[Case Study] Transfer of Pastry Dough

We will introduce a case where it became possible to transfer a dough with a viscosity similar to custard cream through two tests!

We received a request from a Western confectionery manufacturer in Aichi Prefecture, stating that they would like to transfer a baking dough with a viscosity slightly firmer than custard cream. They wanted to suck in a soft dough and transfer it to a hopper approximately 1.5 meters high, so we proposed the sanitary diaphragm pump "SB Series." In the first demonstration, we selected the "SB-75," but due to the viscosity and environmental conditions, it could not effectively suck the dough. Therefore, we conducted a second demonstration using the next model up, the "SB-125." This time, we were able to transfer the dough without any issues, and they decided to adopt it. Since the dough contains a lot of butter and does not use emulsifiers (additives), a separation phenomenon occurred when passing through the pump (narrow passage). However, we measured the specific gravity of the finished dough and the dough after passing through the pump, and they were able to adjust by whipping it to lighten the specific gravity of the dough. [Case Details] ■ Client: Western confectionery manufacturer in Aichi Prefecture ■ Application: Transfer to hopper ■ Model: SB-125 (Sanitary diaphragm pump) *For more details, please download the PDF or feel free to contact us.

Other physicochemical equipment