Baking & Snack - July 2018 - 92


Left: Dough balls that are
allowed to rest between
dividing and rounding can
recover some from any
damage done by a divider.

Right: Variations in a
moulder allow artisan
bakers to create a wide
variety of shapes and create unique products.
Gemini Bakery Equipment

shape and feel of the product," Mr. Habel said. AMF's
flat-bed rounders are flexible. Operators can easily changeout rounder bars to accommodate a variety of doughs.
Adjustability is key to finishing a dough piece irregularly. "We have to include a lot of flexibility in our
equipment to be able to adjust and lessen the amount of
rounding," Mr. Giacoio said of Rheon's rounders. "We
can still make it round, but no two will look alike."
The RondoBOT gives operators the ability to adjust
the pressure and the speed applied to a dough ball. This,
in turn, gives operators more control over the shape of
the dough ball being formed while still being gentle.
Moulding tools can be adjusted in addition to control settings to achieve just the right size or style. Fritsch
USA offers different sizes, shapes and number of rows
in its moulding machines that enable bakers to produce
a variety of different artisan breads. "The challenges of
high-absorption doughs require some time to find the
proper settings and the best design of moulding tools to
meet the baker's needs," said Patrick Nagel, technical department, customer service, Fritsch USA.
Minipan's proprietary technology the R_Evolution
line gives bakers the flexibility to cut dough by weight or
volume. It also allows them to choose to cut and shape
consistent bread forms, shape each one uniquely or finish the dough pieces by hand.
The key to finding just the right set-up for a particular line of artisan products requires testing with,
and input from, equipment suppliers. Cookie cutter
solutions don't cut it, according to Bruce Gingrich,
vice-president of sales for WP Bakery Group USA. He
suggested bakers approach the process with an open-

92 Baking & Snack July 2018 /

book mentality to find the proper solution.
"WP has a strategy of using product/process information and testing to ensure we have provided the 'right' solution for the customer's process," he said. "We don't fit the
process to the machine; we fit the machine to the process."
The company has a variety of dividers, rounders and
divider/rounder systems and sheeting lines that bakers
can test their products on, including a divider/rounder
designed to handle soft doughs and large dough pieces.

The sticking point
Artisan needs a little extra assistance making it through
processing equipment. At 75-85% water, artisan dough
is very sticky, making even hand-processing difficult.
"People making these products by hands are using methods so the dough doesn't stick to them," Mr. Giacoio
explained. "When they mix the dough and pour it into
a trough, they will oil the trough, so the dough doesn't
stick to it after sitting there for 2 hours."
Oil and dusting flour are common ways, even in automated systems, to prevent dough from sticking to
equipment. Rheon features a drip device for oil in its
hoppers. Mr. Giacoio said he commonly suggests that
bakers shouldn't be able to see the oil on the dough during processing.
AMF uses temperature control on the belt to prevent
dough from sticking.
As artisan breads gain in popularity, bakers will continue to search for ways to make more of it more efficiently. With today's equipment and ever-evolving techniques and technology, the fear of losing product quality
is quickly dissipating.


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