Kennedy's Bakery Production Product Focus – Pizza Production


standard baking agents completely and thus achieve better taste results. When it comes to deep pan pizzas,


PURAFARIN HydroSoft supports the leavening of the yeast and helps to cre- ate an attractive pore structure and high dough volume.


KBP: GoodMills Innovation also offers a natural ingredient that optimises pizza toppings without the need for cooking. What are the benefits of this?


GoodMills: Achieving convincing results in the pizza crust is just one aspect of successful production: When it comes to frozen products especially, having a stable and tasty topping is important. Phönix Basis Pizza Topping has been developed to work as a Clean Label binding system for cold preparation of tomato sauces. It consists of physically treated wheat flour fractions refined with spices and Italian herbs and can bind sauces permanently without heat ap- plication.


As no cooking is required, the sauce


remains pulpy and fresh, and retains its texture – making it ideal for automatic dosing processes. Thanks to the binding system’s excellent freeze-thaw stabil- ity, the sensory properties of the sauce remain the same, even after thawing.


Sheet and Cut from Rondo


The three main processes for industrial pizza production are Ball & Press, Ball & Sheet and Sheet & Cut. All pizza lines from Swiss company RONDO follow the Sheet & Cut process. This process involves: kneading of dough (approximately 70 percent water); proofing in a bowl or on a belt; forming of a dough band; sheeting the dough band to desired thickness; proofing in chamber, docking, and forming of the rim (all optional); cutting pizza bases; topping with tomatoes; baking; and ap- plying the final topping. The advantages of this process are a better structure, due to a higher water content, better taste and longer shelf life (because of pre-proofed dough), and a


– Different diameters of the pizza can be realized easily with different cutting rollers on the sheeting line. Change from one size to the other can be done within seconds due to RONDO’s revolver cutting station with the pos- sibility of the integration of 4 cutters


– RONDO’s universal dough band former MIDOS creates a homogenous dough band without destroying the gluten structure and lays so he basis for perfect weight control from the beginning


– RONDO pizza lines can be equipped with integrated scrap re-work systems


The Rondo ASTec Line


high capacity (more than 18’000 pizza/h, d=250 mm, 1500 mm line width). Furthermore, no trays are needed, it offers a continuous, constant and safe production process, and it can also create Italian and American pizzas with flexible shapes. RONDO also state that this method offer flexible forms of rim, gentle dough processing, and improved taste because of the re-use of dough trimmings. As it relates to industrial pizza, RONDO believes there to be two main production methods; whether it be for prebaked fro- zen pizza or unbaked fresh chilled pizza (topped or rolled up on paper).


Prebaked frozen pizza


– Production rates up to 20,000 pizza per hour are state-of-the-art for producing frozen pizza. Centralised production offers high cost advantag- es due to easy distribution and long shelf-life.


– The capacity limit is not set by the sheeting line itself, as it is more linked to the topping equipment afterwards.


– More or less mono production lines are used for the production of pizza bases. Flexibility is more created by varying to dough weight or the dough band thickness according to the dif- ferent toppings afterwards.


26 Kennedy's Bakery Production Jan/Feb 2018


– To reach high product quality, RONDO pizza lines are normally equipped with automated resting conveyors


– Special accessories also possible on a RONDO sheeting line: hot and cold pressing of the pizza base


– On a RONDO pizza line, also special- ties like pizza baguette or pizza bread can be produced


– We observe a trends: mini pizza prod- ucts for snacking or apéro


Unbaked fresh chilled topped pizza


– Pizza lines for this market segment have a lower capacity than line for frozen pizza due to need of local dis- tribution and lower shelf-life


– There are many different sizes and shapes available: round, square up to a size of a standard baking tray for domestic ovens


– Hot press and cutting for fresh pizza has enormous benefits: a small layer of dough gets gelatinized and the water from the tomato sauce cannot go into the dough. This prevents the pizza base for getting not too soggy.


RONDO also provides solutions to


produce round and square rolled pizza bases, which are sold in many super- markets in Central Europe. In addition to machinery, RONDO also offers process- es and recipes to produce gluten-free, low-card and other functional types of pizza – markets which are all continuing to grow.


bakeryproduction.co.uk


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