Baking & Snack - February 2023 - 113
lines use computerized recipe handling through HMI
(human machine interface) panels, which provide a
croissant line operator an easy way to save hundreds of
recipes. When these recipes are called upon, the croissant
line automatically loads settings to prepare for each
product. The line can adjust for proper speed and dough
thickness, for example.
Automated and industrial-level croissant lines can
also adjust automatically during production if there are
some inconsistencies with the dough that require a setting
change. This is done with sensors that check dough
thickness, which in turn adjusts conveyor speeds to
compensate, but this has a limit to how many dough inconsistencies
this can compensate for.
What may bakers overlook in their
production process?
One of the biggest things that bakers overlook is proper
maintenance of their bakery production equipment. This
can become an emergency and costs the bakeries lost production
and a lot of money. This can mostly be prevented
through proper preventive maintenance either through
the baker's own maintenance team or from the manufacturer,
as with Rondo. We offer preventive maintenance
programs for all our bakery production equipment.
We also advise investing in the proper employees to
operate the equipment to ensure dough and process are
consistent and the equipment is run efficiently, which
achieves the highest product quality. These croissant
makeup equipment operators need to understand when
there is an issue with the product and what is causing it.
Most of the time, when there is an issue with consistent
dough sheeting and production or final product quality,
the issue is caused by various contributors and not
the equipment. Some examples include improper dough
mixing, dough temperature, ambient temperature, operator
loading the incorrect recipe, etc. The setting from
the recipe that is loaded in the machine does not change
over time on its own, and with the same dough and environment,
it will produce the same product as it did
when first loaded. The dough and the bakery environment
can vary, normally causing product or sheeting
issues. Having the correct croissant makeup equipment
operators who can identify problems is very important.
Your Facility - Your Choice
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Baking & Snack - February 2023
Table of Contents for the Digital Edition of Baking & Snack - February 2023
Baking & Snack - February 2023 - Intro
Baking & Snack - February 2023 - 1
Baking & Snack - February 2023 - FC1
Baking & Snack - February 2023 - FC2
Baking & Snack - February 2023 - 2
Baking & Snack - February 2023 - 3
Baking & Snack - February 2023 - 4
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