1. What advantages do ready-mixed flours have over ordinary bakers and
house hold flours?
The purpose of ready-mixed flours is to make the production of certain
groups of baked goods quicker, simpler and therefore cheaper. Since ready-mixed
flours contain all or most of the dry ingredients of the baked product, many
steps in the baking process can be carried out simultaneously, simplified and
rationalized.
2. What groups of baked goods are suitable for production with
ready-mixed flours?
In principle all groups, with the exception of very special products.
The specific advantages lie in the fact that the flours contain the
optimum ingredients and additives for each group of products. In contrast to “normal”
commercial flours this makes it possible to produce specific top qualities over
a long period with standardized working methods.
3. Are there other reasons for producing and using ready-mixed flours
besides the convenience aspect?
A consideration that will become more and more important for the whole
of the milling industry in future is the production of baked goods with a
health benefit.
Nutrition research in all fields throughout the world is directed
towards the development of new types of health food.
If the cereal processing industry is not to lose too much ground in
this race, it will have to demonstrate its nutritional benefits based on the
current image not only in marketing and advertising but above all through the
development of innovations of its own :
Vegetable proteins, low fat content, dieatary fibres and special
minerals will be important features.
4. What foods are suitable as ingredients of ready-mixed flours?
In principle all foods that can be processed into powdered
semi-finished products without loss of quality and are sensorily compatible
with baked goods.
5. What additives are necessary for the production of ready-mixed
flours?
The nature and quantity of additives such as emulsifiers, lecithin,
enzymes, thickeners etc. will depend on consumer expectations and the
traditional uses of the products concerned.
6. What technical equipment is necessary for the production of
ready-mixed flours?
The most important equipment is evenly-running mixers in which the
ingredients to be mixed are subjected to as little mechanical stress as
possible. High-quality products in powder form are available for working in
fats. Special mixers are needed if normal fats are to be used. When the product
is being filled in sacks, and during transportation and storage, great care
must be taken to prevent separation of the ingredients.
7. Under what circumstances is it worth while producing ready-mixed
flours?
The production and processing of ready-mixed flours are technical
procedures that are constantly changing and developing. As a rule, small firms
are note in a position to watch these developments so closely that they can be
put to successful use in the company. Even big mills that deliberately restrict
themselves to the production of commercial flours should not make half-hearted
experiments in this field. Specialist blending plants with equipment that is
programmed for flexible use have a good starting position if they develop their
knowledge of the substances involved, for example through cooperation
agreements.
8. How large are the markets? How good are the chances they offer?
There are no reliable figures; the share of the flour market is
estimated at 3 – 3.5%. There is a definite trend towards premixes, i.e. semi
finished goods for specific steps in the production process. The current mass
production of bread and small baked goods such as rolls is not carried out with
the aid of ready-mixed flours; more stable markets may be expected for special
pastry goods and “ethnic food”, for example. There is a future for the export
of know-how enabling goods to be produced in the developing countries.
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