Baking&Snack - December 2011 - 63

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▶ This compact stress-free divider has many of the features of larger sheeting dividers but in a smaller footprint.
RHEON USA

Stress-free stretchers gently reduce the thickness of the dough sheet without degassing the dough. “The dough is stretched and not crushed by conventional gauging systems,” Mr. Thompson said, describing how Rheon’s V4 systems work. Rheon introduced the V4 stressfree dough feeder at the International Bakery Industry Exposition at Las Vegas, NV, in 1997. “Since this time, Rheon improved the dough feeding efficiency and the widths of the dough feeders to accommodate higher capacity requirements of the industry,” Mr. Thompson said. “With the changes in the V4 Stress Free dough feeder larger production lines are now possible.” In fact, Rheon offers a wide range of stress-free sheeting systems. Its V4 systems for smaller bakeries produce 400 to 550 lb per hour, while larger plants can choose lines capable of outputting 9,000 to 10,000 lb per hour. “Each of Rheon’s V4 stress-free systems is designed to fit into the needs of the manufacturer whether small or large,” Mr. Thompson noted. Rheon’s larger sheeting lines for artisan breads generally include V4 dough feeders, cross rollers to extend the dough sheet width, stress-free stretchers to reduce the dough thickness without degassing the dough, up to three rows of separate weighing stations, guillotine cutters and panning systems. In addition, these lines also often feature makeup sections for moulding baguettes, bâtards and rounds. Rheon’s VX122 divider, the company’s most popular system, combines the V4 stress-free dough feeder, cross rollers, separating conveyors, weighing rollers that also can cut bread by length and a guillotine to cut the dough sheet. The guillotine cutter can cut doughs either by weight or length on the same line, according to Mr. Thompson.

The VX122 weighing feedback system checks weights and provides information back to the dough feeder to make adjustments, he said. “This VX122 can produce up to six rows of dinner rolls as well as ciabatta and divide doughs for moulding with dough sheeting capacity of 800 kg (1,764 lb) per hour of dough,” Mr. Thompson said. GREATER FLEXIBILITY. The V4’s modular designs allow for various pieces to be moved onto the line for separating, moulding, rounding and cutting. Because the equipment is modular, bakers have greater flexibility when changing from one size or shape to another, Mr. Thompson added. “Flexibility is the key to sheeting lines producing high-water, long-fermentation breads,” Mr. Thompson said. “Baguettes, bâtards, sandwich rolls, large boules, and flatbreads such as ciabatta and focaccia can all be produced on a single V4 Stress Free artisan bread line.” Continuous weighing systems help ensure accurate piece weights, he added. To portion sheeted dough pieces precisely, WP Kemper offers a new delta robot cutter that uses machine vision to accurately cut the dough within 1% of the desired weight, according to Pat Kennedy, president of WP Kemper, Sheldon, CT, the North American sales office for The WP Bakery Group of Germany.

WP Kemper’s Magic Line sheeting system allows the production of nearly any dough process or recipe, according to Ms. Kennedy. The concept sheeting system features modular construction and quick changeover times. Examples of configutrations for this new line include MagicRolls for the producing square products, MagicBaguettes for baguette production and MagicCiabatta. It can handle up to 5,000 kg of dough per hour with absorption rates up to 80%. The new Kemper Quadro RelaxS sheeting line completley eliminates scrap dough, she said. The compact line uses a tilting, integrated dough strip former that is as stressless as any machine can be, Ms. Kennedy added. Its modular design allows for stamping, moulding and panning modules among others. SOFT PROCESSING. Bakeries must use sheeting equipment for highspeed manufacturing of artisan-style products, according to Josef Hoos, senior technical and projects manager, Fritsch GmbH, Markt Einersheim, Germany, the parent company of Fritsch USA, Cedar Grove, NJ. Whether producing cut or cut and moulded products, bakers generally employ sheeting equipment for smaller breads weighing up to 500 g, Mr. Hoos added. However, he noted, the most recent advances in sheeting has been made to gain better weight control for moulded products and

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December 2011 / BAKING & SNACK

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Baking&Snack - December 2011

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