bake - March/April 2020 - 32

ADVERTORIAL

machinery speeds up the
process," he said. "The next
step is automating more fully,
so you're doing a continuous
line from proofing, to oven, to
cooling, slicing, metal detection
and finally packaging."

"Gluten-free can be
difficult, but Reiser and
Vemag make it easy."
- Jeff Zeak
Reiser works closely with bakeries to study what's currently
done by hand and translates those efforts into machine work
enabling gluten-free formulations to be divided and placed
directly into the pan.
adjustment to the mixing
method, level of water or the
yeast level, according to Zeak.
"When we work with a bakery
to transition from hand-scooping
to semi- or full-automation, we
want to be clear that automation
will always require the baker
to make some change in
formulation and processes," he
said. "If a baker is not willing to
make these critical adjustments,
the transition to automation will
not be successful."

Reiser_Advertorial_0320bake_i.indd
Bake_Mar-Apr20.indb
32
3

Throughout this transition
process, Zeak works closely
with the bakery to study what
they are currently doing by hand
and then carefully translates
those efforts into machine
work enabling gluten-free
formulations to be divided and
placed directly into the pan.
Bakeries employing additional
automation also see improved
efficiencies between the mixer
and the divider that can help
reduce processing losses and
decrease the number of people
needing to handle the dough.
"When you transition away
from doing things by hand,
it creates time because the

SAFETY IS CRUCIAL

Because of the potential
medical liabilities associated
with gluten-free baking,
eliminating cross-contamination
and easy clean-up are
necessities in any bakery
producing gluten-free items.
Bakeries producing glutenfree products must have a
complete understanding of the
functions of ingredients and the
legalities of producing glutenfree products. An August 2013
regulation from the U.S. Food
and Drug Administration (FDA)
allows food manufacturers to
place gluten-free labels on
foods that contain 20 parts
per million (ppm) or less of
gluten. The 20-ppm level is also
observed in Canada and the
European Union.
Reiser's Vemag is known
for being easy to take apart,

3/26/2020 2:22:46
1:49:04 PM



bake - March/April 2020

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