Baking & Snack - May 2023 - 74

SHEETING & LAMINATING
Maintaining
the layers of
laminated dough
ensures they will
puff up properly
during baking.
Rheon USA
McIsaac, vice president of strategic business development
for Reiser. " More importantly, it affects product
quality. Producers want - and customers demand - a
nice, even, flaky texture. If the fat application is inconsistent,
the product will be inconsistent. "
Many factors contribute to maintaining layer integrity.
" Careful attention is placed in the dough sheeting
process as well as the introduction of the type of fat that
is being used, i.e. butter, margarine or shortening, " said
Nick Magistrelli, vice president of sales, Rademaker
USA. " Once that is in place, the proper equipment configuration
is necessary to achieve optimal layering for
the end product. "
Precision is also important to ensure that the calorie
counts for products are accurate and that equipment can
run at full speed without wasting ingredients.
" A Vemag can apply a thin, even sheet very accurately, "
Mr. McIsaac added. " We can also spread the fat as
narrow or as wide as required. "
Resting time for doughs is essential to deliver constant
product quality.
" Process control and time to rest are significant challenges
in high-speed production, " said Hans Besems,
executive product manager, AMF Tromp. " When the
process and recipes are under control, operators have an
easier job running the sheeting line. With AMF Tromp
technologies, the dough will sheet continuously with
little to no operator adjustments. "
Every dough has its own properties and must be handled
properly for lines to run as seamlessly as possible.
" There are boundaries to what runs fluently, but the
capabilities are almost endless these days, including high
water absorption, gluten-free and artisan-style, " Mr.
Besems said. " Relaxed reduction, stress-free dough handling
in multiple steps, ensures a relaxed and uniform
dough sheet, even at high capacities. "
Get set and go
Ensuring that equipment is working optimally by checking
settings and parts and performing regular maintenance
allows bakeries to maintain quality and throughput.
Stability in the process, well-trained operators and
maintaining the correct dough temperature are vital
when operating high-capacity sheeting lines.
" At high capacity, minute changes will greatly affect
the quality of the final product, " said Marco Vidale, head
of demo bakery at Rondo.
He emphasized the importance of the consistency
of doughs going into the equipment and added that it's
critical for operators to understand any changes occurring
and solve them quickly. The faster the line, the
quicker the reaction needs to be.
" Bakers need to guarantee the quality of end product.
They must be able to have an overview of the production
process and pay attention to the finer details, such as
recipe and dough resting times, " Mr. Vidale said. " This
helps them to intervene promptly if it is to improve
the process. "
Bakers running high-capacity sheeting lines must
show a keen attention to detail, Mr. Zvoncheck stressed
when commenting about cracker lines.
" If the sheet quality suffers, then the post-baked cracker
will be substandard as well, " he said. " Maintaining a
proper pressure pocket in the three or four roll sheeter,
lining up lamination sheets precisely as well as utilizing
a correct dough crackdown ratio through reductions
74 Baking & Snack May 2023 / www.bakingbusiness.com
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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
Baking & Snack - May 2023 - 6
Baking & Snack - May 2023 - 7
Baking & Snack - May 2023 - 8
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