This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Read Later What is this ?

Eos decore disputando expetenda definitiones duo paulo 193

Adding value to bread

23 October 2016

Baker Perkins has added new features to its Multitex4 bread moulder which can add value to standard loaves by fully enrobing them with seeds or grains, or creating attractive swirled loaves.

Demand for seeded bread is growing and is usually met by 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. This method also results in waste caused by seeds or grains falling through the gaps between the tins.

Metered quantities of seeds or grains are deposited on the moulding conveyor to be picked up and lightly pressed into the surface of the dough piece as it rotates under the moulding board, avoiding waste.

The other new feature intersperses inclusions with the coils of dough. Concentrating inclusions in thin strata rather than being widely dispersed creates visual interest. Damage to inclusions is avoided and it is possible to use fillings that would otherwise affect texture if mixed into the dough.