|
|
IIPTY South Africa technology
|
 |
|
|
Innovative Ingredients and our technical partners optimise both ingredients and process for optimal cost efficiency and quality.
Methods used are: • PC programmed Bakelog and Super Mole Data Loggers. These loggers are used to measure and correct baking conditions by producing a thermal wave graph which indicates evenness of heat and possible spikes and dips which indicate heat traps or holes in the chamber. In combination with these tests, we look at the heat transfer effect internally in the bread to ensure best transfer curve for optimum performance of yeast and enzymes while balancing the finished core temperature for optimum moisture retention and therefore improved shelf life of the baked products. (Click to see graph: plant bakeries - 61KB) • PC programmed ECS Temperature and Humidity Data Logger. This data logger assists in measuring correct proof conditions throughout the proof cycle so optimal conditions can be set to fully utilise enzyme and yeast activities and reduce risk of too much oven-spring and resulting side-wall collapse. (Click to see graph: plant bakeries - 83KB)
|