Precision Spray Control
for your Bakery
Spraying Systems has developed specialised systems for many types
of bakery applications. With more than seven decades of experience
in providing solutions to the bakery industry, the company is uniquely
qualified to provide the best and latest in spray technology.
The AutoJet Spray Systems are designed
to make operations more efficient and cost
effective, whilst improving the overall quality
of the finished product. The systems have
been proven to increase production, lower
operating costs and reduce downtime and, by
using a combination of spray nozzles and spray
technology, Spraying Systems is able to provide
solutions for a wide variety of challenging
applications that bakeries may be facing.
If a bakery has issues with ensuring toppings
properly adhere to dough, the AutoJet Dough
Moistening Spray System is ideal for tackling
the problem. The system coats the dough with
a water mist to adhere a variety of toppings
that may include seeds, grains and herbs.
Precision Spray Control (PSC) is used to
ensure coatings are applied consistently and
uniformly, even when the conveyor speed
changes. Benefits of this system include high
topping retention to the bread, improved
product quality and reduced wastage.
For bakeries that require automatic scoring
(splitting) of bread loaves, rolls and buns,
Spraying Systems recommends the AutoJet
Bread Scoring System. The system utilises
PulsaJet automatic spray guns which emit a
solid stream water spray directly onto the dough.
The PulsaJet guns are fitted with a UniJet spray
tip that allows for precise splitting of the dough.
The system’s AutoJet Model 2008+ Control
Panel allows for the nozzles to be adjusted to
suit any product or line speed. Benefits of this
system include lower scrap rates, increased
production volume and improved worker safety.
The company’s nozzles, manifolds and
automated systems are all made in food-grade
compliant materials. For more information on
how Spraying Systems can help you enhance
your spray-related bakery operations,
call 0800 777 291 or visit www.spray.co.nz.
pack is counterintuitive to the end
goal of reducing waste, as pears
can easily be sold loose. Perhaps
the future of this technology will use
these intuitive sensors with reusable
containers that remain at the
supermarket, or recyclable materials
such as aluminum.
Researchers from Trinity College in
Dublin recently announced a major
development in nanotechnology.
It’s this sort of time-temperature
integrative (TTI) technology that
tracks the integrity of the cold chain
by indicating accumulated exposure
of the product to temperatures
conducive to more rapid bacterial
growth. Unlike the ‘sell by’ or ‘best
before’ dates that were used - which
assume proper temperature storage
of the product - a TTI indicates the
actual product life remaining based
on the conditions it has really faced.
These smart labels are set to be
used with the bump mark project.
This is a separate development,
which uses a layer of gelatin that
reacts to environmental conditions,
giving consumers up-to-date
information on the quality of their
perishable food. This could be
particularly beneficial for meat
products.
British supermarket Sainsbury’s
is testing this technology with the
introduction of its ‘Smart Fresh’
label initiative. This smart label, now
found on Sainsbury’s own-brand
cooked ham packaging, changes
colour from yellow to purple over
time. The cooler the ham is kept,
the slower this reaction takes place.
This means if the ham has been
left in warm conditions for too long,
the label will turn purple rapidly,
indicating this product is no longer
safe to eat.
Food labelling is set to change,
and any technology that improves
the consumers ability to use food
safely with minimal wastage will be
backed by retailers, government
and the general public. Yet equally,
we must make sure that packaging
as a whole is sustainable, as simply
placing a smart sensor label on
plastic packaging won’t tackle the
bigger issues in the food industry,
such as packaging recyclability.
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