the business behind great food!rapidojet                            R.. the perfect   hydration system Exclusive Rapidojet...
Basic functions of the water jet•  Impact at the mixing chamber wall                     powder             moistened     ...
Design of a new mixer type using      a high pressure jet•  RAPIDOJET®,mixing,chamber,
Basic functions of the water jet•  free,falling,powder,particles,•  atomized,water,droplets,at,high,velocity,(250,G,500,km...
Characteristics of the process! Continuous,system,! Instant,mix,! Increase,hydration,by,at,least,5,%,! energy,efNiciency,!...
Applications•  Mash,potatoes
High Pressure Mixing ChamberMulti Piston Depositor                                                                        ...
MuffinsBakels All in Muffin Mix   42 % hydration    1200kg/hour
Mud CakeBakels Mud Cake MixHydration level 41,6 %    1300kg/hour
Custard•  Bakels Instant Continental Custard Mix•  250 % hydration
Gluten Free BreadBakels Gluten Free Bread Mix       75 % hydration          1500kg/h
Gluten Free Bread         Zehnder Gluten Free         European Bread Mix           150 % hydration              600 kg/h
Grain soaking•  Hydration,of,   grain,reduces,   steeping,time,                           time [h]   from,8G18,hours,     ...
Grain soaking
Bran soaking•  100,%,hydration,level,can,   be,added,with,no,free,water,•  soaked,bran,can,be,added,   immediately,to,doug...
Bran soakinghydrated with                            hydratedRAPIDOJET®                               by stirring• higher ...
Gluten for vegetarian products•  Gluten,hydration,for,meat,replacers
Gluten for vegetarian products•  Gluten,hydration
Spring rolls
the business behind great food!rapidojet    R.. the ‘different’   dough
Idea and design of a new dough mixer using a high pressure jet            Dough =        Flour + Water +             Energy
Rheology of high pressure mixeddough compared to spiral mixer   •  Increase,of,Nirmness,–,compensation,by,higher,      hyd...
Farinogramm 2,5 minutes DDT    0,5 minutes DDT•  Control              •  RAPIDOJET®•  65 % hydration       •  67 % hydration
Rheology of high pressure mixeddough compared to spiral mixer    •  Increase,of,Nirmness,–,compensation,by,higher,       h...
Rheology of high pressure mixeddough compared to spiral mixer •  Oxidation,of,gluten, •  oxygen,content,of,water,increases...
Rheology of high pressure mixeddough compared to spiral mixer •  Extensibility   extensibility [mm]    300    250         ...
Rheology of high pressure mixeddough compared to spiral mixer •  Extensibility       220       200                        ...
Rheology of high pressure mixeddough compared to spiral mixer •  Resistance,to,extensibility       800       750       700...
Rheology: which parameter is most    relevant for loaf volume?                  Dough from                  RAPIDOJET® is ...
Rheology of high pressure mixeddough compared to spiral mixer •  Interaction,with,reducing,agents, •  50,ppm,of,cystein,ca...
Dough applications•  Sponge                       120$%$                       hydration$
Dough applications•  Sponge                       120$%$                       hydration$
Dough applications•  Sponge                       120$%$                       hydration$                       after$    ...
Dough applications•  Sponge                        Buns$with$                        sponge$
Dough applications •  Sponge                                           150$%$                                           hy...
Dough applications •  Sponge                                           150$%$                                           hy...
Dough applications•  Sponge,Additional,beneNits:,•  no,gluten,washout,during,cooling,•  resistant,against,damage,by,pumping
Dough applications•  Biga,in,troughs,60,%,hydration,,
Dough applications•  Multigrain,bread
Dough applications•  Bread,,buns,and,pizza,dough,1.,RAPIDOJET®:,dough,formation,2.,InlineGLaminator:,,•  improvement,of,ev...
Bread straight from the dough pumpInto the bread tin @ 1.200kg/h
Dough applications•  Bread,,buns,and,pizza,dough,
Dough applications•  Bread,,buns,and,pizza,dough,
Dough applications•  Pregelatinized,Nlour,•  use,of,superheated,water,•  mix,and,heat,at,the,same,time,•  pumping,of,the, ...
Dough applications•  Pregelatinized,Nlour  White flour             Whole meal flour
Economic aspects•  Production,capacity,•  RAPIDOJET®,1000:,,,,,,,1000,kg/h,•  RAPIDOJET®,3500:,,,,,,,3500,kg/h
Economic aspects•  Energy,savings                    RAPIDOJET®
Economic aspects•  Flour,savings,per,year
Economic aspects•  Continuous,production,      •  Minimum floor space needed      •  Adaptation of recipe is possible whil...
Acceptance by Baking      Industry and Science•  Südback,TrendGAward,2011
representingRAPIDOJET GmbH        Dr. Bernhard Noll    Michelbach / Bilz, Germany
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Dr. noll rapidojet presentation abs may 2012

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Dr. Noll May 2012

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Dr. noll rapidojet presentation abs may 2012

  1. 1. the business behind great food!rapidojet R.. the perfect hydration system Exclusive Rapidojet Distributer for Asia, Australia & New Zealand
  2. 2. Basic functions of the water jet•  Impact at the mixing chamber wall powder moistened powder mix
  3. 3. Design of a new mixer type using a high pressure jet•  RAPIDOJET®,mixing,chamber,
  4. 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. 5. Characteristics of the process! Continuous,system,! Instant,mix,! Increase,hydration,by,at,least,5,%,! energy,efNiciency,! Small,mixing,area,/,small,foot,print,
  6. 6. Applications•  Mash,potatoes
  7. 7. High Pressure Mixing ChamberMulti Piston Depositor Powder Mixing & Transfer Vessel Product Transfer Pump
  8. 8. MuffinsBakels All in Muffin Mix 42 % hydration 1200kg/hour
  9. 9. Mud CakeBakels Mud Cake MixHydration level 41,6 % 1300kg/hour
  10. 10. Custard•  Bakels Instant Continental Custard Mix•  250 % hydration
  11. 11. Gluten Free BreadBakels Gluten Free Bread Mix 75 % hydration 1500kg/h
  12. 12. Gluten Free Bread Zehnder Gluten Free European Bread Mix 150 % hydration 600 kg/h
  13. 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. 14. Grain soaking
  15. 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. 16. Bran soakinghydrated with hydratedRAPIDOJET® by stirring• higher volume of branparticles• no starch separation
  17. 17. Gluten for vegetarian products•  Gluten,hydration,for,meat,replacers
  18. 18. Gluten for vegetarian products•  Gluten,hydration
  19. 19. Spring rolls
  20. 20. the business behind great food!rapidojet R.. the ‘different’ dough
  21. 21. Idea and design of a new dough mixer using a high pressure jet Dough = Flour + Water + Energy
  22. 22. Rheology of high pressure mixeddough compared to spiral mixer •  Increase,of,Nirmness,–,compensation,by,higher, hydration,level, •  no,shear,forces, •  no,stretching,
  23. 23. Farinogramm 2,5 minutes DDT 0,5 minutes DDT•  Control •  RAPIDOJET®•  65 % hydration •  67 % hydration
  24. 24. Rheology of high pressure mixeddough 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. 25. Rheology of high pressure mixeddough 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. 26. Rheology of high pressure mixeddough 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. 27. Rheology of high pressure mixeddough 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. 28. Rheology of high pressure mixeddough 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. 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. 30. Rheology of high pressure mixeddough 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. 31. Dough applications•  Sponge 120$%$ hydration$
  32. 32. Dough applications•  Sponge 120$%$ hydration$
  33. 33. Dough applications•  Sponge 120$%$ hydration$ after$ fermentation$ over$night$
  34. 34. Dough applications•  Sponge Buns$with$ sponge$
  35. 35. Dough applications •  Sponge 150$%$ hydration$during$production$ after$fermentation$
  36. 36. Dough applications •  Sponge 150$%$ hydration$during$production$ after$fermentation$
  37. 37. Dough applications•  Sponge,Additional,beneNits:,•  no,gluten,washout,during,cooling,•  resistant,against,damage,by,pumping
  38. 38. Dough applications•  Biga,in,troughs,60,%,hydration,,
  39. 39. Dough applications•  Multigrain,bread
  40. 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. 41. Bread straight from the dough pumpInto the bread tin @ 1.200kg/h
  42. 42. Dough applications•  Bread,,buns,and,pizza,dough,
  43. 43. Dough applications•  Bread,,buns,and,pizza,dough,
  44. 44. Dough applications•  Pregelatinized,Nlour,•  use,of,superheated,water,•  mix,and,heat,at,the,same,time,•  pumping,of,the, pudding ,into,boxes
  45. 45. Dough applications•  Pregelatinized,Nlour White flour Whole meal flour
  46. 46. Economic aspects•  Production,capacity,•  RAPIDOJET®,1000:,,,,,,,1000,kg/h,•  RAPIDOJET®,3500:,,,,,,,3500,kg/h
  47. 47. Economic aspects•  Energy,savings RAPIDOJET®
  48. 48. Economic aspects•  Flour,savings,per,year
  49. 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. 50. Acceptance by Baking Industry and Science•  Südback,TrendGAward,2011
  51. 51. representingRAPIDOJET GmbH Dr. Bernhard Noll Michelbach / Bilz, Germany

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