Baking & Snack - February 2019 - 92

PAN BREAD PROCESSING

The push and pull of spongeand-dough or straight dough

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"We offer the best European artisan bread
solutions out of our Netherlands-based
AMF Tromp facility," Mr. Doude, explained.
"We then integrate this proven sheeting and
depositing technology with the reliability of
the standard American high-speed baking
systems that the AMF brand was built on.
We can extend production lines for added
product variety by incorporating various
make-up systems while utilizing the same
mixing, proofing, baking, conveying, cooling and post-packaging technologies."
Kaak Group's latest advancement in pan
bread processing came from a surprising
place: its DrieM sheeting line was developed
to produce artisan bread. However, the production line can gently handle a wide range
of doughs, and bakers have been finding it
useful in pan bread processing. "In Europe,
there are several bakeries that use a DrieM
sheeting line for the production of pan
breads," Mr. Rensen said.
The DrieM sheeting line produces up to
22,000 lb per hour with only one operator. It
creates a consistent dough sheet by adjusting itself throughout a production run. "The
machine will constantly check the weight
of the dough sheet and changes settings
automatically when the weight changes,"
Mr. Rensen explained. "Because of this, the
moulded dough pieces are always similar."
Sometimes, flexibility looks like a production line designed to handle a wide range of
hydration. Sometimes it can be a sheeting
line incorporated into a bread and bun line,
but other times it can be having a steam feature in the oven for crusty breads. Sometimes
it's going with a continuous proof-and-bake
system or combining a continuous proofer
with a tunnel oven. The key is knowing the
best fit for core products, then deciding how
to adapt those for future products to get the
most efficiency with flexibility.
When appropriate for a baker's portfolio and production needs, a turnkey pan
bread line can streamline the design and
installation process. The consistency in
controls and software can improve automation during transfers, reducing labor
and improving efficiency. With the assistance of an experienced equipment supplier, bakers can design a line that is consistent, efficient and flexible.

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www.white-energy.com

The beginning of every highspeed pan bread line starts
with a decision: Sponge-anddough or straight dough?
Which course a bakery
chooses largely depends on its
priorities. While some will say
the industry is moving away
from sponge-and-dough, that
move isn't happening quickly,
and the method still finds a
home with the clean label set.
"I wouldn't say the industry
is moving away en masse," said
Bruce Campbell, vice-president,
global product technology,
AMF Bakery Systems. "It's still
a popular preferred way to
make quality bread, and with
clean label, sponge has some
capabilities to remove some
ingredients from the formula."
Improved sponge-and-dough
techniques and technology
have also made this method
beneficial for those bakers
trying to clean up their
formulations and deliver
quality bread. "Equipment for
the sponge-and-dough method
has improved to a higher
level," said Erik Rensen, area
sales manager, Kaak Group.
"Our customers can control
the quality and create a very
consistent sponge dough."
Advances in controls, storageand-retrieval systems for
troughs have also helped bakers
improve the consistency and
automation of a sponge-anddough process, Mr. Campbell
said.
However, straight doughs
simplify production, according
to Mike Scouten, vicepresident, sales and marketing,
Middleby Bakery Group. "You
have less equipment, so you
have a simplified process, and
you're able to achieve a similar
quality product with equal
ingredients," he said.

http://www.white-energy.com

Baking & Snack - February 2019

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