Baking & Snack - May 2018 - 90

PASTRY PROCESSING

Conveyorized systems
offer flexibility for
premium and value
pastry production.
Rademaker

ting and stacking for layering, followed by two roll
sheeter heads will provide the best laminated pastry
dough," Mr. Cummings said. "This, followed by retardation and gentle sheeting on the Tromp Group makeup line will provide the best end product."
When it comes to pastry dough, "downtime" isn't a
dirty word. Rest time is a primary differentiator between
premium and value products. "We like to make sure we
have adequate rest time between dough reduction stations," Mr. Moline noted. "We've also built in laminating systems that have an intermediate resting conveyor
to provide anywhere from 10 to 20 minutes resting time
before its final reduction to ensure the dough sheet is
fully relaxed prior to final sheeting and cutting."
That said, systems that don't employ rollers may
not require that rest time. "We don't typically use rest
conveyors because with the stretcher, the dough is relaxed throughout the system," Mr. Giacoio said.
But time doesn't necessarily refer to rest.
Fermentation is also an important part of the premium process. "Many bakers believe that time is what
provides the flavor in a laminated pastry, and I believe
that, too," Mr. Cummings said.
Mr. Riggle agreed. "It's the fermentation that gives
a premium product better eating characteristics and
that sophisticated flavor," he said. By using overhead
continuous conveyors, Rademaker lines automate fermentation in the process. "By controlling temperature
and humidity, we can give it a controlled fermentation
prior to processing," Mr. Riggle said. "We have the

90 Baking & Snack May 2018 / www.bakingandsnack.com

ability to run the dough in enclosed conveyorized systems for up to eight hours or more of fermentation."

Either ... or ... and all
Premium and value pastries don't necessarily have to be
mutually exclusive. Oftentimes - such as with contract
manufacturing - a baker is producing both types in one
operation. In this case, flexibility is key.
To accommodate a variety of product types, Moline
Machinery equipment is modular so a baker can easily
change between premium and value pastries that require
less rest time or lamination. "Our lamination stations are
portable, so they can be removed and replaced with a
conveyor," Mr. Moline said.
With Rademaker's conveyorized system, bakers can
bypass the rest time. "If you don't want to book and retard, you can run the line straight through," Mr. Riggle
said. "There's a bypass so you can go right into lamination, where we create the fat layers right off the sheeting
and makeup line."
Rondo equipment is also designed with modules for
flexibility. "We have laminating lines that are, in some cases,
independent from the makeup lines, or they can be combined," Mr. Murphy said. "Depending on the pastry - value or premium - the process will drive different machine
configurations based on what the customer needs."
Fillings and toppings can also vary with product
type, so depositing equipment must be flexible as well.
"Handtmann depositors feature different vacuum levels
that are adjustable through the HMI to handle a wide

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

http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
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http://www.nxtbook.com/sosland/bs/2017_09_01
http://www.nxtbook.com/sosland/bs/2017_08_01
http://www.nxtbook.com/sosland/bs/2017_07_01
http://www.nxtbook.com/sosland/bs/2017_06_01
http://www.nxtbook.com/sosland/bs/2017_05_01
http://www.nxtbook.com/sosland/bs/2017_04_01
http://www.nxtbook.com/sosland/bs/2017_03_01
http://www.nxtbook.com/sosland/bs/2017_02_01
http://www.nxtbook.com/sosland/bs/2016_12_01
http://www.nxtbook.com/sosland/bs/2016_11_01
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http://www.nxtbook.com/sosland/bs/2016_09_01
http://www.nxtbook.com/sosland/bs/2016_08_01
http://www.nxtbook.com/sosland/bs/2016_07_01
http://www.nxtbook.com/sosland/bs/2016_06_01
http://www.nxtbook.com/sosland/bs/2016_05_01
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