KAYAN KAYAN KAYAN AIKI SUNA SON LADAN YANDA AKE SHANKA

Abincin business ya dogara sosai akan buƙatun mabukaci da masu sarrafawa, yayin da masana'antun kayan aiki dole ne su daidaita daidai don kasancewa gaban wasan. Andre Erasmus ne adam wata yayi nazarin wasu canje-canje da karbuwa waɗanda suka faru a fagen girki.

Centuryarnin na 21 duniya ce mai matuƙar amfani. Mutane suna lalacewa don zaɓi kuma suna iya zaɓar zaɓi da yawa idan ya zo ga komai daga abinci zuwa hutun ƙasashen waje. Tabbas, ya kasance akwai babbar hanyar koyo ga mutane da yawa a cikin shekaru goma da suka gabata ko biyu yayin da abubuwa suka canza kuma suka zama na zamani. Wannan godiya, galibi, ga duniyar fasaha. Intanit ya mayar da duniyarmu gaba ɗaya zuwa ƙauyen duniya kuma mun zama ƙasa da ƙasa kuma muna da cikakkiyar masaniya a duk abin da muke yi. Kuma wannan ya hada da yadda da abin da muke ci. Abincin gida ya zama na duniya: tafiye-tafiye yana ba da al'adar zama ta zamani, yayin da yawan jama'a ke ƙaura tare da ɗaukar jita-jita da suka fi so.

Zabi mafi koshin lafiya

Wannan ba kawai ya haɗa da abinci ba, amma yanayin abinci, tare da ci gaba da neman zaɓin 'mai lafiya' kuma yana sake zaɓar salon rayuwa. A karshen wannan, galibi ana ɗaukar soyayyen abinci da dankali a matsayin 'mummunan' a cikin 'yan kwanakin nan. Wannan ba koyaushe bane lamarin, amma saurin yanayi wanda yawancinmu muke rayuwa ya ga tashin abinci mai sauƙi, kayan ciye-ciye da abinci da aka riga aka shirya. Kamar koyaushe, masana'antar abinci suna daidaitawa. Frying ya zama mai lafiya, yayin da ake samun ci gaba na fasaha da kuma hanyoyin maye gurbin soyayyen abinci. Yunƙurin shaharar da giyar dankalin turawa ya zama misali. A zahiri, masana'antar ciye-ciye gabaɗaya ta amsa mai kyau ga buƙatun daga masu amfani da abinci mai ƙoshin lafiya ta hanyar sake fasalin yadda ake samar da burodin.

A cewar babban mai samarda kayan aiki Baker Perkins, duk da haka, koyaushe akwai buƙatar haɓaka ingantaccen bayanin abinci na kayan ciye-ciye idan ba za a rasa rarar kasuwa ba. Masu amfani da alama suna ci gaba da neman abubuwan da za su maye gurbin kayan abincin gargajiya na yau da kullun, wanda nan ne sabbin ƙungiyoyin bincike da ci gaba ke shigowa.

Misali, in ji Baker Perkins, fadada iska mai zafi na iya maye gurbin soya a matsayin tsari na sauya kayan pellelet din da aka fitar zuwa wani abun ciye ciye. Kamfanin ya ce fure-fen din kayan ciye-ciye na shan mai mai yawa, yana ba su mai mai mai yawa. Fadada iska mai zafi, a halin yanzu, yana samar da kayan ciye-ciye na kamannin rubutu da kamanni ba tare da amfani da wani mai ba. Za'a iya amfani da ƙaramin adadin mai da ake buƙata don dalilai masu ɗanɗano a ƙarshen aikin. Matsayi mai kyau na samfuran iska mai dumi za a iya kara fadada shi ta hanyar kawar da mai gaba daya. Baker Perkins ya sami nasarar amfani da ilimi daga fasahar sa mai ƙanshi don ba da damar syrups na polyol don ɗaukar kayan ƙanshi da dandano. Polyols sune masu maye gurbin sukari marasa kalori ba tare da zaƙin sukari ba, yana sanya su matattarar masu jigilar kayan dandano mai ɗanɗano.

Kayan aikin kirkire-kirkire

Moving to other potato-based products, the hash brown and rösti are proving to be international favorites. In response, Kiremko has designed the Retro Grader, which allows for retrogradation of starch in order to achieve a more stable texture. Director Andy Gowing insists that, by using retrogradation, the stickiness and the firmness of potato pieces are improved. “This means that product shapes can be formed more accurately and successfully.”

Thearfin ruwa a ɓangaren bushewa na inji yana sa a rage abun da ke cikin danshi, a cewar Gowing, wanda ke nufin abun busassun ya ƙaru, yayin da samfurin ya ɗan sanyaya lokaci ɗaya. Bangaren sanyaya dabam yana kula da ƙarin sanyaya kuma yana sauƙaƙa lokacin sanyayar da ake buƙata, don aiwatar da aikin sake fasalin yanayin. Rushewa yana faruwa a yankin mai tsananin zafi tsakanin 70 da 20 ° C, wanda ke nufin cewa tsafta yana da mahimmanci. 

Abun Nishaɗi Yana da Wajibi

Ga samfurin kanta. Naman ciye-ciye yanzu abu ne wanda yake faruwa a duk duniya kuma masu amfani suna shirye don biyan kyawawan kayan ciye-ciye, binciken da Mintel yayi kwanan nan. A cikin Amurka, alal misali, kashi 73% na masu amfani suna da niyyar biyan karin kayan abincin da aka yi da sinadarai masu inganci. Evidencearin hujja game da sha'awar su na 'lafiyayyen abinci' shine kashi 50 cikin ɗari sun ce ƙoshin lafiya mai ƙoshin lafiya zai motsa su su sayi ƙari daga kantuna na musamman. Tare da ciye-ciye a yanzu ko'ina, fiye da uku cikin biyar na masu amfani sun yarda cewa cin abinci ya zama dole don samun rana. Yayinda tsofaffin ƙarni na iya cinye kowane abun ciye-ciye, ƙaramin saiti ('Millennials') zai iya kasancewa mai yuwuwa ta hanyar zaɓin abun ciye-ciye masu lafiya.

Diana Kelter, manazarta mai ba da abinci a Mintel, ta ce: “Abun ciye-ciye a yanzu shi ne ainihin abincin Amurkawa, kuma, yayin da masu cin abincin ke yawaita cin abinci, suna neman hanyoyin da za su fi lafiya don bi da abubuwan da ke da inganci. "Ta hanyar sanya abinci mai kyau a menu, shagunan na iya fadada rokon su fiye da Millennials, farkon kayan abincin Amurka."