Baking & Snack - July 2021 - 59

" At the sheeter/moulder, we'll flatten the dough ball,
and then depending on the filling or marbling desired,
we can either semi-automatically apply a smear, or if
we have a more automatic production we would extend
the makeup side of the line and pump the smear directly
onto the sheeted dough pieces and then curl, " said
Jay Fernandez, bakery innovation manager, Middleby
Bakery Group.
The nature of these products - with a filling and bread
that don't always have the same characteristics - also
require a lot of flexibility down the line to ensure that
product quality is what consumers expect. While both the
smear and dough are typically high-water formulations,
that water activity can be different, and the smear typically
contains less starch and gluten, if any. While formulation
will dictate much of the product quality, the right
oven settings will help ensure that the final product is sliceable
and the dough and smear have synergy.
" Formulating a product with marbled-type filling,
such as cinnamon, nut or chocolate smear, that bakes
out fully and retains its unctuous eating quality and shelf
USING A POLYURETHANE OR
BLUE CONVEYOR BELT CAN ALSO
HELP IMPROVE THE SANITATION
PROCESS WITH THESE PRODUCTS.
life requires a proofer and oven that have great flexibility, "
Mr. Fernandez explained.
Intact inclusions
Fruits, nuts, seeds, whole grains and even chocolate
chips can be mixed into the dough at the front of the
production line or added later on the sheeting line. The
trick is maintaining the piece integrity of these inclusions
throughout the rest of production. In the first process
- adding inclusions into the mixing bowl - piece
integrity depends on the portioning technology.
A sine pump extrusion divider from Stewart Systems,
a Middleby Bakery company, features double screws that
are 150 mm. These are gentle on the dough and allow
inclusions to pass through. The Glimek volumetric divider
chunks pieces of dough and is also gentle enough
to handle doughs with inclusions.
Creating Custom Bakery Solutions Since 1972!
www.geminibakeryequipment.com * 215.673.3520
SPECIALTY BREAD SYSTEMS FOR
HEARTH AND PAN PRODUCTS
* 1,200 to 9,000 loaves per hour
* Ideal for gourmet, variety pan/
hearth and organic breads
VARIETY ROLL SYSTEMS
* Round Rolls, Kaiser Rolls and Moulded
Rolls from 1 ounce to 10 ounces
* Lines available in 32 " , 42 " , 52 " and 62 "
Widths
KNOWLEDGE
PASSION
LEGENDARY CUSTOMER SERVICE
www.bakingbusiness.com / July 2021 Baking & Snack 59
http://www.geminibakeryequipment.com

Baking & Snack - July 2021

Table of Contents for the Digital Edition of Baking & Snack - July 2021

Baking & Snack - July 2021 - Intro
Baking & Snack - July 2021 - 1
Baking & Snack - July 2021 - 2
Baking & Snack - July 2021 - 3
Baking & Snack - July 2021 - 4
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