Low-dust flour power unveiled
Kampffmeyer Food Innovation’s Tip-Top Ultra Clean is an enzymatically inactivated, low-dust release flour that can improve the processing of doughs by machine as well as by hand, says the firm. It also says that, thanks to the flour’s specific granulation, adhesion to machine components and work surfaces is considerably reduced.
“Thermal treatment of the raw material holds the key to improved hygiene in production areas, as it inactivates the enzymes inherent to flour,” explains product manager Jörg Brose. “Thus, mould growth and mould spots on proofing trays and machine components such as proofing troughs, pressing roller and plant belts are significantly diminished.”
The firm goes on to say that the special granulation of the flour enables very precise dosage, which can reduce wastage by up to 60 per cent.
“Due to its defined particle size and its antistatic effect, the adhesion of Tip-Top Ultra Clean on machine components and other surfaces is reduced,” adds Brose. “Also, remnants of dough no longer stick to work surfaces as they simply roll off. This means less time spent on machine cleaning.”
