PRODUCTION
Buns, rolls and bagels made easy
(part I)
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges, to achieve high-volume, consistent results. Flexibility and innovation joined in dedicated production lines help provide the answers for endless
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Over-night fermentation, the perfect round shape, a crusty, shiny appearance or topped with sesame seeds – the most prized characteristics of buns, bagels, or rolls can quickly become the challenges in industrial manufacturing, either in the case of traditional products and processes or when introducing new, hybrid product innovations. New and updated technology solutions also provide the best answers to all challenges for the processes involved, and help improve overall efficiency. Notable examples we looked into include Koenig’s new generation of roll lines – the KGV Plus, and the latest addition, KGV EC that was just launched at iba. CONNECTING EXPERTS mid-March, the MECABAGEL – recently developed by Mecatherm and partner-turned-groupcolleague ABI Ltd., and the Multipurpose Line for specialty breads developed by Minipan. Koenig: the very latest in roll lines The new KGV EC has taken cleaning and accessibility of this technology range one step further, with features incorporated in what is now one of the most powerful lines built by Koenig. Its default configuration includes a choice of 26 products,
© König
product variations. including Kaiser rolls, rose rolls, pretzel rolls, as well as cut or convoluted rolls, with other customizations also possible. The line can be built in various working widths and has a capacity of 46,800 pieces per hour in a 1,200mm working width and a 12-row operation. The ‘Easy Clean’ design is reflected in a new type of frame structure, with sloping surfaces at a 45° angle, to prevent residue build up. The drives are completely encapsulated from the dough area and large door elements offer easy access for cleaning and maintenance. The line has a floor clearance of at least 200mm and pull-out drawers under the entire system allow easy cleaning. When designing the line, welded constructions were largely preferred to screw connections. “The new KGV EC bun line features high performance with up to 65 strokes/minute in Easy Clean Design. Bakeries save precious time on cleaning and maintenance and have maximum line availability and the highest production output,” highlights Wolfgang Staufer, Koenig’s CEO. Its open design and accessibility also allow faster changeovers. Even the stamping station of the KGV EC follows this design principle and favors easy accessibility. One person can easily change the stamping tools, no tools needed.
König: The KGV-EC line
+ Various working widths + 50 to 65 strokes/min, depending on the product + 46,800 pieces per hour in 1,200mm working width
and 12-row operation
+ Configurable pre-proofer with, for example, 750 us-
able swings at 50 strokes/min (proofing time of 15
minutes) or at 60 strokes/min (proofing time of 12.5 minutes).
www.bakingbiscuit.com 02/2021
© König
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