Baking & Snack - November 2024 - 68

PIZZA PROCESSING
starts with the data: first in gathering it and second
by effectively acting on it.
" On press lines, we can weigh every dough
ball and adjust the divider to the product, " he
said. " The data gathered allows the customer to
correlate directly between their input - flour,
water, minor ingredients - to the amount of
dough processed. Differences can determine areas
of potential improvements. "
Managing waste and the fluctuations of ingredient
costs are challenging for pizza makers,
said Nick Magistrelli, vice president of sales,
Rademaker USA.
" The equipment has to be designed to manage
the rework of dough in the process and all
the toppings, " he said.
Creating clear standard operating procedures
is the best way to properly track line performance,
Magistrelli added.
What's next for pizza processing?
Tastes for pizza are always evolving, which
means that equipment makers must adjust to
accommodate new styles. Equipment suppliers
say they are seeing a variety of developments.
" One of the amazing things about the pizza
industry is that it continues to reinvent itself, "
said Nick Magistrelli, vice president of sales,
Rademaker USA. " Consumers love the traditional
products in the market but crave the unique pizza
types that makers create and deliver to them. "
Gluten-free, fully baked microwaveable, and
artisan-style pizzas with flavorful toppings are
common these days, said Peter Spinelli, president
and general manager, Rondo North America.
" We expect more use of healthier options in the
crust, such as pinsa or Roman pizza, and toppings
with a wider selection of veggies and meat
substitutes, " he added
Ken Hagedorn, vice president, bakery sector,
Handtmann Inc., said pizza crusts are no longer an
afterthought.
" People used to look at a crust as just a carrier.
Versatile machines
help pizza makers
navigate changing
tastes.
Reiser
" Having line checks throughout the process
to gather data is also an effective way to track
the line's performance, " he said. " The equipment
needs to have available adjustments to automatically
make corrections to the line or with
operator involvement. "
Proper cleaning and maintenance are vital
to keeping all equipment humming along. But
some operations don't fully embrace them, leaving
tasks undone for far too long.
" There's a lack of preventative maintenance
on machines. That's one of the things we see the
most, " Hagedorn said. " Whether it's not being
able to find people, not wanting to find people
or cutting back, it seems like a lot of companies
are having a hard time maintaining proper
preventative maintenance on their machinery.
68 Baking & Snack November 2024 / www.bakingbusiness.com
At first, they wanted to improve the toppings, but
folks started making better crusts, " he said.
Andres Lopez, business development manager,
Handtmann Inc., mentioned the demand for
healthier options like gluten-free and cauliflower
crusts, as well as larger pizzas and other pizza
styles.
" You have the Detroit-style that is rectangular
in that thick cast-iron pan, " he said. " If we wanted
to take it further, you even have a handheld pizza,
which is on a savory pastry with pizza fillings
inside a stromboli or calzone stick. "
The increased variety means pizza makers are
seeking faster changeovers.
" We've seen a move to more automation in
smaller commissaries, " said John McIsaac, vice
president of strategic business development,
Reiser. " Efficiency and hygiene are becoming
more important in the smaller facilities. "
Tom Trost, sales manager, Quantum Technical
Services, said wireless communication sending
information from the topping line to the
company's operating software is one advancement
along with vision systems for quality control.
Mark Rosenberg, chief executive officer, Gemini
Bakery Equipment Co., said he's seeing more
customers branching out into selling dough balls
to convenience store restaurants and grocers.
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Baking & Snack - November 2024

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