Baking & Snack - August 2020 - 65

EQUIPMENT
Bun & Roll Tech

NOT SO MUTUALLY

EXCLUSIVE
With high demand for buns and rolls, equipment and production lines enable
bakers to achieve greater throughput while still maintaining top quality.
by Charlotte Atchley

T

The goal of commercial bakers is often producing the
most buns and rolls as quickly as possible without harming product integrity. On the surface, these goals can
seem at odds with each other. The latest ingredient technology allows the dough to withstand the intense forces
it endures as it flies through production lines, but modern equipment and operational strategies aim to balance
high capacity with preserving product quality.
"High line performance and high quality are not necessarily a contradiction," said Matt Zielsdorf, director of
sales, Fritsch USA, a Multivac company.
The key, he said, is adhering to the dough's parameters
and process times to get the most out of the production line.
It would be logical to assume that getting the most
throughput out of a bun and roll line simply requires
speeding up production to max out the capacity of the
equipment. However, increasing speed is not the same
as optimizing the equipment, which makes an operation
more efficient by preserving product quality while running continuously.
"The configuration and equipment selection are important considerations in balancing throughput with
product quality," said Joakim Nordell, export sales manager, Stewart Systems, a Middleby Bakery company.
"Each step in the total process from mixing to packaging
will impact the result of the finished product. A single

machine will not make up for the weakness or shortcoming of the overall design of the line."
These two principles - optimized dough processing
and continuous production - enable bakers to thread
the needle of preserving product quality while keeping
up with capacity demands.

Gentle processing
on the makeup line
preserves artisan-like
dough structure.
Minipan

Preserving quality through production
Today's bun and roll equipment has been designed to
create quality finished products. Equipment is engineered to ensure the product isn't damaged because a
line is moving too quickly.
"Quality should never interfere with maximizing
throughput," said Richard Breeswine, president and
chief executive officer, Koenig Bakery Systems. "For
Koenig, it is important how a customer defines quality
... For every bakery, it might mean something else."
Knowing what a baker means when he or she says
"quality"- even shape, weight accuracy, gentle dough
handling - helps Koenig Bakery Systems custom-build
machines and set the parameters to meet those needs.
Dividing and moulding may be the most fraught moment for a dough piece. It is critical that it isn't overworked as it is divided and moulded into individual
pieces. This section of an operation also has an impact
on the speed of the line.

www.bakingbusiness.com / August 2020 Baking & Snack 65


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