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Automated process for stable preservative free pastry base mix for high added value bakery goods to increase the competitiveness of SME bakeries

Automated process for stable preservative free pastry base mix for high added value bakery goods to increase the competitiveness of SME bakeries

Objective

The proposed research will develop a technical solution that will relieve some of the more mundane tasks associated with producing higher value baked goods and enable SME bakeries throughout Europe (190,000) increase their efficiency and be more competitive against the threats from industrial bakeries and supermarkets. The SME-AGs within this SME dominated sector and through their leading role in this project will enable the results from this proposed development to be brought to the benefit of a significant number of SME bakeries most effectively. This will result in SME-AG members using the technology to increase profit to over €40 million per annum in the first 5 years of this post project commercialisation To achieve this, the following technical objectives will be met: 1. Process control & automation. Rheological sensor system to detect, qualify and quantify the point of time for finishing the roasting process for automatic process control (± 15 seconds). To enable immediate automated response for step changes in viscosity in dough. Rheology changes reflect key stages in dough formation. 2. Process automation, enabling non-manual contact with food material after controlled ingredient metering. 3. Automatic CIP (clean in place) system, for rapid cleaning between batches. 4. The development of an aseptic pastry manufacturing system, with a novel aseptic filling and packaging system to enable subsequent chilled storage and distribution after the heating process step with microbiological integrity. 5. Shelf life stability of choux pastry mixes (16-24 weeks at 4 C°). Organoleptic comparison by trained taste panels will be regularly undertaken to validate no significant variation from traditional manual production of same recipes.

Coordinator

LANDESINNUNGSVERBAND FUR DAS WURTTEMBERGISCHE BADKERHANDWERK EV

Address

Wilhelmstrasse 7
70182 Stuttgart

Germany

Activity type

Other

EU Contribution

€ 99 579

Administrative Contact

Andreas Kofler (Mr.)

Participants (15)

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Confederation Europeenne des Organisations Nationales de la Boulangerie et de la Patisserie

Belgium

EU Contribution

€ 1 896

Federation Patronale de la Boulangerie et B.-Patiserie du Bas-Rhin

France

EU Contribution

€ 54 540

RHEOTEST MESSGERATE MEDINGEN GMBH

Germany

EU Contribution

€ 102 120

Proderma Betriebs AG

Switzerland

EU Contribution

€ 161 302

HUHNSEAL AB

Sweden

EU Contribution

€ 137 561

FERNANDO DOMINGUEZ SLU

Spain

EU Contribution

€ 203 819

Westsik Vilmos Elelmiszeripari Szakkozepiskola es Szakiskola

Hungary

EU Contribution

€ 64 681

Baeckerei-Konditorei Sailer GmbH

Germany

EU Contribution

€ 93 445

FRAUNHOFER GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V.

Germany

EU Contribution

€ 69 383

THE UK INTELLIGENT SYSTEMS RESEARCH INSTITUTE LIMITED

United Kingdom

NOFIMA AS

Norway

Verband fur Kaufleute und Dienstleister

Italy

EU Contribution

€ 68 462

ZOATEC GMBH

Germany

EU Contribution

€ 74 139

UNIONE COMMERCIO TURISMO SERVIZI ALTO ADIGE COOPERATIVA

Italy

EU Contribution

€ 160 006

SIEGEL BACKKULTUR KG

Germany

EU Contribution

€ 154 730

Project information

Grant agreement ID: 218351

Status

Closed project

  • Start date

    1 November 2008

  • End date

    31 October 2011

Funded under:

FP7-SME

  • Overall budget:

    € 2 041 005,80

  • EU contribution

    € 1 445 663

Coordinated by:

LANDESINNUNGSVERBAND FUR DAS WURTTEMBERGISCHE BADKERHANDWERK EV

Germany