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Foreword
The name seems to come from the French word moufflet which is a
term often applied to bread and means soft.
The two main types of muffins - English muffins and American style
Curiosity Corner
muffins - vary not only in style and flavour, but also in history.
English muffins history dates back to the 10th and 11th centuries in
Wales. At that age they were cooked in muffin rings, which were
hooplike and placed directly on a stove or the bottom of a skillet. Three states in the United States of America have adopted official
muffins.
In the Victorian the “downstairs” servants ate society muffins.
They surfaced and rose to prominence in Great Britain when members In 1988 Minnesota has adopted the blueberry muffin as the official
of all classes of society became aware of its goodness. Once members state muffin.
of the "upstairs" family tasted these rich muffins, they began to request Massachusetts in 1986 adopted the Corn Muffin as the official state
them for themselves - especially during teatime. muffin.
As a result of the English muffin becoming the "most fancied" bread
on the isle. Then in 1987 NewYork tppk on the Apple Muffin as its official muffin of
choice.
English muffin factories sprang up all over England. “Muffin men” could
be heard in the streets selling their muffins from wooden trays slung
around their necks. For teatime in private homes and clubs, the English
muffins would be split and toasted over an open fire and served in a
covered sterling dish alongside tea.
The prominence of the muffin men in English society was evident when
"Oh, do you know the muffin man" became a popular children's nursery
rhyme.
The popularity of the English muffin reached its zenith in Great Britain
during the years preceding World War I.
American style muffins are “quick breads”, i.e. made with no yeast,
made in individual moulds. They were not developed until the end of
the 18th century, when in America pearl ash was discovered.
Pearl ash is a refined form of potash (Potassium Carbonate), and it
produces carbon dioxide gas in dough.
In American Cookery (1796 - the first American cook book),
Amelia Simmons published recipes using pearl ash. Baking powder was
not developed commercially until 1857 (phosphate baking powder).
Ingredients
Flour - Sugar - Fats
Loosening bakery products is one of the most important quality bicarbonate in 8 minutes under standardized conditions. Leaving acids
demand made on bakery products. Without loosening agents the result that react very fast - for instance, citric acid, tartar and monocalcium
would be a bakery product of little volume with a dense crumb, phosphate monohydrate - release 60-70% of CO2 from a given amount
insufficient looseness, occasionally water stripes and tough of Sodium Bicarbonate after only 8 minutes reaction time.
consistency. As opposed to this, delayed and strongly delayed reacting leaving
agents, like SAPP 22, release only 28% of CO2.
Aerating could be achieved by:
The reaction rate influences the pore structure of final product too.
1) Fermentation
Coarse pore structure is obtained with strongly delayed leavening
Sugar + yeast → alcohol + CO2
agent, while a fine pore structure is reached by the use of faster
2) The breaking disintegration of heat-sensitive substances in gases reacting leavening acid.
such as ammonium bicarbonate. Delayed reacting leavening acids provide for a long shelf life of ready
NH4HCO3 → NH3 + H2O + CO2 mixes and baking powder.
3) Chemical reaction of acids or acid salts with sodium bicarbonate The “Neutralization Value” shows the amount of Sodium bicarbonate
Acid or Acid salt + NaHCO3 → NaX + H2O + CO2 necessary to completely neutralize 100g of leaving agent.
Phosphoric acid salts are the most commonly used acid carrier for High NV of a leaving agent is equivalent to small amounts of leavening
baking powder. agents compared with the Sodium bicarbonate. Examples of high NV
The most well known and most widely used leaving acid is the acid leavening agents are: citric acid, Sodium aluminium phosphate,
Sodium pyrophosphate (SAPP, E450(i)). Usually they are used in tartaric acid, monocalcium phosphate and acid sodium pyrophosphate;
combination with Sodium bicarbonate. while examples of low HV leavening agents are tartar and glucono
delta-lactone.
In general 40 g of a mixture (40% SAPP + 30% NaHCO3 + 30% carrier) The neutralization value of a leavening acid is important for the
are generally enough to aerate a baking product based on 1 kg of flour. calculation of the amount of acid necessary to neutralize the sodium
In order to chose the right leaving agent, the main parameters taken bicarbonate.
into consideration are the “Rate of Reaction” (ROR) and the The NV is calculated according to the following formula:
“Neutralization Value” (NV).
NV = (g NaHCO3/g acid ) x 100
The “Rate of Reaction” is a characteristic feature to rate a leaving acid. Fast reacting leavening acid is suitable for flat bakery products like
Measurement is done using a standardized dough at 27°C and 3 biscuits or liquid waffle batters. Otherwise delayed reacting leavening
minutes kneading time. The dough reaction rate shows the amount of agents are suitable and recommended for bakery product of a large
carbon dioxide in % released from a given amount of Sodium volume like pound cakes and sponge cakes.
Maltitol
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute. Polyols Its sweetness, solubity, negligible cooling effect (positive heat of
are carbohydrates occurring naturally in various fruits and vegetables. solution) and the other chemical properties, in comparison with other
sugar alcohols, make it one of the best sugar substitutes. Maltitol is
Maltitol is a hydrogenated disaccharide, consisting of glucose and less hydroscopic than sucrose and isomalt.
sorbitol. It is made from the hydrogenation of D-maltose. It has
75-90% of the sweetness of sucrose and nearly identical properties, Maltitol Sucrose
except for browning; in fact maltitol does not brown and caramelize Commercial form Anhydrous Anhydrous
after liquefying by exposure to intense heat. Molecular weight 344 342 Same viscosity
Melting point 147° C 184° C Unchanged process
It is used to replace table sugar because it has fewer calories, does not
promote tooth decay and has a somewhat lesser effect on blood Hygroscopicity (HR at 20°C) 89% 84% Crunchiness
glucose. Solubility at 30° C (g/100g sol.) 64,4 68,3 Dissolution in mouth
Sweetness (solution at 10%) 0,9 1 Good taste
As bulk sweetener, maltitol virtually tastes as sweet as sugar (sucrose);
hence it to be used without being mixed with other sweeteners.
It is not metabolized by oral bacteria, so it does not promote tooth
Otherwise maltitol also works very well with intense sweeteners
decay.
whenever especially high levels of sweetness are demanded. In such
cases the quantity of intense sweetener added is less critical than it is It is somewhat more slowly absorbed than sucrose, which makes it
for other, less sweet polyols. somewhat more suitable for people with diabetes.
Polyols are know to increase glycemia only slightly, owing to their
limited absorption by the small intestine.
Maltitol has a GI of approx. 29.
Maltitol is partly digested in the small intestine. Only the quantity
passing through the colon ferments. Due to its slow absorption,
excessive consumption can have laxative effect and sometimes can
cause gas and/or bloating which are linked to individual sensitivity.
Its food energy value is 2.1 kcal/g (8.8 kJ/g); sucrose is 4.0 kcal/g (16.7
kJ/g).
10
The first scientific studies about the role of fibres in the human diet, Daily need of fibre:
date back to the early 70’s. Health experts recommend 20 to 30 grams of fibre each day, assuming
Fibres are that part of food which resists digestion. While plant foods that we need 12 grams a day for every 1000 calories consumed.
contain fibres, dairy products and animal products such as meat, fish, However, most people consume only about 10 grams.
eggs, etc. do not contain any fibre. Fatty foods have very little fibre,
whereas foods high in fibre are mostly low in fat. Prebiotic effect of fibres
According to their content in fibres, foods can be broadly classified as Fibres are not digested in the stomach or the small intestine and arrive
follows: unchanged in the colon.
High Fibre Foods: brans- wheat bran, oat bran, corn bran, rice bran. They thus serve as selective prebiotic food for the resident good
bacteria such as bifidobacteria and lactobacillli for their better survival,
Moderate Fibre: whole grains- whole wheat flour, whole wheat pasta, viability, growth and proliferation. When these good bacteria
oatmeal- rolled oats, steel cut oats, whole-oat flour, cornmeal, brown proliferate, they produce short-chain fatty acids (SCFAs) and lactic acid
rice. lower intestinal pH, making the intestinal environment unsuitable for
Low Fibre Foods: refined items- white flour (bleached/unbleached), undesirable bacteria and certain enzymes that are a common source
pasta, cream of wheat, oat flour, cornstarch, white rice. of several health problems. As the intestinal environment becomes
inhabitable for the bad bacteria, they can no longer survive, creating a
Fibres can be divided into two categories: insoluble and soluble fibre. positive balance of good bacteria as compared to the bad bacteria, and
Both are important for health. Foods contain different amount and as a consequence, several health benefits are experienced.
type of fibre. Some foods are better sources of one type than the other.
For example, oat bran contains about 50% soluble fibre of the total,
but wheat bran contains only 20% soluble fibre of the total fibre.
Insoluble Fibre:
Insoluble fibre is a coarse material that does not dissolve in water.
It is roughage.
Insoluble fibre should be taken with enough water. It swells and
softens the stool and stimulates the intestinal muscles to relieve
constipation.
Soluble Fibre:
Soluble fibre is made up of sticky substances like gums and gels and
dissolves in water. It helps:
Production plant
depositors are available that will deposit 4 muffins at time.
Baking
Many physical and chemical changes occur in the presence of heat to Typical equipment for muffin production is described below.
transform a liquid batter into a final baked muffin. Solubilisation and
activation of the leavening agent generate CO2 that expands to 1) Mixer for dough preparation
increase the volume of the muffin. The principal aim of mixing is always to develop the gluten to
Gelatinization of starch and coagulation of proteins provide maximum gas retention capability.
permanent cell structure and crumb development, caramelization of There are a number of different types of mixers. Better known mixers
sugars and Maillard browning of the crust. Reduced water activity are spiral, planetary and fork mixer.
facilitates Maillard reactions as well as crust hardening. The spiral mixer kneads the dough very naturally and efficiently by
The choice of oven, baking pans, and baking temperature influences pushing and stretching the dough against the bowl surface as it moves
the final baked product. A good flow of heat onto the bottom of the past the spiral tool.
pan is necessary to produce a good product. Muffin tins are usually It has several general advantages over other technologies, as its higher
placed directly on the shelf or baking surface. The appropriate oven speed, efficiently and adaptability to a wide range of product types.
temperature is related to scaling and type of oven. Standard 2-ounce Planetary mixer are used to prepare muffins as well.The group is made
muffins are baked at 204°C or slightly higher in a deck oven. of two mixing tools and one bowl scraper following the full internal
profile of the bowl. Tolls rotate with a planetary movement, speed is
Cooling programmable by an inverter. A wide range of mixing tools is
available. The advisable tools for muffins production are as shown in
Products should be cooled prior wrapping. This allows the structure to
the picture.
“set” and reduces the formation of moisture condensation within the
package. Condenses moisture creates an undesirable medium that
promotes yeast, mould, and bacterial growth and spoilage.
Packaging
Muffin may be wrapped individually, in the tray in which they are
baked, or transferred into plastic form trays for merchandizing. The
shelf life of muffins is 3-5 days for wrapped muffins, and 4-7 days for
those packaged in foil or plastic wrap. Added ingredients such as
cheese, ham, and dried fruits, which are high in Sodium or sugar
content, reduce water activity and may increase shelf life.
2) Paper cup loading system Convection ovens
Convection ovens are suitable for
Dispenser is essential on production lines for smooth batters.
many types of products: all types
The reliability and the guarantee of cup placement allow it to be fitted
of biscuits, pastries, etc.
over semi-automatic and automatic lines and plants .
The air in the cooking compar-
The cup placement inside indentations can be carried out as required
tment is heated through a heat exchanger where the combustion gases
in moulds, trays or pocket conveyors running in the continuous or
of the burner flow.
intermittent mode. Cups can be used with dimensions from minimum
A powerful ventilator channels the air directly onto the product, with
30 mm to maximum 110 mm approx.
the option of regulating the flow and speed, thus obtaining excellent
3) Volumetric batter depositor cooking results. Besides excellent output is achieved with low gas
consumption.
Depositor is suitable to deposit products placed on trays. It includes a
conveyor and a depositing head. Direct gas ovens
Every outlet is fed by an individual volumetric cylinder, which is able Direct gas ovens are suitable for many types of products such as
to guarantee a high accuracy. biscuits, pastries, sponge cake.
The conveyor runs intermittently and the depositing head is provided It consists of pre-assembled modules, as electrical ovens.
with vertical movement: a variety of technical solutions are able to The cooking occurs via “sword” burners inserted directly into the
meet the production requirements in terms of either deposit quantity ceiling and floor of the cooking chamber, allowing high cooking
or production capacity. temperatures.
For some types, heated versions are also available for the deposit of Special instruments allow regulating the cooking process by
special products which need controlled temperature. modulating the valves of the combustion air.
In addition, a complete production line includes:
4) Oven • Tray feeding and unloading conveyors before and after the oven
Different types of ovens are available, for bakery production.The main • Conveyors and automatic transfer device for trays
types are: • Tray storing tower for product cooling
• Vertical volumetric injection machine for product filling
Gas thermal-cycle ovens • Conveyors and automatic loaders for product wrapping
Gas thermal-cycle ovens are suitable for products that require slow and
delicate cooking, e.g. leavened products such as bread, pandoro,
panettone, etc.
Cooking occurs with the cooking chamber heated by a series of tubes
that run along the top and bottom.
Air is circulated in the tubes by means of a ventilator and heated by a
burner. This type of ovens comes in sizes as large as 4 meters.
Electrical ovens
Electrical ovens are suitable for areas where gas supply is limited.
They consist of pre-assembled modules. The cooking occurs via
electrical resistances mounted at the top and bottom of the cooking
compartment.
Special instruments allow regulating the cooking process, setting the
temperatures in the various areas and cooking time.
Light like... a muffin
Faramix BB 106
Nutritional values
Nutrition Per 100 g Per Serving (42 g) Per Serving (42 g) According to the law, our recipes allows you to put on the label
Facts (%) Light product Standard product the following claims:
“SOURCE OF FIBRE”
Calories 322,57 135,24 161 “LIGHT”
Fats 18,41 7,73 7 Fibre content (as inulin) is 3,7 g/100 g.
Sugar has been replaced by maltitol and reduced of 70%.
Carbohydrates: Polyols tolerance: regulatory aspects
EU Warning label above 10% of polyols in foodstuff
Sugars 19 8 21,8 FDA Warning label threshold for sorbitol: 50 g/day;
for mannitol: 20 g/day
Dietary Fibres 3,72 1,56 0,7
Warning labels for polyols: food containing more than 15 g of
Polyols 23 9,66 0 polydextrose per serving must bear the label “sensitive
individuals may experience a laxative effect from excessive
Proteins 6 2,5 2,5 consumption of this product”.
Notes
Notes
fara@faravelli.it
www.faravelli.it
Giusto Faravelli S.p.A
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Tel: 02 +39 02 69 7171 • Fax: +39 02 68 86 902
www.faravelli.it
Faravelli GmbH
Lilienstrasse 11
D-20095 Hamburg
Phone : +49 (0)40 325785 - 0 • Fax : +49 (0)40 325785 - 22
www.faravelli.de
Faravelli Shanghai
The Center, 20 F - No. 989 Changle Road
Shanghai 200031
Tel. + 86 21 511 7546 3 • Fax + 86 21 511 7546 4
www.faravelli.com.cn