B A K E RY
Make your confectionery production shine Consumers are demanding healthier options and choosing new types of products and flavours with a preference for sustainable manufacturing. To create these new products requires innovative ingredients and adapted processes. Maryke Foulds spoke to James Outram to get the lowdown on the equipment and product concept that make this a reality.
C
onsumers of baked products are
using non-traditional ingredients
always looking for something new
will continue.
and different. If that new product
is also accessible in terms of price, and
The use of these popular ingredients also impacts on the design and
is healthy and tasty then you are
functionality of Bühler’s range
onto a winning formula.
of processing equipment.
In traditional markets there is established consumer demand for low-fat products – healthier alternatives to fried potato chips is one example. “Baked, not fried, snack products based on potato and
Traditional sheeting
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and laminating lines
Bühler has developed some concept products like gluten-free shortbread, vegan brownies, and rye and chocolate bars.
were initially designed for wheat-based products, using the elastic properties of gluten and a limited range of ingredients. With new ingredients
other starches such
come new challenges in
as pulses are produced to
terms of dough properties.
perfection on our state-of-the-
“We have moved outside the
art cracker lines,” Outram enthuses.
comfort zone of wheat-based products
“Across our product range, we have
into a challenging space with new
worked with customers to make gluten-,
dough types. Stickiness, hardness
grain- and wheat-free products coupled
and elasticity are the new properties,
to low-fat and reduced-sugar products.
and these must be accounted for with
This is especially true in the area of
adapted and redesigned features,” he
cookies and cakes, which are essential
points out.
indulgent products. It is always good
IMPROVED PROPERTIES • Gauge rolls with independent drives to prevent the dough sticking • Improved hygienic design for quick allergen cleaning • High-specification gauge rolls can go to smaller gaps allowing for doughs with higher recovery rates for industry-leading dough piece weigh accuracy • Hybrid oven technology creates products with just the right texture. Sustainability and global warming are growing challenges for society and the industry as consumers bring greater focus. The days of using fossil fuels to heat bakery ovens are numbered. “It can be anticipated that we will have to change to electric ovens, so we have launched our new Turbu E oven. This has all the advanced features of even heat distribution; easy cleaning and efficiency of our Turbu 4 oven but powered by electricity. If you can source electricity from wind, solar or hydro
to take away a bit of the guilt and make them more permissible.” When new products call for more better-for-you ingredients (anything
The Turbu E oven
from fibre or protein) and less of the bad-for-you ingredients (such as fat and sugar), then the trend of
sources, then it would be possible to bake products in a carbon-neutral way,” Outram concludes. •
Bühler – www.bühler.com
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Food Review | September 2020
