Baking & Snack - November 2017 - 37

"You're only running one item, all day and all night. That allows
people to get into a comfortable groove and adapt to it much easier."
Tony Taddonio, Mile Hi Bakery

point, but such a sticky dough creates challenges
with cornmeal enrobing. Temperature - a big factor
in baking at elevation - is critical to this. To maintain its dough between 60 and 65° F during the mixing process, Mile Hi relies on a glycol system. "The
water must come in as chilled as possible," said Toni
Marie Taddonio Brenzikofer, bakery relationship manager for Mile Hi Bakery and president of the Mile Hi
Foundation. "That way, you're heating as minimally as
possible through the mix."
Every 18 minutes, the dough is mixed in a 1,300-lb
AMF horizontal mixer and dropped into a hopper for the
dough pump. Timing is critical to maintain its optimal
condition. "The more you reduce the amount of transfer
time from the mixer into the dough ball, the more consistently the dough will hold its temperature," Ms. Taddonio
Brenzikofer said. AMF took this into consideration in the
design of its equipment package that pumps the dough
and stretches it across a conveyor before dropping it into

the hopper of the 6-across extrusion divider.
After rounding, the dough pieces tumble down a
Sugden zig-zag board to enrobe them in a cornmeal
blend. "The zig-zag board is critical for the dough
pieces to roll down and get completely enrobed," Mr.
Taddonio said. Those sticky dough pieces must be
completely covered to successfully travel through the
griddle after proofing.
After about 25 minutes in the Sugden proofer at
just above 100° F and 35% humidity, the pieces are
transferred into the griddle cups. In the 40-ft Sugden
griddle, energy-efficient "super burners" help maintain
Mile Hi's LEED Gold status by using 23 burners instead
of the average 60. (See "Staying on top of sustainability" on Page 38.)
After baking for about 10 minutes, the muffins travel
on a reconditioned IJ White ambient spiral cooler for
about 45 minutes until they reach an internal temperature of around 85° F.

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Baking & Snack - November 2017

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