Baking & Snack - May 2018 - 88
too cold and the fat's too warm, the fat will get absorbed
into the dough, and it won't create that nice, distinctive
layering," he said. "This is a processing step we really
pay attention to ... when working with butter, keep the
dough and fat a consistent temperature so that when it's
sheeted down, it's not damaging the layers a baker spent
all this time and money creating."
Less stress, more rest
Pastry dough can be handled
with care, even when scaling up,
and modern processing can still
have a careful touch.
Premium pastries are the prima donnas of baked
goods processing; you can't stress them out, and they
require lots of R&R, even when scaling up.
Sometimes, how gently the dough is processed
drives the need for rest time. "You really need equipment that's not going to tear up the dough," Mr. Riggle
said, "especially when you're doing lamination because if you tear up the dough, it's going to take more
time to recover."
Even though premium pastries were originally
hand-made, there is such thing as gentle processing
in automation. "We can apply the fat or butter consistently. We can do all the folds and cutting. We can
even do the booking automatically so the operator
doesn't have to do the folding," Mr. Riggle asserted,
noting a US customer for whom Rademaker designed
a system to even automatically wrap the dough books
and put them in pans. "All the operator has to do is
take the book, put it in a rack and make sure there is
88 Baking & Snack May 2018 / www.bakingandsnack.com
someone with a good stopwatch who knows when to
take it out," he said.
Rademaker takes it easy on the dough up front with
its Double Chunk Sheeting System and Low Stress
Before the onset of such automation, lamination
required strong arms to fold the dough and gentle
hands so as not to damage it. Today's process doesn't
stray from that careful touch. Rheon's V4 line specializes in stress-free dough reduction that does not require compression rollers but instead uses a stretcher,
which comprises three conveyor belts in one machine.
"After you have that 'sandwich' of dough with butter inside and you have to reduce the thickness and
start putting the layers in, we use the stretcher, and
each belt moves faster than the one before. It's pulling the dough so there's no breaking of the layers," Mr.
Because the stretcher doesn't break the layers, Mr.
Giacoio said, Rheon achieves the same volume with
20 to 30% fewer layers. "We can accomplish the same
oven spring because the fat is trapped between the
dough layers, and it causes the dough to puff," he said.
"If you break those layers, the fat leaks out, and you
don't get that jump."
For Tromp Group, gentle processing starts at the beginning and goes through the rest time. "Tromp Group
feels that starting with a stress-free dough feeder, cut-