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Solutions for
FROZEN DOUGH
applications
MARKET TRENDS
ean Label
• 14 billion USD (in 2016) Cl
• 8.8% growth per year until 2014
• Key players: YUM! Brands, Domino’s pizza
• Reference customers: Rich Products Corporation, Maplehurst
Applications:
• Select best performing yeast (from different suppliers).
• Determine most appropriate % of yeast to use in dough.
• Check regularity of yeast performance (from different batches).
• Select most appropriate vital wheat gluten (from different suppliers).
• Determine most appropriate % of VWG to use
(depending on final products volume target).
• Check regularity of VWG (routine control before use in production)
•Evaluate impact of ingredients on dough proofing performance.
Applications:
• Select most appropriate vital wheat gluten (from different suppliers).
• Determine most appropriate % of VWG to use (depending on dough handling properties:
strength, elasticity, extensibility).
• Check regularity of VWG (routine control before use in production).
• Evaluate impact of ingredients on dough handling properties
(strength, elasticity, extensibility).
Applications:
• Select most appropriate vital wheat gluten (from different suppliers).
• Determine most appropriate % of VWG to use (depending on dough mixing properties).
• Check regularity of VWG (routine control before use in production).
• Evaluate impact of ingredients on dough mixing properties.
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CUSTOMERS
Questions
and Answers
MARKET TRENDS
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“Meeting a potential customer working
on frozen dough applications?
Here are a few questions to guide you in the right direction.“
• Bread • Others
THE YEAST YOU USE
Do you use specific types of yeast?
YOUR PROCESS How do you determine how much to use?
What type of frozen dough process do you use? How do you select one type of yeast or another?
Freezing after proofing and baking RheoF4 for evaluating proofing performances
(also called partbaking or “ready to bake”)
Issues are mostly related to volume
• Need to control proofing step
RheoF4
VARYING PERFORMANCE or QUALITY
Freezing before proofing Do you see varying process performance or varying
quality of final products depending on:
Issues related to formation of ice crystals in the dough
• Batch of flour ( Mixolab or Alveolab)
• Need for specific ingredients/yeast
• Batch of ingredient ( Mixolab or Alveolab)
RheoF4
Mixolab • Batch of yeast ( RheoF4)
Alveolab
THE QUALITY
YOUR QUALITY CHALLENGES
Do you check regularly the quality of your ingredients?
What quality challenges do you most frequently see on
your products? Of your raw materials (i.e wheat flour)?
• Low volume ( RheoF4) • Ingredients ( Mixolab or Alveolab)
• Texture ( Mixolab) • Flour ( Mixolab or Alveolab)
• Color ( RheoF4)
• Stickiness ( RheoF4)
• Dough stretching ( Alveolab)