Baking & Snack - December 2022 - 62

PIE PROCESSING
MANY PIE MAKERS ARE
LOOKING FOR NOT ONLY
VERSATILITY BUT ALSO
THE ABILITY TO INCREASE
PRODUCTION AS NEEDED.
" This technology allows users to have faster changeovers,
reduced maintenance and higher overall efficiencies, "
Mr. Hoskins said. " This new servo technology can
be implemented on our existing machines within a few
days depending on the existing line. "
Servo technology provides more versatility, which can
accelerate the making of pie crusts.
" The servo gives you the capability to speed up and
Dough is
deposited then
pressed to form a
crimped-edge
pie crust.
Axis Automation
slow down for better positioning and synchronization,
which allows the chance to increase capacity, " said
Ken Hagedorn, vice president of the bakery sector for
Handtmann. " It's pressing the pie dough into the foil
on a scrapless line, and before you had servo drives,
you were limited because the conveyor speed was always
the same. Now you have the capability when
you go from point A to point B you can ramp up and
slow down. "
One of the first considerations for pie makers is being
careful not to overwork the pie crust doughs, said Jeff
Zeak, national development manager, bakery, Reiser.
" Overworking pie dough during dividing and processing
can lead to a reduced volume of baked crust,
less flaky and tough pie crust bottom or top, " he said.
" Overworking the dough can also lead to temperature
rise of the dough and increased stickiness. "
He added that stickier doughs require the use of more
dusting flour.
" Increased use of dusting flour increases the cost of
production and can increase the toughness of the resulting
crust and stiffen the consistency of pie dough
rework, " Mr. Zeak added. " The Reiser Vemag dough
divider is customized to minimize dough temperature
rise and resulting stickiness of dough to reduce the use
of dusting flour. "
He also emphasized the importance of minimizing the
addition of pie dough trim into unused or virgin dough.
" Pie dough trim rework can cause inconsistency in
the performance of the pie crust - resulting in the increased
shrink back of raw pressed or sheeted pie dough,
reduced volume of baked crust, less flakiness and tough
pie crust on bottom or top. "
Understanding the optimal amount of scrap that can
be reworked into doughs is important to maintain quality
and consistency, Mr. Hagedorn said.
" Sometimes they don't put scrap in, or they put too
much scrap in, " he said. " They don't
meter it in as you should. Sometimes
in the same facility you have virgin
dough, but maybe in the next dough
they run they're putting in so much
scrap that
different dough. "
The reworked dough is often put
on the bottom crust for a couple
of reasons.
" With an apple pie, for instance,
you really don't notice the flakiness
so much on the bottom dough because
you've got tons of filling sitting
on it, so it's never going to be as
flaky, " Mr. Hagedorn explained. " But
you will notice on the top dough, so
you want to use the virgin dough on
your lid and hide the scrap on the
bottom that's blended in with your
other dough. "
Handtmann's dough feeding system
is used by pie makers because it
is consistent and handles dough gently,
Mr. Hagedorn added.
62 Baking & Snack December 2022 / www.bakingbusiness.com
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