Baking & Snack - December 2019 - 50

BUN/ROLL TECH

We set our focus
on your products!

MENES-H DOUGH SHEETING LINE
GENTLE DOUGH HANDLING WITH
TWIN SAT IN HYGIENIC DESIGN „H"
„ dough throughput of up to 11,000 pounds per hour
„ available in working widths 600/800/1,200 and 1,600 mm
„ unlimited product variety (rounded, stamped, long
rolled, convoluted etc.)
„ width-adjustable dough sheet processing system for a
homogeneous dough sheet right from the start
„ for dough yields of 50% to 85% hydration, depending
on flour quality
„ "Twin Sat" twin satellite head for the most gentle
dough processing

HYGIENIC
DESIGN

Overall, artisan production is
all about treating the dough
as gently as possible.
line is worth looking into, and the industry's advances in technology over the years have made this investment possible.
Reiser's Vemag divider produces a variety of roll styles in
various volumes. "The soft roll market is tough," Mr. McIsaac
said. "In the prime season, the product is usually discounted
against heavy competition. Many of our customers see the
advantage of producing rolls that differentiate their offerings
with items such as harder rolls for quick-service restaurants.
They want the ability to adjust to the market and quickly be
able to take advantage of trends that provide opportunity.
They do not want to buy specialized equipment that can only
do one thing."
AMF is focused on incorporating artisan breads, according to Clint Adams, director of sales, AMF Tromp and AMF
Den Boer. "Our test bakers, engineers and product managers are working with customers to integrate new products
with traditional lines. At AMF, we are focused on processing
these clean label products that have been a struggle for industrial bakers in the past. Our low-stress sheeting incorporates
methods that are gentle on the dough and better able to process than higher absorption doughs," he added.
Because high hydration is key for artisan buns and rolls,
the Kemper Soft Star from WP Bakery Group USA can produce weight-accurate doughs with high rest and absorption.
The company's TWS Soft (Tewimat) has a hydraulically adjustable dividing system to handle wetter doughs as well.
To save energy and floor space and cover as many products
as possible with one production line, Koenig builds the same
type of equipment for artisan and conventional products that
can be altered accordingly. The company calls it a "construction kit" of modules. Its Rex dough dividers and rounders, for
example, produce hamburger and brioche doughs as well as
batches with chunky ingredients such as raisins, nuts or chocolate chips. An adjustable pusher pressure allows the divider
to adapt to various doughs.
Not only does all-in-one equipment allow for artisan products to be produced on the same line as traditional, but it
also allows bakeries to be prepared for future product trends.
"When making purchasing decisions, try to find solutions
that go beyond addressing your current production challenges," said Jon Cabral, advertising and marketing director, Erika
Record. "Ideally, you would like equipment that can scale up
with forecasted demand over the next five to 10 years and beyond. Find items that will offer the most versatility and flexibility. The more products you can process and produce with
a single piece of equipment, the better."

*

Koenig Bakery Systems | Richard Breeswine - President & CEO
+1 804 564 3997 | www.koenigusa.com | richard.breeswine@koenig-rex.com


http://www.koenigusa.com

Baking & Snack - December 2019

Table of Contents for the Digital Edition of Baking & Snack - December 2019

Baking & Snack - December 2019
Contents
Contents
Editorial - Change and the art of embracing the inevitable
Newsfront - BBU commits to 100% sustainable packaging
Organizational changes underway at Kraft Heinz
General Mills using data for product development
Flowers launching portfolio review, strategic changes
Innova Market Insights names top trends for 2020
Clay Miller named president of Burford Corp.
Fred D. Pfening Co. names new president
In Memoriam
In Memoriam/In Brief/People
Operations Executive of the Year - MARSHALL’S LAW
From baker to inventor in one patent
The Bakery Cos. - FASTER Than the Speed of Change
Fruits & Nuts - OPEN INVITE
Pulses - Pulses 101
SANITATION STRATEGIES - Plan Ahead
Bun /Roll Tech - Individuality Among UNIFORMITY
When is the right time to purchase a separate artisan line?
Sheeting/Laminating - Jack of All Trades
Simplifying changeovers for sanitation and maintenance
Metal Detection / X-Ray - LOOKING Right Through It
Line Layout - BAKE Smarter
Packaging Innovations - Brave NEW WORLD
INDUSTRY IMAGES - Smart COOKIES
Meeting Preview: ASB - UPGRADE FOR A NEW DECADE
Meeting Preview: SNAXPO - On Your Marks
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
Baking & Snack - December 2019 - Baking & Snack - December 2019
Baking & Snack - December 2019 - Baking & Snack - December 2019
Baking & Snack - December 2019 - 2
Baking & Snack - December 2019 - 3
Baking & Snack - December 2019 - 4
Baking & Snack - December 2019 - 5
Baking & Snack - December 2019 - 6
Baking & Snack - December 2019 - 7
Baking & Snack - December 2019 - 8
Baking & Snack - December 2019 - Contents
Baking & Snack - December 2019 - 10
Baking & Snack - December 2019 - Contents
Baking & Snack - December 2019 - Editorial - Change and the art of embracing the inevitable
Baking & Snack - December 2019 - 13
Baking & Snack - December 2019 - General Mills using data for product development
Baking & Snack - December 2019 - 15
Baking & Snack - December 2019 - In Memoriam
Baking & Snack - December 2019 - In Memoriam/In Brief/People
Baking & Snack - December 2019 - Operations Executive of the Year - MARSHALL’S LAW
Baking & Snack - December 2019 - 19
Baking & Snack - December 2019 - From baker to inventor in one patent
Baking & Snack - December 2019 - 21
Baking & Snack - December 2019 - 22
Baking & Snack - December 2019 - 23
Baking & Snack - December 2019 - 24
Baking & Snack - December 2019 - 25
Baking & Snack - December 2019 - 26
Baking & Snack - December 2019 - 27
Baking & Snack - December 2019 - The Bakery Cos. - FASTER Than the Speed of Change
Baking & Snack - December 2019 - 29
Baking & Snack - December 2019 - 30
Baking & Snack - December 2019 - Fruits & Nuts - OPEN INVITE
Baking & Snack - December 2019 - 32
Baking & Snack - December 2019 - 33
Baking & Snack - December 2019 - 34
Baking & Snack - December 2019 - Pulses - Pulses 101
Baking & Snack - December 2019 - 36
Baking & Snack - December 2019 - 37
Baking & Snack - December 2019 - 38
Baking & Snack - December 2019 - 39
Baking & Snack - December 2019 - 40
Baking & Snack - December 2019 - SANITATION STRATEGIES - Plan Ahead
Baking & Snack - December 2019 - 42
Baking & Snack - December 2019 - Bun /Roll Tech - Individuality Among UNIFORMITY
Baking & Snack - December 2019 - When is the right time to purchase a separate artisan line?
Baking & Snack - December 2019 - 45
Baking & Snack - December 2019 - 46
Baking & Snack - December 2019 - 47
Baking & Snack - December 2019 - 48
Baking & Snack - December 2019 - 49
Baking & Snack - December 2019 - 50
Baking & Snack - December 2019 - 51
Baking & Snack - December 2019 - 52
Baking & Snack - December 2019 - Sheeting/Laminating - Jack of All Trades
Baking & Snack - December 2019 - 54
Baking & Snack - December 2019 - 55
Baking & Snack - December 2019 - Simplifying changeovers for sanitation and maintenance
Baking & Snack - December 2019 - 57
Baking & Snack - December 2019 - 58
Baking & Snack - December 2019 - 59
Baking & Snack - December 2019 - 60
Baking & Snack - December 2019 - Metal Detection / X-Ray - LOOKING Right Through It
Baking & Snack - December 2019 - 62
Baking & Snack - December 2019 - 63
Baking & Snack - December 2019 - 64
Baking & Snack - December 2019 - Line Layout - BAKE Smarter
Baking & Snack - December 2019 - 66
Baking & Snack - December 2019 - 67
Baking & Snack - December 2019 - 68
Baking & Snack - December 2019 - Packaging Innovations - Brave NEW WORLD
Baking & Snack - December 2019 - 70
Baking & Snack - December 2019 - 71
Baking & Snack - December 2019 - 72
Baking & Snack - December 2019 - 73
Baking & Snack - December 2019 - 74
Baking & Snack - December 2019 - INDUSTRY IMAGES - Smart COOKIES
Baking & Snack - December 2019 - 76
Baking & Snack - December 2019 - 77
Baking & Snack - December 2019 - 78
Baking & Snack - December 2019 - Meeting Preview: ASB - UPGRADE FOR A NEW DECADE
Baking & Snack - December 2019 - 80
Baking & Snack - December 2019 - Meeting Preview: SNAXPO - On Your Marks
Baking & Snack - December 2019 - Events
Baking & Snack - December 2019 - 83
Baking & Snack - December 2019 - 84
Baking & Snack - December 2019 - 85
Baking & Snack - December 2019 - Featured Innovation Center
Baking & Snack - December 2019 - 87
Baking & Snack - December 2019 - Ingredients & Formulating
Baking & Snack - December 2019 - 89
Baking & Snack - December 2019 - Equipment & Packaging
Baking & Snack - December 2019 - 91
Baking & Snack - December 2019 - 92
Baking & Snack - December 2019 - 93
Baking & Snack - December 2019 - Patents
Baking & Snack - December 2019 - New on the Shelf
Baking & Snack - December 2019 - MARKETPLACE
Baking & Snack - December 2019 - 97
Baking & Snack - December 2019 - 98
Baking & Snack - December 2019 - 99
Baking & Snack - December 2019 - 100
Baking & Snack - December 2019 - 101
Baking & Snack - December 2019 - 102
Baking & Snack - December 2019 - 103
Baking & Snack - December 2019 - 104
Baking & Snack - December 2019 - AD INDEX
Baking & Snack - December 2019 - 106
Baking & Snack - December 2019 - 107
Baking & Snack - December 2019 - 108
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