Baker Perkins will be attending the ASB's BakingTech 2018 at the Hilton Chicago in Chicago, IL, February 25th - 27th, 2018. We will be highlighting our latest bread mixing and dough forming systems.
We will be promoting the capability of Baker Perkins' equipment to make high quality bread in Europe and other parts of the world, where low protein flour is commonplace. We are confident that our systems, using no-time dough, can make a high-quality loaf from low-protein flour.
Two innovations developed by Baker Perkins for the Multitex4™ bread moulder add value to standard loaves by fully enrobing them with seeds or grains, and by creating attractive swirled loaves – or by doing both on the same machine.
These innovations are available both with new machines and as retrofits on existing moulders.
Fully enrobed seeded bread
Seeding the top, bottom, sides and ends of the loaf (known as fully-enrobing) adds visual appeal to the product as well as value, and supports claims to be tastier and healthier.
Demand for seeded bread is growing strongly and is usually met by simply sprinkling seeds or grains onto the top of the loaf as it exits the prover.
However less than 25% of the loaf’s surface is covered and there is no way of pressing the seeds into the dough, so a great deal may be left in the bag. There is also waste caused by seeds or grains falling through the gaps between the tins.
Baker Perkins' technique to make a fully-enrobed loaf involves rolling the coiled dough piece in seeds or grains before panning. This achieves good coverage and simultaneously solves the problems of pressing the seeds into the dough piece and avoiding waste.
Advanced inclusion incorporation
The second innovation incorporates inclusions by interspersing them with the coils of dough. This technique 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. Damage to delicate inclusions such as seeds, nuts, dried fruit and chocolate chips is avoided and it is possible to use fillings that would adversely affect texture if mixed into the dough.
Swirl breads with cinnamon or raisins are well established and can readily be made on the Multitex4™, but bake stable powders and inclusions such as seeds, chopped nuts, dried fruits and chocolate chips are all possible.
The unique close-coupled four-roll sheeting head of the Multitex4™ progressively reduces dough thickness to produce a long thin sheet onto which the filling or inclusions are sprinkled or spread. It is the length of sheet that determines the number of coils, and the Multitex4™ can achieve up to 4.5 coils: moulders with fewer rolls or gaps between them struggle to get beyond 1.5 coils without damaging the dough.
BakingTech is the baking industry's leading technology conference and exposition. ASB's annual conference offers technical solutions, insight and experience. Over 1,300 baking professionals participate in a number of venues where knowledge and information is shared.
Attend 30 innovative technical presentations. Meet with over 200 equipment and ingredient suppliers. Participate in professional workshops and luncheons. Attend the Leadership Discussion where you can hear it first from the experts.
Full details of the event can be found at https://www.asbe.org/bakingtech2018
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