Scalding dough and aromaroasted seeds in a cream cooker

Unique flavor with aroma dough
As the name suggests, aroma dough provides more aroma or an improvement in the taste of the bread. Aroma dough is made by mixing ground grain products with an active starter (e.g. diastatic malt) and then heating it to approx. 65°C. This temperature is kept for approx. 3 hours. This is how natural aromas are formed, which lead to an improvement in taste and an unique flavor. In order to keep control of the process, the aroma dough is briefly boiled at the end. In this way, the enzyme activity is stopped and a reproducible, stable end product is obtained.

Prolonged freshness with scalding dough

The cooking of ground grain products (meal, flakes, semolina, flour, ....) leads to a longer shelf life and a longer deep-freeze stability. For scalding dough, grains or flour are boiled with water until just before the boiling point. The starch gelatinizes and binds many times its own weight in water. The result is a longer freshness and an extended deep-freeze stability. The mixing ratio used is very individual and depends on the recipe of the dough and the type of scalding dough. The quantity of scalding dough added must be calculated precisely, as there are also technical limits. Almost every ingredient binds a different amount of water. Mixed breads with a higher proportion of rye can cope with more overcooked grain than breads with an emphasis on wheat.

Intense aroma with aromaroasted seeds

In order to release the essential oils, which ensure an intense taste, the seeds can be aromaroasted in the KORÜ-mat 2G V3 cream cooker. All kinds of seeds are suitable for this, such as: sunflower seeds, sesame seeds, pumpkin seeds, linseeds, melon seeds and much more. After the essential oils have been released, water, flour and salt can be added to produce a scalding dough directly in the cream cooker.

Why the KORÜ-mat 2G V3 cream cooker? 

From vanilla cream to scalding dough to aromaroasted seeds - the KORÜ-mat 2G V3 can be used to produce a wide variety of products for confectionery and bakery.

• The mixer can handle tough masses (flour-water-ratio (≤ 1:2)) and can homogenize flour and water

• Preinstalled, customizable recipes for scalding dough, fruits, cream and much more
• Simple operation with smartCONTROL 
• Measures the product's core temperature and can keep the temperature stable for several hours
• Standard tilting kettle and optional drain tap
• Easy cleaning (Mixer fits in the dishwasher / kettle with the hand shower)
• smartCOOKING logs cooking processes and can be used to optimize those as well as the automatic programs
• Energy optimization through heating circuits that can be controlled individually