Baking & Snack - December 2022 - 64

PIE PROCESSING
" AUTOMATION ALSO HAS AN IMPACT ON IMPROVING
QUALITY AS PROCESSES BECOME MORE CONSISTENT
AND HUMAN INTERVENTION IS REDUCED. "
Robin Venn, Tippin's Gourmet Pies
modules, which reduces the time needed to clean equipment,
Mr. Hoskins said.
What's on top
Lattice toppings on fruit pies are often done manually
although they can be automated in two ways: either with
a dough sheet that is slit and stretched or with a rotary
moulder.
" One we really don't see in the US is using a rotary
moulder that can do a lattice, " Mr. Hagedorn said. " The
problem is, you can't use an American pie dough in that lattice.
In Europe, they use a regular pie dough on the bottom,
but the top dough is more like a cookie dough formula. It's
a big drum roller, and you engrave whatever you want. "
Labor-intensive lattice crust pies can be automated
Pie makers
are looking for
equipment that
can provide
flexibility in
production.
Unifiller
using a Vemag extrusion divider equipped with an adjustable
sheeting head that will sheet pie dough to the
desired thickness and then cut into strips of appropriate
width and length using on-belt wheel and blade cutters,
Mr. Zeak said.
" Strips are then separated and laid on top of the pie in
desired spacing intervals, " he added. " Strips do not have
to be cross interwoven, and this will save time and improve
production efficiency. "
Mr. Hoskins said Colborne has automated lattice
toppers available, but one part of them remains elusive
for bakers.
" What the industry is looking for is how to better
automate a more hand-woven lattice look, " he said.
" The only way to date to do this is through very capitalintense
automation. This is absolutely an automatable
process, however, the economics related to investment
and payback are not quite there. "
Trends involving full-size, smaller and handheld pies
are pushing pie processing in several directions.
" Consumers in the post-pandemic era still maintain
the smaller size of pie that has been popular for years
as people focus on portion control, " Mr. Magistrelli said.
" Some of the latest trends in the supermarkets are items
such as mini fresh fruit tarts for the health-conscience or
lower carb and vegan offerings. "
He added that gluten-free quiche made with organic
ingredients is trending for health-minded consumers,
while authentic pies tied to heritage or holidays tap into
the indulgent side.
Mr. Zeak said he's seeing fruit pies that combine traditional
fruits like apple, cherry and peach mixed with
exotic fruits like acai, blood oranges, dragon fruit, guava,
lychee and passion fruit.
" Traditional favorite pies such
as apple pie are being reinvigorated
with the addition of flavors including
buttermilk pancake, chai tea, French
toast, malted milk, salted caramel
and sangria as well as the addition
of herbs like rosemary, sage or tarragon, "
he added.
Mr. Venn said the latest trends include
natural ingredients instead of
additives and fillers and more valueadded
options such as 6-inch pies
that provide smaller portions, less
waste and are more affordable.
Large-scale pie production creates
many challenges for bakers, but best
practices and the right equipment
will smooth the way and produce the
best pies from bottom to top.
64 Baking & Snack December 2022 / www.bakingbusiness.com
*
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Baking & Snack - December 2022

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

Baking & Snack - December 2022 - Intro
Baking & Snack - December 2022 - 1
Baking & Snack - December 2022 - 2
Baking & Snack - December 2022 - 3
Baking & Snack - December 2022 - 4
Baking & Snack - December 2022 - 5
Baking & Snack - December 2022 - 6
Baking & Snack - December 2022 - 7
Baking & Snack - December 2022 - 8
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Baking & Snack - December 2022 - 10
Baking & Snack - December 2022 - 11
Baking & Snack - December 2022 - 12
Baking & Snack - December 2022 - 13
Baking & Snack - December 2022 - 14
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Baking & Snack - December 2022 - 16
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Baking & Snack - December 2022 - 18
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Baking & Snack - December 2022 - 20
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