Baking & Snack - November 2005 - 47
PROCESSING TECHNOLOGY
crust that is lighter in color and with white spots. Under
proofing can also cause holes in the crumb structure and
course, open, ragged or irregular grain.
THE PERFECT FIT. There are several things to consider
when choosing a proofer. Bakeries need to select a style
of proofer based on space and simplicity. "If you're running all the same peel boards or pan sizes, you have a
larger choice of what to go with. But if you're running
boards and pans of different sizes, it limits your choice,"
the vice-president of sales and marketing of a Georgiabased company said.
"A major consideration is the production rate. A facility
making 10 pieces per minute compared with 200 will use
very different equipment," said the vice-president of sales
at the Ohio-based manufacturer. Other things to consider
when choosing a proofer are the existing line capacity and
speed, the available area for future construction and the
quality requirement as compared with available capital, a
representative of the Texas-based company said.
"Even in an automated system, you want it to work into
your overall bakery flow in the present tense as well as any
future expansion," the vice-president of sales and business
development from a Pennsylvania-based company said.
OUT WITH THE OLD. The vice-president of sales and
marketing for a North Carolina-based manufacturer said
that when deciding whether or not to upgrade an existing
proofer, the most important thing to consider is available
floor space, followed by the desired level of sophistication in
the controls and cool-down features. Lastly, he said that bakers should consider the level of sanitation they require.
ᮡ Constructing this proof box with an aluminum frame allows a rigid,
rust-free enclosure.
THE FRED D. PFENING CO., INC.
ᮣ Both pan and peel board products and can be fully automated on
this rack proofer.
GEMINI BAKIERY EQUIPMENT CO.
50 / BAKING & SNACK / November 2005
"When bakers are contemplating upgrades, the first
thing that typically makes them go with a new system is
if maintenance problems are an issue and downtime is
a problem. Bakers also upgrade for enhanced sanitation
and throughput," said the vice-president of marketing for
a North Carolina-based manufacturer.
It's also important to factor in the experience, sophistication and reputation of the supplier, according to the
Ohio-based company. "A cheaper piece of equipment that
performs poorly is hardly cost effective. A bakery should
also know how much product it wants to proof and the durability of the equipment," a company representative said.
The Texas-based manufacturer summed it up saying
that the right time to upgrade is when a bakery is at capacity, or its current system is having performance issues
that cannot be easily corrected. When selecting a new
system, a baker needs to understand his or her options.
A consistent, even proofing environment is the most
important factor in a successful proofer. To ensure this,
a calibrated and accurate probe with high stability can
be placed in a position that is best to monitor the average environment near the product. "It's also a good idea
to have observation windows in the proofer. so that the
product can be monitored visually without opening the
proofer door because that can change the air flow and interior environment," the Texas-based manufacturer said.
There should also be an option for some sort of fresh-air
intake to prevent mold growth and stagnation. The Georgiabased manufacturer offers a system that introduces 10%
fresh air into the proofer, eliminating any mold problem.
A New York-based manufacturer offers a proofing
system that allows for accurate control throughout the
entire process. These systems have the ability to perform
double-zone proofing. "For example, you can have a dry
proof on the first part of the proofing cycle and then finish
with a wet proof. Or you can use the first part as a retarder
and then enter into a higher temperature, wet environment on the second half," the company's president said.
Baking & Snack - November 2005
Table of Contents for the Digital Edition of Baking & Snack - November 2005
Contents
Baking & Snack - November 2005 - 1
Baking & Snack - November 2005 - 2
Baking & Snack - November 2005 - 3
Baking & Snack - November 2005 - Contents
Baking & Snack - November 2005 - 5
Baking & Snack - November 2005 - 6
Baking & Snack - November 2005 - 7
Baking & Snack - November 2005 - 8
Baking & Snack - November 2005 - 9
Baking & Snack - November 2005 - 10
Baking & Snack - November 2005 - 11
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Baking & Snack - November 2005 - 18
Baking & Snack - November 2005 - 19
Baking & Snack - November 2005 - 20
Baking & Snack - November 2005 - 21
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