Enabling Win provides complete range of technology solutions for these industry verticals - from conveying to processing to automation

Bulk Handling

Special Application​

Packaging Warehousing and Distribution

Snacks and Bakery

Nuts Processing​

Potato Chips Line

Biscuits Making​

Popcorn Making

Extruded Snacks

Bulk Handling

Solid handling is an important part in food processing and manufacturing.. We provide the entire range of solid handling and plant automation solutions for processes like :

  • Wheat Flour handling in Noodles and Bakery
  • Coffee or tea powder handling
  • Chocolate or sugar handling in Confectionery plants
  • Meals or grits in Snacks and Cereal Plants
  • Milk powder in dairy industry
  • Variety of powdered spices in Spice industry

Includes outdoor and indoor silos of varying capacity range. Based on the nature of material to be stored we select from a variety of materials of construction. The silos are integrated with in feed and discharge systems to connect with incoming tanks and downstream process lines 

Pneumatic transport is one of the most flexible, versatile and efficient methods of transporting solids over long distances. Pneumatic transport systems come with a host of ancillary equipment:

  • Rotary Air Lock Valves
  • Tipping Stations
  • Inline Rotary Sifters
  • Reverse Jet Filters
  • ​Dust extraction Systems

Right granulation and particle size is very critical to the food processes. Size reduction to meet specifications of internal or external customers is hence very important. Based on the material and size consideration we provide Hammer Mills, Universal Mills, Roller Mills, Knife Mills, and Cone Mills. Nibblers are also suggested for lump breaking applications

Recipe integrity is the heart of any kneading, blending or mixing systems. Evolving customer tastes means a lot of major and minor ingredients are added in each batch.

We provide volumetric or Loss-in-weight batching systems for accurate dosing of ingredients in mixers.

Uniform blending of major, minor solid ingredients and liquids is achieved in mixers or blenders.

  • Vertical single or twin shaft
  • Horizontal Ribbon Blender
  • High Intensity Mixers
  • Double Cone Mixers

We also provide automated liquid dosing systems and ancillary platforms.

Special Application

“Bulk material handling and commodity companies are increasing looking at creating winning B2B industrial food products.The applications are strategic and based on individual company core business and growth ideas.Some of the common applications include:

  • Fortification of grains
  • Development of textured protein through extrusion
  • Modified Starch
  • Grain and Nut based Snacks”

 

Rice fortification is one of the most popular ways of providing for micro nutrients to large malnourished populations.Being the staple crop for over half of the global population, rice makes an excellent carrier. Fortification involves:

  • Blending rice flour and nutrients
  • Extrusion and Drying to make fortified kernels
  • Blending fortified kernels and rice to make fortified rice

 

Sustainability of food supply chain is one of the biggest global challenges. Relying on animal based protein sources will soon be unsustainable given the resource utilization of land, water and food per Kg of animal based protein.

Textured protein and High Moisture Meat Analogs are the way to go. We offer solutions for soy, lentil or pea based textured proteins with the right mouth feel, texture and appearance. In HMMA we offer extrusion to produce meat analogs with 60-70% moisture.

 

 

We offer solutions to produce countless number of shapes, flavors and colours of cereals. It can be flaked cereals or direct expanded breakfast cereals, our unique process adjustments help you get the right product.

Add complimenting solutions to the extrusion process to add various flavors, raw ingredients and also control the residence time and temperature to maintain desired levels of expansion and cooking.

Snacks and Bakery

Nuts Processing

Nuts is the largest snack category in SEA with a market share close to 30%. The consumption trend is nearly uniform across all countries in the region, growing at over 10% CAGR going up to 15% in some countries. Peanuts is the most popular category among nuts. Proximity to India and China and local production aids cashew consumption in Vietnam and Macadamia in Thailand.

1

Pre-Processing

Based on the nuts various pre-processing steps are involved including grading,de-stoning. Friction or blanching is used for removal of skin.

2

Feeding

Uniform feeding of nuts without kernel damage to the upstream process is critical. Various type of conveyors are used in the industry. However Disc and Cable conveyors show the best performance

3

Primary Processing

Based on the end product some primary processing is needed before cooking.Japanese Coating Systems, batter coating, honey glazing, or simple salting

4

Feeding

The aroma and crunch so familiar with most good nuts comes from the roasting step. The time-temperature-turbulence dynamics is critical for a good roast. Uniform roasting and adequate roasting is the key

Insights

Did you know you can make popcorn, coated nuts, plain nuts on the same machine ? Know more from an expert. 

4

Frying

Frying in hot oil leads to cooking, evaporation of moisture and absorption of oil. Nuts pick very less oil as they are a densely packed raw material. Debris and low oil pick make maintaining oil quality a big challenge

Insights

Do you have to replace oil on a continuous line ? We can suggest how to avoid this.

5

Flavouring

Nuts are cooled before flavoring. A wide variety of popular flavors are sprayed on the nuts to make them delicious. Flavour is added as a slurry or powder or in some cases both

Insights

Loss-in-weight flavoring systems are the most accurate. Learn more about them.

Potato Chips Line

Potato Chips is one of the oldest and most popular snacks in the globe. In the SEA market Potato Chips accounts for 20% of the total snacks market and continues to grow at 12-15% CAGR across countries. As a generation 1 snack produced directly from agricultural input, potato chips involves a complex, and resource intensive manufacturing process.

1

Handling & Storage

The steps involves potato unloading systems with provision for primary soil separation, grading and inspection. Storage temperature and humidity are very critical for potatoes

Insights

Potato is a living thing. Talk to an expert to learn more about the storage conditions.

2

Washing & Grading

The steps involves potato unloading systems with provision for primary soil separation, grading and inspection. Storage temperature and humidity are very critical for potatoes

3

Peeling & Inspection

Various combination of abrasive grits is used to peel potatoes based on the storage period of potatoes. Peeled potatoes offer better view for inspection to remove rots and greening

Insights

Are you recycling water at this stage ? Request a call to learn how you can save 80% water at this stage

4

Slicing

Slicing is one of most critical and defining processes in production of potato chips. Slices are immediately washed with a jet of water and in many cases are blanched prior to frying

Insights

Do you recover valuable starch from the slicer spent water. Seek expert advice to calculate how much you can save ?

5

Frying

Frying in hot oil leads to cooking of potato starch, evaporation of moisture and absorption of oil in the chips. The golden colour and crisp texture are produced at this stage

Insights

Hows your oil quality and temperature profile ? Discuss with an expert.

6

Sorting

A final inspection is performed post frying because some potato defects come to surface only post frying. Based on overall capacity the sortation can be manual or optical camera based

Insights

Why do we get brown chips ? Know from our experts. 

7

Flavouring

The global snack gets its local touch at this stage. A wide variety of popular flavors are sprinkled on the chips to make them delicious. Flavour is mostly added as a dry powdered n hot chips

Insights

Loss-in-weight flavoring systems are the most accurate. Learn more about them.

Biscuits Making

Biscuits are so popular that in some cases they are categorized as staple. Crackers are undoubtedly the favorite biscuit segment in South East Asia with many unique flavors and sandwiching options. We provide technology and process know-how for variety of biscuits – Crackers, Marie, Soft Dough Cookies, Deposited Cookies

Crackers

Crispy, Open texture and Mainly Savoury flavored

Marie

Semi-sweet, hard bite, even surface and attractive colors

Short Dough Biscuits

Includes the family of glucose, malted milk, digestive and caramalized biscuits

Deposited Cookies

Soft, rich cookies including chocolate chip, butter, two-dough, and center filled products

1

Dough Mixing

Crackers and Marie:
An all in vigorous mixing to allow a highly developed gluten chain. Low fat and low sugar composition

Short Dough Biscuits and Deposited Cookies :
The gluten network is not allowed to develop in the mixing process of cookies. Two stage mixing process is used with a "Cream up" stage of mixing sugar, far, minor ingredients and water. Flour is added in the second stage for a short duration.

2

Dough Feeding

Crackers and Marie :
Either a live bottom bin or a roller feeder arrangement is used.​

Short Dough Biscuits :
Uniform feeding of dough for the downstream moulding process is important. A live bottom feed with nibbler is typically used.

Deposited Cookies:
The dough is relatively fluid and dough is pumped on a depositer oven.

3

Piece Forming

Crackers and Marie :
Crackers and semi sweet hard dough biscuits are made by cutting laminated sheets. The sheet is formed by set of rollers and a roller cutter is used to give the final shape.

Short Dough Biscuits :
Rotary moulders are used to press the dough into the molds of the roll thereby giving the desired shape and design.

Deposited Cookies:
Filler block with die of various shapes is used to deposit the soft dough on the oven band.

4

Baking

Crackers:
High temperature baking is used. Typically a direct gas fired or a hybrid oven is used. The belt is mostly pre heated.

Marie:
Moderately high temperature baking with radiant heat transfer. Steam is typically injected in the first section for better surface finish.

Short Dough Biscuits:
Moderately high temperature baking with indirect heat transfer. Steam is typically injected in the first section for better surface finish.

Deposited Cookies:
Moderately temperature and slow baking with indirect heat transfer. Recirculation ovens are typically used.

5

Coating

Crackers:
Provisions are availabel to spray oil, sprinkle salt, sugar and in some cases parsley.

Short Dough Biscuits and Deposited Cookies:
"Cream sandwiching is a popular value addition to cookies. Cookie capper machines are used for full width sandwiching. Enrobing systems are used to apply chocolate or other coatings outside the biscuit surface

Popcorn Making

Popcorn is a relatively small segment in the Snacks industry in South East Asia. It accounts for just 2-3% of total volume by revenue. Popcorn is although very popular as a movie time snack. However the segment is growing with a lot of new flavours coming in the region in each country. Popcorn needs a process and commercial revamp to come close to its performance in the west.

1

Corn Feeding

The corn used for popping has unique properties. Its dense, hard, usually small grain with a strong pericarp with the ability to withstand pressures of up to 9.1 atm. It is critical to avoid any damages or dents and to ensure uniform flow to popper

2

Oil Popping

Most commercial popcorn is oil popped. Oil popping involves feeding oil and corn in preset quantities in batch poppers. The poppers have electrically/gas heated plates which supply the heat for popping.

Insights

How do you build a continuous line from batch poppers ?

Ask our experts.

2

Air Popping

Air popping involves popping corn by using air as the heat transfer media instead of oil. Temperature, fluidization and residence time need to be precisely controlled to ensure good quality popping. Air poppers are continuous machine

Insights

Do you know air poppers are versatile enough to make coated nuts, pork rinds and roasted lentils ? Know More.

3

Drying

SEA has very high humidity and popped corn is highly hygroscopic. In order to retain the crunch of popcorn it is important to dry the popcorn to lower moisture levels immediately after popping.

Insights

Should you opt for drying or humidity control or both or none ? Ask our experts

4

Caramel Coating

Caramel can either be prepared through multiple effect evaporation of sugar or by melting corn powder in water. Caramel is then coated to popcorn and then cooled. Lecithin is usually sprayed to prevent lumping post coating

Insights

Learn how to measure the quality parameters of popcorn from our experts.

5

Savoury Coating

Popcorn are mostly flavored by seasoning slurry - a mix of oil and flavor in 60:40 ratio. The slurry is dosed through a set of multiple nozzles fed through a pumping system. The flavor drums are designed to limit the damage to popcorn

Insights

Packaging of popcorn is very critical to prevent sogginess. Learn more

Extruded Snacks

Extruded Snacks and Pellet based expanded snacks are light, crunchy on-the-go snacks. They are usually referred to as Generation 2 or 3 snacks as the starting material is not an agro commodity but a 2nd or 3rd generation derivative like meal, flour or pellets. Extrusion as a process creates a variety of shapes, textures and allows various raw material combinations.

1

Conveying & Batching

"Variety of flours - rice, corn, pea, tapioca, wheat - are used to produce extruded snacks. Its important to maintain recipe integrity by accurate weighment and transfer for raw materials. In most cases meals and flours are screened."

Insights

Dust extraction and load cell based batching can help automate processes. Know more. 

2

Blending

Blending involves high speed mixing of various flours with some minor ingredients and water. Water is added to enable the process of gelatinization in the following stages. Horizontal or vertical mixers are used

3

Extrusion

"Extrusion is the process of cooking starch under high pressure in the presence of moisture. The pressure is created becuase of the small gap through which the flour is forced. A die orifice helps give the desired shape”

Insights

Conveying blended meal can be very critical to preserve the right moisture content. Know more from an expert. 

4

Baking

"Extruded collates are first sieved to remove any sticking flour or bits and pieces before baking or frying. Baking is the process to bring the mositure from 10-12% to <1.5% and develop the crunc in the product"

4

Frying

Frying in hot oil leads to cooking, evaporation of moisture and absorption of oil. Nuts pick very less oil as they are a densely packed raw material. Debris and low oil pick make maintaining oil quality a big challenge

Insights

How do you fry products of varying bulk density on the same fryer? Ask an expert. 

5

Flavouring

"Extruded snacks are mostly flavored by seasoning slurry - a mix of oil and flavor in 60:40 ratio. The slurry is dosed through a set of multiple nozzles fed through a pumping system. The flavor drums are designed as per the product shape."

Insights

Patented systems for Loss in Weight slurry dosing. Click to know more

Packaging Warehousing and Distribution

Automation is sometimes confused with manpower reduction projects. The decision to automate is a strategic one. Automation makes valuable managerial time more available which can be utilized in more meaningful activities. The ideal approach to automation in Asia where manpower is available, efficient and affordable is to do it in phases. Phase wise implementation has minimum impact on existing supply chain, moderate capital investment and better acceptance. Enabling Win works with you to build a progressive automation road map and helps you implement the plans.

The most manpower intensive activity in a process plant is secondary packing – the process of filling pouches/cans in cartons or crates. We offer solutions with varying degree of automation to help you solve your problems of scale up and management. Phasing out the automation strategy and breaking the automation process into smaller pieces helps companies to automate secondary packing while maintaining low capital risks.

Our solutions include: – Collation of pouches – Case erectors – Gravity case packing for heavy horizontally placed bags – Pick and place systems for rigid shaped products – Robotic case packing for flexible pouches

 

Conveying is the heart of any plant automation system. Applications can range from conveying raw material inside plants, or conveying cartons from secondary packing to warehouse.

 

Typical conveying options include: – Horizontal: Modular belt or Roller conveyors – Vertical: Lifts or Incline conveyors or Friction belts or Spirals – Additional features: Merging, Accummulation system Customization as per layout, adding flexibility for future expansions and ease of operation and maintenance are key features of a good conveying system.

Most process plants produce a wide range of SKUs and cater to a large number of distributors and fulfillment centers. Manual sorting of cartons as per order pick up list becomes of the biggest challenges.

Automating sortation systems either based on barcodes or vision systems can make the dispaches error free, fast and highly reliable. We offer a variety of solutions including Intralox ARB, probotic arm, pop-up sorters so that the solution makes technical and commercial sense.

The act of arranging cartons/crates/bags in pallets is called palletizing. Pallets are one of the most versatile and space efficient forms of storage. With End of Line conveying systems remote palletizing closer to the warehouse frees up valuable air conditioned space and also eliminates many errors.

Our palletizing systems offer a variety of options: – Picking cartons one by one for lower throughputs – Layer picker options for higher throughputs – 3 simultaneous pallets handling for large number of SKUs – Choice of robot based on your preference Palletizing solutions are often complimented by Pallet conveyors and pallet lifts designed for transporting empty and filled pallets.

Use of Robots and automation tools for storage in the pellets.

Dispatch docks are the connecting link between a controlled production facility and your consumers across the region. Managing an efficient dock has huge implications on the entire supply chain. Error free, reliable and quick loading at the docks is more critical than ever with distributors and retailers demanding nothing but the right consignment.

Our dock management systems offer: – Telescopic conveyors for loading trucks up to 3 times faster – Scanner based automated checking – Integration with WMS for record keeping – Industry 4.0 tools for intelligent decision making