Baking & Snack - April 2023 - 101
understand what can and can't be done on the line being
considered. The machine manufacturers have a lot of
experience across a number of products and all of their
equipment. They can be a real ally in determining what
works. The baker needs to understand that if they have a
product list of 15 or 20 items they might want to move to
the sheeted technology, but they need to be prepared to
accept that a few of them will not be a good fit.
Why would a baker choose a sheeted bread
line over a more traditional high-speed
dough making process?
When you are producing a product, there are two key
factors that will guide your decision on the type of line
you might choose. Is it more important to make bread
fast, or make bread with Old World quality? There are
some products that would fall in the category of commodity.
Products that are giveaways at restaurants, products
for quick serve restaurants and products that have
to hit a specific price point lean toward the make-it-faster
choice. Products that require premium tastes and
textures, those that have fillings and special toppings,
will allow for a higher price point and lean toward the
sheeted dough process. Speeds of sheeted dough lines
have moved toward the targets of higher speed lines so
the gap has closed between the two processes.
" MOVING TO A FULLY
AUTOMATED SHEETING
OR LAMINATING LINE CAN
REDUCE THE DEMAND FOR
LABOR POSITIONS, AND THE
COMPANY CAN FOCUS ON
KEEPING THE BEST PEOPLE
FOR THE BEST POSITIONS. "
Jeff Dearduff, Fritsch Bakery Equipment/Multivac
A PRECISION
OPERATION
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Baking & Snack - April 2023
Table of Contents for the Digital Edition of Baking & Snack - April 2023
Baking & Snack - April 2023 - Intro
Baking & Snack - April 2023 - 1
Baking & Snack - April 2023 - 2
Baking & Snack - April 2023 - 3
Baking & Snack - April 2023 - 4
Baking & Snack - April 2023 - 5
Baking & Snack - April 2023 - 6
Baking & Snack - April 2023 - 7
Baking & Snack - April 2023 - 8
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Baking & Snack - April 2023 - 50
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Baking & Snack - April 2023 - 116
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