Baking & Snack - March 2019 - 72

SHEETING, LAMINATING

When making croissants,
don't forget that even the
most basic ingredients will
impact the texture and flavor
as well as the process.
That can be a challenge in some operations. "Floor
space requirements for this long of retardation is great,
as are the labor requirements for this two-step process,"
Mr. Adams said.
Mr. Sonnabend observed that the block-and-retard
process offers the greatest flexibility by providing different resting times to achieve varied product quality.
It also may assist in production scheduling on the following shift or day. During peak production periods, he
added, bakeries can freeze and store the dough blocks to
keep the operation running smoothly.
To avoid interruption in the process, bakeries often
install a variety of in-line retarders or pre-proofers that
automatically provide from 45 minutes to 2 hours or
more of resting time in a controlled environment.
"Overhead conveyor systems can be integrated into
production lines to give the product certain attributes,"
Mr. Magistrelli said. "These boxes can maintain colder
or warmer temperatures to create environments where
the process of making the product can be controlled and
ultimately provide a consistent look and taste."
AMF Tromp uses overhead retarding normally after
the first laminating stage and in combination with any
recipe changes, according to Mr. Adams.
While continuous resting chambers typically aren't as
versatile as a block-and-retard chamber, all types of resting chambers require evenly distributed temperature for
consistency and quality.
"Furthermore, the air velocity must be under control," Mr. Sonnabend recommended. "If the velocity is
too strong, the surface of the dough can dry out. This

72 Baking & Snack March 2019 / www.bakingandsnack.com

For premium products, many bakers prefer to extrude shortening at very
low temperatures.
Moline Machinery

results in reduced product quality, too."
To integrate resting and cooling times into its production line, Fritsch incorporates different options depending on the process and space available. Mr. Praller said
it could happen after sheeting the basic dough sheet for
1 to 2 hours or following either the initial lamination or
even the last folding unit.
Moreover, Mr. Praller suggested a balanced combination of contact and convection cooling to efficiently
bring the dough down to its target temperature and prevent skinning on the surface.
Contact cooling works when the dough sheet travels
on a conveyor over glycol-cooled plates to reduce its
temperature. The system usually can flip the dough sheet
upside down a couple of times to cool it properly from
both sides.
Sometimes adjusting the process starts at what's happening to the dough at the front of the line. When adequate pre-fermentation cannot be achieved via floor
time after mixing, Mr. Moline suggested that bakers
using resting conveyors for at least 20 minutes prior to
final sheeting.
"This is necessary for some products as it serves the
dual purpose of preliminary proofing and dough sheet
relaxing prior to cutting," he said.
Of course, many bakers tweak their formulas to assist in processing. "You can improve taste and texture by
using the right ingredients, and you can add improvers
to reduce time," explained Hans Herman Doude, vicepresident of sales, AMF Tromp. "Normally, this makes
running the dough across the line easier as well. It depends on your goals: If you are prepared for the challenge of creating traditional, artisan quality, then focusing on your process is essential."
Ultimately, he added, time determines taste. That's the
ingredient that matters most.
Then again, a little karma never hurts.

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Baking & Snack - March 2019

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