Baking & Snack - February 2025 - 90

" The typically firm doughs put a lot of strain on
the dough dividing and molding machines in continuous
operation, " she said. " We, therefore, recommend
taking this into account when planning a new bread
roll line and opting for robustly built machines. "
Grain breads in general are harder on equipment,
Doughs with lots
of nuts, seeds and
other inclusions
can be abrasive for
equipment.
eted mixer where they keep the dough at a certain
temperature all the time or they're in an air-conditioned
bakery, " Lopez said. " That's why a lot of
artisan bakers who do breads like these tend to use
spiral mixers because they don't have larger batches
of dough. "
Yeasted doughs will continue to rise, especially in
warm bakeries.
" Depending on the size of your batch, you could
have significant differences from the beginning to the
end of a batch, " Giacoio said. " These differences do
not affect the Rheon stress-free systems because we
are dividing by weight. The dimension of the dough
piece will increase the longer the dough rests, but
the dividing weight will be accurate throughout. "
Using inline checkweighers with feedback loops
to control the weight-adjustment servo helps improve
weights overall considerably, Murphy said.
" PLC controls of recipe
management enable tremendous
flexibility for bakers for
mixing varied products, " he
explained. " Very precise time
sequences can be programmed
and controlled, which in the
end creates the ability to make
very consistent products over
longer periods of time. "
Dough consistency often
shifts due to fermentation, temGentle
handling
ensures inclusions
stay intact and
don't smear.
perature variations or hydration changes from the
start to the end of a batch, Campbell pointed out.
" AMF Flex Dividers address this by utilizing
real-time monitoring of dough and belt temperatures,
enabling dynamic adjustments to maintain consistency
throughout the production cycle, " he said. " This
ensures minimal variability, even as dough properties
evolve during processing. "
Dough processing is a particularly critical factor
in the production of firm doughs, for example for
pretzel rolls, Kneidinger said.
90 Baking & Snack | february 2025 | bakingbusiness.com
and wear parts need to be monitored on a routine
basis, Fontaine said.
" Proper preventive maintenance is a must if you
expect that piece of equipment to operate consistently
and efficiently, " he said. " Reiser's Vemag HP/
HPR series dividers are fully washdown, easily disassembled
and assembled for quick, thorough sanitation
to keep the divider running efficiently. "
The wear and tear on equipment caused by inclusions
can often depend on the particulates being
used, Lopez said. For instance, sugar can scratch up
surfaces.
Keeping lines up and
running smoothly means
getting the basics right.
" If you're doing a lot with particulates, you know
you're going to damage your stainless steel, so you're
going to have to be more diligent about checking
and replacing the parts, " he added. " So make sure
you are monitoring the internals of the vane pump.
The more damage you do to them, the faster they
wear out. "
Bakers should anticipate that equipment will
be used with a variety of different dough types,
including stiffer doughs and those with a variety of
inclusions.
" Rheon uses load cells beneath the conveyors
to weigh the dough to allow us to cut by weight
accurately, " Giacoio said. " These load cells should
be recalibrated on a regular basis, which only takes
a few minutes. Thorough cleaning of the conveyors
means the target weight will be more accurate. "
The added stress on machines caused by inclusions
requires regular inspection, maintenance and
lubrication, Gingrich said.
McDermott agreed, adding, " WP offers special
coatings on the hopper and dividing chamber for
more acid-resistance which can allow for a longer
lifespan. "
As bakers produce breads that feature nuts,
seeds, fruits and other inclusions, they need to
ensure that they have the right equipment to handle
them and ensure consistency in doughs and proper
maintenance to yield high-quality products.
*
Top: Gemini, Bottom: Handtmann
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
Baking & Snack - February 2025 - 104
Baking & Snack - February 2025 - 105
Baking & Snack - February 2025 - 106
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Baking & Snack - February 2025 - 110
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Baking & Snack - February 2025 - 114
Baking & Snack - February 2025 - 115
Baking & Snack - February 2025 - 116
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