Universal evaporator by sugar and sugar-free caramel (Q78439): Difference between revisions
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(Changed an Item: Label in wikidata changed) |
(Created claim: summary (P836): The aim of the project is to develop a novel, universal evaporator for caramels, while the universality should be understood as a high flexibility in the range of ranges.The new evaporator will make it possible to produce caramel masses:— sugar-free, isomeric basis, sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar...) |
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| Property / summary | |||
The aim of the project is to develop a novel, universal evaporator for caramels, while the universality should be understood as a high flexibility in the range of ranges.The new evaporator will make it possible to produce caramel masses:— sugar-free, isomeric basis, sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar —Following the implementation of the R & D work, automatic and highly precise dosage of additives will be possible for each of the caramel masses:— vitamins (e.g. vitamin C), — natural oils (e.g. mint oil, eucalyptus and others), — herbal extracts (e.g. magnesium, calcium and others), -minerals (e.g. magnesium, calcium and others), — dyes, — flavours (e.g. apple flavour, raspberry, etc.), — lyophilisate (e.g. from fruits such as raspberry, strawberry and others), — lyophilisates (e.g. from fruits such as raspberry, strawberry and others), — lyophilisates (e.g. from fruits such as raspberry, strawberry and others), — lyophilisory additives such as nuts, raisins, poppy, sesame, cocoa, propolis and others.In the context of the result of the project, the target audience of the new device will be medium and large confectionery companies producing caramel colours.The applicant’s product offer is made up of sweets of the following type:landins, non-milk drops, dairy dock, tushols, Kukułka, mint, pig iron, iries, toffi and OthersThe project involves a single phase of industrial research and one development phase.Sub-actions have been identified for each of these milestones and identified risks and methods for minimising or neutralising their effects.The R & D stages form a logical whole, and a further milestone will be the source of verification of the appropriateness of the continuation of the project. (English) | |||
| Property / summary: The aim of the project is to develop a novel, universal evaporator for caramels, while the universality should be understood as a high flexibility in the range of ranges.The new evaporator will make it possible to produce caramel masses:— sugar-free, isomeric basis, sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar —Following the implementation of the R & D work, automatic and highly precise dosage of additives will be possible for each of the caramel masses:— vitamins (e.g. vitamin C), — natural oils (e.g. mint oil, eucalyptus and others), — herbal extracts (e.g. magnesium, calcium and others), -minerals (e.g. magnesium, calcium and others), — dyes, — flavours (e.g. apple flavour, raspberry, etc.), — lyophilisate (e.g. from fruits such as raspberry, strawberry and others), — lyophilisates (e.g. from fruits such as raspberry, strawberry and others), — lyophilisates (e.g. from fruits such as raspberry, strawberry and others), — lyophilisory additives such as nuts, raisins, poppy, sesame, cocoa, propolis and others.In the context of the result of the project, the target audience of the new device will be medium and large confectionery companies producing caramel colours.The applicant’s product offer is made up of sweets of the following type:landins, non-milk drops, dairy dock, tushols, Kukułka, mint, pig iron, iries, toffi and OthersThe project involves a single phase of industrial research and one development phase.Sub-actions have been identified for each of these milestones and identified risks and methods for minimising or neutralising their effects.The R & D stages form a logical whole, and a further milestone will be the source of verification of the appropriateness of the continuation of the project. (English) / rank | |||
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Revision as of 09:11, 4 March 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Universal evaporator by sugar and sugar-free caramel |
Project in Poland financed by DG Regio |
Statements
1,722,742.2 zloty
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2,673,921.88 zloty
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64.43 percent
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1 January 2018
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31 March 2020
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FABRYKA MASZYN SPOŻYWCZYCH SPOMASZ PLESZEW S. A .
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51°53'46.0"N, 17°47'11.8"E
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Celem projektu jest opracowanie nowatorskiej, uniwersalnej wyparki do mas karmelarskich, przy czym uniwersalność należy rozumieć jako wysoką elastyczność w zakresie możliwości asortymentowych. Nowa wyparka Spomasz umożliwi wytwarzanie mas karmelarskich: - bezcukrowych, na bazie izomaltu, - cukrowych mlecznych, - cukrowych bezmlecznych, - cukrowych mlecznych tłuszczowych. Dzięki realizacji prac B+R, do każdej z kategorii mas karmelarskich możliwe będzie automatyczne i wysoce precyzyjne dozowanie dodatków: - witamin (np. witamina C), - naturalnych olejków (np. olejek miętowy, eukaliptusowy, anyżowy i in.), - wyciągów ziołowych (ekstraktów lub wywarów z ziół), - minerałów (np. magnez, wapń i in.), - barwników, - substancji smakowo-zapachowych (np. o smaku jabłkowym, malinowym i in.), - liofilizatów (np. z owoców takich jak malina, truskawka i in.) nadających cukierkowi charakterystyczny dla danego owocu smak, - dodatków stałych takich jak orzechy, rodzynki, mak, sezam, kakao, propolis i in. W kontekście rezultatu projektu grupę docelową odbiorców nowego urządzenia stanowić będą średnie i duże firmy z branży cukierniczej, wytwarzające produkty z mas karmelarskich. Ofertę produktową klientów wnioskodawcy tworzą cukierki typu: landryny, dropsy bezmleczne, dropsy mleczne, hols, kukułka, miętus, krówka, irys, toffi i in. Projekt zakłada realizację jednego etapu badań przemysłowych i jednego etapu prac rozwojowych. Dla każdego z nich wyodrębniono poddziałania kończące się osiągnięciem zaplanowanych kamieni milowych oraz zidentyfikowano ryzyka i metody minimalizacji lub neutralizacji ich skutków. Etapy prac B+R tworzą logiczną całość, osiągnięcie kolejnych kamieni milowych stanowić będzie źródło weryfikacji zasadności kontynuowania projektu. (Polish)
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The aim of the project is to develop a novel, universal evaporator for caramels, while the universality should be understood as a high flexibility in the range of ranges.The new evaporator will make it possible to produce caramel masses:— sugar-free, isomeric basis, sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar — sugar —Following the implementation of the R & D work, automatic and highly precise dosage of additives will be possible for each of the caramel masses:— vitamins (e.g. vitamin C), — natural oils (e.g. mint oil, eucalyptus and others), — herbal extracts (e.g. magnesium, calcium and others), -minerals (e.g. magnesium, calcium and others), — dyes, — flavours (e.g. apple flavour, raspberry, etc.), — lyophilisate (e.g. from fruits such as raspberry, strawberry and others), — lyophilisates (e.g. from fruits such as raspberry, strawberry and others), — lyophilisates (e.g. from fruits such as raspberry, strawberry and others), — lyophilisory additives such as nuts, raisins, poppy, sesame, cocoa, propolis and others.In the context of the result of the project, the target audience of the new device will be medium and large confectionery companies producing caramel colours.The applicant’s product offer is made up of sweets of the following type:landins, non-milk drops, dairy dock, tushols, Kukułka, mint, pig iron, iries, toffi and OthersThe project involves a single phase of industrial research and one development phase.Sub-actions have been identified for each of these milestones and identified risks and methods for minimising or neutralising their effects.The R & D stages form a logical whole, and a further milestone will be the source of verification of the appropriateness of the continuation of the project. (English)
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Identifiers
POIR.01.01.01-00-0883/17
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