Dr. noll rapidojet presentation abs may 2012
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Dr. noll rapidojet presentation abs may 2012
- 1. the business behind great food! rapidojet R .. the perfect hydration system Exclusive Rapidojet Distributer for Asia, Australia & New Zealand
- 2. Basic functions of the water jet • Impact at the mixing chamber wall powder moistened powder mix
- 3. Design of a new mixer type using a high pressure jet • RAPIDOJET®,mixing,chamber,
- 4. Basic functions of the water jet • free,falling,powder,particles, • atomized,water,droplets,at,high,velocity,(250,G,500,km/h), • huge,surface,area, ! water,droplets,hit,powder,particles,in,the,air,and,penetrate,into, the,powder,particles, ! hydrated,particles,form,a,mix,at,the,moment,of,collission, ! hydration,happens,instantly,
- 5. Characteristics of the process ! Continuous,system, ! Instant,mix, ! Increase,hydration,by,at,least,5,%, ! energy,efNiciency, ! Small,mixing,area,/,small,foot,print,
- 7. High Pressure Mixing Chamber Multi Piston Depositor Powder Mixing & Transfer Vessel Product Transfer Pump
- 8. Muffins Bakels All in Muffin Mix 42 % hydration 1200kg/hour
- 9. Mud Cake Bakels Mud Cake Mix Hydration level 41,6 % 1300kg/hour
- 10. Custard • Bakels Instant Continental Custard Mix • 250 % hydration
- 11. Gluten Free Bread Bakels Gluten Free Bread Mix 75 % hydration 1500kg/h
- 12. Gluten Free Bread Zehnder Gluten Free European Bread Mix 150 % hydration 600 kg/h
- 13. Grain soaking • Hydration,of, grain,reduces, steeping,time, time [h] from,8G18,hours, 20 to,5,minutes,to,3, 18 16 hours, 14 12 • No,excess,water, 10 8 required, 6 4 2 0 overnight tempering RAPIDOJET Time savings for wheat crop tempering using the RAPIDOJET®
- 14. Grain soaking
- 15. Bran soaking • 100,%,hydration,level,can, be,added,with,no,free,water, • soaked,bran,can,be,added, immediately,to,dough,for, bread,production,without, resting,time, • soaked,bran,remains,soft,in, bread
- 16. Bran soaking hydrated with hydrated RAPIDOJET® by stirring • higher volume of bran particles • no starch separation
- 17. Gluten for vegetarian products • Gluten,hydration,for,meat,replacers
- 18. Gluten for vegetarian products • Gluten,hydration
- 19. Spring rolls
- 20. the business behind great food! rapidojet R .. the ‘different’ dough
- 21. Idea and design of a new dough mixer using a high pressure jet Dough = Flour + Water + Energy
- 22. Rheology of high pressure mixed dough compared to spiral mixer • Increase,of,Nirmness,–,compensation,by,higher, hydration,level, • no,shear,forces, • no,stretching,
- 23. Farinogramm 2,5 minutes DDT 0,5 minutes DDT • Control • RAPIDOJET® • 65 % hydration • 67 % hydration
- 24. Rheology of high pressure mixed dough compared to spiral mixer • Increase,of,Nirmness,–,compensation,by,higher, hydration,level, 1,4 10 % additional water 1,3 1,2 rel. viscosity sponge from spiral mixer 1,1 rel viscosity sponge 1 from RAPIDOJET® 0,9 0,8 70 80 90 100 110 120
- 25. Rheology of high pressure mixed dough compared to spiral mixer • Oxidation,of,gluten, • oxygen,content,of,water,increases,from,, ,,,,,6,mg/l,to,9,mg/l, • strong,oxidation,effect,,especially,in,presence, of,ascorbic,acid
- 26. Rheology of high pressure mixed dough compared to spiral mixer • Extensibility extensibility [mm] 300 250 spiral mixer 200 RAPIDOJET® 150 100 interrupted mixing spiral mixer 50 0 0 50 100 150 time [min]
- 27. Rheology of high pressure mixed dough compared to spiral mixer • Extensibility 220 200 extensibility spiral mixer 64% hydration 180 160 extensibility HPM 64% 140 hydration extensibility 120 HPM 70% hydration 100 0 50 100 150 time [min]
- 28. Rheology of high pressure mixed dough compared to spiral mixer • Resistance,to,extensibility 800 750 700 650 resistance spiral 600 mixer 64% hydration 550 resistance HPM 500 64% hydration 450 resistance HPM 400 70% hydration 350 300 0 50 100 150 time [min]
- 29. Rheology: which parameter is most relevant for loaf volume? Dough from RAPIDOJET® is closer to a sheeted dough than to a conventional mixed one
- 30. Rheology of high pressure mixed dough compared to spiral mixer • Interaction,with,reducing,agents, • 50,ppm,of,cystein,can,lift,RAPIDOJET®,dough,to,a, normal,level,of,extensibility,and,still,has,proper, resistance, but:, • Extensibility,during,fermentation,is,more,important, thant,right,after,mixing, • Window,test,for,gluten,development,does,not,apply,to, RAPIDOJET®,dough,
- 31. Dough applications • Sponge 120$%$ hydration$
- 32. Dough applications • Sponge 120$%$ hydration$
- 33. Dough applications • Sponge 120$%$ hydration$ after$ fermentation$ over$night$
- 34. Dough applications • Sponge Buns$with$ sponge$
- 35. Dough applications • Sponge 150$%$ hydration$ during$production$ after$fermentation$
- 36. Dough applications • Sponge 150$%$ hydration$ during$production$ after$fermentation$
- 37. Dough applications • Sponge, Additional,beneNits:, • no,gluten,washout,during,cooling, • resistant,against,damage,by,pumping
- 40. Dough applications • Bread,,buns,and,pizza,dough, 1.,RAPIDOJET®:,dough,formation, 2.,InlineGLaminator:,, • improvement,of,evenness, • Transportation,of,dough,to,divider,(thus,eliminating, bowls,and,bowl,lift)
- 41. Bread straight from the dough pump Into the bread tin @ 1.200kg/h
- 44. Dough applications • Pregelatinized,Nlour, • use,of,superheated,water, • mix,and,heat,at,the,same,time, • pumping,of,the, pudding ,into,boxes
- 45. Dough applications • Pregelatinized,Nlour White flour Whole meal flour
- 46. Economic aspects • Production,capacity, • RAPIDOJET®,1000:,,,,,,,1000,kg/h, • RAPIDOJET®,3500:,,,,,,,3500,kg/h
- 47. Economic aspects • Energy,savings RAPIDOJET®
- 49. Economic aspects • Continuous,production, • Minimum floor space needed • Adaptation of recipe is possible while running the machine; changes can be seen immediately • No start up waste • Easy to disassemble and clean
- 50. Acceptance by Baking Industry and Science • Südback,TrendGAward,2011
- 51. representing RAPIDOJET GmbH Dr. Bernhard Noll Michelbach / Bilz, Germany