Baking & Snack - April 2023 - 64

COOKIE PROCESSING
Automation, PLCs,
recipe storage and
servo motors can
boost capacity and
reduce labor for
bakers.
Reading Bakery Systems
able to hire workers to deal with the increased volume, "
he explained. " Our co-extruders were the solution for
accurate portioning while maintaining quality. "
Mr. Giacoio added that Rheon offers automatic cookie
panning as well as larger systems that can feed tunnel
ovens at speeds of up to 120 cookies per minute.
Depositor attachments also allow cookie producers to
expand production by running multiple rows of product.
" In the past, it's often been one exit point, but we developed
a system for dividing into multiple rows to give
you more capacity, " said Ken Hagedorn, vice president,
bakery sector, Handtmann. " The attachments on the
machine have become more applicable to producing
more rows across types of cookies. "
At the oven, cookie makers today can boost production
while reducing energy use and operator difficulty.
Baker Perkins' new TruBake HiCirc convection oven,
for example, uses a high-rate direct convection heating,
said Mark Glover, product manager for baked products
and food extrusion, while airflow above and below the
band ensures an even bake and moisture retention.
" Not having a heat exchanger results in a much faster
temperature response time and a 40:1 turndown range, "
he explained. " As well as delivering a high heat flux to
bake a full range of products, this results in significant
savings in both fuel and maintenance costs. "
The adoption of HMI panels also simplifies the baking
process, allowing producers to easily control factors
like airflow, heat and exhaust and saving these settings as
a recipe, Mr. Pallottini noted.
" This enables customers to develop their baking
curves quickly and more efficiently, " he said.
Inclusion integrity
Whether it's chocolate chips, nuts or raisins, inclusions
are an essential part of consumers' favorites cookies.
64 Baking & Snack April 2023 / www.bakingbusiness.com
These inclusions often require more delicate handling,
but today's technology can maintain the integrity of
these ingredients.
High-speed wirecut systems, for example, allow for
the smooth cutting of cookies even with particulates.
" The ultrasonic slicer can cut chips or nuts without
pulling them through the dough, " Mr. Giacoio explained.
" This gives a better appearance and quality to
the end of product. "
Rheon equipment has had the ability to produce
cookies with two fillings and can now also make cookies
with two different doughs and a filling or one dough and
two fillings.
Similarly, RBS' new WCX GensisPro series uses a
modular wirecut that can be upgraded to produce encapsulated,
coextruded or two-dough cookies.
" At our Innovation Center, we have installed a 0.6M
WCX Wirecut Machine with 14 servos so we can produce
a large range of cookies for our customers, " Mr.
Pallottini said.
Vane cell pumps are a suitable option for cookie producers
because they gently handle larger inclusions that
may otherwise break, Mr. Hagedorn said.
" A lot of the differences between our system and a
standard cookie system is we have that capability where
we don't generate friction or overwork the dough, " he
said. " If you put a big chunk of chocolate chip in, it eventually
may smear, and the dough will eventually change
color. The vane pump has the capability to handle those
large chunks. "
Keys to consistency
Inclusion integrity is just one way bakers can achieve a
quality cookie that meets consumer expectations. New
oven technology, weighing systems, product testing and
more also ensure a consistent product every time.
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