Surgelazione criogenica della pasta fresca ripiena: Case study
In the bakery industry, each processing step is particularly delicate, and every variable, no matter how small, can play a significant role in determining the final result. It happens, for example, with temperature: a slight rise, during mixing and blending processes, can cause bacterial growth, loss of aroma and lower shelf life. Innovative solutions are posed to protect the quality of craftsmanship. This is the case with carbon snow capable, as demonstrated in this case study, of optimizing processes and further increasing product quality.
The University of Florence sponsored an experiment in late 2019 with the “Study of the effects related to the use of carbonic snow on the thermoregulation and rheology of doughs.” The work highlighted the effects related to the enormous potential of using carbon snow in the baking industry. In particular, the powerful thermoregulation effect of doughs during the baking process was clearly confirmed.
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Requesting SIAD’s intervention is an Italian food company that specializes in the production and marketing of frozen pizzas and pizza bases. The customer need, although specific, is noted by many other practitioners in the white art. The test results, therefore, prove useful for the entire industry, regardless of the final food product and flours used.
In the white art, the mixing stage is the heart of the process and brings with it some critical issues: the use of the appropriate machinery can cause the temperature to rise in some circumstances, resulting in premature rising of the dough. The last one becomes progressively more difficult to model. In addition, due to early rising, the gluten mesh turns out to flake, compromising the quality of the final product. Even in unleavened products, increased temperature can produce flaking that compromises product quality. In addition, due to early rising, the gluten mesh turns out to flake, compromising the quality of the final product.
SIAD’s proposal to the client was the adoption of carbonic snow, a -78-degree solid product obtained from the expansion of liquid CO2, capable of causing a rapid and effective temperature drop. In contrast to traditional water-based ice, carbonic snow has the advantage of not releasing moisture. Eventuality that, in the course of grinding or mixing the ingredients, would substantially change the composition of the dough. In fact, carbonic snow, or dry ice, goes from solid to gaseous state without diluting in water. In this way, recipes remain protected.
The use of carbonic snow proves particularly favorable in the bakery industry from different perspectives: process and product. Dry ice ensures optimization of flour processing, as well as standardization of final product quality throughout the year. Leavening, during the ‘kneading stages, is blocked and the product more malleable. It also makes it possible to obtain a finished product characterized by greater alveolation, greater volume, and equal weight.
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SIAD Group, a century of history in gas production
Among Italy’s leading chemical groups, SIAD is a leader in the production and commercialization of the full range of industrial, specialty, and medicinal gases and related services. The business extends to sectors in synergy with that of gases, including Wine, Food and Beverage.
