New bread dough cooling system at IBA

New technology which optimises handling of bread dough through precise temperature control on Tweedy mixing systems is being introduced by Baker Perkins at IBA in Munich (Hall A6/321). The Tweedy SuperCool process features radically enhanced bowl cooling to provide strict management of dough temperature in any climate. Other Baker Perkins upgrades making their first appearance at IBA focus on making bread and biscuit production smoother through improvements to hygienic design that make maintenance and cleaning simpler and quicker. The Tweedy SuperCool technique features a re-designed cooling system that significantly increases heat transfer from the dough to the cooling jacket during mixing. It gives complete control over dough temperature, which is fundamental to efficient downstream handling. The Tweedy SuperCool mixer is suitable for high-output plant bakeries making tin and pan bread, rolls, burger buns and pizza bases. All the Tweedy features that contribute to precise control of the dough structure and rapid mixing times maximising consistency and quality are retained. Tweedy SuperCool enables this cost-effective and proven process to be used in hot climates including the Middle East, Latin America and parts of Asia where the number pf plant bakeries is increasing, and where effective dough temperature control is a potential problem. Where the Tweedy process is already established, SuperCool offers tighter control of dough temperature, especially where seasonal variations in temperature can cause the dough temperature to rise to levels where the dough becomes sticky and difficult to process. Even in temperate climates bakers frequently resort to imprecise options such as adding ice to the mixing bowl: Tweedy SuperCool eliminates the necessity to do so. Another element in the Tweedy system, the bowl hoist, has also been upgraded. This is now washdown, with excellent access to all areas for thorough cleaning by hose. Enhanced hygiene means less debris, and any remaining debris is easy to see and remove. Bread dough forming The Accurist2.1 dough divider now features foam and rinse hosedown cleaning, and a customised low-pressure spray gun is supplied. The Accurist2.1 uses servo control to achieve the optimum balance between accuracy and quality, even at high output. Servo control preserves cell structure by minimizing shear, compression and ram movement. Quality benefits include up to 15% increase in cell count, up to 20% increase in softness, greater volume, improved crumb structure and better colour, with a standard deviation of 2.5g to 3.5g SD on 900g pieces. IBA will see the first showing of a seeding attachment for the Multitex4 moulder. This technique to make a fully-enrobed seeded loaf involves rolling the coiled dough piece in the seeds or grains before panning. This results in seeding the top, bottom, sides and ends of the loaf, achieving good coverage while simultaneously solving the problems of pressing the seeds fully into the dough piece and avoiding waste. This option can be retrofitted to installed machines and used with or without another new development - incorporating inclusions by interspersing them within the coils of dough. This is the technique used to make classics such as French pain-au-raisin and American cinnamon swirl. Swirling has many advantages compared with simply mixing the inclusions into the dough: concentrating them in thin strata rather than being widely dispersed creates a much more visually interesting product with an intense flavour hit. Innovative equipment for the biscuit industry A new generation of rotary moulder will be introduced at IBA. Although the Series3 is a completely new design it retains all the important process characteristics and adjustments of its predecessor while significantly improving operation, hygiene and maintenance. Soft-dough moulded biscuit and sandwich cookie dough pieces in a range of weights and thicknesses can be produced at high outputs in environments where close control of size, weight and texture are essential. The Series3 has been advanced to TruClean standards, with fewer covers, and components that are easier to access and remove for cleaning. Direct drive eliminates chains and sprockets. This machine incorporates the full range of adjustments, giving close control of all major process variables to maximize quality and productivity, which have made the Baker Perkins rotary moulder the industry standard around the world. The range of independent adjustments maintains key product characteristics such as thickness and texture. The TruClean approach to hygienic design was instigated to meet a clear demand from the industry for higher standards. It involved radical re-design of machinery in order to reduce the need for maintenance, and make access much easier where it is needed. The latest TruClean 3-roll sheeter and gauge roll for crackers and snacks will be at IBA. These units complete the upgrade of Baker Perkins’ range of sheet forming and cutting lines to TruClean standards, bringing major benefits in maintenance and hygiene, with lower costs and faster changeovers. Time for a typical cleaning routine for a line can be reduced by up to 40%. These Baker Perkins lines comprise either a 3-roll sheeter or a laminator to take a bulk feed of dough and form it into a sheet, ready to pass through gauge rolls which achieve the chosen thickness, and then a rotary cutter before baking. Baker Perkins is a world leader in the supply of automated production lines for the production of crackers and snacks. The sheet and cut process is traditionally used on harder products, while laminating gives a light, flaky, crisp texture which cannot be achieved in any other way.

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