Mark Schumacher’s Post

GRAINAR Hello colleagues and friends! 🌟 The Bread #Density is expressed in g/ml 📊 The density of different bread types is influenced by a combination of factors related to dough proving, baking, and the retention of gases within the gluten structure. Let's highlight the most important ones🧐 1. #Dough Expansion During Proving and Baking:🌬️ The density of bread is significantly impacted by the extent to which the dough expands during proving and baking. The more the dough expands, the less dense the bread will be. 2. Retention of #Gases within #Gluten Structure:🌾 Gluten,forms a network in dough that traps gases produced during the fermentation process. The efficiency with which this network retains gases, e up to the point of foam-to-sponge conversion , plays a crucial role in determining the bread's density. 3. Influence of Ingredients, Formulation, and Processing: Various ingredients and the bread-making process itself contribute to the final product's density. This includes the types of #flour, #yeast, and other additives, like #enzymes, #emulsifiers , #oxidisers as well as the specific techniques used for #mixing, kneading, #proving, and #baking. #breadmaking #Grainar

GRAINAR Hello colleagues and friends! 🌟 The Bread #Density is expressed in g/ml 📊 The density of different bread types is influenced by a combination of factors related to dough proving, baking, and the retention of gases within the gluten structure. Let's highlight the most important ones🧐 1. #Dough Expansion During Proving and Baking:🌬️ The density of bread is significantly impacted by the extent to which the dough expands during proving and baking. The more the dough expands, the less dense the bread will be. 2. Retention of #Gases within #Gluten Structure:🌾 Gluten,forms a network in dough that traps gases produced during the fermentation process. The efficiency with which this network retains gases, e up to the point of foam-to-sponge conversion , plays a crucial role in determining the bread's density. 3. Influence of Ingredients, Formulation, and Processing: Various ingredients and the bread-making process itself contribute to the final product's density. This includes the types of #flour, #yeast, and other additives, like #enzymes, #emulsifiers , #oxidisers as well as the specific techniques used for #mixing, kneading, #proving, and #baking. #breadmaking #Grainar https://lnkd.in/dR3ys9Gp

There is huge demand for aseptic packaging in dairy industries in the form of UHT film as well as curtain pack. Aseptic milk is processed using ultra-high temperature pasteurization, which kills any harmful bacteria in the milk and then it is bottled immediately in a sterile environment into special packaging that prevents any air reaching it. This procedure makes the milk shelf stable for atleast 90 days. Aseptically packaged products include milk, juices, tomatoes, soups, broths, tofu, soy beverages, wines, liquid eggs, whipping cream, and teas.#milk #milkproduction #milkpowder #milktea #hillstation #hillside #hillcountry #hills #aseptic #asepticprocessing #asepticfilling #uht #packagingdesign #innovation #flexiblepackaging #packagingindustry

🌟 Why Choose Induction Seal Liners Over Pressure-Sensitive Liners? 🌟 For food products like spices, seasonings, and grated cheese, induction seal liners provide superior tamper evidence, product freshness, and leak protection compared to pressure-sensitive liners. The induction process creates a hermetic seal that keeps moisture and contaminants out, preserving product quality longer. Plus, induction seals offer a stronger bond to the bottle, reducing the risk of spills during transit and boosting consumer confidence. Upgrade your packaging with induction liners for better protection and longer shelf life! #FoodPackaging #InductionSealing #ProductFreshness #PackagingSolutions #InjectionMolding Let’s chat about optimizing your packaging!

Creating benchtop formulations isn’t the hard part with converting conventional bakery items into Gluten-Free. Finding a co-man with a tolling cost of $1/lb is the challenging part. This is where I excel in. Getting the manufacturing cost down to where it makes sense for my clients to go to market. Today, I used BENEXIA® Xia powder 125 to replace eggs and reduce the cost of this gluten-free cookie formula. Thank you Remi Reguero for setting me up! Details in my comments. #baking #glutenfree #manufacturing #comanufacturing #productdevelopment

How will your batter mix hold up on Shrove Tuesday? As condiment ingredients and formulations become more advanced, your processing technology needs to meet increasing demands for transparency, quality and efficiency. Cakes, waffles, pancakes – the use and options with batter are numerous. Depending on what type of product you are looking to produce there are different requirements and challenges associated with the production process – but what they all have in common are striving for high-quality and consistency in their products. Daniatech’s mixers for producing liquid batters, can be equipped with a powder funnel which will allow for easy addition of small ingredients. Vacuum transport to the mixer, makes it quick and effective to add the flour and sugar from powder storage to the mixer. The design behind our mixers have had a focus on innovating production processes, while also focusing on lowering the production costs, and making maintenance of the mixers easy. Viscosity in the batter is an important aspect of production, as it is what controls whether or not you get a fluffy/airy product… Take a look at the Daniatech range of mixers from ITS, that will ensure your batter mix is just how it should be… https://lnkd.in/djMagEP or see here how the VacuumMaster works for liquid batter - https://lnkd.in/evvEaa-e #shrovetuesday #pancakeday #mixers #liquidbatter #mixingtechnology #distributingsolutions #processingexcellence

That’s the benefit of using ITS we don’t sell equipment we sell solutions

YOUR PRODUCTS: cookies 🍪 | "Cookie" is a term usually used to refer to sweet snacks with high sugar and shortening content and limited water. Cookies can be produced using Sobatech's medium shear mixing systems. This requires a controllable energy input between 2 and 8 Wh/kg to achieve the perfect flavour and texture. Discover how our continuous applications can contribute to your products below. #continuousmixing #innovation #cookies

The four basic steps of cheese making are: 1. Milk Acidification: Milk is acidified using lactic acid bacteria, which convert lactose into lactic acid, lowering the pH. 2. Coagulation: Rennet or another coagulating enzyme is added to the acidified milk, causing it to coagulate and form curds. 3. Curd Cutting and Cooking: The formed curds are cut to release whey, and then they are heated to firm up the curds. The size of the curds determines the final texture of the cheese. 4. Draining, Pressing, and Ripening: The whey is drained, and the curds are pressed into molds. The cheese then undergoes a ripening or aging process, during which flavors and textures develop.

Do you know about the magic behind non-stick pans or the effortless glide of quick-release baking sheets? The secret ingredient lies in a material called PTFE, which stands for polytetrafluoroethylene. The molecular structure of PTFE coating bonds with the cookware, but not with the food being cooked. When most people think non-stick, they probably think of Teflon, which is just a brand name for PTFE. PTFE is incredibly versatile and is used in a wide range of products. Learn more about the magic of PTFE and its many uses in this blog post: https://loom.ly/IpJV7xE #PTFE #NonStickScience #Polytetrafluoroethylene #HeatResistantMaterial #ChemicalResistantPTFE #PTFEInnovation #FoodSafePTFE #IndustrialPTFE