FDBusiness.com

CSM’s Dough Control Technology Delivers Cost Savings

 Breaking News
  • New Chief Executive For Tate & Lyle Tate & Lyle, a global provider of ingredients and solutions to the food, beverage and other industries, with operations in over 30 locations worldwide, has appointed Nick Hampton as Chief Executive with effect from 1 April 2018. Nick Hampton is currently Chief Financial Officer and a Board member of Tate & Lyle. Nick Hampton succeeds Javed [...]...
  • Müller Direct Next Generation Müller, Britain’s biggest producer of branded and private label fresh milk, butter, yogurt, desserts and dairy ingredients, has announced a new initiative to help ambitious young farmers build vibrant dairy businesses for the future. Müller will initially work closely with a group of approximately 25 Müller Direct young farmers who have the potential to create [...]...
  • New Geographical Indication From the Netherlands The Commission has approved the addition of a new product from The Netherlands to the quality register of Traditional Speciality Guaranteed (TSG). ‘Suikerstroop’ is dark brown syrup made of the syrupy liquid left behind during the production of sugar from sugar beet or sugar cane. It has a sweet taste due to its large sugar content (at [...]...
  • Firmenich Extends Capability to Design Innovative and Sustainable Natural Ingredients Firmenich has established an exclusive partnership with Blue Marble Biomaterials, a leading US biotechnology company specialized in natural and sustainable ingredients. With this partnership Firmenich gains direct access to key expertise, from biomimicry to non-GM fermentation, enabling the design of innovative and sustainable natural ingredients for the food, beverage and flavor industries. “At Firmenich, we are committed to [...]...
  • Tetra Pak Pledges Support For EU Plastics Strategy Tetra Pak has pledged to support the European Commission’s Plastics Strategy, announced as part of the EU Action Plan for a Circular Economy. The company will: Work with industry partners to ensure that by 2030, recycling solutions are in place for all components of beverage cartons so they can be fully recycled across Europe; Substantially increase the use [...]...

CSM’s Dough Control Technology Delivers Cost Savings

CSM’s Dough Control Technology Delivers Cost Savings
August 28
08:56 2012

A unique bread ingredient technology developed by CSM Bakery Supplies reduces rework and waste during production to achieve cost savings of up to 10%. The result of two years’ intensive research, Dough Control Technology enables CSM to offer bakery ingredients which have been fine-tuned to deliver specific benefits at key points during the bread manufacturing process.

“Our Dough Control Technology has been developed to address the fluctuations in production which are an inevitable part of bread manufacturing and so achieve greater consistency and efficiency,” explains Hans Moonen, CSM’s European Bread Product Development Centre Director. “We now offer DCT ingredients to create doughs which can meet a range of very specific manufacturing requirements.  We can achieve higher tolerances to mechanical stress for a more friction free process or create a more robust dough with a drier surface.  This new technology allows us to provide a new generation of baking ingredients which intelligently support individual production processes and help to optimise costs.”

Benefits of DCT extend to counteracting variations in the quality of raw materials – particularly flour – which can cause problems such as sticky doughs or poor shapes and is particularly noticeable in pre-dough recipes. It can also be applied to address issues resulting to the use of certain equipment which was not originally engineered and designed to produce the range of bread products with specific characteristics demanded today.

Equally important are the end product benefits of DCT solutions which include a fresher bread with softer crumb, increased shelf life, and no requirement for additional E-numbers.

CSM’s new technology is aimed primarily at industrialised bread manufacturers acrossEuropeand is already in use in white bread and sandwich toast applications. “Whilst DCT solutions are ideally suited to bread, we would not exclude an application for fine pastry in the future as well,” adds Hans Moonen.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • January 17, 2018Anfas Food Product
  • January 19, 2018International Green Week
  • January 20, 2018Sigep Rimini
  • January 24, 2018International Bulk Wine and Spirits Show (IBWSS)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements