With healthy breads, bakers should use dividers that gently transfer the dough with minimal work. Reiser then the chances of sticking become less. " Although gluten-free doughs can be very sticky, the pans they bake in don't usually need extra care. " It is just the stickiest dough you'd ever touch in your life, " Mr. Cornelis said. " But when it comes in contact with the pan and bakes out, it's no different than any other kind of dough. They're pretty easy to release. It's typically because once the crust forms, it performs pretty much like a dough with gluten. " Mr. Cornelis said pans holding breads with inclusions shouldn't need any extra coating or release agents either and won't burn in the pans. PROCESSING PAN BREADS PRESENTS CHALLENGES BECAUSE THESE DOUGHS CAN BE STICKY AND DENSE. " You want the pan to be at ambient room temperature or slightly warm before you put the dough piece in. Then the inclusions are really not going to burn, " he said. " Baking bread or rolls is just a different bake process than a highheat pizza crust, for example. That's where you can get burning and scorching. " Depanning was a problem for ABI Ltd.'s customer that made healthy breads because the traditional vacuum suction typically used would compromise the integrity of the product, which was topped with seeds. So the company used its Robotic Depanning System with needle grippers. ---BAKE---MORE----http://www.ipco.com/bake