Baking & Snack - August 2021 - 66

Left: Bakers using
cookie production
systems that put
more than one
dough together
need to ensure
similar consistency
so they will stick
together.
Rheon USA
Right: Denser
doughs can be especially
challenging
when making rotary
moulded cookies,
which may require
adjustments to die
moulds.
Baker Perkins
times, he said, adding that the horsepower of machines
has gone up and down over the years.
" Now the trend because of these doughs is to go
back up again, " Mr. Knott said. " So in some cases they
can be rebuilt, but in a lot of cases we've had to replace
the equipment. "
The more abrasive products can impact the lifespan of
the contact components.
" This should drive the original equipment manufacturing
supplier to enhance the design of the equipment
to ensure components are easily accessible for hygiene
and maintenance, " Mr. Green said. " Spooner Vicars
would always take these factors on board when related
to equipment design. "
Keeping inclusions intact
BFY cookies that contain nuts, fruits and other inclusions
can increase the level of difficulty when working
with these doughs.
" In a real soft cookie dough with chocolate chips,
the dough is nice and sticky, and the inclusions want
to stay in there, " Mr. Knott said. " With drier, denser,
higher protein doughs, the inclusions want to come out
of that suspension, so you've got to have a nice even
pile - in some cases - a lower pile of dough in the
hoppers. And in some cases, we also recommend putting
the inclusions that might get destroyed into the
mixer at the very last second rather than in with the
other ingredients. "
Chilled inclusions tend to be firmer and can last longer
in the process without getting damaged, he said,
adding that another solution is applying them topically
after extrusion.
Larger gaps between the rollers can minimize damage
to the inclusions. The range on Reading Bakery Systems
rolls can be between 8 mm and 12 mm, depending on
the size of the inclusion, Mr. Pallottini said.
66 Baking & Snack August 2021 / www.bakingbusiness.com
Of course, the ingredients need to be dispersed evenly
to ensure a consistent weight among product pieces.
" Maintain a minimum, even dough level within the
hopper to safeguard against bridging and ensure an even
feed, " Mr. Green said. " Consider the use of a heated,
jacketed hopper to keep the dough more workable. "
For wirecutters running BFY dough with inclusions,
Mr. Glover recommended that bakeries consider using
a blade rather than a wire. Baker Perkins offers a wire
break detection device to minimize downtime.
Mr. Knott also advised that blades can be useful for
dry doughs.
" For some of the newer products with tougher doughs,
we've had to go to a blade instead of a wire. And in some
cases with a lot of inclusions, we've had to go with an oscillating
blade, " he noted. " Instead of getting a dead hit on
the inclusions it's kind of a small amount of sawing. "
Manufacturers producing BFY cookies are even finding
ways to put extra protein in the cookie coatings.
These include not only outside coatings but also the
crème inside a wafer cookie.
" In the compound coating, they're actually increasing
the protein level of the coating itself, " Mr. Knott said. " It
doesn't flow as nicely as real chocolate or the old-fashioned
chocolate compound. There is a little bit of work
that needs to be done on setup of an enrober with a
BFY coating. "
That work includes tighter
temperature controls,
which, in some cases, are higher temperatures to keep a
consistent density of the coating before it's applied.
BFY doughs present challenges for bakeries, but there
are many ways in which bakers can handle these difficulties
when they adopt best practices.
" It's really about time, " Mr. Fontaine said. " Those
doughs change so dramatically with time. In the production
process, it's always about time and temperature,
but even more so with these types of doughs. "
*
http://www.bakingbusiness.com

Baking & Snack - August 2021

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

Baking & Snack - August 2021 - Intro
Baking & Snack - August 2021 - 1
Baking & Snack - August 2021 - 2
Baking & Snack - August 2021 - vdg -1
Baking & Snack - August 2021 - vdg -2
Baking & Snack - August 2021 - 3
Baking & Snack - August 2021 - 4
Baking & Snack - August 2021 - 5
Baking & Snack - August 2021 - 6
Baking & Snack - August 2021 - 7
Baking & Snack - August 2021 - 8
Baking & Snack - August 2021 - 9
Baking & Snack - August 2021 - 10
Baking & Snack - August 2021 - 11
Baking & Snack - August 2021 - 12
Baking & Snack - August 2021 - 13
Baking & Snack - August 2021 - 14
Baking & Snack - August 2021 - 15
Baking & Snack - August 2021 - 16
Baking & Snack - August 2021 - 17
Baking & Snack - August 2021 - 18
Baking & Snack - August 2021 - 19
Baking & Snack - August 2021 - 20
Baking & Snack - August 2021 - 21
Baking & Snack - August 2021 - 22
Baking & Snack - August 2021 - 23
Baking & Snack - August 2021 - 24
Baking & Snack - August 2021 - 25
Baking & Snack - August 2021 - 26
Baking & Snack - August 2021 - 27
Baking & Snack - August 2021 - 28
Baking & Snack - August 2021 - 29
Baking & Snack - August 2021 - 30
Baking & Snack - August 2021 - 31
Baking & Snack - August 2021 - 32
Baking & Snack - August 2021 - 33
Baking & Snack - August 2021 - 34
Baking & Snack - August 2021 - 35
Baking & Snack - August 2021 - 36
Baking & Snack - August 2021 - 37
Baking & Snack - August 2021 - 38
Baking & Snack - August 2021 - 39
Baking & Snack - August 2021 - 40
Baking & Snack - August 2021 - 41
Baking & Snack - August 2021 - 42
Baking & Snack - August 2021 - 43
Baking & Snack - August 2021 - 44
Baking & Snack - August 2021 - 45
Baking & Snack - August 2021 - 46
Baking & Snack - August 2021 - 47
Baking & Snack - August 2021 - 48
Baking & Snack - August 2021 - 49
Baking & Snack - August 2021 - 50
Baking & Snack - August 2021 - 51
Baking & Snack - August 2021 - 52
Baking & Snack - August 2021 - 53
Baking & Snack - August 2021 - 54
Baking & Snack - August 2021 - 55
Baking & Snack - August 2021 - 56
Baking & Snack - August 2021 - 57
Baking & Snack - August 2021 - 58
Baking & Snack - August 2021 - 59
Baking & Snack - August 2021 - 60
Baking & Snack - August 2021 - 61
Baking & Snack - August 2021 - 62
Baking & Snack - August 2021 - 63
Baking & Snack - August 2021 - 64
Baking & Snack - August 2021 - 65
Baking & Snack - August 2021 - 66
Baking & Snack - August 2021 - 67
Baking & Snack - August 2021 - 68
Baking & Snack - August 2021 - 69
Baking & Snack - August 2021 - 70
Baking & Snack - August 2021 - 71
Baking & Snack - August 2021 - 72
Baking & Snack - August 2021 - 73
Baking & Snack - August 2021 - 74
Baking & Snack - August 2021 - 75
Baking & Snack - August 2021 - 76
Baking & Snack - August 2021 - 77
Baking & Snack - August 2021 - 78
Baking & Snack - August 2021 - 79
Baking & Snack - August 2021 - 80
Baking & Snack - August 2021 - 81
Baking & Snack - August 2021 - 82
Baking & Snack - August 2021 - 83
Baking & Snack - August 2021 - 84
Baking & Snack - August 2021 - 85
Baking & Snack - August 2021 - 86
Baking & Snack - August 2021 - 87
Baking & Snack - August 2021 - 88
Baking & Snack - August 2021 - 89
Baking & Snack - August 2021 - 90
Baking & Snack - August 2021 - 91
Baking & Snack - August 2021 - 92
Baking & Snack - August 2021 - 93
Baking & Snack - August 2021 - 94
Baking & Snack - August 2021 - 95
Baking & Snack - August 2021 - 96
Baking & Snack - August 2021 - 97
Baking & Snack - August 2021 - 98
Baking & Snack - August 2021 - 99
Baking & Snack - August 2021 - 100
Baking & Snack - August 2021 - 101
Baking & Snack - August 2021 - 102
Baking & Snack - August 2021 - 103
Baking & Snack - August 2021 - 104
Baking & Snack - August 2021 - 105
Baking & Snack - August 2021 - 106
Baking & Snack - August 2021 - 107
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Baking & Snack - August 2021 - 109
Baking & Snack - August 2021 - 110
Baking & Snack - August 2021 - 111
Baking & Snack - August 2021 - 112
Baking & Snack - August 2021 - 113
Baking & Snack - August 2021 - 114
Baking & Snack - August 2021 - 115
Baking & Snack - August 2021 - 116
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