Baking & Snack - July 2021 - 72

SHEETING & LAMINATING
Top: Gentle equipment
can help bakers process
delicate gluten-free
doughs or doughs made
with better-for-you
ingredients.
Rheon USA
Bottom: After sheeting
the dough, production
lines then rely on targeted
placement of meat,
cheese, sauce and other
fillings to make handheld
snacks and appetizers.
AMF Bakery Systems
The makeup line can feed up to six tubes at a time, or
21,600 pieces an hour.
Mr. Weissbach added that thinner fillings such as
spinach and cheese can be deposited and folded into
laminated doughs.
" Instead of depositing filling onto the dough sheet,
this process allows you to get filling in every bite, "
he said.
Meanwhile, Rheon's Flex Encruster fills and encapsulates
a circular piece of quality pastry dough to create
filled donuts, sweet breads, steamed buns and other
snacks.
" Unlike our coextruders, the Flex Encruster does not
extrude the dough, " Mr. Giacoio said. " A dough piece is
placed on the upper conveyor before a depositor places
the filling on the dough that is then wrapped and sealed. "
He added the encrusting machines can be used for
gluten-free and specialty ethnic products such as mochi
because the cutting system, or shuttles, can divide
sticky doughs.
Rheon also uses its AD model system with a stressfree
sheeter, then deposits fillings and folds the fillings
into the center of the dough. Afterward, the shutter
system cuts, wraps and seals to totally encapsulate
each piece.
Look at lamination
With conventional doughs, Mr. Cantore explained that
laminating provides another way to create flavored
baked goods, such as vegetable and cheese croissants
where the spread is not coarse, chunky or in larger
pieces.
He cautioned that any fillings or inclusions run the
risk of weighing down the laminated dough, thus affecting
the rise and texture of the finished product, if not
handled correctly. In some cases, bakers may want to
consider anhydrous fillings to keep the dough from tearing
or busting during baking.
To create quality-looking baked goods, Rheon developed
a new underside slitting device to score laminated
dough on the side of the dough sheet that is facing down
on the conveyor.
" This allows us to then fold the dough over the filled
product without damaging the fine slits in a delicate
dough, " Mr. Giacoio said. " The resulting product is elegant
and even though it looks labor intensive, it isn't. "
Filled miniature snacks provide their own challenges.
Mr. Magistrelli said these products need specific depositors
and nozzles to apply fillings properly.
" Many times, these fillings have particulates that require
the right engineering, " he said. " After the product
is made up, transfers become the next challenge.
Questions arise concerning how to do the next step in
the process. Often the products have to get transferred
to trays. "
Mr. Besems said maintaining proper product alignment
during process transfers is critical.
" From sheeting to depositing to cutting, crimping,
decorating and baking, every step needs to be seamless
when producing miniature products, " he observed.
" AMF Tromp sheeting, laminating, decorating and depositing
solutions are flexible enough to process both
miniature and larger products. "
It doesn't matter what the product size is. Advances in
sheeting ensure that bakers won't miss a beat to meet the
strong demand for handheld snacks and appetizers.
72 Baking & Snack July 2021 / www.bakingbusiness.com
*
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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
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Baking & Snack - July 2021 - 8
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