Baking & Snack - September 2023 - 84

ARTISAN BREAD PROCESSING
Sheeting lines that
are wider instead
of faster enable
bakers to increase
throughput without
diminishing quality.
Rademaker
ing process can be an excellent place to start, " explained
Jason Stricker, vice president of sales and marketing,
Shick Esteve. " A properly designed and installed ingredient
system can provide highly accurate and repeatable
operation in the bakery ensuring that the highest level of
quality and consistency can be achieved. "
Shawn Hasley, director of food systems sales and services,
Zeppelin Systems USA, noted the storage and use
of liquid and sour ferments is prime for automation.
" The ability to store larger quantities in tanks as opposed
to buckets and troughs helps with reducing the
overall footprint and creates space within the production
areas inside the bakery, " he explained.
Zeppelin offers a range of equipment for preferments,
including storage hoppers for precise dosing and agitator
containers for dissolved or liquid yeast.
Ronald Falkenberg, regional sales director, USA and
Gentle dough
dividing is critical to
maintaining artisan
structure.
Rheon USA
Canada, Diosna, added that the use of PLC controls allow
bakers to better manage the status and consistency
of their preferment.
" With the benefits of automated Diosna sourdough
and pre-dough tanks, artisan bakers can manage different
steps in fermentation while heating and cooling the
sourdough, " he said. " The ability to store larger quantities
in tanks as opposed to buckets and troughs helps
with reducing the overall footprint and creates space
within the production areas inside the bakery. "
Diosna provides a range of fully automatic pre-dough
systems, ranging from small, movable tanks to large predough
plants. Its Aroma Multiline for rye, wheat and
pregelatinized pieces, for example, adjusts to various capacities,
fermentation times and stirring intervals.
At the mixer, automation may similarly reduce labor
needs while still preserving artisan dough integrity.
" The Mixer Guardian for AMF Fusion's horizontal
batch mixers advances AMF's patented Dough Guardian
technology by eliminating the need for skilled operator
experience while ensuring unmatched dough consistency, "
said Scott Walker, director of corporate engineering,
AMF Bakery Systems.
Mr. Falkenberg added that Diosna's Wendel Mixer,
with bottom discharge and automatic conveying, offers a
gentle mix that maintains artisan texture and structure.
Once artisan dough is mixed, the common next step
is the critical long fermentation period, which often requires
labor and space that bakers may be short on.
" It takes a number of people to get dough into bowls
and move bowls around, " noted Nick Magistrelli, vice
president of sales, Rademaker USA.
Rademaker offers a conveyorized fermentation system
that removes the need for this labor-intensive process.
The system lets the dough ferment for two hours
before entering its Dough Chunking Sheeting System
(DSS), after which the chunks are inclined and loaded
back-to-back on resting conveyors during dwell time.
" Exiting the resting conveyors, the dough sheet is
cut into chunks and transferred through a 90-degree
Editor's Note: This article was reported before Jason
Stricker's passing. We've retained his quotes to honor
the expertise he brought to the industry.
84 Baking & Snack September 2023 / www.bakingbusiness.com
http://www.bakingbusiness.com
Baking & Snack - September 2023

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