Baking & Snack - August 2015 - 119

EQUIPMENT
Bar Technology

As bars become more nutritious with whole inclusions and clean-label binders,
equipment must become more robust and accurate to adapt to stiffer doughs.
by Charlotte Atchley

C

Consumers continue to move away from the traditional three square meals a day, and snacking rises to
fill the pit in their tummies as people go about their
on-the-go lives. Bars in particular have stepped up
as a go-to meal replacer for many Americans. To be
worthy of replacing one of the three squares, however,
a bar must be packed with nutrition and void of ingredients consumers deem undesirable. That means
plenty of nuts, ancient grains, fruits and dark chocolate as well as no artificial ingredients.
As bar producers update their offerings to follow
in the footsteps set forth by the KIND bar, they will
also find their equipment needs updating, too. "As
bakers work to develop the next healthy energy bar
by incorporating new and diversified ingredients such
as nuts, fruits, grains, whey proteins and other dairy
ingredients and non-wheat flours, they are often finding the final dough requires unique handling during the depositing or extruding process," said Cesar
Zelaya, bakery technology manager, Handtmann,
Lake Forest, IL.

These ingredients create a viscous dough that can
be a bear to run through equipment. Stiff doughs can
also be incredibly sticky, creating further challenges
as the slab runs through rollers. Also, large inclusions
such as nuts can throw off weight accuracies as bakers
try to maintain inclusion integrity while also balancing weights.

Bars with large inclusions and
clean-label binders create
a new host of challenges
for bakers and equipment
suppliers.
Shutterstock

Wrestling stiff doughs
With a cleaner label and heftier ingredients packed
in, bar dough is becoming heavier, and that weight
strains the equipment. "By adding more proteins
or fibers, the mass is generally heavier than in the
past," said Mike Beckert, regional director of sales,
Hosokawa Bepex GmbH, Leingarten, Germany.
"Therefore, a more solid machine design is required."
Because these types of bars often are not fat-based
doughs, they lack the extensibility of, for example, a
cookie dough. "One challenge is that the dough becomes
very abrasive in processing," explained Geoff Hawley,
sales director, Baker Perkins, Inc., Grand Rapids, MI.

www.bakingandsnack.com / August 2015 Baking & Snack 119



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Baking & Snack - August 2015

Table of Contents for the Digital Edition of Baking & Snack - August 2015

Baking & Snack - August 2015
Table of Contents
Table of Contents
Editorial - Rise of the machines
Newsfront - Reading upgrades tech center oven
Grupo Bimbo to expand in Europe
Leadership changes at Sosland Publishing
News - High praise for BEMA Connect
People/In Memoriam/In Brief
BEMA Leadership - Close the Leadership Gap
Register for BEMA’s Leadership Workshop
Food Safety - On the Verge
FDA’s deputy commissioner speaks
Specialty Bakery - Something Truly Special
A smart, sustainable bakery
Training in the Center of Excellence
Spelling out B-A-K-E-R-S core values
A case for going greenfield
iba Bakery Tour: Bridor - In Search of Par Excellence
Crème de la crème
Seeking out innovation at iba
Q&A: Bridor USA - The French Selection
In-Store Bakery, Foodservice - License to Drive
Voice of the customer
Tortillas - The Tortilla Evolution
Fiber - Got Fiber? Claim It!
Will FDA change fiber labeling rules?
Chocolate, Cocoa - The Magic Touch
Chocolate vs. confectionery
Mondelez invests in the ‘cocoa life’
Ingredient App
R&D Perspective - The Dream of Disruption
Artisan Technology - Lean On Me
Bar Technology - Raise the Bar
Flexibility provides powerful alternatives
Spraying and Coating - Easy Does It
Depositors - About Performance
Closures - Open and Shut Case
Classic closures
Sanitation Strategies - Protecting the Neighbor Next Door
Industry Insight - That Expo Frame of Mind
Industry Images: BEMA - Trend Watching
Industry Images: IFT - Healthy Innovation
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - August 2015 - Baking & Snack - August 2015
Baking & Snack - August 2015 - 2
Baking & Snack - August 2015 - Oshikiri - 1
Baking & Snack - August 2015 - Oshikiri - 2
Baking & Snack - August 2015 - 3
Baking & Snack - August 2015 - 4
Baking & Snack - August 2015 - 5
Baking & Snack - August 2015 - 6
Baking & Snack - August 2015 - 7
Baking & Snack - August 2015 - 8
Baking & Snack - August 2015 - Table of Contents
Baking & Snack - August 2015 - 10
Baking & Snack - August 2015 - Table of Contents
Baking & Snack - August 2015 - 12
Baking & Snack - August 2015 - 13
Baking & Snack - August 2015 - Editorial - Rise of the machines
Baking & Snack - August 2015 - 15
Baking & Snack - August 2015 - Leadership changes at Sosland Publishing
Baking & Snack - August 2015 - 17
Baking & Snack - August 2015 - News - High praise for BEMA Connect
Baking & Snack - August 2015 - People/In Memoriam/In Brief
Baking & Snack - August 2015 - 20
Baking & Snack - August 2015 - BEMA Leadership - Close the Leadership Gap
Baking & Snack - August 2015 - 22
Baking & Snack - August 2015 - 23
Baking & Snack - August 2015 - Register for BEMA’s Leadership Workshop
Baking & Snack - August 2015 - 25
Baking & Snack - August 2015 - 26
Baking & Snack - August 2015 - Food Safety - On the Verge
Baking & Snack - August 2015 - 28
Baking & Snack - August 2015 - 29
Baking & Snack - August 2015 - FDA’s deputy commissioner speaks
Baking & Snack - August 2015 - 31
Baking & Snack - August 2015 - 32
Baking & Snack - August 2015 - 33
Baking & Snack - August 2015 - Specialty Bakery - Something Truly Special
Baking & Snack - August 2015 - 35
Baking & Snack - August 2015 - 36
Baking & Snack - August 2015 - 37
Baking & Snack - August 2015 - 38
Baking & Snack - August 2015 - 39
Baking & Snack - August 2015 - A smart, sustainable bakery
Baking & Snack - August 2015 - 41
Baking & Snack - August 2015 - 42
Baking & Snack - August 2015 - Training in the Center of Excellence
Baking & Snack - August 2015 - 44
Baking & Snack - August 2015 - 45
Baking & Snack - August 2015 - Spelling out B-A-K-E-R-S core values
Baking & Snack - August 2015 - 47
Baking & Snack - August 2015 - 48
Baking & Snack - August 2015 - 49
Baking & Snack - August 2015 - 50
Baking & Snack - August 2015 - A case for going greenfield
Baking & Snack - August 2015 - 52
Baking & Snack - August 2015 - iba Bakery Tour: Bridor - In Search of Par Excellence
Baking & Snack - August 2015 - Crème de la crème
Baking & Snack - August 2015 - 55
Baking & Snack - August 2015 - 56
Baking & Snack - August 2015 - 57
Baking & Snack - August 2015 - 58
Baking & Snack - August 2015 - Seeking out innovation at iba
Baking & Snack - August 2015 - 60
Baking & Snack - August 2015 - 61
Baking & Snack - August 2015 - 62
Baking & Snack - August 2015 - Q&A: Bridor USA - The French Selection
Baking & Snack - August 2015 - 64
Baking & Snack - August 2015 - 65
Baking & Snack - August 2015 - 66
Baking & Snack - August 2015 - In-Store Bakery, Foodservice - License to Drive
Baking & Snack - August 2015 - 68
Baking & Snack - August 2015 - 69
Baking & Snack - August 2015 - 70
Baking & Snack - August 2015 - 71
Baking & Snack - August 2015 - Voice of the customer
Baking & Snack - August 2015 - 73
Baking & Snack - August 2015 - 74
Baking & Snack - August 2015 - 75
Baking & Snack - August 2015 - 76
Baking & Snack - August 2015 - Tortillas - The Tortilla Evolution
Baking & Snack - August 2015 - 78
Baking & Snack - August 2015 - 79
Baking & Snack - August 2015 - 80
Baking & Snack - August 2015 - 81
Baking & Snack - August 2015 - 82
Baking & Snack - August 2015 - Fiber - Got Fiber? Claim It!
Baking & Snack - August 2015 - Will FDA change fiber labeling rules?
Baking & Snack - August 2015 - 85
Baking & Snack - August 2015 - 86
Baking & Snack - August 2015 - 87
Baking & Snack - August 2015 - 88
Baking & Snack - August 2015 - 89
Baking & Snack - August 2015 - 90
Baking & Snack - August 2015 - 91
Baking & Snack - August 2015 - 92
Baking & Snack - August 2015 - Chocolate, Cocoa - The Magic Touch
Baking & Snack - August 2015 - 94
Baking & Snack - August 2015 - 95
Baking & Snack - August 2015 - Chocolate vs. confectionery
Baking & Snack - August 2015 - 97
Baking & Snack - August 2015 - Mondelez invests in the ‘cocoa life’
Baking & Snack - August 2015 - 99
Baking & Snack - August 2015 - 100
Baking & Snack - August 2015 - Ingredient App
Baking & Snack - August 2015 - 102
Baking & Snack - August 2015 - R&D Perspective - The Dream of Disruption
Baking & Snack - August 2015 - 104
Baking & Snack - August 2015 - 105
Baking & Snack - August 2015 - 106
Baking & Snack - August 2015 - Artisan Technology - Lean On Me
Baking & Snack - August 2015 - 108
Baking & Snack - August 2015 - 109
Baking & Snack - August 2015 - 110
Baking & Snack - August 2015 - 111
Baking & Snack - August 2015 - 112
Baking & Snack - August 2015 - 113
Baking & Snack - August 2015 - 114
Baking & Snack - August 2015 - 115
Baking & Snack - August 2015 - 116
Baking & Snack - August 2015 - 117
Baking & Snack - August 2015 - 118
Baking & Snack - August 2015 - Bar Technology - Raise the Bar
Baking & Snack - August 2015 - 120
Baking & Snack - August 2015 - 121
Baking & Snack - August 2015 - 122
Baking & Snack - August 2015 - Flexibility provides powerful alternatives
Baking & Snack - August 2015 - 124
Baking & Snack - August 2015 - 125
Baking & Snack - August 2015 - 126
Baking & Snack - August 2015 - Spraying and Coating - Easy Does It
Baking & Snack - August 2015 - 128
Baking & Snack - August 2015 - 129
Baking & Snack - August 2015 - 130
Baking & Snack - August 2015 - 131
Baking & Snack - August 2015 - 132
Baking & Snack - August 2015 - Depositors - About Performance
Baking & Snack - August 2015 - 134
Baking & Snack - August 2015 - 135
Baking & Snack - August 2015 - 136
Baking & Snack - August 2015 - 137
Baking & Snack - August 2015 - 138
Baking & Snack - August 2015 - Closures - Open and Shut Case
Baking & Snack - August 2015 - 140
Baking & Snack - August 2015 - Classic closures
Baking & Snack - August 2015 - 142
Baking & Snack - August 2015 - 143
Baking & Snack - August 2015 - Sanitation Strategies - Protecting the Neighbor Next Door
Baking & Snack - August 2015 - 145
Baking & Snack - August 2015 - Industry Insight - That Expo Frame of Mind
Baking & Snack - August 2015 - 147
Baking & Snack - August 2015 - 148
Baking & Snack - August 2015 - Industry Images: BEMA - Trend Watching
Baking & Snack - August 2015 - 150
Baking & Snack - August 2015 - 151
Baking & Snack - August 2015 - 152
Baking & Snack - August 2015 - Industry Images: IFT - Healthy Innovation
Baking & Snack - August 2015 - 154
Baking & Snack - August 2015 - 155
Baking & Snack - August 2015 - Events
Baking & Snack - August 2015 - Innovations
Baking & Snack - August 2015 - Ingredient News
Baking & Snack - August 2015 - 159
Baking & Snack - August 2015 - Products & Packaging
Baking & Snack - August 2015 - 161
Baking & Snack - August 2015 - 162
Baking & Snack - August 2015 - Patents
Baking & Snack - August 2015 - 164
Baking & Snack - August 2015 - New on the Shelf
Baking & Snack - August 2015 - Marketplace
Baking & Snack - August 2015 - 167
Baking & Snack - August 2015 - 168
Baking & Snack - August 2015 - 169
Baking & Snack - August 2015 - 170
Baking & Snack - August 2015 - 171
Baking & Snack - August 2015 - 172
Baking & Snack - August 2015 - 173
Baking & Snack - August 2015 - 174
Baking & Snack - August 2015 - 175
Baking & Snack - August 2015 - 176
Baking & Snack - August 2015 - Ad Index
Baking & Snack - August 2015 - New Product Spotlight
Baking & Snack - August 2015 - 179
Baking & Snack - August 2015 - 180
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