Learning how to make Pies
A lot of people on who are at the entry level of pie manufacture are making pies by hand, using a rolling pin, and there is huge opportunity here to take out a lot of the heavy labour here as well as improve consistency.
A small Pastry roller can be implemented and using this you can roll a sheet of pastry and then transfer this to either manually or automatically cut a disc.
The discs can be the bottom of the pie or the pie lid.
This is the easiest way to speed up pie production from rolling out pastry by hand, and a relatively economical way too.
Another method, and a speedier way, to made pies is by ‘blocking’ the pastry.
The pastry is scaled then a slug is inserted into a foil that’s sat within the ‘base’ of a pie machine, the hand or mechanically operated machine then lowers a ‘die’ to block the pastry slug to ‘line’ the foil.
In it’s simplest form, this method use a hand operated machine – which you pull the leaver down to ‘block’ the pastry into the foil – one at a time.
After that level of production, using the same method of blocking, however using a mechanically operated machine – instead of pulling lever by hand the machine will go up and down repeatedly and produce approx 1500 pieces per hour.
The mechanical machines feature a rotary table, a blocking head that moves up and down and a number of bases, normally either 5 or 6, therefore speeding up production from 1 single base at a time to multiple. With these machine, the operator simply puts a foil with pastry slug into a base and takes one off, the machine will run at a pace you need to keep up with.
Some machines will have the ability to have a filler, and some can help with automatic lidding.
When production increases further we can move towards an in-line machine which helps with the whole process, dispense the foil, dispense the paste, block the paste, fill the pie and lid and crimp.