Advantages with continuous processing
The continuous system requires higher investment than conventional processing systems but offers high savings in raw materials and labour as well as better control of process and quality. Other examples of the advantages with continuous processing compared with batch processing are:
• Reduces processing and product residence time and improved process control resulting in a more homogeneous production.
• The GS skid mounted unit for continuous processing requires limited space.
• Mixing operation of solids with fats is facilitated by high temperature.
• Manual transfer operation of fat and products are eliminated.
• Reduced storage space for shortening cubes, elimination of the cardboard and lower cost of raw material by substitution of shortening cubes with fat blend.
• Full and automatic control of filling temperature, uniform batches and stable production.
• Closed systems have reduces potential for contamination.
• High production capacity.
• Improved control of crystallisation and related quality properties of the final product, such as plasticity, smooth appearence, adherence of filling cream to the dough surface, oiling-off is eliminated.
• CIP (cleaning in place).
• Labour savings. |
In conventional confectionery factories continuous processing of bakery filling cream is not applied. E.g. filling cream is traditionally made by adding plasticised fat and solid ingredients to open mixers in which the solid ingredients are blended into the fat. The filling cream fat is subsequently transferred to the filling machines. Filling cream is often sticky and abrasive and exhibits a high viscosity, and consequently the filling process can be a critical point in the whole process when producing biscuits and wafers.
