Baking & Snack - September 2023 - 83

EQUIPMENT
Artisan Bread Processing
Bakers discover more ways to
adopt needed automation without
sacrificing that artisan touch.
by Lucas Cuni-Mertz
A
Artisan bread doesn't come easy. It takes the cleanest ingredients,
plenty of patience and oftentimes lots of labor
to perfect the rich flavor and high-quality crust of these
beloved breads.
But many artisan manufacturers today struggle to
find the bakers needed to keep production going and
meet demand. And of the workers they can find, fewer
are trained to the level required in artisan bakeries.
Automation is a proven way to help bakers overcome
these challenges. However, many are wary to automate
and risk sacrificing the essential artisan quality of their
carefully crafted breads, rolls and pastries.
" You have to manage the [dough] parameters so carefully
- the time, the temperature, the extensibility, the
elasticity - and you're running it from these lines so
fast that they can easily destroy the dough, " explained
Chris Miller, director of operations for Bakers Quality
Pizza Crusts, Waukesha, Wis., in an episode of Baking &
Snack's podcast Since Sliced Bread.
While automating an artisan line is a great challenge,
Mr. Miller said, there are a growing number of systems
artisan bakers can turn to while still maintaining the
quality they and their consumers expect.
" What's really amazing is the technology that's come
along in the last 10 years on this equipment, " he said.
" What we have now, you probably wouldn't even think
about 10 to 15 years ago. "
Fermentation without compromise
Ask Old World bakers what makes a bread artisan, and
many will say the key is in the long fermentation times
of the dough.
" The biggest thing for us is fermentation, " said
Anthony Ambeliotis, co-owner of Pittsburgh-based
Mediterra Bakehouse in a Since Sliced Bread interview.
" You can automate and do things to ease production
or help yourself scale, but don't compromise
on fermentation. "
Such extended fermentation is critical in developing
the flavor and rheology that defines artisan bread. While
there isn't room to compromise this process, bakers can
find labor savings by automating the storage and delivery
of preferments, the mixture of dough components
that ferment before being added to the mixer. These can
include sourdough, levain, polish, biga and sponge.
" Automating the delivery of ingredients to the mixwww.bakingbusiness.com
/ September 2023 Baking & Snack 83
Traditional artisan
bread production
requires skilled labor
that some bakers are
struggling to find.
Mecatherm

http://www.bakingbusiness.com

Baking & Snack - September 2023

Table of Contents for the Digital Edition of Baking & Snack - September 2023

Baking & Snack - September 2023 - Intro
Baking & Snack - September 2023 - 1
Baking & Snack - September 2023 - 2
Baking & Snack - September 2023 - 3
Baking & Snack - September 2023 - 4
Baking & Snack - September 2023 - 5
Baking & Snack - September 2023 - 6
Baking & Snack - September 2023 - 7
Baking & Snack - September 2023 - 8
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