Adding Sesame Seeds to Bagels

I was contacted by one of our overseas distributors for a coating application.  Their customer wanted to use a small amount of water to spray on the surface of bagels.  The thin layer of water will create surface tension for sesame seeds to stick to the top of the bagel.  We went over some details of the application to determine the best product.

Since the sesame seeds were being applied prior to baking, the amount of water used affects the bake time. Therefore, it is important to control the amount of water applied.  They wanted to spray the water only on the top of the bagels, and not on the baking sheets.  The bagels were lined up in four rows per pan.  Since the pans were moving on a conveyor, a flat fan spray nozzle pattern would work best to coat the entire width.  And since they needed to direct the water only to the tops of the bagels, the No-Drip option was a necessary feature. 

With liquid solutions, the smaller the droplet size, the greater the fluid surface area which can be exposed.  With larger droplet surface area potential, less liquid can be used to cover the same target area (bagel tops in this case).  For this application, I ended up recommending model AF9010SS Internal Mix Atomizing Nozzle with a flat fan spray pattern and No-Drip option.  They needed a minimal amount of water to keep the sesame seeds in place without saturating the surface. By adding compressed air, we can shear the water into a much smaller droplet size range.  And as mentioned above, we can use less liquid to cover the same area.   

The stainless-steel construction makes the Atomizing Nozzle corrosive resistant for Food and Beverage applications.  The flat fan pattern is able to reach multiple bagels and hit the target area evenly.  The No Drip option is a patented design to keep the liquid from dripping out of the Atomizing Nozzles during off-cycles.  When the compressed air is turned off at the nozzle, a valve inside the body will create a seal on the liquid side.  This No-Drip function enhances the Atomizing Nozzles for intermittent processes as the liquid remains inside the body for quick spraying. The Atomizing Nozzles with the No-Drip option can give you the best performance for fast, direct spraying.  Our customer was extremely happy with the performance. They shot a short video to show the operation. 

If you have liquid that you would like to spray evenly, efficiently, and effectively, EXAIR Air Atomizing Nozzles can do that for you.  We offer three different port sizes with a variety of liquid flow rates and spray patterns.  If you would like to discuss more about an application or need help in selecting the correct model, an Application Engineer will be happy to assist you.  For the customer above, the bagels had plenty of sesame seeds to satisfy the application requirement.      

John Ball
Application Engineer
Email: johnball@exair.com
Twitter: @EXAIR_jb

Photo: Sesame seeds by allybally4bPixabay Content license.

A Super Air Knife Improves Bagel Operations

Plain Bagel
Plain Bagel

Did you ever wonder how that deep brown crust is created on pretzels and bagels? There’s just a little more to it than toasting them under a burner.

A process engineer from a well-known bagel company contacted me about a problem in their operation. They were having issues containing the lye solution in a dip tank that the bagels are run through. Lye, also known as sodium hydroxide, is a very corrosive, alkali substance.  When handling this liquid solution,  personnel protection equipment (PPE) is required to protect skin and eyes.  The engineer found evidence of the lye solution dripping from the conveyor onto other components in the process.  For safety, maintenance and cleanliness, he needed to find a way to contain the lye in the dip tank area.

The conveying system used a gear-driven sprocket to move the conveyor. The conveyor was a 30” wide open-mesh belt with chain links attached to the outside for the sprocket.  It was used to move the bagel dough into a dipping station which contained the lye solution.  As you can imagine, there are plenty of areas for the solution to collect into these voids of the belt and drip downstream.  The dough would soak up the solution and then travel into the oven for baking.  As the dough is heated, the lye will start to react with the steam and bagel proteins, turning it into something safe to eat. This Maillard reaction creates the browning of the dough and that yummy crust on the outside.

SS Super Air Knife
SS Super Air Knife

To keep the process safe and clean, they had to keep the lye solution in the dipping area. Because the concentration of the lye was very low, we recommended a stainless steel Super Air Knife.  (EXAIR offers a variety of materials for different types of chemicals)  The engineer ordered model 110030SS Super Air Knife, mounted it above the conveyor, and aimed it in a counter-flow direction to the conveyor travel.  As the belt exited the solution, the Super Air Knife would blow the excess from the mesh and the links back into the dip tank.  This kept the area clean and safe from the caustic solution.

If you have similar processes with caustic or corrosive chemicals that need to be contained, we would be glad to discuss your application and determine which of our products would be helpful to keep your processes, personnel and facility safe.

John Ball
Application Engineer
Email: johnball@exair.com
Twitter: @EXAIR_jb

 

“Plain bagel” image courtesy of dreamcatt115Creative Commons License