Abstract

In this work the authors propose a method for the proper design of bakeries for the production of traditional Sardinian crisp bread known as carasau.
After examining the flow chart, they turn their attention to the sectors for raw materials (water, semolina, yeast, malt and so on), the production machinery and accessories (silos for storing the flours, fermenters, kneading machines, rollers, baking ovens and so on), spaces for manoeuvring and service areas for operators.
The study of the interconnections between the single elements leads to the idea of a plant and building layout which, depending on plant potential, can be applied to different production requirements. In this sense and as an example, the authors propose three typologies, all equally valid from the functional standpoint, but different as concerns architecture.

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