Baking&Snack - June 2014 - 85

run a line too fast that's too narrow,
you tend to have more problems. You
tend to have fewer problems by not
running as fast. When you are running too fast, you run into too many
issues."

Standing out
While putting out as much product
as possible - as consistently as possible - is key for high-volume bread
and bun production, bakers must
also remember to create a point of
differentiation in the marketplace.
Sometimes simply changing the
size is all it takes to extend a product line by offering a variety of
product shapes or sizes, like
slider buns, to accommodate
trends such as portability and portion control.
AMF offers various systems
that allow quick changeovers
between buns, rolls and bread.
Different sizes of rounder bars
are available to fit the same frame
to shape a variety of products. "A
bread divider and rounder can be
configured to handle dough piece
sizes from as low as 4 oz to as high as
52 oz," Mr. Campbell said. And that's just
the bread rounder. Roll systems are equally versa-

tile, handling piece
weights of 7/8 to 5 oz.
The BM series of moulders from the Gemini Bakery
Equipment Co., Philadelphia, comes
with an independent variable-speed
drive for each set of rollers. "This allows a
baker to adjust the shape and thickness of the dough in
a very precise manner prior to curling and moulding,"
said Mark Rosenberg, Gemini CEO. "Bread loaves can
vary dramatically in shape and diameter, and the BM
series can be programmed to accommodate variations
and reduce human error," he added. Dough piece weight
capacity in the BM series ranges from 7 to 38.8 oz.

Precise timing of dough
ball transfers can
increase speed and
efficiency on the line.
AMF Bakery Systems

Dusting sparingly
To keep dough from sticking to equipment, dusting
flour has been the baker's go-to choice. It doesn't come

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Baking&Snack - June 2014

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