The Original Codos® System - Continuous Dough Production
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The Reimelt Codos System is perfect for manufacturers producing pretzels and buns around the clock, according to Operations Manager Heribert Gotz from Bäckerbub GmbH.
In the newly expanded production facility, Bäckerbub produces approximately 240,000 pretzels daily. The automated raw material preparation is a part of the Codos System continuous dough production process. Other baked goods such as buns, french loaves and specialty rolls can be economically produced through a simple recipe selection.
The Codos System has convinced production manager Heribert Gotz of its efficient production with consistently high quality. Modern technology with an easy to use operating system is in operation in 3 shifts, with ease of cleaning an integrated part of the concept.
Over 169 K&U franchise bakeshops in the region of Reutlingen, Stuttgart, Ludwigsburg, Göppingen, Ulm and Kirchheim are delivered fresh baked goods up to three times daily.
Reimelt scope of supply:
- Outdoor storage silos
- Minor ingredient system MinDos
- Liquid yeast metering
- Liquid sponge and sourdough production
- Cold water provisioning
- Electrical control and operating system
- Continuous dough production with the Codos® System
Production area: approx. 10,000 m2
Employees: approx. 230
Daily flour use: approx. 27 Tons
Daily production
Bread rolls: 150,000 pieces.
Pretzels: 240,000 p
- Compact system with low space requirements
- Controlled process parameters, i.e. temperature control
- Immediate influence of the dough quality
- Low maintenance and wear construction
- Approx. 30% energy savings as opposed to batch systems
- Continuous operation without peak loads: gentle material handling, energy saving
- Defined dough temperature through double-walled trough construction
- Easy to clean
- Simple recipe change with low preparation time
- Applicable for many products
