Baking & Snack - October 2016 - 86

MIXING

repeatability over manual settings in adjusting for conditions such as summer or winter.
Temperature control can happen through a refrigerated jacket on the bowl or a refrigerated agitator bar, such
as with horizontal mixers from Shaffer, a Bundy Baking
Solution. "We provide more cooling surface, which can better control dough temperatures," said Terry Bartsch, vicepresident, sales, for Shaffer. "It's a reason a bread manufacturer would want to consider a horizontal mixer for artisan
production - that consistent, cooler dough temperature."
Shaffer offers a refrigerated agitator as a key component

While wholesale
bakers' conception
of artisan might live
further downstream
during makeup,
mixing is at the heart
of the process.

of its horizontal mixers. "For us, it's all about adding that
refrigerated system that cools the bar in the triple roller-bar
agitator." The system, he said, can reduce dough temperature from 4 to 6 F°.
That said, bakers should remember that, when it comes
to mixing artisan breads, temperature is about not only being lower but also being maintained for dough uniformity.
"Maintaining consistent ingredient temperatures is the
most effective way to produce the same temperature dough
repeatedly," Mr. Grutter said.
To that end, there is a host of other ways for keeping
the temperature when friction and other factors try to put
dough temps on the rise.
For Diosna, maintaining dough temperature starts with
bakers knowing the temperatures they are working with.
"We have developed a highly precise integrated thermometer, which allows the baker to watch the temperature during the entire mixing process," said Ronald Falkenberg,
dough specialist, Diosna. Additionally, because the mixing
process' energy exertion creates heat, Diosna mixers are
designed to shut off once a certain temperature is reached.
WP Bakery Group USA also offers tools for bakers to
monitor dough temperature in the mixing stage, with temperature sensors that help work in conjunction with the
mixer through a PLC to control the mix time. "Working
together with flour silos and water chillers, they can provide bakers with the reliable dough temperature they need,"
said Patricia Kennedy, president, WP Bakery Group USA.
VMI looks to the cause of overheating artisan dough.
"Based on the findings of scientific research, we
equip our kneaders with tools that are such that,
in terms of shape and positioning in the bowl, the
dough is stretched instead of knocked around,"
said Frederic Dangel, area sales manager, VMI.
Similarly, Topos Mondial places a heavy emphasis proper execution of mixing for a number
of reasons, not the least of which is temperature
control. For Damian Morabito, Topos president,
mixing artisan bread, specifically in a horizontal mixer, comes down to three key factors:
RPM, bowl shape and roller bar gap. "What we have
learned is that by properly configuring our mixers, the
dough cooling demand drops dramatically. It's more about
properly kneading than it is mixing," he said. "We're optimizing the mixing process - the kneading - so we don't
actually need additional bowl cooling. You don't have to
worry about cooling the dough if you're not heating it too
much."
Mr. Morabito noted that if the bowl geometry or roller
bar gap is off, properly dispersing the ingredients is more
Controlling dough temperature is key to consistency in the fermentation
process, and that starts in the mixer.
AMF Bakery Systems

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