“People can’t afford to have a machine that only does one thing”
If it is too high and too long hitting a bearing, it will destroy the bearing. Water is the number one cause of bearing failure in a bakery. We find that every bakery has a different level of washdown they do to their equipment. As GF and allergen free cookies continue to grow in demand, customers will require their equipment to be washed down in order to run these products safely for the consumer,” he says.
Depositors handle a multitude of products - doughs, tomato topping on pizza, they make biscuits, inject doughnuts, drop cake batters, add inclusions, fill bars or even traybakes and flapjacks. In terms of creating challenges for depositing systems specifically, Steve Merritt, Managing Director of European Process Plant Ltd, UK agent for GEA, tells us: “Formulation often leads to the dough/batter/mix rheology changing, for example becoming stickier or more viscous. Alternatively they may become more dense and harder to put though a depositor. With gluten-free products it is not unusual for the dough to be quite fluid (porridge consistency) which is a different challenge again.”
28 Kennedy’s Bakery Production March/April 2022
Sam says RBS has run some positive trials with gluten- free cookies but like Steve, sees further challenges: “Based on our product trials, the gluten-free or allergen-free cookie dough runs well through an RBS WCS250 Servo Wirecut. Of course, there is no gluten in the formulation thus if the dough rests for an extended period of time, it will flow and spread out on its own.”
Is greater automation the solution?
Automation in industrial baking has been implemented widely due to the benefits when compared to manual labour. Automation delivers consistency and weight accuracy whilst not damaging the fragile nature of dough structures, particularly with gluten-free products. Is this the answer to managing gluten-free depositing systems? Sam muses: “As demand continues to grow for this product, automated wire cuts and depositors do become more important to provide a more consistent shaped cookie for baking and packaging. Automation will require less labour to provide a more consistent cookie in both weight and shape. A more consistent product meets packaging guidelines and it also bakes a more consistent cookie.” Steve agrees and says: “We’re definitely seeing a growing demand for fully automated lines. Flexibility is the key for many bakers whatever they’re producing, not to mention reduced cost,
product variability and consistency in formulation and production.”
bakeryproduction.co.uk
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