“The advantages of a closed system manifold depositor is obvious, better control of the cell structure in the case of aerated masses, better temperature control for temperature sensitive masses, less retention of product in the system meaning less waste during cleaning regimes and simply easier to clean than hopper depositing systems anyhow,” he adds. The Wymbs “OCD”, the drive provider for the volumetric manifold and similar in construction to the mallow depositing system, is a “retro-fit depositor” designed for mounting to or above existing chocolate moulding lines or indeed hollow wafer lines. The manifold is ordinarily of “flow through” construction allowing it to be integrated into a recirculation system which is usually employed with all chocolate and fat cream lines. “The same type of depositing system is also employed for producing cupcakes, depositing aerated batter into baking pan impressions and later injecting aerated cream into baked and conditioned cakes, or into baking pan impressions for production of lady finger biscuits, barquette, cake bars and a lot more,” Kevin says. From speaking to Sam, Steve and Kevin, we can clearly see that gluten-free products are on the rise in the bakery industry, and lines have been developed to factor in changes to recipe formulation and better hygiene practices. Steve looks to the future of these advancements and predicts: “Lines will have the capability of handling many different formulations and weight points. People can’t afford to have a machine that only does one thing - they need highly accurate processes capable of handling multiple products and formats of different weights and ingredients.”


Q&Awith Jeff Zeak, Bakery Specialist at Reiser


Is there a “typical” formulation for gluten-free items? No,


there isn’t a typical formulation. Gluten-free


formulations will range in consistency from the viscosity of a thin batter to stiff dough. Additionally, formulations will vary by the type and amount of added ingredients: • Starch/flour source choice based on potato, rice, corn, amaranth, teff, millet


• Legume/bean flours • Hydrocolloid gums and gum alternatives • Vegetable type source – dried powders vs. fresh • Type and level of egg used – fresh, frozen, powdered • Dairy proteins and combinations – protein concentrate, whey, casein


isolates,


• Differences in ingredients from supplier to supplier • Variations in other ingredients used in the formulation


When should bakers consider scaling up production? I recommend bakers consider scaling up when the demand for finished product exceeds supply and the baker is looking for improved throughput. • When product produced is difficult to process • When looking for improved time efficiency • When labour cost is high • When skilled labour is in short supply • When the cost of ingredients is high • When you need to reduce production/product loss • When automation of your production process makes things more efficient and cost-effective.


Are there certain steps bakers should take to produce high-quality gluten-free products? • Start with the use of quality ingredients, having a formulation with the proper type and level of ingredients and have a good understanding of ingredient function.


• Cultivate an understanding of the type and intensity of the processing equipment


• Create consistency of process: • Attention


to time and temperature of environment, ingredients and water used


• Order of ingredients introduced during mixing • Do things the same way each time


What systems for gluten-free does Reiser offer? Reiser offers a wide range of equipment solutions for processing gluten-free bakery products including dividing, batter and dough handling, depositing and packaging for extended shelf life of products.


Are there any myths around gluten-free that you can dispel for bakers who are on the fence about adding the production of gluten-free items? Myth – Gluten-free is a fad. False, it is not a fad. Gluten- free is a product category that satisfies a medical condition that impacts 1% of the population. For others, gluten-free foods satisfy a lifestyle choice of healthy, feel-good eating. Gluten-free is here to stay and consumers desire great gluten-free choices that fulfil their lifestyle needs. Myth – Gluten-free is difficult. Gluten-free can be difficult, but Reiser and Vemag make it easy.


bakeryproduction.co.uk Kennedy’s Bakery Production March/April 2022 31 the facility


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