Baking&Snack - October 2012 - 95
TRENDS
FORMULATION
EQUIPMENT
OPERATIONS
SPECIAL REPORT
Proofing Technology
by Shane Whitaker
New controls as well as diagnostic and sanitation systems help keep final proofers running optimally with maximum uptime.
Y
Yeast-raised baked foods require a distinct environment for the dough to rise to its optimum volume and to prove that the leavening agent works. This atmosphere is found in the final proofer, one of the last processing steps prior to baking. Final proofers come in many shapes and sizes, and often, the product determines the style of proofer. For example, yeast-raised donuts often are proofed in traystyle systems, while flatbreads generally traverse cascading-style proofers. Of course, many bakeries rely on roll-in rack proofers that impart flexibility by allowing bakers to easily adjust proof times. Rack-style proofers also can be designed as first-in, first-out traveling systems that hold multiple racks at a time. High-speed bread and bun lines commonly use conveyorized proofers. Bakeries also can select from spiral or tunnel proofers, and space limitations may influence a bakery’s choice.
Stable environments
Product consistency has been and likely always will be the greatest
challenge with not only proofing but the entire process, said Scott McCally, mechanical engineer, thermal systems, Stewart Systems, Plano, TX. “At the proofer and its neighboring oven, we get to critique what we feel, see, taste and smell,” he explained. “What we have in our possession is the chemically transformed product that has been developed over a long process and now looks like something familiar.” As such, a baker might see overproofed product spilling out of baking pans. In this situation, it’s not uncommon for the line supervisor to quickly make time or temperature adjustments at the control panel to see the proofer’s response. “Unfortunately, much like taking aspirin for a body ache, this response merely treats the symptom and not the cause,” Mr. McCally explained. “The real cause could be from potential problems inherent to the process — for example,
Gentle, smooth discharge at the end of this tray-style proofer prevents products from being damaged or malformed.
Moline Machinery
too much yeast is used, the ambient bakery temperature is too high, or pans are returning too hot. There could have been a slowdown in the product throughput or any number of issues. Of course, it could be the proofer, too.” Stewart Systems aims to provide the valuable information that quickly lets the operator know either “Yes, it is the proofer, or “No, look elsewhere.” “Our proofer allows the operator to treat the symptom so that
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Baking&Snack - October 2012
Table of Contents for the Digital Edition of Baking&Snack - October 2012
Baking&Snack - October 2012
Table of Contents
Table of Contents
Editorial - Safety that sells
Newsfront - Professor analyzes ‘ Wheat Belly’ indictments
Politics, commodities detailed by IBA
Rayburn hopeful for Hostess’ future
In Brief
News - Rosenfeld confident in Mondelez
Middleby adds Stewart Systems to portfolio
Snyder’s-Lance anticipates snack cracker expansion
TIA tackles hot topics
Flowers eyes new markets for growth
Compostable packaging debuts at baseball game
ToolBox sponsors BMW tour at iba
People/In Memoriam
Gonnella Baking Co. - History in the Making
All in the family and more
Gifco Foods - Laying the Foundation
Tortillas of India
Crackers - An Alternate Dimension
Gluten-free breaks out
Social Media Q&A - Social Strategy
Bakery Shortenings - The Performance Zone
Liquid oils, hard fats
Manipulating the molecule
Regulatory Analysis - Hanging Fire
Prop 37 and GMOs
Canada’s food safety renovation project
Ingredient App - A Natural Choice
Mixers - Getting into the Mix
Eliminating arc flashes
Keeping a watchful eye on the process
Proofing Technology - On the Rise
Bag Closing Systems - Looking for Closure
Green ties
Meeting OSHA standards
Sanitation Strategies - How Safety Adds Value
Operations Q&A - Troubleshooting Today’s Bakery
Industry Images - Bigger and Better in Munich
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - October 2012 - Baking&Snack - October 2012
Baking&Snack - October 2012 - 2
Baking&Snack - October 2012 - 3
Baking&Snack - October 2012 - 4
Baking&Snack - October 2012 - 5
Baking&Snack - October 2012 - 6
Baking&Snack - October 2012 - 7
Baking&Snack - October 2012 - 8
Baking&Snack - October 2012 - Table of Contents
Baking&Snack - October 2012 - 10
Baking&Snack - October 2012 - Table of Contents
Baking&Snack - October 2012 - Editorial - Safety that sells
Baking&Snack - October 2012 - 13
Baking&Snack - October 2012 - Politics, commodities detailed by IBA
Baking&Snack - October 2012 - In Brief
Baking&Snack - October 2012 - Middleby adds Stewart Systems to portfolio
Baking&Snack - October 2012 - 17
Baking&Snack - October 2012 - TIA tackles hot topics
Baking&Snack - October 2012 - 19
Baking&Snack - October 2012 - 20
Baking&Snack - October 2012 - 21
Baking&Snack - October 2012 - ToolBox sponsors BMW tour at iba
Baking&Snack - October 2012 - People/In Memoriam
Baking&Snack - October 2012 - Gonnella Baking Co. - History in the Making
Baking&Snack - October 2012 - 25
Baking&Snack - October 2012 - All in the family and more
Baking&Snack - October 2012 - 27
Baking&Snack - October 2012 - 28
Baking&Snack - October 2012 - 29
Baking&Snack - October 2012 - 30
Baking&Snack - October 2012 - 31
Baking&Snack - October 2012 - 32
Baking&Snack - October 2012 - 33
Baking&Snack - October 2012 - 34
Baking&Snack - October 2012 - 35
Baking&Snack - October 2012 - 36
Baking&Snack - October 2012 - 37
Baking&Snack - October 2012 - 38
Baking&Snack - October 2012 - Gifco Foods - Laying the Foundation
Baking&Snack - October 2012 - Tortillas of India
Baking&Snack - October 2012 - 41
Baking&Snack - October 2012 - 42
Baking&Snack - October 2012 - 43
Baking&Snack - October 2012 - 44
Baking&Snack - October 2012 - 45
Baking&Snack - October 2012 - 46
Baking&Snack - October 2012 - Crackers - An Alternate Dimension
Baking&Snack - October 2012 - 48
Baking&Snack - October 2012 - 49
Baking&Snack - October 2012 - 50
Baking&Snack - October 2012 - 51
Baking&Snack - October 2012 - Gluten-free breaks out
Baking&Snack - October 2012 - 53
Baking&Snack - October 2012 - 54
Baking&Snack - October 2012 - 55
Baking&Snack - October 2012 - 56
Baking&Snack - October 2012 - Social Media Q&A - Social Strategy
Baking&Snack - October 2012 - 58
Baking&Snack - October 2012 - 59
Baking&Snack - October 2012 - 60
Baking&Snack - October 2012 - Bakery Shortenings - The Performance Zone
Baking&Snack - October 2012 - Liquid oils, hard fats
Baking&Snack - October 2012 - 63
Baking&Snack - October 2012 - 64
Baking&Snack - October 2012 - 65
Baking&Snack - October 2012 - 66
Baking&Snack - October 2012 - 67
Baking&Snack - October 2012 - 68
Baking&Snack - October 2012 - 69
Baking&Snack - October 2012 - Manipulating the molecule
Baking&Snack - October 2012 - 71
Baking&Snack - October 2012 - 72
Baking&Snack - October 2012 - 73
Baking&Snack - October 2012 - 74
Baking&Snack - October 2012 - Regulatory Analysis - Hanging Fire
Baking&Snack - October 2012 - Prop 37 and GMOs
Baking&Snack - October 2012 - 77
Baking&Snack - October 2012 - 78
Baking&Snack - October 2012 - 79
Baking&Snack - October 2012 - Canada’s food safety renovation project
Baking&Snack - October 2012 - 81
Baking&Snack - October 2012 - 82
Baking&Snack - October 2012 - Ingredient App - A Natural Choice
Baking&Snack - October 2012 - 84
Baking&Snack - October 2012 - Mixers - Getting into the Mix
Baking&Snack - October 2012 - 86
Baking&Snack - October 2012 - 87
Baking&Snack - October 2012 - Eliminating arc flashes
Baking&Snack - October 2012 - 89
Baking&Snack - October 2012 - 90
Baking&Snack - October 2012 - Keeping a watchful eye on the process
Baking&Snack - October 2012 - 92
Baking&Snack - October 2012 - 93
Baking&Snack - October 2012 - 94
Baking&Snack - October 2012 - Proofing Technology - On the Rise
Baking&Snack - October 2012 - 96
Baking&Snack - October 2012 - 97
Baking&Snack - October 2012 - 98
Baking&Snack - October 2012 - 99
Baking&Snack - October 2012 - 100
Baking&Snack - October 2012 - Bag Closing Systems - Looking for Closure
Baking&Snack - October 2012 - Green ties
Baking&Snack - October 2012 - 103
Baking&Snack - October 2012 - Meeting OSHA standards
Baking&Snack - October 2012 - 105
Baking&Snack - October 2012 - 106
Baking&Snack - October 2012 - Sanitation Strategies - How Safety Adds Value
Baking&Snack - October 2012 - 108
Baking&Snack - October 2012 - Operations Q&A - Troubleshooting Today’s Bakery
Baking&Snack - October 2012 - 110
Baking&Snack - October 2012 - 111
Baking&Snack - October 2012 - Industry Images - Bigger and Better in Munich
Baking&Snack - October 2012 - 113
Baking&Snack - October 2012 - 114
Baking&Snack - October 2012 - Events
Baking&Snack - October 2012 - Innovations
Baking&Snack - October 2012 - Ingredient News
Baking&Snack - October 2012 - Products & Packaging
Baking&Snack - October 2012 - 119
Baking&Snack - October 2012 - 120
Baking&Snack - October 2012 - New on the Shelf
Baking&Snack - October 2012 - 122
Baking&Snack - October 2012 - Marketplace
Baking&Snack - October 2012 - 124
Baking&Snack - October 2012 - 125
Baking&Snack - October 2012 - 126
Baking&Snack - October 2012 - 127
Baking&Snack - October 2012 - 128
Baking&Snack - October 2012 - Ad Index
Baking&Snack - October 2012 - New Product Spotlight
Baking&Snack - October 2012 - 131
Baking&Snack - October 2012 - 132
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