CSM's Dough Control Technology Delivers Cost Savings
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.
28 Aug 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 across Europe and 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,” added Moonen.
