Salt brine system
daxSol

 

Functional description and benefits:

 

The salt brine system is used for the production of cold dough.

 

Into a preparation vessel, filled with water (defined quantity), the salt will be dosed according to the desired concentration. The resulting solution is passed through a heat exchanger to cool down the preset temperature. The cooled brine is stored in a storage tank and will be fed to the consumers as required. Intermediate circulations support the stability of the solution or its temperature.

 

Salt brine:

In addition to the crystalline dosage form, salt can be dissolved in water, whereby the quantity of salt in water will be determined by the (normally temperature-dependent) maximum saturation level. Under ideal conditions approx. 310 g salt can be dissolved in 1000 g water. Such a solution has different physical properties than pure water. Thus, among other things, the freezing point will be lowered, which depending on the concentration of the brine, can be much lower than 0° C.

 

This means that a 15% salt brine solution (under laboratory conditions) will only freeze at approx. -9°C. Of course, this “cold” solution is an ideal medium for controlling the dough temperature, since the brine can be dosed clean, comfortable and exact into the mixer bowl. The dough temperature can be kept within narrow limits, so that possibly addition of flake ice is not necessary.

 

Due to the aggregate state of the solution, the structure of the dough will not be impaired, since there are no sharpedged ice crystals. Due to the automatic addition of the salt brine, without manual manipulation, the hygienic aspects in the dough preparation will be enhanced.

special advantages

  • Sterile
  • Simple, accurate dosing
  • No temperature fluctuations
  • No flake ice needed
  • Improvement of dough structure

  

Besides the intensification of taste, the baking effects of salt (NaCl) in the dough has often been observed:

 

  • Salt is hygroscopic
  • Salt influences the crumb quality and the dough stability.
  • Salt inhibits fermentation (normal fermented effect will be decelerate).
  • Salt has a preservative effect.
  • Salt inhibits the enzyme activity.
  • Salt benefits the swelling/strengthening of the gluten.
  • Salt can affect the fermented force of the yeast.
  • Salt can affect the appearance of the pastry.

 

 
 
 
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