Topic: Artisan breads

MODERN-BAKING

Baking Management Staff

Fri, 2006-06-16 12:00

What are the advantages of stressfree makeup systems for artisan breads?
Stress-free makeup systems are able to turn highly hydrated dough into a continuous dough sheet without inflicting any stress on the dough.
This is important for artisan breads due to the high hydration levels of ciabatta, Italian and French breads. Stress-free systems are able to keep the hydration in artisan dough, which maintains volume. Also, consumers want to be reminded that their artisan breads have Old-World style, where artisan breads used to be made by hand. Therefore, no-stress makeup is necessary to give artisan breads Old-World appearances and tastes.

What other benefits do no-stress makeup systems give artisan breads?
In other makeup systems, where artisan dough travels through a divider and rounder, artisan dough also must travel through an intermediate proofer because the dough has undergone stress. Instead of dividing and rounding the dough into manageable pieces, which degasses the dough and damages its integrity, stress-free makeup systems form a continuous sheet and eliminate the intermediate proofing stage. In addition, divider oil is not needed.

How popular are sheeted systems for artisan breads?
Many equipment manufacturers say that 90% of artisan bakeries in the United States create a continuous sheet of dough in artisan bread production.

What artisan breads are ideal for nostress makeup systems?
Long and rectangular loaves are ideal for no-stress systems. These include baguettes, coupe, Parisian and ciabatta.
Ciabatta is one of the most popular artisan breads on the market. Although formulas vary, ciabatta dough typically has absorption rates between 65% and 80%. Again, stress-free makeup systems are able to handle this high water content without degassing the dough and maintaining loaf volume.
Stress-free makeup systems work best with long and rectangular loaves because the breads are entirely shaped through automation. Round artisan loaves, such as boules, often require manual labor to get the shapes just right.

Are round artisan loaves able to be shaped through automation?
Yes. One manufacturer offers a volumetric divider that creates artisan boules without manual labor.
This system offers servo drives that control the pressure in the volumetric chamber, which maintains dough integrity. A V-belt rounder automates the rounding of the loaves.

What happens when artisan dough is sheeted?
Bakers enjoy the flexibility that stress-free makeup systems offer.
Bakers are able to alter the thickness of the dough sheet and the dough's internal structure. Bakers who operate on relatively short runs ranging from two hours to four hours will find this feature beneficial.

What happens after an artisan dough sheet has been created ?
Many artisan bakers use a combination of curling chains and pressure boards to mould the dough into artisan bread.

Rheon artisan makeup system offers no-stress

How can bakers separate, weigh and cut artisan bread bakery foods?
In today's competitive and turbulent marketplace, artisan bakers require these questions to be answered and solutions provided. With Rheon's technological breakthroughs in stress-free makeup systems, all of the above are possible. Rheon artisan bread makeup equipment has the ability to transform a continuous dough sheet of highly fermented dough with hydration levels in excess of 80% into value-added artisan breads and rolls. The soft ciabatta dough is reduced to the desired thickness using the patented Stress Free Stretcher and cut into rows of ciabatta sandwich shaped rolls. The rows of sandwich rolls are weighed, cut and separated and transferred onto the seeding conveyor system.

How can bakers automatically seed artisan bakery foods?
When the rolls are transferred onto the seeding conveyor system, sensors detect the dough pieces and start the water spray system that deposits water onto the surface of the dough. The dough pieces are then transferred onto the seeding conveyor and seeds are automatically deposited onto the tops of sandwich rolls. The seeders are designed to accept a wide range of seeds and can be programmed to deposit a light to heavy coating of seeds.
Both the water spray conveyor and the seeding conveyor have scrapers to take the water and excess seeds off of the line. The seeding conveyor removes and deposits the excess seeds for recycling.

Does Rheon offer gentle panning equipment for artisan breads? After the ciabatta sandwich rolls are coated with seeds, they proceed onto the panning conveyor system. As with all of Rheon stress dough systems, the panning also is designed to handle the dough without giving additional stress. The top conveyor will time with the tray feeding conveyor to gently deposit the rolls.With both top and bottom conveyors moving, the rolls are not dropped, but smoothly put onto the boards with the proper pitch to insure even proofing and baking.
These options are available with Rheon Stress Free Artisan Bread Lines and provide bakres the abilities to stay true to their artisan principles, while being able to add value and mass produce these value-added artisan bread products.

For more information, contact Rheon USA at 949-768-1900 or go to www.rheon.com

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