Muffins are a popular alternative to breakfast Danish and doughnuts. Muffin Production Line also popular as snack items and desserts.
Batter consistency, baking temperature and chemical leavening system all influence product shape. Faster-acting systems produce flatter tops, while stronger flours and lower hydration levels yield peaked muffins.
1. Batter Mixing
Batter mixes are flour mixtures with liquid and other ingredients used in food production. They typically contain higher proportions of liquids and are thinner than doughs and can be stirred, poured or dropped from a spoon.
Identifying the correct batter mix viscosity is important because under mixing can make muffins tough while over mixing leads to waste and poor product quality. In-line viscosity monitoring helps eliminate the need to collect off-line samples for lab analysis.
2. Dough Divider
Dough dividers allow operations to produce consistent dough pieces that are the same size, weight and texture. They also help bakeries and restaurants save money by cutting down on the time it takes to manually divide and cut dough by hand.
Features such as degassing piston design aid in dividing precisely, and adjustable hydraulic pressure improves weight accuracy and minimises dough punishment. Servo technology enables greater control of the equipment to suit product characteristics, too.
3. Dough Filling
Muffins are a popular snack or dessert, and they are often used as a substitute for breakfast Danish and doughnut. They can be savory or sweet and are usually filled with a variety of ingredients.
To make the perfect muffin, it is important to let the dough rest. This step will help it rise and develop finer pores. It should also be shaped before baking.
4. Dough Separation
Before the muffins are separated, they're given a few stretches and folds. This helps the doughs develop their gluten networks and enables them to be more elastic.
The resulting muffins are dropped into canvas pockets in a continuous traveling proofer that have been dusted with corn meal and allowed to rise. The muffins are then transferred to a traveling grill where they're grilled.
5. Dough Transfer
The dough must be transferred to a flat, smooth surface before the slashing and shaping process begins. Using a bench scraper or meat clever, cut into each piece of dough. Make as few cuts as possible to avoid tearing at the long gluten strand network.
Afterwards, the muffins must be properly cooled before being packaged. This helps prevent them from over-proofing.
6. Dough Filling
When the batter is mixed, it must be portioned into muffin tins. This can be done manually or using an automated depositor.
Add-ins like nuts, fruit, and cheese can be folded into the batter at this point.
Once each muffin is deposited, it’s time to bake. This is done in a preheated oven at the desired temperature. The muffins are then cooled before packaging.
7. Dough Transfer
Dough conveying systems connect mixers and dividers with the rest of the production equipment. They help to smooth-handle large masses of dough and reduce or eliminate the need for manual handling.
Muffins' shape is controlled by batter viscosity and baking temperature. Faster leavening systems produce peaked muffins; slower ones yield flat tops. Dusting and oiling conveyor product-contact surfaces are common to preserve bakery products' hygienic condition.
8. Dough Filling
The dough is a thick, plastic mixture of flour and other ingredients including shortening, sugar, eggs and various flavours. It is elastic and expands eight to ten times during baking.
Roll the dough out onto a well-floured surface. Then generously fold it into either a package fold or two business letter folds. This is known as proofing. It is important to keep an eye on the progress of the dough during this process.
9. Dough Transfer
Depending on the size of the bakery, large masses of dough can be transferred between mixer and dough dividing equipment using conveying systems. These reduce or even eliminate the need for manual handling.
After forming, English muffins rise again to give them their characteristic nooks and crannies—the perfect places for a melting pat of butter or a schmear of jam. The final rise can also take place in the fridge overnight.
10. Dough Transfer
Dough conveying is the flow or movement of dough from one equipment to another. It saves time and reduces manual handling.
Lines designed according to customers’ specifications and product preparation criteria so that they obtain bread with the characteristics, flavour and texture they desire. These lines can also include: paper cups placement, dosing, cooking, cooling, cream injection and packaging.
