INDUSTRIAL MIXING PROCESS CLEAN LABEL PRODUCTS BAKERY SEMINAR - - - PowerPoint PPT Presentation

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INDUSTRIAL MIXING PROCESS CLEAN LABEL PRODUCTS BAKERY SEMINAR - MAY 14th 2019 Jos CHEIO DE OLIVEIRA -R&D MANAGER PLANNING WHO WE ARE WHO WE ARE UNDERSTANDING MIXING PROCESS UNDERSTANDING MIXING PROCESS PARAMETERS TO BETTER

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INDUSTRIAL MIXING PROCESS – CLEAN LABEL PRODUCTS

BAKERY SEMINAR - MAY 14th 2019 José CHEIO DE OLIVEIRA -R&D MANAGER

SLIDE 2

PLANNING

2019-05-14 -VMI - MIXING FOR CLEAN LABEL

WHO WE ARE WHO WE ARE

UNDERSTANDING MIXING PROCESS PARAMETERS TO BETTER CONTROL CLEAN LABEL PRODUCTS UNDERSTANDING MIXING PROCESS PARAMETERS TO BETTER CONTROL CLEAN LABEL PRODUCTS

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THE LARGEST PORTFOLIO

OF MIXING SOLUTIONS

WHO WE ARE – VMI

SLIDE 4

250 continuous mixer 390 Automatic sytems 110 Horizontal mixers

(vaccum)

250 (Planetary mixers)

WHO WE ARE – VMI

SLIDE 5

Introduction to Bakery/pastry applications

Batters: Cakes, madelines, muffins, waffles Short dough: sweet biscuits, shortbread, ginger nuts, digestive Hard dough: semi sweet, biscuits, rich tea, marie, crackers Dough: Bread, brioche, baguette

2019-05-14 -VMI - MIXING FOR CLEAN LABEL

SLIDE 6

MIXING PROCESS FOR BATTER/DOUGH

Hydration and dissolution of ingredients Uniform distribution of all components Air bubbles incorporation & distribution Development of protein network

2019-05-14 -VMI - MIXING FOR CLEAN LABEL

On stage mixing
Ingredients dispersion
Air incorporation
Temperature
Rework high
Batter smooth viscous or liquid

Batter

Gluten development
High energy
On stage mixing
Temperature
Rework high
Dough smooth elastic oily

uniform warm

Hard dough

Ingredients blending
Low energy
2 stage mixing
Time to be controlled
Minor rework
Crumbly, short, dry, bity, cool

Short dough

Ingredients blending
Ingredients hydration
Kneading
2 stage mixing
Temperature to be controlled
High rework
Smooth, extensible, fine aerated

Bread dough

Tweedy, APV

SLIDE 7

CL means no artificial ingredients, enhancers, preservatives… SO the quality of the dough/batter is not the same

IMPACT OF CLEAN LABEL ON MIXING SOLUTIONS

18/04/2019

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HOW/WHY MIXING COULD HEMP TO DOUGH/BATTER QUALITY

MIXING COULD BE A PART OF THE SOLUTION

AIR BUBBLES INCORPORTATION

DOUGH HOMOGENEITY DOUGH CONSISTENCY DOUGH AERATION

INGREDIENTS DISPERSION MECHANICAL EFFECT PRESSURE/VACCUM APPLICATION

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MIXING PARAMETERS: DOUGH CONSISTENCY

WHAT IS KNEADING ??

2019-05-14 -VMI - MIXING FOR CLEAN LABEL

15 min 14 min 13 min 11 min 10 min 9 min

Mixing optimum

3 min

End of homogenization

7 min 6 min 5 min 2 min 1 min 4 min 12 min 0 min 8 min

MIXING

Homogenization Hydratation STRUCTURATION

Energy transferred Network formation

AERATION

Air entrapment

OVERMIXING

Network break  Dough rheology

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GLUTEN NETWORK STRUCTURATION (Mechanical effect /depend on mixer)

2019-05-14 -VMI - MIXING FOR CLEAN LABEL

EXTENSION COMPRESSION

Mixing intensity

ENERGY INPUT Inclusion distribution AERATION, Air incoporation

Dough aeration

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KNEADSTER –COMPLIANT MIXER

2019-04-18 -VMI - MIXING FOR FROZEN

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KNEADSTER – A COMPLIANT MIXER

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Combining fork mixer (dough handling) & spiral mixer (mixing time)

KNEADSTER - MERGING FORK & SPIRAL MIXER

2 4 6 8 10 12 14 Axe Oblique Simple Spirale Double Spirale Kneadster

Temps de pétrissage (mn) Echauffement global (°C)

FORK MIXER KNEASTER SINGLE SPIRAL MIXER SINGLE SPIRAL MIXER

SLIDE 14

Uch

Densité versus Uch

0,00 200,00 400,00 600,00 800,00 1000,00 1200,00 5 10 15 20 Densité patmo Hl15

Density (g/l)

BATTER AERATION CONTROL ON PLANETARY MIXER

Optimum density reached for2 <Uch < 6

Uch= F ( center distance, tool, Ratio, Vsatellite)

PARTENERSHIP: INRA (national agronomic research institute)

SLIDE 15

Same results for different
perating conditions (pressure)

0,00 200,00 400,00 600,00 800,00 1000,00 2 4 6 8 10 12 14 16 18

Densité 0,1 bar Hl15 Densité 0,5 bar HL15 Densité 1bar HL15 Densité patmo HL15 Densité patmo HL30 Densité 0,5 bar HL 30 Densité 0,5 bar HL30-12 mn

Sponge cake microscope views –With pressure Sponge cake microscope views –Without pressure

AERATION CONTROL

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Air incorporation and density change

2019-04-17 -VMI - MIXING FOR LONG SHELF LIFE

1 2 0,2 0,4 0,6 0,8 1 1,2 AIR INORPORTAION POSSIBILITY DENSITY (KG/L)

PRODUCT'S DENSITY MAPING

CREPES EGG WHITE BUTTER CREAM SPONGES POUND CAKE MUFFINS LAVA CAKE CHANTILLY TWINKIES CREAM CHEESE MERINGUE CHOCOLATE MOUSSE

BATTER AERATION CONTROL ON PLANETARY MIXER

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ULTIMIX – MIXING TOOLS

17/04/2019

Tools for a wide range of recipes Adaptability with its quickly interchangeable tools 2 or even 3 tools  HDPE Scraper in addition to the 2 to Capability to record up to 99 recipes of 30 phases

17 +

DENSITY

EVOLUTION

SLIDE 18

MIXING PARAMETERS: AIR BUBBLES INCORPORATION

Pressure/ vacuum applications control

STRUCTURE
STEACKINESS
RHEOLOGY

2019-05-14 -VMI - MIXING FOR CLEAN LABEL

PATM P TIME P1=P(+) P2=P(-)

MIXING KNEADING

SLIDE 19

MIXING PARAMETERS: AIR BUBBLES INCORPORATION

Mixing prepare the final texture of the dough and consequently the after baking

2019-05-14 -VMI - MIXING FOR CLEAN LABEL

Cells Number Cells sizes Wall between Cells

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PRESSURE DURING MIXING =  EXTENSIBILITY of DOUGH

PRESSURE (mb) SALT RESISTANCE TO EXTENSION (g force)

IMPACT OF PRESSURE and SALT on DOUGH EXTENSIBILITY

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CONTINUUM – product structure and vacuum mixing

18/04/2019

INTEREST OF VACUUM MIXING

Dough quality (stickiness & plasticity)
Reduction of size of gas nuclei
Faster start of expansion during baking
More homogenous gas cell distribution
Better frozen/thaw quality

NON VACUUM VACUUM

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MIXING UNDERSTANDING A REAL TOOL TO BETTER CONTROL CLEAN LABEL PRODUCTS

TO CONCLUDE…

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THANKS!

You are welcome at VMI & in our lab!