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food Marketing & Technology · April 2012 16 Ingredients Reducing Fine Dust in Bakeries Hydrothermally-refined release flours reduce both cleaning effort and dust development in production areas Dough that doesn’t stick to surfaces is crucial for an effective workflow – this is true for artisan bakeries as well as for companies which produce baked goods on an industrial scale. Before dough pieces are put into the oven they pass through different process stages involving work surfaces, proofing trays and in many cases, conveyor belts – if they stick at any point, production can be delayed considerably. Release flours help to avoid adhesion and diminish waste, but the right choice of product is vital, as conventional flours and flour-powder mixes result in large amounts of dust in the air. This can have undesirable impacts on employee health as well as on electronic machinery components. Kampffmeyer Food Innovation’s hydrothermally-treated release flours are especially low in dust and contribute to an effective workflow, even when doughs are sticky. Maximum release properties, minimum dust With many industrial production processes being fully automatic, fine dust poses a particular risk to equipment. When processing dough by machine, mechanical dusters sprinkle the dough with flour. Using conventional wheat flours at this point creates a great deal of dust. This dust deposits on sensitive electronic components, photocell barriers and ball bearings, resulting in technical defects which can lead to plant downtime and machinery breakdown. Employees suffer too, with fine dust particles often causing health problems such as respiratory diseases including irreversible asthma with severe coughing attacks and respiratory distress. The company processes conventional wheat flour via hydrothermal treatment into considerably lower dust release flours which are marketed under the brand names Ping-Pong® and Tip-Top® Ultra Clean. Saving costs in different ways As a result of the refinement process, both product ranges have defined particle sizes. Additionally, the flours gain an antistatic effect which reduces adhesion to machine components and other surfaces considerably – this means less time is required for cleaning. Ping-Pong® and Tip-Top® Ultra Clean simply roll off machine components. Work surfaces can be wiped easily, without creating clouds of flour dust. Overall hygiene in production areas is improved, as dough doesn’t stick, which helps to avoid encrusted deposits. Thanks to the raw material’s thermal treatment, enzymes inherent to flour are rendered inactive. Thus, mold growth and mold spots on production sites and proofing trays are diminished. An additional benefit is that the native wheat protein’s allergenic potential is virtually switched off. Aside from leading to cost savings because less time is spent on cleaning, Ping-Pong® and Tip-Top® Ultra Clean can generate additional cost savings: the structure of the flours is similar to semolina and this simplifies dosage and dispensation. This allows for dosage reductions of up to 60 per cent. Thanks to their excellent release properties, use of laminated baking paper and separating fat can be reduced or omitted altogether. Furthermore, the yield of undamaged and top-quality baked goods increases. And last but not least, cost-intensive machine maintenance and downtime are prevented. Ping-Pong® or Tip-Top® Ultra Clean? Each company’s specific requirements will determine which release flour is the right choice. Ping-Pong® is especially suitable for processing dough by machine. However, duster sieves have to be retrofitted and some machine settings modified. The implementation of Tip- Top® Ultra Clean can, on the other hand, be realized without changes. The company’s experts guide customers in their choice of the most suitable flour and are also on hand to assist during implementation. Key No. 78514
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