Baking & Snack - September 2021 - 98

featured technical expert Q&A
TOKUYUKI MIYAKE
RHEON USA
Growing up in Japan with a baker as a father, Tokuyuki Miyake,
technical supervisor, Rheon USA, was exposed to the many aspects
of a baker's life at a young age.
" My father used to own a small bakery in Japan, " Mr. Miyake
said. " I grew up with many bakers and had many chances to
touch the flour and dough. So I had the opportunity to see how to
make bread since I was little. "
Mr. Miyake first knew baking would be special to him when he
witnessed the bread-making process.
" The first time I smelled the scent of fermented dough and felt
the texture of dough were memorable because I'd never experienced
anything like it, " he said. " Also, having that first bite of a
fresh-out-of-the-oven bread is really hard to describe. "
When he grew up, Mr. Miyake decided to study food science
at the Japan Institute of Baking. Upon graduation, he worked as a
baker for 10 years.
" Working as a baker was like walking a tightrope every day, "
he said. " Temperature and humidity
vary daily, which needs
to be adjusted for, as well as balancing
the chemistry of the ingredients
to yield high-quality bread.
Teamwork is also key to making highquality
bread. "
Eventually, Mr. Miyake began working at
Rheon, where his current role is technical supervisor. His major
focus is to ensure that the equipment helps customers create
stable products as well as achieve stable production to keep
their businesses on track. He also conducts customer tests
and installations.
" I was a bakery manager at a small bakery where all baked
goods were made from scratch without the use of machines, " Mr.
Miyake said. " So I know the importance of making bread using
our machines without compromising the quality of the bread. "
What baked goods are suited for a
stress-free operation?
Rheon has developed the system, " From Dough Sheet to Bread. "
Bread dough is conventionally formed by dividing a large dough
block into small portions, and forming round, loaf or flat shapes.
However, this process applies stress to the dough during the dividing
process, greatly damaging the gel and cell structures. The
dough will not be able to produce air bubbles, resulting in poorquality
bread. Therefore, it has been essential to use some chemical
additives for strengthening the dough structure and to undertake
extra processing to recover the damaged dough structure
after dividing.
Rheon has made it possible to maintain the dough quality. The
stress-free system does not damage even high-quality dough so no
chemical additives are needed. The stress-free operation is mainly
for all bread products, but especially suitable for the products that
need longer fermentation and have an open cell structure, such as
ciabatta and baguettes. You should minimize degassing these lean
doughs as much as possible to get the open structure.
Regarding the products that should be stressed, rich and highprotein
flour dough requires a different approach to get the volume
while baking. The gluten structure needs to be denser for those
products than lean dough.
You need to degas for rich dough such as brioche and loaf bread.
But even with those products, the surface must be smooth, and
that requires a delicate touch. Degassing is easy, but it is difficult to
degas and get a smooth surface by machine.
98 Baking & Snack September 2021 / www.bakingbusiness.com
How can technology be used to keep production hygienic
and efficient without risking the form of the product?
Our machines and parts are always improving. We know easy
sanitation and easy maintenance are high priorities for bakers. Our
newest machine is called the VX222 and is built for easy cleaning
and maintenance. It is easy to tell which sensor is working by the
operation panel. For cleaning you can access the inside of the machine
from the operation and non-operation sides, plus it is easy
to take out all the belts. Daily cleaning is very important. It is also
important to plan and execute preventative maintenance to ensure
a long machine life and stable production.
What are the benefits of continuously forming a thin,
stress-free dough sheet?
The biggest benefit of a stress-free dough sheet is that you can
make various sizes and shapes of products such as a 2-lb boule or a
2-oz ciabatta with handmade quality.
Rheon's applied rheological engineering technology continuously
forms a thin dough sheet with negative stress on the dough
- no more rolling and no more unnecessary pressure. It is a continuous
dough sheet, so it is easy to supply to the next machine.
Our system can handle dough without adding any stress. And if
the dough is mixed with particulates such as raisins or walnuts, it
will keep them intact.
Some of our dough feeders can adjust dough width and thickness.
This allows bakers to easily fine-tune for the final shape. Of course,
our regular dough feeders can adjust dough thickness easily.
http://www.bakingbusiness.com

Baking & Snack - September 2021

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

Baking & Snack - September 2021 - Intro
Baking & Snack - September 2021 - 1
Baking & Snack - September 2021 - 2
Baking & Snack - September 2021 - VDG-1
Baking & Snack - September 2021 - VDG-2
Baking & Snack - September 2021 - 3
Baking & Snack - September 2021 - 4
Baking & Snack - September 2021 - 5
Baking & Snack - September 2021 - 6
Baking & Snack - September 2021 - 7
Baking & Snack - September 2021 - 8
Baking & Snack - September 2021 - 9
Baking & Snack - September 2021 - 10
Baking & Snack - September 2021 - 11
Baking & Snack - September 2021 - 12
Baking & Snack - September 2021 - 13
Baking & Snack - September 2021 - 14
Baking & Snack - September 2021 - 15
Baking & Snack - September 2021 - 16
Baking & Snack - September 2021 - 17
Baking & Snack - September 2021 - 18
Baking & Snack - September 2021 - 19
Baking & Snack - September 2021 - 20
Baking & Snack - September 2021 - 21
Baking & Snack - September 2021 - 22
Baking & Snack - September 2021 - 23
Baking & Snack - September 2021 - 24
Baking & Snack - September 2021 - 25
Baking & Snack - September 2021 - 26
Baking & Snack - September 2021 - 27
Baking & Snack - September 2021 - 28
Baking & Snack - September 2021 - 29
Baking & Snack - September 2021 - 30
Baking & Snack - September 2021 - 31
Baking & Snack - September 2021 - 32
Baking & Snack - September 2021 - 33
Baking & Snack - September 2021 - 34
Baking & Snack - September 2021 - 35
Baking & Snack - September 2021 - 36
Baking & Snack - September 2021 - 37
Baking & Snack - September 2021 - 38
Baking & Snack - September 2021 - 39
Baking & Snack - September 2021 - 40
Baking & Snack - September 2021 - 41
Baking & Snack - September 2021 - 42
Baking & Snack - September 2021 - 43
Baking & Snack - September 2021 - 44
Baking & Snack - September 2021 - 45
Baking & Snack - September 2021 - 46
Baking & Snack - September 2021 - 47
Baking & Snack - September 2021 - 48
Baking & Snack - September 2021 - 49
Baking & Snack - September 2021 - 50
Baking & Snack - September 2021 - 51
Baking & Snack - September 2021 - 52
Baking & Snack - September 2021 - 53
Baking & Snack - September 2021 - 54
Baking & Snack - September 2021 - 55
Baking & Snack - September 2021 - 56
Baking & Snack - September 2021 - 57
Baking & Snack - September 2021 - 58
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Baking & Snack - September 2021 - 60
Baking & Snack - September 2021 - 61
Baking & Snack - September 2021 - 62
Baking & Snack - September 2021 - 63
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Baking & Snack - September 2021 - 73
Baking & Snack - September 2021 - 74
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Baking & Snack - September 2021 - 77
Baking & Snack - September 2021 - 78
Baking & Snack - September 2021 - 79
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Baking & Snack - September 2021 - 90
Baking & Snack - September 2021 - 91
Baking & Snack - September 2021 - 92
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Baking & Snack - September 2021 - 94
Baking & Snack - September 2021 - 95
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Baking & Snack - September 2021 - 97
Baking & Snack - September 2021 - 98
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Baking & Snack - September 2021 - 100
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