Baking & Snack - July 2021 - 56

SPECIALTY PAN BREAD
Swirled pan breads
require extra space
on the production
line for added
makeup equipment
and depositors or
strewers.
Fritsch, a Multivac company
sidewinder then rolls up the dough. While a guillotine
can cut the bread into its final loaf form, Mr. Giacoio
said Rheon's shutter system can provide a rounded end
rather than the blunt cut.
" This type of sheeting system will give you a highquality
bread with beautiful cell structure and as many
as six swirls, " he said.
With sheeting technology, bakers can fully automate
the marbled effect.
" Combining different textures and colors of dough,
layering them and rolling to create that swirl look is a
process we automate to ensure consistent product quality,
where before this was only done by the artisanal craft
baker, " said Bruce Campbell, vice president, dough processing
technologies, AMF Bakery Systems.
Automation also enables bakers to customize their
processes to a wide range of products. AMF can bring
together up to three different colors of dough in a
marbled bread with its sheeting technology, said Hans
Besems, executive product manager, AMF Tromp. Using
fillings and layers of cinnamon, sugar and other ingredients,
bakers can get creative.
" Our unique sheeting technology offers us the possibility
to create separate layers and thus colors of bread, "
he said. " By rolling them, the marble pattern will arise. "
Marbling multiple bread doughs together to create a pattern
requires a lot of extra tooling, however. Bakeries need
extra mixers and hoppers to feed the different doughs into
the sheeting line to create top and bottom sheets.
" Not only will this require additional maintenance
and upkeep, but you will have additional training required,
and in some cases require additional labor to
produce these breads, " said Randy Kelly, sales application
specialist, Fritsch USA, a Multivac company.
Managing two different doughs to ensure product
quality is consistent at the end of the line also takes some
finesse in production planning, timing and streamlining
product changeovers.
" You need to make sure you have both dough types
56 Baking & Snack July 2021 / www.bakingbusiness.com
ready to be fed onto the sheeting line at the same time, "
Mr. Kelly explained. " It also helps to process the dough
in a timely manner as you do not want the dough to gas
or rise on the production line. "
Working with a filled dough, whether it's filled with
dry toppings, inclusions or a smear, requires gentle handling
during the sheeting process. For inclusions, that
means maintaining piece integrity, and that starts at the
dough former.
" With inclusions, we want to manage the dough sheet
properly, " Mr. Moline said. " We'll make the initial dough
sheet thicker than we would a bread without inclusions
to make sure we're not damaging any kind of fruit filling.
Once we determine the initial dough sheet, we want to
make sure we have enough sheeting capacity, so that we're
not overworking the dough at any one sheeting station. "
COMBINED WITH
A SIDEWINDER,
LAMINATION CREATES
A BREAD PRODUCT
WITH THINNER SWIRLS.
For smears, Mr. Moline said, the challenge isn't necessarily
in the application but the cutting at the end of the
makeup line. He suggested an ultrasonic cutter, which
will incur zero buildup of smear over time, as opposed
to a traditional guillotine.
" Depending on the smear-to-dough ratio, if you're
cutting with a standard guillotine, it might actually
deform the loaf because it tends to deform when you
have a smear in the curls, " Mr. Moline said. " The higher
moisture content leads to a more challenging cut, which
means we have to alter our cutting technology to accommodate
that. "
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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
Baking & Snack - July 2021 - 5
Baking & Snack - July 2021 - 6
Baking & Snack - July 2021 - 7
Baking & Snack - July 2021 - 8
Baking & Snack - July 2021 - 9
Baking & Snack - July 2021 - 10
Baking & Snack - July 2021 - 11
Baking & Snack - July 2021 - 12
Baking & Snack - July 2021 - 13
Baking & Snack - July 2021 - 14
Baking & Snack - July 2021 - 15
Baking & Snack - July 2021 - 16
Baking & Snack - July 2021 - 17
Baking & Snack - July 2021 - 18
Baking & Snack - July 2021 - 19
Baking & Snack - July 2021 - 20
Baking & Snack - July 2021 - 21
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Baking & Snack - July 2021 - 24
Baking & Snack - July 2021 - 25
Baking & Snack - July 2021 - 26
Baking & Snack - July 2021 - 27
Baking & Snack - July 2021 - 28
Baking & Snack - July 2021 - 29
Baking & Snack - July 2021 - 30
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Baking & Snack - July 2021 - 36
Baking & Snack - July 2021 - 37
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Baking & Snack - July 2021 - 50
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Baking & Snack - July 2021 - 56
Baking & Snack - July 2021 - 57
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