Baking & Snack - July 2018 - 52
CANYON BAKEHOUSE that provided room for straight-line automation of its sliced pan bread. Additionally, bagels and other specialty items are produced on the semi-automated line that Canyon moved over from the old location, On the new line, bulk ingredients, including rice flour, sorghum and tapioca, are stored in 2,000-lb supersacks, as well as bulk liquids including oil and sugar, in a Contemar handling system. Flour is transported via a blower into mixers, and minors are scaled and added by hand. Gluten-free dough often requires less, and gentler, mixing and makeup. For this, Canyon stays true to the original process. Getting gluten-free production just right requires a wealth of trial and error, and once a baker gets the process down, it's hard to deviate. After the proprietary mixing and makeup process, panned dough travels six loaves per strap on stainless-steel grids into an AMF proof box for a rest time that varies by product. Once out of the proofer, loaves such as the topselling 7-Grain run through a Burford Corp. high-speed duster before heading into the AMF continuous oven. The bakery has come a long way from one Revent rack oven when it started. However, that oven is still in use - along with eight more - on the semi-automated bagel line. "Baking with a lot of ovens is flexible, and there are many positives to that, but putting everything through one oven is also nice because you just have one machine to keep track of and adjust," Mr. Skow explained. Since gluten-free breads can vary by product, even in the same operation, the oven was designed with a Flame Factor program to allow for adjustments. Once baked, the loaves run through a Capway depanner, which sends the pans back for cooling and cleaning, and the bread goes from a single row into two as the loaves head through the AMF spiral cooling system before slicing. The rows of bread run through two Bettenforf-Stanford slicers and head into two Formost Fuji GTS-4 baggers. "These are high-quality baggers," Mr. Skow said. "They're one of the gold standards, as far as we're concerned." Mr. Skow recalled that both Bettendorf-Stanford and Formost Fuji provided exceptional service on a short turnaround when part of the startup plan took an unexpected turn. BAKING THE PERFECT PRODUCTS MORE IDEAS ƒMORE VALUE ƒ MORE FLEXIBILITY www.haas.com
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.