Sanso Dough V2.0.
| Reference number | |
| Coordinator | SANSO MIXING SYSTEMS AB |
| Funding from Vinnova | SEK 500 000 |
| Project duration | June 2015 - March 2016 |
| Status | Completed |
Purpose and goal
The objective was to full-scale verify that our new powder / liquid mixing technology is up to scratch. The results also are repeatable and can handle the high demands for better utilization of raw materials and deliver commercially viable properties of the final product. A commercial bread product recipe and requirements spec used as test subjects.
Expected results and effects
The high expectations on the raw material utilization to equal or better product properties were achieved. For wheat products between 1-4000Kg / h, this means a good ROI before the existing machines has reached end of life. The solution also allows wheat with lower protein content. Being able to bring in more water + 6g / 100g flour is also climate smart on a system level. A rough environment estimate made by an environmental expert be our new mixing technology, if introduced to the western world´s great bakeries, mean a reduction in the incomprehensible ~ 50 million barrels of oil per year!
Planned approach and implementation
A full-scale prototype of the bakery environment was developed. Partly on the basis of new scientific findings. A major challenge occured when we discovered that measurement methods and equipment thereof where missing in the Nordic region. Verifications were done in close collaboration with independent researchers. The commercial recipe and the product characteristics defined by the product owner. Scientifically, we received despite the challenges indicators in the anticipated direction. From a commercial perspective, it was easier to verify the expected results.