1/Key Product Technology Groups2/ Key Parameter in Savoury/Food Preservation3/Dry Technologies4/Dry Technologies - Status5/Dry Technologies – Mixing 6/Dry Technologies – Filling & Dosing7/Dry Technologies – Powder Shaping8/Dry Technologies – Powder Shaping – Granulation9/Dry Technologies – Powder Shaping – Agglomeration10/Dry Technologies – Powder Shaping – Compaction11/Dry Technologies – Forming – Bouillon Technologies12/Opportunities/Limitations for different product formats
Advanced – Savoury Foundation Course Part I Key Product Technology Groups 0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 1,0 a W Water Activity DRY IMF 0,65-0,90 WET Product Categorisation in line with a W spectrum 0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 1,0 Relative Reaction Rate Water Activity Moisture Content Minimum Risks Key Parameter in Savoury/Food Preservation (secret of stability in DRY) Part I Dry Technologies Dry Technologies - Overview Drying Mixing Shaping / Forming Filling / Dosing Dry Technologies - Status Currently we are using in most of our products individually dehydrated (= dried) ingredients (e.g. starches, yeast extract, vegetable powders). After mixing we dose and fill the mixes (e.g. a bouillon base or a cream soup base) as such or together with other mixes and/or other ingredients (e.g. pasta, mushroom slices, vegetable pieces or dumplings) into different pack formats (e.g. sachets, stick-packs or boxes for Retail or bag-in-box systems, Eurocontainer or buckets for Foodsolutions. Dry Technologies – Mixing 1 We are using: high sheer (e.g. plough share mixer - Lödige) short mixing time, high shear stress, suitable for powders and smaller, stable pieces low sheer (e.g. conical screw mixer – Nauta) long(er) mixing time, very gentle, suitable for bigger pieces combination of both (e.g. sequential mixing: Lödige + Nauta, or vertical (double) screw mixer – Amixon combining both attributes to produce more complex recipes Dry Technologies – Mixing 2 Mostly we are using batch systems due to small volumes (and a diverse product portfolio). Important is a high mixing quality (homogeneity) and the mixing time. The particle size of the ingredients and the complexity of the recipes are determining the mixing system. Another important element is the mechanical stability of the ingredients to avoid destruction of pieces. Dry Technologies – Filling & Dosing 1 Depending on the physical properties (e.g. flowability, particle size) but also the quantity of the mixes and/or ingredients, either volumetric (e.g. dosing screw, sliding gates) or gravimetric (e.g. multi head scale) dosing systems are being used. The level of complexity of the recipe is determining the number of required steps. The range is varying from one-component dosing (e.g. simple cream soup without garnish) to three- or even four-component dosing (e.g. Wedding Soup with base mix, vegetables, pasta and dumplings) + + + = . Advanced – Savoury Foundation Course Part I Key Product Technology Groups 0 0,1 0,2 0,3 0,4. tubular bag) Dry Technologies – Powder Shaping - Overview Compaction Granulation Agglomeration Dry Technologies – Powder Shaping – Granulation 1 Granulation