Baking & Snack - May 2008 - 98

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MAKEUP SYSTEMS

has indeed been cleaned," Mr. Campbell said. "Just running a clean-in-place loop in a machine now is not good
enough because you need to visually confirm that any
allergen has been removed from the system."
Customers are willing to pay for ease of sanitation, according to John McIsaac, vice-president, strategic business
development, Reiser. The Vemag is designed so processors
can get to all the product contact surfaces without tools.
Besides accurate scaling, the thing most bakers ask
for "probably before they ask for lower prices and faster
delivery," according to Mr. Campbell, is more training.
"Because of the turnover, they want some training that
is easy enough to have a new operator or maintenance
worker come in and be able to sit down and take training
without a lot of expense," he said. "We have developed a
series of interactive training programs that is available on
a CD-ROM or over the Web. A new employee can sit at a
computer and take the training program. It also includes
a quiz, so the company can evaluate how well the new
employee has retained the training."
BALLED UP. After dough is divided, it is common for the
dough piece to be rounded into a ball shape for initial
proofing. The rounder will take the dough at the base of a
cone or cylinder that rotates, and the dough piece travels
the cone against a spiral rounding bar and is discharged
at the top of the cone. The roundness of the dough pieces
helps seal fermentation gases into the ball.
A trend for rounders nowadays is to be more adjustable.
"You have to be able to adjust the pitch and the chamber
of the rounding tunnel or maybe even switch in and out
different rounder bars," Mr. Campbell said. "We have lines
that have two different sets of rounder bars, and you would
flip one set up and flip the other one down to handle the
wide variety of products being made on that line."
Rounders are available with many different bar sizes

ᮡ This moulder makes all types of bread from traditional to artisan with
pointed ends and can handle doughs with up to 85% water. It is rated at 3,000
pieces per hour for artisan bread and even faster for traditional loaves.
KAAK GROUP NORTH AMERICA

and configurations. "We have so many configurations it
kind of drives us crazy at times," Mr. Campbell said, "but
in reality, we have so many because the processes of our
customers have evolved to be such a wide suite of applications that we really need a lot of options to try match
what works best for them."
Kaak Group North America offers a rounder for artisan-style products such as boules that does not squeeze
water out and degas the doughs because of way it adjusts the tracks and its track guiding system, according
to Mr. Marraccini.
MOULD GOLD. Moulding is generally considered the
final makeup process, and it generally features three steps
- sheeting, curling and sealing. The Peerless Group,
Sidney, OH, has most recently concentrated on improving the moulding process because it is a core technology
that has not advanced to the same degree as others, according to Dane Belden, president and c.o.o.
The moulding process can be very maintenance intensive
as dough passes through narrow gaps at high rates of speed,
and any inclusions can damage the roller surface affecting
the quality of the finished dough piece. As such, Peerless has
developed a new roller surface for its S5 moulder that offers the low coefficient of friction properties of Teflon and
the high wear rate of steel, he said. "The new S5 moulder
concept we are working on is showing promise," Mr. Belden
added. "The result to the baker is less downtime and no
roller recovering - both very expensive things."
Also, Peerless eliminated the use of scrapers on its S5,
which significantly reduces maintenance and downtime,
he said. "Traditionally, scrapers are used on sheeting
heads to assure that the dough releases from the roller,
ᮤ To improve sanitation and maintenance, today's dividers allow for much
greater access.
GEMINI BAKERY EQUIPMENT CO.

BAKING & SNACK / May 2008

Baking & Snack - May 2008

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