Baking & Snack - September 2010 - 103

103
stiffer doughs and sending the dough pieces along to be
moulded by conventional methods.
"Progressive artisan bakers are choosing sheeting lines,"
Mr. Schwenger said about trends in this bellwether industry
segment. "Our technology can satisfy their output needs,
achieving high throughput on high-margin products."
However, the question of scrap is always a concern with
sheeting methods. "Fritsch has found a way to eliminate
100% of scrap," Mr. Schwenger said. "It is returned to the
supply hopper. It does not get remixed but goes in on top of
or below the next chunk of dough."
Capacities on such systems continue to improve. "Higher
capacity continuous sheeting/moulding lines can produce
so much more than a battery of single-file moulders," the
industry consultant observed. Feeding products into the
double- and triple-strap pans, some with as many as 10 pans
per strap, means the lines run slower and more quietly yet
bake as many if not more loaves.

LIMITING THE PROGRESS. "It is always time to rethink
and push the technology forward, but in reality, most

▶

AUTOMATING THE PROCESS. Wholesale bakers require
two things of their processing lines: reliability and repeatability. The latter, demonstrated by consistent results time
after time, has been substantially improved by application

of the electronically controlled mechanization approach
better known as automation.
"The basics of breadmaking technology haven't changed
much over the past 50 years," Ms. Cooper said. "What has
changed, and continues to move forward, is how we automate
that process." She observed that the use of high-speed equipment has become more commonplace in large and mid-size
production facilities. "Developing new innovative machines to
streamline that process is likely to be the future," she predicted.
There is also the matter of matching processing stages.
Mr. Groff commented on the difference between integrating continuous and batch methods. "When it comes to
process control, there is nothing more basic than matching
a continuous process like baking with another continuous
process like mixing," he said. "Trying to match up batch
mixing techniques with a continuous baking process is
like mixing oil with water. The interface is just fraught with
problems and winds up transferring the inconsistencies of
the batch process into what otherwise would have been a
simple, stable, continuous baking process."

Machines for the entire bakery process.
Quality made in Germany.
Visit us at IBIE 2010, booth #6930
Las Vegas 9.26 -29.2010

Kemper Bakery Systems Ltd. . N.A. Subsidiary of WP BAKERYGROUP . 3 Enterprise Drive, Suite 108 . Shelton, CT 06484 . USA
Phone +1 203-929-6530 .Fax +1 203-929-7089 . patk@wpbakerygroupusa.com . www.wpbakerygroupusa.com
For more information, see Page 137

September 2010 / BAKING & SNACK



http://www.wpbakerygroupusa.com

Baking & Snack - September 2010

Table of Contents for the Digital Edition of Baking & Snack - September 2010

Contents
Baking & Snack - September 2010 - 1
Baking & Snack - September 2010 - 2
Baking & Snack - September 2010 - 3
Baking & Snack - September 2010 - Contents
Baking & Snack - September 2010 - 5
Baking & Snack - September 2010 - 6
Baking & Snack - September 2010 - 7
Baking & Snack - September 2010 - 8
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