Baking & Snack - July 2024 - 76

SHEETING & LAMINATING
Equipment that
centers doughs
on sheeting
and laminating
lines can greatly
reduce waste.
Rheon USA
Moline explained that another way to automate involves
sending trim dough back from a sheeting and
laminating system to an automated weighing and scaling
system that is part of a mixing operation. Here, the
scaling system would automatically dose, weigh and incorporate
the proper amount of trim dough at the right
time so that it's used in the next batch of dough.
Side trim is one of the largest contributors of waste
on sheeting and lamination lines, noted John Giacoio,
Rheon USA.
" In a traditional line, side trim is increased because
the tension on the dough causes the sides of the sheet
to snap back and become wavy or inconsistent, " he explained.
" This is a clear sign your dough is stressed. This
inconsistency requires the bakery to take more side trim
so that its product can be formed from the more consistent
center portion of the sheet. "
Controlling the width of the sheeted dough band reduces
the excess on the sides, pointed out David Kollar,
senior regional sales manager, Rondo.
" Get your dough as close as possible to the cutter's
Best practices to maintain
laminated layers
When creating laminated products
by layering butter or another fat with
dough, regulating temperature is vital
to the process.
" Temperature control is the No. 1
factor for ideal conditions to maintain
layers, " said Nick Magistrelli, vice
president of sales, Rademaker USA.
" The other major factor in maintaining
layer integrity is by configuring a
laminating line with the right component
structure to create constant
dough sheet and fat introduction. "
Butter temperature is critical to
layer preservation. David Kollar,
senior regional sales manager,
76 Baking & Snack July 2024 / www.bakingbusiness.com
width without going under, " he said. " By making your
line run as efficiently as possible, ensure the steps before
the cutting begins are optimized to create a good product,
such as proper mixing and machine programming. "
Paolo Betto, application manager, GEA Bakery, suggested
a good practice is putting the scrap, which is
generally dryer than fresh dough, in the back of the first
sheeting machine.
" This way, the scrap is located under the sheet of fresh
dough, and the finished product will show a more uniform
appearance to its top when handled by the final
consumer, " he said.
Beyer recommended returning the dough scraps directly
to the mixing process, which can enhance a product.
" A scrap dough content of 10% to 15% is no problem, "
he said. " On the contrary, the scrap dough works like a
pre-dough and contributes to flavor development and
greater fermentation stability. "
The dough characteristics and the type of equipment
in the overall process dictates how to best manage the
reworked dough, Magistrelli said.
Rondo, recommended working with
butter layers in a room temperature
between 50F and 55F.
Bakers must also control the
humidity of the processing area,
including where the doughs are
mixed, formed and cut, said David
Moline, president, Moline Machinery.
" If that can be climate controlled,
that is definitely a best practice, " he
said.
Getting the dough reduction right is
critical, too.
" It is important that the reduction
steps are structured so that the
layers are properly laminated and
are not reduced too hard or too fast
so that the layers break, " said Joost
Looijmans, sales manager, Verhoeven
Bakery Equipment Family.
Dough viscosity and the correct
pressure are very important, said
Ken Zvoncheck, director of process
technology, Reading Bakery Systems.
" The dough must be pliable to be
able to stretch enough as to not tear
during lamination, " he explained.
" Achieving 4-roll sheeter pressure
between 30 psi and 60 psi is usually
sufficient in order to produce a
smooth, strong dough sheet. "
Maintaining layers is vital to getting
the puff needed when baking, and
that means gentle reduction.
" The Rheon stretcher actually pulls
the sheet in a linear direction that
prevents layers from being crushed, "
said John Giacoio, Rheon USA.
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
Baking & Snack - July 2024 - 7
Baking & Snack - July 2024 - 8
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Baking & Snack - July 2024 - 11
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Baking & Snack - July 2024 - 14
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Baking & Snack - July 2024 - 18
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Baking & Snack - July 2024 - 20
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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