Electrostatic technology will stick around
Electrostatic technology applies a static charge to powders, flavourings or oils, which become negatively charged as they are sprayed onto the base product, so they stick automatically. The method provides up to 98% coverage while reducing the amount of powder used.
SAS md Peter King highlights the technology's use in the bakery sector to apply powders and flours onto bread rolls.
"Electrostatics has come of age, it is delivering major benefits for food processors and now we are trialling a new unit for bakery, where traditionally there have been problems with the application of powders using curtain coating feeder systems," he says.
"Electrostatics is more efficient because it applies a static charge to the powder as it goes onto the roller, which means it sticks automatically and consistently, without leaving bare patches for the dough to stick."
Contact: Spice Applications
