Baking&Snack - December 2016 - 76

FRYERS

side-to-side fluctuations," the company stated.
For kettle-style potato chips, Heat and Control's
MasterTherm kettle fryers answer consumer demand with
output capacities exceeding 500 lb per hour and repeatable
quality from batch to batch, according to company. Its thermal fluid heat exchanger, which is immersed in the cooking oil, employs thermal fluid technology to gently heat oil
uniformly throughout the fryer. Each heating tube expands
independently to help prevent thermal stress damage.
Features include continuous fines removal, automatic
A live bottom sweep keeps frying oil at optimum condition in this
high-volume electric fryer.
Moline Machinery

oil level control, fully enclosed hood, an exhaust stack
Oil Mist Eliminator, a clean-in-place spray system and
screw jack hoists to safely raise the hood and heat exchanger for complete access.
At WP Bakery Group USA, the company's Largo industrial donut fryer can be configured with 43 to 80 trays or
bars, thus outputting 4,000 to 40,000 pieces per hour for
products ranging in weight from 0.6 to 2.5 oz (17 to 70 g).
Its automatic feeding system moves donuts straight from
the proofer into the fryer and out to cooling. Options include a suction hood, a fire extinguisher using foam or water mist and a thermal oil/frying oil heat exchanger.
It's not just the biggest fryers that are undergoing improvement. WP showed major changes in its Riehle
kettle fryers at the 2016 International Baking Industry
Exposition. The Linie 2000A replaces manual donut fryers
with a fully automatic system. All the operator needs to do
is load raw donuts onto the unit's dump tray and press a
control panel button to lower the filled tray into the oil and
shut the steam lid.
"All turns are done automatically, and as many as four
turns can be programmed to be made," said Patricia
Kennedy, president, WP Bakery Group USA. "There's no
need for an operator wielding 'chopsticks' to turn products." The tray rises out of the oil at a preset time, allows the
donuts to drain briefly and then moves over to the cooling
table where the tray then deposits the finished donuts.

Answering acrylamides

FSMA for yeast donuts
Yes, frying oil gets very hot, 365 to 390ºF. But is it hot enough -
and do yeast-raised donuts cook long enough - to achieve the
kill step required by the Food Safety Modernization Act (FSMA)
rules? Now bakers and snack manufacturers can find out and
prove it for their own products.
AIB International just added a profile for yeast-raised donuts
to its Baking Process Kill Step Calculators catalog. These databased methods help bakeries validate their food safety preventive controls and accurately document Salmonella destruction in
bakery products. All calculators and published research information are available for free download on www.aibonline.org.
Like the calculators released earlier - hamburger buns,
whole wheat multigrain bread, crisp cookies, soft cookies, cake
muffins and nut muffins - the yeast donut profile it is based on
original research by AIB. "The food industry has long believed
that all biological organisms like yeast or pathogens are killed
in the oven [or fryer]," said Lakshmikantha Channaiah, PhD,
director of microbiology at AIB. "Under FSMA, FDA requires
proof of that theory; however, prior to AIB's latest contribution,
there was not publicly available research to use as foundational
scientific validation."

76 Baking & Snack December 2016 / www.bakingandsnack.com

The plus side of frying can be seen in the continuing popularity of the foods made by this process; the minus side
involves things not seen, specifically acrylamides. When
frying or baking a sugary, starchy food, the high temperatures can turn the amino acid asparagine into acrylamide, a
known carcinogen.
"Gaining a greater level of control over the frying process is key," Mr. Jansse said. For its chip fryers, Florigo developed flow control technology to accurately regulate the
dwell time of chips in the hot oil. It is coupled with precise
temperature control via double heat exchangers. "It's possible to lower the temperature right at the end of the frying
process and, therefore, reduce the formation of acrylamide
by up to 50%," he explained.
Taking another approach, vacuum fryers continuously cook products at a low temperature, around 260°F
and under low pressure conditions from start to finish.
"Temperature-related reactions like the Maillard reaction
and acrylamide formation are slowed down significantly,"
Mr. Jansse said.

Governing temperature
Frying employs a unique cooking method. Not only does
the frying medium conduct heat to the chip or pastry,

http://www.aibonline.org http://www.bakingandsnack.com

Baking&Snack - December 2016

Table of Contents for the Digital Edition of Baking&Snack - December 2016