CEREAL BARS


in gas and energy usage savings of up to 20%,” says Lex. So, technology can also help bakers reduce carbon emissions while maintaining high product quality and efficiency.


Smarter lines The new Smart Bread Line was shown on the Rondo booth at IBA. This automated solution has been designed to process up to 1,000kg of dough every per hour and can help increase the range of bread products that can be produced on a single line – fitting in well with the growing demand from bakery manufacturers for more flexible production solutions.


The modular elements of this line can be used to create a variety of different line configurations to create cut, stamped, moulded, rounded and gluten- free bread products. It also promises stress-free dough handling and is said to be able to process even high-hydration and pre-fermented doughs.


Dough divider Baker Perkins


demonstrated a new


a dough divider at IBA which can be integrated into bread production lines to help maintain scaling-weight accuracy. The Accurist2.1 dough divider, which


the company displayed at IBA, uses servo control to achieve an optimum balance between accuracy and quality, even at high outputs. The gentle dough handling, that is made possible by the use of servo control, helps preserve the dough’s cell structure – it can also help minimise shear, compression and ram


The use of ovens accounts for a significant proportion of the carbon emissions produced by industrial bakeries”


movement. Benefits to bread quality, according to Baker Perkins, are said to include up to 15% increase in cell count, up to 20% increase in softness, greater volume, improved crumb structure and better colour.


Proving With


bakery consistently


challenges changing


such as consumer


demands, alongside rising energy costs and supply change issues, flexibility in production lines is now more important than ever for baked goods producers. While in an ideal world each


product would have its own, bespoke production line, the large upfront investment in equipment, along with space constraints in factories today make this approach unfeasible for most manufacturers.


Spooner has designed its ensured that its provers, ovens and coolers to be able to offer the flexibility that is being demanded today. This means the product can be proved, baked or cooled in a number of different environments within the same machine, all while maintaining the consistency and quality of the end product, using the most efficient process possible. Probably the most significant factor within a prover is temperature. This


24 Kennedy’s Bakery Production December/January 2023/24


needs to be maintained at a higher level than the temperature required for yeast to ferment or multiply. Yeast will die at temperatures above


55°C, however this is often seen as the control temperature within a prover. The yeast within a piece of dough will never see these temperatures because of the energy required to heat the dough. A balance between the dwell time within a prover and the temperature set point is required. According to Spooner, several factors need to be considered when selecting an appropriate proof time, including the total mass of product within a prover at any one time, the dough container size or – if the product is placed directly onto the transporting medium – the amount of airflow within a prover. A higher airflow will give a greater heat transfer, therefore reducing the time and temperature. However, too much airflow can


have a negative effect, as the product can become dried out on the surface and ‘skinned’. This will mean the heat transfer through the surface of a product will be reduced and is likely to cause inconsistent results in proving. Humidity is another factor which can greatly affect doughs containing yeast. spooner pointed out that an accurate


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