Baking & Snack - August 2016 - 88

SPRAYING, SEEDING

Splitting it up

Equipment that is 100% washdown with easy changeovers helps with food
safety issues such as allergen control.
Tromp Group Americas

piece of equipment was used for depositing an allergen.
"Allergens are becoming a bigger concern," Mr.
Lindsey said. "On our seeder, we use one machine that's
able to control two hoppers. That way, a customer can
keep one dedicated for sesame seeds and use the other
for their varieties."
Although there are many additional strategies for
allergen control, it must always come down to good
cleaning and sanitizing practices, Mr. Searle explained.
"We understand how important sanitation is and how
we've continually improved our design to address its
cleanability. When handling allergens, it's all that much
more important," he said.
GOE offers an automated, assisted cleaning system that
performs a majority of the cleaning using spray balls, motorized spray nozzles and spray bars. This highly automated process still allows the operator access to physically inspect the machine. According to Mr. Searle, an automated
cleaning system that also allows the operator to confirm
its success is an important part of allergen control.
We tell kids to never judge a book by its cover. But
when it comes to today's baked foods, what's on the outside plays an important role in a product's attraction. It
not only adds not only eye appeal, but it also often provides texture and flavor. Making sure seeds, glazes and
other toppings are applied accurately, efficiently and safely
will make all the difference.

Find resources for topping by visiting
www.esourcebaking.com. Browse by category under
Equipment, and click on Finish for listings.

88 Baking & Snack August 2016 / www.bakingandsnack.com

Although the terms tend to be used
interchangeably - and often erroneously - there is a difference between
splitting and scoring. For starters,
splitting uses water while scoring
uses a blade. Some products require a
blade for scoring, such as doughs that
are very stiff and would be difficult for
a water stream to score.
But there are times when a splitter
is needed, such as with softer doughs
and when safety is an issue.
Of course, worker safety is always
top of mind in a manufacturing plant,
and in that regard, many bakers
see value in water splitters because
there is not a blade that needs to be
cleaned. At 20 or 30 PSI, a splitter
can cut the dough properly while not
creating a safety hazard. "It's not high
pressure that's going to hurt someone," said Mitch Lindsey, technical
sales, Burford Corp.
In addition to worker safety, the
water stream of a splitter also addresses food safety concerns. "With
water splitting, you don't have to
worry about something breaking off
and getting into the product," said Jim
Cummings, president, Tromp Group
Americas.
In an era of energy savings, water
usage is also something that bakers are keeping a close eye on. "The
water usage is minimal," Mr. Lindsey
said. "Depending on the pan, they
may use a gallon per hour."
By using intermittent splitting, bakers also avoid wasting water in the
stream. "We always recommend using intermittent, no matter the speed,"
Mr. Cummings said. "A good splitter
should only split the bread without residual water being sprayed anywhere
other than the bread," he added.
"Some people like to leave the water
on, but it's not necessary with today's
technology," Mr. Lindsey said, noting
that Burford's splitting system comes
with an electric valve that comes on
automatically when signaled.

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Baking & Snack - August 2016

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