Dough moulding table

Monday, 06 July, 2009 | Supplied by: SPX Flow Inc

A consistent improvement in loaf quality, with no increase in cost, is the key advantage of the PerfectPan dough moulding table launched by Baker Perkins. The table has been developed for the Multitex4 moulder and incorporates features that cut changeover time and waste between product runs, and reduce stoppages.

The table will contribute to improved quality in high-output plant bakeries by ensuring that dough is always evenly distributed and accurately placed in the tin, improving both the internal and external appearance of the loaf.

The table ensures that dough pieces are perfectly aligned and accurately positioned in the tin enabling panning efficiencies in the region of 98-99% to be claimed.

The PerfectPan table utilises the inherently stable cut-through process for four-piecing which maintains panning efficiency even if the condition of the dough changes. This removes the need for operators to constantly monitor and adjust the machine in order to maintain optimum performance.

The PerfectPan table easily achieves rapid changeover with repeatable, calibrated adjustments and two interchangeable processing attachments after the moulding board. Even the most complicated change, from single-piece to 4-piece production, is achieved in only a few seconds. The processing attachments are easily removed and replaced for additional products such as long loaves or 6-piecing.

Other features include a spring-loaded moulding board allowing doubles to pass through without causing stoppages. The spring loading is done in such a way that the board is always parallel to the table, ensuring dough pieces are always cylindrical and of consistent shape and size.

Maintenance is also made easier with a low-maintenance drum motor and a 15 min belt change.

The PerfectPan table enhances the quality benefits of the Multitex4 sheeting head. This head has four pairs of sheeting rollers. This arrangement improves end product quality by controlling size, shape and length-to-width ratio of the dough sheet before coiling. It allows tighter coiling, with more coils, while at the same time reducing stress to the dough through a more progressive thickness reduction.

The four-roll concept typically increases volume and cell counts by around 10%, and there is an improved crumb structure. These benefits translate into a strong, straight-sided shape, up to 18% softer and with a finer, more even texture.

The PerfectPan table adds to these quality improvements by allowing the dough to prove evenly in the tin, enhancing the appearance of both the finished load and the individual slices.

Phone: 03 9589 9222.
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