Baking & Snack - November 2021 - 58

CRACKER PROCESSING
its
ProSeries
laminating
and sheeting lines.
Now called the Apex400
series, the line follows
the latest standards
in hygienic design with
sloped surfaces, updated
materials to withstand rigorous
cleaning and easy-to-change endless
belts. The redesign also eliminated direct
frame bolt-ons to eliminate the sandwiching effect,
which are areas that cannot be accessed for cleaning,
limited use of threads and other hard-to-clean components
that could harbor microbes or bacteria.
" If it's a gluten-free or allergen product and a baker
New laminating
and sheeting
lines with sanitary
design reduce
changeover time,
especially when
creating products
like gluten-free
crackers.
Middleby Bakery
" You may be going from a final dough sheet that is 2
mm thick, and now you're reducing that in half to 1 mm
prior to baking, " Mr. Zvoncheck said. " There is a much
more intense amount of pressure at the nip point of the
final gauge roll. "
With so much pressure on the dough, the dough sheet
could stick to either the top or bottom roller.
" We always want the dough to stick to the bottom
roller, and the dough sticks to the fastest roller, which
is why in a traditional line, the bottom roll is typically
running at only a 5% faster rate than the top, " Mr.
Zvoncheck explained. " With these new doughs on a
newer line, we can punch in numbers to adjust the rollers'
speed. Maybe 12% is the proper differential or 18%
between the top and bottom rollers. We'll find a sweet
spot where that dough crosses over the rollers smoothly.
Without that processing flexibility, you wouldn't be able
to process many of these doughs at all. "
Open to more options
Accuracy is the biggest factor when it comes to sheeting
and laminating dough for any type of cracker, noted Dan
Christie, sales manager, North America, Spooner Vicars
Bakery Systems, a Middleby Bakery company. Because
crackers are so thin, even a small amount of side-to-side
product weight variance on a 1.5-meter-wide production
line can make a huge difference during the baking
process.
" The crackers will be dark on one edge of the oven
and undone on the other, " Mr. Christie said. " It's the
accuracy of the line that enables you to create consistent
products. "
With gluten-free products, sanitation plays a vital
role, especially during changeovers. During the past
few years, Mr. Christie said, Spooner Vicars updated
58 Baking & Snack November 2021 / www.bakingbusiness.com
needs belt changes, that's where endless belts and quick
tooling replacement pays off, " he said.
Moreover, direct-drive motors replaced chains and
sprockets, which also reduces downtime for sanitation
and reduces spare parts inventory for maintenance.
" If we use a specified motor for one machine on the
line, we'll use the same type for other machines on the
line, " Mr. Christie said. " We also use similar sheeting rollers.
Many production lines start with gauge rollers of one
diameter and finish with ones that are a different size,
which means from a spare parts standpoint, the end user
had to keep both. We're one diameter now, so they need
to keep one set in storage in case they need to replace it. "
BECAUSE THEY CONTAIN
MORE MOISTURE AND TEND
TO BE THINNER, GLUTENFREE
AND OTHER BFY
CRACKERS REQUIRE A HIGHTO-LOW
BAKING PROFILE.
PLC recipe controls and other automation are also
available on upgraded lines.
" The payback is in labor costs, and less downtime is
money saved, " Mr. Christie said. " If you can change over
an hour quicker, you will pay for that extra automation. "
Alternative baking options
Gluten-free, clean label and other BFY crackers often require
a different approach to baking to obtain an appealing
texture that's delicate and crispy or with a hearty bite
that's not so dense that it makes a person's teeth hurt.
" Flexibility is key to develop the desired flavor notes
http://www.bakingbusiness.com

Baking & Snack - November 2021

Table of Contents for the Digital Edition of Baking & Snack - November 2021

Baking & Snack - November 2021 - Intro
Baking & Snack - November 2021 - 1
Baking & Snack - November 2021 - 2
Baking & Snack - November 2021 - 3
Baking & Snack - November 2021 - 4
Baking & Snack - November 2021 - 5
Baking & Snack - November 2021 - 6
Baking & Snack - November 2021 - 7
Baking & Snack - November 2021 - 8
Baking & Snack - November 2021 - 9
Baking & Snack - November 2021 - 10
Baking & Snack - November 2021 - 11
Baking & Snack - November 2021 - 12
Baking & Snack - November 2021 - 13
Baking & Snack - November 2021 - 14
Baking & Snack - November 2021 - 15
Baking & Snack - November 2021 - 16
Baking & Snack - November 2021 - 17
Baking & Snack - November 2021 - 18
Baking & Snack - November 2021 - 19
Baking & Snack - November 2021 - 20
Baking & Snack - November 2021 - 21
Baking & Snack - November 2021 - 22
Baking & Snack - November 2021 - 23
Baking & Snack - November 2021 - 24
Baking & Snack - November 2021 - 25
Baking & Snack - November 2021 - 26
Baking & Snack - November 2021 - 27
Baking & Snack - November 2021 - 28
Baking & Snack - November 2021 - 29
Baking & Snack - November 2021 - 30
Baking & Snack - November 2021 - 31
Baking & Snack - November 2021 - 32
Baking & Snack - November 2021 - 33
Baking & Snack - November 2021 - 34
Baking & Snack - November 2021 - 35
Baking & Snack - November 2021 - 36
Baking & Snack - November 2021 - 37
Baking & Snack - November 2021 - 38
Baking & Snack - November 2021 - 39
Baking & Snack - November 2021 - 40
Baking & Snack - November 2021 - 41
Baking & Snack - November 2021 - 42
Baking & Snack - November 2021 - 43
Baking & Snack - November 2021 - 44
Baking & Snack - November 2021 - 45
Baking & Snack - November 2021 - 46
Baking & Snack - November 2021 - 47
Baking & Snack - November 2021 - 48
Baking & Snack - November 2021 - 49
Baking & Snack - November 2021 - 50
Baking & Snack - November 2021 - 51
Baking & Snack - November 2021 - 52
Baking & Snack - November 2021 - 53
Baking & Snack - November 2021 - 54
Baking & Snack - November 2021 - 55
Baking & Snack - November 2021 - 56
Baking & Snack - November 2021 - 57
Baking & Snack - November 2021 - 58
Baking & Snack - November 2021 - 59
Baking & Snack - November 2021 - 60
Baking & Snack - November 2021 - 61
Baking & Snack - November 2021 - 62
Baking & Snack - November 2021 - 63
Baking & Snack - November 2021 - 64
Baking & Snack - November 2021 - 65
Baking & Snack - November 2021 - 66
Baking & Snack - November 2021 - 67
Baking & Snack - November 2021 - 68
Baking & Snack - November 2021 - 69
Baking & Snack - November 2021 - 70
Baking & Snack - November 2021 - 71
Baking & Snack - November 2021 - 72
Baking & Snack - November 2021 - 73
Baking & Snack - November 2021 - 74
Baking & Snack - November 2021 - 75
Baking & Snack - November 2021 - 76
Baking & Snack - November 2021 - 77
Baking & Snack - November 2021 - 78
Baking & Snack - November 2021 - 79
Baking & Snack - November 2021 - 80
Baking & Snack - November 2021 - 81
Baking & Snack - November 2021 - 82
Baking & Snack - November 2021 - 83
Baking & Snack - November 2021 - 84
Baking & Snack - November 2021 - 85
Baking & Snack - November 2021 - 86
Baking & Snack - November 2021 - 87
Baking & Snack - November 2021 - 88
Baking & Snack - November 2021 - 89
Baking & Snack - November 2021 - 90
Baking & Snack - November 2021 - 91
Baking & Snack - November 2021 - 92
Baking & Snack - November 2021 - 93
Baking & Snack - November 2021 - 94
Baking & Snack - November 2021 - 95
Baking & Snack - November 2021 - 96
Baking & Snack - November 2021 - 97
Baking & Snack - November 2021 - 98
Baking & Snack - November 2021 - 99
Baking & Snack - November 2021 - 100
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
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https://www.nxtbook.com/sosland/bs/2015_12_01
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