Buns & Rolls (Reiser -- 5 of 12) - 3

Building in an increased level
of flexibility is key to helping
bakers produce the buns and
rolls consumers are looking
for. These offerings include
everything from smaller, lowercount versions of traditional
products like slider buns to
lower-carb and gluten-free
offerings incorporating plantbased ingredients. Bakers
are also seeing continued
demands for upscale bun and
roll versions. The category is
innovating with new sweet
and savory profiles and hearty
bun and roll options featuring
inclusions of seeds, cheeses
and dense whole grains.
The growing range of new
ingredients and possible
formulations presents bakers
with an ongoing challenge
of meeting quickly evolving
consumer demands through
the introduction of new lines.
With this appeal comes the
necessity for bakers to maintain
the consistency of the raw
ingredients and the associated
need for accommodation
through varying degrees
of fermentation, dough
conditioners, hydration and
temperature regulation.
John Kirkpatrick, Bakery
Specialist at Reiser, said,
"Today's changing formulations

ReiserExpertsCampaign_BunsRollsEzine_v2.indd 3

require equipment with as
much versatility and flexibility
as the customer base they're
serving."

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Ensuring the continuous
quality of a growing range
of products means bakers
must develop consistent and
reliable processes. Depending
on the ingredients used, this
could mean some doughs
will benefit from additional
resting time to rehydrate lost
moisture or will need additional
time for resting to allow the
yeast to process and improve
machinability. For instance, Mr.
Kirkpatrick shared that straight
doughs need little rest while
artisan doughs benefit from
additional fermentation time.
Dough conditioners, which are
trending toward the all-natural
variety, can assist bakers in
producing reliable formulations
with strength, extensibility and
extended shelf life.
No matter the bun or roll
product being produced,
proper mixing of the dough
remains the number one key
to creating good product.
Overworked or underworked
doughs tend to become
"bucky," he said. These doughs

will not stretch out in the
machine and can shear the
dough. Overworked doughs
also lack the necessary gas
retention and machinability."
"When working with bakers,
we often recommend they lean
toward dough that's slightly
overworked than underworked,"
he said. "By pushing doughs to
the edge, bakers can improve
extensibility and produce
variations in crumb structure."
Finding and maintaining the
edge is critical when it comes
to avoiding the creation of
sticky doughs that adhere
to equipment and lack the
volume to produce a robust
crumb structure. Less work
on the dough helps achieve a
more-open crumb structure,
and proper use of dough
strengtheners and reducing
agents can benefit the process.
Dough machinability is also
improved by avoiding the use
of divider oil. Although many
bakeries have eliminated it
because of the associated
problems and costs, is it still
in use by some bakers. While
many older machines continue
to rely on its use, newer
machines reduce or eliminate
the need for divider oil. This is
beneficial because it removes
the mess and the subsequent

6/28/2019 1:23:00 PM
Buns & Rolls (Reiser -- 5 of 12)

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