Read the complete testimonial here

DeCock banket
invests in fully
automated raw
material measuring
CONTEXT
DeCock Banket has specialized
in sponge cakes, primarily for the
Dutch market. Under Rudie De
Cock’s incentive, the company grew
quite quickly and in 2010 the bakery
moved to a new building in Hulst.
The old bakery still involved a lot of
manual labour. Weighing and
measuring of the various ingredients
and liquids was still manual. It was
a labourintensive process that was
hard to automate.
Rudie de Cock describes the
former situation as follows: “Up to
a certain point it was still possible
to produce our sponge cakes in the
traditional way. But the increasing
demand made it more and more
difficult to keep this up. I could
only see two options: hire more
people or automate a portion of the
production.”
Challenge
Solution
A larger crew was an option, but Rudie
de Cock realized that this would also
add risks. “When you have more
people, you also increase the chances
of errors. Especially when weighing
and mixing of the raw materials is done
manually. There is always a chance that
the composition or the temperature of
the baking mixture is not always the
same. In terms of guaranteeing the
quality of our sponge cakes, even in
greater volumes, I realized that this was
not the best option.” Furthermore, the
existing location was not suitable for
expansion, and so the plan to start a
new bakery began to grow.
The search for a suitable automation
partner went hand in hand with the
new construction project. Rudie
de Cock says: “We compared three
different suppliers, but we got a good
feeling from Spiromatic right from the
start. They listened to us attentively
and helped us draw up the right
configuration. That also included some
custom work (hardware and software)
and that was also problem-free. The
people at Spiromatic took the time
to explain everything to us in great
detail and showed us around the entire
company and production facility. That
created trust.”
•
•
•
Weighing and mixing the
various ingredients and liquid
used to be done manually.
The production was still being
done according to traditional
methods, which included a
ot of manual labour.
The composition, but also the
temperature of the baking
mixture was not always
consistent.
•
•
DeCock Banket invested in a fully
automatic storage, weighing and
measuring solution.
Separated polyester (GVK) silos
ensured perfect traceability of each
production batch.
WHY SPIROMATIC ?
•
For minor ingredients and iquid eggmeasuring, separate fully automatic
measuring units are provided.
Result
•
•
•
•
The production is 2½ times more
than before, with the same crew
and only one oven line.
Thanks to the user-friendly
installation, anyone here can
control the system and this
provides a lot more flexibility.
Total control of the process
Rudie DeCock: “The system is so userfriendly that anyone here can
operate it and that provides a lot of flexibility. When we were weighing
and measuring manually, sometimes mistakes would be made, but that is
now a thing of the past. We can clearly see that in the consistent quality
of the sponge cakes that are rolling out of our oven. On top of that I now
have total control of the process. All the data from each batch is saved in a
database and can be requested at any time.”
Control extra oven lines with the same
configuration
Enough growing room to aim
for two extra oven lines.
Rudie DeCock: “Communication with Spiromatic is quick and easy and
if there is a problem, they respond right away. We are already producing
2 ½ times, more than before, with the same crew and only one oven line.
The second oven line is already in place and there is room for a third line.
Those two extra oven lines will be easy to manage with our Spiromatic
configuration.”
More control via remote
control with laptop.
Fully automatic recipe control
In the configuration we ultimately selected, nearly everything is automated.
Flour is stored in two composite silos. These are used consecutively
in order to guarantee the traceability of every product batch. For minor
ingredients and liquid eggmeasuring separate fully automated measuring
units are provided. The weighing bunker is on a completely closed- off
storey, so that maximum hygiene in the production environment
is guaranteed. And the fully automatic recipe control is part of the
computercontrolled Spido2B system.
Spiromatic,
the perfect partner
for your
complete project
Spiromatic develops durable total solutions for automated storage,
conveying and dosing of dry & liquid raw materials for the food
industry.
For more than 50 years, Spiromatic has held a leading position in the
dough processing sector in terms of storage, transport and dosing of
ingredients. Our basis? Entrepreneurship, innovation, professionalism
and client focus. Our ambition? To ensure that your production
process runs perfectly, so that you will get the maximum output and
bene! t from your installation.
Spiromatic NV
Karreweg 1, IZ De Prijkels, 9810 Nazareth (Belgium)
T. +32 (0)9 381 87 00 | F. +32 (0)9 386 01 43
E. [email protected] | www.spiromatic.com