Baking & Snack - April 2020 - 82
COOKIE TECHNOLOGY
Broken or crushed
inclusions lose the
benefit of the visual
and texture appeal they
bring when intact. They
can also discolor the
cookie dough.
Minipan
"Likewise, during the depositing process, traditional wirecut or guillotine-style depositing heads tend to result in
product that can be torn or not uniform in deposit."
Nuts, chunks and chips will be broken up, maybe
even crushed. Fruit pieces are less at risk, Mr. Pallottini
said, but they can get hung up on the wire blade of the
wirecutter.
"Usually you can either chill or cool or freeze your raisins to make the fruit easier to cut so it doesn't hang up
on your wires as much," he said. "Dough temperature is
really critical, and often you can use your inclusions to
help control the temperature of your dough."
Equipment technology needs to provide adequate
space for large inclusions and prevent temperature
spikes if bakers want a quality cookie at the end of the
processing line.
Protecting particulates
Good design is critical for protecting inclusions when
cookie dough is divided into pucks. This mostly requires
gentle handling of the dough, minimizing friction and
large enough gaps to allow larger inclusions to pass
through unharmed.
"The best equipment solutions will handle the cookie dough gently and deposit, form, extrude or divide
it with the inclusions cleanly, accurately and with little
temperature rise," said Cesar Zelaya, bakery sales and
technology manager, Handtmann. "Clean, precise dividing that occurs with the least amount of friction ensures
the highest quality of dough. It also is the best way to
reduce smearing, tearing, chipping and rough handling
INACCURATE SCALING
DOESN'T JUST CAUSE
ISSUES OF PRICE AND
LABELING, BUT IT ALSO
CAN CAUSE WASTE
AT THE OVEN.
so the baker gets the highest return on his or her inclusion investment."
Handtmann relies on its vane cell dividing process
to protect the dough and inclusions from unnecessary
work. The vacuum in the system tailors the pressure that
moves the dough to its specific characteristics. This ensures the dough isn't enduring any unnecessary pressure.
"Our patented vane cell dividing process handles sensitive batters and doughs by very delicately moving them
with less friction through a product path that is up to five
times shorter than other systems," Mr. Zelaya explained.
A short path through the equipment can reduce the
amount of friction, and therefore heat, imparted on the
dough and inclusions.
"The longer the distance it's traveling in the machine,
the more heat that builds up," Mr. Giacoio said. "That
heat will melt chips, and you wouldn't get the same effect of the dough turning chocolate on you when it's supposed to be a vanilla dough."
82 Baking & Snack April 2020 / www.bakingbusiness.com
B&S April book.indb 82
4/6/2020 11:18:08 AM
http://www.bakingbusiness.com
Baking & Snack - April 2020
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