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Automated process for stable preservative free pastry base mix for high added value bakery goods to increase the competitiveness of SME bakeries (ProEclair)
Start date: 01 Nov 2008, End date: 31 Oct 2011 PROJECT  FINISHED 

The proposed research will develop a technical solution that will relieve some of the more mundane tasks associated with producing higher value baked goods and enable SME bakeries throughout Europe (190,000) increase their efficiency and be more competitive against the threats from industrial bakeries and supermarkets. The SME-AGs within this SME dominated sector and through their leading role in this project will enable the results from this proposed development to be brought to the benefit of a significant number of SME bakeries most effectively. This will result in SME-AG members using the technology to increase profit to over €40 million per annum in the first 5 years of this post project commercialisation To achieve this, the following technical objectives will be met: 1. Process control & automation. Rheological sensor system to detect, qualify and quantify the point of time for finishing the roasting process for automatic process control (± 15 seconds). To enable immediate automated response for step changes in viscosity in dough. Rheology changes reflect key stages in dough formation. 2. Process automation, enabling non-manual contact with food material after controlled ingredient metering. 3. Automatic CIP (clean in place) system, for rapid cleaning between batches. 4. The development of an aseptic pastry manufacturing system, with a novel aseptic filling and packaging system to enable subsequent chilled storage and distribution after the heating process step with microbiological integrity. 5. Shelf life stability of choux pastry mixes (16-24 weeks at 4 C°). Organoleptic comparison by trained taste panels will be regularly undertaken to validate no significant variation from traditional manual production of same recipes.
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