Baking & Snack - October 2020 - 54

SPECIALTY PAN BREAD

Patricia Kennedy, president, WP Bakery Group USA,
said pumping out heavy rye loaves at higher capacity requires specific equipment. WP's Reyna lines, for
instance, are designed to process dough weights up to
5 kg (11 lbs).
"After these products are cut into multiple loaves after
baking, the process challenge here is more in the slicing
and packaging of the breads," she said.

Conquering division

The latest advances in
technology gently handle
doughs to create specialty
panned breads with desired
dough volume.
Mecatherm

When it comes to dividing, Mr. Fernandez said, many
specialty breads lend themselves well to extrusion. That's
because the fiber and pentosans in the dough act much
like a colloid, holding water, which reduces on shear.
"Empirically speaking, we believe that the oils in the
germ portion of the wheat act as lubricants, so they can
increase lubricity and thus reduce friction," he said.
He added that Glimek volumetric dividers include
Teflon hoppers while its rounders rely on air or oil spray
to handle sticky doughs. Intermediate proofers can be
adapted to control humidity.
Mr. Rosenberg said many of its Gemini/W&P dividers reduce pressure to decrease dough punishment.
"We deliver systems with intermediate resting steps to
relax the dough ball even further, and moulders with multiple sets of vertical and/or horizontal sheeting rollers can
reduce dough stress," he observed. "We also offer unique
pressure-release rollers that help remove dough seams."
Ms. Montillot observed that no-stress systems mimic

54 Baking & Snack October 2020 / www.bakingbusiness.com

the artisan baker's approach for portioning up to 75%
hydrated and fermented dough. Mecatherm's M-NS
divider uses the latest generation technology to divide
dough without stretching it by simply cutting it at the
right place to obtain the desired dough volume.
Mr. Zielsdorf said there is no difference between
handling artisan-type and other typical pan doughs
on sheeting lines. Bakers should focus on retaining the
structure and stability of delicate doughs while using
minimal oil and dusting flour to prevent sticking. Soft
dough processing, he added, gently handles dough during makeup while maintaining accurate piece weights.
For versatile production of artisan breads, Ms. Kennedy
noted that WP Haton has developed modularized lines
such as its Classica, Crustica, Baguetta and Easy Toast
that create a wide variety of breads.
"Because of the dough friendliness of the line, ingredients such as cheese, tomatoes, onions, olives, nuts and
others can easily be added in," she said.

Seeds of change
When it comes to making panned breads truly special, seeds provide premium flavor, texture and nutrition, but Mr. Fernandez added that they also require
pre-hydration.
"If these grains are sprouted, then the enzyme activity
can make doughs sticky, which may be a good thing when
enrobing them with seeds," he said. "The Burford enrober
uses no water, so we prefer a slightly tacky dough."

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