Baking & Snack - July 2018 - 88

ARTISAN TECH

The machine also eases transfers with a height adjustable
rounding drive that allows dough pieces to be removed
directly from the dividing mechanism.
To allow the dough to recover after dividing, Koenig
Bakery Systems separates the dividing and rounding processes with its Koenig Industry Rex divider/
rounder. "This way the dough can rest on an intermediate belt before rounding," said Richard Breeswine,
president and CEO, Koenig Bakery Systems. This
resting time allows the cell structure to bounce back
after any damage done by the divider.
"Optimal rounding is a result of the combination of
rounding time, rounding speed, rounding eccentric,
rounding pressure and the right piston size in relation to
the dough piece weight," he said.
Rondo's Artisana soft moulding and RondoBOT offer bakers control over forming techniques. "With the
RondoBOT, we have the ability to manage the speed
under which we round and also the pressure under
which we round," Mr. Murphy said. While a conventional rounder produces the same dough piece by exerting the exact amount of pressure and speed every
time, RondoBOT's use of robotics and controls creates
unique shapes and maintains open cell structures.

Every time it's touched, or has
too much pressure put upon it,
the dough is de-gassed, and
those open cells are lost.
The RondoBOT is suited to round products like rolls,
while the Artisana can create a variety of loaf shapes. This
soft moulder has a soft under structure on the moulding
plates that allows operators to control the pressure being
exerted onto the dough to prevent degassing.
Ultimately, moulders are replacing a hand process.
Imitating the gentleness of the human hand is the goal.
"For anyone who has ever bench-rounded with their
hands, you're just making a circular motion on the
bench with the dough with your hands," Mr. Giacoio
said. "That's how our rounders work."
Fritsch USA's round molding system aims to mimic
the rounding movement made by human hands as well.

Desirable irregularity
A hallmark of artisan bread is the fact that no two loaves
or rolls look alike. A hallmark of automation is making
every loaf and roll look the same. While artisan bakers
need automation to meet capacity demands, they still

88 Baking & Snack July 2018 / www.bakingandsnack.com

Continuous improvement
with automation
To meet increasing demand from
consumers, artisan bakers are
turning to automated equipment
to bump up their throughput and
decrease dependency on labor. This
is all done while maintaining the
gentle handling of these delicate
doughs.
To increase capacity, Fritsch USA
lengthened its rounding system to
handle multiple rows of products
in one rounding movement. This
enables bakers to delicately round
more products at a time.
Automation also helps reduce
tension with its ability to process
and respond to data. "Our lines
all operate in a cascade," said Eric
Riggle, president, Rademaker USA.
"Any change an operator makes to
speed, thickness or stroke rate, the
system automatically recognizes it,
and everything adjusts according to
that." This prevents the dough from
pushing, pulling or piling up on the
conveyor, which would create stress
and tension.
The company also aims to make
its equipment as intuitive to operate,
changeover and clean as possible
to help the industry accommodate a
less-skilled workforce. "Our clients
want an 'Easy' button, a big red
button that says 'Easy,' " Mr. Riggle
said. Rademaker's lines are designed
to be disassembled and reassembled
in only one way with an operator
interface that sets operators up to
successfully changeover and clean
equipment.
The next major challenge bakers
will face in commercializing artisan
production, Mr. Riggle said, will be
automating the fermentation process. "It's labor intensive and a variable," he said. "How do we help bakers find a happy balance between
a good quality product and what
makes sense to automate? Those are
the big challenges."

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

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http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
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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
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http://www.nxtbook.com/sosland/bs/2017_03_01
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