Baking & Snack - May 2018 - 88

PASTRY PROCESSING

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.
Rheon

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
Sheeter.
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.
Giacoio said.
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-


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Baking & Snack - May 2018

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

Baking & Snack - May 2018
Contents
Contents
Editorial - The yin and the yang
Newsfront - ABA announces strategic plan and new officers
BBU launches Voluntary Separation Program
Mondelez expands sustainable cocoa sourcing efforts
News - Investment group agrees to acquire Hearthside Food
Campbell Soup creates new US snacking unit
GFF’s 2017 accomplishments sustain its 2018 goals
Intralox debuts NEXT conveyance conference
Clextral hosts extruded foods seminar
Middleby to host Artisan bread workshop
New experiences and offerings for artisan bakers at IBIE 2019
In Memoriam
Forecasting bakery trends and growth
People/In Brief
Q&A: BEMA-U - CULTIVATING LEADERSHIP
FSMA Update - Playing it safe OVERSEAS
The ongoing allergen battle
Miller Baking Co. - QUALITY SERVICE
Buns - Setting the Seasonal Sails
Chocolate - IT’S ALL GOOD
Food Safety - from FARM to FORK
TECHNICALLY SPEAKING - PREPARING FOR THE WORST
Pastry Processing - hit the SWEET SPOT
Slicing - Cooled, Cold, Colder
Putting dessert portioning on automatic
Carbon Footprint - efficiency through SUSTAINABILITY
Line Speeds - MAKING UP FOR PAST MISTAKES
INDUSTRY INSIGHT - Keep Calm
INDUSTRY IMAGES - UNITING Innovation and Imagination
Meeting Preview - expanding MINDS AND SPACES
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2018 - Baking & Snack - May 2018
Baking & Snack - May 2018 - Baking & Snack - May 2018
Baking & Snack - May 2018 - 2
Baking & Snack - May 2018 - 3
Baking & Snack - May 2018 - 4
Baking & Snack - May 2018 - 5
Baking & Snack - May 2018 - 6
Baking & Snack - May 2018 - 7
Baking & Snack - May 2018 - 8
Baking & Snack - May 2018 - Contents
Baking & Snack - May 2018 - 10
Baking & Snack - May 2018 - Contents
Baking & Snack - May 2018 - Editorial - The yin and the yang
Baking & Snack - May 2018 - 13
Baking & Snack - May 2018 - Mondelez expands sustainable cocoa sourcing efforts
Baking & Snack - May 2018 - 15
Baking & Snack - May 2018 - Intralox debuts NEXT conveyance conference
Baking & Snack - May 2018 - 17
Baking & Snack - May 2018 - In Memoriam
Baking & Snack - May 2018 - People/In Brief
Baking & Snack - May 2018 - 20
Baking & Snack - May 2018 - 21
Baking & Snack - May 2018 - Q&A: BEMA-U - CULTIVATING LEADERSHIP
Baking & Snack - May 2018 - 23
Baking & Snack - May 2018 - 24
Baking & Snack - May 2018 - FSMA Update - Playing it safe OVERSEAS
Baking & Snack - May 2018 - 26
Baking & Snack - May 2018 - 27
Baking & Snack - May 2018 - The ongoing allergen battle
Baking & Snack - May 2018 - 29
Baking & Snack - May 2018 - 30
Baking & Snack - May 2018 - 31
Baking & Snack - May 2018 - 32
Baking & Snack - May 2018 - 33
Baking & Snack - May 2018 - Miller Baking Co. - QUALITY SERVICE
Baking & Snack - May 2018 - 35
Baking & Snack - May 2018 - 36
Baking & Snack - May 2018 - 37
Baking & Snack - May 2018 - 38
Baking & Snack - May 2018 - 39
Baking & Snack - May 2018 - 40
Baking & Snack - May 2018 - 41
Baking & Snack - May 2018 - 42
Baking & Snack - May 2018 - 43
Baking & Snack - May 2018 - 44
Baking & Snack - May 2018 - 45
Baking & Snack - May 2018 - 46
Baking & Snack - May 2018 - 47
Baking & Snack - May 2018 - 48
Baking & Snack - May 2018 - 49
Baking & Snack - May 2018 - 50
Baking & Snack - May 2018 - Buns - Setting the Seasonal Sails
Baking & Snack - May 2018 - 52
Baking & Snack - May 2018 - 53
Baking & Snack - May 2018 - 54
Baking & Snack - May 2018 - 55
Baking & Snack - May 2018 - 56
Baking & Snack - May 2018 - 57
Baking & Snack - May 2018 - 58
Baking & Snack - May 2018 - 59
Baking & Snack - May 2018 - 60
Baking & Snack - May 2018 - Chocolate - IT’S ALL GOOD
Baking & Snack - May 2018 - 62
Baking & Snack - May 2018 - 63
Baking & Snack - May 2018 - 64
Baking & Snack - May 2018 - 65
Baking & Snack - May 2018 - 66
Baking & Snack - May 2018 - 67
Baking & Snack - May 2018 - 68
Baking & Snack - May 2018 - 69
Baking & Snack - May 2018 - 70
Baking & Snack - May 2018 - Food Safety - from FARM to FORK
Baking & Snack - May 2018 - 72
Baking & Snack - May 2018 - 73
Baking & Snack - May 2018 - 74
Baking & Snack - May 2018 - 75
Baking & Snack - May 2018 - 76
Baking & Snack - May 2018 - 77
Baking & Snack - May 2018 - 78
Baking & Snack - May 2018 - 79
Baking & Snack - May 2018 - 80
Baking & Snack - May 2018 - 81
Baking & Snack - May 2018 - 82
Baking & Snack - May 2018 - TECHNICALLY SPEAKING - PREPARING FOR THE WORST
Baking & Snack - May 2018 - 84
Baking & Snack - May 2018 - Pastry Processing - hit the SWEET SPOT
Baking & Snack - May 2018 - 86
Baking & Snack - May 2018 - 87
Baking & Snack - May 2018 - 88
Baking & Snack - May 2018 - 89
Baking & Snack - May 2018 - 90
Baking & Snack - May 2018 - 91
Baking & Snack - May 2018 - 92
Baking & Snack - May 2018 - 93
Baking & Snack - May 2018 - 94
Baking & Snack - May 2018 - Slicing - Cooled, Cold, Colder
Baking & Snack - May 2018 - Putting dessert portioning on automatic
Baking & Snack - May 2018 - abm - 1
Baking & Snack - May 2018 - abm - 2
Baking & Snack - May 2018 - abm - 3
Baking & Snack - May 2018 - abm - 4
Baking & Snack - May 2018 - 97
Baking & Snack - May 2018 - 98
Baking & Snack - May 2018 - 99
Baking & Snack - May 2018 - 100
Baking & Snack - May 2018 - 101
Baking & Snack - May 2018 - 102
Baking & Snack - May 2018 - Carbon Footprint - efficiency through SUSTAINABILITY
Baking & Snack - May 2018 - 104
Baking & Snack - May 2018 - 105
Baking & Snack - May 2018 - 106
Baking & Snack - May 2018 - 107
Baking & Snack - May 2018 - 108
Baking & Snack - May 2018 - 109
Baking & Snack - May 2018 - 110
Baking & Snack - May 2018 - Line Speeds - MAKING UP FOR PAST MISTAKES
Baking & Snack - May 2018 - 112
Baking & Snack - May 2018 - 113
Baking & Snack - May 2018 - 114
Baking & Snack - May 2018 - 115
Baking & Snack - May 2018 - 116
Baking & Snack - May 2018 - 117
Baking & Snack - May 2018 - 118
Baking & Snack - May 2018 - 119
Baking & Snack - May 2018 - 120
Baking & Snack - May 2018 - INDUSTRY INSIGHT - Keep Calm
Baking & Snack - May 2018 - 122
Baking & Snack - May 2018 - INDUSTRY IMAGES - UNITING Innovation and Imagination
Baking & Snack - May 2018 - 124
Baking & Snack - May 2018 - 125
Baking & Snack - May 2018 - 126
Baking & Snack - May 2018 - Meeting Preview - expanding MINDS AND SPACES
Baking & Snack - May 2018 - Events
Baking & Snack - May 2018 - 129
Baking & Snack - May 2018 - Featured Innovation Center
Baking & Snack - May 2018 - 131
Baking & Snack - May 2018 - Ingredients & Formulating
Baking & Snack - May 2018 - 133
Baking & Snack - May 2018 - 134
Baking & Snack - May 2018 - 135
Baking & Snack - May 2018 - Equipment & Packaging
Baking & Snack - May 2018 - 137
Baking & Snack - May 2018 - 138
Baking & Snack - May 2018 - 139
Baking & Snack - May 2018 - Patents
Baking & Snack - May 2018 - 141
Baking & Snack - May 2018 - New on the Shelf
Baking & Snack - May 2018 - MARKETPLACE
Baking & Snack - May 2018 - 144
Baking & Snack - May 2018 - 145
Baking & Snack - May 2018 - 146
Baking & Snack - May 2018 - 147
Baking & Snack - May 2018 - 148
Baking & Snack - May 2018 - 149
Baking & Snack - May 2018 - 150
Baking & Snack - May 2018 - 151
Baking & Snack - May 2018 - 152
Baking & Snack - May 2018 - AD INDEX
Baking & Snack - May 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2018 - 155
Baking & Snack - May 2018 - 156
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