Baking & Snack - February 2024 - 78

SWEET GOODS PROCESSING
EQUIPMENT TODAY SIGNIFICANTLY
REDUCES THE STRESS IT PUTS ON
LAMINATED PASTRIES TO ENSURE THEIR
FRAGILE STRUCTURE IS MAINTAINED.
uct entirely from what they're making today sometime
down the road, " he said. " You really want to make sure
you account for that and allow them to come to market
quickly with a new product. You have to look at the
whole product mix and where you can future-proof the
line. And a lot of that is with modularity in the makeup
section or in the laminating section. "
Mr. Praller echoed this, noting tools like coiling inrollers,
folding plough units, strewing units and more
can be integrated into the line to achieve flexibility.
Depositors are increasingly versatile as well, Ms.
Bal pointed out, and can be customized with product
cylinders, hoppers and other attachments to let bakers
easily switch between products.
" The same depositor that a bakery may use to inject
pastries really quickly can also be used to quickly and
accurately deposit batter portions, " she said.
Flexibility can also be found at the oven. Mr. Menardo
noted that thermal oil spiral ovens, for example, offer
pastry manufacturers maximum versatility in the variety
and number of products they can bake at a time.
" This is possible due to the low thermal inertia of the
spiral oven and thanks to the fact that such ovens yield
an even bake, even when the belt is not fully loaded or
when production flow is not homogenous, " he explained.
While certain steps of the production process may
be prime for automation, the need for flexibility means
some areas should be left more manual, Mr. Moline
emphasized.
" Oftentimes, it's rack proofers and rack ovens, which
give you a lot of flexibility for different proofing times, "
he explained. " We still do some very high-volume systems
where we are loading pans. It just makes sense opposed
to a tunnel oven or a continuous proofer where
World Leader in Cake Decorating,
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78 Baking & Snack February 2024 / www.bakingbusiness.com
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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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Baking & Snack - February 2024 - 90
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
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