Continuous production of hard cracker dough

[FOODTECH BT • 13.05.2014]

The production of long-life bakery wares and particularly hard cracker products takes place on an industrial scale, generally using continuously operating line systems. However the process step of dough preparation is still a domain of the Z-kneaders, whose very compact and solid construction and the tool design which is very oriented to transmitting shear energy makes it possible to produce quality hard cracker dough.
The main reason that a continuous kneading system for
producing cracker dough was unable to assert itself throughout the entire product range so far is largely due to the wide variation in the main recipe ingredients (flour, sugar, fat and water) and the resulting special requirements for the kneading process. The objective of the project was to develop an industrially usable continuous process for producing hard cracker dough, technically implement it on a technical school scale, and test it under conditions which were relevant to actual practice.

The development project is supported by: Euronorm GmbH, project carrier of the BMWi, EP091243
PROCESSING PERSON / CONTACT IGV GmbH Mr. Dipl. Ing. Frank Zehle