Baking & Snack - July 2021 - 60

SPECIALTY PAN BREAD
" Our sine pumps create a suction site so the pressure
in the manifold or piping is substantially lower, " Mr.
Fernandez explained. " On the Glimek four-pocket dividers,
we can adjust the pressure on the divider chamber,
and that generates less compression. If you have
inclusions that are higher moisture, the moisture won't
migrate to the dough. "
When inclusions are added to a swirl or a dough that's
about to be sheeted, piece integrity is still a critical aspect
of processing. But Nick Magistrelli, vice president
of sales, Rademaker USA, explained that there is always
a solution, regardless of how creative bakers get with
their inclusions.
" It always boils down to what the final product is, " he
said. " There's a variety of ways to handle the inclusions,
and it's all about knowing how big and fragile the inclusions
are and what the finished product requirements are. "
Nuts and seeds, for example, don't always have to be
fully intact at the end of production to still entice consumers,
while dried fruits may require some gentler
handling.
And then there is the possibility of waste when it comes
to inclusions, whether they are added at the mixing bowl
or strewn over a dough sheet before being rolled. In the
case of a strewing setup, Mr. Magistrelli recommended reclaim
systems to collect any overflow and reuse it.
In the case of scrap dough that contains inclusions,
unless those are added in the mixer, there's not much to
Doughs with
inclusions require a
more gentle hand on
equipment to preserve
the inclusions
as the dough is
sheeted and curled
over the filling.
Moline Machinery
be done.
" This dough would be scrapped as you would not
want
those inclusions
dough, " Mr. Kelly said.
Designing efficiency and sanitation
Breakfast and swirled loaves may be a part of a larger
pan bread portfolio, but in the case of swirl breads esto
go back into a new fresh
KETO-FRIENDLY bread production
borrows from GLUTEN-FREE
The lessons of gluten-free production have
come in handy when developing processes
for the latest health trend. Keto-friendly
breads are hitting shelves with product
launches from Alpha Baking Co., Chicago;
Bimbo Bakeries USA, Horsham, Pa., and
other baking companies tackling this latest
iteration of low-carb.
" Keto keeps growing, and cereal flours
are not normally a viable part of this diet
trend, given that it's really mostly fat with
some protein, " said Jay Fernandez, bakery
innovation manager, Middleby Bakery
Group.
These bread products, like so many
before, aim to lower carbohydrates in the
bread by trying to achieve zero net carbs and
subtracting dietary fiber and sugar alcohols
from the total amount of carbohydrates.
As anyone who has dabbled in low carb or
gluten-free will explain, these doughs are
different than conventional ones.
" These types of breads process similar to
gluten-free products, " said Bruce Campbell,
vice president, dough processing technologies,
AMF Bakery Systems. " The new ingredients
and dough structures of low-carb and
gluten-free breads are different compared to
the traditional breakfast breads we know. "
Due to the dough's weaker structure, they
often require depositors, rather than dividers,
to portion the dough into pans.
" Depositing units, retracting conveyors
and injection units allow bakers to produce
these weaker dough structures without a
mess, " Mr. Campbell said.
Not only do bakers need to change their
thinking from a bread divider to a depositor,
but gentle portioning is important too,
as well as controls on the oven.
" An especially important aspect of depositing
egg-based or fat-based batters into
molds is using gentle, accurate and hygienically
designed piston depositors, " Mr.
Fernandez said.
With this kind of equipment in place, bakers
can process low-carb breads and hop
on the bandwagon that doesn't show signs
of slowing down soon.
60 Baking & Snack July 2021 / www.bakingbusiness.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
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
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Baking & Snack - July 2021 - 11
Baking & Snack - July 2021 - 12
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Baking & Snack - July 2021 - 18
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Baking & Snack - July 2021 - 20
Baking & Snack - July 2021 - 21
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Baking & Snack - July 2021 - 36
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