Baking & Snack - July 2024 - 22

CAROLINA FOODS
A continuous filtering
system in the
fryer keeps fatty
acid levels low and
extends oil life.
a sugar mill so the bakery can make its own powdered
sugar. Carolina Foods also blends and mixes its own
donut frostings to not only control quality but also offer
customization.
Honey bun dough is mixed in two 1,600-lb Peerless
Honey buns are
transferred from
makeup to the
proofer belt automatically.
mixers.
After the dough is developed, it's allowed to rest
so that the yeast has time to activate. Once adequately
rested, the dough travels via a Peerless dough handling
system to the hopper above the Moline Machinery sheeting
line. Dough is managed into a continuous sheet,
which travels through a series of reducing rollers to the
appropriate thickness. Trim dough is automatically sent
back to the mixer by another overhead conveyor. The
recipe program calls for a pre-determined amount of rework
dough, which adds flavor to the finished product.
Back on the sheeting line, cinnamon and sugar are
applied to each lane of dough before they are rolled by
torpedo rollers. The dough snakes are transferred to
conveyors to enter the guillotine where the honey buns
are cut to their correct thickness. Honey buns are transferred
onto the proofer belt under the watchful eye of an
operator.
Honey buns exit the proofer and enter the Moline
fryer. The fryer features continuous oil filtration through
Oberlin filters to enable the fryer to run for extended periods.
This not only extends the life of the oil, but it also
keeps free fatty acids low.
" That's just another investment we made to create an
environment where we can make the same quality product
every day, " said Sonya Yalla, director of quality assurance
and R&D.
A Rexfab integrated conveyor system carries honey
buns and donuts throughout production. Freshly fried
honey buns initially cool on an IJ White pre-cooler
spiral to get to the correct temperature to hold a glaze.
After traveling under the MG Newell waterfall glazer,
the honey buns cool and dry on a taller IJ White spiral
cooler.
Once fully cooled, the honey buns enter the primary
Schubert flow module, which includes a picking machine.
A vision system measures the space between each
honey bun as well as their sizes. The system not only
stores the data for quality control, but it also informs the
robotic arms the position of honey buns on the belt for
picking. The module features four arms. If buns are too
close together as they pass the first pair of picking arms,
they are skipped over to be picked by the second set.
The module is a counterflow system; once a honey bun
is picked, it travels back and through the flow wrapper.
The unit features four wrappers, so if one goes down, the
other three can absorb the capacity.
In addition to the vision system, wrapped product is
checked by a Mettler Toledo metal detector and checkweigher
and then heads back the opposite direction into
22 Baking & Snack July 2024 / www.bakingbusiness.com
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Baking & Snack - July 2024

Table of Contents for the Digital Edition of Baking & Snack - July 2024

Baking & Snack - July 2024 - Intro
Baking & Snack - July 2024 - 1
Baking & Snack - July 2024 - 2
Baking & Snack - July 2024 - 3
Baking & Snack - July 2024 - 4
Baking & Snack - July 2024 - 5
Baking & Snack - July 2024 - 6
Baking & Snack - July 2024 - 7
Baking & Snack - July 2024 - 8
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