FDBusiness.com

GEA Doubles Proofing Throughput For Manufacturers of Croissant and Pain Au Chocolat

 Breaking News
  • Kerry Group Announces Two Further Strategic Acquisitions Kerry Group, the global taste, nutrition and consumer foods business, has announced that it has agreed to acquire Ariake USA, the North American Business of Ariake Japan Co, and Southeastern Mills North American coatings and seasonings business (SEM), both deals are subject to customary closing conditions. These acquisitions further enhance Kerry Group’s foundational technology portfolio, [...]...
  • DMK Group and FrieslandCampina Sign Manufacturing Agreement Royal FrieslandCampina and DMK Group have signed a contract manufacturing agreement for mozzarella and yellow cheese production. The agreement will become effective in 2019. FrieslandCampina will supply the milk of its member dairy farmers to DMK. DMK will provide the production facilities and expertise at Hoogeveen (Netherlands) and Georgsmarienhütte (Germany). For this purpose, DMK will [...]...
  • Barry Callebaut Completes Deal With Burton’s Biscuit Company in the UK After signing an agreement with Burton’s Biscuit Company, the UK’s second biggest biscuit manufacturer, for the long-term supply of over 12,000 tonnes of chocolate and compound per year on September 19, 2018, Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has now successfully closed the transaction. The deal also entails Barry Callebaut [...]...
  • Carlsberg Group Increases Ownership of Super Bock Group in Portugal The Carlsberg Group has acquired 28.5% of the shares in Viacerm which is the controlling shareholder of Super Bock Group, holding 56% of the shares. The other 44% of the shares in Super Bock Group are owned by Carlsberg. Super Bock Group is the market leader in Portugal, holding a market share of 47% with a [...]...
  • UK Restaurant Numbers Fall 2% in a Year The number of restaurants in Britain slipped by 2.0% over the year to September 2018, the new edition of the Market Growth Monitor from CGA and AlixPartners reveals – equivalent to more than 10 closures a week. The exclusive research shows that Britain had a total of 26,892 restaurants at September. The net fall of 539 [...]...

GEA Doubles Proofing Throughput For Manufacturers of Croissant and Pain Au Chocolat

GEA Doubles Proofing Throughput For Manufacturers of Croissant and Pain Au Chocolat
March 10
10:25 2017

GEA has recently developed a new spiral proofing and freezing system for the production of breakfast products, such as croissants and pain au chocolat, that has the ability to double output and so solve a major problem for bakeries.

Advances in up-stream production techniques – mixing, laminating, cutting and forming – have allowed bakeries to make dough for croissants and pain au chocolat at ever increasing rates with some factories able to operate at a throughput of up to six tonnes of product per hour. Until now, however, the overall production rate has been limited by the ability of proofers to operate at full capacity while maintaining product quality.

New Development

A new development from GEA, however, has solved that problem ushering in a new era of high production with the top quality bakery products customers expect. The new GEA S-Tec spiral proofer from GEA has the ability to proof bakery products with a production rate of up to six tonnes per hour, twice the capacity of most existing spiral proofing systems, thereby matching the capacity of the upstream processes.

The GEA S-Tec spiral proofer has achieved this by using a completely new air distribution system that, rather than blowing warm air with fans into the spiral, defuses it equally, at low pressure, throughout the machine thereby maintaining the perfect proofing environment throughout, eliminating hot or cold areas and achieving a uniform humidity. In this way the system is able to maintain the whole proofing area in accordance with each customer’s recipe.

Difficult to Achieve

Mathieu Nouhin from the company says that increasing the throughput to this level, while maintaining the highest possible product quality, was difficult to achieve. “To achieve the required throughput rate the S-Tec spiral proofer has a twin drum with 40 tiers on each drum representing 2,300 meters of conveyor belt,” he explains. “It’s 21 meters long, 11 meters wide and 8 meters high, so using an ordinary air flow system it would have been impossible to control the environment within such a large machine accurately. The new system, however, controls the temperature within one degree and maintains a constant humidity to allow the products to rise homogenously and achieve the texture, appearance and taste our customers expect.”

On exiting the GEA S-Tec spiral proofer the risen croissant and pain au chocolat are transferred directly to the freezer, also provided by GEA, and on for distribution to local bakeries for the real home-made taste consumers love.

For further sales information contact: David Hallifax, GEA frozen food sales support, on Tel: (Office) +44 1263 586449; (Mobile) +44 7796 148881.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements