Baking & Snack - April 2006 - 42

PROCESSING TECHNOLOGY

ᮤ Precision and automated application of oil increase product quality,
reduce waste, improve hygiene and increase life of baking pans.
BURFORD CORP.

polymerizing and improve the color of the baked item."
Excess or misdirected oil that contacts the exterior of
pans or other areas that will not be covered by rising/
baking dough will be detrimental to product quality and
pan life. Air and heat dry the exposed oil and cause it
to oxidize and polymerize, the result of which is a dark,
sticky coating that eventually dries. The darkening of the
pan surface causes more heat absorption and results in
darker, inconsistent finished products.
Proper application of oil or release agent prior to baking can also reduce ingredient loss and ultimately improve
product cost. Sesame seeds, oats or other toppings deposited onto buns and bread are partially blasted off by air
jets used to loosen products from pans during depanning,.
Processors routinely over apply toppings to compensate
for this loss and can save cost and reduce waste by eliminating the need to use the high-pressure air blast.
Another innovation used by several suppliers is preassembled mandrels with electronic chips embedded in
the shaft. When inserted into the oiler, the machine reads
the chip and automatically adjusts settings according to
the mandrel programmed for a particular product.
ᮡ Protective coatings applied to prepared pizza crusts provide an efficient
way to minimize dehydration during freezing and absorption of moisture
during later application of sauce and other toppings.
SPRAYING SYSTEMS CO..

Reduced oil usage and pan life extension combined with
good product release and improved sanitation are all
benefits of this system.
MAKE IT COUNT. Oiling systems have relied on PLC control for years, yet each year improvements and additional
bells and whistles are added as standard components. Such
improvements are a result of bakers' insistence to speed
changeovers, minimize product errors and increase machine autonomy from operators. "High actuation control,
product-specific nozzle design, robust construction and
discreet quick changeover nozzle assemblies help processors achieve their goals," one supplier noted.
Another equipment manufacturer revamped a bun pan
oiling system originally introduced more than 20 years ago.
"We rethought the concept and did a lot of research on
ways to improve the performance of the oil sprayed into
the pan, the hygiene and the longevity of the pan glaze,"
the supplier said. It all gets back to precision placement
and quantity of oil, he noted. More is not always better.
"We determined that a miniscule amount of oil -
about the size of a quarter - placed under a 3- or 4-in.
bun is all that is needed," the supplier said. "This is sufficient to prevent products from sticking, excess oil from
46 / BAKING & SNACK / April 2006

GLAZED OVER. Spraying system suppliers agreed that
more and more bakers view oil spraying as a way to extend
pan glaze life more so than simply acting as a release agent.
Oil functions as a barrier between the glaze and the product, which contains sufficient amounts of water. "Water, or
steam, plays a significant role in degrading pan glaze," one
supplier reported. "Keeping the developing steam away
from direct contact with the glaze extends glaze life."
In a way, it is a slippery slope. The better the glaze, the
less oil is needed to facilitate product release. As the glaze
wears off or is scratched due to pan handling and nesting
during storage, more oil is needed to protect the glaze
and help with product release.
At a cost of up to $4 per pan for reglazing, and the
average larger wholesale bakery having 15,000 to 20,000
pans (eight to 10 sets of pans for different varieties of
products, with each set consisting of approximately 2,000
pans), reglazing is a considerable ongoing cost. Average
glazing life is approximately 300 to 500 baking cycles
depending on the number of times pans are nested and
denested from storage. The same considerations apply to
cake or any other type of baking pan.
CAKE WALK. Historically, pan release agents for cake
pans, including snack cakes, cheese cakes or rounds, contained starch, flour or other type of cereal solid. To an
oil spraying applicator, these materials act like sandpaper,
wearing out parts faster and requiring larger and more

Baking & Snack - April 2006

Table of Contents for the Digital Edition of Baking & Snack - April 2006