CROWN BAKERIES " WE WANT TO TREAT EVERYBODY LIKE ROYALTY AND MAKE THEM THE BEST AT WHAT THEY DO. " Yianny Caparos, Crown Bakeries cooler for 25 minutes. Here, cold air blows under the plastic belt as it takes a single lap through the system to cool and relax the dough sheet before further makeup. " It's all about controlling time and temperature from the mixer to freezing of the product, " Mr. Shelley said. The laminated sheet then goes through yet another reduction station, a cross roller to gently stretch and relax it before entering three gauging systems that each reduce its thickness by a 2-to-1 ratio. After a brush removes excess flour, the system trims the sides of the sheet to make it even while recycling scrap suitable for use in a future batch of dough. A circular cutter slices the sheet into six even strips that travel along finger conveyors through a rotary cutter. The triangle pieces rotate 180-degrees before receiving a light mist of water and travel through a moulding and curling station. The dough pieces then head to bending and pinching systems for making the round sandwich croissants. Six variable-speed belts then align the pieces. A Workhorse robotic panner and depanning system gently provides a steady stream of 5-foot-long pans that hold 72 dough pieces each. The bakery also has a second pan for creating larger croissants for a future customer. The pieces then enter a CBF Bakery Systems step proofer for up to 90 minutes and then are directed to a Babbco 126-foot direct-gas-fired tunnel oven that bakes three pans across in each row. Mr. Shelley noted that the Top: In a temperature-controlled room, the 1,600-lb horizontal mixer and chunker feed a steady supply of dough to the laminating line. Bottom: One of two laminators on the makeup line fold dough over several times to create the taste and structure of the thaw-and-serve croissants. 40 Baking & Snack February 2021 / www.bakingbusiness.comhttp://www.bakingbusiness.com