Wafer biscuit production process - Video
Wafer biscuit manufacturing have following steps
Mixing
Batter and Cream
Baking - Sheets are baked
Cooling - Sheets are cooled
Creaming
Cooling -sheets with cream in block cooler
Cutting - Wafer sheets are cut into fingers
Packing
Refrigeration and freezing equipments used in Bakery production
Bakery industry which includes bread , cakes ,wafer and biscuits as major product . Manufacturing process of these items requires refrigeration and freezing equipments for production process.
Chilling Plant
Chilling plants are required for providing cold water which are circulated in jacketed mixers to maintain dough temperature s during mixing . Chilling plants are normally are following types
Opentype circuit ( Storage tanks for water are part of the chilled water system )
Closed circuit ( No tank )
Air cooled
Water Cooled
Scroll compressors
Open type belt driven compressors
Chilling plant consists of compressor , condenser , evaporators and delivery and return pipeline , Temperatures are set by thermostats. Chilled water temperatures are maintained 5-8degc
Walk in cold storage
As the names signifies on can walk in these cold room these are new version of old method of cold storage s and have advantage of easy dismantling and erection .Walk in cold rooms are suitable for storing ingredients like butter, chocolates ,chemicals , Additives etc . Capacities of refrigeration are calculated on basis of types of products and area .Walk in cold rooms panels are made of Puff Panels .. Temperatures are maintained 6-4 degc
Cooling Tunnels
Cooling tunnels are provided to cool cakes , swiss rolls after baking and after cooling products can easily be packed without any damage . These tunnels can be on line directly mounted on the conveyors as in cream biscuits production or can be standalone tunnels located at a distance from production line .
Deep Freezer
Deep freezers are kept near production line and are used to store small quantities of ingredients and raw material .for eg chocochjps , fruit cuts , additives , butter etc . It is some what similar to refrigerators
Milk chillers
Milk chillers are required to store milk in solution phase for process requirement where milk is required to sprayed . Milk solution are prepared and are transferred to milk chillers for storage . Direct ( Dx) expansion type milk chiller are more popular then open type . Cooling takes through plates around the jacketed storage tank . Temperatures are maintained between 6-4degc
Block cooler
Block coolers are required in wafer biscuit production where pile of sandwich sheets filled with creams are cooled before sheet cutting operation s. Temperatures are maintained below 15deg c .
Chilling Plant
Chilling plants are required for providing cold water which are circulated in jacketed mixers to maintain dough temperature s during mixing . Chilling plants are normally are following types
Opentype circuit ( Storage tanks for water are part of the chilled water system )
Closed circuit ( No tank )
Water Cooled
Scroll compressors
Open type belt driven compressors
Chilling plant consists of compressor , condenser , evaporators and delivery and return pipeline , Temperatures are set by thermostats. Chilled water temperatures are maintained 5-8degc
Walk in cold storage
Cooling Tunnels
Cooling tunnels are provided to cool cakes , swiss rolls after baking and after cooling products can easily be packed without any damage . These tunnels can be on line directly mounted on the conveyors as in cream biscuits production or can be standalone tunnels located at a distance from production line .
Deep Freezer
Deep freezers are kept near production line and are used to store small quantities of ingredients and raw material .for eg chocochjps , fruit cuts , additives , butter etc . It is some what similar to refrigerators
Milk chillers
Block cooler
Block coolers are required in wafer biscuit production where pile of sandwich sheets filled with creams are cooled before sheet cutting operation s. Temperatures are maintained below 15deg c .
Wire cut cookies Depositor - A video
Cookies production are done mainly by two process one with plain depositor where as second popular method is depositor with wire cut arrangement.
Watch this video
Watch this video
Indian market ready for new bakery products
Indian middle class is lapping bakery products like never before let it be traditional products like Cakes Breads ,Buns , Biscuits , Cookies,Rusk and Wafers . Now few bakery products have been in high demand such as Crackers , Pasta ,Pizza s and Burgers .Foreign Bakery chains are opening base in all major metros of India with new products.
Indian markets is now ready for few products which has been popular in western world such as
Cupcakes and Muffins
Cupcakes are rage in USA .Be it any celebrations or party times people are buying cupcakes in bulk . Cupcakes and Muffins are now being manufactured by Monginis on national scale . Few local players such as Harvest gold are producing Muffins /cupcakes .
Donuts/Waffles/Bagel
Donuts ,Waffles and Bagels are popular in countries like USA ,UK and Western Europe .Now Indian bakers have started producing them in select bakery chains
Organic Breads/Gluten free bread
Health conscious people in western countries have graduated to more healthier version of baked goods such as gluten free bread and organic breads made from organic ingredients free from any chemicals
Swiss rolls/Cream Rolls
Other popular variety which are popular in western world are Swiss rolls and cream rolls .Britannia did tried to launch this product way back in year 1996 but discontinued .
Whole grain Digestive Biscuits
Whole grain digestive biscuits are made by all major biscuit manufacturers in India .As people are turning to healthier biscuits
Cream Pie s
Pies which are mostly imported from Malaysia,South Korea and Phillipines are liked by Indian consumers and Chocolate pies can be seen on all major supermarkets .
Indian markets is now ready for few products which has been popular in western world such as
Cupcakes and Muffins
Cupcakes are rage in USA .Be it any celebrations or party times people are buying cupcakes in bulk . Cupcakes and Muffins are now being manufactured by Monginis on national scale . Few local players such as Harvest gold are producing Muffins /cupcakes .
Donuts/Waffles/Bagel
Donuts ,Waffles and Bagels are popular in countries like USA ,UK and Western Europe .Now Indian bakers have started producing them in select bakery chains
Health conscious people in western countries have graduated to more healthier version of baked goods such as gluten free bread and organic breads made from organic ingredients free from any chemicals
Other popular variety which are popular in western world are Swiss rolls and cream rolls .Britannia did tried to launch this product way back in year 1996 but discontinued .
Whole grain Digestive Biscuits
Whole grain digestive biscuits are made by all major biscuit manufacturers in India .As people are turning to healthier biscuits
Cream Pie s
Pies which are mostly imported from Malaysia,South Korea and Phillipines are liked by Indian consumers and Chocolate pies can be seen on all major supermarkets .
Universal Robina Corporation ( URC ) - Major Bakery Manufacturer in Phillipines - A profile
Universal Robina Corporation (URC) is a manufacturer and marketer of branded food and beverages in Philippines. The company manufactures several product category related snack foods, beverage, grocery and other related products. It also offers coffee, flour, feed, meat and ready-to-drink products. The company operates in Philippines and also operates in China, Thailand, Malaysia, Vietnam, Singapore, Hong Kong and Indonesia internationally. In Philippines, the company sell its products under the brands such as Chippy, Nova, Hunt’s tomato-based products and other snack foods under the Jack ‘n Jill mega brand, Nissin and Payless noodles. URC has 15 manufacturing facilities and 14 distribution centers throughout Philippines.
Major Products - Coffee , Flour , Ready to eat ,Snack foods , biscuit s
Major Brands - Nips , Wiggles ,Cloud 9 ,Cream-O, Fun-O, Magic, Dewberry
No. employees - 8783
Turnover-1,029 (US$m)
Competitors
CEO- James Go
HQ
Universal Robina Corporation
110 E. Rodriguez Avenue
Bagumbayan
Quezon City,1110
Philippines
Fax: 63-2-6345317
http://www2.urc.com.ph/
Baking technology used in 1946 is still followed in some places
While browsing videos on subject - bakery industry . I found this video of baking technology in 1946 interestingly production technology shown are even followed now in some places with minor modifications
Automated Pizza production process - Video
Automated production process of pizza have following steps
Mixing
Kneading
Forming
Baking
Topping/Filling
Cooling
Freezing
Packing
New Indian wafer brands giving tough fight to imported brands
While one sshop for daily grocery in these uptown food retail super market one cannot ignore the presence of two Indian wafer brands with bright and colorfull packaging .
Interestingly the Indian wafer markets has been dominated by UAE based brands such as
"Tiffany " wafers manufactured by IFFCO
"Nutro " wafer now brand of Britannia Industries ltd
Both are imported from UAE
But presence of Pickwick wafer packs and Dukes Waffy packs are giving tough competition to these two imported brands
Pick wick wafers
Dukes Waffy
Interestingly the Indian wafer markets has been dominated by UAE based brands such as
"Tiffany " wafers manufactured by IFFCO
"Nutro " wafer now brand of Britannia Industries ltd
Both are imported from UAE
But presence of Pickwick wafer packs and Dukes Waffy packs are giving tough competition to these two imported brands
Pick wick wafers
Dukes Waffy
Innovative Packaging in Indian Biscuit and Cookies market
Apart from conventional pillow packs and display boxes few of the biscuit packaging design have been attractive to consumers here are few examples
Pure magic cookies in drum
Pure magic cookies in paper bags
Nutri choice digestive in paper board boxes
Aliva in standing pouches
Bakery Boxes - Packaging Ideas for bakery products
You might have come across wonderfull gift wraps and boxes containing cakes ,cookies , wafers and biscuits . Home based bakeries ,Smaller bakeries , bakery cafe chains and artisan bakery manufacturers all caters their customer with these customised bakery boxes .Numerous design and color combinations are available
Few popular design of bakery boxes
Few popular design of bakery boxes
Projects which can be undertaken by ISO -14001 Certified bakery plants
The ISO -14001 envisages companies to take continuous improvement plans with respect to environment and resources .
In an ISO audits the companies need to convince auditors for commitment of the firm in implementing projects which saves /conserve resources or reduce pollution .
Requirement for these projects are
- Leader
- Members
- Start date
- Completion Date
- Capital cost
- Break up of activity
- Measurable s
- End results
Few of the projects could be
- Energy reduction ( it could be in different areas such as electrical / thermal. )
- Water conservation through recycling / reuse/reduce
- Spillage elimination of ingredients / dough /oil/
- Control of flour dust
- Mapping routes of distribution channels
- Usage of solar energy for lighting/heating
- Low cost automation in production/packaging section
- Energy savings in Office.
- Small savings such as using emails instead of paper memos
- Issuing Po online instead in paper
- Getting material from ISO - 14001 certified vendors
- Recycling packaging waste
- Fuel efficiency through burners
- Using natural gas instead of diesel oil
- Heat recovery in ovens
- CFC free refrigerants
- Plantation in and around factory
- Rain harvesting
- Adopting and improving parks in neighbourhood
Booming CupCake business in USA
NEW YORK
Bakeries across New York and the rest of the country are finding out that cupcakes can equal cash.
For Emma Simon, happiness is a red velvet cupcake.
"She'll gobble up the frosting, and then she'll eat the rest of the cupcake," Emma's mother, Anna Coatsworth, said. Cupcakes are whipping up an international frenzy.
Specialty shops are multiplying, and the bad economy is feeding the craving. For a recession-weary public, the humble cupcake is a sweet – and affordable – escape.
"We were really something they could hold onto with a little nostalgia and a little bit of comfort," Steve Abrams, owner of Magnolia Bakery in New York City, said.
Abrams expanded from the original location in 2008, and is now up to four New York bakeries – plus one in Dubai. "We get requests every day from all over the world for franchises," Abrams says.
Each shop bakes about 5,000 cupcakes each day, and a mail order business is in the works. All told, sales this year could hit $20 million.
That kind of success is hard to ignore, which is why there's suddenly more competition than ever fighting for a piece of the pie.
Godiva has been selling chocolates for the better part of a century. Now, it's selling cupcakes by mail order.
Even the White House has discovered Washington's Georgetown Cupcake. Two sisters started the business in 2008, hoping to sell 100 cupcakes a day. On Valentine's Day, they cranked out 25,000.
"It's fantastic – we couldn't imagine doing anything else," co-owner Sophie LaMontagne said.
In fact, they don't have time to do anything else. In addition to their two stores, the sisters have started their own mail order service, shipping well over 1,000 cupcakes each day.
Cupcakes are a $6 billion industry. The famous Magnolia Bakery gets about five franchise requests a day from as far away as India and Kuwait, but Magnolia has no plans to franchise – at least, not yet.
Source: http://www.wcbstv.com/
CBS :CBS 2's Alexis Christoforous contributed to this report.
PFA Act of India and relevant standards for bakery manufacturers
Now that the act is taken over by new FSSAI act 2006 still the bakery manufacturers should be aware of the guidelines and standards given in this pfa act 1954- Pfa rules1955
A bakery manufacturers can find standards for
Additives
Anti -Oxidants
Bakery Products
Milk
Preservatives
Flour
fats and oils
Sugar
Salt
ArtificialFlavours
Artificial colors
Guidelines for labeling and packaging and related information
Here is the Link
pfa act 1954
http://www.delhi.gov.in/wps/wcm/connect/doit_pfa/PFA/Citizens+Corner/Complete+PFA+Act.
A bakery manufacturers can find standards for
Additives
Anti -Oxidants
Bakery Products
Milk
Preservatives
Flour
fats and oils
Sugar
Salt
ArtificialFlavours
Artificial colors
Guidelines for labeling and packaging and related information
Here is the Link
pfa act 1954
http://www.delhi.gov.in/wps/wcm/connect/doit_pfa/PFA/Citizens+Corner/Complete+PFA+Act.
FSSAI brings rules for licensing and adulteration under fssai act 2006
Just a reminder to all Indian bakery manufacturer s that the new act of food safety and standards 2006 is effective since Jan2010 . Please ensure your firm registration with authorities in proper category .
Article
Around one lakh cases related to food adulteration are pending in courts. The conviction rate of these cases is only 1%, said PI Suvrathan, chairman, Food Safety and Standards Authority of India. The prime reason for the low conviction rate was faulty designing of the law under the Prevention of Food Adulteration Act, which was based on sample testing of the final product. If the sample was found adulterated by the food inspector, the food manufacturer was taken to the court. However, he would manage to go free if he proved that circumstances other than manufacturing were responsible for adulteration. For example, the way the product was transported or stored. This allowed him to evade from the 3-6 months jail term as prescribed under the PFA Act.
The laboratories that tested these samples too were not properly equipped. “Every country should have protocols which are uniformly applied to the entire laboratories, “said Suvrathan. The food manufacturer used the loophole in the law to pass on the blame to someone else. However, with the FSSAI coming up, the method of law implementation will change radically. The FSSAI will put the responsibility of food safety on the manufacturer and not the government or the law-enforcing agency. The prime responsibility would lie on the manufacturer and secondary responsibility on the food handler. In case an offence is committed, the manufacturer will be given an opportunity to rectify his product. If the act is repeated, then a warning or suspension may take place.
Said Suvrathan, “For the first time science-based protocols are being laid down. We are developing a simplified system of safety standards which will be a part of the licensing regulation. Around 5,000 food professionals will be accredited who can assist manufacturers in auditing, certifying food units and helping them understand safety laws. The role of the regulating agency will be not only to inspect but also to achieve food safety through interaction with school, colleges, panchayats, corporations and all the stake-holders.
With the FSS Act, the role of food inspector will be replaced by the food safety officer. Also, till now food manufacturers had to comply under various licences proposed under different Acts like the FPO, MPO, etc. Now, all licensing will be integrated in one licence known as the FSSA licence. FSSAI will be licensing all the larger units like milk companies producing above 50,000 litres a day, meat processing units etc. The rest of the units will be licensed by states, in turn by districts, municipal corporations, panchayats etc. Smaller units with monthly income up to one lakh rupees a year or limited quantity of production can simply go for registration and not licensing.
Also, for the first time the FSSAI has introduced the rule that if the regulating authority fails to respond within 60 days of application of licence/registration, then the food manufacturer can go ahead and start operations without approval/registration. Thus the responsibility has been shifted to the regulator, said Suvrathan.
Date 12.03.2010
Source: http://www.fnbnews.com/
Author :Irum Khan
link to fssai : http://www.fssai.gov.in/
Article
Around one lakh cases related to food adulteration are pending in courts. The conviction rate of these cases is only 1%, said PI Suvrathan, chairman, Food Safety and Standards Authority of India. The prime reason for the low conviction rate was faulty designing of the law under the Prevention of Food Adulteration Act, which was based on sample testing of the final product. If the sample was found adulterated by the food inspector, the food manufacturer was taken to the court. However, he would manage to go free if he proved that circumstances other than manufacturing were responsible for adulteration. For example, the way the product was transported or stored. This allowed him to evade from the 3-6 months jail term as prescribed under the PFA Act.
The laboratories that tested these samples too were not properly equipped. “Every country should have protocols which are uniformly applied to the entire laboratories, “said Suvrathan. The food manufacturer used the loophole in the law to pass on the blame to someone else. However, with the FSSAI coming up, the method of law implementation will change radically. The FSSAI will put the responsibility of food safety on the manufacturer and not the government or the law-enforcing agency. The prime responsibility would lie on the manufacturer and secondary responsibility on the food handler. In case an offence is committed, the manufacturer will be given an opportunity to rectify his product. If the act is repeated, then a warning or suspension may take place.
Said Suvrathan, “For the first time science-based protocols are being laid down. We are developing a simplified system of safety standards which will be a part of the licensing regulation. Around 5,000 food professionals will be accredited who can assist manufacturers in auditing, certifying food units and helping them understand safety laws. The role of the regulating agency will be not only to inspect but also to achieve food safety through interaction with school, colleges, panchayats, corporations and all the stake-holders.
With the FSS Act, the role of food inspector will be replaced by the food safety officer. Also, till now food manufacturers had to comply under various licences proposed under different Acts like the FPO, MPO, etc. Now, all licensing will be integrated in one licence known as the FSSA licence. FSSAI will be licensing all the larger units like milk companies producing above 50,000 litres a day, meat processing units etc. The rest of the units will be licensed by states, in turn by districts, municipal corporations, panchayats etc. Smaller units with monthly income up to one lakh rupees a year or limited quantity of production can simply go for registration and not licensing.
Also, for the first time the FSSAI has introduced the rule that if the regulating authority fails to respond within 60 days of application of licence/registration, then the food manufacturer can go ahead and start operations without approval/registration. Thus the responsibility has been shifted to the regulator, said Suvrathan.
Date 12.03.2010
Source: http://www.fnbnews.com/
Author :Irum Khan
link to fssai : http://www.fssai.gov.in/
Bread Slicers - Bread packaging
Local bakeries normally supply breads without slicing and in loaves where as the popular format are sliced bread . Once the bread comes out from oven they are cooled for 1-2 hours in cooling tunnel and brought either manually or through conveyors for slicing . Bread slicers have inflated bagging system where one can pack bread manually or it can be automated .
Selection of Bread slicer is done by following parameters
Dimensions of bread
No of slices
Thickness of slices
Breads per hour
Blades design
Grinding and regrinding of blades
Bread Slicer can be stand alone or can be integrated into atomatic bread packaging .
Understanding Energy balance of a Biscuit Oven
Input to the oven is the heat energy from combustion of fuel ( lpg , cng , ldo/hsd/ , electrical ) . One must evaluate the fuel options available for the factors such as
- Availability of fuel
- Cost per unit
- Calorific Value of the fuel
- Maintenance cost on the Burners
Hence the fuel with best value ( calorific value per unit x net cost per unit ) should be sourced .
Now Oven out put in energy terms are
Heat Loss during baking of biscuit
Heat Loss during evaporation of moisture - Flour quality plays important role plus the mixing quality
Heat Loss through flue gas - Combustion generates flue gases which escapes through stacks . Heat recovery system can be installed recover this heat .Air to fuel ratio has to be checked so as to prevent excessive heating going out as flue gas .
Heat Loss through radiation - Biscuit Ovens have either duct s or Pipe s through which hat air circulates . Considerable heat are lost in these mediums . Good Insulation can be provided to minimize the loss of heat through Biscuit Oven body
Heat Loss in Band Heating - Band re heating s are now days incorporated by manufactures by providing enclosure at the bottom through which the bands returns to the feeding end .
For majority of the Baking Ovens it has been seen that it utilise' s only 40 - 50% of the Heat Input . Efforts has to be made for optimisation of heat energy
Ventilation systems for baking hall
Bakery halls normally have ovens installed in it .Special attention needs to be given for ventilation in the baking hall . Roof are designed in such a way that it helps in natural ventilation. The temperatures in these halls touches 50- 55 deg c in summer in some places which makes condition difficult for bakers and operators to work in these condition .
Normally bigger plants with more than two or three units placed in the same hall s have more problem than a single unit . Ensure that the roof height are something between 30 - 35 ft from the ground level and have ample space for heat to disperse .
Following methods are used to for ventilation
Forced Ventilation
Axial fans are installed at the roof with capacities matching the hall dimensions . fans are installed in the walls as well roof supported on the trusses and wall . structure needs to be erected for installation , repair and dismantling of these fans .This methods consume more energy as axial fans are drive by motors .
Natural ventilation
Roof are designed such a way that it helps natural ventilation . series of wire mesh is fixed in the entire length which allows hot air to escape through it and preventing dust other foreign bodies to go inside the hall . fans can be installed which can use the hot airs to run itself hence creating draft for air to escape to the atmosphere through roof .
Normally bigger plants with more than two or three units placed in the same hall s have more problem than a single unit . Ensure that the roof height are something between 30 - 35 ft from the ground level and have ample space for heat to disperse .
Following methods are used to for ventilation
Forced Ventilation
Axial fans are installed at the roof with capacities matching the hall dimensions . fans are installed in the walls as well roof supported on the trusses and wall . structure needs to be erected for installation , repair and dismantling of these fans .This methods consume more energy as axial fans are drive by motors .
Natural ventilation
Roof are designed such a way that it helps natural ventilation . series of wire mesh is fixed in the entire length which allows hot air to escape through it and preventing dust other foreign bodies to go inside the hall . fans can be installed which can use the hot airs to run itself hence creating draft for air to escape to the atmosphere through roof .
Few general steps for energy saving in bakery plants
Following steps can be taken with minimum ofinvestment to save energy in big to medium bakeries .
Automated Bakeries now have better and bigger equipments which consume more energy . Human comfort had made bakeries investing in HVAC utilities . Process requirements requires boilers and compressors .
Lighting:
Reduce mounting height
Timer for outside lighting to be changed according to season
Cleaning of Translucent sheet and window
Switch off lighting during lunch hours and when not in operation.
Clean luminaries
Provide task lighting in packing area
Use T5 lamps for future replacement
Specular reflectors for administration block
Use Maximum Day lighting
Give infrared controlled switching circuit
Increase mounting height of Sodium vapour lamp near to outside storage
Compressed Air system:
Conduct leakage test regularly
Reduce set pressure of compressed air system
Provide gun for cleaning operation
Use low pressure air for cleaning
Misuse of compressed air such as body cleaning, floor cleaning must be discouraged.
Air Conditioning
Provide temperature thermostat control
Give accessibility
Regular cleaning of filters/evaporators
Provide fast acting door
Provide Water curtains for condenser
Automatic control for A.C.operation
Increase air flow circulation
Oven
Monitor flue gas parameters for oven lines
Monitor fuel consumption of each line of oven
Electrical system
Installation of Harmonic filters
Automatic power factor control (APFC) for all transformers
Automated Bakeries now have better and bigger equipments which consume more energy . Human comfort had made bakeries investing in HVAC utilities . Process requirements requires boilers and compressors .
Lighting:
Reduce mounting height
Timer for outside lighting to be changed according to season
Cleaning of Translucent sheet and window
Switch off lighting during lunch hours and when not in operation.
Clean luminaries
Provide task lighting in packing area
Use T5 lamps for future replacement
Specular reflectors for administration block
Use Maximum Day lighting
Give infrared controlled switching circuit
Increase mounting height of Sodium vapour lamp near to outside storage
Compressed Air system:
Conduct leakage test regularly
Reduce set pressure of compressed air system
Provide gun for cleaning operation
Use low pressure air for cleaning
Misuse of compressed air such as body cleaning, floor cleaning must be discouraged.
Air Conditioning
Provide temperature thermostat control
Give accessibility
Regular cleaning of filters/evaporators
Provide fast acting door
Provide Water curtains for condenser
Automatic control for A.C.operation
Increase air flow circulation
Oven
Monitor flue gas parameters for oven lines
Monitor fuel consumption of each line of oven
Electrical system
Installation of Harmonic filters
Automatic power factor control (APFC) for all transformers
FDA warnings for misleading food packaging labels
Food companies in their pursuit for higher sales put up whacky ads and frivilous labels claiming wonders on consumer healths are now being subjected to government scrutiny all across the globe .Here is an instance where FDA has issued warning letters to companies putting up misleading statements on food labels
A report
In a crackdown on dubious claims on food packages, the Food and Drug Administration has sent warning letters to 17 producers for making what it said were misleading statements about nutrition and health benefits. And the agency issued an industry-wide challenge to upgrade the quality of nutrition labeling.
The warning letters apply to 22 products and challenge labeling language on such issues as fat content, nutrient standards and the purported ability of a particular food to prevent medical problems.
The clampdown was hailed as "a once in a generation event" by the Center for Science in the Public Interest, a non-profit advocacy group which recently released a report documenting purported labeling abuses, including several that earned FDA warning letters.
By coming down on mislabeling, FDA is demonstrating that "the food label is an essential weapon in the toolbox in the fight against obesity and other diseases," said Bruce Silverglade, CSPI's director of legal affairs and a co-author of the report.
Among the targets of the FDA action was a label for Mrs. Smith's Coconut Custard Pie, produced by Schwan's Consumer Brands North America of Bloomington, Minnesota. It advertised that the pie contained no trans fat, but did not disclose that it contained significant levels of saturated fat and total fat.
Similarly, Diamond Foods of Stockton, CA, was cited for a label that claimed that its shelled walnuts warded off maladies such as arthritis, cancer and heart disease. Foods generally are not permitted to make disease-fighting claims.
Read more on
http://www.baltimoresun.com/entertainment/michael-jackson/sc-dc-fda-food-labels03-20100303,0,157332.story
Energy savings in Industrial Lighting for factories
Many big bakery plants have to install large quantities of lighting fixtures for their plant these lighting equipments consume energy in bulk inflating cost of energy for bakeries .few ideas to reduce energy cost in Industrial lighting .
GMP 's ( Good Manufacturing Practices) in Bakery - Pest Management
Any bakery or food installation needs to have good pest management as pest are common problem in such areas . A dedicated team either inhouse or outsourced need to be in place in such installation with all necessary records , tools and equipments .
Following are the good manufacturing practices for pest control and management in bakeries .
Source : World Food Program
Following are the good manufacturing practices for pest control and management in bakeries .
- Special reporting type services
- Pest control records including bait plans , label and dating
- Baiting and Proofing standards including monitoring
- Fly killers position and condition
- Good factory perimeter control
- Storage and house keeping standards
- Access incoming ingredients for inspection
- Segregation of damaged or returned goods
- Safety and technical documentation ie approved baits and pesticides
- Freedom from pest action plan documentation
Source : World Food Program
Britannia Industries Ltd to Open Little Biscuit Factory for Kids at Dubai Mall
Despite its phenomenal growth, Britannia, one of India’s largest food companies, is scaling down a very special production facility in Dubai. KidZania – a fantasy world dedicated to budding wannabes – is taking on a model Britannia bakery, where bite-sized bakers can learn the art of the biscuit business.
Children will dress up as bakers at one of the newest additions to KidZania and spend about 15 minutes with the Zupervisor (Master Baker) understanding the process of how biscuits are made.
The youngsters will mix and roll the dough, moulding it into new shapes to be baked in the oven. When the time is right, not only do the next generation of bakers get to eat the cookies, but they are paid in Kidzos (the currency of KidZania) for their efforts.
Arvind Kumar, CEO, Britannia International, said it was a great way for kids to learn the Britannia ropes. “The entire concept of KidZania is very innovative and it opens up literally hundreds of doors to give them a fun insight into the world at work. We’re delighted to work with KidZania to introduce our industry to these children.”
Britannia’s biscuit factory is located on Level 1 of KidZania in the Dubai Mall.
Source :Al Bawaba (www.albawaba.com)
Children will dress up as bakers at one of the newest additions to KidZania and spend about 15 minutes with the Zupervisor (Master Baker) understanding the process of how biscuits are made.
The youngsters will mix and roll the dough, moulding it into new shapes to be baked in the oven. When the time is right, not only do the next generation of bakers get to eat the cookies, but they are paid in Kidzos (the currency of KidZania) for their efforts.
Arvind Kumar, CEO, Britannia International, said it was a great way for kids to learn the Britannia ropes. “The entire concept of KidZania is very innovative and it opens up literally hundreds of doors to give them a fun insight into the world at work. We’re delighted to work with KidZania to introduce our industry to these children.”
Britannia’s biscuit factory is located on Level 1 of KidZania in the Dubai Mall.
Source :Al Bawaba (www.albawaba.com)
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