Dough machinery heads for European market

By Catherine Boal

- Last updated on GMT

Related tags: Baker perkins, Bread

Equipment to improve quality and minimise dough damage while
lowering production costs will be introduced to the wider European
market for the first time at the international baking fair in
Munich this week.

At the IBA trade show, UK supplier Baker Perkins is set to show off the Accurist2's ability to protect the delicate structure of dough during baking.

The machine's key feature is the incorporation of a control mechanism to the ram which kneads the dough.

The device allows for a low-pressure process which will minimise damage to the end product by safeguarding the dough's texture.

According to the company, the more gently dough is handled, the higher the number of micro bubbles retained in its structure which in turn results in a loaf which is finely crumbed but more resilient and has a better colour.

In addition, the machine promises to reduce dough leakage by up to 80 per cent and cut the use of oil from 1.5 to 1 litre per hour.

The Accurist2 includes existing technology from the Accurist range such as the accuracy scaling standard which reduces pressure on the dough while maintaining precision.

According to Baker Perkins: "Standard Deviation is just 2.5g to 3.5g on an 800g loaf over 10,000 hours of operation, with no parts being replaced."

The equipment is designed for tinned bread in large-scale bakeries and can be used for a range of loaves including oven bottom breads of any dough type and those containing up to 60 per cent rye.

Baker Perkins also plans to exhibit its Multitex4 moulder at the show to market it to continental bakery firms.

The company claims the moulding machine produces a loaf which is 18 per cent softer than standard products and has a better colour.

Related news

Show more

Related products

Testing texture in gluten-free bakery

Testing texture in gluten-free bakery

Stable Micro Systems | 19-Mar-2018 | Technical / White Paper

Nothing beats biting into freshly baked foods, but without gluten, bakery products can fall flat. As gluten-free sales soar and competition intensifies...

Related suppliers

Follow us

Products

View more

Webinars