Baking & Snack - May 2023 - 71
EQUIPMENT
Sheeting & Laminating
and functional
Keen attention to detail provides the key to consistency in sheeting and laminating.
by Michelle Smith
B
Bakers running high-throughput sheeting and laminating
lines know that the job can be a sticky one. Doughs
must be handled with care, ensuring that
overheat and break apart and that layers stay intact.
" I always explain to our customers that what you put
into the system is what comes out, " said Ken Zvoncheck,
director, process technology, Reading Bakery Systems.
" There will always be some inherent variability with
batch-mixed doughs, so the closer these can be monitored
and controlled, the more consistency the process
will enjoy. As an example, dough temperature and hydration
variability can directly affect final sheet thicknesses,
so it is imperative that the operators constantly
monitor this variable in order to keep it under control. "
Consistency is what every baker strives to achieve.
Poor quality doughs will cause fully automated production
lines to fail or deliver products of fluctuating quality.
" The higher the capacity, the more important the constancy
of ingredients, dough and ambient temperature, "
said Henco van den Berg,
sales engineer, Verhoeven
Bakery Equipment Family. " In laminating lines, constant
they don't
consistency ratios and temperature between dough and
fat are also important. The faster the line runs, the faster
the layer structure comes together, which could affect the
layer structure. For this, it is important to choose correct
line layout, with corresponding reduction steps and cooling
rest phases. "
Striving for consistency
Maintaining the quality of a laminated dough means the
integrity of the layers cannot be compromised.
" When laminating the dough and placing the fat between
the layers, you end up with a thick dough sheet, "
explained John Giacoio, vice president of sales, Rheon
USA. " This sheet needs to be reduced in thickness so the
final product can be formed. The process of reducing the
dough sheet thickness is a critical factor in the ultimate
quality of the product. When this reduction is done, it is
critical that the layers of dough not be damaged. With
the layers intact, the fat will be trapped so when the
product is baked the fat puffs up instead of running out
of the damaged areas of the dough sheet. "
www.bakingbusiness.com / May 2023 Baking & Snack 71
Active forward
feeding and
guidance of doughs
while folding
prevents added
stress on the dough
sheet.
Fritsch, a Multivac company
http://www.bakingbusiness.com
Baking & Snack - May 2023
Table of Contents for the Digital Edition of Baking & Snack - May 2023
Baking & Snack - May 2023 - Intro
Baking & Snack - May 2023 - 1
Baking & Snack - May 2023 - 2
Baking & Snack - May 2023 - 3
Baking & Snack - May 2023 - 4
Baking & Snack - May 2023 - 5
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