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Balance...

Helps Develop New Products Faster!

Balance enables product developers to design new cake products, by examining and adjusting ratios of ingredients so that they fall into an acceptable range for the product sought.

Using the Balance module you can:

• Select the product profile, recipe and ingredients from stored files or from scratch
• Adjust ingredient quantities
• Check the recipe against the rules of cake making
• View the product character when an ingredient is outside its acceptable range.  Balance contains about 400 cake images.
• Compare original and balanced recipes, the ERH and mould-free shelf life
• Save recipes for use again in Balance or in spreadsheet or database software
• View extensive help files

ERH Calc...

Calculates Water Activity & Predicts Product Shelf-Life!

ERH CALC facilitates prediction of mould-free shelf life of perishable bakery products.

Using ERH CALC you can:

• Rapidly calculate equilibrium relative humidity (ERH) from product formulations
• Check that products are likely to reach their mould-free shelf life
• Quickly assess the effects of proposed product reformulation on mould-free shelf life
• Shorten product development times by calculating ERH and estimating mould-free shelf life before carrying out trials
• Investigate moisture migration between product components and moisture losses through packaging materials
• Determine preservative levels for additional shelf life

ERH CALC™ has advice sections to help you adjust formulations to achieve ERH targets and consider the effects of mould inhibitors

A wide range of products can be processed through ERH CALC™ which has an extensive ingredients database for baked products, unbaked toppings and fillings, baked fillings, high fruit products and composite products.

Fault DoC...

Diagnoses Production Faults!

FAULT DoC facilitates diagnosis of faults in the production of cakes and sponges.

Using Fault DoC you can:

• diagnose faults in the batter and/or baked products
• seek corrective advice
• optimize product quality

Fault DoC is easy to use and covers a wide range of cakes (high and low ratio) and sponges (normal and enriched) including plain, chocolate, white and fruited varieties in a range of product sizes.

Cake Expert System

All of the above 3 products are sold together as the Cake Expert System at a lower rate.

The Cake Expert System can benefit your business in various ways:

• Shorter product development time
• Reduced wastage in development and in production
• Safer products in terms of mould growth
• Reduced product spoilage

The Bread Advisor

Bread Software that works as a Lab on your PC!

The system helps experienced bakers and technologists to enhance product quality or novices in the baking industry to learn on-the-job about bread making.

The system enables you to:

• diagnose a fault
• enhance product quality
• check out processing steps to achieve quality products
• experiment at the PC using ‘What if…?‘ questions
• train on the job

You can:

• get information about process methods
• view images of products and faults
• refer to context sensitive ‘HELP‘
• save/retrieve recipes and details

Products:

• Pan breads
• Freestanding breads
• Sticks and batons
• Soft and crusty rolls
• Hamburger buns

Benefits to your business:

• shortens product development time
• enhances product quality
• enables effective troubleshooting
• reduces waste in development and production
• experimentation at the PC - on the job training

Minimum Hardware Requirements Windows 95/98/ME/NT4/2000, CD ROM, 32Mb RAM, SVGA monitor (min 800x600 resolution), 20Mb Hard Disk space.

Benefits of the Baking Technology Toolkit

The Baking Technology toolkit is easy to use and provides a more accurate approach to mixing and formulation of raising agents. For bakers, product developers and quality controllers the tools offer the potential for increased product consistency which in turn gives less waste and increased profits!