What types of machine blades are used in bakery and bread operations?

When talk turns to machine knives for bread and bakery operations, it’s easy to fall for the misconception that there are only a few types of knives (much like there are only a few different types of bread knives for domestic use).

However, the contrary is true.

There are in fact many tens of different types of machine blades for bread and bakery operations.

Firstly, there are numerous types of machinery and plant manufactured by different brands, with many of these machines having their own specifications and requirements for blades and knives, as a result, many machine knives for bakery operations are custom made to order.

Secondly, machinery and plant are responsible for a wide range of different tasks during the bread-making process, from mixing and fermentation through to portioning, extrusion, slicing and packaging.

Each of these parts of the industrial bread-making process requires different cuts involving different pressures, loads, frictions, twisting and other forces.

As such, there is a multitude of knives and blades used for bread and bakery operations.

Here at MRMK, this diversity of the different types of machine blades for bakery and bread operations is reflected in our range, which includes:

• Bandsaw blades.
• Bread slicers.
• Formed cutters.
• Portioning blades.
• Circular knives.
• Flowrappers.
• Bagging blades.

The essential properties to look for in machine knives for bakery and bread operations

Ever since the advent of the Chorleywood Bread Process in 1961, the production of bread has become far quicker, meaning that processing machinery and plant – and by extension the machine knives they use – are tasked with producing huge volumes of bread each day.

As such, machine blades for bread and bakery operations need to be robust, long-lasting, and able to provide a consistent, reliable cut quality.

Quality steel

The most important property to look for is the material of the blade itself. In order for a machine blade to maintain its sharpness and last a long time, it should be made from a high-grade, food-safe stainless steel.

Quality coatings

Aside from the material of the blade itself, you should also give some consideration to blade coatings.

Selecting blades with quality coatings such as a PTFE (Teflon®) non-stick coating, a titanium nitride (TiN) coating, or a titanium carbon nitride (TiCN) coating will ensure that your blades not only last longer, but that your bread processing operations don’t suffer from clagging, sticking or friction whilst cutting dough and/or bread.

Blade bevels

Depending on what type of bread you’ll be processing you’ll want machine blades with different types of bevels (bevels refers to the part of the blade that has been sharpened to a point e.g. the blade edge).

For example, on lighter, more delicate types of bread such as white loaves, you’ll want to use a machine knife that has a double bevel edge. For tougher wheat-based bread products you’ll need to use a machine knife with a single bevel edge.

Machine blade properties per bread type

No two types of bread products are the same. Because of different densities, hardnesses and levels of moisture content, different types of blades lend themselves to different types of bread.

Below, we’ve detailed the main types of bread and the properties of the machine knives that are best suited to cutting them.

White bread

Your classic white loaf will respond best to a machine knife with a scalloped profile and a double bevel which has a polishing grind in the direction in which the blade will be travelling.

This is because a machine blade with a scalloped profile and an appropriately polished double bevel will be able to easily penetrate the loaf’s crust, without subsequently tearing the inside of the loaf.

Wheat-based bread products

For wheat-based bread products a similar machine blade to the one detailed above will normally suffice (albeit, you may need to regrind the blades on a more regular basis due to the slightly coarser texture of wheat-based bread products).

Should your machinery be cutting wheat-based bread products with particularly hard crusts then we’d still suggest using machine blades with a scalloped profile, but only a single bevel edge, as this will improve cutting force.

Hard crust, dense-bread products

In contexts where your machinery will be cutting bread products such as rye bread, we recommend that you use the highest-quality bread slicers you can.

If the bread-product is especially hard and dense, then it’s worth using bread slicers which have a titanium nitride or titanium carbon nitride coating as this will impart additional wear resistance upon the blade.

Potato loaves

Potato loaves are loaves in which potato flour replaces a portion of the regular flour. The result is loaves that have a higher internal moisture content than other types of loaf. This means that machine blades for use with potato loaves must be kept both lubricated and sharp.

If your machinery is going to be cutting potato loaves, then you’ll want to use bread slicers with a double-bevelled edge. Additionally, the blade edge should have polished parallel grinds; this will reduce the amount of build-up on the blade during operation.

Because potato bread has a high level of internal moisture, it’s important that you select machine knives that have a non-stick coating too.

Low-fat or zero-fat bread products

Due to the very low moisture content of low-fat and zero-fat bread products, machine blades have to withstand considerable amounts of friction and heat buildup during operation.

For these types of bread products, it’s recommended that you use machine blades that have a single bevel edge, with a parallel grind on the blade edge. In addition, it’s strongly recommended that a form of lubrication or spray is also used to prevent excessive friction and heat build-up in the blade.

Select the right machine blades for the right type of bakery products, and you’ll end up with machine knives that last a lot longer.

Time for new machine knives for your bakery operations?

When it comes to machine blades for bread and bakery operations, MRMK is the best thing since sliced bread!

At MRMK we offer machine knives for bakery and bread operations that are at least OEM quality (but oftentimes better!) at a fraction of the cost.

All of our machine knives for bread and bakery operations are designed and manufactured in our advanced manufacturing facility situated in the heart of British steel – Sheffield.

If you’d like to find out how MRMK can help you improve your bakery processing operations with the very best machine blades, speak to us now and our expert, friendly team will be happy to answer any questions you may have.

Explore MRMK’s machine blades for the bakery industry now

For the latest machine blade news, advice and information, read the MRMK News and Insights Hub…

5 Ways to Make Your Bakery Machine Knives Last Longer | Choosing the Right Cutting Tools for Your Food Processing Operations | A Practical Guide to Machine Knives and Blade Material Selection