Baking&Snack - February 2017 - 96

DOUGH HANDLING

Z-configured systems
transport dough away
from the mixer to an
overhead transport
conveyor at rates of up
to 40,000 lb per hour.
Reiser

McLean, sales manager,
North America, Spooner
Vicars
Bakery
Systems.
"Doughs used for crackers
are much softer, have a fair
amount of elasticity and can
be handled with a wide variety
of systems," he said.
These range from laytime
conveyors taking dough directly from inclined conveyor
dough-feed or sandwich conveyors. Other options include
dough trough elevators or
low-level dough trough
tippers with dough feeders
and inclined conveyors.
He added that rotarymoulded and wirecut doughs
take on other issues as they are drier
or crumbly and wet doughs that cannot
be used with sandwich-style dough handling
systems.

Securing a key connection
Dough handling systems provide an understated but
integral link between mixers and makeup lines. "As
dough comes out of the mixing phase, it starts developing and will keep doing so," Mr. Lemieux observed.
"In any mixing process, the batch sizes, or instantaneous dough throughput, must be well-matched

to the line output range to minimize the rest time in
the dough processing unit's receiving hopper," Mr.
Lemieux added. "This is accomplished at the line
design stage when all equipment is sized for optimal
plant performance. This allows bakers to keep better
dough consistency, ensuring better 'processability'
and uniform end product."
ABI manufactures a live-bottom chunker that
moves dough into pinch conveyors traveling up to the
production line's hopper, Mr. Burke said. Live-bottom
discharge from a mixer feeds a removable dough conveyor that can then supply the pinch conveyors, which
allow dough to be transferred to a remote divider.
What style of chunker is best? If the dough is slack
and flowable, a slide-gate chunker - where the dough
drops past a retractable plate - might be preferable, according to Mr. Morabito. For firmer or pliable doughs, a tri-blade or triad chunker - where the
blades come together with a cross-section in the shape
of a Mercedes automobile logo - is the way to go.
For heavily seeded doughs, Jim Kline, president of
the EnSol Group and Baking & Snack contributing
editor, suggested leaving a slight gap - maybe just
1/8 in. - at the end of the slide-gate chunker so no
inclusions are damaged.
The number of mixers also plays a role in the system's overall design. "When putting the chunker in
front of the mixer, we have to determine if we can
install one chunker that travels along a rail to two
mixers, or if you want a dedicated chunker in front of
each mixer," Mr. Bartsch explained.

OLYMPIA

Cinch Bakery Equipment
22 Delawanna Avenue · Clifton, NJ 07014
Ofﬁce: 973-237-9673 · Email: info@cinchBE.com
www.cinchbe.com

GBT OLYMPIA H

Weight accuracy, high-level dough protection and high performance.
Highlights: Q Dough processing up to 85% moisture Q Processes wheat
to rye dough

Rest up to 1 hour, weight accuracy

Capacity up to

9,600 pcs./hr. Q Minimal cleaning time More: info@cinchBE.com

www.gbtgmbh.de

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Fuhst | C EO

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