Baking & Snack - April 2021 - 60

SWEET GOODS & PASTRY PROCESSING

BEING CLEAR ABOUT THE
FORMULATION'S PROCESSING
NEEDS ALLOWS BAKERS TO
GET THE RIGHT EQUIPMENT
FOR THEIR PRODUCTS.
a dough sheet before it's laminated. Bakers can choose from
fats ranging from real butter to vegetable shortenings. Within
the world of vegetable shortenings, bakers can find a variety of
fats to meet their label needs whether that's reduced saturated
fat or vegan shortenings. All have their own processing needs,
and if they aren't handled well, that can compromise finished
product characteristics.
" The AMF Tromp Fat Pump transfers all fats with a very
short processing time directly above the dough sheet to minimize structural changes to the fat involved, " Mr. Besems said.
In light of the many ingredients being used by bakers today,
Rademaker USA redesigned its fat pump for easy processing,
cleaning and maintenance.
A new fat pump from Fritsch, a Multivac company, improves the flow properties of butter and high-quality fats, producing a butter sheet for the lamination step.
Being clear about the formulation's processing needs allows
bakers to get the right equipment for their products. It not only
can improve product quality, but it also can assist with sanitation
needs.
" On the make-up tables there are specific depositors and
strewing units that can handle a variety of filling types and nuts,
but bakers need to be aware this equipment needs to be designed
Bakers need to be clear about their processing needs, such as the number of
reduction stations required to gently sheet dough.
Moline Machinery

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

ELIMINATING WASTE
IN PRODUCTION
SAVES ON PREMIUM
INGREDIENTS

Wasted product on a production
line is never ideal, but when
working with premium
ingredients, it becomes even
more problematic.
" These ingredients tend to
be expensive, so we want to
do anything we can on the
processing side to eliminate
waste, " said David Moline,
vice president of sales, Moline
Machinery.
To prevent waste, Moline's
sheeting lines have automated
speed and weight control. This
allows constant monitoring of the
dough as it's being sheeted.
" You want to make sure you're
not stretching the sheet, which
can be susceptible to tearing,
and that becomes even more
important as the line speeds up, "
he said. " If weight control isn't
good, you can end up giving
away product and having product
out of spec. "
When experimenting with
different shapes, waste can
become an issue at the cutter as
well since certain shapes are more
difficult to achieve than others.
" A ball shape is tough to make
on a sheeting line because it has
a lot of waste, " said John Giacoio,
vice president, sales, Rheon USA.
The shutter on Rheon's
encrusting machine enables
bakers to enclose a round filled
pastry without any waste. It does
this by enclosing the dough
around the filling, snipping
it and wrapping it for a seal.
Combined with a stress-free
sheeting line, it cuts product to
length, eliminating waste and not
damaging the dough.


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Baking & Snack - April 2021

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

Baking & Snack - April 2021 - 1
Baking & Snack - April 2021 - 1
Baking & Snack - April 2021 - 2
Baking & Snack - April 2021 - 3
Baking & Snack - April 2021 - 4
Baking & Snack - April 2021 - 5
Baking & Snack - April 2021 - 6
Baking & Snack - April 2021 - 7
Baking & Snack - April 2021 - 8
Baking & Snack - April 2021 - 9
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