Baking & Snack - October 2020 - 58

INGREDIENT HANDLING

"Usually bakers request a very precise system to reach
grams of variation, and that's where things start to be difficult," said David Rodriguez, regional sales engineer, South
America, Zeppelin Systems USA. "Fully automatic minor
dosing systems used to be very expensive due to the highprecision dosing equipment used to reach that accuracy.
Most of the time, it surpasses the budget of the product."
These ingredients can be very sensitive, and because they
are being measured in such small increments, the equipment must scale and convey them to the mixing bowl perfectly to prevent product loss. This often requires a dedicated system.
"It is hard to measure minor and micros accurately if
you're trying to use a system that isn't specifically designed
for that batch size," Mr. Adams explained. "We have a hard
time getting a minor system to deliver micros with any accuracy because it's not designed for that level of detail, accuracy or gradation."
Norm Searle, sales and marketing, GOE/Amherst
Stainless Fabrication, offered the measuring device resolution as an example.
"Expecting to measure to one-hundredth of a specified
amount in a system capable of only measuring in tenths
creates a problem," he said. "This is also of concern when
it comes to the delivery mechanics. A device not capable
of delivering an incremental change measured in 0.00 will
quickly exceed the amount called for."
Mr. Adams quickly pointed out, however, that if a system
is designed from the start to handle both minors and micros, a bakery shouldn't see any more issues with accuracy
than another system. Designing a system requires attention
to not only scaling range but also storage and handling.
Bearings, air seals, tubing size and blower size all must be
considered for each specific ingredient because each one
will have different needs based on particle size and how it
responds to temperature and moisture.
"Gluten is incredibly difficult in the sense that it becomes very airborne, and it's very fine," Mr. Adams said.
"Condensed milk is very temperature sensitive. If there's a
lot of heat, it will almost liquify. Some of these ingredients
you can't transfer pneumatically because of the added heat."

Nail those dosages
When an ingredient handling system is designed to handle
minors and micros from the outset, it is possible for bakers to achieve high levels of accurate scaling and efficient
delivery. For scaling accuracy, that means choosing the apTop: Equipment sized properly to the ingredient weights being measured is
critical to scaling accuracy.
Gemini Bakery Equipment/KB Systems

Bottom: Accuracy is so important with minor and micro ingredients because the
formulations typically don't have much of these active ingredients to start with.
The margin of error is very thin.
Shick Esteve

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


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Baking & Snack - October 2020

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Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 1
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