Baking & Snack - August 2020 - 73

the market, bakers have had to focus
production on one or two products,
and cranking out as much of them
as possible. But slowly, things are
starting to shift back to some sense
of normalcy. With restaurants and
the economy reopening, consumers
will soon be eager to return to more
diverse products.
Bakers need to know how to
navigate pandemic trends while
maintaining maximized throughput
and the ability to alternate between
retail and quick-service restaurants
(QSR) channels.

ACCOMMODATING
CHANGE
Identifying the right dividing
equipment for the right formulations
helps bakers accommodate
vacillating consumer preferences
and avoid unnecessary loss of
business. It can also meet the desire
for flexibility when it comes to
producing multiple packaging sizes.
In 2019, bakers focused on creating
smaller six-count packs of buns and
rolls. During COVID, that changed to
larger traditional 12-packs.
Reiser's horizontal form/fill/
seal (HFFS) packaging machines
allow bakers to not only produce a
variety of package sizes, but also
to ensure the safety of the food
through tamper-evident closures
and modified atmosphere packaging
(MAP). By removing oxygen, Reiser
can extend shelf life for baked goods
that need to stay in a pantry longer.
By adding tamper-evident features,
the company provides peace of
mind to consumers looking to avoid
any contamination of their food.
Traditionally, these package formats
were reserved for meat and dairy, but
today's pathogen concerns extend to
all consumer-packaged foods.
"The days of someone reaching
into a display case to grab a
cookie with wax paper are over,"
Mr. McIsaac said. "There's an
opportunity with our HFFS machines

to put baked items in tamper-proof
packages where nobody is going to
handle them. Nobody is going to be
touching the product downstream
anymore."
To meet the wide range of product
sizes, bakers need to consider dough
dividing well before packaging.
Vemag dividing equipment allows
for exact-weight dough portioning
so bakers can quickly make
changeovers while maintaining
product consistency
"We are one of the only companies
with the ability to produce a larger
range of products with a single
divider," said John Kirkpatrick,
bakery specialist at Reiser said. "This
is important because as the market
changes and we see people wanting
a wider range of products, we can
offer solutions that can fit into a tight
footprint."
Reiser's Vemag Dough Divider
offers bakers a versatile and
flexible option designed to support
operations of all sizes. The easyto-operate dough portioner uses a
double-screw transport system to
add versatility to every production
line. It is useful for all varieties of
buns, rolls, breads and English
muffins and can accommodate
formulations of any dough absorption
or crumb structure.
The Dough Divider offers
convenient wash-down sanitation
and advanced electronic capabilities
that allow the system to communicate
upstream and downstream with other
equipment throughout the facility. It
is an equipment solution that works
at any stage of the bakery's business
and accommodates every size
application from small, single-lane
machines to large, multilane systems.
The single-outlet Vemag Dough
Divider meets the needs of bakers
who need to produce 60 to 100 bread
or pizza dough portions per minute.
The larger HP-E dual lane systems
can produce up to 240 portions per
minute. For English muffins and

rolls, multilane systems can run 150
cuts per minute by four, six or eight
outlets.
When the pandemic hit, these
high-speed dividers made the
difference for bakers who switched
to full-time standard bun and bread
production in order to keep store
shelves stocked.
"If a customer wants to run 100
cuts a minute, we set up our divider
to have the capacity to run 125 to
150," Mr. McIsaac said. "So when a
lot of our bakers started increasing
their speeds and the number of cuts
per minute, they already had that
capability with our equipment."

INDIVIDUAL
PREFERENCES
Ensuring the continuous quality of
a growing range of products means
bakers must develop consistent and
reliable processes. Such quality
controls become even more critical
as bakers ramp up speeds to meet
retail needs.
Depending on the ingredients
used, a variety of process changes
could mean some doughs will benefit

John Kirkpatrick,
Bakery Specialist at Reiser,
discusses the latest trends in
buns and rolls and how bakers
can maximize efficiencies using
flexible and versatile equipment.



Baking & Snack - August 2020

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

Baking & Snack - August 2020 - 1
Baking & Snack - August 2020 - 1
Baking & Snack - August 2020 - 2
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