Cleaning Dough & Bakery Production

One of my international customers produces almost a million soft baked goods every day with just one plant and one line. It was our hygiene concept that made this possible – and I’m proud of that.

Philipp Tusch

Key Account Manager and Master Baker

Applications

CIP (cleaning in place)

The CIP process lets you clean closed-loop process systems in production plants, pipelines and tanks. You can also use it to wash your crates, rack trolleys or proofing baskets.

COP (cleaning out of place)

The COP process (also known as cleaning out-of-place or open-plant cleaning) involves cleaning removable system parts and the plant itself. We also test for allergens (e.g., nut proteins) in food processing.

Enzymatic cleaning

Our enzymatic products break up the structures of the biofilm and destroy the microorganisms. We will provide comprehensive advice on the best cleaning methods and take care of the entire enzymatic cleaning process for you.

Conveyor belts

The transport system for your dough pieces or finished products must function smoothly to ensure that your systems run at optimum capacity. Cleaning the conveyor belts is essential for this.

Disinfection

Viruses and germs represent invisible hazards for your production operations and your employees. We will show you how to disinfect surfaces and your machinery correctly, and how fogging can help you get to those reach hard-to-reach areas.

Personal hygiene

A company’s hygienic quality and safety standards start with its staff. Protect your employees and your products from potential contamination during your manufacturing, processing and packaging operations.

Industry specialities

1. Sales areas

Whether on the sales floor or in production, hygiene is always the top priority. After all, your visible surfaces are the first part of your business your customers will notice. Transport trolleys for dough and rack trolleys for dough pieces or finished baked goods must be spotlessly clean. Our hygiene plans will help your sales staff comply with the regulations, so you pass your HACCP audit.

Shot of a cheerful salesman handing a woman fresh bread in the bakery.

Large bakery crates stacked in the industry

2. Crate washing

CIP systems for crates are subjected to heavy use in bakeries due to egg whites and starch from flour and dough residues. All your parameters must be correct to ensure your crate washer functions perfectly as a closed-loop system. Your disinfection process for container cleaning must reach the required 82°C. You need to know exactly how much water your system consumes and the correct concentration for your cleaning agents. The wetting of your containers must be up to standard. Your nozzles must also be set correctly so they don’t cause any unwanted spray patterns to form. Our experts will be happy to advise you on your optimisation options.

3. Machinery for the production of baked goods

Industrial production of baked goods on a production line

Industrial production of pasta on a production line

4. Machinery for pasta production

FAQ

Expert questions

Are you a baker, confectioner, production manager, development manager or QM manager? If so, then you may have already asked yourself the following questions: