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Covad - development of continuous vacuum dough preparation process for industrial bakeries

Objective

The quality and the properties of the bakery products manufactured are influenced essentially by the structure of the prefabricated dough. This structure depends amongst others on the oxygen partial pressure. Advantage is today taken of this dependence by means of the so-called continuous pressure-vacuum kneading(extruder) processes, in order to produce the dough in accordance with the requirements of the final product. As it leaves the extruder for further processing (shaping etc.), the prefabricated dough is again subject to atmospheric pressure conditions and loses thereby a part of its properties, which have hardly been adjusted during kneading. This means in practice that only types of dough with prevailing elastic properties can be manufactured. Elastic dough's have, amongst others, the disadvantage that they have a high shearing sensitivity which quite often. It is the objective of the propose to develop a new combined process for dough preparation under different p

Coordinator

WERNER & PFLEIDERER INDUSTRIELLE BACKTECHNIK GMBH
Address
Frankfurter Str.17
71732 Tamm
Germany

Participants (1)

CHAR. VENETIS AVEE-ARTOPIIA - ZACHAROPLASTIKI
Greece
Address
Agias Paraskevis Str. 9
14123 Nea Ionia,atikis