Packaged Powdered Bakery Composition Inert Atmosphere
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Solution Overview
Problem
Current bakery ingredient dosing systems for powdered products are inefficient, leading to increased labor costs, accuracy issues, dust production, waste generation, and logistical complexities due to separate dosing of ingredients like yeast and improvers, which also result in caking problems when packed under vacuum.
Innovation Solution
A stable powdered composition combining active yeast with a bread improvement and optional flavor composition, packaged under an inert atmosphere with a specific volume ratio, to create a single, accurate, and efficient dosing system that prevents caking and maintains product stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If separate dosing systems are used for yeast and improvers, then dosing accuracy can be maintained, but device complexity and investment costs increase significantly
Solution Approach 1:
The patent combines multiple bakery ingredients (yeast, improvers, enzymes, aromas) into a single pre-mixed powdered composition. This merging approach eliminates the need for multiple separate dosing systems while maintaining dosing accuracy, as the combined composition can be dosed in one operation rather than requiring synchronized dosing of multiple separate ingredients.
Solution Approach 2:
The single powdered composition serves multiple functions simultaneously - providing leavening (yeast), dough conditioning (improvers), enzymatic action (enzymes), and flavoring (aromas). This multi-functionality allows one dosing system to replace what would otherwise require several separate dosing systems, reducing device complexity while maintaining the comprehensive functionality needed for bread making.
2Reliability
If separate dosing points are implemented, then ingredient dosing can be controlled, but labor costs and operational complexity increase
Solution Approach 1:
By combining all bakery ingredients into one powdered composition, the patent reduces the number of dosing points from multiple separate locations to a single dosing point. This simplifies operational procedures, reduces labor requirements for monitoring and adjusting multiple dosing points, and maintains reliable ingredient control through the single integrated composition.
3Reliability
If powdered ingredients are dosed separately, then ingredient freshness can be maintained, but dust production increases due to multiple handling points
Solution Approach 1:
The patent combines all powdered ingredients into a single pre-mixed composition that is sealed and protected from contamination. This single composition approach reduces the number of times powder is transferred and handled compared to separate dosing of multiple ingredients, thereby reducing dust production while maintaining ingredient freshness through proper sealing and storage of the unified composition.
4Stability of the object's composition
If separate packaging is used for yeast and improvers, then product stability can be maintained, but waste disposal volume increases
Solution Approach 1:
By combining yeast and improvers into a single powdered composition packaged in one container, the patent reduces the total packaging material and waste volume compared to separate packaging of multiple ingredients. The unified composition maintains stability through proper sealing and inert atmosphere packaging, while generating less waste that requires disposal.
5Reliability
If multiple stock keeping units are maintained for separate ingredients, then ingredient availability can be ensured, but logistic organization becomes more complex
Solution Approach 1:
The patent combines multiple ingredients that would otherwise require separate stock keeping into a single powdered composition. This reduces the number of stock keeping units from multiple separate inventory items to one unified product, simplifying logistic organization, inventory management, and storage while ensuring ingredient availability is maintained through the comprehensive formulation in the single composition.
6Duration of action of stationary object
If dry yeast and improvers are packed under vacuum, then product shelf life is extended, but caking occurs making the product difficult to break
Solution Approach 1:
The patent modifies the packaging parameters by introducing an inert atmosphere (such as nitrogen or carbon dioxide) at controlled pressure instead of using vacuum packing. This parameter change prevents oxidation and extends shelf life while avoiding the extreme compression forces that cause caking, thereby maintaining product breakability and ease of dispensing.
Solution Approach 2:
The patent uses an inert atmosphere packaging system where the powdered composition is sealed in the presence of inert gas that displaces oxygen. This prevents oxidative degradation and extends shelf life without creating the vacuum conditions that lead to caking, thus maintaining both product stability and physical accessibility.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution provides a stable powdered composition that maintains yeast activity and dough improvement properties for extended storage, reducing waste and logistical complexities while preventing caking, and ensuring consistent baking performance comparable to separate dosing systems.
Implementation Method 1
packaged under an inert atmosphere with a specific volume ratio, to create a single, accurate, and efficient dosing system that prevents caking and maintains product stability
Data Source
AI summary
The present invention relates to a new product for bakery industry comprising a stable powdered composition, said powdered composition comprising active yeast and a bread improvement composition, and optionally a bread flavor composition. The present invention also relates to its use and a process for its preparation.