Baking & Snack - November 2017 - 85

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Keeping production
moving while also
accommodating long
fermentation times
requires some
strategic planning.
This also helps bakers save on cost by preventing them
from giving any product away. Ingredients going into artisan
bread can get pricey. When working on a manual or semi-automated scale, 10% loss may not be very significant. "When
you move into 10,000 or 20,000 loaves a day and still giving
away 10%, then that loss quickly becomes a lot of money," Mr.
Inglis said. Rondo's divider measures the weight of the dough
before the guillotine with a checkweigher and then again after the guillotine. The checkweigher after the guillotine feeds
that information back to the first guillotine to keep things as
accurate as possible.
On its Menes dough sheeting line, Koenig developed the
Accurate Weight System, which is a belt weighting unit that
can weigh the dough sheet across the entire working width.
According to Mr. Breeswine, its Industrie Rex AW dough divider and rounder offers +/-1.5% weight accuracy at 90% of
production output.
Going from the gentle touch of a human hand to the cold
steel and drives of machinery can be punishing on artisan
doughs. "Our rounder mimics what you would do by hand,"
Mr. Giacoio said. Two paddles on either side of the dough
move in opposing directions to round the dough piece like
a baker's hands would. The device is based on the dough
characteristics inherent in artisan breads, so it can handle
high-absorption doughs. This process also allows bakers to
mould doughs without damaging.
Rondo's new RONDObot rounder, launched this March,
features a six-axis robot arm for multiphase rounding. This
provides control and a delicate touch as the rounder shapes
high-hydration doughs. The company also can achieve a
handmade look with its long moulder, designed specifically
for long pre-ferment baguettes by creating different shapes.
With expertise and innovation, artisan bakers no longer
need to confine their throughput. Today's equipment can
adapt to the stickiest, wettest doughs to help bakers meet
demand for artisan quality.

MENES-H DOUGH SHEETING LINE
STRESSFREE DOUGH HANDLING WITH
TWIN SAT IN HYGIENIC DESIGN „H"

dough throughput of up to 11,000 pounds per hour
available in working widths 600/800/1,200 and 1,600 mm
unlimited product variety (rounded, stamped, long
rolled, convoluted etc.)
width-adjustable dough sheet processing system for
a homogeneous dough sheet right from the start
for dough yields of 50% to 85% hydration, depending
on flour quality
"Twin Sat" twin satellite head for the most gentle
dough processing
new frame construction in optimized hygienic design
for perfect cleaning and maintenance accessibility
belts can be slackened and easily removed
for cleaning purposes
entire line in open design for greatest possible
accessibility; large safety doors for guarding

Website

HYGIENIC
DESIGN

Find resources for artisan technology by visiting
www.esourcebaking.com. Browse by category under
Equipment, and click on Makeup/Deposit/Form for listings.

Koenig Bakery Systems | Richard Breeswine - President & CEO
+1 804 564 3997 | www.koenigusa.com | richard.breeswine@koenig-rex.com

https://www.youtube.com/user/koenigmaschinengmbh http://www.esourcebaking.com http://www.koenigusa.com

Baking & Snack - November 2017

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