Supermarket Perimeter - July 2021 - 66

R&D
He said this prompted Rheon
ARTISAN BREADS
by Dan Malovany
ARTISAN BREADS HAVE
COMMANDED a higher price
than conventional commercial
ones because they incorporate
more premium ingredients, and
the often long-fermentation
processes make them more
expensive to produce.
As a result, it's imperative
that artisan bakers do almost
everything possible to garner
efficiencies without compromising
on taste, flavor or texture.
Glimek's SD180 and SD
300 suction dividers have the
possibility to limit the amount
of dough brought into the
chambers and create less stress
in the process, noted Ingemar
Erlandsson, Sveba Dahlen, a
Middleby Bakery company.
Moreover, its SD-600 divider
comes with air cylinders and
pistons that regulate the pressure
on the dough. In addition to less
stress during dough handling,
he added, the dividers provide
enhanced weight accuracy.
Cesar Zelaya, Handtmann
bakery technology manager,
pointed out that Handtmann's
dividing and depositing
technologies actively address
the issue of maximizing costly
ingredient value from two
perspectives.
" They protect ingredient
investment value by maintaining
inclusion integrity and product
quality with a short product path
and reduced friction, and they
also optimize product value with
incredibly precise and consistent
scaling, " he observed.
He added that Handtmann
dividers operate with +/-1%
scaling accuracy that reduces
giveaway, even in situations
where dough consistency may
vary from batch-to-batch due to
changes in the process, such as
time and temperature.
When mentioning artisan
breads, the first images that
come to consumers' minds are
the open-cell structure loaves
of ciabatta that initially became
popular about 20 years ago. John
Giacoio, vice president of sales,
Rheon USA, said bakers are now
looking to automate formed
breads like boules and baguettes
but not sacrifice the handmade
look and quality.
to develop rounding systems
that gently form dough pieces
to create boules and baguettes
with the proper texture and
appearance.
Joerg Sonnabend, manager
of marketing communications,
Rondo, pointed out the Rondobot
imitates the manual rounding
process for artisan breads.
By adding special accessories
and tools, the robotic system can
mimic the rounding process so
that it is tailored to the dough
and the end product; manual
rounding is copied with 100%
repeatability.
Rademaker's Boule Rounder
Unit specializes in automatic
rounding of the classic French
bread and other products.
" This modular component
is on wheels that allow it to be
moved in and out of the makeup
line, " said Nick Magistrelli, vice
president of sales, Rademaker
USA. " Specifically engineered
cups mould the discreet dough
pieces into a rounded shape via a
traveling motion timed with the
under-running belt. "
To remove unsightly dough
seams on artisan breads, the
Gemini/W&P " BM " series of
moulders offer automatic
pressure-release rollers.
Jerry Murphy, vice president,
sales and marketing, Gemini
Bakery Equipment/KB Systems,
also noted the company's TWSRF-TPA
divider now handles
softer artisan doughs more gently
along with more efficient flour
usage, optional oiling systems
and adjustable positioning of
the pocket drum that improves
moulding and transfer to the
production line's spreader belt.
For multi-shaped specialty
baked breads and rolls, Fritsch
offers its product decoration
unit (PDU) based on the robotic
technology of its croissant
bending system.
Randy Kelly, applications
specialists for Fritsch, a Multivac
company, said the PDU can
be used with the company's
IMPRESSA bread line to cut or
press patterns onto the surface of
round- and long-moulded items.
" A camera system monitors
the position of the products to
ensure the pattern is applied
exactly in the center, " Kelly said.
" Be it Kaiser rolls, rye breakfast
rolls or products with individual
decorations such as anniversary
or football themes, there are no
limits to creativity here. "
Many authentic artisan breads
require a long resting period
to relax dough pieces between
rounding and moulding. To
accommodate this critical part of
the process, Glimek developed
a modular intermediate pocket
proofer with up to 60 minutes
rest time.
" To be able to keep the dough
for such a long time inside the
intermediate pocket proofers,
we also have designed a special
coating system where you are
able to coat the complete dough
ball with semolina or another
It's essential for bakers of artisan breads to find efficiencies wherever they can to keep costs down.
66 - JULY 2021
supermarketperimeter.com
type of flour, " Erlandsson said.
" After this long resting time,
you have a very relaxed dough
piece for the final execution in
moulders or in sheeters. "
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Supermarket Perimeter - July 2021 - Intro
Supermarket Perimeter - July 2021 - 1
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