Baking & Snack - March 2021 - 58

ARTISAN BREAD

IT'S IMPERATIVE
THAT ARTISAN BAKERS
DO ALMOST EVERYTHING
POSSIBLE TO GARNER EFFICIENCIES
WITHOUT COMPROMISING
ON TASTE, FLAVOR OR TEXTURE.
Production lines offer
greater versatility and can
make Old World bread
automatically without
sacrificing quality.
Rheon USA

advances in technology on current production lines now
enable bakers to crank out more products with the same
amount of labor. A combination of digital and mechanical
enhancements also impact product quality and improved
consistency, which allows frozen par-baked and fully baked
items to be case packed more easily and shipped to retailers
and foodservice chains across the nation.
" The selling price of products dropped compared to 10
years ago, and as a result, line efficiency has become even
more important, " Mr. Munsch said. " We worked on improving it by developing tools to make sure that lines never
stop and also optimized changeover times with digital solutions helping plan out the production schedule. "
To create a more consistent product quality, AMF Tromp
has focused on improved methods for controlling product
weight and uniformity by minimizing the standard deviation on each artisan dough piece.
" In general, we've improved optimization and control of
the process, " said Hans Besems, executive product manager
for AMF Tromp, an AMF Bakery Systems brand. " Digital
innovations provide increasing support to line operators
for improved performance, minimal downtime and reduced production interruptions. Increased access to historical operational data allows us to improve the performance
of machines with less operator dependence. "
Overall, he added, AMF incorporates customer feedback, historical equipment data, machine learning and artificial intelligence to improve the production process.
" Through mechanical improvements, integration of
new digital technologies, material upgrades and improved
engineering methods, we are able to help bakers produce
industry-leading artisan-style products, on par with what
traditional bakers can achieve by hand, " Mr. Besems said.
The mechanical improvements involve more sophisticated servo-driven motors that now provide higher output and reduce inconsistency on production lines, noted
Randy Kelly, applications specialists for Fritsch, a Multivac
company. Additionally, something as simple as replacing
white belts on makeup lines with blue-colored ones allows
operators and automatic vision systems to quickly detect
misshapen dough pieces and an array of other issues.

58 Baking & Snack March 2021 / www.bakingbusiness.com

He added that bakers can use humidity and climate control sensors to monitor equipment, as well as a production
facility's temperature that can affect some temperamental
doughs. Croissants and other pastries, for instance, require
a cooler environment to prevent the dough from rising, especially during the sheeting and laminating process.
Jerry Murphy, vice president, sales and marketing,
Gemini Bakery Equipment/KB Systems, pointed out that
the materials used on newer equipment provide better
dough-release characteristics, especially on sticky high-absorption doughs for ciabatta and other European-inspired
breads and rolls.
" This also allows better dough flow and less pressure in
dividing chambers, resulting in less punishment of both
dough and machine, " he said.

Putting it on art-o-matic
On the software side, Mr. Kelly said, touch screens that are
omnipresent on most lines provide better visualization for
easy operations and pinpoint those systems needing preventive maintenance. Optional radio-frequency identification codes on production tools ensure correct startup for
each product on makeup lines.
Newer systems, Mr. Murphy said, also offer self-monitoring and reporting out of various parameters that aid in
quality control and provide increased capacity by improving each step of the often-complex production process.
" It's all about controls, controls and controls, " he emphasized. " Today's systems are much more precise with positioning, repeatability and overall efficiency. "
Rademaker bread lines rely on cascading speed controls
to make automatic speed adjustments. When an operator
makes one setting change, the rest of the line adjusts accordingly. Mr. Magistrelli said cascading allows the line to
work in unison to provide greater system efficiencies and
reduced overall waste.
To ensure better production flow, Mr. Munsch said,
newer sensors and other controls also monitor process deviation, such as unexpected equipment vibrations that can
misalign products and other critical variables that could
result in waste. These sensors combined with cameras and


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Baking & Snack - March 2021

Table of Contents for the Digital Edition of Baking & Snack - March 2021

Baking & Snack - March 2021 - Intro
Baking & Snack - March 2021 - 1
Baking & Snack - March 2021 - 2
Baking & Snack - March 2021 - 3
Baking & Snack - March 2021 - 4
Baking & Snack - March 2021 - 5
Baking & Snack - March 2021 - 6
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Baking & Snack - March 2021 - 8
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