Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges, to achieve high-volume, consistent results. Flexibility and innovation joined in dedicated production lines help provide the answers for endless product variations.
Minipan: The Multipurpose Line for specialty bread
+ Can shape many different breads, from hamburger buns to tin bread, hot dog rolls and molded breads
+ The RAFFINATORE: punch and fold technology is at the core of the line
+ Equipped with proprietary Scrap Free technology
+ High versatility, with respect for traditional recipes and baking methods
Minipan and Multipurpose versatility
With a Multipurpose line by Minipan, you can produce buns, bread rolls, hot dog buns, tin bread, bisnaguinha and many other types of products. It is the line the Italian specialist recommends to manufacturers looking for flexibility in production: in this case, with a single line they can achieve a great variety of products, maximizing their capital investment.
Franco Fusari, co-owner and sales director, shared with us the concept of this line’s design: “Since the respect for the recipe is a cornerstone at Minipan, the customization of the line is just a consequence. Collaboration with expert technologists allows a deeper study of the customers’ recipes and methods, and it improves the creation of a tailor-made line.” Efficiency also influences the design of this versatile line. It has a high degree of flexibility packed in a small footprint. Fusari suggests that this “Makes the Multipurpose line a ‘future-proof’ investment.”
Besides, significant recipe cost savings are possible thanks to the RAFFINATORE technology it incorporates, which works to improve the gluten network naturally, without the use of any improvers while supporting the use of weaker (and cheaper) types of flour. Using fewer ingredients means cleaner-label claims can be achieved, a very valuable selling point for cutting-edge bakers,” he underlines.
At the core of the line is the RAFFINATORE: punch and fold technology used as a sheet generator to homogenize the air cells distribution inside the crumb. The “RAFFINATORE brings back the process used by ancient bakers. This machine generates a sheet of dough, folds it, and after rotating the folded sheet, restarts the process for a defined number of times,” explains Fusari. It provides a more uniform structure to the dough, while homogenizing the dimensions and the distribution of the air cells. Since the speed of a single RAFFINATORE is fixed, industrial capacities can be achieved (up to 6 tons per hour) by installing an incremental number of machines.
Read the second part of this article in baking + biscuit international, issue 3, including challenges and solutions embedded in technology, product trends and versatility in this segment.
