Інгредієнти і технології від "електрогазохім"

Improvers for bakery and confectionary produced by Electrogasochem Ltd

As one of the leading domestic manufacturers of emulsifiers and stabilizing systems for the food, dairy, confectionary, pharmaceutical, perfume and cosmetic industry of Ukraine the company Electrogasochem Ltd. produces about 30 kinds of emulsifiers, stabilizers and other products.

The company has advanced scientific and technical base, which allows to develop and produce high quality products, which is not inferior to foreign analogues by its quality characteristics.

A broad spectrum of our emulsifiers, stabilizers and enhancers is used in virtually all types of confectionary and bakery products.

Usage of Polyglycerol polyricinoleate (E-476) for the production of chocolate glaze reduces fat up to 5% and at the same time enhances the effect of lecithin, and there is a great opportunity to correct the dynamic shear resistance of viscous chocolates and glazes. This allows to obtain a thin uniform coating and filling forms, facilitates the process of filling forms, providing the necessary fluidity and quality of shrink chocolate and glazes.

PGPR in the production of glazes for an ice-cream and curds provides restraining the growth of viscosity upon increasing humidity, improves cohesiveness between products and glaze at low temperatures, reduces the number of tiny “needle holes”.

For the prevention of fat bloom in chocolate and glazes, to get a glossy shine and good crunchy structure we suggest to use Sorbitan Tristearate. It stabilizes the crystalline form β ', and thus improves the resistance to the formation of fat bloom. Using cocoa butter substitutes in the production of glazes the Esterine STS (sorbitan tristearate) decreases the solid fat content, improving melt ability and decreases the waxy taste. It is very important that the Sorbitan Tristearate has to be well dispersed in the mass of the glaze by heating up to 60 ° C with stirring for 30 min.

Manufacturers of pastry and bakery products every day face the problem of unstable quality of flour. Year after year, the quality of the flour is getting worse. To solve such problems we offer such emulsifiers as Ester M, Ester P, Esterine STS (sorbitan tristearate), Glycerol Monostearate and Ester T (triglyceride of Stearic Acid).

The greatest effect from the use of improvers-emulsifiers is possible if they are properly selected composition depending on the quality of flour, the type and purpose of the test, the production features. Emulsifiers-improvers stabilize all types of dough and allow working with several types of flour at the same time (flour mixes of the various by quality and sorts), improving the rheological and plasticizing properties of gluten and kneading dough. Additionally they form a strong protein-carbohydrate and protein-lipid complexes that increase the stability of the dough to batch, and the factors that weaken the gluten such factors as intensive kneading, high temperature, chemical leavening agents, and others.

Such products as Sorbitan tristearate, Glycerol monostearate, Stearic acid triglyceride have low hydrophilicity. These improvers - emulsifiers possess lipophilic properties thus rationally to use it for stabilizing the W/O emulsions.

The ability of hydration of the Ester M is significantly higher, it has both lipophilic and hydrophilic properties and thus can stabilize both the W/O and O/W emulsions.

The usage of emulsifiers is necessary for reducing the interfacial tension, providing better dispersion and achieving greater stability, i.e. reducing the surface tension force at the interface of two or more immiscible substances usually dissolved in them or forming complexes with them.

The index of the water activity decreases in dough and products that extend the shelf life of the final product due to suppression of microbial growth and the intensity of oxidation.

In the manufacture of biscuits, sweet biscuits and wafers there must be created the steady emulsion system, which ensures a uniform distribution of ingredients throughout the whole mass of dough.

Application of our improvers gives an opportunity to make some kinds of flour products without animal products.

Fats in the production of biscuits reduce hardness and limit the swelling of gluten structure in the dough. With a small amount of emulsifier reduced fat phase is distributed more uniformly in the dough between its hydrophilic ingredients (flour, sugar, etc.), and therefore the structure of the fat product is more effective in the dough in the form of beads than in the form of films.

The use of emulsifiers for products with low fat content has the effect of "grease" that helps extend the life of equipment.

Reduce cost, and the essential point is that the caloric value of end product might be possible by reducing of fat (up to 30%), and egg products (up to 50%, in some cases - up to 100%).

In the production of wafers the usage of the Ester P provides a durable product with a glossy finish and delicate crunchy properties.

Often by using of new batches of flour might arise problems of the distribution the dough on the entire surface of the baking dish or pan.

The addition of the Ester P provides the maximum possible aeration of dough increases the viscosity, followed by a decrease, even below the initial value.

The Ester P slows the formation of gluten and possible subsequent loss during storage of the dough. This is firstly caused by absorption of water with subsequent effect of plasticizing while stirring.

The pH decreases slightly, that reduces browning. Specific volume of wafers decreases, the stability of sheets increases, as a consequence of a greater homogeneity of the mixture and due to more uniform and fine cell structure. The adhesive properties are improving.

Wafer surface looks much smoother; the separation from the trays is also improving.

The dosage and composition of emulsifiers depend on the quality of the flour, the amount of fat removed from the formulation and the intended final result.

Bread and bakery products are traditional and familiar products. However the intensive development of the bakery industry requires the introduction of new bakery products, expanding their range and improvement of quality.

In order to make bread and bakery products of excellent quality with a good fine pore structure it is very important to have all the ingredients evenly distributed throughout the mass of dough.

To improve the physical properties of the dough, to intensify the process of its preparation, to increase the specific volume of bread, structural and mechanical properties of the crumb, to extend the shelf life of bread and bakery products, to stabilize biochemical processes will be possible only with the introduction of improvers-emulsifiers.

The degree of impact of improvers-emulsifiers on the protein and starch flour depends on their composition and properties, as well as dosage, on baking properties of the formulation and the method of preparation of the dough.

We offer improvers-emulsifiers Ester M and Ester P, Sorbitane Tristearate, Glycerol monostearate, Stearic acid triglyceride that contribute to create flexible, elastic full-fledged gluten, allow working with several types of flour at the same time (the flour mixture with different quality and sorts).

The slowing of the migration of moisture in bread and bakery products in storage, not only contributes to a more long-term preservation of crunchy crust, but also by suppressing the growth of microorganisms and the intensity of oxidation decreases the probability of developing disease of potato, premature mustiness, the source of which is the microbiological contamination of raw materials.

Application of emulsifier-improver in the pasta industry improves the quality of products (do not stick together) allows to increase the shelf life of the matrix due to obtaining the effect of "lubrication of dough". The moisture migration is substantially reduced and consequently, decreased pasta cracking during drying and storage.

The dough consistence has become more solid, easily processed in the stage of cutting, it decreases spreading, reduces moisture capacity of the liquid phase of the dough not only to evaporate, but the migration in the mass of the finished product.

While baking it is slowing crusting and as a result - lengthening of the period of increasing the volume of the crude product. In combination with increased ability to retain CO2, the products have a larger volume than the control bread without these additives. Application of improvers-emulsifiers is effective in case of the production of bread with enrichers (soy flour, protein isolates, and non-fat dry milk).

The activity of α-amylase reduces and activity of β-amylase increases, slowing down the action of proteolytic enzymes flour. Forming a complex with amylase, improvers-emulsifiers reduce the intensity is swelling starch, at same time reduces the rate of crystallization of starch and slows down the process of getting stale.

During preparation of dough of flour with tearing and crumbling gluten we recommend for strengthening action of Ester P or Ester M to apply Glycerol monostearate, and in case of the "poor flour" – Ester T (triglyceride of stearic acid).

Improvers-emulsifiers may be incorporated into the brew or dough as an aqueous dispersion, O\W emulsion or in melted condition with fat. For the preparation of the dispersion used dispersants, homogenizers, beaters, mechanical stirrer. The ratio of it with water can be 1:10 or 1:20. The dispersion time is between 3-5 min. The dispersion is preparing for one or three shifts, depending on the manufacturing conditions. It is stored in a container with a water jacket and stirrer, and required amount supplies into the dispensing station.

By using pressed yeast emulsion is to be added into the vat for the preparation of yeast slurry. Yeast, water and inserted mass thoroughly mix and then pump over to the dispenser. The emulsion can be added in conjunction with the liquid yeasts.

In the food industry can only be used emulsifiers, improvers, impeccable in terms of their safety, as a component of food that have been officially authorized by public health authorities and Health Surveillance. All the products of Elektrogazohem ltd have been tested and have all the relevant documents.

The experience in developing of enterprise Elektrogazokhem ltd is based on the integrated use of the properties of raw materials used for the manufacture of confectionery products, and functional features of manufactured emulsifiers and stabilizers.

Experience of developments of the company Elektrogazokhem ltd is based on the integrated use of the properties of raw materials used for the manufacture of confectionery products, and functional features of produced emulsifiers and stabilizers.

The quality characteristics of our production answer to the best world analogues. For its manufacturing we use exceptionally high-quality domestic and foreign raw materials that do not contain genetically modified ingredients.

We always ready to provide technological assistance in order to find the best option for the use of our products and provide all the necessary regulatory documentation.

AIla Stanislavska,

Engineer-technologist

Scientific-Production Enterprise Elektrogazochem ltd

22.08.2014 16:35:20