BREADCRUMBS CLASSIFICATION

Breadcrumbs are often produced as a by-product from bakery lines or from dedicated processes where baked products are cooled, milled, and then classified. The resulting powder typically contains a wide particle size distribution, including large bread fragments that will not adhere properly to the product surface and very fine particles that behave like flour, forming an undesirable paste during cooking.

The classification process focuses on obtaining a controlled, on-spec fraction, while removing both the oversize fraction and the fines. This operation directly influences coating uniformity, oil uptake, and crunchiness, as well as the visual appearance of the finished product. At the same time, it supports process stability in downstream equipment such as coating lines, fryers, and ovens.

Vibrating sieving is particularly suitable for breadcrumbs, as it offers gentle handling of a fragile product while achieving precise separation on two or three mesh decks, depending on the incoming particle size distribution. Key parameters such as mesh size, throughput, and installation point must be defined according to the desired cut points and the characteristics of the upstream milling stage.

MLT Cuccolini VPB vibrating sieves are well suited for small to medium capacities and batch or semi-continuous production. Typically installed after the mill and before storage or packaging, VPB units can work with two or three decks to separate oversize fragments, on-spec crumbs, and fines. Their compact design and easy integration make them a good fit for bakeries looking to valorise non-conforming baked products through a dedicated rework line in combination with a mill.

For higher capacities or more demanding industrial layouts, VPM vibrating sieves provide enhanced throughput while maintaining the same level of classification accuracy. Installed in continuous production lines, they ensure a stable cut at the required mesh sizes, delivering a consistent crumb fraction to coating processes. Their robust construction and calibrated vibration help maintain long-term performance, even in 24/7 industrial environments.

Both VPB and VPM can be supplied in food-grade execution, with stainless steel contact parts, hygienic design features, and easy access for cleaning. This supports high hygiene standards, frequent product changes, and compliance with food safety requirements in bakery and coating plants.

Using MLT Cuccolini VPB and VPM vibrating sieves for breadcrumbs classification ensures a controlled crumb size distribution, improving coating adhesion, frying behaviour, and final product texture. The removal of oversize fragments and fines also helps protect downstream equipment and stabilise production, reducing waste and rework.

The possibility to integrate these sieves into rework lines for non-conforming baked products further enhances resource efficiency and supports a more sustainable approach to bakery production.

Contact MLT Cuccolini to discuss your breadcrumbs classification process and identify the most suitable vibrating sieving solution for your specific bakery or coating application.