SNACKING
The flexibility in MECAFLEX On-the-go or in home offices, nothing seems to be able to slow snacking down. Snacks are also increasingly the preferred option over regular mealtimes. Together with the hunger to snack, however, the demand for more diverse, healthier and tastier products also grows. Flexible technology is needed for the task.
© Mecatherm
20
By Catalina Mihu
+
The demand for healthier products is growing throughout all product categories in the food industry. One iteration brings clean labels to the forefront, which encompasses the general expectation for healthier and more natural products. Three-quarters of all food manufacturers are currently reformulating their products to be aligned with these new trends, according to Mecatherm. Opportunity is thriving for snacks, as bakeries innovate to propose new experiences, special and personalized products to meet consumers’ preferences. This is illustrated by a spectacular increase in new product development in bakery, up by 60% in the last 10 years (Mintel). A technology solution designed for continuous production updates is Mecatherm’s MECAFLEX automated line. Built for product diversity, it is able to run a comprehensive range of snacks, from croissants, buns, and hot dogs, to pains au lait, muffins, ciabattas, Kaiser rolls, or chocolate croissants. In addition, baguettes and larger products such as toast breads, brioches or loaf cakes can also be added into production on this line. “To be relevant and viable, product diversification has to be done without making any compromise on product quality, industrial performance, and sustainability. This wide range of products is made possible thanks to the compatibility of several different make-up lines, using different technologies to process the dough,” explains François Retailleau, Line Product Manager at Mecatherm. For products with different shapes and doughs,
www.bakingbiscuit.com 01/2022
different make-up technologies can be placed in parallel, to cover molding, sheeting, rounding, or just batter dosing, as needed. “For this entire solution, the layout has been thought of so that the line remains compact and footprint efficient. For a fully-automated MECAFLEX Advanced, the floor space required is less than 2,000sqm,” he illustrates. Downstream, the line follows the main process steps shared by the majority of bakery and pastry products, i.e. proofing, customization, baking, depanning and, optionally, cooling and freezing. The technology specialists included generous space for customization areas before and after the oven, allowing for either manual or robotic operations. Many processes can be customized, from scoring and seeding to flouring or egg spraying – before baking. There are multiple options to choose from for processes after baking as well, from topping to cutting, decorating, or packaging, for example. Choices have expanded to include solutions from Mecatherm’s sister company, ABI Inc., meaning a whole new range of additional robotic customization solutions is available such as scoring, cake cutting, cake decoration or brand printing. Another flexibility feature, confirming the name of this line, is its compatibility with different types and sizes of trays, pans, or straps. This is possible thanks to the MECAFRAME system – universal grills that can convey any type of bakeware, offering a gateway to industrial production. “With MECAFRAME, we give the possibility to industrial bakers of using any existing tray, strap or pan at an industrial scale.
