Baker Perkins is sponsoring and attending Campden BRI's fifth International Bakery Technology Conference in Chipping Campden, Gloucestershire, UK on the 19th and 20th May, 2020, which will examine recent developments in the bakery industry.
We will be discussing innovative developments in our range of mixing and forming equipment.
Full details of the Conference can be found at https://www.campdenbri.co.uk/bakery-technology-conference.php
New technology now makes high-speed mixing possible in any climate on Tweedy™ mixing systems. The Tweedy™ SuperCool process combines radically enhanced bowl cooling with advanced control technology to provide precise management of final dough temperature, regardless of the ambient conditions.
The technique features a re-designed cooling system that can significantly increase heat transfer from the dough to the cooling jacket during mixing. There is complete control over dough temperature, with no need for the additional capital and energy costs of flour cooling equipment and bakery air conditioning. Neither is ice addition necessary.
The effectiveness of the system is demonstrated by a reduction in final dough temperature of 5.5°C (9.90F) on a large batch industrial mixer. The target temperature for dough is normally 26 to 30°C (79 to 860F), which is fundamental to efficient downstream handling.
Baker Perkins’ specialist software measures flour and ambient temperature and relates them to energy requirement for the mixing process. It then regulates incoming water temperature and applies jacket cooling to achieve the exact dough temperature required.
Tweedy™ SuperCool is suitable for high-output plant bakeries making pan bread, burger buns, rolls and pizza bases, including the sour dough, liquid sponge and sponge and dough processes.
All the key features that contribute to precise control of the dough structure and rapid mixing times maximising consistency and quality are retained in the Tweedy™ Supercool.
Short mixing times, small batches and dynamic scheduling minimise downstream waste, giveaway and downtime caused by dough gassing. Product costs are kept low by water absorption rates up to 75% and efficient development of the available protein which produces strong dough from lower protein flour.
Within our forming capability, 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.
A seeding attachment for the Multitex4™ moulder makes a fully-enrobed seeded loaf which 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.
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