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United Biscuit buys SSFI in Himachal Pradesh


Finally UB ( United Biscuits ) ,UK has bought a SSFI unit in Himachal Pradesh to launch its product in India . Earlier in my blog I have reported news on United Biscuits moving into India and launching its product . It has been busy with building a team and time has come to translate into manufacturing .UB has got popular brands like McVities Hoola Hoops and Jacobs Cream Cracker .
United biscuit would test launch its product from this facility in first quarter of 2010 . The brands it would go in for world famous Digestive biscuit McVities . The Indian operations is headed by Jayant Kapare . For last year it has been scouting for manufacturing unit and now its has finally taken oven this biscuit manufacturing plant in Himachal Pradesh .
UB would have to face tough competition from already entrenched players like Britannia , Parle and ITC . UB has to work it out a recipe compatible with Indian taste and to market aggressively for brand recall.As history shows that Foreign brands could not make much headway in Indian biscuit market .
Product like Britannia Digestive , Marie Gold , Nutri Choice and ITC s Marie lite would give to tough competition . Indian biscuit market is worth Rs 6000.00 crore and fiercely competitive with dozens of local players apart from the BIG 3 ,namely Cremica , Priya gold , Dukes and Bisk farm.It would be interesting to see how Indian players respond to UB s McVities.

United Biscuits is owned by private global investment firm Blackstone and European private equity firm PAI .

Source ET
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Requirement of second hand bakery equipments-Balaji foods

Machinery related to Bakery:
1. Bakery OvenDouble deckFour trays eachGas / Electric operated
2. Waffle Baking Machine
3. Heated Display counter for patties and puffs (preffered: three side glass and rotating shelves)
4. Single door cake rotatory display fridge- Vertical
5. Pastry Display fridgeFrost freeSize: 3ft, 4ft, 5ft, 8ft length
6. Commercial refrigeration equipment- Double door, Refrigerator/ Deep freezer for freezing the cakes and pasteries after icing
7. High speed planetary mixtureWith three attachmentsCapacity: 20 litres


Machinery related to Food Industry:
1. Pizza Oven Conveyor typeGas / Electric operatedMinimum width OF Conveyor belt 20"with 28"n long Heating chamber minimum
2. Softy MachineSingle flavourEconomical Model
3. Horizontal 3 door cold storage fridge
4. 8' Long three door horizontal deep freezer
5. Generator Set 62 KVA (Silent)

If you have got above second hand machines please contact undersigned
Bikram Gupta
Partner
Shri Balaji Foods
91 98154 44448

Indian Govt to impose trans fat limits on vanaspati soon



Harish Damodaran

New Delhi, Nov. 29

Vanaspati makers are apprehensive over a proposed regulation seeking to limit the Trans Fatty Acids (TFA) content in their product to 10 per cent by early next year and to 5 per cent over the subsequent three years.

The Food Safety & Standards Authority of India (FSSAI), it is learnt, is in the process of drafting a notification fixing the above limits in line with the recommendations of the National Institute of Nutrition, Hyderabad.

"The draft limits are to be put up shortly on the FSSAI's Web site to invite public comments within 45 days, after which the final version would be notified", sources told Business Line.

The Prime Minister's Office had earlier directed that the norms for TFAs be laid down by December, 2009.

Vanaspati is basically partially hydrogenated vegetable oil (PHVO).

Its manufacture involves adding hydrogen to edible oils to raise their melting point and transform the liquid fat into a harder product mimicking desi ghee (milk fat).

Characteristics

By doing so, the oil becomes more stable and less prone to oxidative rancidity (chemical decomposition arising from reaction with oxygen).

As a result, not only do the foods cooked or fried in vanaspati have longer shelf life, but also the taste and smell characteristics of the original (non-hydrogenated) oil is maintained.

For these reasons, vanaspati has, over time, emerged as the "poor man's ghee", used in restaurants, bakeries, sweetmeat units and low income homes.

The downside, however, is that the very process of hydrogenation leads to formation of TFAs.

As hydrogenation proceeds, the TFA content (as a percentage of total fatty acids) increases and then decreases only after the melting point is raised to levels that make the resulting vanaspati so hard to put off consumers.

Soyabean oil

The problem is more in oils having high poly-unsaturated fatty acids, such as soyabean, cotton seed and rice bran.

In soyabean oil, the TFA content is around 28 per cent at a melting point of just 33.5 degrees Celsius, rising to 37.6 per cent at 43.7 degrees and falling to zero at 68 degrees. For rice bran oil, the TFA is as high as 65 per cent even at a melting point of 41 degrees.

TFA is not as much an issue with palm oil.

The TFA level is zero at a melting point of 34.5 degrees, hitting a maximum of 17.3 per cent at 51.5 degrees, when the product becomes fully solid.

"If the proposed 10 per cent TFA limits kick in, we will become completely dependent on imported palm oil and lose the flexibility to use domestically produced oils," said a Delhi-based vanaspati manufacturer.

While palm oil currently accounts for some 95 per cent of industry's raw material, "the cost equation can change if the Malaysians or Indonesians push up prices or the Centre hikes import duties to protect domestic oilseeds growers," he said.

Melting point limit

The industry, he said, is not against any move to reduce TFAs, given the scientific evidence linking them to coronary heart disease and diabetes.

"What we want is removal of the existing melting point limit of 41 degrees prescribed for vanaspati under the Prevention of Food Adulteration Act. This will give us the leeway to meet the proposed TFA limits by blending hydrogenated hard fractions with soft oils," the official added.

According to the industry, melting point is of little relevance "because all oils are first split into fatty acids to enable their absorption". What matters is their digestibility, which has hardly any correlation to melting point. "That is why the international CODEX standards do not refer to any melting point limits for PHVO and margarine," he said.

Source : The Hindu Business Line

E- Commerce a new tool for bakeries to save cost and build profits-Popular retail brands of bakery in China


Bakeries all over world are adopting e -commerce as new business strategies to get more sales , quick service , 24x7 operations .With time becoming precious entity in city daily routine more and more people are turning on to online orders for their food stuff requirement which includes bakery products such as cookies , cakes , biscuit and bread.
A recent article in china daily which highlights the popularity of online shops in China for popular bakeries cafes . Popular bakeries like Ebeecake, Waffle boy and 21 Cake all have gone for online stores for their bakery product .People find doing online business is economical and less time consuming .
Traditional bakery retail chain majors like Holiland , Weiduomei , Bread Talk and Paris Baguette are adopting different strategies for growth and sales .
Holiland has chosen the franchise path to open more than 1000 retail cafes.
Weiduomei has turned to western -style bakery cafe.
Bread Talk is focusing on gaining a foothold in high-end shopping malls and office buildings, reinforcing its niche image.

Chinese bakery market is growing with 20% rate year to year basis.Western-style bread and cakes have become daily necessities for many urban consumers in China . Competitive land scape has made bakeries to adopt different strategies in market .
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Energy savings in bakery



Bakeries all over world have many ways in manufacturing process to reduce energy bills which includes thermal and electrical energy. Apart from the basic production line there are utilities such as Air compressors , Air conditioning ,Refrigeration , Hot water generators , Boilers ,Chillers , Effluent treatment plant , Conveyors ,Generators ,Air washers , Cold Rooms and Lightening .Not only can a bakery reduce energy costs and greenhouse gas emissions, but it can impact its bottom line

Here are few tips and Ideas for energy savings in bakery plant .


Motors

  • Eliminate improper cabling
  • Check alignment
  • Use synchronous motor to improve power factor .
  • Provide proper ventilation .

  • Maintain high power factor as lower power factor reduce s the motor efficiency and
    also reduces the efficiency of electrical distribution .Lower power factor results
    when motors of plant runs below the full load ratings.

Lighting

  • Low wattage lighting s ( CFL )are now available in ratings of 18/20 watts with good lux ratings with retrofit could replace conventional tube lights and bulbs .
  • Occupancy sensor



Air compressor

  • We can save energy by having VFD installed for motor .

  • Screw compressors have far superior performance then other type of compressors

  • Select compressors which have ' motor stop arrangement ' in which motors stops
    on longer unload period.

  • Have cooling arrangement for incoming air .



Air conditioning/Refrigeration

  • Proper insulation of pipes of chilled water ,cu piping for refrigerant can
    results in energy savings.
  • Temperature can be set as per requirement & not going for extremes can
    help in reducing energy consumptions
  • Avoid over sizing select the refrigeration cap as per the load .
  • Consider gas powered refrigeration equipment to minimize the electrical
    load .
  • Connect refrigerated water load in series .

Oven

  • Waste heat generated can be utilized for heating water and pre heat in
    take air . recuperates and heat exchangers can be installed to use
    waste heat from flue gases .
  • Insulation are required for various industrial application such as Ovens.
    Furnaces,heaters,boilers,storage tanks,piping's,steam.chilled water pipelines
    etc .These insulations are made up of mineral wool,silica , alumina and mulite .
    Insulation can save heat losses considerably .While selecting insulation material
    check thermal properties,physical and chemical specifications
    Repair damaged insulation

Pumps

  • Schedule pumps to turn off whenever possible .Putting up level sensors , float
    valves or pressure switches

  • Avoid recirculation through bypass lines

  • Minimize throttling



Cooling Towers



  • Use two speed or variable speed drives for cooling tower fan control if the fans are
    few .Stage the cooling tower fans with on -off control .

  • Turn off unnecessary cooling tower fan s when the load s are reduced.

  • Control cooling tower fans based on leaving water temperatures

  • Periodically clean plugged cooling tower water distribution nozzles



Electrical

  • Provide separate lighting transformer for control of lighting systems.

  • Locate substation near the load centers to minimize energy losses in cables and also improve
    voltage levels.

  • Install capacitors with automatic power factor control panel to maintain a power factor of not less
    than 0.9. Install capacitors near the load points wherever possible or at the sub distribution board.
    The best practical method would be to install capacitors at larger capacity motors and at the
    substation for all other loads.

  • Identify under loaded motors and examine the possibility of replacing them with the appropriate
    capacity motor or alternatively fix retrofitting devices that are available to save energy.

Fuels

Fuel consumption can be reduced by installation of fuel efficient burners .With advent of new technologies one can get fuel efficient burners . For example dual stage high pressure weishaupt burners . Its a monoblock burner with inbuilt blower s in the burner.
Other important factors of combustion is air -fuel ratio . All manufacturers of burner provides exact ration of air fuel .
Regular maintenance of burners also helps in reducing  fuel consumption .





These are few ideas to reduce energy cost in bakery plants . You can suggest other ways to save cost in bakeries .do write to us about your energy saving ideas.

More ideas on http://www.shumaonline.com/costreduction_energy.html

New Likely Bidders for confectionery giant Cadbury


After much talked takeover bid ( $ 16.2 billion ) by Kraft Food Inc for UKs largest confectionery and chocolate manufacturer Cadbury and Its rejection of the bid, new players have entered into the race to buy Cadbury . The names which are in news for their interest in Cadbury buy out are

Nestle , Hershey , Ferrero

Nestle
World largest food manufacturing company with its large product mix and competitor tot he Cadbury chocolates in most of the country would be the best bet as the takeover would wipe out any competitions and it can take one to other confectionery giants Mars , Hershey and Ferrero

Hershey
European major confectionery and chocolate manufacturer .It has license from Cadbury to manufacture Dairy Milk & Creme Eggs in USA .Hershey has brands like Hersheys , Resse , Kisses,Bliss, KitKat under its belt.AFP reported the Hershey board has approved bid for Cadbury worth $19.0 billion.

Ferrero
Italian Chocolate major intends to join Hershey to bid for Cadbury . Ferrero is one of the world major chocolate manufacturer. Have brands like universal brand Ferrero Rocher, Nutella,Raffeallo.


It seems that other major player in chocolate and confectionery are ready to jump into the race as Cadbury would definitely add up to their market value and share .Cadbury has established itself as major brand in most of the emerging markets .

China,Japan , S.Korea sign food safety memorandum

Three major countries from Asia -Pacific region signed ( Tokyo) on food safety memorandum declaring a mechanism where any food safety violation of any product which is exported to these countries would be notified and corrective measure declared .

This has been done in response to pesticides infected meat dumplings of China origin shipped to Japan where 10 people were taken ill consuming these dumpling . Its good step in right direction .food safety has to be taken seriously and steps taken to prevent any harm to consumers.

Food safety has been serious issue after the melamine episode in China where six children died due to infected milk powder adulterated by manufacturer with melamine .Other Major food recalls in world has been Salmonella infected and E coli and listeria infected frozen dough in Nestle food products .
The two men convicted has been executed recently in China .

Source - AFP .Nov ,23.2009

Celebrate Christmas Holidays with Cookies


Christmas and New year celebrations are round the corner . Every one wants to indulge in festivities one of the best ways to do it is to try out Home made cookies . You can prepare wide range of recipes , delicacies to try out . Hopping for best recipe site of bakery products I found it out on foodnetwork.com

Popular Recipes for this season are


  • Chocolate Cookies
  • Fruity Cookies
  • Cup Cakes
  • Pavlova
Enjoy !

Here is the link

Britannia launches Bakers Pride in Qatar

 baker prides , khimji ramdas , britannia baker prides , baker prides from oman
Bakers Pride is a major brand of cookies in gulf and middle eastern countries .Bakers Pride has been launched in Qatar by Britannia Industries Ltd a major biscuit manufacturer in India . Earlier Bakers Pride was owned by K R Group of Companies. In 2007 Britannia bought this company from KR group and now its 100% subsidiary of Britannia Industries Ltd , India . Qatar Distributors are Ali Bin Ali Group, one of Qatar’s largest retail and distribution companies.

Qatari biscuit market is estimated to be around USD 30.0million and average biscuit consumption is 0.5 kg per capita . Britannia s see huge opportunity of promoting its biscuit in Qatar.The Baker’s Pride indulgent range of cookies includes Danish, butter, chocolate, double chocolate chip cookies and the newly introduced Baker’s Pride shortbread available in different sizes varying from 100 grams to specially designed tins in 400 grams.

Baker sPride brand covers products like Chocolates , Fruit rolls , Cookies and is manufactured at Sohar factory in sultanate of Oman called Al Sallan Foods Company .


Recently the Bakers Pride packaging and brands has been re launched through major change in design and logo by none other than by internationally acclaimed designer Jane Thorn, who has been involved with names such as Sainsbury’s and Heinz, to align the packaging with the new Baker’s Pride brand.

NABIL or National Biscuit Industries are the main competitor in Oman .


Source :ThePenisularQatar .com


Food grade lubricants for bakery plants

food  grade lubricants   , food grade lubricant , food grade oil and lubricant
Large bakery plants which are highly automated uses conveyors , material handling equipments and conveyors . Chain drives are frequently used in bakery plants for rollers , conveyors , band drives , blowers and chain for trays , bearings for rotating equipments .These equipments are always in contact with food raw or finished . Chances are there when they can contaminate the food items with lubricant if not done properly. To avoid this problem one can put food grade lubricant instead of conventional non- food grade lubricant or oil. Equipments were we can expect a food contact are mixers , molders , dividers , oven , packing machines and accessories like oil spray , milk spray ,flour sifters , screw conveyors , sugar grinders and biscuit grinders .spreading units , conches mixers ,laminators , depositors and gauge rolls. Compressed air does carry lubricating oil with it .special filters are attached at the output of the compressor to trap this oil. Oil free compressor are available but a bit costlier than normal compressor. Seals and gaskets generates leaks and spillages of lubricants .

These equipments need lubrication in intervals for smooth running and proper functioning of machines .Now due to new technology in lubrication and oil industry we can get food grade lubricants . Here in Indian bakery plants it is still to be popular . There are some misconception about food grade lubricants .

A lubricant qualifies as food grade when, in the event of a contamination, it is present in no more than 10 mg per kg of the foodstuff in question and must not cause any physiological hazard or affect the food's odor and taste in any way. Food-grade lubricants, such Shell Cassida, are special blends of base fluids and additives, and should be approved by the US FDA and registered by NSF International in the H1 category.

All major food safety management systems recommends using food grade lubricant in food processing and packaging companies .HACCP,GMPS,BRC,ISO22000,1SO14000,SQF,IFS

Food Grade Lubricants  can be  categorised into  following groups

  •     Gear Box  Fluids
  •     Hydraulic Fluids
  •     Conveyor Fluids
  •     Speciality  Fluids

Major misconception s and facts about application of food grade in bakery plants.

Legend #1: Contamination by machinery lubricants with food and beverage during manufacturing doesn't happen.

Fact #1: It happens more often than we think. Most contamination is detected before the product leaves the plant - but some aren't.

Legend #2: I am pretty sure that the lubricants I use in my plant are all food grade.

Fact #2: Food grade lubricants are made from components approved by the U.S. Food and Drug Administration (FDA) for incidental contact with food. You can verify whether the lubricant is food grade or not by asking for a declaration of the formulation from the lubricant supplier, or by checking whether the product is H1 registered with a third party certifier such as NSF International.

Food-grade lubricants are readily available in the United States and a growing number of food and beverage manufacturers are using them. Any food or beverage processor not using food-grade lubricants is courting a huge risk. The FDA has set a "zero tolerance" for contamination by non-food grade lubricants and also governs the components that are allowed to make up a food grade lubricant. The US Department of Agriculture (USDA) formerly approved lubricants as H1 ("for incidental food contact") and published the list in what was commonly known as the "White Book." The USDA ceased this activity in 1998. NSF International has since taken over the "White Book" and now registers lubricants as H1 food grade. You can verify whether the lubricants in your plant are food grade by checking the list of NSF H1 certified non-food compounds on www.nsf.org

Legend #3: Food-grade lubricant performance is inferior to traditional lubricants. The lubricants don't meet the demands of my applications.

Fact # 3: Synthetic food grade lubricants are designed to meet a wide range of applications and generally outperform traditional food grade mineral oils.

Machinery used in food and beverage processing has many moving parts requiring lubricants to maintain reliable and efficient operation. Food and beverage contamination can occur from drips off chains, hydraulic hose failure, oil leaks from seals and gearboxes, or a release of compressed air containing an oily mist. Using traditional non-food grade industrial oils and greases is inappropriate in these settings.

Food-grade synthetic lubricants, such as Shell Cassida®, are odorless, tasteless and generally outperform established mineral oil-based lubricants. They are specially engineered for high performance remaining effective in the sub-zero cold of freezers and the high heat of ovens. Their increased oxidation and thermal stability, compared to a traditional mineral or white oil-based food grade lubricant, can extend equipment life and reduce downtime, which lowers maintenance costs.

As the FDA restricts the type and concentration of additives allowed to enhance food-grade lubricant performance, the critical performance factor lies in the lubricant's base oil itself. Synthetic base oil has superior technical characteristics over traditional white mineral oils.

Synthetic food-grade lubricants are designed for use in food and beverage manufacturing applications, improving lubrication properties and performance and offering excellent water resistance. Food-grade lubricants are harmless if accidentally consumed in quantities below the maximum FDA-prescribed level of 10 ppm (10 parts per million).

Legend #4: Food-grade lubricants cost more than mineral oil products.

Fact #4: Synthetic food-grade lubricants actually cost less in the long run, because they not only reduce overall maintenance costs, but also can reduce the risk of potential liabilities from using non-food grade lubricants.

Synthetics do cost more than traditional mineral oils, but the initial cost of the synthetic brings subsequent returns, against which a food grade mineral oil-based lubricant cannot compete. Further, damages that could arise from not using H1-approved food-grade lubricants are immeasurable.

According to the Japanese Institute of Plant Maintenance (JIPM), "up to 65% of mechanical equipment failures can be attributed to some form of lubrication deficiency."2 Lubrication failures lead directly to production losses, so a robust lubrication program plays an effective part in plant management.

Lubrication quality has a significant impact on equipment life. Field experience and case studies show that food-grade synthetics have a longer product life and need to be replaced less frequently in machinery. In many instances, results demonstrate up to four times more life with synthetic oils.

Legend #5: None of my equipment actually requires food-grade lubricants for food safety.

Fact #5: Food grade lubricants should be used wherever there is a chance of incidental contact with food or beverage products during manufacturing.

Lubricants used in manufacturing facilities can make their way into the food we eat. Oil and grease droplets can seep from bearings and conveyors, can seamers, bakery ovens and other critical points of operation.

Plant quality managers and maintenance managers should identify areas of potential lubricant contamination. Companies can assist by conducting a Lubrication Contamination Control Point (LCCP) survey, which forms part of the plant Food Safety Plan. For example, a Shell LCCP Survey is based on Hazard Analysis Critical Control Point (HACCP) principles and examines where the risks are in a plant, what they are and what can be done about reducing and managing them.

Food and beverage processing plants must prevent accidental lubricant contamination, which could potentially harm consumers and damage a company's brand and reputation. Synthetic food-grade lubricants can help minimize these risks, adding a buffer against contaminating our food supply.

Source :Shell Oil Co( Facts and Legend )


Major Food grade lubricants brands

  • Shell
  • Castrol
  • Mobil
  • FAG
  • Rocol
  • LPS

National Starch Food Innovation bags top award at Food Ingredient Europe 2009


FIE - Food Ingredients Europe 2009 has awarded the best food ingredient company of this year to National Starch Food Innovation for its food ingredient N-Dulge FR, a co-texturiser which is said to enable the amount of butter, margarine or shortening used in cake recipes to be reduced by 75%.

The chairman of the jury claimed that they wanted to award ingredient which helped manufacturers as well as consumer .

National Starch Food Innovation has developed many food additives which helps in texture formation and replacement of ingredients like fat etc .NSFI has presence in 23 countries with food additives for products like bakery , snacks , beverages , dairy ,pet foods
Some of the products used in bakery are


  • PURITY SM 100 a fat replacer

  • INSTANT PURE-FLO F.

  • NATIONAL® 138 &104

  • ULTRA®

  • COLFLO®

  • Hi-maize® resistant starch

  • NOVATION® functional native starches

Its part of Azko Nobel group speciality chemicals division.

A Bread Racing Car - Amazing !

Courtesy :http://amazingphotos4all.blogspot.com

Indian Govt withdraws controversial bill on sugar price

After massive demonstration by farmers led by pilitical parties such as RLD , SP , BJP & Communist in capital Delhi during parliament session has forced the Union Govt to rethink and roll back the bill which makes all states to pay minimum of Rs 129.84 per quintal to the farmers . Each states have issued different rates to their farmer to remove this anomaly govt proposed a uniform rate to all the states which resulted in massive demostration my farmers specially in U.P. the largest producers of sugar .
The controversial ordinance amending the Sugarcane (Control) Order, cleared by the government on 31 October, had put the burden of absorbing the difference between SAP and the Centre’s fair and remunerative price (FRP) on the states.
Now difference between SAP ( State administered price ) and Fair remunerative price ( FRP ) has to be borne by the sugar manufacturers .

Read more on livemint.com

Ultra Modern Bread Plant - Gardenia ,Philippines

Gardenia  , gardenia philippines , gardenia bread plant , gardenia brand
Gardenia  , gardenia philippines , gardenia bread plant , gardenia brand

Gardenia  , gardenia philippines , gardenia bread plant , gardenia brand


Picture s of new bread plant in Laguna ,Philippines source business. inquirer.net.



Kelloggs Eggo waffles shortage due plant shut down .

eggo waffles , waffles , kelloggs waffles , eggo , eggo waffles , bakery products
Kellogg's plant at Atlanta ,USA was closed down due to heavy rains and flooding and also because they did the second clean up in the plant facility in view of food safety .

Supply from this plant has been stopped after the bacterium Listeria monocytogenes was found in a sample of buttermilk waffles. The product was not shipped to the marketplace.

Eggo waffles shortage has been felt across the country due to shut down of plants .Waffles are baked break fast food consisting of flour ,sugar , eggs,bacon and water . It are topped with syrup and butter .

Read more on ajc

Sara Lee to close South Carolina bread plant .

Sara Lee has decided to shut down bakery plant in SC ,Greenville with laying off 200 workers .
Reason for this closure pointed out by Sara Lee spokes man was that they have lost contract with a major customer .

Few workers might be adjusted in other manufacturing unit . The plant in Greenville manufactured frozen dough and bagels .Earlier this plant was taken over from Kings Hawaiian bakery in 1984 .

Read more on The State

Private label bakery products giving competition to big brands


Private labels bakery products have become corner stone for many food retails to rake up good profits . Private labels have gained much of popularity with food retails who are gradually moving towards their own brands than to put big brands . Food retailers either with their own facility of outsourced manufacturing gets their bakery product .

Report, based on a consumer survey, reveals that while the adoption of private labels began with its value proposition, consumers perceive these store brands are offering quality at par with other national brands.

New Sets of manufacturers have sprung up to cater this private label requirements or manufacturers with idle capacity see this as good opportunity .Bringing extra jobs and employment .

Major food retailers like Reliance, Aditya Birla and Food Bazaar all have their private label bakery products . Private label foods have already been practised by retail giants like Wall Mart , Carrefour and Tesco .In addition to private label products they have live bakeries placed in their food courts.

Big Brands manufacturers have to innovate , launch new products with lower price strategy to counter this private label products invasion. Trade margins to be re worked with big retailers .

Griffins Food Ltd - A Major biscuit manufacturer in New Zealand - A profile


Griffin has been recently in news for outsourcing its production from Fiji . Griffins was established in year 1864 by John Griffin .Since then it s has expanded to be a USD 300 million turnover company . Griffin is among the top snack manufacturers in New Zealand and is owned by Australian based Pacific Equity Partners.

Products
Chocolate biscuits , Cream biscuits , Crackers , Plain biscuits and Kids biscuit

Brands
Afghans,Belgian Cremes ,Cameo Cremes ,Chit Chat ,Chocolate Fingers ,Choc Thins ,Cookie Bear Chocolate Chippies ,Cookie Bear Hundreds and Thousands ,Cookie Bear PartyTime Wafers ,Cookie Bear Shrewsbury ,Cookie Bear Stripes ,Digestives ,Dundee ,Fruitli ,Gingernuts,
Krispie ,Lemon Treats ,Macaroon ,MallowPuffs ,Malt ,Meal Mates ,Melting Moments ,Milk Arrowroot ,Mint Treat ,Pasties ,Sensations ,Shortbread ,Snax ,Squiggles ,Swiss Cremes ,ToffeePops ,Wheaten ,

Employees - 800 employees working at two factories papa kura and wiri- Auckland

CEO
Ron Vella

HQ
Griffins Foods Limited,P O Box 76072,Manukau City 2241,New Zealand
http://www.griffins.co.nz/

Griffin New Zealands Favorite biscuit manufacturer outsources production to Fiji


Griffin is one of the leading biscuit manufacturer in New Zealand .This was done to meet out huge demand of Griffin products . The present capacity at Auckland fall short of that .Company has not disclosed which brand has been shifted to Fiji for production .Few of the cream biscuit packs have stopped displaying " Buy New Zealand Made".Brands includes Cameo Cremes, Belgian Cremes, Lemon Treats, Melting Moments and Swiss Cremes and accounts for 2.5 per cent of Griffin's' total biscuit production. It has also been dropped from Lemon Treats.
What ever the reason being definitly company would gain on cost of prodution as labor in Fiji would be available at lower payout.

Many bakery manufacturers would move production base to other countries to enter the local market and also take the cost advantage .

Read more on

Britannia ready to negotiate out of court with Kolkatta Port Trust

Britannia has shown interest to negotiate out of court settlement with KPT ( Kolkatta Port Trust) with which it has ongoing legal battle for rent dispute value worth Rs13.0 crores.

Alipore courrt has already passed on interim order asking Britannia Industries Kolkatta to pay an Adhoc payment of Rs 6.63 crores against outstanding payment with KPT .

Earlier KPT has issued eviction notice to Britannia Industries Ltd , Kolkatta against which BIL has approached Alipore Court for stay order.

Read more on The Telegraph

Oil Spray unit for biscuit production line

oil spray unit , oil spray unit  , oil  spray unit  s , oil spraying
Biscuit production line for crackers and other varieties which have oil on the top surface requires additional equipment called Oil Spray Unit .Oil gets deposited on the baked product by oil spray unit .These Oil spray units are installed after the delivery end of the oven . This kind of Crackers have gained popularity as consumers are now asking for crackers which are baked over crackers which are fried.



These Oil spray are used for cracker biscuit s ,hence if planning for cracker variety need to have this Oil spray unit . It can be of portable in nature or wheels are provided on the platform on which this oil spray rest .



Basic Principle

Oil spray works on principle of mist formation due to high rotation of Disc .Number of spinning disc varies as per the width of conveyor . Oil spray unit can have sets of 2 ,3 or 4 spinning disc . These disc are directly coupled to motor s . Oil is imparted on these disc through nozzle and oil are pumped through pu tubes to the Spinning disc.Uniformity of spray or oil deposition can be checked

Baked biscuit which passes the Oil spray unit on stripper conveyor .Excess oil is collected and returned to the reservoir tank.General body is made up stainless steel .

Major problem occurs during winter seasons in case of intermittent production of Crackers the oil freezes and chokes pu tube s and these have to be heated to melt the solid fat in these tubes .


Parts of Oil Spray Unit



  • Storage Tank

  • Reservoir tank( Insulated )

  • Valve to monitor the flow

  • Pump

  • Filter

  • Nozzles

  • Spinning Disc

  • Motors

Most popular Oil spray manufacturer is Arcall.



Rancidity and its measurement in bakeries


Fat and Oils are major ingredients for any baked goods . These oils and fats are bought in bulk by these bakery manufacturers . Chances of fat or oil being rancid becomes high if stored for a longer period .This rancid fat or oil can then effect the quality of baked items . Fat and oil can be checked for rancidity prior to production by instrument called rancimant .


What Is Rancidity?


Rancidity is a very general term and in its most general meaning, it refers to the spoilage of a food in such a way that it becomes undesirable (and usually unsafe) for consumption. When people say that a food has "gone bad," what they're usually talking about is rancidity. Most of the time, but not always, rancidity can change the odors or flavors of a food in such a way that it becomes very unpleasant to smell or taste.


While most any food can technically become rancid, this term applies particularly to oils. Oils can be especially susceptible to rancidity because their chemistry can make them exceptionally susceptible to oxygen damage. When food scientists talk about rancidity, they are often talking about a specific type of rancidity involving oxygen damage to foods, and this type of rancidity is called "oxidative rancidity." During the process of oxidative rancidity, oxygen molecules interact with the structure of the oil and damage its natural structure in a way that can change its odor, its taste, and its safety for consumption. Chemical reaction produces butryic acid which gives the foul smell and taste .


Rancidity is caused by hydrolysis and oxidation. Heat, moisture and exposure to light will increase these chemical reactions and thus increase the likelihood of the onset of rancidity. Anti –oxidant added in during dough preparation prevents or delays oxidation hence the rancidity of oil or fat .


How to measure the level of Rancidity?


Apparatus called Rancimat is used to calculate effect of antioxidant on oil and fat . Other methods like used for determination of rancidity are Peroxide value ( Primary Oxidation)and Anisidine value( Secondary Oxidation) in fat or oil .Peroxide value provides the extent of rancidity present in the oil.Peroxide value is found by formation of iodine when oil or fat are reacts with iodine ion. Totox value are also used to check the quality of oil and fat .


Totox Value = Anisidine value + 2x Peroxide value


The 743 Rancimat is an instrument with two separately thermostatted heating blocks, each holding up to four reaction vessels containing 2 to 10g of sample.This means that samples can be run at one or two different temperatures.


Up to four different instruments can be linked to a single PC via serial interfaces.Up to 32 samples at eight different temperatures can be measured.


The short-chain carboxylic acids formed by the oxidation at elevated temperatures are collected in the deionised water and the conductivity measured.


The conductivity time curve is shown live for each measuring point.


The induction time is determined automatically from the second derivative of the measuring curve.

United Biscuits reduces saturated fat by further 50%

UB of UK has declared another round of reduction in saturated fat for its , McVitie's Digestives, McVitie's HobNobs and McVitie's Rich Tea by 50 % following a similar reduction 12 months ago.

Last year it has reduced saturated fat by 50 % in McVitie's Digestives, McVitie's Rich Tea, McVitie's HobNobs, McVitie's Light Digestive, McVitie's Light Rich Tea and McVitie's Light HobNobs by 50%. It shows the commitment of United biscuits towards lowering of fat content in its product . Recently it has been awarded the IGD health and wellness award .It has come up wih the punch line of '' Now lowest ever saturated fat same great taste".

Read more on talkingretail.com

Annapoorna- 2009 to show case "Future Bakery ",Mumbai 25-27Nov,India


Annapoorna 2009 , Organised by FICCI and Koelnmesse would be held at
Venue: Bombay Exhibition Center, Mumbai (India
Date: November 25-27 ,2009
Annapoorna is of the largest Indian Food trade exhibition where all stake holders of Indian food industry come together and can exchange technology , trends and can promote their products . International buyers get to know about Indian food industry and can have business tie ups or collabrations .

Foreign participation
South Africa( Partner country), Belgium, Brazil, Germany, France, Italy, Korea, Tunisia, Poland Malaysia, Spain and Thailand.

Product Profile
Fish, Shellfish and Seafood Products, Frozen Food Products, Fruit and Vegetable Products, Grocery Products, Meat and Poultry, Milk, Dairy and Ice Cream Products, Organic Food, Raw Materials, Rice and Rice Products, Sweets and Confectionery, Alcoholic and Non-alcoholic Drinks, Bread and Baked Products, Conserves, Spices, Fine, Health and Baby Foods, Food Additives and Ingredients.

Visitor Profile

Forecourt Retailers ,Hypermarkets ,E-Retailers ,Departmental Stores Managers ,Dieticians / Nutritionists / Food Technologists ,Franchisees & Franchisers ,Bakery / Confectionery ,manufacturers ,F & B Managers ,Wholesalers ,Hotel Supplies Dealers / ,Distributors ,General Retailers ,Maintenance / Quality Control Managers ,Specialty Outlet Managers ,Packaging and Distribution Centers ,Supply Chain Distributors ,Dealers ,Hotel & Resort Management ,Purchasing / Merchandising Managers / Buyers ,Restaurant Management ,Fast Food Outlets,Airline / Institutional Catering Management ,Other Related Services

Highlight
Future Bakery : This year focus is on bakery industry . Indian bakery industry is growing at the rate 13-15% and has room for more players as we don't have much of competition on a national scale . Bakery market is estimated to be Rs 5000/- Crore .
150 Exhibitors from 15 countries would display products and services this year .

Contact
FICCI
Federation House, 1, Tansen Marg,New Delhi - 110 001., India.Tel: +(91)-(11)-23738760 -70Fax: +(91)-(11)-23320714/23721504
Koelnmesse GmbH Messeplatz 1 KoelnDeutschland,Germany-50679 Phone: +(49)-(221)-8212313Fax: +(49)-(221)-8212105

Biscuit Packaging - PICS

biscuit packaging

I have been writing on bakery industry for last one year along with that I have collected few snaps/picture through my Kodak digital camera whenever possible and had few selective biscuits brand which ever I can lay my hand on . You can find all sorts of packaging and shapes of biscuit. Please check this out hope you would like these pictures .In case you have any such pictures do send it me .
PICTURES

Fats and Oils in Baking

All Bakery products contain fat or oil of different variety during baking process .Fat or Oil are important ingredients after Flour and Sugar .% of fat varies from product to product. Various type of fat and oils are used by bakers as per the need and availability .Few popular fat or oil are HVO ,Partial hydrogenated oil, Butter oil, Palm oil,Refined palm kernel oil ,Coconut oil , Soy oil.etc.


Fat or Oil perform various role in these bakery products . Few of important role are mentioned below
  • Shortening
  • Emulsifier
  • Lubrication
  • Machinablity
  • Absorption
  • Texture
  • Flavour
  • Aeration
  • ShelfLife
  • Nutrition
  • Heat Transfer

Bread manufacturing

It provides the flavour , lubricates the dough and retain gases to give texture as it give lift to the bread loaf . Retains moisture and helps in machinability /slicing .


Biscuit Manufacturing

Fats and oil are used in biscuit to shorten the gluten formation . Fat also helps in machining , moisture retention , creaming .



Cake Manufacturing

Fats and oil in cake manufacturing helps in aeration,tenderising , emulsification and creaming and icing application .


Donuts

Heat tranfers , binding for coatings


Pastry

Use of fat results in flakes ,texture , shelflife







International Bakery Exhibition 2009,15-18Nov,Tehran ,Iran

ibex 2009 ,3rd International Exhibition of Bakery and Related Industry will take place in Tehran, Iran, Tehran International Permanent Fairground with area of 1500sqm on 15-18 December 2009 with the permission of T.P.O.I (Trade Promotion Organization of Iran), Ministry of Commerce, Ministry of Health and Medical Education and Ministry of Industries and Mines.

Executive Committee Address:   ITG Company - No.2 - Nima Dnd. - After Dadman Crossroads - Farahzadi Blvd - Shahrak Gharb , Tehran , IranPostal Code:   1468914366Tel:   +98 (21) 880 70 833Fax:   +98 (21) 880 70 693Website:   www.ibex-en.com E-Mail:   info@ibex-en.com

Latest Bakery equipments in market

Bakery equiments manufacturers are innovating and experiments with newer technology and coming up with mahinery which meet customers demand and help bakeries in
  • improving efficiency
  • low energy
  • automation
  • safety
  • low maintenance
  • Food grade parts

Few of the popular bakery equipment in the market are

  • Tweedy mixers - Baker Perkins
  • Accurist2 Divider- Baker Perkins
  • Multitex4 dough Moulder- Baker Perkins
  • Electric modular ovens - Sopaco s
  • Bellift 275 Nozzle Depositor-Beldos
  • Bell cake depositor-Beldos
  • Crusto Bread Line -Rademaker
  • Modular laminating concept-Rondo
  • Eco -nova system in oven - MIWE( Michael Wenz GmbH)
  • FTM Oven - Mecatherm
  • Capway Ovens

These machine are easy to maintain , versatile for different products and with less changeover time .

European Commission reduces the maximum permissible limit of 11 pesticides

The European Commission decided today to reduce the permitted maximum residue levels (MRLs) of eleven pesticide active substances because of safety concerns.

New information on toxicology, consumer exposure and the expected pesticide residues indicated that the existing MRLs for these substances might no longer be safe for all EU consumer groups.
At the request of the Commission, the European Food Safety Authority (EFSA) assessed the safety of these MRLs taking into account the latest available information. For several of them, EFSA concluded that there is a risk that acceptable intake levels may be exceeded for one or more consumer groups, such as children.
EFSA forwarded its opinions to the Commission and published them on the EFSA website. Based on EFSA's findings, the Commission decided to lower the MRLs for all pesticide crop combinations for which a potential risk was established. These are, for example, dimethoate on cherries (from 1 to 0,2 mg/kg) and fenamiphos on carrots (from 0,5 to 0,05 mg/kg).
The adopted MRL regulation will enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
Source : European commission

Benzoic Acid reason for Dr Pepper recall in Ireland

12 November 2009 - Coca Cola Hellenic Bottling Company has withdrawn certain batches of Dr Pepper in Northern Ireland, because of high levels of benzoic acid, the UK Food Standards Agency (FSA) has announced.

Coca Cola Hellenic Bottling Company is contacting all its customers who received the affected Dr Pepper to make sure it is withdrawn.
The affected bottles have only been distributed in Northern Ireland and the Republic of Ireland and no other batches of Dr Pepper are known to be affected.
The product being withdrawn is:
Product: Dr Pepper (500ml)Batch codes: KH42315L91807 to KH42359L91807 and KH40000L91907 to KH41120L91907'Best before': end December 2009

Source : FSA UK

India imports wheat to cover shortfall in output

India has received first lot of its imported wheat from Australia .Traders from Singapore have confirmed about the sale .About 10,000 tonnes have been procured and would be unloaded in southern ports of India.The deals had been sealed between $270 and $300 a tonne, including cost and freight, mostly for Australian Prime Wheat (APW).
Anticipating shortfall in this year wheat output traders have started buying wheat from other countries like Australia .Prices Southern India are something between$ 329 to $350 a tonne
Source: Reuters

Do you dunk biscuits/bread in tea ?

Poll survey
People still prefer to dunk their biscuits , bread , cookies in tea or milk .
yes - (83%)
no - (0%)
sometimes - (16%)

European Food Safety Authority updates acceptable daily intake for food colors

EFSA ( European Food Safety Authority) has updated Acceptable Daily Intakes ADI for three colors out of six Southampton colors submitted for review which are linked to hyperactivity among children . These artificial food colours Quinoline Yellow (E104), Sunset Yellow FCF (E110) and Ponceau 4R (E124).

The other colors were Tartrazine (E102), Azorubine/Carmoisine (E122) and Allura Red AC (E129).

The Scientific panel has confirmed that these colors may be used in products like bakery products ,soft drinks and dessert as they could not find any direct evidence of these colors impacting behavioural effects.

Recently UKs FSA ( Food Standards Agency ) has asked food manufacturers in UK to voluntarily ban these six colors after an scientific study conducted by Southampton University linked them to hyperactivity among children.

EFSA own scientific panel has agreed only on quantum of intake for three colors and maintained the levels for other colors

source : FBD Read more

Gardenia Bakeries Philippines Inc increase s it capacity to reach new areas

Gardenia Bakeries Philippines Inc ( GBPI) is Philippine's largest bread manufacturer . GBPL is planning to increase its total bread by 75% through new setups and plant modification .It has commissioned new plant with capacity of 6000 loaves per at Binan ,Laguna . It would be the biggest bread plant in Philippines with equipments imported from USA, Germany and Japan . This would cover areas such as luzon and metro manila


GBPI is planning to set up two plants in Cebu and wants to have one that would have a capacity of 2,000 loaves, set up by the second quarter of 2010.

GBPI started commercial operations in the Philippines in January 1998 with a 2,000 loaf per hour capacity plant. By 2001, GBPI operated the first fully-automated and the largest bread manufacturing facility in the country with a 4,000 loaves per hour capacity.
It now has six production plants including four loaf plants, a pandesal bun plant and a snack cake plant.
Source : http://www.malaya.com.ph/

Bakery plant material handling equipment s

Larger bakeries and plants requires various material handling equipments which are help full during the production as well as material movement from raw material warehouse and finished material ware house .
Material to be transferred using material handling in bakery are cartons , raw material and ingredients bags , vessels, drums ,packaging material , and machinery etc .
Factory and warehousing layouts has to be such where on can have easy movement of these equipments and machinery . Selection of material handling equipment has to be on parameters like width , height and load which it would handle

Following are material handling equipments used in large bakeries








  • Forklifts
  • >material  handling  equipment  bakeries ,




  • Pallet trucks hydraulic ( automated or manual)





  • Conveyors - Swivel and hinged type or plain conveyors




  • Trolleys ( dollies)- for ingredients and tools




  • Steel transport rack
  • >



  • Oven racks
  • >material handling equipments in bakeries  ,  material handling equipment




  • Pan carts




  • Hand Carts




  • Drum Tilters




  • Chain hoist




  • Shelving




  • Racking




  • Conveyors




  • Dough trucks and trolleys




  • Heavy load nylon slings /Belts




  • Pallets




These equipments are required for seamless operation in a bakery plant . Maintenance has be done regularly to keep these equipments in good condition .It would require battery ,chargers , nylon wheels and lubrication , hydraulic oils , bearings and other material for maintenance

FSSAI to limit trans fats in packaged food product


Food Safety and Standards Authority of India ( FSSAI) has started the ground work to limit trans fat content in food products like - Biscuits , Cakes , Bread , Namkeen ,Fast food ,Confectionery items etc . Showing concern over consumer preference to these kind of products FSSAI would limit the fat content as per the international standards . Normal standards followed by other countries is fat content to be between 2- 5% of the total fat in a diet .It would check the claims made by various companies of their product to be zero trans fat .

Trans fats are known to be the source of many heart related disease .Some food companies have already initiated declaring their product to zero trans fat. Britannia has started declaring about zero trans fat on their packaging . Hope rest would follow soon .


Note :
FSSAI has been constituted as a single regulating authority handling all aspects of food related issues . The Act would come into effect from January2010.

Visit http://www.fssai.gov.in/ for more information.

Northern Foods to consolidate its operation

Northern Foods with popular brands like Fox biscuit is among the largest biscuit manufacturers in UK . Northern Foods plan to build new plant was shelved due to high cost of machinery and overheads but it would now go for upgrading its plant at Batley,West Yorkshire and Uttoxeter, Staffordshire. It has also planned to automate the production facility at Kirkham factory in Lancashire , with robotics.

It also have plans to expand its share into British biscuit market through M&A and it could bid for Burtons biscuit maker of Jammy Dodger s and Wagon wheel brands of biscuit.

Read complete story

UK Greggs joins British Retail Consortium

Greggs, the UK’s leading bakery retailer, has announced that it is joining the British Retail Consortium. Ken McMeikan, Chief Executive of Greggs said: “We are pleased to announce that we are joining the British Retail Consortium. “We’ve joined the BRC for its knowledge and experience and to be part of a strong voice that helps shape retailing in the UK. The BRC represent an increasing number of food retailing and high street catering businesses and as a member organisation we are looking forward to making a contribution to a successful BRC and retail industry.” BRC Director General Stephen Robertson commented: “It’s great that in these tough times Greggs recognises the value BRC membership brings in terms of lobbying, technical expertise and retail intelligence for retailers of all types. During this uncertain economic and political period it’s important that the BRC continues to increase its strength, representing the
broad church of UK retailing
Source :kamcity.com

Significance of E-numbers used on bakery product packs

What are E numbers ?

E numbers are systematic way to identify different food additive .Food additive which passes the ESFA ( European Food Safety Authority )standard s are given these E numbers . E numbers are simple code which shows that these addtitive are safe to use and products containing these food additive are authorized to be sold in European nation.

Some additives have long chemical names and the driving force behind the idea was the need for a system of identification that was the same in all languages and easy to fit on a food label.

These standards are being accepted by most of the food manufacturers across the globe and one can find these numbers on all food product packs .

Major categories of Food additive and their E series

Colors ( 100 )

Preservatives ( 200)

Antioxidant (300)

Sweeteners(900)

Emulsifiers/improvers/stabilizers/gelling agent/thickeners (400)

Others

Bakery manufacturers mainly bread and biscuit manufacturer display following E number’s on their pack . It varies from product to product .

Biscuit’s have E numbers

E500ii ,E 503 ii ,E521 ,E322,E 471 ,E 481ii

Bread’s have E numbers

E 282 , E 481,E 260,E1100( improver ),E 924 a ( improver),E 300 (anti oxidant)

Check complete list of food additives with their E numbers

Food additive in bakery products

Apart from major ingredient s like flour , fat , sugar , salt , ammonium bicarbonate and others .Bakers should also be aware of  numerous food additives available  for bakery products .

Emulsifiers( denoted by E numbers ):
GMS , poly sorbate , lecithin , CSL , SSL
Dough Conditioners
Calcium stearoyl lactylate , Sodium stearoyl lactylate , Sodium stearoyl fumarate ,Potassium bromate , Carrageenan , Tetrasodium pyrophosphate , Fumaric acid
Leavening Agents
Sodium bicarbonate , Ammonium bicarbonate , Yeast , eggs , Gyceroyl monostrate
Preservatives
Anti-oxidants
Tocopherols (Vitamin E) ,Ascorbic acid and sodium ascorbate (Vitamin C) ,Erythorbic acid (like vitamin C, but not a vitamin) ,BHA (Butylated Hydroxyanisole) ,BHT (Butylated ydroxytoluene) Sodium citrate ,Lecithin ,Propyl gallate
Anti-microbials
Sodium benzoate ,Benzoic acid ,Potassium sorbate ,Sorbic acid ,Natamycin ,Triclosan ,Triclocarban ,Hexachlorophene ,Acetic acid (vinegar) ,Salt ,Sugar ,Calcium propionate ,Sodium propionate ,Lactic acid ,Sodium nitrite ,Sodium nitrate ,Propylene glycol ,Butylene glycol ,Honey
Sweeteners
Sucrose ,Invert Sugar ,Fructose,High Fructose Corn Syrup ,Neotame ,Acesulfame-K ,Aspartame Sucralose ,Saccharin ,Lactose
Colors
Annatto ,Beta carotene ,Carmine ,Saffron ,Turmeric ,,llura Red ,Tartrazine ,Indigo ,Sodium caseinate ,Calcium caseinate ,Ferrous Gluconate
Flavours
Acids
Acetic acid (vinegar) ,Citric acid ,Lactic acid ,Stearic acid ,Phosphoric acid ,Fumaric acid
Tartaric acid
Esters
Methyl Vanillin ,Ethyl Vanillin ,Denatonium benzoate
Chocolate
Vanilla ,Monosodium glutamate (MSG) ,Hydrolyzed vegetable protein

Scent
Ethanol ,SD alcohol ,Stearyl alcohol ,Cetyl alcohol ,Glycerine (glycerol) ,Menthol

Fruits
Figs, Dates,Prunes , Cherries , Nuts , Coconuts , PeaNuts


Moisture Controller
Glycerine (glycerol) ,Sorbitol ,Sodium PCA ,Propylene glycol ,Butylene glycol ,Panthenol

Stabilizer
Corn syrup (mostly glucose) ,Sodium caseinate ,Calcium caseinate ,Polyethylene glycol (PEG)
Polypropylene glycol (PPG) ,Lecithin ,Hydroxymethylcellulose ,Sodium Carboxymethylcellulose
Xylenesulfonates ,Agar ,Gelatin ,Pectin ,Alginate & proplylene glycol alginate,
Starch ,Modified Starch ,Carrageenan ,uar bean gum ,locust bean gum ,Gum Acacia ,Gum Arabic ,Brominated vegetable oil ,Xanthan Gum ,Gum Tragacanth ,Ghatti ,Karaya ,Furcelleran

FDA Updates Food Code -2009

US FDA ( food and drug administration ) the nodal agency of USA monitoring food safety issues . Food codes are updated in regular intervals for standards required on food safety.Food code serves as a way for state and local regulators to harmonize food safety regulations.

The FDA’s Food Code is the model for state, city and county regulation of about 1 million restaurants, retail food stores and vending and food service operations in the U.S

Highlights of revision Food codes:
  • Each provision in the Food Code is prioritized to assist the industry and regulators have a maximum impact on food safety.
  • Cut leafy greens are now included among the foods that require time and temperature control for safety.
  • New requirements were added to improve awareness of food allergens.
  • New requirements were added related to cleaning and sanitizing of equipment and surfaces

Read more on FDA food codes

Britannia Nice Time - A product review

britannia , britannia nice time , britannia nice time biscuit , nice time , nice time cookies
Britannia's Nice is one of the popular brands of Britannia's products. Nice time is a one of the oldest brand from Britannia which has coconut flavour and sugar sprinkled over it which gives additional sweetness to the product . Gives good competition to coconut cookies .Nice has become a generic name for coconut biscuits.



Main feature of Nice time

Name of the product --- Nice Time

Taste -- Coconut flavour

Color - Dark brown , baking good

Bite- hard bite

Packaging- Good with metalized wrapper with pvc tray available in 173 gms .

Ingredients-Wheat flour ,Sugar,Edible vegetable oil ,Coconut products , Milk solid , Starch ,Raising agent ,Salt , Emulsifiers .

Added flavours ( Coconut and Vanilla )

Calories-455kcal per 100gm servings

Price - Rs 15.00 for 173.0 gm s

Competitors --- ITC Nice, Priya Golds Coconut crunch

Milk spray units for biscuit production line

Milk spray unit , milk  spray units   , milk spraying unit , milk spaying machine
Certain varieties of biscuit needs milk spray to give milk flavour and milk is sprayed on the top surface prior to baking which after baking gives the shine and the flavour .

For such an requirement the biscuit line have milk spray installed on the forming section of the biscuit production line just after the cutting unit where dough sheets are cut into desired shape by cutters .

Milk Spray unit consists of following element

Preparation and Storage unit
filters
pump
Milk spray unit consisting of spinning disc and nozzles .

Mechanism
Milk prepared in the preparation tank is transferred to the milk spray unit tank from where the milk is transferred on to the high speed rotating spinning disc which then forms a uniform mist and is then applied to the surface of wet dough pieces through muslin clothes .Each spinning disc has a direct coupled motor . Milk spray unit can either be placed manually on the platform or can be brought to desired place n pre fabricated mobile stand . No of disc depends upon the width of the unit which is made as per the width of the conveyor carrying dough pieces .

Flow or the quantity of the milk spray can be controlled through valves . Ensure the correct angle of the nozzles toward the spinning disc so as to get the uniform mist .Return lines are provided for excess milk which is then returned to the collection tank. After application the Milk Spray unit is washed and cleaned and kept ready for the next production schedule.

Cadbury rejects Kraft Food Inc hostile bid offer


UKs Take Over Panel deadline expired today at 5p.m ,9th November .Kraft submitted its offer of cash and share for Cadbury worth GBP 9.8 billion

After weeks of speculation, Kraft has come forward offering 300p in cash and 0.2589 new Kraft Food shares for every one share in Cadbury. This is the same terms as Kraft proposed in September but the value then was £10.2 billion.
Cadbury immediately issued a statement describing Kraft’s latest offer as “derisory” and saying that the board recommends shareholders reject it. CEO of Kraft Food Inc Irene Rosenfeld still holds the view that a combined strength of both companies can add value to the new entity .
Roger Carr, Chairman of Cadbury, said: “The repetition of a proposal which is now of less value and lower than the current Cadbury share price does not make it any more attractive. As a result, the Board has emphatically rejected this derisory offer and has strengthened its resolve to ensure the true value of Cadbury is fully understood by all
Source : Foodbizdaily
Read

Yamazaki Baking Co - World Major bakery manufacturers - A profile

yamazaki baking co ltd , yamazaky bakeries , yamazaki brand
Yamazaki Baking Co., Ltd. (Yamazaki) is a Japan based baking company. Yamazaki is engaged in the manufacturing and sale of bread, sweet buns, Japanese-style confectionery, Western-style confectionery, processed bread and prepared rice and side dishes, as well as jam, desserts and prepared foods in retort pouches. The company, through its subsidiaries manufactures a broad range of products, including biscuits, crackers and sembei. It is also engaged in sale of other products procured from other companies. It has around 25 factories in Japan .


Yamazaki markets its products through supermarkets, convenience stores and other sales channels. The company operates its representive offices as well as group companies in China, the US, Taiwan, Singapore,Hongkong,Thailand,Malaysia and France. It operates 97,000 stores. It is headquartered at Tokyo in Japan. Runs one of the largest bakeries in the world .

Major competitors are -FUJI FOODS, INC,Morinaga & Co., Ltd.Nippon Flour Mills Co., Ltd,Q.P. Corporation,QAF Ltd.

Established :1948

Motto : Best Quality ,Best Service.

No of Employee: 22506

Annual Turn over : USD 7,751 Mn

President and CEO :Nobuhiro Iijima

HQ

Yamazaki Baking Co., Ltd.10-1, Iwamotocho 3-chome, Chiyoda-ku, TKY, 101-8585, Japan

Canadian Sodium Working group to recommend voluntary salt reduction


SWG (Sodium working group) has been constituted by Canadian government to recommend ways and means to reduced salt intake of Canadian people . SWG has recommended to go for voluntary reduction by food companies with some visibility and public targets .


Voluntary method is the best method in present circumstances as any mandatory laws would be cumbersome and non effective. Giving example of other countries the Vice Chair Marry L Abbe added that there are no country which has mandatory salt reduction laws. Food habits would take time and food industry would require time to develop , test and take trials for alternative to salt.


It also recommends labels on pack similar to UK Color coding "traffic light" method for salt levels in the food pack . Red , amber and green with red signify the danger level of recommended salt intake and green indicates safe level of salt in the product.


Bakery manufacturer in Canada such as Canada bread and Campbell soup have started working on reduction of salt on to their products .


Combi a new product from Rebisco -Philippines

 combi biscuits , rebisco , rebisco brands , combi cookies , combi biscuit
Combi brands of biscuit is a new variant from Rebisco (Republic biscuit corporation) , Philippines . Crackers with cream filling has been around for some times but Crackers with wafers is something unique and is liked my consumers . Crackers shell wrap wafers in between giving you crispness and taste .


Republic biscuit corporation -A Profile

Established in year 1963 the group has grown to be the leading biscuit manufacturer in Philippines.Along with subsdiary Suncrest which manufactures cakes Rebisco group dominates the Philippines bakery market .


Popular products

Biscuits , cookies , wafers , cakes , crackers , nuts and seeds , candies and other confectioneries


Popular brands

Choco rio , Frootees,Hansel , rebisco ,bravo , combi , King ,fudgee,Chunkee,Ding Dong


HQ

Republic Biscuit Corporation - Gen. Luis St.Sitio Capri, Brgy. Nagkakaisang NayonArea 9 District II, Novaliches Quezon City, Philippines
Telephone:(632) 937.4434 loc 170 120

"Each brand of bakery product has its own storyand history behind them to tell .Bakerybazar intends to discover and unravel these stories before you""



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