MIXING AND PROOFING
will also enable tighter control of moisture and density, which can directly impact bake performance and product shelf life. “Today’s most advanced systems
also give manufacturers the flexibility to run a wide range of formulations – from traditional wheat-based doughs to more complex recipes that include alternative flours, inclusions, or ‘better- for-you’ ingredients,” concludes Dulcie. “This flexibility is essential as product portfolios continue to expand and consumer preferences evolve.”
Taking a holistic approach There is also a growing recognition that the mixing operation cannot be optimised in isolation. Upstream flour standardisation, including enzyme and improver strategies, and downstream process conditions such as proofing and baking, need to be aligned with the chosen mixing solution. To achieve this, it is important that bakeries adopt a more holistic approach, using cross- functional teams to review dough rheology, process capability, and final product performance together. Ultimately, the value of any mixing
technology will come down to one key outcome – consistency. When dough is consistent, everything downstream – from sheeting and forming to baking and packaging – becomes more stable, more efficient, and more predictable. For bakery manufacturers focused on quality, throughput, and cost control, getting the right mixing solution appears to be one of the most impactful process investments that they can make
The proof of the product…
To achieve proper dough consistency and optimal product quality, the proofing stage is essential. A variety of proofing solutions are available today – including vertical proofing technology, where prod- ucts are placed on proofing boards or peelboards; and spiral technology, where products are handled directly on the con- veying system. Arguing the case for vertical
systems, MathieuRollé,EquipmentProduct Manager at Mecatherm, said that vertical handling systems can improve product integrity.
“During passage through the proofing chamber, gentle handling is essential to prevent dough deformation or collapse and to ensure optimal product quality, especially when the dough pieces are at their most fragile state,” he says. Mecatherm’s vertical handling systems can provide good levels of protection thanks to their shock-free rotational movement, which transfers trays from the ascending to the descending stack. The smooth top-transfer mechanism ensures a continuous and seamless flow. “This feature eliminates product shock, making it particularly suitable for sensi- tive and highly hydrated doughs,” claims Mathieu. “The transfer mech- anism integrates an elevating stack, a de-elevating stack, and a top transfer pusher, which move simultaneously.” Products remain on their sup-
Image courtesy Sobatech.
ports throughout the process which eliminates the need for manual hand- ling and prevents the risk of damage or deformation during proofing.” Low con- veying speeds also contribute to smooth tray movement, which helps preserve product integrity throughout the process. When proofing large volumes of dough at an industrial scale, it is important that optimum conditions are maintained. All products should be exposed to the same airflow at the required temperature and hygrometry rate to achieve the desired quality and consistency. “The air handling unit of Mecatherm’s
proofing system makes it possible to con- trol the temperature and humidity rate inside the chamber. Continuous meas- urements allow the system to adjust the
parameters according to the predefined settings for a particular application,” explains Mathieu. Air is distributed via blowing ducts that are positioned in the lower part of the system. The air is then sucked by an Air Handling Unit (AHU) at either one or several points located in the upper part of the equipment. The AHU installed next to the proofing chamber adjusts the temperature and hygrometry according to the established setpoints. This continuous process ensures opti- mum ambient conditions at each point inside the proofing chamber. The system can operate with two tem-
perature zones – for example, for round family-size bread, the first proofing zone may operate at 21°C and 85% Relative Humidity. This zone can be followed by a retarding zone. “Such a setup results in better product volume, improved surface shine, and enhanced aroma development,” claims Mathieu. Mecatherm’s vertical handling sys-
tems can also adapt to a wide range of trays and supports, to allow for the integration of new recipes and adjust pro- duction as consumer demands change. ”The trays follow a unique traveling path, ensuring consistent conditions and treatment for all products. Accessibility and cleaning operations are simplified, changeovers are quick, and the inclusion of a HMI makes it easy to create and save settings to ensure optimised pro- duction,” concludes Mathieu.
FEBRUARY/MARCH 2026 • KENNEDY’S BAKERY PRODUCTION • 31
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