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Produzione di pane "Carasau": comparazione fra un impianto tradizionale e uno semicontinuo
Full text link"Carasau" is a typical bread of Sardinia. In the last ten years the Small-medium enterprises (SME) have aimed at improving different aspects of the Carasau processing production. One of the most important factors is related to the size of the bakeries, as it is difficult to transform a traditional processing into an industrial one, due to the high number of operations required for the production
of this bread.In the present work they have been compared two different plants (traditional and industrial) for the production of "Carasau", considering the equipment, the power consumption, and some chemical-physical parameters of the final products.Il pane "Carasau" è un pane tradizionale della Sardegna. Negli ultimi 10 anni le piccole e medie imprese artigianali della Sardegna, hanno cercato di migliorare gli impianti e il processo di produzione di questo pane tipico. Uno degli
aspetti più importanti è quello di trasformare un processo artigianale in processo industriale, per effetto dell'elevato numero di fasi necessarie alla produzione del pane "Carasau". Nella presente nota sono stati riportati i risultati di una sperimentazione condotta in due impianti,
tradizionale e semicontinuo, al fine di valutare oltre alle caratteristiche operative delle macchine le capacità, la qualità e l'organiuazione del lavoro
"L’estrazione del sughero con l’impiego di una macchina agevolatrice". International Congress “Cork plantations, factories and traders. The past, present and future of the cork business” Palafrugell (Girona), 16, 17 e 18 Febbraio
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Comparazione fra un impianto tradizionale e uno semicontinuo per la produzione di pane “carasau”
No full textCOMPARISON BETWEEN TRADITIONAL AND INDUSTRIAL PLANTS USED FOR PRODUCTION OF "CARASAU" BREAD AND EVALUATION OF FINAL PRODUCTS
No full textABSTRACT. “Carasau” is a typical Sardinian bread. In the last 10 years the small- and medium-sized enterprises (SME),
decree of the Italian Ministry of Industry and Commerce of 18 September 1997, and European Commission 2003/361/CE)
(Raccomandazione della Commissione, 1996), have tried to improve different aspects of the “carasau” production process.
The small size of the bakeries is one of the most important factors. This makes it difficult to transform a traditional process
into an industrial one, because of a large number of operations involved in the production of this bread. In the present work
we compared the working of one traditional and one semi-industrial ”carasau” production plant. We investigated the
differences in equipment, power consumption, and certain chemical and physical parameters of the traditional products.
Daily capacity in the traditional bakery was reached after 9.97 h, and in the semi-industrial plant after 7.98 h. Cutting and
separating were the most time-consuming operations in both types of plants. In the semi-industrial plant, 41% of the total
time was used for these operations, and in the traditional plant it was 52%. At the end of fermentation there were no
statistically significant differences in the acidity of the bread, the pH or the dry matter content in the two plants, and the
adoption of a semi-industrial system did not modify the chemical and physical characteristics of the final product, with the
exception of water and antioxidant activity
FORZE DI DISTACCO E DI COMPRESSIONE DELLE BACCHE DI MIRTO PER LA RAZIONALIZZAZIONE DI SISTEMI MECCANICI PER LA RACCOLTA
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