Written on 09.08.2013 - Technology
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Antibacterial TPE for dough cups

The dough cups are produced by Be-St Holland Products in a clean environment to prevent contamination.

During the preparation of bread on commercial bakery lines, dough balls are carried by cups, rotating in intermediate proving cabinets. After the proving process has finished, the dough is baked in the oven. During the proving cycle, which takes place in open, 85 % humidity air, UV-C lamps are used to minimise the growth of bacteria on the surface of the dough cup.

Be-St Holland Products B.V. took the challenge to improve the overall quality of these cups. Together with the specialised compounder Wittenburg a solution was developed with a proven protection against bacteria growth resulting in an increased service life. The compound, engineered by Wittenburg R+D, contains antibacterial agents normally used in stringent medical applications. In addition the compound has been manufactured to medical quality standards. Be‑St Holland Products improved the design of the cup to allow it to be disassembled easier and faster from its tray.

The antibacterial performance of the Wittenburg compound has been confirmed by the UK-based, independent test house Industrial Microbiological Service Limited (IMSL). IMSL measured a reduction of bacterial growth of E. coli and S. aureus by > 99.9 % (certificate 1020735.1A). Wittenburg says that this is an excellent result in regard to protecting the quality of the dough and a significant step forward regarding the overall hygiene of the proving cabinets.

Be-St Holland Products, based in Bergen op Zoom, is a producer of customised cheese moulds used for commercial quality cheese manufacturing as well as plastic components for dough proving equipment.