Baking & Snack - December 2018 - 59
EQUIPMENT
Gluten-Free Processing
As the gluten-free market grows, bakers look for increased throughput and
flexibility when working with these sticky, delicate batters and doughs.
by Charlotte Atchley
O
On the formulating side, gluten-free baked goods are
always improving. Formulators are finding new ways to
enhance the structure and nutrition of these breads. On
the processing side, however, these doughs remain completely different from their conventional counterparts.
The difference is suppliers have a better sense of what
to expect when a gluten-free baker requests equipment.
"Yes, formulations have certainly improved, but we
learned a lot as gluten-free became more mainstream,
and now we're able to process gluten-free with confidence," said David Moline, vice-president, sales and
marketing, Moline Machinery.
While some gluten-free doughs have begun to take
shape more similar to conventional bread doughs, many
of them remain batter-like in consistency. These doughs
tend to be relatively tacky to work with. Today's equipment helps handle these doughs in a way that maintains
their integrity.
"Today, we know how gluten-free doughs have to be
handled," said Alex Weissbach, head of technical process
management, Rondo, Inc. "Today the requests we see
from bakers more and more are for increased production capacity and improved flexibility with better priceperformance ratios."
With the help of test centers and teams of experts
these bakers can increase their capacity and flexibility
while preserving their product quality.
that is without the gluten, it's almost a thick cake batter," said Jon Cabral, marketing director, Erika Record
Baking Equipment. "That forces you to pivot. The equipment you're used to isn't going to work very well or at all
for gluten-free products."
This requires bakers and equipment suppliers to think
outside the box when looking at automating the glutenfree process. Bakers can use a depositor or extruder -
or even sheeting and laminating - instead of a ramand-shear divider.
"If the product is a true flowable batter, then piston-
Low shear technology
helps preserve the
delicate structure of
gluten-free products as
they are divided.
AMF Bakery Systems
Sticky and delicate
Despite formulation improvements, gluten-free structure remains the critical issue in getting these products
to hold up against machining. These doughs (or batters
in many cases) need to be handled with care.
"Our flagship divider/rounders aren't capable of processing gluten-free bread products, and the reason for
www.bakingandsnack.com / December 2018 Baking & Snack 59
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Baking & Snack - December 2018
Table of Contents for the Digital Edition of Baking & Snack - December 2018
Baking & Snack - December 2018
Contents
Contents
Editorial - Taking the plunge
Newsfront - Pan Pepin celebrates $25 million expansion
Flowers Foods to acquire Canyon Bakehouse
PepsiCo purchases plant-based snack bar maker
SNAC International creates Women in Snacks Network
Bimbo, Nestle join battle against food waste
ASB names 2019 Baking Hall of Fame honorees
People/In Brief/In Memoriam
OPERATIONS EXECUTIVE OF THE YEAR
HEARTHSIDE FOOD SOLUTIONS - A DISRUPTIVE BEHAVIOR
Operations - NEW HORIZONS BAKING CO.
Mixing up diversity in the baking industry
Combo Products - MIXING TO MATCH
Sodium Reduction - Walk THE LINE
Side benefits of potassium
Sustainable Sourcing - Telling the TALE
TECHNICALLY SPEAKING - Manifest Destiny
Gluten-Free Processing - HANDLE WITH Care
Sticky doughs call for sanitation
Pans - A CLEAN SLATE
Safety in cleaning
Packaging Innovation - BRAVE NEW WORLD
INDUSTRY IMAGES - Innovation for the FUTURE
Meeting Preview: ASB - all eyes FORWARD
Meeting Preview: SNAXPO19 - GET A BITE
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - December 2018 - Baking & Snack - December 2018
Baking & Snack - December 2018 - Baking & Snack - December 2018
Baking & Snack - December 2018 - 2
Baking & Snack - December 2018 - 3
Baking & Snack - December 2018 - 4
Baking & Snack - December 2018 - 5
Baking & Snack - December 2018 - 6
Baking & Snack - December 2018 - 7
Baking & Snack - December 2018 - 8
Baking & Snack - December 2018 - Contents
Baking & Snack - December 2018 - 10
Baking & Snack - December 2018 - Contents
Baking & Snack - December 2018 - Editorial - Taking the plunge
Baking & Snack - December 2018 - 13
Baking & Snack - December 2018 - Flowers Foods to acquire Canyon Bakehouse
Baking & Snack - December 2018 - 15
Baking & Snack - December 2018 - ASB names 2019 Baking Hall of Fame honorees
Baking & Snack - December 2018 - People/In Brief/In Memoriam
Baking & Snack - December 2018 - OPERATIONS EXECUTIVE OF THE YEAR
Baking & Snack - December 2018 - 19
Baking & Snack - December 2018 - 20
Baking & Snack - December 2018 - 21
Baking & Snack - December 2018 - 22
Baking & Snack - December 2018 - 23
Baking & Snack - December 2018 - 24
Baking & Snack - December 2018 - HEARTHSIDE FOOD SOLUTIONS - A DISRUPTIVE BEHAVIOR
Baking & Snack - December 2018 - 26
Baking & Snack - December 2018 - 27
Baking & Snack - December 2018 - Operations - NEW HORIZONS BAKING CO.
Baking & Snack - December 2018 - 29
Baking & Snack - December 2018 - 30
Baking & Snack - December 2018 - 31
Baking & Snack - December 2018 - Mixing up diversity in the baking industry
Baking & Snack - December 2018 - 33
Baking & Snack - December 2018 - 34
Baking & Snack - December 2018 - 35
Baking & Snack - December 2018 - 36
Baking & Snack - December 2018 - Combo Products - MIXING TO MATCH
Baking & Snack - December 2018 - 38
Baking & Snack - December 2018 - 39
Baking & Snack - December 2018 - 40
Baking & Snack - December 2018 - 41
Baking & Snack - December 2018 - 42
Baking & Snack - December 2018 - Sodium Reduction - Walk THE LINE
Baking & Snack - December 2018 - 44
Baking & Snack - December 2018 - 45
Baking & Snack - December 2018 - 46
Baking & Snack - December 2018 - 47
Baking & Snack - December 2018 - Side benefits of potassium
Baking & Snack - December 2018 - 49
Baking & Snack - December 2018 - 50
Baking & Snack - December 2018 - Sustainable Sourcing - Telling the TALE
Baking & Snack - December 2018 - 52
Baking & Snack - December 2018 - 53
Baking & Snack - December 2018 - 54
Baking & Snack - December 2018 - 55
Baking & Snack - December 2018 - 56
Baking & Snack - December 2018 - TECHNICALLY SPEAKING - Manifest Destiny
Baking & Snack - December 2018 - 58
Baking & Snack - December 2018 - Gluten-Free Processing - HANDLE WITH Care
Baking & Snack - December 2018 - 60
Baking & Snack - December 2018 - 61
Baking & Snack - December 2018 - 62
Baking & Snack - December 2018 - 63
Baking & Snack - December 2018 - 64
Baking & Snack - December 2018 - 65
Baking & Snack - December 2018 - Sticky doughs call for sanitation
Baking & Snack - December 2018 - 67
Baking & Snack - December 2018 - 68
Baking & Snack - December 2018 - Pans - A CLEAN SLATE
Baking & Snack - December 2018 - Safety in cleaning
Baking & Snack - December 2018 - 71
Baking & Snack - December 2018 - 72
Baking & Snack - December 2018 - 73
Baking & Snack - December 2018 - Packaging Innovation - BRAVE NEW WORLD
Baking & Snack - December 2018 - 75
Baking & Snack - December 2018 - 76
Baking & Snack - December 2018 - 77
Baking & Snack - December 2018 - 78
Baking & Snack - December 2018 - 79
Baking & Snack - December 2018 - 80
Baking & Snack - December 2018 - 81
Baking & Snack - December 2018 - 82
Baking & Snack - December 2018 - INDUSTRY IMAGES - Innovation for the FUTURE
Baking & Snack - December 2018 - 84
Baking & Snack - December 2018 - 85
Baking & Snack - December 2018 - 86
Baking & Snack - December 2018 - Meeting Preview: ASB - all eyes FORWARD
Baking & Snack - December 2018 - 88
Baking & Snack - December 2018 - Meeting Preview: SNAXPO19 - GET A BITE
Baking & Snack - December 2018 - Events
Baking & Snack - December 2018 - 91
Baking & Snack - December 2018 - 92
Baking & Snack - December 2018 - 93
Baking & Snack - December 2018 - Featured Innovation Center
Baking & Snack - December 2018 - 95
Baking & Snack - December 2018 - Ingredients & Formulating
Baking & Snack - December 2018 - 97
Baking & Snack - December 2018 - Equipment & Packaging
Baking & Snack - December 2018 - 99
Baking & Snack - December 2018 - 100
Baking & Snack - December 2018 - Patents
Baking & Snack - December 2018 - 102
Baking & Snack - December 2018 - 103
Baking & Snack - December 2018 - New on the Shelf
Baking & Snack - December 2018 - MARKETPLACE
Baking & Snack - December 2018 - 106
Baking & Snack - December 2018 - 107
Baking & Snack - December 2018 - 108
Baking & Snack - December 2018 - 109
Baking & Snack - December 2018 - 110
Baking & Snack - December 2018 - 111
Baking & Snack - December 2018 - 112
Baking & Snack - December 2018 - AD INDEX
Baking & Snack - December 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - December 2018 - 115
Baking & Snack - December 2018 - 116
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