Flour for bakeries and patisserie, etc.
This sector is experiencing a revolution by abandoning the current valve bags for “hermetic” open mouth bags.
The way of working with this product that is characterised by being very powdery, very fluid and with low specific weight can be summarized mainly by:
- Forced dosing and filling, with a safe, rapid system that minimises the level of residual air in the product.
- De-aeration of the product by means of a probe or vibration, compaction system to reduce the volume of the product in the bag before closing it.
- Possibility of installing one or more sealing systems.
- Versatility of formats (from 5 up to 50 Kg.)