Product Focus – Pizza Production Kennedy's Bakery Production


achieve the characteristics of a typical Italian pizza.


By offering various machine widths,


both processes offer high capacity out- put, while at the same time requiring lit- tle space. With the same line configura- tion, customers are also able to produce filo dough products or other products like Ciabatta. Due to its modular design, lines from FRITSCH are designed to offer high flexibility for the production of a wide product range. Moreover, all lines are easy to clean due to their hygienic design and good accessibility. FRITSCH has, for many years, been fo- cusing on complete production solutions for very different pizza and flat bread products as fresh or frozen production. However, the focus is always on the


product that the customer wants to manufacture, and their specific require- ments with regard to product quality. FRITSCH can supply all of the machin- ery equipment that the customer needs in order to produce their product in the quantities requested; because even if a new production line is used or new technologies are applied, the pizza manufactured by the customer must still present the same characteristics and appearance which are unique and typi- cal for this producer.


The main part of every complete pro- duction solution is the FRITSCH laminat-


ing or sheeting line, which is designed to offer very gentle dough processing and high-quality production. Kneading, proofing, oven or topping and other line components needed for the further processing are composed and synchro- nised in an optimum way according to the required characteristics of the prod- uct and the requested process. FRITSCH also has the expertise


relating to how each of the individual machines must be designed for forming a perfectly working complete produc- tion line. Only if everything is adapted correctly, the interfaces are functioning without any problems and contribute to an efficient and safe production. FRITSCH accompanies a turnkey project with a considerable service offer, from product trials and developments, over process planning to practical training.


GoodMills Innovation


KBP recently spoke with GoodMills regarding its PURAFARIN HydroSoft ingredients, and found out just how this functional flour can help with pizza crea- tion. Here’s what we learned.


KBP: What are the advantages of PURAFARIN HydroSoft in pizza dough?


GoodMills: There is one big challenge in ready-to-bake pizza production: con- sumer expectation. When time is short, consumers prefer convenience food,


A pizza cutting roller from German manufacturer FRISCH can offer numerous advantages


but even so, their demands in terms of quality and taste are getting higher and higher – and they also prefer naturalness and Clean Label options. In industrial production, especially, it is difficult to combine these expectations with a long shelf-life and efficient processing. However, with PURAFARIN, HydroSoft GoodMills Innovation offers a Clean Label product that can improve quality, taste and mouthfeel, and provide long- lasting freshness and a longer storage life in both freshly produced and con- venience pizza, chilled as well as frozen. With this functional flour, it is possible to achieve best results in dough quality – even in large-scale production – simply by using natural ingredients such as flour, yeast, water and salt.


KBP: What is the technological back- ground of this functional flour?


GoodMills: PURAFARIN HydroSoft is based on wheat and can be labelled as such. A complex hydrothermal process gives the product its functional qualities, but its free-flowing properties mean that PURAFARIN HydroSoft can be pro- cessed like conventional flour. Even low amounts can optimise dough stability and provide outstanding texture and bite. As PURAFARIN Hy- droSoft reduces starch degradation after baking, it ensures prolonged freshness in the finished product. In fresh pizza dough, in particular, this used to be a major challenge; but with its refinement process, GoodMills Innovation has suc- ceeded in optimising the level of protein denaturation in its functional flour. This enables manufacturers to use less water and hence reduce any water activity in their recipes.


KBP: For which types of pizza dough is the functional flour intended?


GoodMills: Depending on the specific dosage used, PURAFARIN HydroSoft can be used for various pizza styles. In classic pizza with a thin base, the func- tional flour guarantees perfect dough structure and improved texture and bite in the cooked pizza. Producers can omit


bakeryproduction.co.uk Jan/Feb 2018 Kennedy's Bakery Production 25


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