Baking & Snack - November 2018 - 80

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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

© 2018 Harpak-ULMA Packaging, LLC , 175 John Quincy Adams Rd., Taunton, MA 02780 USA

Palletizing


http://www.HARPAK-ULMA.COM

Baking & Snack - November 2018

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

Baking & Snack - November 2018
Contents
Contents
Editorial - Diving into the digital divide
Newsfront - Grupo Bimbo commits to 100% renewable energy
Clif Bar & Company to install solar panel system
Empire Bakery to expand production plant in Virginia
Peak Rock adds Pretzels, Inc., to portfolio
More than 10,000 meals packed at Corbion food drive
National Bread Month toolkit offered by ABA, GFF
News/In Brief/In Memoriam
BEMA-U - Strengthening LEADERS
New Product Horizon - EYES ON THE PRIZE
Something Sweet - DEFYING THE ODDS
Searching for the breadth and depth of experience
Bars - PURPOSE-BUILT BARS
Bars play it cool
Shortening - Leave PHOS IN THE DUST
Probiotics - EXPANDING probiotics
Bread, Bun, Roll Tech - THAT'S SOMETHING SPECIAL
Mixing - STREAMLINED PRODUCTION
Digital Controls - THE REAL DEAL
Back to the future for the baking industry
Retail-Ready Packaging - At the READY
Secondary packaging goes green
INDUSTRY IMAGES - BAKERY GOES GLOBAL
INDUSTRY INSIGHT - INTELLIGENT DESIGN
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2018 - Baking & Snack - November 2018
Baking & Snack - November 2018 - Baking & Snack - November 2018
Baking & Snack - November 2018 - 2
Baking & Snack - November 2018 - 3
Baking & Snack - November 2018 - 4
Baking & Snack - November 2018 - 5
Baking & Snack - November 2018 - 6
Baking & Snack - November 2018 - 7
Baking & Snack - November 2018 - 8
Baking & Snack - November 2018 - Contents
Baking & Snack - November 2018 - 10
Baking & Snack - November 2018 - Editorial - Diving into the digital divide
Baking & Snack - November 2018 - 12
Baking & Snack - November 2018 - 13
Baking & Snack - November 2018 - 14
Baking & Snack - November 2018 - 15
Baking & Snack - November 2018 - Clif Bar & Company to install solar panel system
Baking & Snack - November 2018 - 17
Baking & Snack - November 2018 - National Bread Month toolkit offered by ABA, GFF
Baking & Snack - November 2018 - 19
Baking & Snack - November 2018 - News/In Brief/In Memoriam
Baking & Snack - November 2018 - 21
Baking & Snack - November 2018 - 22
Baking & Snack - November 2018 - BEMA-U - Strengthening LEADERS
Baking & Snack - November 2018 - 24
Baking & Snack - November 2018 - New Product Horizon - EYES ON THE PRIZE
Baking & Snack - November 2018 - 26
Baking & Snack - November 2018 - 27
Baking & Snack - November 2018 - 28
Baking & Snack - November 2018 - 29
Baking & Snack - November 2018 - 30
Baking & Snack - November 2018 - 31
Baking & Snack - November 2018 - 32
Baking & Snack - November 2018 - 33
Baking & Snack - November 2018 - 34
Baking & Snack - November 2018 - Something Sweet - DEFYING THE ODDS
Baking & Snack - November 2018 - 36
Baking & Snack - November 2018 - 37
Baking & Snack - November 2018 - Searching for the breadth and depth of experience
Baking & Snack - November 2018 - 39
Baking & Snack - November 2018 - 40
Baking & Snack - November 2018 - 41
Baking & Snack - November 2018 - 42
Baking & Snack - November 2018 - 43
Baking & Snack - November 2018 - 44
Baking & Snack - November 2018 - 45
Baking & Snack - November 2018 - Bars - PURPOSE-BUILT BARS
Baking & Snack - November 2018 - 47
Baking & Snack - November 2018 - 48
Baking & Snack - November 2018 - 49
Baking & Snack - November 2018 - Bars play it cool
Baking & Snack - November 2018 - 51
Baking & Snack - November 2018 - 52
Baking & Snack - November 2018 - 53
Baking & Snack - November 2018 - 54
Baking & Snack - November 2018 - Shortening - Leave PHOS IN THE DUST
Baking & Snack - November 2018 - 56
Baking & Snack - November 2018 - 57
Baking & Snack - November 2018 - 58
Baking & Snack - November 2018 - 59
Baking & Snack - November 2018 - 60
Baking & Snack - November 2018 - 61
Baking & Snack - November 2018 - 62
Baking & Snack - November 2018 - Probiotics - EXPANDING probiotics
Baking & Snack - November 2018 - 64
Baking & Snack - November 2018 - 65
Baking & Snack - November 2018 - 66
Baking & Snack - November 2018 - 67
Baking & Snack - November 2018 - 68
Baking & Snack - November 2018 - 69
Baking & Snack - November 2018 - 70
Baking & Snack - November 2018 - Bread, Bun, Roll Tech - THAT'S SOMETHING SPECIAL
Baking & Snack - November 2018 - 72
Baking & Snack - November 2018 - 73
Baking & Snack - November 2018 - 74
Baking & Snack - November 2018 - 75
Baking & Snack - November 2018 - 76
Baking & Snack - November 2018 - 77
Baking & Snack - November 2018 - 78
Baking & Snack - November 2018 - 79
Baking & Snack - November 2018 - 80
Baking & Snack - November 2018 - 81
Baking & Snack - November 2018 - 82
Baking & Snack - November 2018 - Mixing - STREAMLINED PRODUCTION
Baking & Snack - November 2018 - 84
Baking & Snack - November 2018 - 85
Baking & Snack - November 2018 - 86
Baking & Snack - November 2018 - 87
Baking & Snack - November 2018 - 88
Baking & Snack - November 2018 - 89
Baking & Snack - November 2018 - 90
Baking & Snack - November 2018 - 91
Baking & Snack - November 2018 - 92
Baking & Snack - November 2018 - Digital Controls - THE REAL DEAL
Baking & Snack - November 2018 - Back to the future for the baking industry
Baking & Snack - November 2018 - 95
Baking & Snack - November 2018 - 96
Baking & Snack - November 2018 - 97
Baking & Snack - November 2018 - 98
Baking & Snack - November 2018 - Retail-Ready Packaging - At the READY
Baking & Snack - November 2018 - Secondary packaging goes green
Baking & Snack - November 2018 - 101
Baking & Snack - November 2018 - 102
Baking & Snack - November 2018 - 103
Baking & Snack - November 2018 - 104
Baking & Snack - November 2018 - INDUSTRY IMAGES - BAKERY GOES GLOBAL
Baking & Snack - November 2018 - 106
Baking & Snack - November 2018 - 107
Baking & Snack - November 2018 - 108
Baking & Snack - November 2018 - 109
Baking & Snack - November 2018 - 110
Baking & Snack - November 2018 - INDUSTRY INSIGHT - INTELLIGENT DESIGN
Baking & Snack - November 2018 - Events
Baking & Snack - November 2018 - 113
Baking & Snack - November 2018 - 114
Baking & Snack - November 2018 - 115
Baking & Snack - November 2018 - Featured Innovation Center
Baking & Snack - November 2018 - 117
Baking & Snack - November 2018 - Ingredients & Formulating
Baking & Snack - November 2018 - 119
Baking & Snack - November 2018 - Equipment & Packaging
Baking & Snack - November 2018 - 121
Baking & Snack - November 2018 - 122
Baking & Snack - November 2018 - 123
Baking & Snack - November 2018 - Patents
Baking & Snack - November 2018 - 125
Baking & Snack - November 2018 - New on the Shelf
Baking & Snack - November 2018 - 127
Baking & Snack - November 2018 - MARKETPLACE
Baking & Snack - November 2018 - 129
Baking & Snack - November 2018 - 130
Baking & Snack - November 2018 - 131
Baking & Snack - November 2018 - 132
Baking & Snack - November 2018 - 133
Baking & Snack - November 2018 - 134
Baking & Snack - November 2018 - 135
Baking & Snack - November 2018 - 136
Baking & Snack - November 2018 - AD INDEX
Baking & Snack - November 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2018 - 139
Baking & Snack - November 2018 - 140
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