There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.
Sweet or savory, pies are a perennial favorite among consumers. Highly specialized production lines are developed to ensure production meets quantity as well as quality needs, efficiently.
There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.
Technology innovation not only ensures the right temperature, airflow and humidity settings, but also addresses a priceless ingredient in baking: time. Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, which was designed to do both. It is designed to be flexible in function, footprint, and form.
For heavy-duty
processing with consistent results, various technologies of industrial proofers accommodate the needs of
the dough and the plant itself.
Pizza and flatbreads. Naan and wraps. Pitas and handheld snacks. This is a generous and exciting product range, with ample space for new innovations. AMF Bakery Systems (AMF) designs complete systems that support all of them, with results matching artisan craft.
The consistency of perfectly formed dough depends entirely on the conditions during fermentation. DIOSNA develops pre-dough and dough fermentation systems that can ensure required parameters, with various degrees of automation.
With over 8,000 new patisserie product launches every year, the challenge for industrial bakers is to diversify their offers by developing innovative creations that also pass nutritional checkpoints and provide an exciting eating experience, through an efficient manufacturing process.
On-the-go or in home offices, nothing seems to be able to slow snacking down. Snacks are also increasingly the preferred option over regular mealtimes. Together with the hunger to snack, however, the demand for more diverse, healthier and tastier products also grows. Flexible technology is needed for the task.
Notable examples we looked into include Koenig’s new generation of roll lines – the KGV Plus, and the latest addition, KGV EC that was just launched at iba.CONNECTING EXPERTS mid-March.
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in production.
RONDO observes special donut shapes are increasingly in demand, and so is the flexibility to produce them all on one line, which also makes fast changeovers a necessity.
