As the leaders in manufacturing equipment for gluten-free bakery products, Reading Bakery Systems experts know the right equipment can make all the difference in achieving a consistent, high-quality product. Gluten-free dough is notoriously challenging to handle due to its lack of elasticity and structural integrity, making it essential to choose the best sheeters and moulders designed specifically for this purpose.
Why Gluten-Free Dough Requires Special Equipment
Gluten-free dough behaves very differently from traditional dough made with wheat. The absence of gluten means the dough doesn’t have the same stretch and resilience, making it more prone to tearing and breaking during processing. This unique characteristic necessitates specialized equipment that can handle the delicate nature of gluten-free dough without compromising its quality.
Key Features to Look for in Sheeters and Moulders
When selecting sheeters and moulders for gluten-free dough, there are several critical features to consider to ensure the dough is handled correctly and consistently produces high-quality products.
Adjustable Rollers
RBS sheeters have rollers that can be adjusted to very thin settings, which is especially important for delicate gluten-free dough. This flexibility allows bakers to produce a variety of products with consistent thickness, ensuring the final baked goods meet quality standards.
Gentle Processing
Gluten-free dough is more fragile than its gluten-containing counterparts, making gentle processing a necessity. The equipment should handle the dough carefully to prevent tearing or crumbling, which can occur easily without the structural integrity provided by gluten.
Sheeters and moulders that operate at adjustable speeds are ideal because they allow for more delicate processing. The ability to control the speed at which the dough is processed helps in maintaining its shape and consistency throughout the sheeting and moulding stages. This gentle handling is essential for producing visually appealing and structurally sound gluten-free baked goods.
Non-Stick Surfaces
Due to its composition, gluten-free dough can be particularly sticky, which can lead to challenges during processing. Equipment with non-stick surfaces is highly beneficial in this context. Non-stick sheeters and moulders help prevent the dough from sticking to the equipment, reducing waste and ensuring that the dough maintains its intended shape and texture.
This feature is especially important when working with high-moisture doughs that are common in gluten-free baking. By using non-stick surfaces, bakers can achieve more consistent results and reduce the amount of dough that needs to be reprocessed or discarded due to sticking issues.
Easy Cleaning
Cross-contamination is a significant concern in gluten-free production, where even trace amounts of gluten can render a product unsafe for those with gluten sensitivities or celiac disease. Therefore, it is crucial to select sheeters and moulders that are easy to disassemble and clean. Equipment that can be quickly and thoroughly cleaned helps ensure that no gluten-containing particles are left behind from previous production runs.
Our equipment not only maintains the safety of the gluten-free products but also improves overall production efficiency by reducing downtime for cleaning. The ease of cleaning is a vital consideration for any bakery that needs to maintain strict gluten-free standards while maximizing productivity.
Learn more about our manufacturing equipment for gluten-free bakery products by contacting Reading Bakery Systems online or calling 1 610-693-5816.