Baking & Snack - October 2010 - 71

SWEET GOODS

also can be used in the production of sweet goods.
The newest generation MultiTwist features a newly
designed ability to produce Krapfen, which are donut-like products, and other pretzels products made
from sweet dough. To accomplish this, an intermediate table is added to the unit, and a special flour
duster applies an ultra-thin layer of flour onto the
dough cords to prevent them from sticking to the
unit's tools.
Fritsch also developed a new croissant coiling system, CSV, which was derived from its MultiTwist for
pretzels. This coiling system works for filled and unfilled products, noted Dieter Wolf, marketing manager for Fritsch GmbH, the Germany-based parent
company for Fritsch USA.
"The impetus is that one system instead of two
saves money, downtime and production space," he
said. "The resulting products are very precise in
shape and position of the tip. This bending device
enables completely closed bending of products."
Rademaker introduced two new systems in the past
couple years for the production of sweet goods, accord▼ This lamination line produces pastry blocks with
up to 144 layers of fat with a final thickness of
only 20 mm.
FRITSCH

BAKING & SNACK / October 2010

ing to Eric Riggle, vice-president of Rademaker USA,
Hudson, OH. First, The Netherlands-based company
delivered several lines with a unique cutting and panning system specifically for coiled products, where a
cinnamon roll or swirl Danish is automatically cut and
placed onto a pan, reducing labor at panning. "Also, this
system works in combination with an automatic jelly
spot depositing system," he said. "Because the makeup
line places the product precisely on the pan, we are able
to target deposit the jelly onto the product between
proofing and baking without any labor."
In addition, Rademaker delivered a machine for
producing Torsade product, which is a laminated
dough with a fruit or chocolate filling in between.
"The machine automatically twists the product into
shape," Mr. Riggle explained.
FLEXIBLE AUTOMATION. The most important processing trend when it comes to manufacturing sweet
goods is flexible automation, according to Mr. Riggle.
"Because the category is so broad and covers everything from donuts and Danish to cinnamon rolls and
bearclaws to palmiers, there
is a need to be able to produce a wide variety of products on the processing line
in the most efficient and automated method possible,"
he added. "There is also the
need to produce these items
either fully baked, fully frozen, pre-proofed and frozen, or freezer-to-oven."
Rademaker
manufactures the full spectrum of
equipment for sweet goods
starting after the dough is
mixed and ending when the
product is put onto a pan
or transferred to a freezer
belt. "The key item that
differentiates a Rademaker
sweet good process from the
competition is the attention
we pay to the client's product," Mr. Riggle observed.
"Because we are a custom
machine manufacturer, we
start by evaluating the customer's product and quality and develop a system
that will maintain or exceed their existing quality.
Also, a Rademaker system is

Baking & Snack - October 2010

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