Baking & Snack - February 2025 - 86
EQUIPMENT DIVIDING & ROUNDING
" Find the right water absorption, mix time, dough
temperature and batch size to run, " he said. " Sometimes
with these doughs, it is better to run smaller
batches, reducing run time and using multiple mixers
if you can. "
Fontaine also said using pre-soaked grains and
seeds when possible can help rounders better handle
a lot of inclusions. It can also help with machinability
and shelf life.
The texture of
doughs with
inclusions can
change from
beginning to end.
weights for the same volume of dough, " said John
Giacoio, Rheon. " This is never an issue with the Rheon
stress-free systems because our dividers cut by
weight not volume. "
He added that the company's systems won't
break down fruits like raisins and cranberries or even
diced cheese cubes during the forming process.
Maintaining speed, accuracy
Keeping lines up and running smoothly means getting
the basics right. It's the same with all doughs, including
those with lots of inclusions, Fontaine explained.
How bakers can minimize
waste in dividing, rounding
Proper maintenance and having the
right equipment for each product
will help reduce waste on lines that
use dividers and rounders.
" The effects of wear over time
due to mechanical stress can
be foreseen and corrected with
effective preventive maintenance
inspections and replacement
of critical parts, " said Jerry
Murphy, vice president of sales,
Gemini Bakery Solutions. " Lack
of lubrication when working with
difficult-to-portion doughs can
accelerate wear on sliding machine
surfaces. Lack of lubrication
between the tolerances of the
moving parts on suction-type
dividers will create underweight
dough pieces due to air being
drawn into the suction chamber. "
Murphy also suggested that
bakers ensure bearings, bushings
and cam followers are all welllubricated
and special attention be
paid to oil pumps, metering valves
" Since these doughs may be on the stiffer side,
they may also require a dual axis rounding system,
which Reiser offers on our rounding tables, " he
said. " Or if a conical rounder is used, it may require a
longer rounding track. "
Thorough distribution of inclusions begins with
the mixing process, said Bruce Gingrich, sales manager,
WP Bakery Group USA.
" To ensure you can work accurately, it is important
to have even distribution of the inclusions, " he
said. " The WP Kemper mixer both mixes accurately
and also has a reverse function to fold in the
inclusions at the end of the mix and not damage the
inclusions. "
He also mentioned that resting the dough can
and dosing valves. Proper cleaning
based upon the manufacturer's
recommendations is also critical to
machine performance.
Proper control over the process
will minimize waste, said Nathan
McDermott, technical sales, WP
Bakery Group USA.
" It all starts from the ingredients
and mix, " he said. " Control the
temperature of the ingredients
going into the mixer. Ensure you
are using a mixer that provides
consistent results. "
Along with process controls,
bakers should choose equipment
that can handle a wider range of
dough viscosities to reduce waste,
said Jim Fontaine, bakery field
sales manager, Reiser.
He also suggested " dividers
like the Vemag HP/HPR series for
accurate scaling, longer rounding
bars/tracks and possibly a sheeter
with four sets of sheeters instead
of three to reduce the dough piece
down a little slower. "
Improper maintenance will be
especially harmful to dividers
86 Baking & Snack | february 2025 | bakingbusiness.com
and rounders, said Andres Lopez,
business development manager,
Handtmann Inc.
" Letting the machine fall into
disrepair will affect the weights,
then you're really going to
have problems, " he said. " We
recommend breaking down the
machine after a certain number of
hours in order to ensure that any
old dough that may have built up is
cleaned. "
The best way to minimize waste
is to have a line that can adjust
as the dough changes, said John
Giacoio, Rheon.
" The Rheon stress-free systems
automatically adapt to the changes
in dough throughout a batch and
even during the changing plant
environment, " he said.
Bakers should avoid overhandling
dough during processing, said
Bruce Gingrich, sales manager, WP
Bakery Group USA.
" If you are using an automated
line, do not start and stop, " he
said. " Stay with a speed that will
keep a constant flow. "
Reiser
http://www.bakingbusiness.com
Baking & Snack - February 2025
Table of Contents for the Digital Edition of Baking & Snack - February 2025
Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
Baking & Snack - February 2025 - 9
Baking & Snack - February 2025 - 10
Baking & Snack - February 2025 - 11
Baking & Snack - February 2025 - 12
Baking & Snack - February 2025 - 13
Baking & Snack - February 2025 - 14
Baking & Snack - February 2025 - 15
Baking & Snack - February 2025 - 16
Baking & Snack - February 2025 - 17
Baking & Snack - February 2025 - 18
Baking & Snack - February 2025 - 19
Baking & Snack - February 2025 - 20
Baking & Snack - February 2025 - 21
Baking & Snack - February 2025 - 22
Baking & Snack - February 2025 - 23
Baking & Snack - February 2025 - 24
Baking & Snack - February 2025 - 25
Baking & Snack - February 2025 - 26
Baking & Snack - February 2025 - 27
Baking & Snack - February 2025 - 28
Baking & Snack - February 2025 - 29
Baking & Snack - February 2025 - 30
Baking & Snack - February 2025 - 31
Baking & Snack - February 2025 - 32
Baking & Snack - February 2025 - 33
Baking & Snack - February 2025 - 34
Baking & Snack - February 2025 - 35
Baking & Snack - February 2025 - 36
Baking & Snack - February 2025 - 37
Baking & Snack - February 2025 - 38
Baking & Snack - February 2025 - 39
Baking & Snack - February 2025 - 40
Baking & Snack - February 2025 - 41
Baking & Snack - February 2025 - 42
Baking & Snack - February 2025 - 43
Baking & Snack - February 2025 - 44
Baking & Snack - February 2025 - 45
Baking & Snack - February 2025 - 46
Baking & Snack - February 2025 - 47
Baking & Snack - February 2025 - 48
Baking & Snack - February 2025 - 49
Baking & Snack - February 2025 - 50
Baking & Snack - February 2025 - 51
Baking & Snack - February 2025 - 52
Baking & Snack - February 2025 - 53
Baking & Snack - February 2025 - 54
Baking & Snack - February 2025 - 55
Baking & Snack - February 2025 - 56
Baking & Snack - February 2025 - 57
Baking & Snack - February 2025 - 58
Baking & Snack - February 2025 - 59
Baking & Snack - February 2025 - 60
Baking & Snack - February 2025 - 61
Baking & Snack - February 2025 - 62
Baking & Snack - February 2025 - 63
Baking & Snack - February 2025 - 64
Baking & Snack - February 2025 - 65
Baking & Snack - February 2025 - 66
Baking & Snack - February 2025 - 67
Baking & Snack - February 2025 - 68
Baking & Snack - February 2025 - 69
Baking & Snack - February 2025 - 70
Baking & Snack - February 2025 - 71
Baking & Snack - February 2025 - 72
Baking & Snack - February 2025 - 73
Baking & Snack - February 2025 - 74
Baking & Snack - February 2025 - 75
Baking & Snack - February 2025 - 76
Baking & Snack - February 2025 - 77
Baking & Snack - February 2025 - 78
Baking & Snack - February 2025 - 79
Baking & Snack - February 2025 - 80
Baking & Snack - February 2025 - 81
Baking & Snack - February 2025 - 82
Baking & Snack - February 2025 - 83
Baking & Snack - February 2025 - 84
Baking & Snack - February 2025 - 85
Baking & Snack - February 2025 - 86
Baking & Snack - February 2025 - 87
Baking & Snack - February 2025 - 88
Baking & Snack - February 2025 - 89
Baking & Snack - February 2025 - 90
Baking & Snack - February 2025 - 91
Baking & Snack - February 2025 - 92
Baking & Snack - February 2025 - 93
Baking & Snack - February 2025 - 94
Baking & Snack - February 2025 - 95
Baking & Snack - February 2025 - 96
Baking & Snack - February 2025 - 97
Baking & Snack - February 2025 - 98
Baking & Snack - February 2025 - 99
Baking & Snack - February 2025 - 100
Baking & Snack - February 2025 - 101
Baking & Snack - February 2025 - 102
Baking & Snack - February 2025 - 103
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Baking & Snack - February 2025 - 114
Baking & Snack - February 2025 - 115
Baking & Snack - February 2025 - 116
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