Baking & Snack - March 2015 - 68

DIVIDERS

Serving the application
Servo technology makes a vital difference to
dividers, and a number of bakery equipment
manufacturers have adopted this approach.
Servomechanisms - "servos" for short - are
electronic closed-loop controllers that use data
generated by the process as feedback to keep the
process running within pre-determined parameters. A servo-controlled drive minimizes operator
attention and manual adjustment when compared with hydraulic and mechanical systems.
AMF Bakery Systems' new ServoTech divider
exemplifies the trend. "We put servo controllers on a volumetric process to make it more
precise, explained Larry Gore, director, sales
"
and marketing. "The volumetric divider design
allows flexibility in the bread types that can be
produced on this divider while the servo design
optimizes divider performance.
"
In another example, the ram on Baker
Perkins' Accurist2 divider is servo-controlled.
"The dough pressure generated by forward
motion of the ram is measured, explained
"
Keith Graham, marketing manager, Baker
Perkins Inc. "When a preset level is reached, the
ram stops, and the dough is divided.
"
Servo designs allow control over each divider
pocket and permit adjustment of operating
parameters to suit each dough individually.
"Some doughs - pizza is an example - need
more pressure than others, so you can't use

the same settings for it as a softer dough, said
"
Roger Romsom, marketing and sales director
of Benier NL, a member of The Kaak Group.
"Without servos, you couldn't do this without
compromising dough quality.
"
The company recently experimented with
the effects of dividing doughs with increasingly
higher hydration. Comparing its servo-run divider
with its conventional designs, researchers found
they could boost dough water by 4% on the servo-controlled system, according to Mr. Romsom.
WP Bakery Group adopted servo drives to
replace hydraulic systems for ram-style bread
dividers.
"These are intelligent motors that not only
control the power used, but they also give
feedback on the resistance in front of the main
ram, explained Ken Weeks, project manager,
"
Kemper roll lines, WP Bakery Group. "This
gives us the possibility to recognize when too
much dough is being compressed and stop the
movement before any damage is done to sensitive doughs.
"
The company also redesigned its WP Winkler
Admiral divider to use quick-change cassettes.
Servo motors and pressure compensation enable the WP Kemper SoftStar divider to accommodate doughs with long bulk fermentation
time and high absorption rates, noted Patricia
Kennedy, president, WP Bakery Group.

complete bakery solutions | www.amfbakery.com | 1-800-bakers-1
68 Baking & Snack March 2015 / www.bakingandsnack.com

a markel bakery group company



http://www.amfbakery.com

Baking & Snack - March 2015

Table of Contents for the Digital Edition of Baking & Snack - March 2015

Baking & Snack - March 2015
Table of Contents
Table of Contents
Editorial - Improvising in the face of disaster
Newsfront - BBU consolidating, closing aging bakeries
Burford honored for support of military
Maplehurst sharpens its sweet tooth
Sweeping changes at Pepperidge, Campbell
Correction
People/In Brief/In Memoriam
Economic Census - More with Less
Tribeca Oven - Finding the Silver Lining
Try a little ‘Bread-ucation’
Sprouting a new beginning
Growing your ‘baby’
Niche Marketing - The Following
Growing with the niche
Enzymes - Key to Clean-Label Efficiency
Sugar Sparing - Sweet in form and function
Honey’s hold on natural sweeteners
Ingredient App - A Dairy Solution
R&D Perspective - On Steroids
Dividers - Dough-Friendly Dividing
Serving the application
Pan Handling - Stability & Strength
Inline Safety - Ahead of the Curve
X-ray plays small ball
Warehouse and Distribution - Controlled Chaos
Streamlining implementation
TIA Meeting Preview - Tortilla Transformation
AACCI Meeting Preview - Whole Grains as Superfoods
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - March 2015 - Baking & Snack - March 2015
Baking & Snack - March 2015 - 2
Baking & Snack - March 2015 - -1
Baking & Snack - March 2015 - -2
Baking & Snack - March 2015 - 3
Baking & Snack - March 2015 - 4
Baking & Snack - March 2015 - 5
Baking & Snack - March 2015 - 6
Baking & Snack - March 2015 - 7
Baking & Snack - March 2015 - 8
Baking & Snack - March 2015 - Table of Contents
Baking & Snack - March 2015 - 10
Baking & Snack - March 2015 - Table of Contents
Baking & Snack - March 2015 - Editorial - Improvising in the face of disaster
Baking & Snack - March 2015 - 13
Baking & Snack - March 2015 - Correction
Baking & Snack - March 2015 - 15
Baking & Snack - March 2015 - People/In Brief/In Memoriam
Baking & Snack - March 2015 - 17
Baking & Snack - March 2015 - 18
Baking & Snack - March 2015 - Economic Census - More with Less
Baking & Snack - March 2015 - 20
Baking & Snack - March 2015 - 21
Baking & Snack - March 2015 - 22
Baking & Snack - March 2015 - 23
Baking & Snack - March 2015 - 24
Baking & Snack - March 2015 - 25
Baking & Snack - March 2015 - 26
Baking & Snack - March 2015 - Tribeca Oven - Finding the Silver Lining
Baking & Snack - March 2015 - 28
Baking & Snack - March 2015 - 29
Baking & Snack - March 2015 - Try a little ‘Bread-ucation’
Baking & Snack - March 2015 - 31
Baking & Snack - March 2015 - Sprouting a new beginning
Baking & Snack - March 2015 - 33
Baking & Snack - March 2015 - 34
Baking & Snack - March 2015 - 35
Baking & Snack - March 2015 - 36
Baking & Snack - March 2015 - 37
Baking & Snack - March 2015 - Growing your ‘baby’
Baking & Snack - March 2015 - 39
Baking & Snack - March 2015 - 40
Baking & Snack - March 2015 - Niche Marketing - The Following
Baking & Snack - March 2015 - 42
Baking & Snack - March 2015 - 43
Baking & Snack - March 2015 - Growing with the niche
Baking & Snack - March 2015 - 45
Baking & Snack - March 2015 - 46
Baking & Snack - March 2015 - Enzymes - Key to Clean-Label Efficiency
Baking & Snack - March 2015 - 48
Baking & Snack - March 2015 - 49
Baking & Snack - March 2015 - 50
Baking & Snack - March 2015 - 51
Baking & Snack - March 2015 - 52
Baking & Snack - March 2015 - Sugar Sparing - Sweet in form and function
Baking & Snack - March 2015 - Honey’s hold on natural sweeteners
Baking & Snack - March 2015 - 55
Baking & Snack - March 2015 - 56
Baking & Snack - March 2015 - 57
Baking & Snack - March 2015 - 58
Baking & Snack - March 2015 - Ingredient App - A Dairy Solution
Baking & Snack - March 2015 - 60
Baking & Snack - March 2015 - R&D Perspective - On Steroids
Baking & Snack - March 2015 - 62
Baking & Snack - March 2015 - 63
Baking & Snack - March 2015 - 64
Baking & Snack - March 2015 - Dividers - Dough-Friendly Dividing
Baking & Snack - March 2015 - 66
Baking & Snack - March 2015 - 67
Baking & Snack - March 2015 - Serving the application
Baking & Snack - March 2015 - 69
Baking & Snack - March 2015 - 70
Baking & Snack - March 2015 - 71
Baking & Snack - March 2015 - 72
Baking & Snack - March 2015 - 73
Baking & Snack - March 2015 - 74
Baking & Snack - March 2015 - 75
Baking & Snack - March 2015 - 76
Baking & Snack - March 2015 - 77
Baking & Snack - March 2015 - 78
Baking & Snack - March 2015 - Pan Handling - Stability & Strength
Baking & Snack - March 2015 - 80
Baking & Snack - March 2015 - 81
Baking & Snack - March 2015 - 82
Baking & Snack - March 2015 - 83
Baking & Snack - March 2015 - 84
Baking & Snack - March 2015 - Inline Safety - Ahead of the Curve
Baking & Snack - March 2015 - 86
Baking & Snack - March 2015 - 87
Baking & Snack - March 2015 - X-ray plays small ball
Baking & Snack - March 2015 - 89
Baking & Snack - March 2015 - 90
Baking & Snack - March 2015 - Warehouse and Distribution - Controlled Chaos
Baking & Snack - March 2015 - 92
Baking & Snack - March 2015 - 93
Baking & Snack - March 2015 - Streamlining implementation
Baking & Snack - March 2015 - 95
Baking & Snack - March 2015 - 96
Baking & Snack - March 2015 - TIA Meeting Preview - Tortilla Transformation
Baking & Snack - March 2015 - 98
Baking & Snack - March 2015 - AACCI Meeting Preview - Whole Grains as Superfoods
Baking & Snack - March 2015 - Events
Baking & Snack - March 2015 - Innovations
Baking & Snack - March 2015 - 102
Baking & Snack - March 2015 - Products & Packaging
Baking & Snack - March 2015 - 104
Baking & Snack - March 2015 - Patents
Baking & Snack - March 2015 - New on the Shelf
Baking & Snack - March 2015 - Marketplace
Baking & Snack - March 2015 - 108
Baking & Snack - March 2015 - 109
Baking & Snack - March 2015 - 110
Baking & Snack - March 2015 - 111
Baking & Snack - March 2015 - 112
Baking & Snack - March 2015 - 113
Baking & Snack - March 2015 - 114
Baking & Snack - March 2015 - 115
Baking & Snack - March 2015 - 116
Baking & Snack - March 2015 - Ad Index
Baking & Snack - March 2015 - New Product Spotlight
Baking & Snack - March 2015 - 119
Baking & Snack - March 2015 - 120
Baking & Snack - March 2015 - 123
Baking & Snack - March 2015 - 124
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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