PROECLAIR
Automated process for stable preservative free pastry base mix for high added value bakery goods to increase the competitiveness of SME bakeries
| Coordinatore | LANDESINNUNGSVERBAND FUR DAS WURTTEMBERGISCHE BADKERHANDWERK EV
Organization address
address: WILHELMSTRASSE 7 contact info |
| Nazionalità Coordinatore | Germany [DE] |
| Sito del progetto | http://www.proeclair.fraunhofer.eu/ |
| Totale costo | 2˙041˙005 € |
| EC contributo | 1˙445˙663 € |
| Programma | FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs |
| Code Call | FP7-SME-2007-2 |
| Funding Scheme | BSG-SME-AG |
| Anno di inizio | 2008 |
| Periodo (anno-mese-giorno) | 2008-11-01 - 2011-10-31 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
LANDESINNUNGSVERBAND FUR DAS WURTTEMBERGISCHE BADKERHANDWERK EV
Organization address
address: WILHELMSTRASSE 7 contact info |
DE (STUTTGART) | coordinator | 99˙579.00 |
| 2 |
FERNANDO DOMINGUEZ SLU
Organization address
address: CALLE PADRE JOSE AGUIRRE 6 POLIGONO 6 contact info |
ES (CALAHORRA) | participant | 203˙819.00 |
| 3 |
Proderma Betriebs AG
Organization address
address: Wissenhusen 12 contact info |
CH (Schoetz) | participant | 161˙302.00 |
| 4 |
UNIONE COMMERCIO TURISMO SERVIZI ALTO ADIGE COOPERATIVA
Organization address
address: VIA DI MEZZO AI PIANI 5 contact info |
IT (BOLZANO) | participant | 160˙006.00 |
| 5 |
SIEGEL BACKKULTUR KG
Organization address
address: MARBACHER STRASSE 32 contact info |
DE (STUTTGART) | participant | 154˙730.00 |
| 6 |
HUHNSEAL AB
Organization address
address: Jarvgatan 1 contact info |
SE (LANDSKRONA) | participant | 137˙561.00 |
| 7 |
RHEOTEST MESSGERATE MEDINGEN GMBH
Organization address
address: RODERTALSTRASSE 1 OT MEDINGEN 1 contact info |
DE (OTTENDORF OKRILLA) | participant | 102˙120.00 |
| 8 |
Baeckerei-Konditorei Sailer GmbH
Organization address
address: LOWENTORSTRASSE 257-259 contact info |
DE (STUTTGART) | participant | 93˙445.00 |
| 9 |
ZOATEC GMBH
Organization address
address: GOTTLIEB DAIMLER STRASSE 4 contact info |
DE (NEUENBURG AM RHEIN) | participant | 74˙139.00 |
| 10 |
FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V
Organization address
address: Hansastrasse 27C contact info |
DE (MUENCHEN) | participant | 69˙383.00 |
| 11 |
Verband fur Kaufleute und Dienstleister
Organization address
address: Mitterweg 5 contact info |
IT (Botzen) | participant | 68˙462.00 |
| 12 |
Westsik Vilmos Elelmiszeripari Szakkozepiskola es Szakiskola
Organization address
address: Semmelweis u 15 contact info |
HU (Nyiregyhaza) | participant | 64˙681.00 |
| 13 |
Federation Patronale de la Boulangerie et B.-Patiserie du Bas-Rhin
Organization address
address: Quai St. Thomas 2 contact info |
FR (Strassbourg) | participant | 54˙540.00 |
| 14 |
Confederation Europeenne des Organisations Nationales de la Boulangerie et de la Patisserie
Organization address
address: NCI BUSINESS CENTER contact info |
BE (Brussels) | participant | 1˙896.00 |
| 15 |
NOFIMA AS
Organization address
address: MUNINBAKKEN 9-13 contact info |
NO (TROMSO) | participant | 0.00 |
| 16 |
THE UK INTELLIGENT SYSTEMS RESEARCH INSTITUTE LIMITED
Organization address
address: MIDDLE ASTON HOUSE contact info |
UK (OXFORDSHIRE) | participant | 0.00 |
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Obiettivo del progetto (Objective)
'The proposed research will develop a technical solution that will relieve some of the more mundane tasks associated with producing higher value baked goods and enable SME bakeries throughout Europe (190,000) increase their efficiency and be more competitive against the threats from industrial bakeries and supermarkets. The SME-AGs within this SME dominated sector and through their leading role in this project will enable the results from this proposed development to be brought to the benefit of a significant number of SME bakeries most effectively. This will result in SME-AG members using the technology to increase profit to over €40 million per annum in the first 5 years of this post project commercialisation To achieve this, the following technical objectives will be met: 1. Process control & automation. Rheological sensor system to detect, qualify and quantify the point of time for finishing the roasting process for automatic process control (± 15 seconds). To enable immediate automated response for step changes in viscosity in dough. Rheology changes reflect key stages in dough formation. 2. Process automation, enabling non-manual contact with food material after controlled ingredient metering. 3. Automatic CIP (clean in place) system, for rapid cleaning between batches. 4. The development of an aseptic pastry manufacturing system, with a novel aseptic filling and packaging system to enable subsequent chilled storage and distribution after the heating process step with microbiological integrity. 5. Shelf life stability of choux pastry mixes (16-24 weeks at 4 C°). Organoleptic comparison by trained taste panels will be regularly undertaken to validate no significant variation from traditional manual production of same recipes.'
Introduzione (Teaser)
An EU-funded initiative was established to boost the efficiency and competitiveness of small European bakeries offering high added-value goods. The PROECLAIR project achieved this by introducing novel solutions for time-consuming and costly tasks.
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