Baking & Snack - December 2019 - 46

BUN/ROLL TECH

Dividers must run slower
and gentler to produce
the structure for artisan
buns and rolls.
Sveba Dahlen

Middleby Bakery company, also encouraged bakers to
use different types of nonstick aid such as flour and oil
when necessary to handle these softer doughs.
To manage the bulk fermentation, a consistent spec
flour with a lower protein flour can be used, according
to Patricia Kennedy, president and CEO, WP Bakery
Group USA. "Employees have to control the process
much more carefully with a quality artisan dough process, and the machines have to be able to handle this
type of dough without sticking," she said. "All this
needs to be carefully planned and controlled."
When creating a crustier roll on a traditional line,
bakeries can use a simple trick of a perforated pan,
Mr. Rosenberg noted.
Artisan buns and rolls also need a longer proofing
time between makeup and baking, according to Mr.
Breeswine. This requires an adjustment with the automatic proofer or proofing chamber and could change
the occupancy of the oven. "Bakeries might need to adjust their operation so that the makeup line, proofer and
oven are occupied at all times for a good return on investment of their equipment," he said.
Before settling on such adjustments, bakeries must
view the process as a whole. Other equipment changes
might have an advantage. "Always look at the askedfor final product and then try to get as close as possible with your current line by doing small changes on
the line and also the formula," Mr. Soeson said. "If the

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

result doesn't match the request, don't bother to do a
'half mess.' "

Mixing and matching
If artisan products require greater adjustments, this is
when additional functional equipment comes in to play.
Mr. Campbell suggested incorporating a second
makeup line alongside the bun or roll line to create
maximum efficiency. "For instance, an AMF Tromp
SFA Sheeting Line alongside a standard high-speed
AMF Accupan Roll Line makes artisan-style baguettes while still using the same mixing, proofing,
baking and cooling process," he explained.
Two equipment areas after the mixers where artisan

Artisan baked goods offer
a payback with consumers'
willingness to spend more
for quality and diversity.
production will need alterations are the divider and
oven. Typically, the process for artisan baked goods is
slower, and dividers tend to be stress-free. Erika Record
Baking Equipment's volumetric dividers within its
Colbake system for bread and roll production have a
standard and a gentle setting for less de-gassing.
To improve its Vemag divider, Reiser's waterwheel
flow-dividing technology can run artisan-style products
with greater scaling and product quality. The company
often works with other suppliers for optimal results.
It also teams up with Gemini Bakery Equipment for
speed-plus-gourmet results when it comes to proofing,
moulding and panning," Mr. McIsaac noted.
Although Rheon's lines can make pan breads, its gentle dividers can handle high-hydration, long-floor-time
dough without damaging its structure. "You cannot use
a pocket divider for artisan breads because it degases
the dough and damages the structure," Mr. Giacoio
said. "You need a stress-free line to gently
handle and form the bread." He added that
a hearth oven, often used for artisan breads,
can be added to the end of the line and the introduction of steam at the beginning of the baking process is
important for a crusty bread.
While the Multipurpose Line for Specialty Bread
from Minipan can shape conventional buns and rolls,
to achieve artisan bread, Franco Fusari, co-owner and
commercial director, Minipan, suggested adding the
company's r_EVOLUTION Line x Artisan Bread. This

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