Continuous aeration of Dairy Desserts IDFA 2004

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Continuous aerationof Dairy DessertsIDFA -
2004

• Haas-Mondomix B.V.
• Mark de Bruijn Area Sales Manager

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Contents

• Introduction
• Technology of continuous aeration
• Automation
• Cleaning and sterilisation
• Technology and products

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Who is Haas-Mondomix ?

• HQ in the Netherlands
• 85 employees
• part of Haas Group (1100 employees)
• over 30 years experience
• 3000 machines world wide

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Haas-Mondomix B.V.
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Applications

• Bakery
• Confectionery
• Dairy

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Applications

• Bakery
• Sponge Cake
• Layer Cake
• Biscuit Cream
• Angel Food Cake

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Applications

• Confectionery
• Marshmallow Chewy Candy
• Merengue Wafer Cream
• Taffy/Nougat Fillings
• Fat Cream Chocolate

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Applications

• Dairy
• Yoghurt Mayonnaise
• Mousse Hot Processed Cheese
• Fresh Cheese Butter
• Cheese Spread Ice Cream
• Whipped Cream Frozen Yoghurt

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Reasons for aeration

• Typical product property (whipped cream, cake,
  mallow)
• Rheological properties (eating properties)
• Texture improvement
• Light is in
• Lower cost price

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Aeration of Yogurt

• excellent light mouthfeel
• unique texture and viscosity
• new taste sensation for desserts
• guilt-free indulgence
• only 2.2 fat
• sensory experiences from fun to premium quality

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TechnologyandProcess equipment
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Dairy Process Line
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Yogurt process line
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Yogurt process line
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Yogurt process line
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Basic aeration process line

• Premixing
• Buffer
• Main pump
• Gas system
• Mixing head
• Backpressure regulator

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Mixing Head
GAS INJECTION
INLET
STATOR ROTOR
JACKET
OUTLET
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Overrun
100
1.0 kg/l
0.5 kg/l
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Overrun () (Density in - Density out)
100 Density out
(1.0 - 0.7) 100 0.7
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Overrun ()
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Automation
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Parameters for automation

• Product flow and gas flow
• Density/overrun
• Mixing head speed
• Temperature
• Pressure
• Level in buffer of filling machine

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Coupling of

• Pump gas flow ? constant density
• Pump mixinghead ? correct mixing speed
• Level sensor pump ? constant level buffer
• Pump flow meter ? control pump
• RESULT
• CONSISTENT END PRODUCT

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Cleaning and sterilisation

• Cleaning in Place
• 3A certified
• Re-infection free execution
• SIP
• Special seal system
• Aseptic gas filter

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RIF Execution
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TechnologyandProducts
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Requirements

• Pumping
• Bubble formation
• Bubble stability

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Bubble formation

• Shear forces (mixing speed, viscosity)
• Design (pins, mixing head size)
• Residence time
• Recipe (surface active agents)

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Physical stability

• Drainage
• Coalescence
• Disproportionation or Ostwald coarsening

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Choco mousse
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Quark mousse

• Fruit at the bottom
• Fruit particles can also be mixed in dynamically

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Dynamic Mixer
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Aerated Yogurt

• Circolo
• aerated premium-/ indulgence positioned
• dessert by Strothmann Germany
• 54 yogurt,
• 23 fruit preparation
• 10 cream courtesy of G.C. Hahn Co

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Aerated Yogurt
Crème Composé by Strothmann

• aerated yogurt dessert made with cream,
• yogurt and fruit
• fresh product
• 9 fat courtesy of G.C. Hahn Co

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Aerated Yogurt

• (Lite) Mousse
• made with fruit,
• yogurt, fromage
• frais and a layer of
• cream on the bottom
• 6 fruit flavours in
• 150 g pots (5.3 oz)
• 2 lite version with
• 1,6 fat
• courtesy of G.C. Hahn Co

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Aerated Yogurt

• Tirestella
• Joghurtdessert
• cream yogurt
• in 4 (Italian)
• flavour variations Espresso,
• Tiramisu,
• Stracciatella,
• Nocciola
• 10 fat
• courtesy of G.C. Hahn Co

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Special Products

• Starburst
• refreshing juicy fruit
• mousse with stripes
• of real fruit
• 5,5 fat

• Twist
• orange sauce topped
• with orange and
• lemon mousse
• 2,2 fat
• 110 g pots (3.9 oz)

courtesy of G.C. Hahn Co
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Special Products

• Froop
• aerated fruit puree on
• fresh yogurt
• 5 fat in the milk content
• 2-layer product
• 150 g cup (5.3 oz)

courtesy of G.C. Hahn Co
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Special Products
Eis oder Joghurt Mousse

• deep-freeze stabil aerated yogurt mousse
• to be eaten as a yogurt or as an ice cream
• 75 g pot (2.6 oz)

courtesy of G.C. Hahn Co
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Whipped cream
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R D Unit
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QUESTIONS ? More info atwww.mondomix.nlsale
s_at_mondomix.nl
Thank you for your attention !