Library Archives - Baking & Biscuit

Faster and better

Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.

AMF: Smart sourdough baking starts here

Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques to handle this delicate dough.

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Batch mixing: as great as the sum of its parts

Batch mixing goes hand-in-hand with product diversity and varying quantities. It ensures the uniform distribution of the ingredients in the mix, with strict recipe control, yet great flexibility for diversity in formulations.

Two-stage mixing takes center stage

Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.

A fully-automated flow

Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.

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VMI: A good mix

When choosing the optimum equipment to perfect the process, technologies for batch and continuous mixing can bring the best-suited functionalities for each product range, manufacturing plant and operation.

Easy as pie: AMF Bakery Systems automated lines for pies

The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.

How to scale up artisan bread production

Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while providing goods that still feel and taste artisan-made.

Pizza: AMF lines to keep them coming

For industrial production, pizza lines are made to welcome any variations required. Accurate processes are a must for these flexible lines.

Royal Smilde installs AMF pastry line

Royal Smilde is known for its rich diversity of sweet and savory baked creations. Either sold under its own labels, through collaborations, or as private labels, the products made by the Dutch bakery are in growing demand worldwide. A very flexible production line helped them increase production volumes, built by AMF Bakery Systems (Tromp). Particular care was given to automating apple turnover production, namely – dough folding into a triangle.

Mixing: How to scale up artisan bread production

Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while still providing goods that still feel and taste artisan-made. The demand for healthier options in baked goods continues to rise, and the COVID-19 pandemic has only intensified this trend.