It is through innovative technologies that the pastries that are produced at an industrial scale manage to not only look uniform and consistent, but also taste like an appetizing handmade confection that came out of a pastry chef’s kitchen. Industrial baking operations rely on quality equipment to achieve these results, including refurbished used pastry make-up lines. As you consider how to construct your bakery’s make-up line, it can be helpful to familiarize yourself with the various components and equipment involved in order to create a process that works best for your bakery and a purchase that makes sense for your business.
As the dough begins rolling along the conveyor belt, some make-up lines may include multiple cutters; for example, cutting a sheet of pastry dough first into long lengths that in the next components have a filling placed on top and are folded, and then go through a second guillotine cutter to create the individual pastries. There are many types of cutters and trimmers that can be used at different intervals of your make-up line to create the desired effect for your pastries.
Like cutters, there is much variability in depositor features, allowing them to be useful in a wide range of pastry make-up lines, from pain-au-chocolate to apple turnovers to sausage rolls. Depositors use various shaped nozzles to apply filling and/or decorative toppings such as icing to the pastry and can be placed at the middle or end of a make-up line.
Folding and shaping
This component forms and shapes the pastry using conical rollers, folding shoes, or decorational rollers, and a combination of them can be used if several types are needed. Palmiers, for example, are typically produced with a make-up line that has three folders to create their delicate palm-like curls.
Leveling and pressing
In order to create a smooth uniform surface to gently compact a pastry, levelers or pressers are incorporated in the line. Pressers can also be used to add further embellishments to the pastry surface by indenting a desired pattern. These components are typically situated on the make-up line after the depositor and before final finishes such as a glaze are applied.
Spinning disk sprayer
For pastries that call for a glossy finish or a coating of egg yolk to enhance the color of the pastry after it bakes, think of the enticing hue of your favorite croissant, a spinning disk sprayer is employed in the make-up line. After the pastry has been shaped into its final form, the sprayers can coat the surface of the pastry with ease and may be the last component in your line before the finished product heads off to the oven.
Artisan Capital Partners sources a variety of industrial bakery equipment. If your business is looking to sell your current equipment and upgrade to new industrial baking machines, contact us today.