Baking & Snack - December 2018 - 66

GLUTEN-FREE PROCESSING

Sticky doughs call for sanitation
When working with a sticky dough, good sanitation is always a part of the conversation. "As
gluten is an allergen, producers are much more
sensitive," said Matteo Grandi, marketing and
communication specialist, Minipan. "These
days, they demand solutions with the highest
standards in terms of clean design and complete, easy and quick sanitation."
Mr. Grandi said that through Minipan's efforts, the company has been able to close the
sanitation gap between bakery machines and
other industries, such as pharmaceuticals, considerably in the past decade.
Equipment design and CIP can enable
operators to clean effectively after glutenfree production. "The equipment needs to be
designed with all internal component accessible and easily removable to simplify the
disassembly and cleaning process," said Cesar
Zelaya, bakery sales and technology manager,
Handtmann, Inc.
Handtmann's VF800 series dough dividers features a cleaning mode similar to CIP. It efficiently
pumps water or a cleaning solution through the
machine to remove any remaining dough or
batter in the machine, which reduces the time it
takes to disassemble and reassemble the equipment before the next production run.
For its depositors, all of Erika Record's hopper attachments come a part easily for assembly and hygiene. The company's depositors
are also designed to meet safety and sanitation standards. "They are easy to operate and
maintain and are reliable, straightforward
machines," said Jon Cabral, marketing director,
Erika Record Baking Equipment.
Sanitation is a major contributing factor to
downtime, and bakers want to be able to do
it effectively and quickly. "Bakers need to ask
themselves the question, 'Can I properly clean
this equipment and how long does that take?'"
suggested Nick Magistrelli, vice-president,
sales, Rademaker. Gluten-free dough's sticky
nature makes that a battle. On sheeting solutions, scrapers can keep dough from getting
stuck on rollers and accumulating. Dough accumulation can hinder the production of a quality
bread as well as cause sanitation issues, so
keeping rollers clear of excess dough is critical.

bread without its most crucial component,
but the key to success will always be testing.
"We've gotten to the point as an industry that
just by observing how the dough reacts and
feels, we have a much better idea of if a product will run through a specific piece of equipment or not," Mr. Giacoio said.
But that doesn't mean he doesn't encourage testing it. "Dough, especially glutenfree dough, acts different when it's being
processed, so we have test facilities on both
coasts so that we can throw dough into the
machine and see what comes of it," he said.
Testing is so important, in fact, that many
equipment suppliers hesitate to sell a machine
for gluten-free without a practice run first.
"We wouldn't be comfortable selling a glutenfree system without testing it at our technical
facility first to verify the process," Mr. Moline
said. "Testing gluten-free is important because of the formulation development, there
can be a lot of differences depending on the
type of products."
Running a formulation on a piece of equipment to see how it's going to react can be very
helpful, but working with a technical team
to take the next steps is vital. A team of engineers, food and process technologists, and
bakers working with the customer can determine the best equipment for their formulation.
"We have on-staff Reiser bakers to get into
the process with our customers so they can understand the challenges and recommend equipment solutions that work," Mr. McIsaac explained. "We have built a wealth of knowledge
on gluten-free that helps us help our customers." That enables bakers to increase production
efficiency and expand their product ranges.
Rondo brings together its engineers and
food and process technologists to partner with
bakers and find the right equipment solution.
Rondo's team has experience developing its
own gluten-free recipes across applications.
"With our developed recipes, the time to market is reduced," said Alex Weissbach, head of
technical process management, Rondo. "Our
main target is to handle the baker's dough
without any changes on the formulation itself.
If the dough cannot be handled with our lines,
we will find a mechanical solution."
This level of expertise combined with testing will help bakers optimize their product
quality and production efficiency.

*

66 Baking & Snack December 2018 / www.bakingandsnack.com


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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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