Baking & Snack - September 2022 - 56

ARTISAN BREAD
Stress-free lines gently handle highhydration
doughs with long fermentation
times to maintain their open-cell structure.
Rheon
saying " nevto
using equipment
some manual work.
" When bakeries take craft baking to an
industrial scale, they should carefully select their
equipment and make sure it is designed to respect their
specific processes to achieve the required product quality, "
said Marie Laisne, product marketing manager,
Mecatherm. " The secret is to respect the required processing
time during all steps from mixing to cooling and
baking with precision. "
Relieving all that stress
Baking is a labor of love, but bakers don't love that taking
craft breads to scale is so daunting in today's economy.
" The most pressing challenge for artisan bakeries
er " when it comes
to do
is to drive the manual labor out of the process, " Mr.
Magistrelli observed. " Many of these high-quality goods
have been produced over the years with labor-intensive
operations. "
In addition to offering a custom system that allows
dough to ferment prior to makeup, Rademaker has enhanced
its DSS Low Stress Sheeting System that uses
less oil than previous models and incorporates a hopper
to improve dough flow while not damaging the dough
structure. Most recently, the company rolled out its new
rounder for making boules and similarly shaped breads.
" This new technology provides the ability to round as
if a baker were doing it by hand with flexibility of speed,
position and pressure, " Mr. Magistrelli said.
Rheon's stress-free system is designed to prevent degassing
or damage to the internal cell structure of long
fermented, highly hydrated doughs made with natural
CHECK THE SCALES
WHEN MAKING CRAFT
BREADS AT SCALE
Artisan bread is still sold by weight
by many traditional bakeries. Even if
consumers buy 12 slices of a hearty
Scandinavian rye bread, they pay by
the kilo or by the pound.
However, most artisan breads
are sold by units and not by weight.
That's why small bakeries need to
closely monitor weight to avoid
costly product giveaway and a
whole lot more when they begin to
sell packaged goods to retailers.
" We're installing checkweighers
prior to guillotines to ensure proper
weight control and consistency for
pricing, " said Alexander Weissbach,
head of technology, product management
and Rondo's Dough-how
Center. " We want to provide a
combination of consistency along
with ensuring the artisan shape and
appearance of the products. "
John Giacoio, vice president of
sales, Rheon USA, said the company's
small stress-free system can
accurately divide high-hydration
doughs at speeds of 10 to 60 pieces
per minute. These dividers use load
cells under the conveyor to tell the
guillotine when to cut the pieces.
" This type of dough is constantly
changing because it is alive with
active yeast, " he observed. " Our
stress-free dividers cut by weight,
but they also use a checkweigher
to track the system's accuracy. This
allows the machine to make instant
adjustments as the dough is changing
to maintain accuracy. Just by
automating this dividing step the
bakery can drastically increase
quality and production capacity. "
In larger operations, he added,
checkweighing provides greater
product consistency for packaging
artisan breads on high-speed lines.
Patricia Kennedy, president and
chief executive officer, WP Bakery
Group USA, noted higher ingredient
prices make product weight accuracy
more important than ever.
That's why all WP Kemper lines
have weigh cells.
When initially automating a
manual operation, she suggested
keeping it simple from dosing and
mixing ingredients until baking.
" A startup bakery should avoid
working with too many recipes, "
Ms. Kennedy said. " We recommend
working with two to three
recipes to make the dosing and
mixing process easier and to avoid
mistakes from the beginning. "
56 Baking & Snack September 2022 / www.bakingbusiness.com
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Baking & Snack - September 2022

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

Baking & Snack - September 2022 - Intro
Baking & Snack - September 2022 - 1
Baking & Snack - September 2022 - 2
Baking & Snack - September 2022 - 3
Baking & Snack - September 2022 - 4
Baking & Snack - September 2022 - 5
Baking & Snack - September 2022 - 6
Baking & Snack - September 2022 - 7
Baking & Snack - September 2022 - 8
Baking & Snack - September 2022 - 9
Baking & Snack - September 2022 - 10
Baking & Snack - September 2022 - 11
Baking & Snack - September 2022 - 12
Baking & Snack - September 2022 - 13
Baking & Snack - September 2022 - 14
Baking & Snack - September 2022 - 15
Baking & Snack - September 2022 - 16
Baking & Snack - September 2022 - 17
Baking & Snack - September 2022 - 18
Baking & Snack - September 2022 - 19
Baking & Snack - September 2022 - 20
Baking & Snack - September 2022 - 21
Baking & Snack - September 2022 - 22
Baking & Snack - September 2022 - 23
Baking & Snack - September 2022 - 24
Baking & Snack - September 2022 - 25
Baking & Snack - September 2022 - 26
Baking & Snack - September 2022 - 27
Baking & Snack - September 2022 - 28
Baking & Snack - September 2022 - 29
Baking & Snack - September 2022 - 30
Baking & Snack - September 2022 - 31
Baking & Snack - September 2022 - 32
Baking & Snack - September 2022 - 33
Baking & Snack - September 2022 - 34
Baking & Snack - September 2022 - 35
Baking & Snack - September 2022 - 36
Baking & Snack - September 2022 - 37
Baking & Snack - September 2022 - 38
Baking & Snack - September 2022 - 39
Baking & Snack - September 2022 - 40
Baking & Snack - September 2022 - 41
Baking & Snack - September 2022 - 42
Baking & Snack - September 2022 - 43
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Baking & Snack - September 2022 - 46
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Baking & Snack - September 2022 - 48
Baking & Snack - September 2022 - 49
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Baking & Snack - September 2022 - 51
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Baking & Snack - September 2022 - 70
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