Snacking has been a growing trend over the past years and it is even more so on the rise during COVID-19 lockdowns. Whether consumed on the go or while confined at home, bakery snacks must consistently provide quality and taste experience; this is where reliable equipment plays a decisive role.
A turnkey line making baked snacks is defined by versatility to maximize the variety of products that can be made with as little disruption as possible in terms of changeovers, downtimes and adjustments.
For cracker lines, traditional sheeting lines are quite versatile, so a large number of cracker products can be produced. The only physical change may be the rotary die, if a different shape is required. Ken Zvoncheck, director of Process Technology at Reading Bakery Systems explains: “The RBS lines are equipped with memory to hold many different process settings so changing from one product to another can be as simple as choosing a new recipe on the touch screen panel. The only physical changes (besides possibly the rotary die) may involve changing the roll gap thickness to achieve the proper cracker thickness.”
Many traditional crackers are laminated. For maximum versatility, the laminator should be able to be bypassed, as many of the current crisps that are on the market do not require this process, the specialist from RBS explains. “Another advantage for versatility is the utilization of differential roll speeds on all of the gauge reduction stations. This variable allows the operator to sheet difficult doughs that may not be able to be sheeted with traditional fixed reduction stations, “adds Zvoncheck.
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