Baking & Snack - July 2024 - 75

EQUIPMENT
Sheeting & Laminating
trimming the
Bakers are using more scrap dough in their products,
but the key is producing the right amount for the formulation.
by Michelle Smith
S
Stability, consistency and a solid game plan about how
to handle trim dough are crucial to running successful
sheeting and laminating lines.
" Managing the waste on a sheeting or laminating line
begins with using the right amount of ingredients and
consistent mixing procedures, " said Nick Magistrelli,
vice president of sales, Rademaker USA. " Once the
dough is handed off to the production line, the line
can be equipped with automatic dough flow features
that minimize the interaction an operator has with
the machine. "
A stable process is vital to achieve consistent dough
quality, said Tim Beyer, master baker and technologist,
Fritsch, a Multivac Group company.
" The more stable the entire process - same dough
temperature, mixing process, recipe, flour quality, ambient
temperature, etc. - the fewer waste products, " he said.
Smart use of scraps
Minimizing trim dough does not necessarily mean eliminating
it. Carefully figuring out how scrap should be
used in formulas and being consistent about when and
how it's added into the mix is critical.
" Trim dough can really become an ingredient in your
formulation, and the No. 1 thing you can do to minimize
issues on your whole production line, so you are
able to have a continuous and consistent amount of trim
dough that you are presenting back to your mixing system, "
said David Moline, president, Moline Machinery.
" That's something that can definitely be automated.
That's something we do quite often. It just depends on
how purpose-built the line is for any specific product. "
If bakers fully automate that process, it goes a long
way toward minimizing waste.
" One example would be your traditional American
split biscuit, " Moline said. " It's one of the very common
methods of producing that is a dual extrusion where
you're producing in excess of 50% trim dough by design
in the pattern that you cut. Then the trim dough can be
handled a couple of ways. In this application, it can be
sent back to its own dedicated extrusion system, so you
layer two continuous ribbons of dough on top of each
other: one stream of fresh and one stream of trim. "
Highly hydrated yeast doughs are the ones that are cut
and formed and out of choice are reworked under the
new dough sheets or taken back to mixing. Or Danish
doughs are taken to the sheeter's hopper or an additional
extruder to form a second layer in a product, said
Maarten van der Coer, sales director, Verhoeven Bakery
Equipment Family.
www.bakingbusiness.com / July 2024 Baking & Snack 75
A stable process and
consistent inputs are
keys to producing
high-quality products
on sheeting and
laminating lines.
Fritsch, a Multivac Group company
http://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
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