Baking & Snack - April 2020 - 91

EQUIPMENT
Mixing

When the ingredients properly come together, quality bread dough can really bring in the dough.
by Joanie Spencer

B

Beauty may be in the eye of the beholder, but beautiful bread has always been in the hands of the baker.
Whether a uniform pan bread made on a high-speed
production line or an artisan loaf crafted in a smaller
shop, dough development is a critical part of the process.
And the mixer plays an integral role.
"Mixing is the most important step in the process,"
said Patrick Nagel, key account manager, WP Bakery
Group. "It determines final crumb structure of the products, and it influences performance and stability on the
makeup equipment and consistency in the products."
Much has changed in the industry over the past decade or so, and much of that has to do with the workforce seeing fewer "dough heads," or old-school bakers
who instinctively knew how to tweak a formula or process simply by feeling the dough.
"If you go back 10 years ago, there was a lot of 'feeling.'
People touched the dough," said Bobby Martin, executive products manager, AMF Bakery Systems. "There's
still some of that today, but as we move toward the future, we'll have fewer people who will master that technique. It takes time and experience to make the distinction between a good dough and a bad dough."

Fortunately, advances in mixer technology are helping
bakers ensure that the dough going into the oven is as
good as the bread coming out the other side.

First things first
Let's start at the very beginning. For bread, every good
mix starts out as flour, water, salt and yeast. It's how
those ingredients come together that's so important.
"Mixing can affect the dough rheology because this is
the first place in the process all the ingredients are combined to start the dough development," Mr. Martin said.
Sometimes, the process begins before the first step,
and that involves premixing, such as with Bühler Group's
Jet Mix.
"It can prehydrate the flour prior to entering the
mixer," said Kevin Knott, key account manager, Bühler
Group. "That gives you a much more homogenous mix
and helps increase the amount of water absorption with
the flour. It can also reduce the mixing time."
Peerless believes in the tried-and-true, said Bill
Everett, national account manager.
"For developed doughs, we recommend Roller Bar
Mixing technology. Bakers prefer them because of their

Controlling the process
at the mixing stage of
bread production will
ensure a consistent
product all the way
down the line.
Shaffer, a Bundy Baking Solution

www.bakingbusiness.com / April 2020 Baking & Snack 91

B&S April book.indb 91

4/6/2020 11:18:14 AM


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Baking & Snack - April 2020

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