Kampffmeyer Food Innovation Extends Release Flour Portfolio

25 Nov 2013 --- With Tip-Top Ultra Clean Rye, Kampffmeyer Food Innovation has developed a release flour specifically for use with doughs based on rye flour. When applied to the dough, the new product prevents adhesion to machine components and work surfaces, and enables raw goods such as bread rolls to pass along conveyor belts without sticking to each other.

In this way, yield can also be improved. Tip-Top Ultra Clean Bio is made from wheat that is cultivated in an ecologically controlled manner, and is the perfect choice for bakers focusing on organic quality throughout the whole production process. Kampffmeyer Food Innovation’s specialist refining process ensures that all Tip-Top release flours are very low in dust. Thus, they can also help to prevent work-related respiratory diseases such as irreversible asthma.

By thermally treating its Tip-Top flours, Kampffmeyer Food Innovation deactivates the enzymes that are inherent to flour. Thus, mould growth and mould spots on proofing trays and machine components such as pressing rollers and conveyor belts are significantly diminished. Their antistatic effect also means that the release flours are less likely to adhere to surfaces, and also dough remnants no longer stick to work surfaces and machine components – instead, they simply roll off. Tip-Top release flours therefore contribute to Good Hygiene Practices throughout the working environment.

“When it comes to release flours, there are very few options available for rye-based doughs,” explains Michael Belde, Product Manager Bakery at Kampffmeyer Food Innovation GmbH. “Release flours based on wheat are not suitable for use in this situation as they leave a white surface on the relatively dark rye products after baking. Our rye-based release flour is a clean solution since it doesn’t influence the visual appearance of the baked goods, it contributes to general hygiene and it prevents work-related diseases caused by flour dust.”

Also joining the Kampffmeyer Food Innovation portfolio is Tip-Top Ultra Clean Bio. With this variant, the company is responding to the ongoing trend for organic bakery products.

At FiE 2013, Kampffmeyer Food Innovation GmbH demonstrated its competence in creating highly natural and functional ingredients based on grain. Purafarin HydroSoft functional flour allows manufacturers to replace additives during dough processing. Slow Milling Ferment’tic, a fermented wheat germ flour, enables production to be speeded up significantly, while Optigrain SnowWheat combines the nutritional advantages of the whole grain with the characteristics of white wheat flour.

Purafarin HydroSoft is a novel alternative to baking agents, such as emulsifiers and thickeners. These additives are commonly used when processing baked goods on an industrial scale and have to be declared as additives. The functional flour imparts good volume, extended freshness and a soft texture in a natural way. Purafarin HydroSoft can be used in versatile ways – for example, in fine baked goods, Danish pastries, white breads, snacks and frozen pizzas.

When it comes to process simplification, Kampffmeyer Food Innovation’s Slow Milling Ferment’tic scores well. The wheat ferment provides Mediterranean style baked goods in particular with a full, aromatic taste as well as the ‘holes in the crumb’ appearance that is so characteristic. In terms of process efficiency, the ingredient’s biggest advantage becomes obvious by applying straight dough processing. With Slow Milling Ferment’tic, lengthy sponge and proving processes are not required. Thus, production flow can be improved and quantities can be flexibly planned. The taste and appearance of finished products are comparable with baked goods produced with traditional time-consuming dough manufacturing methods.
 
The combination of pleasure and health are the focus of Kampffmeyer Food Innovation’s Optigrain SnowWheat line. This ingredient gives baked goods the nutritional value of the whole grain and the sensory profile of products made with conventional wheat flour. Additionally, end products are characterized by an extended shelf life and excellent volume.