Baking & Snack - July 2024 - 66

PAN BREAD PROCESSING
ume of the product, " he said. " The convection technology
provides a homogeneous heat distribution around
the products and the heating of the tins, in order to obtain
an even crust color and thickness on all sides of the
product and to avoid caving. "
Scouten said the bakeries he's worked with adjust
their baking times but generally keep the proof times
the same for all products. That's because the proofing
times on bread are generally longer than bake times, so
it's easier to adjust at the oven as needed when making
a switch.
" They vary their ingredients to have a consistent proof
time. What varies is the bake time, " he explained. " If you
change varieties, if your proof time is the same, it doesn't
matter if you have a gap in your proofer. "
Nicola Menardo, president, TP Food Group, North
America, pointed out that proper production planning
is vital when making a shift from one type of bread to
another.
" For instance, while proofers have short reaction
Top: Bakers are
looking for machines
that are washdown
capable to speed
sanitation tasks.
Reiser
Bottom: Bakeries
may adjust mixing,
proofing and baking
times to accommodate
various bread
types.
©SGr-stock.adobe.com
ute or two of mix, " he said. " Product should flow from
fastest to longest in terms of proof and bake. At the divider,
it varies by the machine. With our Vemag dough
dividers, it is generally just a change of recipe and possibly
a double screw depending on the finished desired grain. "
In the case of rye bread that involves a highly hydrated
dough, the dough is dosed into pans rather than being
placed like a regular bread dough, Ellenbogen said.
Radiant and convection oven heat help with a variety of
loaves, including this type of bread.
" The use of convection on the bottom of the tins allows
it to be heated more quickly and to increase the voltimes
when it comes to adjusting processing temperature,
things are not necessarily the same with ovens,
where reducing the temperature of baking chambers is
not immediate, " he said.
Standing out in the crowd
Bakers are responding to consumer demands for breads
that are artisan quality in a variety of ways, including using
tools available to them to set their breads apart from
others and producing breads with special toppings.
" Bakers can differentiate their products through the
moulding or makeup process by employing creative
techniques such as using multiple dough pieces in one
pan to create unique shapes and
textures, incorporating decorative
scoring patterns, adding toppings
or fillings during the shaping stage,
and experimenting with different
dough compositions and lamination
methods to produce distinct
layers and flavor profiles, " Alper
said. " These techniques not only
enhance
the visual
appeal and
variety of their offerings but also
provide opportunities to create
signature products that stand out
in the market. "
Some bakers are splitting their
enrobing
breads or
topping or
them with seeds, oats or a dusting
of flour to create an artisan feel,
Scouten said.
" Everything is happening be66
Baking & Snack July 2024 / www.bakingbusiness.com

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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