Bread seed enrober reduces waste
The developments for the Multitex4 bread moulder are said to add value to standard loaves by allowing them to be enrobed with seeds and by creating attractive swirled loaves – or by doing both on the same machine.
Seeding can be done on the top, bottom, sides and ends of the loaf (known as fully-enrobing).
Demand for seeded bread is growing and is usually done by sprinkling seeds onto the top of a 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 much may be left in the bag. There is also waste caused by seeds or grains falling between the tins.
Baker Perkins’ approach involves rolling the coiled dough piece in seeds or grains before panning.
This achieves good coverage and simultaneously solves the problems of pressing the seeds into the dough piece and avoids waste.
The second innovation incorporates inclusions by interspersing them with the coils of dough. This is the technique used to make classics such as French pain-au-raisin and American cinnamon swirl.
The close-coupled four-roll sheeting head of the Multitex4 progressively reduces dough thickness to produce a long thin sheet onto which the filling or inclusions are sprinkled or spread.
The Mulktitex4 can achieve up to 4.5 coils. Other moulders often struggle to get beyond 1.5 coils without damaging the dough.
Contact Baker Perkins for more information.
