Baking & Snack - February 2021 - 71

uders
etop
mers

cause the process uses many raw dough conveyor transfers.
When using rack or continuous ovens, he suggested
proofing and baking bagels in moulded pans to
maintain their size and shape.
If a transfer does cause some misshaping, a wellplaced, shape-correcting roller can make any needed
corrections, Mr. Johnson noted.

Developing a unique crust
The bagel's characteristic shiny, chewy crust is developed
through a combination of rest and boiling. After forming,
bagels enter a two-step rest period: fermenting and retarding, which build flavor, volume and create a light skin that
will develop into the crust in the boiler.
" These fermentation steps are particularly crucial in the
bagel production process as they bring together a multitude of details essential to product quality and industrial
performance, " said François Retailleau, product manager,
Mecatherm.
To execute these steps well, operators must maintain
tight control over the air flow and parameters in the

proofer and retarder. During fermentation, bagels require
high temperatures and high humidity with slow air speed,
Mr. Retailleau said. Temperatures can reach up to 104°F.
These conditions encourage bagels to reach their full volume. Lower humidity and temperatures - as low as 41°
to 47°F - with faster air flow speeds helps set the volume
and create a light skin on the product. This light skin provides protection to the smooth surface as the bagel moves
into boiling.
" Boiling is an essential step that gives the bagel its

All aspects of a bagel
production line influence
the downstream process,
so operators must have
precise control over all
parameters.
ABI Ltd.

Quality flour begins with quality wheat. Our mills are located in
America's Heartland. We use locally-grown wheat. Wheat grown by
people we know and trust.
For over 138 years, we have shared community with local farmers.
We have partnered with them to constantly improve wheat production
and quality, through intensive management and sustainable practices.

because every
kernel matters.
217.857.3131
siemermilling.com
TEUTOPOLIS, IL | HOPKINSVILLE , K Y | WEST HARRISON , IN

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3:03:48 PM

069_BS_Feb21_Bagels.indd
71
Untitled-14 1

2/3/2021
2/2/2021 8:55:38
7:48:03 AM


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Baking & Snack - February 2021

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Baking & Snack - February 2021 - 1
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