Industry solution: cakes & pastries
For cakes, gateaux and fine pastries.
Many ingredients, liquid raw materials such as cream, sour cream and egg, countless recipes: producing cakes and fine pastries places high demands on recipe accuracy and dosing. That is exactly what BakerySuite controls.
What matters
How BakerySuite supports cake and pastry production.
Liquid dosing
Sour cream, cream, oil and egg are dosed from liquid tanks directly into the kneader via BakerySuite SPS.
Many recipes, one truth
Whether maintained in the ERP or in BakerySuite – every line works with the current recipe.
Station by station
Dough, forming, baking, topping, packing: every station reports its progress at the terminal.
Fully traceable
Every raw material batch is assigned to the order – important for dairy products and egg. More on traceability
Multiple production units
A separate BakerySuite per production unit, even with different PLC systems – brought together in the Control Panel.
Spot bottlenecks
The Control Panel shows which station is currently slowing things down – for example topping or packing.
Reference
In use at THOKS in Waltershausen.
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THOKS GmbH
Waltershausen, Thuringia, Germany
Thüringer Obstkuchen GmbH produces tray bakes and cream slices. Here, BakerySuite controls two production units – with two independent BakerySuite installations and different PLC systems.
All references
Frequently asked questions
Can BakerySuite dose liquid ingredients?
Yes. Via BakerySuite SPS, liquids such as sour cream, cream, oil or egg are dosed from liquid tanks into the kneader exactly to recipe.
Is BakerySuite also suitable for confectionery?
Yes – wherever production follows a recipe. BakerySuite is in use, among other things, in the production of tray bakes and cream slices.
Do you produce cakes or fine pastries?
We’ll show you how BakerySuite controls your recipes, dosing and lines.