Dough sheeting technology is used by (industrial)

bakeries A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, donuts, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who w ...

and rolls out

dough Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening ag ...

into a (consistent) dough sheet with a desired even dough thickness.

Process

Dough is compressed between two or more rotating rollers. When done the right way, a smooth and consistent dough sheet is produced. The dough then passes one or several gauging rollers (mostly on

conveyors A conveyor belt is the carrying medium of a belt conveyor system (often shortened to belt conveyor). A belt conveyor system is one of many types of conveyor systems. A belt conveyor system consists of two or more pulleys (sometimes referred to ...

) that reduce the dough to the required thickness. After this the dough sheet is shaped into a desired dough product. This technology is mainly used in industrial production machines for (semi) industrial bakeries and the food industry. Most dough sheeters can handle a wide variety of dough depending on the machine manufacturer. Most commonly dough sheeting technology is used for the production of

laminated dough Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and exp ...

products like

croissants A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wi ...

and

pastries Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ...

, but it is also suitable for the production of

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

flatbread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ran ...

and

pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...

Function

* Shape the dough from individual dough batch to continuous dough sheet * Less damaging of the

gluten Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grain ...

network * Laminate layers of dough together (no pocket proofers and dividers are necessary as the dough sheet is the base of every product).

Benefits

A big benefit for using sheeting technology is the large dough capacity that can be handled. Dough sheeting manufactures are able to process high quality dough sheets at high capacities. Another benefit is that sheeting makes it possible to handle a great variety of dough types which traditional dough production systems can't handle, for example strongly hydrated wet and sticky

ciabatta Ciabatta (, ; literally " slipper") is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes. Cia ...

dough.

History

The origin of the dough sheeting process is not specifically traced back to at least 1977 in the case of Rademaker BV, who may be considered to be one of the earliest dough sheeting technology specialists.

Croissants A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wi ...

and

puff pastry Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...

were first products to have been produced with dough sheeting technology. Nowadays the bakery industry sees a trend that also includes the production of

and

products being produced with sheeting technology.

External links

Massey University on Bread dough sheeting

Biscuit sheeting technology

References

{{reflist, colwidth=30em DrieM produces Dough Sheeting Technology https://kaakgroup.com/kaak-group-members/driem/?lang=nl Baking Industrial processes