Baker Perkins Introduces New Molding Solutions

Two innovations developed by Baker Perkins for the Multitex4 bread molder add value to standard loaves by fully enrobing them with seeds or grains, and  by creating attractive swirled loaves – or by doing both on the same machine.

These innovations are available both with new machines and as retrofits on existing molders.

Baker Perkins technique to make a fully-enrobed loaf involves rolling the coiled dough piece in seeds or grains before panning. This achieves good coverage and simultaneously solves the problems of pressing the seeds into the dough piece and avoiding waste.

Metered quantities are deposited on the moulding conveyor to be picked up and lightly pressed into the surface of the dough piece as it rotates under the molding board. There is no waste, and any leftover seeds drop into the pan with the dough piece.

The second innovation incorporates inclusions by interspersing them with the coils of dough. This is the technique used to make classics such as French pain-au-raisin and American cinnamon swirl, and has many advantages compared with simply mixing the inclusions into the dough.