Baking & Snack - July 2021 - 55

EQUIPMENT
Specialty Pan Bread
a
Little Space
B
Breakfast breads with marbling, swirls and inclusions require extra length
and tools on the front end of production to bring them together.
by Charlotte Atchley
Breakfast breads have been a consistent presence in the
bread aisle. Whether they are packed with fruit, nuts
and seeds or feature an aromatic cinnamon or another
indulgent swirl in the center, these products aren't going
anywhere.
" It's a mainstay in any bread aisle, " said David Moline,
vice president of sales and marketing, Moline Machinery.
Those inclusions and swirls that make breakfast
breads so enticing to consumers also come with their
own production needs, whether its modular equipment
and quick sanitation for flexibility or gentle dough processing
for inclusion integrity. Designing a production
line from the start to accommodate these needs can have
bakers doling out these reliable products.
Swirling in production
From a production perspective, marbled breads bring
two different bread doughs together while swirl breads
roll a base dough around a smear, dry toppings and even
inclusions. Bakers can choose from several processing
avenues to make these patterns appear in their pan
breads.
" Marbling could be done by having two bread lines side
by side delivering different colored doughs then combining
these pieces at the moulder, " said Patricia Kennedy,
president, WP Bakery Group USA. " The other way is to
sheet the dough and put additives and swirl the dough. "
Bakers can also use coextrusion to bring two different
doughs together. Dough is extruded into two strands
that twist together as they exit the machine, creating the
marbling effect. Rheon USA's coextruder technology can
not only twist two varieties of dough together, but it can
also add separate fillings to each type of dough.
" In total, we can extrude and twist two colors of dough
and two different fillings, " said John Giacoio, vice president,
sales and marketing, Rheon USA. " Visually, this
makes for a beautiful product, but when you bite into
the bread, you also get the added surprise of a filling. "
Lamination can also provide a swirl in a bread.
While traditional lamination layers butter and dough,
butter can be replaced with chocolate or other fillings.
Combined with a sidewinder, lamination creates a bread
product with thinner swirls.
" With this method, we are also using a stress-free system,
so the quality is unsurpassed, and the number of
swirls can be several dozen, giving you a beautiful product, "
Mr. Giacoio said.
Historically, however, swirled breads have been made
using sheeting technology. Typically, automated swirl
bread production includes a sheeting line to create the
dough sheet of the base bread. Then depositors apply the
filling or a strewer to add inclusions like fruit or nuts. A
www.bakingbusiness.com / July 2021 Baking & Snack 55
Breakfast breads
made with nuts,
smears, dry toppings
or two different
doughs each create
their own challenges
with production flexibility,
piece integrity
or even sanitation.
┬ępronina_marina - stock.adobe.com
http://www.bakingbusiness.com

Baking & Snack - July 2021

Table of Contents for the Digital Edition of Baking & Snack - July 2021

Baking & Snack - July 2021 - Intro
Baking & Snack - July 2021 - 1
Baking & Snack - July 2021 - 2
Baking & Snack - July 2021 - 3
Baking & Snack - July 2021 - 4
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