air, achieving a final moisture content of 8–12%.

    This type of dryer is highly efficient and prevents deformation, keeping the natural shape of the crumbs.

14. Cooling Conveyor (6 Meters)

    Cools down the hot, dried bread crumbs gradually to normal temperature, preventing condensation and clumping during storage or packaging.

15. Vibrant Square Sieve

    Separates the bread crumbs into different particle sizes (fine, medium, coarse) for various applications and packaging options.

II. Technical Advantages

Fully Automatic and Continuous Production – from mixing to sieving, minimizing manual operation and human error.

Energy-Saving Design – intelligent temperature control, recycled hot air drying, and efficient motor systems reduce energy use by up to 25%.

Hygienic Stainless-Steel Construction – all food-contact parts made of SUS304, compliant with HACCP, ISO, and CE standards.

Precise Fermentation and Cooling Control – ensures stable bread texture, color, and crumb crispness.

Flexible Product Output – adjustable for different crumb sizes: snowflake, granular, or needle-type Panko.

Long Service Life – durable components with anti-corrosion treatment and low maintenance requirements.

III. Conclusion

With 20 years of continuous innovation and field experience, our fermented bread crumb production line represents the highest standard of automation, energy efficiency, and food safety.
It delivers consistent quality, low operating cost, and high productivity, meeting the requirements of modern food industries around the world.

Whether for a new production plant or an upgrade project, our system provides a complete, turnkey solution to achieve stable, efficient, and hygienic bread crumb manufacturing.

Equipment Introduction:

• Dough Mixer (Mixing the flour,yeast,Additives, sugar, oil with water to be dough)

• Dough Pre-Cutting with high Elevator （Cutting bigger 100kg dough to be 8-10 kg per pieces）

• Dough Divider （Cutting bigger 10kg dough to be 800-1000g per pieces）  

• Dough Conveyor (transfer the cut dough to be mouder)

• Dough Moulder ( Squeeze out the air from the dough and extend the dough texture)

• Moulding Dough Trolley (For Fermentation and baking dough to be bread bricks)

• Electrode Conductive Titanium-Plate (helping dough bakes to be bread-It fixed in moulding Boxes)

• Electrode Baking Oven (for Bake bread by heating it according to Ohm's Law).After baking to put on the bread bricks shelves for cooling down the temperature and Evaporate moisture form bread in refergruture room (0-5 Degreen) 20-24 hours

• Bread Bricks Pre-Crusher (After the 24 hours cooling of bread bricks, then put in pre-crusher to crushing the bread to be smaller pieces)

• Crushed Bread Feeding Conveyor (Collecting the crushed smaller pieces of bread onto the Pulverizer)

• Bread Crumbs Pulverizer( to crushing the smaller bread to be Panko or Granular Breadcrumbs of various sizes)

• High Hoister (Z type) (to Collecting the crushed bread crumbs to Drying machine

• Vibrant Fluid Bed Dryer( To drying crushed bread crumbs to be 8-12 % moisture for storing. This Dryer is good for Efficient and protect the shape of the breadcrumbs)

• Cooling Conveyor-6 Meters (cooling high temperature dried bread crumbs to be normal termperture)

• Vibrant Square Siever (Sieving the bread crumbs to be several sizes for packing and sale)

Jinan Arrow Machinery Co., Ltd.

Address: NO.7287 AIRPORT ROAD, JINAN, CHINA Phone/WhatsApp: +86 187 64157970 E-mail: trade@znmachinery.com Website: www.znmachinery.com