Henriksson Bakery is a venerable, family-owned bakery known for its potato bread and other delicious products. The company has been owned by the same family throughout its history. The company was founded by master baker Ferdinand Henriksson in 1919. Bakery production has now been given a complete overhaul with the introduction of a state-of-the-art raw ingredient dosing system.

All the most used raw ingredients – 13 powder and 3 fluid – were included in the automatic dosing circuit.

The most used powder raw ingredients, such as wheat and rye flour, are dosed from the powder silo, and small ingredient raw ingredients and IBC powders from the Powdermatic® Mini raw material doser in the storage room.Precisely weighed powders are run from the silo and Powdermatic with pneumatic conveyors to a second flour scale, from which they are dosed into the dough hopper in a controlled, dust-free manner.

The automatic dosing of fluids is performed by the Watermatic™ and Fluidmatic™ dosing units, which are connected to the raw ingredient system. The Watermatic is a compact dosing unit for the dosing of water. The water being dosed is run from the Watermatic directly into the dough hopper to an accuracy of 1 decilitre and at the desired temperature.

Fluid yeast is dosed by tare weighing with the Fluidmatic™. Placed in the raw ingredient storage room, the dosing unit is comprised of two fluid containers set on scale sensors and an integrated dosing pump, which pumps the precisely weighed fluid into the dough hopper.

In accordance with the product recipes, the recipe dosing system doses 7-10 400-litre raw ingredient batches an hour. The active dosing accuracy maintenance automation monitors dosing accuracies and raw ingredient stock levels. Dosing actions and raw ingredient consumption reports for a desired time period are saved in the system and can be used for a variety of purposes.

"Based on the feedback we've gotten from bakeries, we've made the recipe automation and user interface so user-friendly that anyone can set up a dough production run, even if they don't know a thing about computers. This makes it easier to adopt a new system and allows for a seamless transition to the new equipment," explains Jukka Kousa of Powder Technic Ltd.

Powder Technic installed and launched the new dosing system on a turnkey principle. Equipment installation and electrical wiring were done according to the customer's specifications, thus avoiding production interruptions during installation work. The new dosing system was launched on schedule.

"Thanks to our new, state-of-the-art raw ingredient system, we can more effectively tackle the fierce competition prevailing on the market right now and meet future challenges.  The dosing system allows us to standardise our product quality and, with more efficient production, we'll achieve substantial cost-savings from, for example, reduced raw ingredient consumption and lower labour costs," explains Henriksson Bakery owner, Kenneth Bärlund.