Baking & Snack - March 2018 - 98

MIXING

Controlling that temperature is something continuous
mixer have struggled to do ... but no longer.
Dough mixed in continuous
mixers is consistently the
same age as it reaches
downstream equipment
Reading Bakery Systems

VMI North America applies its ingredient dosing accuracy across the board, enabling bakers to use a variety
of ingredients in their formulations. "We're able to handle a wide range of ingredients in different formats," said
Terry Bartsch, president and CEO. "We're able to adapt
to the customer's formula." The company's VeryMix can
handle solid shortening or liquid oils, different flours,
liquid or dried eggs, and dried fruits and other particulates. This lets bakers forego tailoring their formulation
to the equipment.

Control of dough temperature
Mixing is critical to the consistency and quality of the final product and the efficiency of the process downstream
because it is where the dough is born. Flour and water
come together to form the gluten structure that will give
bread its volume and texture. At some point, however,
the energy that the mixer imparts can raise the dough
temperature and undo all the good work that has been
established. Controlling that temperature is something
continuous mixers have struggled to do ... but no longer.
"We have improved the ability to control the dough
temperature and make dough at even lower temperatures when required," Mr. Warren said.
Monitoring that energy with other tooling helps bakers avoid the issue of creeping dough temperatures.
"We're constantly monitoring the energy of the mixer itself and the temperature of the dough," Mr. Bartsch said.
"We have very accurate temperature control because we
have glycol-cooled double-jacketed vessels on both of
our continuous mixers."
The VeryMix system's mixing chamber is double-jacketed, allowing operators to cool the dough and achieve

98 Baking & Snack March 2018 / www.bakingandsnack.com

temperatures as low as 55 to 57°F for puff pastry. Not
only does the system have a cooling jacket to give bakers
control, but it also allows operators to monitor the motor intensity and dough temperature through graphs and
visual metering, which aids in stability.
Because dough is constantly being mixed in these systems, they can produce large amounts of dough; however, what's being actively mixed is a smaller quantity. It all
adds up to the final desired amount of dough. Cooling
requires it to be exposed to a cooler surface area. When
working with large amounts of dough, say 15,000 lb, Mr.
Bartsch suggested bakers opt for two back-to-back continuous mixers. Dough is mixed in the first system and
then transferred to the second cooled vessel to finish.
This gives the dough more time and exposure to a cooler
surface and keeps the process moving.
Zeppelin's CODOS system features proprietary cooling designs for the ingredients and the mixing chamber. These designs can respond quickly to any changing
process conditions to give precise control over the final
dough temperature.
Bühler's ContiMix, which will be introduced at iba,
taking place Sept. 15-20 in Munich, features integrated
cooling systems to help control dough temperatures
throughout the mixing process.

Control the atmosphere
In an automated process, bakers should have control over
ingredient flow and dough temperature, but some mixers
also offer the ability to control the air entering the dough
or batter. Air fills in the structure of these final products
and helps manage the consistency that will aid in downstream processing. In bread dough, air fills in the gluten


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Baking & Snack - March 2018

Table of Contents for the Digital Edition of Baking & Snack - March 2018

Baking & Snack - March 2018
Contents
Editorial - Clothes don’t make the man … or the food
Newsfront - Clif Bar, King Arthur Flour announce endowment
Newsfront - Bimbo launches major environmental initiative
Newsfront - TreeHouse to close snack food plant in Visalia, CA
News - Amazon, Whole Foods launch free two-hour grocery delivery
News - Rademaker adds US Systems Integrations Division
News - ASB showcases 2018 Innovation Awards
News - BEMA Renames Lifetime Achievement Award
NEws - Middleby acquires Hinds-Bock
News - People
News - In Brief
SPECIAL REPORT - Risk vs. Reward
SPECIAL REPORT - Pockets of Opportunity
OPERATIONS - Sea Change
Serving up culture … family style
A new ‘reality’ for facility design
TRENDS - MODIFYING MAINSTAYS
FORMULATION - full of function and Flavor
Boosting labeling effectiveness
FORMULATION - The Sweet Spot
Choosing clean colors for baked goods
TECHNICALLY SPEAKING - Under the Microscope
EQUIPMENT - THE BEST OF ALL WORLDS
When pizza goes gluten-free
EQUIPMENT - Efficiency Bred from Uniformity
Pre-mixing for pique consistency
Sanitation to keep things moving
OPERATIONS - BUILD IT, AND THEY WILL THRIVE
EQUIPMENT - Awaiting a Verdict
SPECIAL REPORT - An Eventful Reunion
Events
Innovations
featured innovation center - MANILDRA: FULL-CIRCLE DEVELOPMENT
ingredients & formulating
equipment & packaging
patents
new on the shelf
MARKETPLACE
AD INDEX
Baking & Snack - March 2018 - Baking & Snack - March 2018
Baking & Snack - March 2018 - Baking & Snack - March 2018
Baking & Snack - March 2018 - 2
Baking & Snack - March 2018 - 3
Baking & Snack - March 2018 - 4
Baking & Snack - March 2018 - 5
Baking & Snack - March 2018 - 6
Baking & Snack - March 2018 - 7
Baking & Snack - March 2018 - 8
Baking & Snack - March 2018 - Contents
Baking & Snack - March 2018 - 10
Baking & Snack - March 2018 - 11
Baking & Snack - March 2018 - Editorial - Clothes don’t make the man … or the food
Baking & Snack - March 2018 - 13
Baking & Snack - March 2018 - 14
Baking & Snack - March 2018 - 15
Baking & Snack - March 2018 - Newsfront - TreeHouse to close snack food plant in Visalia, CA
Baking & Snack - March 2018 - 17
Baking & Snack - March 2018 - News - BEMA Renames Lifetime Achievement Award
Baking & Snack - March 2018 - 19
Baking & Snack - March 2018 - News - In Brief
Baking & Snack - March 2018 - 21
Baking & Snack - March 2018 - 22
Baking & Snack - March 2018 - SPECIAL REPORT - Risk vs. Reward
Baking & Snack - March 2018 - 24
Baking & Snack - March 2018 - SPECIAL REPORT - Pockets of Opportunity
Baking & Snack - March 2018 - 26
Baking & Snack - March 2018 - 27
Baking & Snack - March 2018 - 28
Baking & Snack - March 2018 - 29
Baking & Snack - March 2018 - 30
Baking & Snack - March 2018 - 31
Baking & Snack - March 2018 - 32
Baking & Snack - March 2018 - 33
Baking & Snack - March 2018 - 34
Baking & Snack - March 2018 - 35
Baking & Snack - March 2018 - 36
Baking & Snack - March 2018 - OPERATIONS - Sea Change
Baking & Snack - March 2018 - Serving up culture … family style
Baking & Snack - March 2018 - 39
Baking & Snack - March 2018 - 40
Baking & Snack - March 2018 - 41
Baking & Snack - March 2018 - 42
Baking & Snack - March 2018 - 43
Baking & Snack - March 2018 - 44
Baking & Snack - March 2018 - 45
Baking & Snack - March 2018 - A new ‘reality’ for facility design
Baking & Snack - March 2018 - 47
Baking & Snack - March 2018 - 48
Baking & Snack - March 2018 - 49
Baking & Snack - March 2018 - 50
Baking & Snack - March 2018 - TRENDS - MODIFYING MAINSTAYS
Baking & Snack - March 2018 - 52
Baking & Snack - March 2018 - 53
Baking & Snack - March 2018 - 54
Baking & Snack - March 2018 - 55
Baking & Snack - March 2018 - 56
Baking & Snack - March 2018 - 57
Baking & Snack - March 2018 - 58
Baking & Snack - March 2018 - 59
Baking & Snack - March 2018 - 60
Baking & Snack - March 2018 - FORMULATION - full of function and Flavor
Baking & Snack - March 2018 - 62
Baking & Snack - March 2018 - 63
Baking & Snack - March 2018 - 64
Baking & Snack - March 2018 - 65
Baking & Snack - March 2018 - Boosting labeling effectiveness
Baking & Snack - March 2018 - 67
Baking & Snack - March 2018 - 68
Baking & Snack - March 2018 - 69
Baking & Snack - March 2018 - 70
Baking & Snack - March 2018 - 71
Baking & Snack - March 2018 - 72
Baking & Snack - March 2018 - FORMULATION - The Sweet Spot
Baking & Snack - March 2018 - Choosing clean colors for baked goods
Baking & Snack - March 2018 - 75
Baking & Snack - March 2018 - 76
Baking & Snack - March 2018 - 77
Baking & Snack - March 2018 - 78
Baking & Snack - March 2018 - 79
Baking & Snack - March 2018 - 80
Baking & Snack - March 2018 - 81
Baking & Snack - March 2018 - 82
Baking & Snack - March 2018 - TECHNICALLY SPEAKING - Under the Microscope
Baking & Snack - March 2018 - 84
Baking & Snack - March 2018 - EQUIPMENT - THE BEST OF ALL WORLDS
Baking & Snack - March 2018 - 86
Baking & Snack - March 2018 - 87
Baking & Snack - March 2018 - 88
Baking & Snack - March 2018 - 89
Baking & Snack - March 2018 - When pizza goes gluten-free
Baking & Snack - March 2018 - 91
Baking & Snack - March 2018 - 92
Baking & Snack - March 2018 - 93
Baking & Snack - March 2018 - 94
Baking & Snack - March 2018 - EQUIPMENT - Efficiency Bred from Uniformity
Baking & Snack - March 2018 - Pre-mixing for pique consistency
Baking & Snack - March 2018 - 97
Baking & Snack - March 2018 - 98
Baking & Snack - March 2018 - 99
Baking & Snack - March 2018 - Sanitation to keep things moving
Baking & Snack - March 2018 - 101
Baking & Snack - March 2018 - 102
Baking & Snack - March 2018 - OPERATIONS - BUILD IT, AND THEY WILL THRIVE
Baking & Snack - March 2018 - 104
Baking & Snack - March 2018 - 105
Baking & Snack - March 2018 - 106
Baking & Snack - March 2018 - 107
Baking & Snack - March 2018 - 108
Baking & Snack - March 2018 - EQUIPMENT - Awaiting a Verdict
Baking & Snack - March 2018 - 110
Baking & Snack - March 2018 - 111
Baking & Snack - March 2018 - 112
Baking & Snack - March 2018 - 113
Baking & Snack - March 2018 - 114
Baking & Snack - March 2018 - 115
Baking & Snack - March 2018 - 116
Baking & Snack - March 2018 - SPECIAL REPORT - An Eventful Reunion
Baking & Snack - March 2018 - Events
Baking & Snack - March 2018 - 119
Baking & Snack - March 2018 - 120
Baking & Snack - March 2018 - Innovations
Baking & Snack - March 2018 - 122
Baking & Snack - March 2018 - featured innovation center - MANILDRA: FULL-CIRCLE DEVELOPMENT
Baking & Snack - March 2018 - ingredients & formulating
Baking & Snack - March 2018 - 125
Baking & Snack - March 2018 - equipment & packaging
Baking & Snack - March 2018 - 127
Baking & Snack - March 2018 - 128
Baking & Snack - March 2018 - 129
Baking & Snack - March 2018 - 130
Baking & Snack - March 2018 - 131
Baking & Snack - March 2018 - patents
Baking & Snack - March 2018 - 133
Baking & Snack - March 2018 - new on the shelf
Baking & Snack - March 2018 - MARKETPLACE
Baking & Snack - March 2018 - 136
Baking & Snack - March 2018 - 137
Baking & Snack - March 2018 - 138
Baking & Snack - March 2018 - 139
Baking & Snack - March 2018 - 140
Baking & Snack - March 2018 - 141
Baking & Snack - March 2018 - 142
Baking & Snack - March 2018 - 143
Baking & Snack - March 2018 - 144
Baking & Snack - March 2018 - AD INDEX
Baking & Snack - March 2018 - 146
Baking & Snack - March 2018 - 147
Baking & Snack - March 2018 - 148
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