Pizza Production
of these dough alternatives can prove problematic due to their consistency, stickiness, and fragility. The consistency of these ‘slack’ doughs requires extra-sensitive equipment to handle the initial mixing. After mixing, the high moisture content and low elasticity of slack dough mean it can stick to surfaces such as belts and nozzles. To counteract this, consider products with non-stick properties. While pizza producers face the challenge of creating new and innovative pizza offerings for an ever-more demanding consumer, AMF is confident that its pizza production systems and lines are able to handle anything. “We are able to handle vegan, sour-dough or vegetable dough products,” says Hans. “Further, our Waterfall topping applicators are able to strew layers of vegan cheese and vegan protein onto both pizza’s and flatbreads.”
Because of the growing demand for more healthy ingredients, AMF Tromp make-up systems have been engineered to ensure they are able to handle a wide range of topping ingredients, including the new vegan types and the new vegetables that are trending as toppings. I was keen to find out whether it is possible for pizza producers to address the ‘personalisation’ trend that is growing across many sectors of the food industry. Hans says that while personalisation has been a trend for some years, the traditional products, flavours and style pizzas – like Napolitana, American deep dish and thin crust Margherita remain very popular. “Of course, we make the systems, not the pizzas,” he says. “But our pizza production systems and topping lines are able to cost-effectively handle both mass production and shorter personalised production runs, with quick line changeovers times to make this possible,” he says. I asked Hans how pizza producers can best add-value to their pizza offerings to make them stand out from their competitors? Unsurprisingly he immediately suggested that they use the best equipment on the market! His next piece of advice was that producers need to focus on their dough. “We believe that stress-free handling of the dough makes the difference between an ordinary dough and a great dough! ‘It’s all in the dough,’ is a marketing phrase used by one global pizza producer, and we agree completely with that.
“Many bakery operations are not equipped to deal with the demands of vegetable-based or gluten-free pizza-making”
“Horizontal mixing, relaxation, stress-free sheeting and proofing systems and baking on stone floor tunnel ovens, is the key to creating beautiful pizza’s for both the fresh market and the frozen market segments. Then topping with a flexible solution that is able to handle many ingredients, do changeovers and still be productive – even at speeds of up to 100,000 pizza’s per hour.”
Quality is key
Uwe Benz, Sales Director Line Solutions at FRITSCH Bakery Technologies GmbH & Co. KG told me that he has seen a move towards pizza products with long pre-fermentation times and a more open structure. “Consumers today prefer pizza bases that look like they were handmade,” he says. “So, the base should not be completely even or round. We are also seeing a trend towards more toppings, but it isn’t the quantity that is important here, but rather the choice of ingredients. Ingredients need to be fresh and of high quality, which can be seen, for example, in the selection of the cheese. Many pizza producers are moving away from the traditional topping of analogue cheese to mozzarella, for example.”
34 Kennedy’s Confection April 2022
KennedysConfection.com
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