Baking & Snack - May 2019 - 82

SPECIALTY BREAD

Accurate enrobing and
topping lower costs,
especially when using
ancient grains and
organic ingredients.
Burford Corp.

an equipment perspective - have always been somewhat synonymous with gentle processing," said David
Moline, vice-president, sales and marketing, Moline
Machinery. "What has evolved over the past decade is
that the capacities required have gone up. This has required equipment to become wider and operate faster
without sacrificing the gentle handling and resting times
often associated with artisan breads."
To bolster capacity in the makeup area, Moline has
targeted its engineering initiatives toward improving
dough-sheet forming and then monitoring the process
so the equipment can automatically adjust for quality
and consistency. "Dough-sheet formers must maintain
the cell structure developed in mixing. This is almost always true for artisan breads," Mr. Moline said. "Moline
also offers automated, high-capacity dough sheet monitoring systems that are often run by a single operator,
but if dough conditions change without quick adjustments from the operator, then product quality can be
compromised. These systems continuously monitor the
dough sheet conditions and can make changes automatically without direct operator involvement."
When transferring artisan knowledge to industrial
production, Mr. Breeswine said, Koenig makes the
equipment easier to clean and operate to maximize uptime. For weight accuracy, its sheeting lines come with
built-in scaling systems, which continuously coordinate
cutting the dough sheet at the right position for the
proper weight. "We are also working on processing longfermented doughs in large batches," he said. "Scaling up
artisan doughs to an industrial level without quality loss
was not possible until recent years, but today's technology enables it."
To offset the higher ingredient costs associated with specialty breads, Rheon reduces waste by portioning doughs
by weight or by dimension. Load cells under the conveyors along with centering devices above keep the dough
in the proper position. "Because the dough is alive and

82 Baking & Snack May 2019 / www.bakingandsnack.com

Saving money with precision seeding
With the onslaught of heavily seeded
organic and specialty breads, containing costs becomes a major priority,
especially when it comes to controlling
expensive ingredients.
First, determine the volume of
product toppings, said Mitch Lindsey,
senior sales account manager, Burford
Corp. Depending on the bakery size
and product volume, Burford offers
entry-level, mid-level and high-speed
systems. Second, consider the type of
coverage. "Is it only required on top
or is it to be enrobed?" he asked. "The
best cost control is to apply the topping only where it's needed and obviously not on the floor where it's lost."
Gemini Bakery Equipment developed
a unique sheeter/molder and a special
seeding and enrobing system that produces anywhere from a uniform lightly
enrobed loaf to a heavily covered one,
according to Ken Johnson, president.
For precision topping systems for
herbs, spices and other ingredients,
Moline Machinery offers continuous
and servo-driven, spot-depositing
systems that precisely top each piece
at high speeds, according to David
Moline, vice-president, marketing and
sales for Moline.
Patricia Kennedy, president, WP
Bakery Group USA, said the company's
DecoSeeder provides all-around decorated end products.

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Baking & Snack - May 2019

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