Bread quality improvements lead to repeat order for bakery equipment
Date: 09 August 2007
Mixing and forming equipment for sandwich bread line
Jackson’s Bakery has chosen another mixing and forming system from Baker Perkins to increase output of loaves for sandwich making.
The line will include Tweedy dough mixing systems, Accurist dividers, a conical moulder, intermediate prover, and Multitex4 moulders.
Jackson’s have found that the requirements of quality sandwich makers are not served by standard retail loaves and work closely with their customers to provide bread matching their specific requirements, which involve exacting standards of height, width, crumb structure, taste and texture.
Baker Perkins was chosen to supply the new equipment because meeting these criteria through gentle dough handling is the guiding principle behind the company’s new product development programme, a result of continual collaboration with bakers.
Mixers, dividers and moulders have all been developed to offer improved product quality and process control.
Creating the ideal dough structure in the mixer, then preserving it through careful handling in the dividing, rounding and moulding phases, results in a loaf with high consumer appeal.
Jackson’s Bakery, based at Hull, and part of the William Jackson and Son group, is a market leader in supplying bread specifically for sandwich production.
A speciality is the creation of bespoke products adding innovation and originality to the sandwich by using a wide variety of different flavours, herbs and spices.
Tweedy dough mixing systems were especially adapted to ensure rapid changeover between Jacksons’ many different recipes, eliminating the possibility of flavour cross-contamination, and with minimum cleandown time between batches.
A key advantage of loaves from the Multitex4 moulder is a strong, straight side shape that fills the tin well – particularly significant for sandwich makers.
This is achieved by maximising the cell count in the loaf through gentle dough handling and leads directly to increased volume and improved texture, with a softer crumb.
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