Rademaker can offer depositing


systems that are able handle a wide range of fillings – from smooth to tougher and also with inclusions.


equipment that can handle a variety of recipes is therefore highly sought after. Flexible machines with easy setup, versatile tools and intuitive interface cater to the diverse needs of bakers. When it comes to large commercial bakeries, consistency and repeatability are essential. However, ensuring consistent quality across multiple batches can be a complex task due to factors such as changing environmental conditions (temperature for example) or changes between production teams. According VMI it is important that mixing manufacturers are able to support their bakery customers in achieving their objectives by offering tools


and technologies to automate production processes. Examples of this could include ingredient dosing and dough temperature control systems. Finally, traceability is a vital concern for bakeries today. Once again, automated systems can help – providing enhanced monitoring capabilities,


allowing for the tracking of


operations, management of different recipes, and identification of bowls which may have contained allergens.


VMI highlights the importance of recognising


that traceability extends beyond food safety – it also plays a crucial


role in optimising operations and reducing costs.


processes,


By closely monitoring production businesses will be able to


identify inefficiencies and opportunities for improvement. Good traceability should allow for the monitoring of unplanned stops and helps improve production rates. Additionally, it should be able to track ingredient usage and consumption of resources such as water and energy. Such information can be a valuable tool,


helping bakeries to maintain their


product quality and consistency, as well as implementing measures to reduce overall consumption and costs.


Spiral mixer makes easy work of stollen dough


Beginning its journey in 1872, Scottish bakery, Mathiesons is best known for producing Stollen, a rich and fruity bread like cake filled with fruit and nuts. It also produces a range of chilled bakery cakes, which are distributed throughout the UK. Today the company has three manufacturing units


–


bakery/confectionery, and a dedicated nut production facility where it produces stollen. It was here that the company identified a need for a new mixer. Nick Wills,


Managing Director of


Mathiesons, takes up the story: “After using a 12-year-old mixer, it was time for a replacement as the software was becoming outdated and parts were hard to source. We contacted EPP, and following discussions


tools, including a scraper for sticky doughs. The installation process went smoothly.


chilled goods,


and site visits, it recommended the SPI 400AV mixer from VMI.” The mixer features a removable bowl with no retention areas and a drain plug to make cleaning easier. The spiral mixer is designed for use in applications with various hydration, such as bread, pastries, pizzas, donuts, bagels, cereal bars. It is available with a range of additional


On the first day engineering checks were undertaken and on the following two days the installation team from EPP focussed on training and documentation. “We have had several installations in the past, and this was by far one of the best and most simplistic. From the moment it arrived at the factory, everything proceeded smoothly,” confirms Nick. The new machine


has impressed the


operators too. It has coped well with the high- density dough. The kneading is consistent and has seen the bakery improve production rates to 12 tonnes a week. The upgraded mixer is able to complete a batch in a much shorter time than its predecessor, while managing the increased capacity with ease.


bakeryproduction.co.uk


Kennedy’s Bakery Production April/May 2024 23


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