Baking & Snack - September 2021 - 99

It is a big transition from handmade to automated
bread making. If your bakery is producing various types
of bread, then I recommend automating the highest volume
of products first. Then the remaining products can
be semi-automated like dividing the dough by machine
and shaping by hand.
If you automate part of your production, you can reduce
labor costs, but you need to calculate the schedule
for mixing to suit the machine's capability. Oven, proofer
capacity and schedule are also very important.
How can bakers use technologies to mimic the
outcomes of hand-crafted doughs from various
cultures?
This is one of our most important missions: to build machines
to succeed in the food culture of each country. We
have offices in Asia, Europe and the United States, and
we have agents all over the world. We always try to collect
information about the products of the world as much
as possible to see what we can do for the food industry.
Technologies are improving every day. We have been
keeping a watchful and respectful eye on this immense
and irreplaceable aspect of culture and have been considering
ways to connect technologies with traditional food.
The development of the automated food production
technology by Rheon was the result of this observation.
Preserving and fostering its growth is among the
important tasks of today's scientists and engineers. We
have built many machines and options to meet our customers'
demand, and we don't mind making an effort to
make good-quality products.
Bakers need to pick the right machines and options. I
recommend testing well before purchasing, and sharing
your thoughts and detailed information is very important.
What are some of the challenges of getting
various types of fillings into stuffed products?
The most common challenges are the different textures
between fillings and outer casings. If the filling is too stiff
and the casing too soft, then you might have difficulty
making a proper closure. If the filling is too soft, then
you might get weight variation. If the filling ratio is very
high and the outer dough does not have enough flexibility
to wrap, then the filling blows out during baking.
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www.bakingandsnack.com / September 2021 Baking & Snack 99
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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
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Baking & Snack - September 2021 - 46
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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
Baking & Snack - September 2021 - 59
Baking & Snack - September 2021 - 60
Baking & Snack - September 2021 - 61
Baking & Snack - September 2021 - 62
Baking & Snack - September 2021 - 63
Baking & Snack - September 2021 - 64
Baking & Snack - September 2021 - 65
Baking & Snack - September 2021 - 66
Baking & Snack - September 2021 - 67
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Baking & Snack - September 2021 - 69
Baking & Snack - September 2021 - 70
Baking & Snack - September 2021 - 71
Baking & Snack - September 2021 - 72
Baking & Snack - September 2021 - 73
Baking & Snack - September 2021 - 74
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Baking & Snack - September 2021 - 76
Baking & Snack - September 2021 - 77
Baking & Snack - September 2021 - 78
Baking & Snack - September 2021 - 79
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Baking & Snack - September 2021 - 81
Baking & Snack - September 2021 - 82
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Baking & Snack - September 2021 - 90
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Baking & Snack - September 2021 - 94
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Baking & Snack - September 2021 - 97
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Baking & Snack - September 2021 - 99
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Baking & Snack - September 2021 - 116
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