bake - March 2017 - 18

equipment innovations

Sheeters for Delicate Doughs
Here's the problem: Americans like, want and demand more

process using 10 rollers, an infrared sensor for ﬁne adjustments

individualized baked products, especially if they evoke hand-

and our new DSC dough stress control technology," Kennedy

made artisan goods, and they're looking for a good value, too.

says. "We also have a new Kemper guillotine that employs

Yet producing such items consumes time and labor, hardly the

rocking knife motion allowing it to handle very wet doughs so

most economical of bakery inputs.

they won't stick to the guillotine."
LAURIE GORTON

The baking industry today faces new needs to differentiate
products in customer-oriented ways, notes Patrick Nagel,
technical department, sales and customer service for Fritsch
USA. "All this is in a market that is changing faster and faster,"
he says. Low-price premium products are a particular challenge
requiring the baker to react quickly to new requirements. Such
products put demands on equipment. Nagel describes these
necessities as a combination of great ﬂexibility, gentle dough
treatment and high output per hour.
John Giacoio, national sales director for Rheon USA, summarizes the need: "Our whole philosophy is about designing and
building equipment to be able to make products that replicate
the handmade standard."
Sheeting is "a natural" for a wide range of baked foods from
ﬂatbreads and ciabatta to hearth goods and pizza crust. The
fact that such sheeting lines can also produce hearth breads,
pizza crusts and more comes as a welcome bonus to a baker
wanting maximum ﬂexibility from his investment.
And the basics of baking apply, too. "Controlling time and temperature and process is the most important part of processing
doughs on a sheeting line to get consistent weights and prod-

FONDANT & DOUGH SHEETER

uct shape," observes Patricia Kennedy, president for WP Bakery
Group USA.
Moving sensitive doughs from hopper to belt calls for equally
sensitive handling. Reiser looks to its ﬂow dividing technology
to make very thin, even sheets across the width of the band,
explains John McIsaac, vice-president, strategic business development for Reiser. "Some of our customers use our sheeter
to sheet pizza dough for calzones and then use ﬁnish rollers to
get to ﬁnal thickness. It is a real space saver in a plant," he says.
WP Bakery Group uses a patented S-shaped roller on its Kemper Pane line. "This is a very gentle, even dough-band forming

18 < MAR 2017 | bakemag.com

Versatility of equipment is increasingly important to retail bakers who want one machine that
can accomplish a wide range of tasks. The Somerset CDR-500F is an ideal fondant and dough
sheeter for bakeries, donut shops, pizzerias
or any foodservice operation that needs highvolume, dependable performance. With production capabilities of 500-600 sheets per hour, the
CDR-500F sheets virtually every type of dough,
regardless of consistency, to a uniform thickness
in seconds.

http://www.bakemag.com

bake - March 2017

Table of Contents for the Digital Edition of bake - March 2017