Baking & Snack - October 2010 - 73

SWEET GOODS

known to be the most industrial solution on the market as well as the easiest to maintain and to clean. We
have been providing washdown lines for more than
30 years, whereas 'sanitary design' is a relatively new
concept to our competitors."
Equipment manufacturers have absolutely responded to bakers' requests for equipment that is
easier to sanitize and maintain, Mr. Walulek said.
"But it still comes down to fundamentals, and that
is a good, solid preventive maintenance program
to keep your equipment running efficiently all the
time," he added.
Fritsch offers premium sheeting, laminating and
makeup lines for sweet goods production, including
special machines such as the Rollfix, CTR and makeup tables for craft bakers. Additionally, it fabricates a
variety of lines such as the Multiline, Mulitcut, Euroline and Laminator 300 for wholesale bakers, and it
offers a variety of Impressa lines for industrial bakers
of croissants and pastries.
Lamination is an important dough makeup step
for many sweet good products because fat is incorporated between layers of dough to give it the flaky
quality expected of pastries. The Laminator 300 can
produce pastry blocks with up to 144 layers of fat
with a final thickness of only 20 mm.
Miniaturization of sweet goods products is another trend, according to Mr. Riggle, noting that companies are making croissants as small as 6 to 10 g and
Danish products as small as 20 g. "When a product
is reduced in size, this can create makeup issues with
folding, twisting and cutting because there is not
much product mass to work with," he said. "Attention must be paid by the manufacturer to his makeup
▼ Designed to extend the life of trans-fat-free shortenings, this fryer features
advanced solutions for frying and filtration.
BELSHAW ADAMATIC BAKERY GROUP

BAKING & SNACK / October 2010

tooling to ensure that the design is such that it can
handle this product size reduction."
Many bakeries also are attempting to produce
sweet goods that are less indulgent and healthier, Mr.
Riggle observed. "Zero trans fat shortenings are generally more difficult to process through a fat pump
than butter or margarine and, therefore, require a
certain amount of flexibility and technology in the
fat pumping system," he added.
Producing high-quality sweet goods that have a
clean label remains the biggest trend, according to
Mr. Wolf, also noting that there is strong growth
for organic products in the US. To this end, he said
Fritsch invested many years in its SoftProcessing
technology to meet the desire for clean-label sweet
goods. "We already treat dough as soft as possible
and with that bakers can avoid many additives," Mr.
Wolf explained.
FRYER ADVANCES. As it relates to fried sweet
goods, the most prominent change for products that
require solid shortening is trans-fat-free (TFF) oils,
according to Roger Faw, president of the Belshaw
Adamatic Bakery Group, Auburn, WA. "The growing
movement to reduce trans fats in foods is an attempt
to lower the risk of cardiovascular disease, and this is
based on research studies by the medical community," he said. "Therefore, in the recent years, consumer
groups and regulatory bodies have been pushing to
reduce trans fatd, which are scientifically linked to
heart disease and obesity."
As a result, fryer manufactures have been forced to
evaluate the effects of frying with TFF oils on the fry
process. "With all that has been learned, there is still

Baking & Snack - October 2010

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