ENERGY,AGROFOOD INDUSTRY Selective transformed Infrared for baking processes Abstract A German SME developed a new infrared technology

for baking processes. It enables savings of time and energy as well as quality improvement within baking. The technology is ready for the market and can be used in deck ovens, rack ovens, in-store ovens, and tunnel ovens, based on electric energy, natural gas and thermal oil. The company is looking for industrial partners interested in technical cooperation and/or commercial agreement. Description The company is specialised in development of infrared technologies and production of respective equipment. The developed technology for the baking process is based on a special infrared. Selective transformed infrared (STIR) is a protected technology. The developed technology allows: - reduction of baking time - improvement of quality (e.g. longer shelf life) - saving of energy used for the baking process The infrared radiators, based on the technology and produced by the company, have a special functional ceramic. They cause that the infrared heat goes into the core of the baking product faster; so the core temperature of 97C is achieved rather. So the first baking phase starch agglutination and forming of a fine, elastic crumb will be finished faster. In the baking product remains more moisture, this has a positive effect on freshness, taste and storage life. The second baking phase, forming of the crust, happens in convective way supported by STIR. Regarding the time requirement phase 2 doesnt differ from the usual baking process. Based on the better initial quality it is possible, to bake bread and rolls as desired with a crispy crust or with a soft crust, or to pre-bake without a crust. The baking process is shorter, and the used materials and wholesome ingredients are treated more careful. STIR-solutions are available for different oven constructions and energy sources. Innovations and advantages of the offer

Technology Offer
(11 DE 094I 3KW9)

STIR-baking is an innovative technology connecting the advantages of traditional old baking technologies (stone oven) with the advantages of modern baking ovens. Economic advantages: 1.Saving of time. Baking with STIR brings time saving fort he baker. Depending on the baking product and recipe the baking time for rolls can be reduced from 18 minutes to 14 minutes, for bread from 60 to 45 minutes. For an average amount of baking goods in a 5- deck-oven the saving of time is at least one hour every day. So the baker has more baking capacity in an oven of the same size, or he can invest in a smaller oven and reduce the capital expenditure. 2.Saving of energy example: In a 5-deck-oven which works 280 days a year, every day 5 loads of rolls and 3 loads of bread are baked. Under these conditions about 15 % of energy can be saved by using STIR. In tunnel ovens about 30 % of energy can be saved in this way. 3.Saving of flour and baking ingredients (example): In case of STIR-baking the baking loss is smaller than in conventional baking. For a bread of 1000 g completed weight 1150 g flour and baking ingredients are needed for conventional baking, for STIR-baking 1110 g only. For a 5-deck-oven represented in point 2. the saving of flour and baking ingredients is 4680 kg every year. 4.Save and advance of the sales volume: The baker rates the success of STIR-baking on the reaction of his customers and at least on sales volume and profit. With STIR the baking products are juicier, fresher and last longer, so the baker has clear market advantages, can save his sales volume, or can improve it depending on the location conditions.

Current and Potential Domain of Application Current: Baking of bread, rolls, cake, cookies, pizza, flatbread and other products in deck ovens, rack ovens, in-store ovens, and tunnel ovens. Further the technology can be used in modified form in other fields of food treatment, for instance to dry fruit, vegetables, mushrooms, herbs, for surface drying of salad. For these applications there are market experiences with some industrial equipment 1

ENERGY,AGROFOOD INDUSTRY Selective transformed Infrared for baking processes already. New developments are being prepared.

Technology Offer
(11 DE 094I 3KW9)

Comments The company searches further industrial partners: manufacturer of deck ovens, rack ovens, tunnel ovens and in-store ovens, and bakeries to use the STIR technology.

Valid until: 30/03/2012

For further information (including IPR status) please contact:

Sami Unsacar Phone: +90.332.251 06 70 Fax: +90.332.248 93 51 Email: samiunsacar@kso.org.tr