Baking & Snack - May 2022 - 74

PAN BREAD PROCESSING
One client of ABI Ltd. produces
a flourless, nutrient-dense
pan bread that is much stiffer than
conventional doughs, which created
challenges when designing the
dough hopper because the dough
was prone to bridging, said Alexey
Yaganov, sales applications engineer
with the company.
" To ensure the dough moved
through the hopper as a continuous
strip, it came down to geometry, "
he explained. " Using our experience
with bagels, which are made
of dough that is similar in stiffness,
we adjusted the angle of the hopper
walls to support the movement of a
firmer dough. "
Even the stickiest bread doughs will typically release cleanly from the pan after the crust forms during baking.
©Moiseikova - stock.adobe.com
Getting a clean release
Bakeries have a variety of methods
to ensure a clean depanning, including
using pans with special release
coatings or greasing them.
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Dietary
Fiber
lease of the dough piece. And there
are various schools of thought on
that, " said Michael Cornelis, vice
president of international sales
and development, American Pan,
a Bundy Baking Solutions company.
" Mostly all of those schools
of thought are stemming from the
question, 'Are you going to put in an
industrial version of Pam? Are you
going to apply a release agent or pan
oil spray? Or are you not?' Once we
know that decision, then we design
the coating to fit that need. If no pan
oil is used, then we recommend an
industrial pan release coating. "
Mr. Morris said many European
bakers are installing washing systems
into their lines. The pans are
washed frequently, which contributes
to easy depanning.
" The pans stay very clean, " he
said. " Typically when the bread
sticks, it doesn't normally stick to
the pan itself, but it tends to stick
to baking debris or the grease that
starts to build up in the pan. So if
you keep them clean all the time,
http://www.manildrausa.com

Baking & Snack - May 2022

Table of Contents for the Digital Edition of Baking & Snack - May 2022

Baking & Snack - May 2022 - Intro
Baking & Snack - May 2022 - 1
Baking & Snack - May 2022 - 2
Baking & Snack - May 2022 - 3
Baking & Snack - May 2022 - 4
Baking & Snack - May 2022 - 5
Baking & Snack - May 2022 - 6
Baking & Snack - May 2022 - 7
Baking & Snack - May 2022 - 8
Baking & Snack - May 2022 - 9
Baking & Snack - May 2022 - 10
Baking & Snack - May 2022 - 11
Baking & Snack - May 2022 - 12
Baking & Snack - May 2022 - 13
Baking & Snack - May 2022 - 14
Baking & Snack - May 2022 - 15
Baking & Snack - May 2022 - 16
Baking & Snack - May 2022 - 17
Baking & Snack - May 2022 - 18
Baking & Snack - May 2022 - 19
Baking & Snack - May 2022 - 20
Baking & Snack - May 2022 - 21
Baking & Snack - May 2022 - 22
Baking & Snack - May 2022 - 23
Baking & Snack - May 2022 - 24
Baking & Snack - May 2022 - 25
Baking & Snack - May 2022 - 26
Baking & Snack - May 2022 - 27
Baking & Snack - May 2022 - 28
Baking & Snack - May 2022 - 29
Baking & Snack - May 2022 - 30
Baking & Snack - May 2022 - 31
Baking & Snack - May 2022 - 32
Baking & Snack - May 2022 - 33
Baking & Snack - May 2022 - 34
Baking & Snack - May 2022 - 35
Baking & Snack - May 2022 - 36
Baking & Snack - May 2022 - 37
Baking & Snack - May 2022 - 38
Baking & Snack - May 2022 - 39
Baking & Snack - May 2022 - 40
Baking & Snack - May 2022 - 41
Baking & Snack - May 2022 - 42
Baking & Snack - May 2022 - 43
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Baking & Snack - May 2022 - 46
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Baking & Snack - May 2022 - 49
Baking & Snack - May 2022 - 50
Baking & Snack - May 2022 - 51
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Baking & Snack - May 2022 - 53
Baking & Snack - May 2022 - 54
Baking & Snack - May 2022 - 55
Baking & Snack - May 2022 - 56
Baking & Snack - May 2022 - 57
Baking & Snack - May 2022 - 58
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Baking & Snack - May 2022 - 60
Baking & Snack - May 2022 - 61
Baking & Snack - May 2022 - 62
Baking & Snack - May 2022 - 63
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Baking & Snack - May 2022 - 65
Baking & Snack - May 2022 - 66
Baking & Snack - May 2022 - 67
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Baking & Snack - May 2022 - 70
Baking & Snack - May 2022 - 71
Baking & Snack - May 2022 - 72
Baking & Snack - May 2022 - 73
Baking & Snack - May 2022 - 74
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