Baking & Snack - March 2005 - 64

PROCESSING TECHNOLOGY

Gentle Effects

Sheeting and laminating lines
continue to improve for a wider
variety of baked foods.
BY SHANE WHITAKER
ould Danish, croissants and puff pastries be the
next big baked food craze? Even with the trend toward healthier eating, demand for these indulgent
products continues to increase. If so, it could be a
boon to the sheeting and laminating equipment manufacturers that continue to improve their systems to meet
bakers' latest needs.
Today's sheeting and laminating systems are getting
smaller, while generating the same throughputs as larger
lines. Or they are producing more products faster. They
also are being fine-tuned to produce higher-quality
products than previous designs. These lines feature a new
generation of controls, have greater flexibility and are designed for improved sanitation and maintenance.

C

DE-STRESSED. Manufacturers have been building sheeting lines that reduce the stress imparted to doughs for
nearly two decades. No-stress equipment yields a finished
product with more moisture, which in turn can help extend its shelf life when frozen. "Stress free" is trademarked
by a Japan-based manufacturer who pioneered this style
equipment in the late 1980s and early 1990s.
This manufacturer has developed more compact lines
that generate the same horsepower and production of
larger lines yet occupy a smaller space, according to the
West Coast sales manager. Bakers are able to get the same

throughputs as they do now but in a smaller footprint.
"Anytime you can reduce space, it is a savings to the end
user," he said. "They don't require as big of a facility, or
they can use the space saved for other productive uses.
Square footage is important to these guys."
The manufacturer's stress-free equipment features
stretchers and satellite rollers that do not crush the dough.
"It reduces the thickness of the dough without damaging
the layers, so when product is proofed and baked, you really have good layer definition in things like croissants and
Danishes," said the West Coast sales manager.
The stretchers are designed not only to reduce the
thickness of the dough but also to work the dough in the
direction of travel. "It's like working on a bench. If you
take a piece of dough and roll it with a rolling pin to make
thinner, you are actually crushing it," he explained. "But,
if you pull from side to side and stretch it to make the
dough thinner and longer, you are not crushing it."
Another manufacturer patented its process for nostress sheeting that uses hexagonal rollers on top. It is
able to provide a uniform dough sheet, according to the
vice-president of sales for the equipment supplier.
ᮡ New-generation PLCs automatically make speed adjustments along this
sheeting line, which helps to produce a more consistent dough sheet.
RADEMAKER

March 2005 / BAKING & SNACK / 67



Baking & Snack - March 2005

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