instore - May 2018 - 78
To improve production efficiencies in sandwich breads, choosing a
versatile dough divider is the first step, one that can easily produce a
wide range of sandwich breads. Bakers must ask if the divider can run
more than a single type of product? Will it be able to run the products
we want to run in the future? Will it be able to run the variety of products I need to fully utilize my line?
"Efficiencies can be improved in a number of ways: from versatility in
your dough divider to portioning accuracy to having the ability to add
high-speed, multi-lane functionality to your line," says John McIsaac,
vice president, strategic business development for Reiser, "Our Vemag
Dough Divider combines the advantages of pocket divider quality with
extrusion divider efficiencies into one machine. The Vemag is easily
adjustable to produce a wide range of exact-weight portions, crumb
structures and dough absorptions."
The Vemag divider is based on double-screw technology. With a fully
adjustable vacuum system and fully adjustable hopper infeed system,
Reiser can match the system to the product and the rates. The machine
is recipe driven and variables are simply changed from product to
product with minimal operator intervention.
"We also have the option of swapping out the double-screw for big
changes in product. If a customer wants to run a fully open variety
bread, as well as a tight crumb structure white bread, he can do so on
the same divider with a simple changeover," McIsaac says.
As a general rule of thumb, equipment purchasing tends to make
financial sense for bakeries that are spending a large chunk of time
The majority of Americans
eat sandwiches at least
once a week.
producing a product and/or using a large
portion of labor to address production.
"In our experience, retail
bakers often make the jump
into one of our industry
solutions when they find
themselves hand scaling,
hand dividing, and/or
hand rounding for hours
at a time during a typical
day," Kominiak says.
"Likewise, they may also
consider our divider/
rounder equipment if
multiple employees are
being dedicated to their bread
making process. For wholesale
bakeries, they will consider our
automatic, multi-row divider/rounder
options when they have maxed out
production using our traditional divider/
Scaling accuracy is also critical to production efficiencies. As the
"cash register" of the line, accuracy starts with the divider. The divider
is where money is made or lost. Bakers must ask, "Can this divider accurately scale my product?"
"We love this question as nobody tops a Vemag for scaling accuracy,"
McIsaac says. "Our Vemag dough divider features double-screw
pumping technology that sets a high benchmark for scaling accuracy.
The double-screw has always produced great scaling while minimizing
the work on the product. We have made improvements to our doublescrew technology, as well as improvements in how dough travels into
and through the double-screw. We have made larger pockets within
the doublescrew. This means slower speeds for the same output. Less
work on the dough. Less wear and tear on the machinery. Better
product, more accurately scaled. Vemag dividers pay for themselves very quickly with ingredient savings."
Automating the process
In terms of automating the bread line, Reiser
can help in a few ways, both upstream and
downstream of the divider, McIsaac points
out. Reiser has a team of engineers who are
experts at integrating lines.
78 * MAY 2018 * instore
©SOMMAI - STOCK.ADOBE.COM, JOHN UNREIN - SOSLAND PUBLISHING COMPANY
One of the easiest ways retail and wholesale bakeries can improve efficiency in the production of both breads and other products is to
identify when it makes sense to invest in equipment, according to Craig
Kominiak, sales consultant for Erika Record Baking Equipment.