recipe costs, there’s a worthwhile trade-off in better utilization of production equipment. We also decided to look more closely at the effect of different crystallizer dosages on production capacity, moving from zero to 0.5%, 1%, 1.5% and, finally, right up to 2% (See Figure 2). To make things more interesting, we simultaneously tested the effect of two different rotation speeds: 400 RPM and 800 RPM. In Figure 3, the colored bars represent the four tube chillers in our pilot lab production setup. We were able to confirm that applying crystallizers does indeed increase viscosity by the end of the process, but the difference they make is nothing extraordinary. 10 9 8 7 6 bar 5 4 3 10 29 18 0 7 6 10 8.1 0.0% crystallizer 40% 1.5% crystallizer 40% 0.0% crystallizer 70% 4.4 10 1.5% crystallizer 70% 8.1 0.5 0.0% crystallizer 40% 1.5% crystallizer 40% 0.0% crystallizer 70% bar 5 4 4.4 Figure 2: 2 The effect of crystallizer doses on production capacity 1 0 0.5 3 1.5% crystallizer 70% Tube chiller 1 Pin machine 1 Tube chiller 2 Tube chiller 3 3.5 THE FINAL PRODUCT PERSPECTIVE 3.2 3 2.8 2.5 2.4 2 2.6 2.4 2.6 2.4 2.6 2.4 2.4 2.6 2.4 2.4 2.8 2.6 2.5 3.2 We were also curious to learn what might happen if we were to conduct a baking test on the final product itself, experimenting with tube rotation speeds at the same time. So we measured the effect on ten puff pastries of increasing crystallizer dosages from zero to 2%, switching between three different rotation speeds. (See Figures 4 and 5). Most production machinery has a fixed rotation speed, so this isn’t a workable parameter for many. Yet rotation speed strongly affects puff pastry expansion results, performing best at around 10 to 11 times expansion from dough thickness to final baked puff pastry. Introducing crystallizers smooths out the effects of rotation speeds, enabling a good expansion result not only with different process parameters but also on different machines. 2.8 2.6 2.8 Amp 1.5 1 0.5 0 0.0% Crystallizer 0.5% Crystallizer 1.0% Crystallizer 1.5% Crystallizer 2.0% Crystallizer Figure 3: The effect of crystallizer doses at 400 RPM 400 rpm in all tube chillers 600 rpm in all tube chillers 800 rpm in all tube chillers 12 11.2 9.6 8 Exspansion (x) 8.6 9.9 9.8 9.7 10 11 9.3 10.8 10.4 10.8 10.7 10.7 9.3 9.2 ARE CRYSTALLIZERS ALWAYS NECESSARY? 6 But have we too narrowly pursued crystallizers as the only feasible solution to slower crystallization? Are they, in fact, always necessary? 4 2 0 0.0% crystallizer 0.5% crystallizer 1.0% crystallizer 1,5% crystallizer 2,00% crystallizer Figure 4: The effect of different process parameters on puff pastry expansion
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