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30.10.2017 Pigging gives bread better flavour and perfect crust

URESH, Biel-Benken, Switzerland, working in conjunction with Netherlands-based Technology Unlimited, has developed a dough processing workflow for breadmaker Pré Pain that improves the quality of the bread. URESH’s hygienic pigging system is an important part of this process.
At Pré Pain, ten million loaves of various kinds of bread are produced every week.
Together with URESH, Technology Unlimited has now developed a process that enables Pré Pain to optimise the production of the pre-ferment which is pumped to a pre-conditioned tank, where it can rise for at least eight hours. The process preserves the structure and prevents clumping. The dough is then transported in portions to the dough conditioning container. The hygienic URESH pigging system is responsible for this workflow, and guarantees dough-friendly transport through the pipes. At the same time, the procedure keeps the pipes hygienically clean. The process also allows the pipeline network to be emptied completely. The next batch can then be processed without losses and delays. The pre-ferment production process is fully automated. Urs Hofer, CEO of URESH, explained: “This application calls for a hygienic pig that must eject the pre-ferment with zero pulsation – the special shape of the URESH pig guarantees that.”
A pig is a flexible silicone structure used to clean pipes. Another use is clear separation of two consecutive batches of a product, as is the case in the pre-ferment production process. 
Pré Pain’s dough processing plant where pipework is kept hygienically clean by the URESH pigging system, which also prevents risk of residues from an earlier pre-ferment batch becoming mixed with a new batch

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