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New CSM dough ingredient could cut costs by 10%

By Nathan Gray , 28-Aug-2012

A new dough control technology developed by CSM Bakery Supplies could bring savings of up to 10% for industry, says the firm.

The ingredient technology, which is the result of two years’ intensive research, aims to help manufacturers cut costs by reducing rework and waste during production.

CSM said the Dough Control Technology (DCT) could bring cost savings of up to 10% by offering bakery ingredients that 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,” explained Hans Moonen, director of CSM’s European bread product development centre.

Moonen added that the new technology allows CSM to provide ‘a new generation’ of baking ingredients that “intelligently support individual production processes and help to optimise costs.”

The technology is aimed primarily at industrialised bread manufacturers across Europe, and is already in use in white bread and sandwich toast applications, say CSM.

“Whilst DCT solutions are ideally suited to bread, we would not exclude an application for fine pastry in the future as well,” said Moonen.

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CSM said the benefits of the new ingredient technology 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.

“We now offer DCT ingredients to create doughs which can meet a range of very specific manufacturing requirements,” said Moonen. “We can achieve higher tolerances to mechanical stress for a more friction free process or create a more robust dough with a drier surface.”

DCT can also be applied to address issues resulting from the use of equipment that is not specifically engineered and designed to produce the range of specific bread products demanded by today’s market place, said CSM.

However, Moonen added that the end product benefits of the technology are ‘equally important’, noting that use of the technology brings additional benefits such as a fresher bread with softer crumb, increased shelf life, and no requirement for additional E-numbers.

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