PRODUCTION
31
Stress-free round molding
The new Punch Rounder from the RHEON Automatic Machinery GmbH in Düsseldorf allows
gentle round molding of dough pieces weighing from 300 to 1,200 g.
+
++ Movable molding bars on the Punch Rounder ensure circular dough pieces
Method
The angular dough pieces are round molded by movable
molding bars from two sides simultaneously. This process can
be repeated between twice per bread and 8 times per bread,
depending on the required tension and capacity. During the
molding process, the molding bars reach under the sides of
the dough piece and lift it slightly while an upper longitudinal
bar controls this lifting. It ensures that the dough pieces remain
in a row and always leave the Punch Rounder with the closure
underneath. This all generally functions with all wheat doughs
and for mixed bread doughs with a proportion of rye up to
approx. 60 %. +++
© Rheon
Gentle round molding of wheat and wheat mixture
doughs is possible with Rheon’s new Punch Rounder
round molding system. The weight range is between 300 and
1,200 g. When working in conjunction with the V4 Twin
­Divider weigher, the weighed and divided dough pieces enter
the round molding system in a single row. Peter Cleven from
the Carlton Food-Technik GmbH, Düsseldorf, Rheon’s general
agent in Germany, explains how the Punch Rounder works:
“Doughs with a short proofing time as well as those with
long floor times can be round molded.” The round molding
intensity and the tension of the dough pieces are individually
adjustable at the same time.
Salt researcher awarded Association of
Large Bakeries Incentive Prize
© Verband Deutscher Großbäckereien
+
++ Presentation of the prize to Dr. Katharina Scherf by Armin Juncker,
CEO of the German Association of Large Bakeries
Food chemist Dr. Katharina Scherf (29) has been
awarded the Incentive Prize by the German Association
of Large Bakeries. The prize was presented to her by CEO
Armin Juncker on the occasion of the 44th Scientific Information Conference of the Berlin-Brandenburg Cereals Research Society in Berlin. The doctoral thesis, written at the
Chair of Food Chemistry and Molecular Sensory Science of
the TU Munich under the supervision of Prof. Dr. Thomas
Hofmann, is entitled “Studies of the perception of salt in bread
and texture modelling systems – a contribution to the reduction
of salt in foods”. Among other things, Dr. Scherf reports in the
thesis that coarse salt distributed non-uniformly is perceived
by consumers as distinctly more salty than fine, uniformly
distributed salt. She also shows other ways to reduce the sodium
content of baked products. +++
I SEEMMEENNTT
AADDVVEERRTTI S
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www.bakingbiscuit.com 01/2015
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