Baking & Snack -june 2022 - 82

MIXING
MOST BAKERIES STILL MIX TO TIME
BECAUSE IT'S SIMPLE TO DO. ADDITIONALLY,
OLD HABITS OFTEN DIE
HARD IN THE BAKING INDUSTRY.
per. The company has also introduced extreme over-tilt.
" The bowl is now tilting 160 degrees up to 180 degrees
so that gravity does all of the work, " he said. " You don't
need anybody there pulling or cutting the dough out.
With extreme over-tilt and an automatic jogging function,
the dough comes out of the bowl and moves to the
next stage to the dough pump, chunker or trough. The
operator doesn't have to be there, which reduces workload,
and it comes with fencing and guarding that provides
a higher level of safety. "
Many bakeries rely on recipe management systems
that offer front-end controls to alleviate the skilled baker
shortage.
" Less experienced operators allow bakeries to
use more simplified controls that can be easily programmed, "
said Jerry Murphy, vice president of sales,
Gemini Bakery Equipment/KB Systems. " Integration of
ingredient handling in the overall 'recipe control' system
makes it even more essential today. "
Ms. Gay noted that digital automation ensures quality
82 Baking & Snack June 2022 / www.bakingbusiness.com
Exploring smart mixing
From a processing perspective, some companies are
looking to promote " mixing to energy " to provide quality
assurance and potentially reduce mix time. Although
it's not a new concept, mixing to energy relies on software
to measure the kilowatts per hour (kWh) of the
equipment's motors and variable-speed drives to follow
an established energy curve and more precisely target
Automating the mixing process allows wholesale bakeries to bolster
capacity and enhance the consistency of their baked goods.
VMI
control and repeatability of mixing processes for industrial
bakeries.
" Continuous and automated mixing systems are now
equipped with a powerful HMI, which can manage recipe
formulation, dosing, programming, monitoring of
instructions and traceability, " she said.
To bolster quality control, Shaffer offers sensors that
constantly monitor dough temperature instead of inserting
a probe into the batch near the end of the mix cycle.
" As the dough is discharging, the infrared sensors are
automatically measuring the dough temperature a hundred
times in a half second to get a good representation
of what the dough temperature is, which is critical to
processing, " Mr. McGhie said. " It also measures dough
temperature while it's mixing. If you mix with consistent
temperature, you get consistent quality as well. "
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Baking & Snack -june 2022

Table of Contents for the Digital Edition of Baking & Snack -june 2022

Baking & Snack -june 2022 - Intro
Baking & Snack -june 2022 - 1
Baking & Snack -june 2022 - 2
Baking & Snack -june 2022 - 3
Baking & Snack -june 2022 - 4
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