Baking & Snack - September 2015 - 106

'Fast and easy' rules sanitation
Sanitation continues to be the top priority of bakers. Sanitary
design in the form of tool-less removal and open-frame design
speeds up the cleaning process and minimizes downtime. This
includes smooth, sloping surfaces and the removal of bolts and
crevasses that could hide debris.
Open-frame design reveals all surfaces of the mixer for easy
access and cleaning. At iba this year, Topos Mondial will be
showcasing an open-frame, removeable bowl spiral mixer
for dough, the first of its kind. While traditional spiral mixers
feature sanitation stand-bys such as stainless steel, this mixer
offers open-frame design that can be fully and easily cleaned
without tools. "The bakers who want to mix via spiral dough
mixing and want a sanitary design, this is addressing that: a
rugged machine with a sanitary build in a spiral mixer," said
Damian Morabito, president, Topos Mondial.
The hybrid-frame mixer from Shaffer Mixing, a Bundy Baking
Solution, combines the open-frame design with water-tight
enclosures for hydraulic and electrical components. This allows
bakers to spray down the mixer without needing to protect
enclosures. "Some customers have been able to reduce sanitation time by up to 75% and significantly reduce water usage for
sanitation," said Terry Bartsch, vice-president of sales.
For continuous mixing, it's all about self-emptying designs
and clean-in-place (CIP). "Mixers now open for cleaning in a
variety of ways to make internals easy to inspect after CIP procedures or to clean with direct wash-down," said Jim Warren,
vice-president, Exact Mixing, Reading Bakery Equipment, of the
company's continuous mixer.
Self-cleaning is becoming more and more expected. The new
ShearDos-WIP mixer from Zeppelin Systems USA is designed
to be washed in place. "It's a special washing program the
mixer is cycling through after the production or when changing
products," said Stephen Marquardt, sales director, food, North,
Central and South America, Zeppelin Systems USA. "The mixer
is equipped with several high-pressure nozzles which will guarantee a complete hygienic cleaned mixer."

rector, food, North, Central and South America,
Zeppelin Systems USA, Odessa, FL. Pre-hydrating ensures the flour is fully hydrated and can meet its full
potential in the mixer.
Zeppelin's DymoMix moistens flour with centrifugal force and can vary between a baker's percentage
of 110 and 250. "Within seconds you will have a prehydrated homogenized dough, which you can add either
to a batch or continuous mixer," Mr. Marquardt said.
Rapidojet, represented in the US by Bakery
Concepts, Mechanicsburg, PA, hydrates any dry ingredient instantly from 50% to 350% or more. Instead
of using mechanical tools to develop gluten and hydrate dry ingredients, a pressurized stream of wet
ingredients is combined with free-flowing dry ingredients. The combination of these instantly binds the
liquid and dry ingredients for maximum hydration.
This not only cuts down on mix time, energy costs
and dough conditioners but also increases hydration,
yield, quality and shelf life. "Because the dries and liquids are more homogenously bound, we have much
better shelf life because we've virtually stopped the
starch retrogradation," said Ken Schwenger, president, Bakery Concepts.

Exercising control
All of this higher understanding of dough development grants bakers the ability to better control different aspects of the process. Temperature control, energy and ingredient scaling all play a role in the final
dough's structure, which will have ramifications down
the line.
"Adjustments need to be made automatically to control energy input in various stages of mixing, dough
temperature, variations in flour quality and other factors," Mr. Warren said. "This will be a trend that will
be critical to product consistency and quality."
Temperature and energy, those are the most important parameters in Mr. Vincent's eyes. Monitoring
allows bakers to exercise control on both of them.
"There are ways to monitor the progress of a dough
batch as it's mixed," he said. "That's had a big impact
on baking."
As dough is mixed by an agitator, friction and energy raise the dough's temperature. To preserve quality and machinability, that temperature needs to be
regulated. If the mixer is designed to efficiently mix
the dough, temperature control should become less
of an issue. "When you optimize the kneading action
through speed and roller bar gap, you can drastically
Above: Open-frame design makes it easier for operators not only to clean but
also to confirm visually the cleanliness of the equipment.
Shaffer Mixing, a Bundy Baking Solution

106 Baking & Snack September 2015 / www.bakingandsnack.com


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