Food & Baking related News articles

	4th December 2008: Simple 2-stage temperature steam/water mixing solution Emech delivers a simple 2-stage temperature steam/water mixing solution, saving both capital and energy costs. In 2005 Heinz adopted the Emech F5, Steam/Water mixing system as a simple solution to control their vessel temperatures for...
	28th June 2008: Update on the Ruth Burnett Alaskan Sports Fish Hatchery The contract for the construction of the Ruth Burnett Sport Fish Hatchery, Fairbanks, Alaska has been awarded to Alaska Mechanical Incorporated, which will include Emech technology as the principle tempered water mixing technology for the plant.
	17th March 2008: Emech recognised as superior to traditional hot water system Kerry Ingredients installed and tested an Emech F5 alongside their traditional plant hot water supply system.
	12th December 2005: Flow-on benefits for company using clever valve When New Zealand glucose producer, Penford NZ Limited, replaced processing valves to alleviate noise problems, the company not only appeased its staff but achieved unexpected production gains and additional cost savings.
	12th Aug 2005: Heinz-Wattie adopts new steam-water mixing technology Heinz Watties Ltd experienced water and steam pressure fluctuations and had difficulties achieving accurate and stable water temperatures required for the water-jacket blender. The Emech steam-water heater provides a simple solution.
	22nd Sept 2004: Emech valve suits food industry. The Emech solution provides an attractive product for new installations as well as being an easy retrofit solution to current installations, providing improvements in product quality and saving the manufacturer money.

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Baking & Dough Mixing Applications

Water temperature is a critical component in the yeast-raised dough making process as it affects the rate of activity of the yeast.

If the dough temperature is too warm, the dough will ferment too quickly and be ready at an untimely moment or may become over-fermented during make-up.

If too cold, the dough will take too long to ferment and proof. Finished dough temperature is controlled by the temperature of the water added to the dough.

Industry Objective

Water temperature is important for regulating the temperature of the final dough, which should be 75ºF to 77ºF (23ºC to 25ºC) to foster optimal fermentation.

The temperature of your bakery, other ingredients, as well as heat generated during mixing, will affect dough temperature.

Adjusting water temperature is an easy way to compensate for such variables and still achieve a final dough temperature of 76ºF (24ºC).

Industry Solution:

After calculating the temperature of ingredients and the heat generated during the mixing process, the ‘perfect dough mix’ will require water at the precise temperature to provide the optimal dough temperature.

An Emech™ mixing system provides the solution by mixing precise water temperature on-line to within
+/- 0.9ºF (0.5ºC) irrespective of water pressure disturbance.

The Emech™ system utilises a patented swirl-mix ceramic disc mixing valve and intelligent actuator to enable fast accurate mixing.

This system can be installed with your existing automated PLC interface to accept a 4-20mA temperature signal or can be used in ‘local’ mode and controlled by an operator.