-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
1/19
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
2/19
Page
Trends in baking
1
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
3/19
Page 2
Global market for biscuits
The 2008 global biscuits market is estimated at >$60 bln or
some 15 mln tons.
The market is expected to grow 3% each year by value and volume
until 2013
resulting in sales of >$70 bln and volume of 18 mln tons.
Growth in the period 2003-2008 has been 4% by value/volume.
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
4/19
Page
ArtisanBakeries
Millers
Bread Improvers
FlourImprovers
Manufacturers
Bakery
sho
ps
Retail
ers
IndustrialBakeries
BakingEnzymes
YeastManufacturers
Other IngredientManufacturers
Fine Baking
Baking Enzymes Value chain
3
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
5/19
Page
Low moisture< 5%
Long shelf life> 180 days
EatCrisp / Hard
Unit weight4 - 16 gram
Biscuit Key Characterisitcs
4
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
6/19
Page
High water
Low fat
Well mixed
Cracker Applications (Hard Doughs)
5
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
7/19
Page
Cracker Process Flows
6
Dough Mixer
Fermentation
Laminating
Sheeting
Cutting
Baking
Dough Mixer
Rest
Sheeting
Cutting
Baking
Dough Mixer
Sheeting
Cutting
Baking
Fermented Cracker Snack / Savoury Marie Type
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
8/19
Page
High fat
Low water
Enzymes notwidely used
Cookie Applications (Short doughs)
7
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
9/19
Page
Cookie Process Flows
8
Dough Mixer
Rest
Rotary Mould
Baking
Dough Mixer
Rest
Wire Cut
Baking
Rotary Moulded Wire Cut
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
10/19
Page
a possibility
Sponge Drops cakes meet biscuits
9
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
11/19
Page 10
Which for which product
Semi-Sweethard dough
Fermentedcrackers
Savourycrackers
Wafers
Alpha amylase Endo protease Xylanase Cellulase Glutathione
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
12/19
Page 11
Actions on gluten
Sodium Meta BiSulfite
(Irreversible)
Cysteine / Glutathione
(Reversible)
Protease(irreversible
)
Glutenin Subunit (GS)Cysteinemolecule
in GS
Resulting in increased extensibility
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
13/19
Page 12
Highly branched area Open area Highly branched area Xylan
Backbone
Unsubstituted Xylose
Xylan
Arabinose
Ferulic acid
Mono-substituted Di-substitutedMono-substituted with
arabinoselinked to ferulic acid
Prevention of Checking
Plays a role in Sodium metabisulphite replacement
Biscuits - Breakdown of Arabinoxylan
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
14/19
Page 13
Control Bacterial protease + Xylanase
Wafers reduction batter viscosity
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
15/19
Page 14
Water Management hard dough biscuit
Reduce water in formulation
No change in dough rheology
Reduce baking time
No change in end-product
(Aw, stack height)
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
16/19
Page 15
Hardness of the dough over time
0
20
40
60
80
100
120
140
160
1 2/3 4/5
force(g)
direct after kneading
2 hrs aft kneading
4 hrs after kneading
300 ppm HSP60005% less water addition
300 ppm HSP600010% less water addition
Control
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
17/19
Page 16
Moisture and Aw in finished biscuits
300 ppm HSP60005% less water addition
300 ppm HSP600010% less water addition
Control 0,2
0,25
0,3
0,35
0,4
2
2,5
3
3,5
4
4,5
5
5,5
6
1 2 3 4 5
Aw
Moisture(%
)
Biscuit after 11 days (packed)Moisture Aw
300 ppm HSP60005% less water addition
300 ppm HSP600010% less water addition
Control
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
18/19
Page 17
Baking time reduction
Control 5% water reduction 10% water reduction
Baking Time 7 minutes 6.5 - 6.7 minutes 6.5 - 6.7 minutes
Baking Timereduction %
7% 7%
Is a water reduction of 10% and a reduction of baking time of 7%
significant?
How does the cost-in-use of an enzyme link to potential energy
savings and
benefits in oven throughput Possibility to prolong
crispiness?
-
8/12/2019 DSM Enzymes for Biscuits Crackers Wafers
19/19
