Fried to Perfection! Technology to Optimize Dough Frying Processes

Fried foods enjoy consumer’s favor, with increased palatability. Consumers also seek healthy foods, and looking at the frying process will help determine the optimum parameters of the fried bakery products.

The World Health Organization (WHO) wants to eliminate artificial trans fats from the global food supply by 2023. The WHO has just launched an initiative called “REPLACE”, providing guidance on how to remove artificial trans fats from foods, aiming for a worldwide eradication. Industrially-produced trans fats (with a longer shelf life compared with other fats) are contained in hardened vegetable fats, such as margarine and ghee, and are often present in snack food, baked foods, and fried foods.

Industrial Systems

To analyze the efficiency of the processes in delivering the optimum fried bakery products, it is, firstly, important to analyze the equipment employed and customizations as well as parameter settings.

WP Kemper Expertise

In WP Kemper’s portfolio, we find a large number of equipment sizes for semi-automatic to fully automatic production, which can be further customized in the number of usable trays and their respective width. Ken Weekes, international sales manager and product manager – roll lines with WP Kemper, explains for European Baker & Biscuit: “The WP Kemper machines are energy efficient and [have] extremely constant heating system, either electric or thermal oil, depending on the size of fryer and customer requirements.”

These frying systems feature different transporting systems, either bars or trays, depending on product and capacity; effective turning systems, either with tray or ramp, to ensure products of all sizes are turned effectively. The frying pan bed is designed flat and obstruction-free for easy cleaning; “The conveying system is raised completely out of the pan, providing obstruction-free access to the pan,” according to the WP BAKERYGROUP specialist.

Turnkey Systems by Moline

In 1945, Harry Moline invented the hexagonal rotary donut cutter, resulting in important waste reduction. Now in the fourth generation of family ownership, Moline Inc. has since developed high-volume fryers and donut systems and is now among world-leading suppliers of high-volume turnkey systems, designed for 24 hours per day operation. David Moline, vice president, sales, and marketing, gave European Baker & Biscuit an overview of Moline’s specialty machines dedicated to the production of donuts. “Customizations are available to make yeast-raised donuts of nearly any shape, cake donuts, donut holes, and much more,” he explained.

For complete systems, the Duluth-based company manufactures the three core elements in sheeting, proofing, and frying – producing yeast-raised donuts, and cake donuts.

You can read more in our print magazine European Baker & Biscuit (May/June 2018)!

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