Baking & Snack - September 2022 - 57

The Secret to Safe, Smooth
Conveying is Volkmann
ingredients, Mr. Giacoio said. For high-volume bakeries,
Rheon's Stress Free Artisan Bread line features a new cutting
and weighing system that accurately cuts baguettes at up to
70 pieces per minute and more than 4,000 lbs an hour.
" We can cut the dough by dimension or by weight, " he
explained. " If a large bakery wants to make every loaf of
bread or ciabatta roll to look the same so it fits into a package,
we can cut by dimension. If the bakery is looking for
each piece to be accurately weighed with small artisan-like
differences in shape, we cut by weight. With either method,
we do not compromise on quality. "
BAKING IS A LABOR OF LOVE,
BUT ARTISAN BAKERIES
DON'T LOVE THAT ARTISAN
BREADS ARE SO LABOR
INTENSIVE TO MAKE.
Jerry Murphy, vice president of sales, Gemini Bakery
Equipment/KB Systems, recommended craft bakers initially
take an inventory of their product portfolio when planning
to expand.
" It is important that artisan bakers can clearly define
their unique product characteristics that are important for
them and identify the specific process steps they feel are key
to achieving these characteristics as a baseline for scaling
up, " he said.
After evaluating their product portfolio, bakers should
then work backward to find the best way to automate them,
said Alexander Weissbach, head of technology, product
management at Rondo's Dough-how Center. In addition to
evaluating the system's impact on the dough, he suggested
searching for those processes that ensure product consistency
in industrial applications.
Rondo's Smartline makeup system, he added, is designed
for creating large volumes of highly hydrated doughs.
" With our no-stress line, we can really keep the dough
structure intact to create these artisan breads, " he said.
Although throughput depends on the size and weight
of each dough piece, Mr. Weissbach pointed out Rondo
Industrial lines can generally produce from 2,000 to 3,000
kg an hour. Such volume, however, requires adequate mixing
and plenty of fermentation capacity to continuously
feed the operation.
" If you want to make an artisan bread like ciabatta, you
need 1.5 to 2 hours of fermenting, " he explained. " You need
the space to store at least 6,000 kg of dough to adequately
feed a line running 3,000 kg an hour. We can run our lines
faster, but you really must take care of the dough and give
1900 Frost Road, Suite 102, Bristol, PA 19007
See action videos, get free test at Volkmannusa.com
Volkmannusa.com | 609-265-0101
Booth #6039
A lot of our customers can't talk about their secret to safe,
smooth, gentle conveying but everyone knows the secret
is Volkmann. Our patented pneumatic vacuum conveyors
automatically transfer powders and other bulk materials
from one point to another
in fully enclosed, dust-tight,
explosion-proof systems.
▪ Automated, hygienic and quiet
▪ Easy to use, easy to clean
▪ No tools disassembly
▪ Stainless steel as standard
▪ Fast lead times, easy to install
http://www.Volkmannusa.com http://www.Volkmannusa.com

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
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Baking & Snack - September 2022 - 42
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Baking & Snack - September 2022 - 48
Baking & Snack - September 2022 - 49
Baking & Snack - September 2022 - 50
Baking & Snack - September 2022 - 51
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Baking & Snack - September 2022 - 53
Baking & Snack - September 2022 - 54
Baking & Snack - September 2022 - 55
Baking & Snack - September 2022 - 56
Baking & Snack - September 2022 - 57
Baking & Snack - September 2022 - 58
Baking & Snack - September 2022 - 59
Baking & Snack - September 2022 - 60
Baking & Snack - September 2022 - 61
Baking & Snack - September 2022 - 62
Baking & Snack - September 2022 - 63
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Baking & Snack - September 2022 - 65
Baking & Snack - September 2022 - 66
Baking & Snack - September 2022 - 67
Baking & Snack - September 2022 - 68
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Baking & Snack - September 2022 - 70
Baking & Snack - September 2022 - 71
Baking & Snack - September 2022 - 72
Baking & Snack - September 2022 - 73
Baking & Snack - September 2022 - 74
Baking & Snack - September 2022 - 75
Baking & Snack - September 2022 - 76
Baking & Snack - September 2022 - 77
Baking & Snack - September 2022 - 78
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Baking & Snack - September 2022 - 88
Baking & Snack - September 2022 - 89
Baking & Snack - September 2022 - 90
Baking & Snack - September 2022 - 91
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