Confectioneries & Bakeries

It has been over 10,000 years since humankind first began to cultivate grains. To begin with, it was discovered that grain could be ground, mixed with water and eaten as mush. Later, people found that this mush could be dried – in essence, baked – on hot stones. It was the invention of the oven and the discovery of the effect of yeast that finally made bread to a staple food in the diets of many peoples. The Egyptians cultivated yeast for use in baking already in ancient times. It was also in Egypt that further refining developments to the oven were made. Five thousand years ago, over 30 different types of bread already existed in Egypt. The art of breadmaking then found its way into Europe through Greece and the Roman Empire. It was finally in Europe that the largest variety of bread types was developed over the centuries.

Bakery products fall into three general categories: bread loaves, smaller bread products (such as pretzels, rolls, or croissants) and pastries (such as cookies, cakes, or pies). The difference between the categories lies in the exact composition of the dough or batter from among the most important ingredients, which usually include flour, water or milk, salt, sugar, yeast, eggs, butter or oil, and spices. After mixing the ingredients and allowing the dough to rise, it is baked at temperatures of about 180°C to 250°C.

Pastries are made in a confectionery or pastry shop. Historically, certain bakers slowly began refining their bread doughs by adding ingredients like honey, sugar, spices, marzipan, or chocolate, to name just a few. These bakers thus became confectioners and so began the production of cakes, pies, tortes, pralines, ice cream, candied fruit and all other kinds of sweets and treats.

In modern baking establishments and industrial bakeries, NEMO® Progressing Cavity Pumps have proven themselves through decades of operation in a great variety of demanding conveying tasks. For example, special designs are available for the transport of chocolate and marzipan. For conveying sensitive yeast, the NEMO® Hygienic Pump is used. In addition to the various doughs and batters, our pumps can transport fats, oils, honey, marzipan, egg mixtures, fruit juices, flavoring agents, glucose, almond pastes, nut pastes, fruit, gelatin, fillings and many other media. The pump type selected for use will depend upon the properties of the medium in the respective stage of the production process. Our experts will find you the perfect solution, whatever your conveying task.

NEMO® Progressing Cavity Pumps
NEMO® Progressing Cavity Pumps can be used in any area of industry where a great variety of different substances must be pumped or very precisely dosed.
more information

NEMO® BO Progressing Cavity Pump
The NEMO@ BO Progressing Cavity Pump with square/rectangular hopper and coupling rod with feeding screw and force-feed chamber is employed in almost all branches of industry to provide continuous, pressure-stable, gentle and low-pulsation conveyance.
more information

NEMO® BF Progressing Cavity Pumps
The NEMO@ BF is used in all branches of industry to provide continuous, pressure-stable, gentle and low-pulsation conveyance with dosing in proportion to rotation speed. It is employed primarily for highly viscous, compacted and crumbly substances that do not have a tendency to bridge.
more information

NEMO® BH...the way to a hygienic solution!
The NEMO® BH Hygienic Pump is employed in the foodstuff, pharmaceutical, cosmetic and chemical/biochemical industries for hygienic applications and optimal cleaning. It is ideal in these settings due in part to its continuous, pressure-stable, gentle and low-pulsation conveyance and in part to its capability of dosing in proportion to speed.
more information