Baking & Snack - July 2024 - 80

SHEETING & LAMINATING
automatic dough sheet loop control system. It consists
of a sensor positioned just before the entrance of each
gauge roll which automatically controls the speed of the
entire upstream line just avoiding any overfeeding or
underfeeding of the dough sheet between the gap of the
gauge roll. "
This ensures the weights of the finished products are
on target.
Because the yeast in doughs are alive, optimal conditions
of machinery must be checked regularly to achieve
consistency, said Werner Koetz, commissioning master
bakery, Koenig.
" If bakers change the flour or resources or the climate
Machinery must be
checked regularly
when making yeastraised
baked goods
as these doughs can
change quickly.
Koenig
cess settings were left off. This is too time-consuming and
should be avoided. "
Underweight or overweight products are two of
the most common causes of waste on sheeting lines,
Betto said.
" Precise manufacturing of the roll, perfect assembly
Companies offer
automated systems
to reintroduce scrap
dough back into
the process.
Rademaker USA
of the machinery at the supplier workshop and accurate
installation at customer's site are key points to solve
these problems, " he said. " A unique feature we can offer
is the presence of a pressure sensor in the compression
chamber of the four rolls sheeter. This device ensures
that dough sheets are formed out of the first machine
with a precise thickness and consistent density. "
Sheeting is a delicate process and reducing the thickness
of the dough sheet in steps, especially with short
dough, can be challenging, Betto added.
" Precise speed control between rolls and conveyor or
between all the machineries of the line are of paramount
importance, " he said. " GEA Bakery offers as standard the
conditions change, such as high humidity outside, the
dough will react to these changes, " he said. " Therefore, it
is important to check the functions of the line regularly. "
Magistrelli emphasized the importance of routine
maintenance checks on all machinery to ensure components
are functioning properly.
MINIMIZING TRIM DOUGH
DOES NOT NECESSARILY
MEAN ELIMINATING IT.
" This includes lubrication of moving parts, cleaning
of rollers and inspection of belts and gears, " he said.
" Sheeting and laminating lines are equipped with automatic
adjustment features that can help maintain optimal
conditions. These features may include automatic
speed adjustments. "
Equipment that ensures dough sheets travel down the
center of the line can avoid an excess amount of scrap.
" This sounds like a simple thing to do, but if you have
a dough sheet that is just 1 inch off center, this can mean
hundreds of pounds of excess scrap dough in under an
hour, " Giacoio said. " Rheon uses automatic centering
devices that move the initial dough sheet left or right,
and this is checked and adjusted automatically through
the use of sensors. We also use what we call a slack sensor
that ensures the dough sheet is not being pulled as it
is being formed. The slack sensor automatically changes
the amount of dough that is being fed down the line to
ensure a consistent flow. "
Zvoncheck stressed the value of gentle, consistent
dough reduction that improves sheeting stability and
decreases product breakage by not damaging the gluten,
helping to maintain better dough integrity.
" It is important to start with the basics such as targeting
a 2.5:1 crackdown dough ratio, " he said.
Good operator training and supervision, proper sanitation
and maintenance and good raw material input are
80 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
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