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Baker Perkins has published a paper which assesses the impact on the dough and on final loaf characteristics of each step of the process.
Focussing on plant production techniques for pan bread using straight doughs, it explains how machine design contributes clean label or ingredient cost saving options.
Clean label is a term increasingly familiar in the bread industry. It has become a significant element in consumer expectation and choice.
Clean label cannot be precisely defined but essentially refers to baked goods consumers identify as made with familiar sounding natural, healthy ingredients. They look for recognizable ingredients with natural origins, non-GMO and free-from or low-in additives, allergen-friendly, less processed and without preservatives, artificial colours or flavours.
Machine design has an impact on each step of the dough mixing and forming process and this can contribute to achieving a clean label. Each machine imparts energy into the dough, and control of this energy can give processing advantages which lead to reducing or eliminating ingredients while retaining product characteristics.
Each process step is analysed within the white paper, including mixing, dividing, rounding, resting and final moulding.
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