Baking & Snack - December 2020 - 51

EQUIPMENT

layers of

Pie Processing

As bakers get creative with innovative pies, production lines must get more flexible.
by Charlotte Atchley

T

'Tis the season for pies. In the second half of the year,
pie manufacturers ramp up production to meet demand
for the end-of-year holiday period when pie sales boom.
While this year's celebrations may be smaller, the category has already been primed by staying trends of smaller
sizes and more innovative pies to grab consumers' attention and fit their shrinking gatherings.
The demand for small pies and sometimes complex
ones has created a need for flexibility in the pie production line, which is typically a straightforward process.
" All automated pie production starts with a base, then
a filling is deposited and a top lid is placed to close the
pie, " said Hans Besems, executive product manager,
AMF Tromp, an AMF Bakery Systems brand.
Opportunities for versatility lie in the depositing
of fillings and any decoration after the topping process that bakers can use to distinguish their pies from
the competition.

Speed and versatility
The pie category has struggled in recent years to gain
any growth outside of the end-of-year holidays. With
family sizes shrinking, even 9-in. pies may be too large
for an impulse dessert purchase at the supermarket.
To grow sales, pie manufacturers have started offering
smaller pies and more innovative ones, whether that's

in flavor or complexity. Both trends have generated demand for equipment that both accurately deposits but
also can change things up.
" Dedicated lines are the most efficient way to produce large quantities of pies for producers who have
very large runs of relatively few SKUs, " said Mauricio
Nahum, international applications manager, Unifiller
Systems. " However, we see more and more demand for
equipment that can handle production in a more flexible way. "
Switching pie sizes requires depositors that can make
the change quickly while maintaining accuracy. AMF
Tromp's depositing solutions, like the Unimac Depositor,
for example, provide accurate depositing for both liquid
and semi-liquid doughs and batters, opening up a more
diverse range of products.
Servo technology helps operators make these precise
deposits across a wide range of weights. Handtmann's
filling depositors use this technology in its flow divider
to deliver the exact amount of filling in each deposit
across the entire width of the system. Depending on the
size and weight of the finished product, that can be up to
24 pies across.
" Handtmann's patented vane cell technology is also
very effective at gently handling full slices of apples,
peaches or any large particles present in the filling such

Modular depositing
equipment allows pie
production to incorporate
flexibility into their pie
lines and get creative
with product.
Ryan Alcantara

www.bakingbusiness.com / December 2020 Baking & Snack 51


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Baking & Snack - December 2020

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