New equipment for production line is often an inconvenience for your customer due to different processing methods or ingredients.
Slight difference in the substance of material or size of a equipment can generate differences in your customers’s products.
To minimize this discomfort and contribute to the success of baked product or pasta, it is important to evaluate all aspects.
Everything must be govern by specific parameters, repeatable and reproducible processes over time.
Each product performance (texture, colour, shape, honeycomb structure, shelf-life, workability, crispness, hardness, chewiness, gumminess, crumb structure, malleability, dryness issues, browning, weight and taste) is correlated to: rheological parameters of cereal flours (W, p/l, absorption, energy, extensibility, ratios of elasticity, resistance, stability etc.), ingredients (sucrose, glucose, malt, fats, acid pastes, salt etc.), processing aid or dough conditioner (alpha and beta amylase, proteases, xylanase ascorbic acid, etc.) or specific processes (times and temperatures of leavening, mixing time and speed, laminations, extrusions, etc.). The correct evaluation of all these factors is also the correct implementation of your equipment or production line.
What can we offer:
- A chemical, physical and rheological study (alveography, farinography, extensography, amylography, viscosity, particle size analysis, gluten, color, etc.) that highlights well-defined parameters and tolerances in order to optimize the entire production process.
- Design/calibration of ingredients, processing aid or dough conditioners and processes (mixing time and speed, temperature, humidity, etc) in order to work at your best through your machinery
- Setting up of production protocols: the ingredients are natural, live products and subject to the environment. In view of this, they need to be correctly handled, kept and managed within your production facility. When you blend or knead them their activity becomes exponential and for this reason it is essential to know how to manage them correctly and sustainably over time, to know how standardize production creating efficiency and yield.
- Training your staff to interpret and correlate the performance of the finished product with the quality of the material or with the possible factors that govern it.