Kampffmeyer Develops Low-Dust Flour
Tip-Top Ultra Clean from Kampffmeyer Food Innovation GmbH helps to keep production areas cleaner and prevents baker’s asthma.
Mar 2 2012 --- With Tip-Top Ultra Clean, Kampffmeyer Food Innovation GmbH provides an enzymatically inactivated, low-dust release flour. Tip-Top Ultra Clean improves the processing of doughs by machine as well as by hand. Due to the flour’s specific granulation, adhesion to machine components and work surfaces is reduced considerably.
Thermal treatment of the raw material holds the key to improved hygiene in production areas, as it inactivates the enzymes inherent to flour. Thus, mould growth and mould spots on proofing trays and machine components such as proofing troughs, pressing roller and plant belts is significantly diminished.
Another result of the flour’s refining process is its special granulation, which enables very precise dosage. So, flour usage can be reduced by up to 60 per cent. Due to its defined particle size and its antistatic effect, the adhesion of Tip-Top Ultra Clean on machine components and other surfaces is reduced. And also remnants of dough no longer stick to work surfaces as they simply roll off. This means less time spent on machine cleaning.
Jörg Brose, product manager for Tip-Top Ultra Clean at Kampffmeyer Food Innovation, says: “Tip-Top Ultra Clean contributes considerably to a hygienic and low-dust environment in production areas and thus offers an effective way of preventing common bakery diseases, such as asthma and allergies. Another positive side effect of the new low-dust release flour is that costs can be reduced in several ways: On the one hand, usage of Tip-Top Ultra Clean is very low compared to conventional dusting flours, and on the other hand, costs for machine cleaning and maintenance are reduced.”
Tip-Top Ultra Clean can be simply filled into the dusters and used without modification of machine parts or duster sieves.
