Gasifier could cut fuel cost in Bakeries

In one of   my post  on energy balance    we got  response from a gasifier  manufacturers  M/s Infinite  Energy P ltd  who have  pioneered  biomass conversion  and its application to bakery industry with processes like  biomass gassification,biomass pyrolysis , biomass briquetting and biomass drying.  I thought  to post a article on this technology .

With increase in fuel prices the bakery manufacturers  are now experimenting for low cost technology  to save fuel cost . One such  technology is  gasification . Thermal gasification is a process that converts biomass usually consisting  of  fire wood  into burnable gas or in other words to get producer gas . The producer gas  can be piped from the gasifier  to ovens which  is burnt  in specially designed burners . Wood can be replaced  with biomass briquettes , rice husk , coconut shell or any other  powdered  biomass in the process.

Pic courtesy - Infinite Energy Pvt  Ltd .

Gasifier  is basically  a chemical reactor  where  reactions like pyrolysis , combustion and reduction  takes place .It effectively replaces the  expensive liquid gases with  low cost  wood  without any change  in operations .

Advantage of  gasifier  are  that they  use low cost fuel such as wood and  ensures minimum energy loss . Dry gas generators  improve overall thermal efficiency .  Most of the operations have been automated except for  the biomass feeding and  ash disposal which are at present done manually . Other advantage  of such gasifiers are  its has low waste generation  and zero liquid effluent.

Gasifier process benefits

• Reduced  energy  cost 
• Extremely  fuel efficient  combustion with  high combustion temperature
• No emission  of  air from  the gasifier 
• Environment  friendly 

Indian companies which have installed gasifier
 
Ravi food , Hyderabad
Raj Agaro Hyderabad
Sururchi Biscuit Kolkata
Satya Biscuit , BHOPAL
Suraj Biscuit, Rajkot
Harvest Gold 
Super Bakers , Vadodara
Kushboo Namkeen

You can contact 

	Infinite Energy Pvt. Ltd.
	Regd Office: 1 floor,”Baba house”,149 A,kilokri,opp.Maharani Bagh,New Delhi 110014
	Works: Village-Bakhri,opp sainik colony,Faridabad,Haryana
	Ph: 011-65273819,65191937
	Mob: 9212084933
	Fax: 011-26903696
	E-mail: infinitenergy@vsnl.net            infenergy@gmail.com

http://www.infiniteenergyindia.com/

Manglam Gasifier  from  Eagle Bakers Pvt Ltd
154, Industrial  Area , Jhotwara , Jaipur -302012, Rajasthan ,India
ph - 91-141-3296631. Fax - 91-141-2344854
email : manglamgasifier@yahoo.com
webiste : www.manglamgasifier.com

Rice Bread Popular In Japan

Good news for people allergic  to  wheat  and  bakery products made up of wheat flour  and to those countries which  does not have wheat grown in their country .  Japanese  bakers have  developed  rice bread   which is gaining popularity  among   Japanese people .

A report

Pic  Courtesy : CNA 

TOKYO : Rice has always been a main staple in the Japanese diet, but the consumption of rice has been falling in recent years - hurting the rice industry.

Making bread with rice flour is gaining popularity in Japan.

Hisako Sato, a baker at KiNaRi, decided to try it out.

She said: "For Japanese, rice is something always there. If I can use rice to bake, I want to try using it."

Hisako uses organic rice from Akita in northern Japan, her hometown.

One drawback of rice bread is that rice flour is more expensive than wheat because of the higher grinding cost.

But now there is an alternative - making bread from the readily-available rice grain.

The manufacturer of one machine claims it is a world's first. Chie Ito, who works in the Marketing department at Sanyo Electric, said: "Most of our wheat is imported. We hope that more people will consume rice harvested in Japan in various ways. So we have decided to propose a new eating style using rice in bread."

One cafe uses the machine to make its popular rice bread. Its secret recipe consists of rice, sugar, a tinge of salt, dry yeast and shortening.

Its rice bread comes with toppings such as small fish jako and fried burdock roots.

One customer said: "It is nice to have such toppings. It can even be served with seasoned seaweed paste, and spicy cod roe."

For those who are allergic to wheat, it is believed that rice bread makes a great alternative.

According to Japan's Agriculture Ministry, the consumption of rice has halved in the last 50 years to about 59 kilogrammes per person a year. And the food sufficiency level has fallen from 76 per cent to 40 per cent.

Now, the government is counting on rice bread to rescue Japan's dwindling rice industry.

Source
http://www.channelnewsasia.com/stories/eatndrink/view/1080175/1/.htmlCNA/ms