Pies and quiches are both built from a pastry crust base, with quiches having a filling thickened with eggs and pies having a variety of fillings as well as a top crust or “lid.” Between these two products, there is a wide number of filling options that create a large market for industrially produced pies and quiches. Industrial baking production lines for pies and quiches encompass ingredients, technologies, and processes that support rapid and economical production while leveraging different fillings. For example, the Rademaker Pie & Quiche production line can produce up to 20,000 pieces an hour.
Product Base Pies and quiches can be produced at different sizes, generally between 80mm and 250mm. The crust base can be placed in different containers which can, like foil or paper trays, be shipped with the product. Other potential containers include various platens. The production line starts with the conveyor, which begins by ensuring that the indented foil tray is accurately placed. Dough Placement Pies may be produced in two different ways, from a (laminated) dough sheet or from a dough puck. Dough sheeting equipment requires the crust to be cut out and the dough scraps to be recycled in the production line. Dough pucks are placed into indented trays and are then pressed to form the crust, resulting in minimal, if any, scrap dough. Filling Depositing The next step in the process is to deposit the filling into each piece. There are a range of depositors for pies and quiches depending on the type of filling being used. Depositor categories include liquid, semi-liquid, or viscous fillings, each with or without chunks or other ingredients mixed in. These added materials can be fruit, meat, or vegetables. Dough lid In pies, if a top crust is included, there are several methods to create the lid depending on the type of lid desired. This can range from a flat dough lid, to a decorative lid, to a lattice cover, and everything in between. Equipment options include lids placed by an extruder, rotary moulders for decorative lids, or lattice units. The lid is then sealed to the pie base by crimping. This process can also be customized to create a decorative pattern or a simple crimp. Outfeed Processes The completed pieces are then fed into different systems depending on how the final product is delivered to customers. Pies and quiches can be frozen for consumers to bake at home or the product can be baked onsite. Artisan Capital Partners tailors bakery solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. Comments are closed.
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