Baking & Snack - November 2018 - 80

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COMPANY
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TOGETHER.

END-TO-END
AUTOMATION
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From Product to Pallet

BREAD, BUN, ROLL TECH

Most brioche buns and
rolls only resemble the
French version. Specifically,
the American-style
alternatives are designed to
carry big, juicy burgers.
mium breads and rolls require the gentle dough processing
that Vemag technology provides. "The Vemag divider's positive displacement double-screw system processes doughs at
low pressure without compressing them," he said.
Cesar Zelaya, bakery sales and technology manager,
Handtmann, advised that equipment should be flexible
enough to handle the dough characteristics of all formula
types. "We strive to minimize or avoid not only the changes
on formulation but also the dough characteristics during
the dividing and makeup process," he said. "Handtmann offers different dough dividers to accommodate a wide range
of dough absorptions, dough developments and floor times
required on the particular process."
For single-lane production, Mr. Zelaya recommended its
compact Handtmann VF608B dividers with built-in hoist
VF612B. These dividers can process up to 7,000 buns or
rolls per hour. Handtmann also offers blade or wire options
to fulfill different dough consistencies.
Koenig developed a three-roll dough sheet former for
different doughs. The system uses plug-in rollers with different surface finishes to produce small and large-pore
doughs. "Dough sheeting lines have been classic lines for
products such as pastries or various breads," Mr. Breeswine
explained. Such versatile technology produces everything
from brioche and gluten-free items to challah. "We like to
go by the rule 'most every product can be produced on a
dough sheeting line,' " Mr. Breeswine noted.
Meanwhile, Rondo Inc. focuses on the key properties
of artisan doughs. "One goal besides the taste with artisan
products is to achieve a certain crumb structure," said Jerry
Murphy, president, Rondo. "Usually everything from large,
regular crumb to large irregular open crumb is possible.
The whole process - preferment, final mix, long floor times
to create such a certain cell structure within the dough and
later in the crumb structure - requires a gentle approach
during the makeup to ensure to reach the final target."
Rondo's Artisana line handles dough with an absorption
rate up to 85%. Its Artisana moulding table is available with
various configurations ranging between static and motorized moulders providing "soft moulding" technology.
With specialty items, making up isn't hard to do.

Product

Flow Pack

Multi Pack

Robotic Loading

Cartoning

80 Baking & Snack November 2018 / www.bakingandsnack.com

Palletizing

http://www.HARPAK-ULMA.COM

Baking & Snack - November 2018

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