Baking & Snack - March 2020 - 72

ARTISAN BREAD TECH

Materials and equipment help bakers UNSTICK

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Another aspect of artisan doughs, especially those containing
a lot of water, is they tend to be sticky. This can make them
difficult to machine on commercial equipment. Typically, bakers will use dusting flour or oil to keep the raw dough from
sticking to conveyors, sheeting rollers, guillotines or moulders.
This, however, can cause a lot of waste and some undesirable
effects on the finished products.
Fritsch, a Multivac company, has improved this on its conveyor belt design. These belts replace the hopper to create a
continuous dough sheet before the sheeter. It spreads flour on
all sides of the dough, which eliminates the need for oil.
Rondo designed its MIDOS dough band former to work
without oil or dusting flour, streamlining the machine's ability
to work and promoting a crisp crust on the finished products.
Using knives, rollers and conveyors made of certain materials can also discourage these high hydration doughs from
sticking to the processing equipment.

sistent conditions. By using automated
fermentation, the bread dough has time
to develop and will become more digestible, meaning no use of additives, as the
taste and extended shelf life are created
naturally."
All this improved quality, however,
can be undone during processing if the
dough is not handled correctly.

Preserving the cell structure

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Automated fermentation systems take
the guesswork out of time, temperature and humidity and enable dough to
develop properly each and every time.
After that step, dough is filled with gas
to create a consistent, open structure
that's full of flavor. To keep all that intact, the make-up process for the final
product has to be very gentle.
"Fermentation of dough is a timely process for flavor and gluten development,
which gives those products a better and
cleaner taste profile and natural looking
open crumb structure," said Patrick Nagel,
key account manager, WP Bakery Group
USA. "This all, of course, requires the most
gentle and dough-friendly equipment,
starting from accurate but gentle dividing
to shaping the breads round or oblong."

Managing this delicate dough into an
automated process requires the equipment to adapt to dough, not the other
way around. Trying to force artisan
bread dough into a conventional piece
of equipment will simply undo all the
work put in at the mixing bowl and in
the fermentation room, so it's imperative that the system adapt to the hydration and open cell structure. This is the
philosophy guiding design principles
at Fritsch, a Multivac company, which
relies on specialized materials, components and functioning principles for its
SoftProcessing technology.
This starts at the beginning at dough
portioning and sheeting. "In most applications, a batch would be dumped
into a hopper," said Randy Kelly, applications specialist, Fritsch. "The fuller
the hopper is, the more it compacts the
dough inside prior to it being sheeted."
To answer this need, Fritsch redesigned
the process to a conveyor belt design
to spread the same fill level seen in a
hopper over rollers and conveyor belts,
Mr. Kelly explained.
For sheeting, Fritsch launched the
SDS, a sheeter designed to produce a
continuous sheet for soft doughs while

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Baking & Snack - March 2020

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