Baking & Snack - October 2020 - 50

SPECIALTY PAN BREAD

Some enrobers don't require misting or water, just sticky doughs to cover the
entire loaf in seeds and other toppings.
Middleby Bakery

"Because of the restrictive nature of a pan that has
five sides, it's even more important that you gently
handle the dough so you can get the structure you're
looking for," Mr. Giacoio said. "If you're using a stressfree system to make your dough sheet, you can make it
thinner. By doing so, you can get more curls in forming the loaf at the moulder, giving it more structure."

Avoiding faux pas

MAKING ARTISAN-STYLE BREADS IN A PAN
Because of their delicate structure, crispy crusts and
other iconic characteristics, many artisan breads aren't
often made in pans. However, that doesn't mean it can't
be done, though some formula changes may be needed
to produce hybrid versions on some high-volume lines.
"Making artisan bread means going back to basics,
simple ingredients and handmade quality," said John
Giacoio, vice president of sales, Rheon USA. "Creating
artisan pan bread means you need to gently handle the
dough, so you don't damage its structure. You need to
use a stress-free divider to maintain the quality of the
dough."
Hans Besems, executive product manager for AMF
Tromp, an AMF Bakery Systems brand, noted that
traditional artisanal breads are produced manually,
rested and proofed at relatively low temperatures with
no mechanical interference.
"However, to produce greater quantities of artisanalstyle breads while reducing labor, we've developed
automated solutions to achieve a similar taste and
appearance," he said. "It starts with using the right
ingredients, no improvers, no enzymes and no other
additives."
Fran├žois Retailleau, production lines product
manager, Mecatherm, pointed out that resting and
fermentation can take from 60 minutes to more than
12 hours for some artisan breads. To produce a higher
capacity in less floor space, cold bulk fermentation
allows bakers to develop fuller flavors.
He also suggested retarding, a different form of cold
fermentation, for one hour or less at the end of the
final proof. This simple step will provide more volume
to the loaves as well as facilitate oven jump at the
beginning of baking.

50 Baking & Snack October 2020 / www.bakingbusiness.com

For bakers, adding excitement to the traditional packaged bread aisle has never been so urgent, especially
after the pandemic hit and drove consumers to supermarkets and other retailers in unprecedented numbers.
In March, packaged bread sales shot up nearly 40%
while fresh bread sold at in-store bakeries jumped 27%
from the same four-week period a year ago, according to
IRI data supplied by the International Dairy Deli Bakery
Association (IDDBA).
More recently, monthly data from IDDBA's reports
show that supermarket bread sales remain significantly
higher than the same period in 2019. For the four weeks
ending July 26, for instance, fresh bread sold at instore bakeries rose 8.3% over the same period in 2019.
Packaged bread and roll sales jumped 9.7% over the
same period a year ago.
Specialty breads like brioche have certainly taken the
market by storm over the past few years. It doesn't matter if it's in the bread aisle, an in-store bakery or even at
a quick-service restaurant, the classic French bread has
soared in popularity.
"Let's speak about one product that we French know,
for it is part of our tradition," said Marion Montillot, application product manager, Mecatherm. "Brioche loaves
are sweet. They contain eggs - both inside the dough
and as a topping by using an egg wash before baking
that gives the product its typical golden, shiny crust.
They also contain more sugar, butter and milk than a
standard panned bread."
After mixing, Ms. Montillot said, the first challenge
involves dividing and making up the brioche dough so
that it adapts to a panned bread format. A second one
involves panning.
"One great challenge is to choose the appropriate
coating for the baking pans so as to ensure products will
be baked and depanned properly without sticking and
becoming damaged," she explained.
Mr. Besems noted a brioche's rich formula will require a dedicated divider and rounder to create a loaf
with the appropriate texture.
"The challenge is obviously to find the most optimal


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Baking & Snack - October 2020

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Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 2
Baking & Snack - October 2020 - 3
Baking & Snack - October 2020 - 4
Baking & Snack - October 2020 - 5
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