Baking & Snack - April 2020 - 38

Fireking has two
proofers and two
retarders designed by
the bakery's engineers
to provide capacity
during busy season
and redundancy in
case of downtime.

buns, lobster rolls, or pull-apart buns in a range of sizes.
The newest line, the Industry Rex Compact AW
divider/rounder with Combiline EC roll line, was shown
at last year's International Baking Industry Expo and
can create Kaiser rolls with a "soccer ball" shape or
braided appearance. It also has seeding capabilities. This
gives Fireking the flexibility to be creative, something
Mr. Acerra holds as a critical part of his business.
He's gone so far as to maintain a small stress-free production line from Rheon that he has had for years to
handle small batches of product for foodservice customers. The smaller capacity of this equipment, as well as its
ability to handle delicate ingredients such as real cheese
and fresh onions, outweighs the fact that it requires
more labor to run. Being able to say yes to customers'
special requests is worth it to Mr. Acerra's business.
"It really stimulates your imagination and your staff
because they aren't making four-by-four ciabatta every
day," he said. "Sometimes you pound your head against
the wall and think, 'Why did I do this?' But at the end of

Product Inspection

the day, you look back, and it's satisfying. It satisfies your
need for new and different things."
Two stress-free lines run high-hydration doughs such
as ciabatta, focaccia and baguettes. On the Menes industrial sheeting line, a Twin Sat double satellite head imparts minimal stress on the dough as it's reduced to the
desired thickness. After sheeting, dough is rolled into
the appropriate shape, a seeding unit tops it if necessary,
and then the pieces are panned.
After makeup, pans are placed on racks manually and
then moved into the retarder, which, like the freezers and
proofers, were custom-built by Fireking's team of engineers. The retarder's Goedhart cooler introduces mist into
the air to prevent the doughs from drying out and cracking. A flap system was designed to catch 90% of the moisture and prevent it from dripping onto the product.
After product retards from one hour to a full 24 hours,
it moves into the proofer. When designing the new bakery, redundancy was built in. Fireking's team of engineers
built two retarders and proof boxes so the bakery can

Process Control

Product Handling

NEW

2D-SHAPE

3D-HEIGHT

TRUE COLOR

MULTI-EYE

Diameters, length,
width, roundness

Peak height,
slope/symmetry

Top & Bottom

Hyperspectral

Advanced foreign
Bake color, topping
body detection
conformity, spot
detection
Moisture distribution

AUTOMATIC
REJECTION
of Defective
Products

Product composition
analysis

www.eyeprosystem.com
sales@eyeprosystem.com
Europe: +39 0461 402 148
North America: +1 773 867 8680

and many others

38 Baking & Snack April 2020 / www.bakingbusiness.com

B&S April book.indb 38

4/6/2020 11:17:26 AM


http://www.eyeprosystem.com http://www.bakingbusiness.com

Baking & Snack - April 2020

Table of Contents for the Digital Edition of Baking & Snack - April 2020

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