PROJECT CEROINPUTS – Data processing and visualization system that improves the quality of the products from the inputs received by the final consumer.

Objective: to improve the quality of the SIRO GROUP’s production lines through the implementation of a data processing software that manages customer complaints, under the 8D problem solving methodology.

Results:
– Development of a web tool for INPUTS management.
– Intelligent data processing for quality improvement.

Budget: 479,178.00

Project: ADAPTATION OF HARD WHEAT CULTIVATION TO THE COMMUNITY OF CASTILLA AND LEON UNDER PROFITABILITY, SUSTAINABILITY AND EFFICIENCY CRITERIA (ADAPTRIDUR)

Participating entities: GRUPO BC SERVICIOS 2011, ITACYL, VALDUEBRO SOCIEDAD COOP. and FUNDACIÓN GLOBAL NATURE
Funding: Subsidies for the processing and marketing of agricultural, forestry and food products in Castile and Leon for cooperation projects included in the rural development programme of Castile and Leon 2014 – 2020, co-financed by the European Agricultural Fund for Rural Development (EAFRD).
Call: PDRCYL 2014 – 2020 LINEA 16.1_G02

General objective:
The main objective of the Task Force will be to carry out a multidisciplinary and coordinated Project, whose final goal will be to demonstrate to the primary sector of Castilla y León that quality durum wheat is a profitable alternative for their farms. The Project will be aimed at studying the adaptation of the cultivation of quality durum wheat to the soil and climate conditions of Castilla y León under criteria of profitability, sustainability and efficiency. It will also seek to achieve savings in production costs, thereby achieving efficiency in both the environmental and production aspects, with improvements in quality and yield, thereby achieving an increase in the surface area dedicated by farmers to this crop in Castile and Leon.

Specific objectives:
To achieve the general objective, the following partial objectives have been defined:
– Development of the cultivation of durum wheat as a profitable rotation alternative. To this end, a survey of all the genetic material on the market that can be adapted to cultivation in Castile-Leon must be carried out. Subsequently, it will be necessary to determine the management of each of the varieties by determining the best times of sowing, the management of fertilizer, irrigation management and determine the management in harvest and post-harvest, so that they can obtain homogeneous lots.
– Demonstration of the environmental sustainability of durum wheat cultivation To do this, we will seek to optimize both the timing and the dose of fertilizer, as well as what fertilizer to provide at each point in the crop cycle, to obtain a higher yield and increased quality. We will also determine those varieties that are more resistant to pests and diseases, with less use of phytosanitary treatments and, therefore, more respectful of the environment.
– Demonstration of the efficiency of durum wheat cultivation. The adequacy of optimal management for each variety will determine an increase in yield and an optimal and efficient use of all inputs provided.
– Detection of the weaknesses and strengths of durum wheat with the aim of improving the profitability of the farms through different disciplines (seed management, use of fertilizers, precision agriculture, multiplication seeds, pests and diseases, characterization of cycles and photoperiods, traceability, etc) seeking as a primary objective to ensure the successful marketing of the final product.
– Demonstration of crop profitability along the processing chain.
– Reinforcement of the agri-food industry in Castile and Leon linked to durum wheat production with the development of a replicable model on a large scale.
– Possibility of exporting the production of durum wheat obtained in Castile and Leon to other regions at national and international level.
– Improving the competitiveness of primary producers by integrating them into the agri-food chain through quality schemes, adding value to agricultural products and promoting this crop in local markets and short distribution circuits, producer groups and organisations and interprofessional organisations.

 

WATSON PROJECT: “Development of a system based on cognitive computing for the design of new foods based on market trends”.
APPLICANT ENTITY:
GALLETAS SIRO, S.A.
LOCATION:
Burgos-Portugal road, Km 84, in Venta de Baños (Palencia).
FINANCING:
Project financed by the Ministry of Economy, Industry and Competitiveness, within the program of financial support to R+D+i projects in the field of Connected Industry 4.0.
OBJECTIVE:
To develop a tool and algorithm using IBM technology (Watson NLU) for language detection, keyword extraction and sentiment analysis.
RESULTS:
– The development of an algorithm to calculate the alert level in a set of topics of interest.
– Obtaining from the algorithm a set of design recommendations for the definition and conception of new foods related to the lines of business;
BUDGET: 555,110 EUROS

 

Project: DEVELOPMENT AND IMPLEMENTATION OF ADVANCED METHODS FOR EARLY RACKET DETECTION (RANCIEL)
Participating entities: SIRO COOKIES, INC.

Financing: This project is developed with the help of the Centre for the Development of Industrial Technology (CDTI) and has been co-financed by the European Regional Development Fund (ERDF), through the Multiregional Operational Programme for Intelligent Growth 2014-2020.
Call: R&D IDP 2017

General objective:
The general objective of the project is the development of advanced methods of detecting the compounds responsible for the early appearance of rancidity in high/medium-fat biscuits. This will allow the introduction of the modifications/improvements in the process that result in the increase of the useful life of the products.

Specific objectives:
To achieve the general objective, the following partial objectives have been defined:
– Development of an accelerated method for the generation and sensory evaluation of rancidity.
– Establishment of a quantitative method for the prediction of shelf life related to the appearance of rancidity in the final product and correlation with the sensory method.
– Qualitative and quantitative characterization of the molecules specifically responsible for the rancidity problems detected in several product lines and propose the most probable precursors and formation routes.
– Establishment of threshold concentrations to detect rancidity.
– Identification of the raw materials and/or process stages causing early rancidity in the final product.
– Action on the raw materials and/or process stages identified with the aim of increasing the shelf life of the final product.
Results:
– Established methods of evaluation of accelerated ageing of biscuits.
– The method for measuring rancidity in biscuits with Rancimat was determined.
– Validated methods for detecting rancidity by modifying the fat content of recipes, varying rancidity as expected.
– Elaboration of time-dependent fat degradation curves for determination of the Rancimat threshold for rancidity detection and detection limit for definition of rancid product.

 

CONSEBAL PROJECT: “DEVELOPMENT OF SLICED BREAD WITH ANTIOXIDANT INGREDIENTS CLEAN LABEL”.
PARTICIPATING ENTITIES: SIRO PATERNA, S.A.

FINANCING: Centro para el Desarrollo Tecnológico Industrial (CDTI) of the Ministry of Science, Innovation and Universities and co-financed by the European Regional Development Fund (ERDF) through the Pluri-regional Operational Programme for Intelligent Growth (2014-2020)

CALL FOR PROPOSALS: CDTI – Individual R&D Projects
The main objective of this project is to seek alternatives to the use of chemical additives (antifungals) using analogous compounds produced by microorganisms. These compounds should maintain or improve the characteristics of the bakery products marketed by the Siro Group.
Results:
It has been possible to manufacture a “design” sourdough with antifungal effect per se, and the incorporation of this sourdough in the recipe for sliced bread has prevented the growth of mould during the useful life established for this type of product.

 

TIFFANYS PROJECT. CREATION OF NEW HEALTHY CONCEPTS FOR BREAKFAST PRODUCTS WITH A NEW IDENTITY.
PARTICIPATING ENTITIES: IMASDEA DESARROLLO ALIMENTARIA (SIRO GROUP), INSTITUTE OF AGROCHEMISTRY AND FOOD TECHNOLOGY, (IATA-CSIC)

FINANCING: Ministry of Science, Innovation and Universities and co-financed by the European Union.
CALL: CHALLENGES-COLLABORATION 2017

The general objective is to develop new disruptive and self-entity breakfast products with new structures/texture made from formulations far from the conventional ones (rich in fat and sugar) but capable of providing the sensations/needs/associations that the consumer experiences during breakfast.
Specific objectives:
– To identify the target sensations/needs that new breakfast products should provide.
– To identify creative ideas from the consumer for the development of new breakfast products.
– To determine whether extrusion, beating, laminating and fermentation technology allow to obtain products with new identity and disruptive.
– Obtaining prototypes of new innovative breakfast products. Establishing the process and formulation conditions that determine the different characteristics of the structure and texture of new products.
– Characterization of the sensations experienced by the consumer during the consumption of new products with innovative textures compared to conventional products.
– Determining the degree of innovation perceived by the consumer in the new prototypes presented and the degree of acceptance.
– Development and optimization of the prototype of a new breakfast product and its application.

 

PROJECT ULTRATEX. INTEGRAL MANAGEMENT OF THE CORN PANCAKE PRODUCTION PROCESS BASED ON THE NON-DESTRUCTIVE AND NON-INVASIVE CHARACTERIZATION BY NON-CONTACT ULTRASOUND OF THE TEXTURAL PROPERTIES
PARTICIPATING ENTITIES: SIRO JAÉN, POLYTECHNIC UNIVERSITY OF VALENCIA (UPV), INSTITUTE OF PHYSICAL AND INFORMATION TECHNOLOGIES (ITEFI-CSIC)

FINANCING: Ministry of Science, Innovation and Universities and co-financed by the European Union.
CALL: CHALLENGES-COLLABORATION 2017

The general objective is to improve the manufacturing process of corn cakes based on the integral management of the process through the use of non-contact signal ultrasounds for the non-destructive and non-invasive characterization of the final product in the production line in real time.
Specific objectives:
– To perform measurements for the characterisation of the physical properties of the maize and to evaluate the different existing raw materials from the maize (suppliers, granulometry, batches from different campaigns) and to perform sampling and data collection.
– To adapt high efficiency air-coupled ultrasonic techniques to maximize both the energy that penetrates the feed and the correlation between ultrasonic and textural parameters to improve the accuracy and robustness of the measurement.
– To determine the influence of the pancake composition on the most representative ultrasonic parameters.
– To evaluate the influence of the textural parameters of the pancakes on the most representative ultrasonic parameters
– To develop predictive models of the textural properties of the pancakes based on the ultrasonic parameters.
– To evaluate the capacity and reliability of non-contact ultrasonic measurements to characterize the textural properties in production lines (industrial environment).
– Design and verify an industrial non-contact ultrasonic device for the characterization of the textural properties of corn pancakes.

 

MELANO PROJECT. CONTROL OF ACRYLAMIDE CONTENT IN FOOD PRODUCTS BY MEANS OF NATURAL ADDITIVATION AND INCLUSION OF SECONDARY FRACTIONS FROM BAKING PROCESSES.
PARTICIPATING ENTITIES: SIRO BISCUITS, TOASTED AND FRIED (TOSFRIT), ANTEQUERA CEREALT

FINANCING: The project is being developed with the help of the Centre for the Development of Industrial Technology (CDTI) of the Ministry of Science, Innovation and Universities and co-financed by the European Union (ERDF funds) through the “Spanish Multiregional Operational Programme 2014-2020”.
CALL FOR PROPOSALS: ERDF INTERCONECTA 2018 Programme

The general objective is to achieve a reduction in the content of undesirable products, such as acrylamide, without using ingredients or additives “foreign” to the matrix under study: bread, biscuits and snacks. To this end, possible substances to be used will be studied, among which the most important are melanoidins isolated from sliced bread by-products.

Specific objectives:
– To identify possible substances of natural origin to be used in recipes or formulations of bread, biscuits and snacks.
– To evaluate possible process modifications aimed at reducing acrylamide formation.
– To obtain products with potential use as ingredients or additives with the capacity to meet the main objective expected from the by-product of the manufacture of sliced bread without crust.
– To evaluate the “blocking” power of acrylamide formation of the products obtained (melanoidin fractions) and other products identified during the project.
– To use the selected and extracted substances and verify their performance in a representative environment through pre-industrial tests that will be carried out in each of the selected food matrices: cookies, snacks and bread.
– Study the effect on the quality of the final products (acrylamide levels and other parameters such as shelf life and organoleptic factors).
– To evaluate the possibilities of bread crust as a source of melanoidins and the design of a preliminary process as a feasibility analysis.

 

PROJECT BIOLABEL. NEW ANTIOXIDANT INGREDIENT FOR PASTRIES, FROM INDUSTRIAL MICROBIOLOGY
PARTICIPATING ENTITIES: SIRO MEDINA S.A.

FINANCING: The project is being developed with the help of the Centro para el Desarrollo Tecnológico Industrial (CDTI) of the Ministry of Science, Innovation and Universities
CALL: R&D PID 2016

The general objective is to look for alternatives to the use of chemical additives (antioxidants) using analogous compounds produced by microorganisms. These compounds should maintain or improve the characteristics of the bakery products marketed by the Siro Group.
Specific objectives:

The scope of the work affects the search for microorganisms with industrial potential in the production of compounds with antioxidant activity (carotenoids and derivatives) for their application in bakery products. The specific objectives are as follows:
– Screening of microorganisms and culture conditions with industrial potential as carotene producers.
– Characterization of this production capacity by spectrophotometry and determination of the antioxidant power by the DPPH free radical method.
– Development and validation of the production process on a pilot scale through the quantification of total biomass, total carotenoid content and antioxidant capacity of the extract.

– Optimization of the production process of pastries, added with a carotene extract obtained through microorganisms, from the technological and process point of view and from the organoleptic point of view, to obtain a competitive market niche with the current “natural” products.
– Validation of the antioxidant functionality on the final product on a laboratory scale.
– Industrial scaling of the process of incorporation of the extracts and evaluation of its implementation is Siro Medina.

Results: A cupcake with antioxidants “Clean Label” has been developed in its formulation, with organoleptic characteristics similar to a commercial cupcake with chemical antioxidants.

PANSALUD PROJECT. PREPARATION OF BREAD FROM CULTURED SOURDOUGHS WITH HEALTHIER PROPERTIES.
PARTICIPATING ENTITIES: SIRO PATERNA, NOVAPAN

FINANCING: Centro para el Desarrollo Tecnológico Industrial (CDTI) of the Ministry of Science, Innovation and Universities and co-financed by the European Regional Development Fund (ERDF) through the Pluri-regional Operational Programme for Intelligent Growth

CALL FOR PROPOSALS: National Cooperation R&D Projects

The main objective is to obtain breads – made from different sourdoughs and flours from ancestral cereals, cereals with a lower gluten content, gluten-free cereals and pseudo-cereals – that have a lower content of gluten, toxic gliadins and phytates than CMMPs and that exert healthy effects, in relation to mineral bioavailability, glycemic response, satiety and inflammation.

Results: The inclusion of cereals other than wheat together with sourdough fermentation in standard sliced bread formulations has allowed the development of sliced bread with better digestibility and higher satiety than a standard white bread.