98 BAGEL PROCESSING ᮣ The hot water in a bagel boiler gelatinizes the starches on the surface and gives the final product its sheen and chewy texture. HEAT AND CONTROL steamed alternately," he added. Heat and Control manufactures three types of bagel cookers: immersion bagel boilers with top and bottom conveyors, waterfall systems for lighter or softer products and steam cooking chambers. Companies that don't want any markings on their bagels will generally select a waterfall system. Instead of submerging the proofed dough piece in water, this method carries the bagels on a belt with approximately ½ in. of water and a spillway across the width of the unit pours water at 200 to 205°F over the top of the bagels. Both the immersion and waterfall cookers are available with either direct- or indirect-heated water. Direct-heated systems feature heating tubes within the vessel, whereas indirect heating uses a steam-generated heater in the water line, and the water is circulated from there into the tank and back out again. "The steam-injected heaters work well if your company already has a boiler in the plant and excess steam you WOLVE F NEH PROCTOR 3r f 5 4 Ovens Dryers Coolers � Alt Wolverine Proctor, LLC 4 40 old 251 Gibraltar Road Horsham, PA 19044 Phone: 215.443.5200 Fax: 215.443.5206 Email: sales@cpmwolverineproctor.com www.cpmwolverineproctor.com For more information, see Page 129 BAKING & SNACK / March 2009 CPM Wolverine Proctor LLC 3 Langlands Avenue Kelvin South Business Park East Kilbride Glasgow, UK G75 0YG Tel: 44 (0) 1355.575350 Fax: 44 (0) 1355.575351 www.wolverineproctor.co.uk Email: sales@wolverineproctor.co.ukhttp://www.cpmwolverineproctor.com http://www.wolverineproctor.co.uk