Baking & Snack - May 2024 - 72

BUNS & ROLLS PROCESSING
Artisan buns
and rolls require
gentler handling
and extended processing
times compared
to traditional
products.
Rheon USA
appear to have been made using automated processes in
large-scale facilities. "
Certain decorating equipment allows bakeries to enhance
the perceived artisan quality of their buns and
rolls without significantly altering production.
Seeds, for example, are common among artisan
breads, Christensen noted. For these products,
Danmatic offers a moistening roller, seeding unit and
pressing roller. This system applies an adhesive to the
bread and tops it with seeds, which are then pressed into
the bread. He noted the moistening roller allows bakers
to determine exactly where they want the seeds applied.
" This is important because consumers believe that
densely applied seeds mean more seeds and higher value
bread, " he explained. " This allows bakers to use around
30% fewer seeds - the most expensive ingredient -
and still create a higher value bread. "
Scoring is a similarly easy way to increase artisan
breads' perceived value.
" Consumers perceive more value in their bread when
they see a design on the top, whether it's a simple diagonal
slice across the loaf or an intricate pattern, "
Christensen said. " There is minimal increase in manufacturing
cost, and no slowdown in production process. "
Water scoring, he observed, can make the crust crispier
and score appear fresher.
" The scores look fresher because there is a small
amount of leftover water in the scores, so when it goes
through the baking process, the scores take longer to
cook, " he said. " This leaves them looking lighter, and
consumers associate this with a fresher loaf. "
More traditional production lines using baking forms
or trays can achieve artisan " look-a-like " products as
well, said Geert Schellens, sales manager, Verhoeven
Bakery Equipment Family.
" For these customers, together with our partners in
the baking industry, we design production lines that are
using baking forms or trays that can imitate the look of
an artisan product, " he said. " In this way, these bakers
can get the best of both worlds. "
Following decoration, he added that the baking process
can still make or break artisan quality.
" Without exception, the dough pieces taken off the
peel boards must be loaded into a stone plate oven, "
Schellens said. " The use of hot stone plates gives the
products a super tasty, crispy crust. "
Keeping it flexible
Switching between traditional and artisan bun and roll
production requires line versatility and proper planning
to ensure smooth changeovers.
Bakers must adjust their schedules to account for the
longer fermentation times of artisan breads, for example.
" The production schedule is crucial for managing the
Stress-free dividing and rounding ensures artisan dough structure
isn't damaged.
Handtmann
72 Baking & Snack May 2024 / www.bakingbusiness.com
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Baking & Snack - May 2024

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