Improved bread quality + longer shelf life
Date: 04 June 2004
New moulder features unique roll configuration
The new Baker Perkins Multitex-4 moulder, featuring a unique sheeting roll configuration, provides plant bakers with several distinct benefits in bread quality, and contributes to a longer shelf life.
The benefits arise from volume and cell counts increases of around 10%, and an improved crumb structure. Advantages include better 'spreadability', a whiter loaf, up to 18% softer loaf and a strong, straight sided shape that fills the tin well, particularly important for sandwich producers.
Dan Bassett, Bakery Business Director for the UK and Ireland, says, "The moulding process is key to achieving final product quality, and we have invested a great deal in research and development to achieve these significant improvements.. We are now seeing a step change in loaf quality purely as a result of improvements in moulding technology.
"Upgrading to the new Multitex-4 moulder offers a low-cost route to the premium quality market for plant bakers: the moulding head can be retrofitted to most existing moulders or supplied as part of a complete new unit. If production costs are a priority, the moulder provides the opportunity to significantly reduce the cost of key ingredients such as yeast, without sacrificing any existing quality aspects.
"Research on this project gave us a clear scientific understanding of the handling required at this stage of the process to minimise damage and improve the quality of the final product."
The result is a design with four pairs of sheeting rollers, each pair having an individually controlled variable speed and variable gap. This improves end product quality by controlling size, shape and length-to-width ratio and allowing tighter coiling, while at the same time significantly reducing stress to the dough through a more progressive thickness reduction.
The moulder also features centralising rollers prior to sheeting that contribute to the control of size and shape by ensuring that the dough is presented in a consistent manner to the sheeting rollers
The introduction of the Multitex-4 moulder will enhance the performance of any mixing system. It particularly maximises the benefits of the Pressure Vacuum option available with Baker Perkins 'Tweedy' dough mixers, by retaining the high cell count this process creates in the dough. This leads directly to increased volume and improved texture, and a softer crumb.
The Baker Perkins Bakery Innovation Centre at Peterborough contains a conventional three-roll 'Supertex' moulder, and the new Multitex-4 moulder. Here, bakers can run trials on both machines, using their own ingredients, to evaluate the benefits of the four-roll concept.
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