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M A C H I N E L
I N E
1. Should I take a dough laminate sheeter with or
without automatic cutting system?
Even though it may seem strange, automatic cutting doesn't make
you gain some time. You can only reduce your labor force.
If you use a laminate sheeter without cutting system, assistants take care
of the cutting and shaping steps on a working table while the baker
can use the dough laminate sheeter remained free to take care of the next
dough.
If the cutting process is made through an automatic cutting system,
it will take place directly on the conveyor belts of the dough
laminate sheeter.
The latter would remain unavailable till the last bakery has been
put on trays. When shaping and stuffing steps take place, the automatic-cut
dough sheeter becomes a simple working table.
This detail won't be visible if the baker is in charge of each step
of the production process. But as quantities increase, assistants
in the shaping and stuffing steps will be required in order not
to slowdown the production process.
In addition to that, keep in mind that manual cutting can be carried
out with an expandable dough divider consisted of 5 wheels enabling
to cut 4 cross stripes at once.
This way, the manual cutting step will be as fast as the cutting
with automatic sheeters. As a result, the automatic-cut dough sheeter
won't make you gain some time, but will cost you much more...
2. Is it possible to purchase an automatic
incorporated cutting station and the corresponding cutting tools
later?
This is usually possible with Rondo dough laminate sheeters only.
3. If only Rondo dough laminate sheeters can be equipped
later on, I want to get a Rondo dough laminate sheeter.
Rondo dough laminate sheeters are the most expensive laminate sheeters on the market.
That's why we suggest you to buy a cheaper (but reliable) one, with an incorporated cutting station, but without the cutting
tools. Your investment will turn out to be much cheaper. In the
following months, if you wish to start using the automatic cutting
station, it will be the proper time to purchase the corresponding
cutting tools.
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F R E E Z I N G
L I N E
1. What is the difference between a proofer
and a retarder proofer?
Proofer and retarder proofer are both designed to the product proofing
process. The main difference relies on the fact that a retarder
proofer can generate cold air while a proofer cannot.
- The retarder proofer can lower the temperature down to +4°C in
order to stop the proofing process till the proper time. You can
also use the retarder proofer as a simple fridge when it is empty.
- The lowest temperature in a proofer is the room temperature. The
proofer can only warm products up to 38°C. Therefore, stopping or
slowing down the proofing process in a proofer is quite difficult
to do, not to say impossible without damaging the products themselves.
Retarder proofers are therefore much more flexible.
2. How long does it take a retarder proofer
to bring back a frozen product to a state ready for baking?
Once you got the frozen bakery out of the freezing conservation
unit where it was stored at a temperature of -18°C, the product
is put directly in the retarder proofer. The warming process takes
place in three steps:
- from -18°C to 0°C: in about 3 hours
- from 0°C to +6°C: 10 minutes
Beyond this temperature, the normal proofing process starts. Its
length depends on the temperature set in the retarder proofer. Some
bakers use some methods of slow proofing at +12°C during 12 hours
while others set a temperature of +16°C during 6 hours, and so on…
3. What is the difference between a blast
freezer and a freezer (=conservation unit)? Why cannot I freeze
products in a normal freezer?
It is possible to freeze in a normal freezer directly. But the
external aspect of the products may be damaged due to the improper
freezing process. This damage is mainly due to the water that crystallizes
on the product. The faster the freezing process takes place at the
temperature where water crystallizes (between 0 and -5°C), the less
the external bakery aspect will be damaged.
A normal freezer blows -18°C air into the production. The production
is then kept at this temperature. A BLAST freezer also brings the
production to a temperature of -18°C, but by blowing air at - 40°C.
So the decrease in temperature from 0 to -5°C happens much faster
in a blast freezer. As a result, water crystallization doesn't have
time to cause any damage to the products.
4. Any fridge or cold chamber generates a
cold environment. Do I really have to import such equipments from
Europe anyway?
Absolutely NOT. Russian-made fridges and cold chambers meet LS
requirements too. Most bakeries we already set up work with local
cold equipments they purchased themselves.
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O V E N L I N E
1. What is the difference between a rotary
oven and a convection oven?
In a rotary oven, racks rotate. In smaller-size convection ovens
where only trays can fit, trays are fixed. The heat is spread through
fans that rotate in both directions.
2. In terms of electrical consumption, is
there any difference between rotary and convection ovens?
No, there is no difference at all. As an example, let's compare
equipments from Bongard, a leading French manufacturer:
Power of the smallest rotary oven (450 pieces per hour): 34 kW.
Power of the biggest convection oven (250 pieces per hour): 18.6
kW.
Therefore, for the same quantity to be baked, electrical consumption
will be the same.
3. Is it better to work with convection or
rotary ovens?
It mainly depends on how the production system is organized.
| ADVANTAGES
OF EACH TYPE |
|
CONVECTION OVEN |
ROTARY
OVEN |
|
Compact: can be delivered already assembled (no assembling costs) |
Easy handling operations with racks |
|
Use optimization: smaller-size ovens are usually full and
therefore run at 100% of
their capacity |
Energy saving: less heating loss during loading and unloading
of product as door is open for a shorter time |
|
Good for productions up to 1500 pieces per day |
Better for large productions (from 3000 bakeries
per day) |
|
Cheaper |
Better for tartlet baking |
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