Baking & Snack - February 2024 - 103

some of the older depositors that are actuated with
cams, gears and levers. While these machines are absolute
workhorses, there are aspects to the industry that
require additional control over these machines and how
they operate. I'll use a pneumatic actuated knife versus
a servo-actuated knife as an example. With a pneumatic
actuator, you have limited control over how it reacts.
You can tell it when to actuate, and you can adjust the
air pressure or flow valve to make subtle changes in how
it reacts. However, if your machine is equipped with a
servo actuator, you have control over how that knife actuates
and portions/places your products, not only on
that particular cut but on all cuts on that pan as well as
cuts on the next 1,000 pans.
A popular product I see more and more often are
small bite-sized cookies. By leveraging the fine tuning
and rate of cut of a servo-actuated knife, having multiple
knife speeds can make all the difference in terms
of those smaller deposits while maintaining a high rate
of production. Variable speed control allows the knife
to cycle extremely fast even with a momentary speed
reduction to 'finish' the cut.
What challenges may be posed by alternative
doughs and/or delicate inclusions?
When it comes to alternative doughs or delicate or fragile
inclusions, the best results are direct, short path depositors/portioners.
Long path depositors tend to smear
or pull air from the dough which can cause dense finished
products. With different inclusions, a variety of
traction rollers of different diameter and profile can
prevent damage to those particulates. For delicate inclusions,
FME has designed a patented roller profile that
enables the base dough itself to create the traction required
to extrude the dough through the machine. This
unique design is the most forgiving for maintaining inclusions,
eliminating smearing and mitigating any additional
mixing when the dough is being extruded.
When handling different viscosity doughs, the traction
rollers are what shine. By switching out a set of rollers,
manufacturers have the flexibility to extrude brownie
batter, chocolate chip dough, scone dough and even
firmer products like biscotti and sheeting fondant. Dies
and cutters play a role as well, and depending on the desired
shape, size or process should not be overlooked.
Brownies: Portions: 250
p/min onto a tray. Sheets:
15 - 20 p/min into a pan.
Irrisistible
Goodies With
CONSISTENT
QUALITY
Protein/Energy Bars:
High-quality protein & energy
bars 300 - 900 p/min.
Gingerbread: Sheeting
and shaped cookies
200 - 400 p/min.
Biscotti: Biscotti formed
to pan length 1 to 4 rows
10 - 40 p/min.
Cookies: Accurate placement,
uniform weight, no smearing
200 - 800 p/min.
Frozen Dough Production:
Placed break n' bake or
individuals 600 - 1500 p/min.
Scones: Artisan scones,
all shapes and sizes
150 - 400 p/min.
THE CCM DOUGH DEPOSITOR
 High production
 Small foot print
 2 minute die change over
 Large inclusion operation
 Full access toolless sanitation
 Remote access /monitoring
 Intuitive operation and maintenance
 Challenging products
Ph: (604) 888-8686 | Tf: (877) 700-8686 | E: info@fmefoodmachinery.com | www.fmefoodmachinery.com
B E T T ER BY DE S I GN, B U I LT TO L A S T FO R E V E R .
www.bakingbusiness.com / February 2024 Baking & Snack 103
https://www.fmefoodmachinery.com/ http://www.fmefoodmachinery.com http://www.bakingbusiness.com

Baking & Snack - February 2024

Table of Contents for the Digital Edition of Baking & Snack - February 2024

Baking & Snack - February 2024 - Intro
Baking & Snack - February 2024 - 1
Baking & Snack - February 2024 - 2
Baking & Snack - February 2024 - 3
Baking & Snack - February 2024 - 4
Baking & Snack - February 2024 - 5
Baking & Snack - February 2024 - 6
Baking & Snack - February 2024 - 7
Baking & Snack - February 2024 - 8
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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