Baking & Snack - November 2022 - 57

EQUIPMENT
Pizza Processing
New technologies help bakers craft the category's latest varieties.
by Lucas Cuni-Mertz
P
Pizza is a comfort classic loved by just about everyone, but
there's still plenty of innovation to keep consumers interested,
including outside-the-box flavors and a growing variety
of crusts.
" Consumers are requesting more choices in the type
of pizza base and variety of toppings, " noted Randy Kelly,
Fritsch USA, a Multivac company. " There's also more demand
for alternative pizza bases such as alternative proteins,
low carb and vegan options. "
While the proliferation of new pies may be a pizza lover's
dream, it can be a nightmare for manufacturers that have
to handle more delicate crusts, toppings and more. The
challenges of these ingredients require pizzamakers to fully
grasp the product they're making, as well as the equipment
needed to create a pizza that meets consumer expectations.
Crafting new crusts
Better-for-you (BFY) crusts are booming in the pizza category.
Gluten-free crusts are expected to expand 27% on
menus over the next four years, according to Datassential,
and cauliflower crusts have quickly grown to become the
preferred crust of 12% of consumers, Technomic found.
These healthier alternatives can cause headaches for
pizzamakers compared to traditional doughs, however.
" We're starting to see a lot of alternative crusts like cauliflower
and gluten-free, and this is the biggest change in
the category because a lot of these crusts can't be handled
with standard bakery equipment, " explained Ken
Hagedorn, vice president, bakery sector, Handtmann. " A
lot of people are looking for different means of dough dividing
that can handle these stickier, fluid doughs. "
For gluten-free and other BFY doughs, a gentle process
is key. Handtmann's vane cell pump systems are
well-suited for doughs of various consistencies. The
dough goes through a shorter travel path before depositing,
Mr. Hagedorn said, which reduces stress on the
product.
" It's a very gentle and accurate system, especially when
it comes to gluten-free, " he said. " Gluten-free ingredients
aren't cheap, so weight control becomes a priority. "
This system also doesn't require dusting flour, another
obstacle bakers face when making gluten-free pizzas.
GEA Bakery has also tackled this issue by developing
a lubcrication system of the mechanical parts that come
in contact with the dough, allowing for gentler handling.
" Furthermore, our gluten-free production line is fully
wash-down; installed on a separate environment and
completely isolated from the rest of the production lines
to avoid any risk of contamination, " said Paolo Berlaffa,
application manager, GEA.
www.bakingbusiness.com / November 2022 Baking & Snack 57
The newest pizza
varieties require
bakers to adjust their
dough handling and
topping systems.
©Prostock-studio - stock.adobe.com
http://www.bakingbusiness.com

Baking & Snack - November 2022

Table of Contents for the Digital Edition of Baking & Snack - November 2022

Baking & Snack - November 2022 - Intro
Baking & Snack - November 2022 - 1
Baking & Snack - November 2022 - 2
Baking & Snack - November 2022 - 3
Baking & Snack - November 2022 - 4
Baking & Snack - November 2022 - 5
Baking & Snack - November 2022 - 6
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