Baking & Snack - December 2019 - 44

BUN/ROLL TECH

on investment by filling this artisan demand
might be worth a look into an all-in-one line.

A tweak here and there

Systems that provide a
solution for conventional
and artisan buns and rolls
can save on costs.
Reiser

Success in the buns and rolls category requires a process
that allows the dough to develop flavor and structure before being formed.
"Artisan products often mean soft doughs with high
hydration, long dough resting time, use of sourdoughs,
and little or no baking improvers," Mr. Breeswine explained. "Processing soft doughs can be a challenge because they tend to be stickier and thus are harder to process over various modules of a makeup line."
While artisan and conventional products have structural and formulation differences, it is possible for a
bakery to incorporate diversity into a high-volume line.
Though it does require some adjustments, the return

For bakeries seeking incremental artisan changes
to already formulated products, a good move involves altering the bun's or roll's appearance.
To achieve the artisan "look," shape plays a
crucial role. Rondo's RONDObot forms round
artisan buns out of rectangular, high-hydrated dough pieces with a weight range of 80 to
800 g. "By programming the different rounding phases in six directions, the bun may be
shaped in an artisan way," explained Coen Nikkels,
marketing and business development manager, Rondo.
Oil can also prevent sticking and achieve clear deformation marks on a final product.
Installing an artisan bun or roll on an original line can
begin with small changes and examining how well the
process works before moving on to bigger alterations.
"The process should not vary a lot whether a bakery
produces conventional or artisan buns," Mr. Breeswine
stated. "Every dough should be treated with care, and
makeup equipment should be able to process specialty
doughs as well as traditional doughs in the best case,
in one and the same production line."
Overall, artisan production is all about treating
the dough as gently as possible. Magnus Soeson, area
sales manager of North America with Sveba Dahlen, a

When is the right time to purchase a separate artisan line?
The decision to run artisan buns
and rolls on a traditional line isn't
always an easy one, and sometimes it might not be the right one.
A bakery must examine its present and future portfolio carefully.
First, it should analyze the products
that will be made their shapes
and weight and predict what will
be in demand in the years to come,
said Richard Breeswine, president
and CEO, Koenig Bakery Systems.
"Then it is essential to know the
throughput for each product, such
as the number of pieces required
per hour/day," he added. "We
experience that rapidly growing
bakeries purchase a second line

44 Baking & Snack December 2019 / www.bakingandsnack.com

to expand their production and to
have a 'back-up' line in case of seasonal business or service works."
Another deciding factor involves
looking at the degree of production disruption. "When you don't
want to interfere with your normal
production line, and sometimes the
downtime time between batches
can be too long, then it could be
better to run your artisan products
on a separate line," said Magnus
Soeson, area sales manager for
North America with Sveba Dahlen,
a Middleby Bakery company.
Bakers also cannot have the
mindset that an artisan product can
maintain the same high speed as

a conventional one. "When artisan
breads are made, they usually
have more water and longer floor
time on the dough after mixing
but before processing," explained
John Giacoio, vice-president of
sales, Rheon USA. "A product like
ciabatta should have large open
cell structure evenly through the
loaf. This cannot be accomplished
by pushing the dough through a
traditional divider."
Bun and roll companies should
consider investing in a separate
makeup line to maintain a fast,
continuous traditional line's pace
while incorporating artisan products that are in high demand.

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Baking & Snack - December 2019

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