Cracker manufacture process improvement through moisture content characterisation at all stages of production

通过生产各个阶段的水分含量表征来改进饼干制造工艺

• 批准号: 106029
• 金额: $ 1.24万
• 依托单位: RAKUSEN'S LIMITED
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2020
• 资助国家: 英国
• 起止时间: 2020 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=106029
• 关键词: Cracker; manufacture; process; improvement; through

Our target is to implement additional moisture content sensing capabilities to our flame baked cracker production facility to reduce the process waste and improve the consistency, and hence stability, of the final product. The existing cracker product is distinct as it is baked in a traditional brick lined oven to kosher standards - there is little or nothing like it on the market.By better understanding the moisture content and physical properties of our product at every stage from raw ingredient, to dough mixture to final baked product, we believe this will enable us to improve our processes and make significant reductions to the waste levels. This will be an initial, but fundamental step to characterising our product and the information gained will help inform future upgrades to the baking process.

我们的目标是为我们的火焰烘焙饼干生产设施实施额外的水分含量传感功能，以减少工艺浪费，提高最终产品的一致性和稳定性。现有的饼干产品是独特的，因为它是在传统的砖衬烤箱中按照犹太标准烘焙的-市场上很少或根本没有类似的产品。通过更好地了解我们产品在从原料到面团混合物到最终烘焙产品的每个阶段的水分含量和物理特性，我们相信这将使我们能够改进我们的工艺，并大大减少浪费水平。这将是表征我们产品的初始但基本的一步，所获得的信息将有助于为未来的烘焙工艺升级提供信息。