Baking & Snack - March 2021 - 60

ARTISAN BREAD

Nimble makeup
systems gently turn
out greater volumes
of European-style
breads and rolls
without damaging
the dough.
Mecatherm

checkweighers provide the eyes and ears to ensure that artisan products remain within the bakery's often wide range
of specifications for artisan-style products.
Mecatherm's M-NS dividers, he added, are designed to
determine the dough's density, which can vary extensively,
depending on the amount of hydration and desired cell
structure of different Old World baked goods.
" With a 3-D reader of the dough strip that's connected
to a checkweigher, we can control the knife, making sure
every piece weighs the same, depending on its density,
which is constantly monitored, air flow and other factors, "
Mr. Munsch pointed out. " We're incorporating additional
technology that we didn't have before. "
Although checkweighing has been around for decades,
incorporating it digitally into the upfront dividing process
provides a rapid payback when producing baked goods
that come in all types of shapes and textures.
" Checkweighing continues to be important, " said Jay
Fernandez, manager of Middleby Bakery Innovation
Center. " Companies want to reduce giveaway, dependent
on the volume of the dough. As a result, the return on investment can be pretty quick. "
The Handtmann monitoring function system automates
the tracking of process parameters with sensors for temperature, pressure and other critical product handling criteria. Cesar Zelaya, Handtmann bakery technology manager, noted the new WS910 checkweighing system with the
company's line control start/stop operation substantially
reduces the number of product rejects.

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

Specifically, Handtmann VF 800 dividers also are capable of downtime tracking, cloud-based data transfer and
4.0 integration into ERP systems. To minimize waste, Mr.
Zelaya pointed out that parameter monitoring shuts the
machine off if it is ever running outside of specifications.
Digital connections also enable production lines, even
when they contain equipment from multiple suppliers, to
work in unison. Joerg Sonnabend, manager of marketing
communications, Rondo, noted that artisan bakeries also
are relying on the Internet of Things for better networking,
specifically among mixers and makeup equipment on the
front end of the process.
" This improves batch control and simplifies traceability, "
he observed.

Round and round
Historically, artisan breads have commanded a higher
price than conventional commercial ones because they incorporate more premium ingredients, and the often longfermentation processes make them more expensive to
produce. As a result, it's imperative that artisan bakers do
almost everything possible to garner efficiencies without
compromising on taste, flavor or texture.
Glimek's SD180 and SD 300 suction dividers have the
possibility to limit the amount of dough brought into
the chambers and create less stress in the process, noted
Ingemar Erlandsson, Sveba Dahlen, a Middleby Bakery
company. Moreover, its SD-600 divider comes with air cylinders and pistons that regulate the pressure on the dough.
In addition to less stress during dough handling, he added,
the dividers provide enhanced weight accuracy.
Mr. Zelaya pointed out that Handtmann's dividing and
depositing technologies actively address the issue of maximizing costly ingredient value from two perspectives.
" They protect ingredient investment value by maintaining inclusion integrity and product quality with a short
product path and reduced friction, and they also optimize
product value with incredibly precise and consistent scaling, " he observed.
He added that Handtmann dividers operate with +/-1%
scaling accuracy that reduces giveaway, even in situations
where dough consistency may vary from batch-to-batch
due to changes in the process, such as time and temperature.
When mentioning artisan breads, the first images that
come to consumers' minds are the open-cell structure
loaves of ciabatta that initially became popular about 20
years ago. Today, Mr. Giacoio said bakers are looking to
automate formed breads like boules and baguettes but
not sacrifice the handmade look and quality. He said this
prompted Rheon to develop rounding systems that gently
form dough pieces to create boules and baguettes with the
proper texture and appearance.
Mr. Sonnabend pointed out the Rondobot imitates the


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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
Baking & Snack - March 2021 - 7
Baking & Snack - March 2021 - 8
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