Baking & Snack - May 2020 - 37

The Most Complete
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Solutions,
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by hand, too. We wanted to take some of the hard work
and heavy lifting away from the teammates. We want
people to work hard, but we want them to go home feeling good about that hard day's work."
The automation streamlines the process, but it doesn't
limit the care that goes into it, starting with the dough.
"Our crust is one of the greatest things about Tippin's
pies," Mr. Boyer attested. "That's because of how we
make it. We go to great pains to take care of our dough,
and it pays off."
The dough is made a day in advance in 600-lb batches
with Peietro Berto diving-arm mixers. After it's dumped
into troughs, the dough is transported via lift into Topos
chunkers on the pie line.
Tins are conveyed to the line, where the bottom crust
is placed before a depositor head fills the fruit pies,
which are then topped with crust and crimped.
Pies then head down a conveyor toward the oven and
are aligned into lanes, the number of which depends
on what's going in. Crusts for custard-style pies such as
pumpkin or pecan are filled right before the infeed, and
the ones for cream pies are baked without filling.
They travel 15 across through the oven for about 40 to
45 minutes, again, depending on the pie.
The oven capacity is 2,400 at a time, another stark
change from the old way of doing things.
After baking, the pies - or crusts for the cream pies -
take a trip up the G&F spiral ambient cooler, dubbed the
"window sill," until they reach about 90°F. At that point,
cream fills the empty shells, transforming them into classic varieties such as coconut or chocolate cream pies.
Finally, they all head through the G&F spiral blast
freezer, set at -25°F with 35 mph wind, before reaching
their final stages of production.

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From 'human' to 'humane'
Although the process involves significantly less human
interaction than the old way of doing things, the same
level of care goes into every step. And at times, now, it's
a little bit easier.

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Baking & Snack - May 2020

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

Baking & Snack - May 2020 - 1
Baking & Snack - May 2020 - 1
Baking & Snack - May 2020 - 2
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