Baking & Snack - May 2018 - 86
Gentle processing starts at the butter may come with a lower cost, but that also comes
very beginning and goes with processing considerations.
through stacking, sheeting,
"Providing the right amount of fat in a lamination
layering and laminating. process controls the cost," said John McIsaac, viceTromp Group
president, strategic business development, Reiser. "But
more importantly, it affects the product quality. If the fat
application is inconsistent, the product will be inconsistent." Reiser's Vemag depositor and Reiser-engineered
sheet dispensers offer uniform fat dispersion, according
to Mr. McIsaac.
When running butter through a fat pump, it's hard to
avoid separating the water from the fat. To avoid getting
too much water onto the dough, Rondo's fat pump is designed with a water extraction area. "There's no way to
prevent the water separating from the fat when you put
it under pressure, but with this design, we can separate
it without bringing it all the way onto the dough sheet,"
Mr. Murphy said.
At Rademaker, the company's fat pump is equipped
with a pressure switch that monitors and maintains
consistent pressure levels. "This ensures the baker is
not jamming butter through a nozzle and out onto the
dough sheet," Mr. Riggle explained. "The machine carefully meters so there's still some separation of water and
fat but nowhere near as much because it's done gently."
On Rheon's MM line, dough is extruded through a
10-in. diameter tube that is lined inside with the butter
or other fat to incorporate it into the dough. Although
this is an older technology for Rheon, many pastry producers swear by the process, according to John Giacoio,
vice-president, sales, Rheon. Conversely, its stress-free
V4 line lays the butter on top of the sheeted dough before folding it into layers.
Temperature is another factor that must be considered with the type of fat used in a value or premium
pastry because butter has a much lower melt point and
a narrower temperature range for machinability than
"Oftentimes when you're dealing with a 'real' ingredi-
86 Baking & Snack May 2018 / www.bakingandsnack.com
ent like butter, it needs to be processed at a much colder
temperature," said David Moline, vice-president, sales
and marketing, Moline Machinery. The company's Ram
Feeder can handle butter and other fats down to 32˚F
with a high level of uniformity, according to Mr. Moline.
Mr. Murphy explained the importance of equilibrium
between the dough and butter in a premium pastry process. Extruding butter onto a dough band will naturally
warm it, and the pastry dough is typically cooled at that
point, either through an ice or refrigerated system or a
Even though premium
pastries were originally
hand-made, there is
such thing as gentle
processing in automation.
jacketed mixer. "This is where process time is important because once you make the dough books or blocks,
you want to allow the butter and dough temperature to
equilibrate," he said.
Jim Cummings, president, Tromp Group, noted that
maintaining a cooler temperature with premium pastry
dough goes for any type of fat being used. "Premium
products machine better and form better when cold,"
he said. "All types of fat work with our equipment, and
with fat like palm shortening, it's also beneficial to keep
Goldilocks was onto something when she tested the
proverbial porridge: You have to get the temperature just
right. Laminate pastry dough when it's too warm and
the fat's too cold, Mr. Riggle warned, and the fat will tear
through the dough. "On the other hand, if the dough is