Benier, part of the Netherlandsbased Kaak Group, has launched a new long moulder in the tradition of its Dough Master dough divider which was introduced a few years ago.   

 

 Like the Dough Master system, the new long moulder has adopted the philosophy of gentle handling and claims to be ‘at least as gentle on the dough as sheeting equipment’.   

 

“When the dough pieces which come from the dough divider are placed in front of the long moulder, the orientation of the gluten stands inside the dough are already pointing in the right direction,” claims the company. This is because they are positioned at right angles to the belt and aligned to the middle.   

 

 The common roller-rolling net combination of the system can be switched off, claims Benier, and a stationary pressure board is optional. Furthermore, there is a new roller head design which rolls out the dough directly on to the belt and not against a second roller.   

 

 The unit’s new pressure boards move gently back and forth and the time and intensity of movement is adjustable. The board has a specific shape depending on the product being processed. The pressure applied during moulding is adjustable too as are the duration and intensity and movement required to make the dough the right length.   

 

 For Roger Romsom, Benier’s sales director, the key to the success of the new baguette moulder is its precision and gentle handling techniques combined with its ability to introduce tension into the dough and reduce product wastage. The system can handle stiff dough and is capable of four-piece depositing. It has a capacity of 3,000 pieces per hour, claims the company.   

 

 Also new from Kaak is a baguette oven which, the company says, was developed for high-speed baguette and ciabatta lines. It offers steam injection, moisture control, reversible and adjustable airflow as well as air velocity control.   

 

 The company has also launched a high-speed toast moulder with a 5,000 pieces per hour capacity, and a compact Combi-Click proofer.