Baking & Snack - August 2015 - 131

in accurate topping coverage and reduced seed waste.
"Many bakers run the same pan size, but the pan configurations may change," Mr. Lindsey said. "With software
and program changes, we streamlined changeover time
to less than 30 seconds."
In most bakeries, introducing water can cause a
myriad of problems. Burford's pulse width modulation
(PWM) spray system improves the seed and topping adhesion on proofed products yet cuts down water usage.
"With PWM, you can cycle 50 times across the pan instead of once, so you conserve water," Mr. Lindsey noted.
GOE incorporates variable profile liquid spray (VPLS)
systems that use non-clogging dispersion drums to provide uniform spray coverage without the drawbacks of
spinning disks and nozzles. "The drums are very forgiving
to particulates since distribution is based on flooding the
drum's interior and distributing the liquid by centrifugal
force to the drum's circumference where the particulateinfused liquid is atomized," Mr. Searle explained.
Mr. Homeyer suggested three solutions to apply ingredients successfully. "Agitators that condition the spices can yield a consistent feed to the dispensing mechanism, most often a screw device," he said. "Flexible walls
for the seasoning supply hopper, driven by mechanical means, can provide a consistent feed to the screw.
Meanwhile, periodic vibration applied to rigid walls of
the seasoning supply hopper will collapse bridges or columns of spices."

Waste not, want not
Mr. Sarajian observed a strong correlation between enhancing taste and avoiding excessive waste. Often bakers
and snack producers feel the only solution is to flood the
belt. They overfeed the toppings because they're afraid
of starving the product from the proper amount of ingredients. "Our philosophy is to put on only what you
need where you need it," he said.
Proper dispensing involves a three-part process that
includes separation, accurate metering uniform dispensing. That's easier said than done. "That's the challenge,"
Mr. Sarajian said. "If you are not gently separating the
product, you're damaging it. If you're not accurately
metering it, you're not getting the right consistency. If
you're not uniformly dispensing it, the finished product
won't look appealing, and the taste will be off."

Hinds-Bock relies on advances in servo-driven technology for dispensing moist ingredients such as streusel. "We
drive extrusion augers with servo motors and extrude the
streusel through a cutting-blade discharge-chute assembly,"
Mr. Aasness said. "Then, we target it onto a muffin, snack
cake, cake or pie."
For many systems, performance accuracy involves proper system maintenance. That's just common sense, but it's
always good to remember. "If the systems are not cleaned
on a scheduled basis, accuracy will be affected," Mr. Searle
advised. "Proper cleaning setup and operation within limits
of equipment and slurry specifications provide continuous
'within spec' performance. Slurry can change over time;
with accumulation of crumbs, it is imperative to limit
oversized debris from entering the system. Make sure the
screens and filtering mechanisms are properly maintained.
"Verify ingredient specifications from the supplier.
Know the time, temperature and cleaning cycle limitations of the solution," Mr. Searle continued.
Reading's Mr. Pasquini suggested several options for
quick changeovers. "One way is to have separate filling
bins for each material, thus eliminating the main source
of cross contamination," he said. "A properly designed
system that allows quick evacuation of the material in
the use-hopper is another way. We generally recommend
quick-release couplings for transport piping that are dedicated to a particular seasoning. The key is in the initial design and getting it right from the start."
That often requires custom solutions - something that
vendors do on a regular basis. "[We] do unique designs
because [the systems] are custom formulated per order to
resolve different problems of applying various toppings,"
Mr. Fielding said.
Mr. Sarajian also noted difficult-to-handle ingredients
often involve designing propriety solutions for customers.
"Unfortunately, there is no one-size-fits-all approach to
the variety of particulates in the baking and snack world,
but we have managed to refine our approach to a narrow
range of highly effective solutions," he said.
As is always the case in life, stubborn situations are not
easy to solve.

A slurry sprayer with a
retractable-nose infeed
conveyor and drip-recovery
outlet conveyor accurately
applies a variety of
ingredients.
GOE-Amherst Stainless Fabrication

Find resources for spraying/coating systems by visiting
www.esourcebaking.com. Browse by category under
Equipment, and click on Spraying/Tumbling for listings.

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