Baking & Snack - July 2021 - 65

EQUIPMENT
Sheeting & Laminating
Bakers tackle the challenges to meet the surging demand for convenient
and better-for-you handheld snacks, meals and appetizers.
by Dan Malovany
C
Consumers today find themselves busier than ever.
Although many of them still don't have the daily commute,
households are preparing more meals in between
errands and longer hours on Zoom calls.
That's why they keep reaching for convenient, microwaveable
and bakeable handheld snacks and meals ranging
from calzones to Caribbean meat patties and Indian
naan toasters filled with a variety of street food flavors
from their well-stocked freezers. IRI reported that
handheld entrees like frozen burritos and Hot Pockets
grew 4.9% to nearly $3.2 billion, while handheld breakfast
items jumped 13.5% to $2.2 billion, and appetizers
surged 13.5% to $3 billion for the 52 weeks ending May
16, 2021.
Operationally, bakers and other food manufacturers
have met the challenge.
" Sheeting and laminating lines offer the flexibility required
to create many of the handheld snacks and appetizers
in the industry, " noted Nick Magistrelli, vice president
of sales, Rademaker USA.
However, filled handheld products provide a host
of difficulties ranging from creating them in a USDAcompliant
facility to processing applications.
" Leaking is one of the major challenges to this process,
so the equipment has to be robust enough to create
ample pressure to properly secure the seal, " Mr.
Magistrelli said. " Also, a major point in the process is to
have ventilation. Otherwise, the product will blow up in
the oven and create leakage issues. "
The demand for better-for-you (BFY) handheld
snacks and entrees - ranging from clean label and gluten-free
to wholesome grains, added protein and vegan
- tosses additional complexity into the process.
" Whole grain and gluten-free doughs don't have the
flexibility of traditional doughs, " noted Alex Weissbach,
head of technology and product management, who also
oversees Rondo's Dough-how Center. " That makes it difficult
to stretch out the dough. Over the last few years,
several modifications have been realized on Rondo
equipment to ensure that this difficult dough can be
sheeted out and processed nicely. In addition, you have
to make sure the dough is matched with the moisture
level of the filling. "
David Moline, vice president of sales and marketing,
Moline Machinery, suggested that bakers handle BFY
doughs with care.
" With ancient grains, especially if it's an open-grain
product, we definitely place our focus on maintaining
www.bakingbusiness.com / July 2021 Baking & Snack 65
Bakers rely on a
variety of sheeting,
laminating and
filling technologies
to meet the demand
for a plethora of
microwaveable and
bakeable handheld
products.
Rondo
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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