Kemper OXYLATOR User Manual
OXYLATOR
Oxygen induction during the mixing process
The OXYLATOR was developed to achieve the ideal value of 60% oxygen content during the mixing
process. The KEMPER 3-Zonen Principle already supplies a noticeable contribution to increasing the oxygen
input, throught the optimised alignment of the mixing tools, but is limited due to the oyxgen content
being just around 21% in ambient air.
The process operates through a ,Water Mist‘ principle: The complete water requirement is sprayed under pressure,
during the blending phase, using Microjets. The water mist ensure an even distribution over the fl our
and a considerably increase oygenation of the fl our / water suspention and an optimal mixing environment.
The result is an improved blending process, the mixing phase sets in earlier, the fl our absorbs more water, the
dough development is ideal and the product quality is optimised, especially with long term processing through
a retarder proofer.
Advantages
– Possible to increase the dough absorption by approx. 2% with the same dough consistancey
– Reduction of baking additive by up to 50% with improved dough characteristics
– No additional commodities required, as the oxygen is produced through a generator
– Greatly improved Freeze / Thaw Stability with frozen dough pieces
– Possibility to process doughs immediately, as they are more malleable and not so wet
– Fast Return On Investment
Stabilisation of the Gluton Membrane through oxygen
OXYLATOR 1/1
Oxygen Induction 05.12.2008
The OXYLATOR was developed together with the BILB Institute, Bremerhaven.
Slit Rolls
4% Baking Additive
Standard
Straight
Slit Rolls
2% Baking Additive
with oxygen
Pre-proofed frozen
Slit Rolls
4% Baking Additive
without oxygen
Pre-proofed frozen
Infl uence of oxygen to the Freeze/Thaw Stability with wheat dough (3/4 Proof)
WP BAKERYGROUP
All details non-binding. Subject to change in the course of technical progress. All rights reserved. ® = registered trademark
EMIL KEMPER GMBH . L ange Straße 8 – 10 . 33397 Rietberg . Germany .
Fon + 49 (0) 5 244 -402-0 . Fax + 49 (0) 5 244 -402-220 . info@emil-kemper.de . www.emil-kemper.de
Loading...