Baking & Snack - November 2018 - 72

BREAD, BUN, ROLL TECH

We set our focus
on your products!

comes completely different with upscale items. "If you get
into rolls with higher hydration, floor time between mixing and dividing/rounding or use a starter such as poolish or biga, you create a dough that is much more difficult
to process," said Bruce Gingrich, vice-president of sales,
WP Bakery Group USA. "It creates a dough that is softer
and stickier."
Overall, WP considers all aspects of the process from ingredients to the finished piece for making high-end products. "Over the years, WP has developed sophisticated
dividing techniques for bread and roll production along
with makeup modules to target the product quality customers need," said Patricia Kennedy, president and CEO,
WP Bakery Group USA.

Converging various technologies

KOENIG DW 240-H TWIN TWIST MIXER
WASH DOWN MIXER IN HYGIENIC DESIGN "H"
FOR PREMIUM DOUGH QUALITY

stainless steel machine washable with
low pressure water
high speed mixing tool reduces mixing time with
minimal dough temperature increase
240 liter capacity
programable to 50 products for quick change over

Dough variety:
The twin twist mixer DW 240-H is
especially suitable for wheat and
pastry doughs. Excellent results are
also obtained for rye and wheat
doughs with dough hydrations to 80%.

HYGIENIC
DESIGN

Koenig Bakery Systems | Richard Breeswine - President & CEO
+1 804 564 3997 | www.koenigusa.com | richard.breeswine@koenig-rex.com

For most bakers, automating specialty bread and roll production requires a combination of creativity and ingenuity.
"We do offer a solution in our PANE line that allows you
to produce a full range of rolls: square, rectangle, diamond,
triangle, round and even baguettes," Mr. Gingrich said. "It is
a stress-free line with no waste." Moreover, he added, WP's
new "accurator" measures dough weight prior to cutting to
adjust the piece size on the fly.
Koenig Bakery Systems prefers a clear understanding
about formulation to determine the type of equipment for
the process. "The machines should adjust to a bakery's dough
formulation, not the other way around," said Rich Breeswine,
CEO, Koenig. Consequently, every system is custom developed using standard components. "We can adjust numerous
parameters to process a customer's doughs," he added.
AMF Bakery Systems and Tromp Group, members of the
Markel Food Group, combine their bakery knowledge and
technologies to produce conventional and specialty breads
and rolls on a single line. To create greater product variety
on one line, AMF Bakery Systems recently adjusted its Flex
extrusion divider and makeup systems to enhance control
over the grain structure. "Adding steam, seeds and splitters
also creates more unique products off of a single production
line," said Ken Newsome, CEO, Markel Food Group. "A typical bun line can now supply a wide range of products for the
QSR market providing bakers a higher return on investment."
However, there are some products that will always require sheeting technology to deliver the proper product
characteristics, added Fabiano Malara, vice-president and
general manager, Tromp Group. AMF and Tromp Group
recognized a trend where QSRs were asking their roll suppliers to make handheld products that looked like a traditional brioche, ciabatta or baguette but maintained internal
characteristics more like regular buns. Mr. Newsome said
meeting this demand requires a convergence of technologies where bun and roll suppliers are equipped to supply the
full spectrum of products to remain competitive.

http://www.koenigusa.com

Baking & Snack - November 2018

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