SEPARATION DRYING SOURDOUGH TO PERFECT POWDER

DRUM DRYING TECHNOLOGY TO MEET HIGHEST CUSTOMER DEMANDS Sourdough feeds the modern A well-controlled industrial preference for traditional crafts drying process

Sourdough or leaven is a flour dough – a mixture of flour and water – soured by fermentation. It develops in a natural way from fresh dough after a certain period of time thanks to the interaction of bacteria and natural yeasts. Sourdough is a flavoring and a leavening agent. It gives bread products taste and makes them light because of the symbiosis of several small organisms that interact beneficially and form carbon dioxide.

THE BENEFITS OF OLDEN TIMES Sourdough, mostly in powder form, is used in a variety of bakery products and bread improvers for the production of cakes, crackers, pizza crusts, baguettes, bread, and so on. Most of us know sourdough bread. Sourdough bread is not baked by adding cultivated, commercial yeast, but using sourdough, full of natural yeasts. Sourdough bread is bread as it was before, ‘old-fashioned’ bread. It keeps longer, it is well ANDRITZ Gouda drum dryer flavored, and it has a nice texture, pearly colored crumbs, and a special, crusty aroma. The use of leaven Due to the viscosity of sourdough, the product is best the darker the flakes. The color also depends on the has become trendy again thanks to the handicraft dried using an atmospheric drum dryer, including drum rotation speed. image and traditional taste, and because of today’s applicator rolls, which is an open machine operating omnipresent allergies, such as yeast allergy. at atmospheric pressure (normal air pressure). For QUALITY AND SAFETY more than a century, ANDRITZ Gouda has been Sourdough powder dried with a drum dryer has proven CONTEMPORARY APPLICATIONS specializing in food processing production lines based to be of superior quality to powder originating from According to some, sourdough bread is healthier. on advanced drum drying technology. other types of dryers, such as a spray dryer. Better The bread certainly has a characteristic aroma. retention of acidity is one of the advantages. The dryer Preparation of sourdough bread in the traditional Sourdough dried at a high temperature THE PERFECT POWDER itself is made acid-resistant by using stainless steel way – by spontaneous fermentation – takes much The drum dryer is a so-called thin-film contact dryer. (SS316) components. Moreover, our drum dryers can be longer than the preparation of ordinary bread so many A very thin layer of the product to be dried is applied supplied with a scrubber to minimize the impact on the bakers opt for sourdough powder as an alternative. to the outside of a rotating cylinder (drum). This drum environment. A complete ANDRITZ Gouda drum drying The baker then takes the usual bread ingredients, is heated on the inside by steam. When in contact line consists of a drum dryer with exhaust system and including yeast, and adds sourdough powder in with the heated surface, the liquid evaporates very scrubber, a cooling screw to cool the flakes, crusher, order to obtain the flavor and other qualities of quickly from the thin product layer. After almost metal detector, and pneumatic transport to packaging sourdough bread. Naturally fermented and carefully one complete rotation of the drum, the remaining in big bags. The final product of a drum dryer is dried sourdough powder is claiming an increasingly dried product is scraped off the drum surface with a quite coarse and, therefore, less susceptible to dust important position in the food sector, in particular the sharp knife, forming flakes that are then ground into explosions than finer material is. It does not even need baking industry. It combines the qualitative properties powder. Steam heating provides uniform temperature ATEX certification. of natural products with the requirements of industrial distribution over the drum surface, which results in a applications. The simple addition of sourdough powder consistent product quality. Thanks to the continuous, gives baking products and bread improvers a fuller indirect drying method and the product’s short BENEFITS flavor and a longer shelf life. retention time at high temperature, there is virtually • Highly efficient and well-controlled drying no heat damage. Taste, smell, and texture quality of process the product are also guaranteed. The temperature • Particularly suitable for viscous materials at which sourdough is dried determines the color and • Superior and constant product quality taste of the final product – the higher the temperature,

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All data, information, statements, photographs, and graphic illustrations in this leaflet are without any obligation and raise no liabilities to or form part of any sales contracts of ANDRITZ AG or any affiliates for equipment and/or systems referred to herein. © ANDRITZ AG 2018. All rights reserved. No part of this copyrighted work may be reproduced, modified, or distributed in any form or by any means, or stored in any database or retrieval system, without the prior written permission of ANDRITZ AG or its affiliates. Any such unauthorized use for any purpose is a violation of the relevant copyright laws. ANDRITZ AG, Stattegger Strasse 18, 8045 Graz, Austria. PAS sourdough drying 2.0/03.2018 EN