Premix small raw materials
Premix small raw materials
small raw materials to be premixed is fine and can be helpfull in the simplicity during production. In other
words, they create a mixture of raw materials according to the recipe provided
by the bakery. However, large bakeries can also perform premixing themselves.
The desirability of premixing often varies based on the context. Benefits can
• Simplification in pre-weighing
• Better distribution of very small
additions such as colorants, enzymes, flavorings, especially in short mixing
• Improvement in weight control of
small raw materials during continuous mixing and kneading.
drawback is that when premixes need to be stored for an extended period, the
influence of the carrier substance that is often necessary can be significant.
Particularly with powdered premixes, it is often found in practice that this
influence is greater than desired. For example, the use of preservatives in
premixes and semi-finished products is often necessary for the shelf life of
the raw material but not for the end product in which it is used. The same
applies to colorants, certain emulsifiers, anti-caking, stabilizers, and
more. Take a look at the ingredient declaration of a purchased premix to see
for yourself. For whipped cream, you might find a stabilizer to prevent
separation; for powdered sugar, an anti-caking agent; for margarine and pastry
fillings, a preservative, and so on. It is worth doing this yourself when the
company is large enough, both in terms of ingredient quantity and cost. A
commonly used method is to pre-weigh the small raw materials in separate small
containers or scoops. It is possible to use one
container per raw material or per group of small raw materials. When the small
raw materials are naturally liquid, a carrier substance is often needed to
powderize them, making it possible to dose them as powder, as is done with
powder lecithin. Alternatively, a liquid premix can be created to better
incorporate small raw materials.
are good examples of this, but it also applies to emulsifiers that are
transformed from powder form to a liquid or emulsion phase through heating.
manufacturer of bakery products, you may not be able to have all the equipment
in-house, but in practice, as your company grows, it becomes worthwhile to have
various basic premixing processes in-house.
part of the preprocessing of raw materials is bringing basic raw materials into
a workable form. There are relatively simple operations involved, but also some
more complex ones.
• Grinding granulated sugar to the
desired crystal size.
• Roasting nuts for use in products.
• Crystallizing liquid fats.
• Preprocessing crumbs.
sugar used in bakery products is granulated sugar. In smaller businesses, it is
supplied in paper bags in the desired forms such as icing sugar, caster sugar,
powdered sugar. In large industrial companies, they often have their sugar
mills to produce the required sugar form for each product. Very fine powdered
sugar is needed for creams, while a coarser form is used for some pastry and
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