Baking & Snack - August 2020 - 80

SHEETING & LAMINATING

Left: Sheeting lines are
often custom-designed
around the recipe
and process to create
authentic baked goods.
Minipan

Right: PLCs automatically
adjust the settings of
different components on
the line when the dough
characteristics change.
Rondo

ers' SCADA-type systems, enabling remote, consistent
monitoring of all processes.
David Hamilton, sales director, Spooner Vicars, added that this data can be used to ensure product consistency when operating fully automated processes.
From a more mechanical perspective, Mr. Nikkels
pointed out that Rondo has made major advances in extrusion, cross-rolling, makeup and other tooling.
"Our MIDOS dough band former can handle stiff
doughs as well as very soft doughs," he said. "This serves
the demand for flexible and multifunctional sheeting lines. The four independently driven rollers can be
computer-controlled in speed and position to allow for a
smooth and consistent, continuous dough band."
Additionally, Mr. Nikkels said the combination of traditional and spiral cross rollers gently widens the dough
band while automated makeup systems allow industrial
bakers to create a variety of artisan baked goods.
For pastry producers, Fritsch offers the CBS Croissant
Bending Robot, a servo-controlled bending unit that allows the production of diverse product shapes, including 4- to 7-inch fully circular croissants with minimal
contact with the dough.
"The system maintains utmost positioning accuracy
of the products using a camera that guides the bending tools individually to the true position of each dough
piece on the belt," Mr. Zielsdorf observed. "This results
in a reliable process and utmost shape and positioning
accuracy of the bent products - even at a rate of up to
150 cycles per minute."
At the 2019 International Baking Industry Exposition,
Rheon USA introduced a vision system that monitors
the tail position of curled croissants and automatically
adjusts the machine settings to place the tail in the position desired.
John Giacoio, vice president of sales, Rheon USA, said
its vision system became a necessity after the company

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

redesigned its croissant turning and curling section to
form 200 pieces per minute per row - or 1,000 a minute
on a five-row line.
"Controlling the tail position manually at this speed
would have been impossible," he said. "This is a great
example of how one innovation leads to the need of another innovation. Sometimes you don't know you need
something until you see it."
When it comes to laminated baked goods, Mr. Nikkels
pointed out that advances in fat pump technology allow
bakers to add a consistent layer of different types of butter and margarine to the dough sheet before folding.
John McIsaac, vice president, strategic business development for Reiser, noted that its Vemag system provides precise metering of the fats - butter, margarine
and shortening.
"In these applications, the Vemag is communicating
with the line in order to apply the correct amount at whatever the line speed with no human intervention," he said.
At its four Orange Bakery locations throughout North
America, Rheon USA tests out new technology in a controlled environment. Such systems range from its stressfree dough handling process to flour dusting and reclamation systems, where the collected flour is sifted and
recycled back to the line without human intervention.
Mr. Moline observed that automatically filled flour
dusting comes in handy when producing wetter or stickier doughs because the pneumatic delivery and externally sourced flour supply removes unnecessary labor from
the line. Additionally, installing something as simple as
an inline checkweigher allows bakers to cut by weight,
which is useful for creating higher volumes of ciabatta
and other artisan breads.
When creating sheeted and laminated products, it's
best for bakers to surround themselves not only with
smart people but also with intelligently designed systems
to keep everything operating properly at all times.

*


http://www.bakingbusiness.com

Baking & Snack - August 2020

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