Baking & Snack - February 2022 - 81
EQUIPMENT
Depositing
Better-for-you batters require
optimized equipment design to
ensure accuracy and quality.
by Charlotte Atchley
C
Consumers always seem to be looking for a value-add
to their food. They want something for
their money and the calories they are about to
consume. Whether that's the antioxidants from
some blueberries or added protein or fiber in a
breakfast muffin, batter products are not immune
to the demands of the health-conscious
consumer, even though these applications tend
to be on the decadent side.
Changing a batter formulation, whether adding
protein and fiber or removing gluten, has an
impact on the processability of those batters.
" These batters can be stickier, harder to handle
and more sensitive to temperature rise, " said
Ken Hagedorn, vice president, bakery sector,
Handtmann Inc. " They feature more expensive
ingredients and bakers want to retain the value
of those investments. Maintaining inclusion integrity,
especially with delicate ones like berries,
large nut and grain pieces and chocolate chips. "
Changes in formulation mean changes in
viscosity and flowability. These needs, as well as
temperature sensitivity and inclusion preservation,
require equipment that is flexible.
" Batters can vary from very flowable and selfleveling
to stiff batters, " said Sonia Bal, director
of global marketing, Unifiller Systems. " Bakers
require the ability to deposit batters from small
portions, such as for French macarons that require
accurate and consistent placing, to depositing
sizeable portions of batters into cheesecake
pans. Some batters are very delicate and
are highly aerated, such as angel food cake, requiring
specific equipment considerations. "
Accommodating these specialized batters requires
all the tricks of depositing. Bakers need
Better-for-you inclusions like blueberries are fragile
and benefit from depositors with larger flow paths and
nozzle openings.
©fahrwasser - stock.adobe.com
www.bakingbusiness.com / February 2022 Baking & Snack 81
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Baking & Snack - February 2022
Table of Contents for the Digital Edition of Baking & Snack - February 2022
Baking & Snack - February 2022 - Intro
Baking & Snack - February 2022 - 1
Baking & Snack - February 2022 - 2
Baking & Snack - February 2022 - 3
Baking & Snack - February 2022 - 4
Baking & Snack - February 2022 - 5
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