Baking & Snack - May 2024 - 68

BUNS & ROLLS PROCESSING
FOR TRADITIONAL BUN AND ROLL MANUFACTURERS,
INTRODUCING ARTISAN VARIETIES CAN BOOST BUSINESS
WITHOUT REQUIRING SIGNIFICANT ADJUSTMENTS TO THEIR LINES.
" Artisan buns and rolls are typically high-hydration,
long-fermentation products, which require a different
approach to traditional no-time doughs, " said Peter
Spinelli, president and general manager, Rondo. " Proper
mixing equipment for high-hydration dough may be
necessary. Also, organized fermentation process management
is needed. "
While adding artisan capability can pose challenges,
it's more than doable. Christensen noted that much of
the equipment needed to produce these breads remains
the same on certain existing lines.
Easy does it
A defining quality of artisan bread is its premium dough
structure. While standard high-speed equipment is great
for conventional buns and rolls, it can potentially damage
this delicate structure in artisan varieties and diminish
product quality.
Stress-free dividing and rounding are critical to preserving
artisan bread structure, noted John Giacoio, vice
president of sales, Rheon USA.
" You need to use a stress-free divider to maintain the
dough's texture and cell structure, and the rounder must
simulate hand rounding, " he said. " This is the only way
to get a truly artisan product. "
Zielsdorf said GBT Bakery Technology's Olympia
divider series was designed to gently process artisan
doughs with a higher water content.
" When developing the new divider technology, the
necessary changes were made in the dough preparation
to prevent the dough from sticking downstream in the
makeup section, " he said.
Vane cell extruders can reduce product-to-machine
contact and feature a shorter product path, both of
which reduce damage to the dough and inclusion degradation,
said Ken Hagedorn, vice president, bakery sector,
Handtmann.
" Limiting stress and controlling pressure on raw
dough from the hopper through the feeding system to
the pan, belt or tray reduces equipment interference
with natural fermentation for a more consistent product, "
he explained.
John McIsaac, vice president of strategic business development,
Reiser, said the double screws and machine
settings of its Vemag extruders can be adjusted to produce
both the tight crumb of hamburger and hot dog
buns or the more open crumb of artisan products.
" This versatility allows fast and easy changeovers from
Bun and roll
bakeries can add
artisan capabilities
without significant
adjustments to
their lines.
Gemini Bakery Equipment
" The makeup line, proofer, oven and cooling lines
can be used for traditional and artisan bread, " he said.
" Therefore, the capital investment to update a line to include
artisan capabilities is rather limited. "
For traditional bun and roll manufacturers, introducing
artisan varieties can boost business without requiring
significant adjustments to their lines. However,
these bakers must understand the unique needs of these
breads and invest in the necessary flexibility to produce
them to ensure artisan additions go smoothly.
68 Baking & Snack May 2024 / www.bakingbusiness.com
one product to another, " he said.
Dividing the dough by weight instead of by dimensions
will give the final product a more artisan, handmade
appearance, Giacoio said, as each piece will vary
slightly in size.
" If you are cutting by weight, no matter how much
the dough changes, you will always get the same weight, "
he noted. " The dough is always changing, so over the
course of a large batch you will have more development
of the dough. Our system will continue to cut based on
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