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Orkla Food Ingredients To Take Over Dutch Firm Sonneveld

Dutch firm Sonneveld, which produces bread improvers, mixes and release agents, is to become part of Orkla Food Ingredients (OFI) in Norway.


Oslo-based firm Orkla, which offers a range of bakery ingredients, has acquired the shares in Sonneveld Group BV, based in Papendrecht, the Netherlands, including all its subsidiaries.

“There is a strong strategic fit between the two groups,” said Sonneveld in a statement released by firm.

OFI has a decentralized business model, therefore Sonneveld will continue to be known by that name. The existing management team and managing director will remain at the firm and will continue to deliver “innovations, stable quality and a high service level” said the firm.

Sonneveld Group MD Cees Hack, said the new ownership represents new opportunities, “in particular in the patisserie sector”, that will benefit both Sonneveld and its customers.

OFI has subsidiaries in 17 European countries and forms part of the Orkla Group - one of the largest listed companies in Norway with a turnover of €7 billion.

The takeover is due to approval of the Dutch Competition Authority.


http://www.bakeryinfo.co.uk/news/fullstory.php/aid/6766

Source

United Biscuits To Use rPET Trays For Its Product

Major food processing manufacturers along with bakery manufacturers are looking out for reducing packaging waste to environment .One of the method is to recycle packaging material . Bakery products requires BOPP , HDPE  , LDPE and  cartons in huge quantities  cartons have been successfully recycled and used by bakery manufacturers .But for laminates and wrapper we are still to have  recyclers in many countries . Once the technology is developed  we hope that all bakery products packaging material would be of recycled   material . UB  initiatives are  commendable


Excerpts from foodproductiondaily

United Biscuits is aiming to switch to rPET for all its thermoformed trays by the end of 2010 in a bid to scale up the amount of recycled packaging in its range.


  

 
In an exclusive interview on packaging policy at the company, Barry Pamplin, European packaging technology controller at United Biscuits told this publication that, in terms of availability of supply of recycled material, the firm can now rely on UK suppliers for the projected recycled polyethylene (rPET) take up in its trays.

 
But he cautioned that the company’s usage of the material is minimal – 1,000 tonnes – in comparison to what a soft drink maker would require to cover a range.

Read Complete Interview for  UB views on

  • Product integrity
  • Micron measures
  • Bioplastics trialled
  • Plastic recovery push
  • Supply chain metrics

http://www.foodproductiondaily.com/Packaging/United-Biscuits-to-switch-to-rPET-for-all-trays-by-end-of-2010









 

 

 

Wrapper Format For Bakery Product Packaging

 Initial Wrapper design  can be done on photoshop  with following basic structure  and after all elements are incorporated .These designs are passed on to the wrapper  manufacturers  with color combinations , images , manufacturing details , ingredients , nutritional facts  , statutory food safety symbols  and eye mark position and orientation .
Once the trial prints is made  mock trial are done on products  and after few modification wrapper printing is sent  for mass production

Wrapper design , pack design , label design , wrapper design for baked products

Win Fabulous Monthly Prizes On Your Product Reviews

We all love bakery products  so why not  share the experience   . To make bakerybazar more community oriented  I thought  to  have  monthly prizes for  best reviews received   from my  blog readers . All  approved  reviews   would be posted on my blog with your  name and links you would like to display .

You can write reviews  for  recipes , taste  , packaging  , ingredients , brands , companies  , cafe  , retail food shop  related to  bakery products .

The objective is to get  to know more about brands across the globe  and what better method then to get reviews from consumer itself .

So  Roll up sleeves  and send us your reviews for branded  breads , biscuits ,cookies , cakes , pizza ,cream rolls , cafe , companies ,packaging   and anything you wish  to highlight . Give us an insight of your country   bakery  brands and products .

Link at the bottom of the Page .

Switz Group To Open Production Facility In Bahrain

Manama, Apr. 29 (BNA) Following a meeting on Monday April 19th – between Dr. Hassan Fakhro, Minister for Industry and Commerce and Taizoon F. Khorakiwala Chairman, Switz Group, it was announced that Switz Group are to establish a production facility at the Bahrain International Investment Park (BIIP) of the Salman Industrial City.

The company has been approved a 2,500 m2site on which to construct a two storey building of total built up area 2,000 m2 factory, for the production of liquid pasteurized eggs for sale to industrial bakeries and food service in the GCC region.

The project will create employment for more than 30 staff. Dr.Fakhro, in welcoming this unique new investment for Bahrain said "I am pleased that another food project will join the growing number of food manufacturing plants in the Bahrain International Investment Park. We already have international and domestic food companies including Kraft, Halwachi Food Factories, The Food Supply Company (FOOSCO), International Biscuit Production Factory, Al Mansoori & Keyrouz, Al Jazeera Sweets Factories, Chocolate & Co, Bin Mahmood Chocolate and Ice Cream and Arabian Sugar operating or setting up in the BIIP. The food sector is a stable, environmentally friendly sector which provides quality employment and is the kind of sector we are keen to promote in Bahrain\". Dr.Fakhro revealed that the Bahrain Industrial Investment Park of the Salman Industrial City, are in negotiations with two other international food companies and expressed his hope that these discussions would lead to additional investment in Bahrain.

The Switz Group, has operations spread throughout the Middle East, India, Sri Lanka and Philippines with the total group turnover being upwards of USD 150 Million. The group companies are market leaders in bakery products in the Middle East, having production centers in Saudi Arabia, UAE, and Oman and trading operations in bakery ingredients Head quartered in Dubai.

Source
http://english.bna.bh

Explosion At Conagra Chester , IIlinois Flour Mill Silos



CHESTER, IL (KTVI-FOX2now.com)  27.04.2010- Firefighters went into a "stand down" mode outside the ConAgra mill in Chester, Illinois, Tuesday night, after an explosion and fire there injured 4 workers. Firefighters had been pouring more than 2,000 gallons of water onto one of the mill's 18 silos for close to five hours in the wake of the initial blast around 4:00 p.m Tuesday. A ConAgra spokesman said the workers were contracted employees and not members of the mill's regular staff of about 35.


Chester Fire Captain Marty Bert said the injured workers suffered varying degrees of burns, with 3 airlifted to St. Louis hospitals, another being treated in Chester.


Authorities did not release their names. Bert said they were all from out of state.

Kim White and Debbie Jany, who live near the mill, said they smelled trouble coming for the past several weeks.


White described a persistent odor coming from the mill. She said it smelled like "burning soy sauce ... and maple sausage." She said it kept her from leaving her home at times, making her "sick to her stomach."


They also described the initial blast as being more intense than a recent tremor in Chester. White said she thought it would shake her house right of the hillside where it stands. "I felt it !" she exclaimed.


"I heard a loud boom," Jany said. She said her house then started to shake.


Then, "I saw a lot of smoke !" White said.


Bert confirmed the injured workers were at the mill cleaning out grain that was stuck in one of the silos and believed to had been smoldering for some time.


Randolph County Sheriff, Fred Frederking, said the grain was a type of soy meal.


He said the airlifted workers' injuries appeared to be severe.

Frederking said investigators suspected a gas buildup inside the silo or sudden influx of oxygen could have ignited grain dust, setting off the initial explosion in the confined space.


Bert said that blast blew tons of concrete from the top of the silo, across the road between the silo and the east bank of the Mississippi River, about 60-65 miles southeast of St. Louis.

Around 9:00 p.m., he said the smoldering grain-meal appeared to be doused enough to prevent another explosion through the night.


A small contingent of firefighters planned to remain at the site through the night.

Bert said a silo fire expert from the University of Illinois was on the scene, advising fire crews.


Bert said a crane would be on the scene by morning so experts could look down into the silo and check the status of the grain.

He said structural concerns after the explosion kept crews from climbing the ladders embedded into the silo's exterior.

Bert said firefighters would likely open a hatch in the silo and resume pouring water onto the grain in the morning, to flush the grain out of the silo and onto the ground where firefighters could completely extinguish it.

Source
http://www.fox2now.com/

Britannia To Market Nutrichoice Products At Multiplexes

 

.Everyone wants to get in shape and trim off the extra fat but it's an issue far from one's mind when enjoying a movie and hanging out with family or friends while munching on samosas, burgers, fries and cheesy nachos.


Using this insight, Britannia has launched an activation programme for its NutriChoice 5 Grain biscuits, which consists of a sampling and branding activity at Fun Cinemas multiplexes in eight cities across the country. The activity is being carried out across 29 screens in Delhi, Mumbai, Chennai, Bengaluru, Hyderabad, Jaipur, Ahmedabad and Chandigarh.



The activity includes product sampling, where single serve packs of NutriChoice 5 Grain are being distributed with every ticket sold at Fun Cinemas. Along with the product, a 4"x 4" product detailer leaflet that talks about all variants of NutriChoice is also being given out. In addition to this, the ticket counters have 16 inch dangling cubes with branding on them.


The creative copy is a play on fatty foods and how NutriChoice wins over them. These include catchy slogans such as 'Weighing scale don't cry, Oily French fries bye bye'; 'Badmash burger tera game over!'; 'Shaam ka samosa bhool jao hamesha!'; and 'No more bhel. No system fail.'



As a movie goer walks into the foyer, he will also see similar banners over food counters and standees, with the 'Get healthy' messaging, 'Bhook Bhagao, Kuch healthy Khao', as they go to buy samosas and French fries.

Read  more on
http://www.afaqs.com/perl/news/story.html?sid=26942_Britannia+goes+to+cinemas+with+a+healthy+message

Ceylon Biscuit Adopts Oracle Based ERP for Sales

Ceylon Biscuits Ltd. (CBL) a leader in food manufacturing in Sri Lanka, has developed and implemented a sales force automation solution based on Oracle Mobile Lite Server, Oracle Database Lite Client and Oracle Database Enterprise Edition with Oracle Diagnostics and Oracle tuning packs, to enhance the overall productivity of its manufacturing businesses' sales infrastructure.


CBL, with its various foods, chocolates and confectionery brands, caters to 110,000 outlets across Sri Lanka serviced by a large sales force. This deployment enables its sales force to perform various sales related tasks from remote locations, in a centralised and automated environment, increasing its productivity and overall operational efficiency.



CBL engaged DMS Software Technologies, an Oracle PartnerNetwork Platinum partner, to fulfill the deployment. The readily available support and training provided by DMS Software Technologies helped to cut short the time to deployment.

"CBL recognises the importance of leveraging technology to enhance productivity in all sectors of our business. Our sales force automation application deployed on the Oracle Database is a perfect match for our business. It has given us an edge over our competitors by allowing our sales team to work more efficiently. We are now capable of making key strategic decisions quickly and effectively," said Rasith Wickramasingha, Senior Technical Manager, Ceylon Biscuit Limited. "We are capable of streamlining our sales force and focusing our marketing strategy based on real time data. Constant innovation has been the hallmark of our business strategy. That is one of the reasons we went with Oracle. Oracle Sri Lanka and DMS have been extremely helpful in getting this project off the ground by providing us with all the support and training required.

Read more on
http://www.dailymirror.lk/print/index.php/business/127-local/9133.html

Bakery Waste Recycled As Animal Feed And Fertiliser

To convert waste into animal feed and fertilizers, Reclaims Enterprise gets factories' organic waste, such as biscuits, bread and milk waste, removes the moisture in it using high temperatures, and then grinds it into powder.



The technology used for this process is termed Environmental Recycling System (ERS) and is imported from Japan. In the first few months of usage, Reclaims Enterprise engaged experts from Japan to come to Singapore to train workers to operate the machines.


Using its newly-imported machines, Reclaims Enterprise is able to reduce moisture content in the resultant product to less than 10 per cent compared to the usual 20 per cent that other recycling companies in the industry can do. A lower moisture content means that the product can last longer.

Reclaims Enterprise has four of these machines situated in Tuas and each of them can process about 60 tonnes of waste. As moisture makes up about 88 per cent of the waste processed, after processing the waste through the machines, only a quarter of the 240 tonnes can be used as animal feed and fertilisers.


'Rather than having companies incinerate their waste, we can recycle it to something more useful,' says Mr Tan in Mandarin, commenting on Singapore's recyclable waste of about 2,000 tonnes daily

Read more on
http://www.businesstimes.com.sg/sub/specialfocus/story/0,4574,383191,00.html

also learn about
bakery waste handling

Britannia Industries Ltd Asked To Clear Pension Dues Within 3Months

The Karnataka  High Court has refused to grant a stay on an appeal against City Civil Court's order of April 8 directing the trustees and Britannia Industries  to pay the outstanding pension dues as per fund rules to the petitioners within the next two months.



However, it has extended the deadline of payment of pension by another month, said Ashit K Sarkar , retired senior vice president- HR and representative of Britannia's Pensioners Welfare Association.



With High Court vacations ahead, the next hearing will be in June when the parties may argue further. The April 8 order had upheld the demand of pensioners that fund trustees of Britannia have been incorrect in not paying them pension as per the applicable approved Pension Fund rules from 2003.



The court, according to Sarkar, had said in the order, the payment is to be done after adjusting the interim payments made as per its January 2009 order and had called for a compliance report from the defendants. This was the second time the City Civil Court decided in favour of the waiting pensioners, of whom 18 are dead. The Pensioners Welfare Association has over 200 members.



The battle between the two, dates back to 2003 after Britannia's Pensioners Welfare Association said Britannia is trying to change its pension rules from defined benefit to defined contribution, retrospectively. It also said the proposed changes were against the objectives and rules of the Pension Fund.



Britannia had then stated: "In an interim order, the City Civil Court, Bangalore, has accepted Britannia's proposal for paying pension consistent with the company's stated position. While the matter is sub-judice, Britannia welcomes this judgment, which is in line with the company's offer to every eligible pensioner.", and is payable based on defined contribution."



The battle between the two, dates back to 2003 after Britannia's Pensioners Welfare Association said that Britannia is trying to change its pension rules from defined benefit to defined contribution, retrospectively. It also said the proposed changes were against the objectives and rules of the Pension Fund.


Source : Business Standards

Major Food Companies Pledge To Cut Salt

NEW YORK — Sixteen food companies plan to cut the amount of salt in bacon, flavored rice, and dozens of other products as part of a national effort to reduce Americans’ sodium consumption by 20 percent.



“Sodium is a major cause of high blood pressure, which in turn can lead to heart attack and stroke,’’ said New York Mayor Michael Bloomberg, who said yesterday that companies including H.J. Heinz Co., Kraft Foods Inc., and Starbucks will commit to the National Salt Reduction Initiative, a voluntary effort initiated by New York City.

Mars Foods said it would cut the salt in its Uncle Ben’s rices by 25 percent over five years.

Lanette Kovachi, corporate dietitian for Subway, said the sandwich chain has cut sodium by 30 percent in its European outlets and is working on reducing salt in its US restaurants — “in all of our menu items.’’


Heinz had announced it would reduce sodium by 15 percent in all the ketchup it sells in the United States, starting May 1. Heinz said the move is part of an ongoing commitment to sodium reduction. Heinz has cut sodium in Bagel Bites snacks 20 percent, for example.


Source : Associated Press

Whole Grain Prevent Heart Related Disease

Whole grain bakery product  category  has  become popular  among consumers who prefer healthy alternatives for their daily food intake . Reports suggest that having whole grain food products can reduce  heart  related disease' s.

Article

CANBERRA, April 27 (Xinhua) -- A healthy diet with the recommended intake of wholegrains could be as potent at combating heart disease as medication, Australia's Commonwealth Scientific and Industrial Research Organization (CSIRO) revealed on Tuesday.



Chief research scientist with CSIRO Food Futures National Research Flagship, David Topping said eating wholegrains, such as those found in cereal and bread, was known to reduce the risk of a range of ill health and serious disease.


"Published research shows eating two to four serves of wholegrain foods a day can reduce the risk of heart disease by as much as 40 percent - equal to the effect of cholesterol lowering drugs," Topping said in a statement.


"There's also consistent evidence that a diet rich in wholegrain foods could play a role in weight management, lowering blood pressure, reducing the risk of some cancers, and slowing or even stopping the progression of diabetes."

Read more on
 http://news.xinhuanet.com/english2010/health/2010-04/27/c_13269585.htm
 

IMD Declares Normal Monsoon This Year

Indian Meteorological Department (  IMD )  announced recently that this year  it would be a normal monsoon giving relief to  bakery manufacturers who are reeling under intense pressure of spiralling cost vis-a-vis competition .Few of the bakeries have been reported to closed  due  to higher cost of production .

Last year  we had deficient rainfall resulting in increase in price for flour , fat and sugar  all  three  major ingredients for  bakery products
All major bakery manufacturers have  increased price for their product by 10 -15%  .Britannia , ITC and Parle have increased price for biscuits  ,where as local bakeries has increased prices for breads , buns and cookies in  recent months .

.Looking at the India’s prominence in the international market with respect to agro-food products and its prospects for processed food industry, a good monsoon brings cheer for the industry as well as consumers. According to a recent estimate by the union ministry of food processing, India would require USD 28 billion worth of investments coming in the country so as to grow the industry by 8-10% in coming years. The estimate suggest that processed food industry is poised to grow at 10% over next five years in the country leading the total size of the industry to 13,500 billion in 2014-15.

Read more on
http://www.commodityonline.com/news/Rosy-mood-for-FMCG-on-IMD-forecast-27648-3-1.html

Flow Diagram For Bakery Waste Water Treatment Plant

waste water treatment , bakery waste waster treatment , effluent treatment plant
Bakeries  generates large amount of waste water in process which are highly acidic in nature and cannot be discharged in municipality drainage or open drains . Every country has their discharge parameters for pH,COD , BOD ,TSS,TDS,Fat and Oil , Heavy Metal .

Bakery waste water consists of Flour , Fat and Sugar  from process  these waste are biodegradable hence biological treatment can be effective in reducing BOD of the waste water

ETP  ( Effluent treatment Plants)  for bakeries are biological  rather than chemical which are used for heavy chemical  industries .

Three type of biological treatment  are used in bakery waste water treatment

  • Aerobic ( aeration )
  • Anaerobic( Without aeration in enclosed area )
  • Anaerobic -Aerobic combined

The best results are  from combined treatment through aerobic and anaerobic treatment .

The Disadvantage  of combined treatment .

Foul Smell  due methane gas generation in anaerobic  reactor. ETP plant has to be located at distant place away from production facility.
Large area for reactors
Water Treatment: Principles and Design
Bakery waste handling

United Bakery Equipment Target UK Bread Slicer Market

US company United Bakery Equipment is set to launch a campaign to raise its UK food industry profile in conjunction with its UK partner, Midlands-based equipment agent and consultant Habwood Technical Solutions. The moves follows the highly successful installation of a high performance UBE band slicer at a leading UK bread bakery.



Peter Wallin, a director of Habwood Technical Solutions, said: 'UBE has been successfully making heavy-duty slicing and bagging equipment for the baking industry for 35 years. They are world leaders for the simple reason that their machines are the most durable and reliable on the market. They outlast and outperform the competition.'


In recent years UBE has had a relatively low profile in the UK but Dr Wallin says this all about to change. 'UBE fully recognise the importance of the UK market and we are determined to make further inroads.'


Dr Wallin went on: 'UBE's band slicers set the benchmark for continuous feed bread slicing machines and already exports them to bakers and food manufacturers in over 40 countries. The market leading 90-75 band slicer provides smooth, even slicing and is ideal for the British market.



'Slices are smooth and uniform because the 90-75 moves loaves through the blades at a slower penetration rate. Loaves enter the blades in a continuous line, not at intervals as in conventional “flight feed” systems.


'This continuous flow means 80 per cent more useful slicing time so a slow blade speed is possible. Hence the smooth accurate slices and it also means that blades last much longer. Plus, having a continuous infeed system rather than a conventional system ensures crippling jam-ups are avoided.


'When combined with a UBE reciprocating bagger, we believe the 90-75 is the front end of the most reliable high speed sliced bread packaging solution in the industry – up to 75 loaves a minute sliced and bagged.'


The lightweight slice thickness adjuster can easily be removed or put back in less than five minutes. This easy accessibility means that the slicer is easy to clean and maintain.

Source :

http://www.packagingeurope.com/NewsDetails.aspx?nNewsID=35566

What Are Different Types Of Baking Bands In Travelling Ovens

Travelling oven Or Conveyor ovens  consist s of Bands which travels  through the oven with the product to complete the baking cycle of the product .These bands are kept on feed end and delivery end drums  and the tension is provided either by weights or pneumatic pressure .Drive is given through motors to the drum .  High Temperature  elongates the band  the tension provided by weight or pneumatic pressure keeps the band from falling .

Several type of Wire bands are  used as per the application


wire mesh bands , tunnel oven bands , z-47 oven bands 1. Articulated Wire Mesh  : These kind   wire mesh  are mostly  are used in biscuit ovens  and biscuit manufacturing . Wire mesh  specifications covers.

Length x Width
SWG : 16/18/22
Mesh Type =  Z -47
Sides Welded Or Open
S.S or M.S

These  Wire Mesh are joined together  with  spiral links  provided by the wire band manufacturers. Good wire band can run for at least 5- 6 years . Most of the  oven manufacturers  source it from wire band manufacturers . Cleaning requires scrubbing band by mechanical means or putting of  bees  wax to melt on the surface of wire mesh which carries  dust along with it .


2. Flat Steel Band :  These are used in traveling ovens which uses  batter  or  viscous  dough for  baking . These flat bands made of  Stainless Steel  mostly used for products like Cookies ,  Swiss Rolls  and Cakes .
Flat bands are ordered as following specs. Costlier than Wire mesh Bands . Cleaning consume large amount water .

Thickness ( SWG)
Length xWidth



3. Modular Type Wire Mesh  :  These are baking band on which  either bread/buns/Rusk  are kept directly on the  modular band . The bands carries these mould or  baking trays through  baking oven . Small bakeries normally opt these kind of traveling oven.


Tracking of band   occurs due to tensioning   and can be adjusted through adjusting feed or delivery drums.

New Variety Of Salt Tolerant Wheat Developed - NSW Australia

Washington, Apr 24 (ANI): A group of researchers has developed a salt tolerant durum wheat that yields 25 per cent more grain than the parent variety in saline soils.



The breakthrough will enable wheat farmers to achieve higher yields of durum wheat in saline soils. Although durum wheat is less salt tolerant than bread wheat it attracts a premium price because of its superior pasta making qualities.


Recent field trials in northern New South Wales proved that durum wheat varieties containing new salt tolerant genes outperformed the other varieties in saline soils.


"By planting the new salt tolerant durum wheats in different levels of salinity and comparing their yield with other durum wheats, we've demonstrated an impressive 25 per cent yield advantage under saline soil conditions," says CSIRO scientist, Dr Richard James.


The CSIRO Plant Industry research team responsible for the breakthrough recently isolated two salt tolerance genes (Nax1 and Nax2) derived from the old wheat relative Triticum monococcum.


"Both genes work by excluding sodium, which is potentially toxic, from the leaves by limiting its passage from the roots to the shoots," says the leader of the project, Dr Rana Munns.


Through traditional, non-GM breeding methods aided by molecular markers the team was able to introduce the salt exclusion genes into durum wheat lines.


Salinity, a major environmental issue affecting much of Australia's prime wheat-growing areas, often prevents farmers from growing durum wheat. (ANI)

Chips Ahoy In Packaging Row


Kraft Foods wants a rival to say goodbye to cookie packaging that it alleges is strikingly similar to its Chips Ahoy brand.


In a lawsuit filed Tuesday in a U.S. District Court in Chicago, Northfield-based Kraft alleges that Interamerican Foods Corp. is selling chocolate chip cookies with packaging "that is very similar to, and was clearly derived from, Kraft Foods' package design."


Kraft said the packaging "is likely causing confusion, mistake, and deception among consumers."



Chip Ahoys , Kraft Food Group, cookies in us


Neither Texas-based Interamerican nor La Moderna S.A. de C.V., a Mexican company that the lawsuit says owns Interamerican, could be reached for immediate comment.


Kraft said Interamerican, which distributes in the United States food made by La Moderna, has disregarded requests to stop using the packaging, which the lawsuit claims, among other things uses the same blue color, light blue swirl highlights, and a yellow swirl in the lower left corner.



"Interamerican's unauthorized use of the Chips Ahoy! Trade dress is likely to deceive or confuse consumers into thinking that Interamerican's cookies are Chips Ahoy! Products," said the lawsuit, which alleges trade dress infringement, trade dress dilution and unjust enrichment.


Kraft wants Interamerican to stop using the packaging and is also seeking damages.

Author :Becky Yerak
Source: http://www.chicagobreakingbusiness.com/

Unibic s New Oatmeal Digestive Cookies Now Available With Retailers

Unibic s  is new entrant in Indian biscuit segment but has taken  firm ground on cookies segment . UnibicIndia  is a subsidiary of Unibic Australia .Its specialties are  quality cookies ,Cookies in India are still to be marketed as branded product ,largely we get cookies in local packs from  small bakeries   . With its main product  that of Anzac and Bradman  which includes  varieties such as  butter and chocolate cookies Unibic is trying to establish itself as Cookie s brand .

Unibic , Oatmeal Cookies , Unibic Oatmeal Cookies
Yet another company from Australia  with brand name Cookies  Man has  established base  in India  and is operating  since  year 2000. But its operating on bakery store chain model rather than going for mass production.

Unibic is  now promoting  Oatmeal Digestive biscuits  on Health and Wellness niche .  Its available in 100gm , 200gm pack .Digestive has the richness of Wheat Bran which gives about 20% of the daily requirement of fiber for an average person.

United Biscuits Reformulate Its Mcvities Cakes

United Biscuits range of products includes cakes , flapjack and bar  cake slices which it has reformulated keeping  in the view   company 's trans fat program .

United Biscuits has relaunched its McVitie's range of muffins, flapjacks and slices in the UK, the company has announced.


The group's programme includes changes to the shape and recipe of its McVitie's flapjacks to make them healthier and easier to eat "on the go", UB said.


The McVitie's flapjacks will be "more confectionery-shaped", UB explained, "aligning them more closely with cereal bars to make decision making simpler for busy consumers and making them much easier to eat on the go".


United Biscuits has also cut the saturated fat in the flapjacks by 35%. UK food manufacturers are facing voluntary guidelines to cut the level of saturated fat and sugar in biscuits and cakes.


"The saturated fat reduction across the McVitie’s range of flapjacks demonstrates our commitment to producing the best quality products that meet consumer needs, without compromising on taste," Mike Benton, McVitie's marketing controller, said.


Source : http://www.just-food.com/

Bakery China -2010 - 12- 15 May

One of the largest Industrial  Trade fair on bakery Industry in Asia and  Asia -pacific region  to be held at Shanghai .Annual trade fair

Venue :
Shanghai New International Expo Centre  from 12- 15 May 2010

Trade Fair profile


Visitor target groups:
Professional visitors and decision-makers from the baking and confectionery trades, from the bread, cake and pastry industry, from restaurants and catering companies.



Exhibition range:
Baking ovens and accessories, baking and pastry-making machinery, refrigeration, fermenting and air conditioning technology, baking agents, raw materials and ingredients, semi-finished and finished products, ice cream manufacturing, pasta making, furnishings and equipment for shops, cafés and patisseries, packaging machinery, equipment and material, decorative items and baking accessories, cleaning and hygiene, laboratory and measuring equipment, computer hardware and software, services.



Organisers

CABCI

China Association of Baking and Confectionery Industry, Beijing

GHM 
GHM Gesellschaft für Handwerksmessen mbH

Willy-Brandt-Allee 1 ,D-81829 Munich
Claudia Weidner,Project Manager
Phone +49 (089) 949 55 - 150

Nadja Düll,Phone +49 (089) 949 55 - 153,Fax +49 (089) 949 55 - 159

IMAG
IMAG - Internationaler Messe und Ausstellungsdienst GmbH:

Am Messesee 2,D-81829 München
Ariane Fuchs,Phone +49 (089) 9 49 22 314
ariane.fuchs@imag.de
Fax +49 (089) 9 49 22 350

Does Bakery Units Buy Wheat ?

Above  headline has been  a search term  to arrive at  bakerybazar . Yes  All major bakery companies buy wheat from open market  either  for their  own flour mills or to hedge from any sudden rise in price .

This has been the strategy for bigger bakery units  to lower their prices  . Procurement cell of these companies keep their men in the  commodities market and with arrival of  wheat they  do the negotiations  and buy bulk wheat  which then can be transported to own storage or to be stored at  flour mills and these mills can be paid  only  conversion or milling charges .Miller take orders to fill in their idle capacities .

Second option is to have contract farming where companies enters into contract  with farmers for certain volume of wheat at  a price lower than the market price and buy that wheat after the cultivation . Farmer are also willing as they get bulk order at good price from any government minimum price  .



Many advantages  of this strategy .

  • Reduce cost of flour
  • Sure of quality of flour
  • No Middlemen   hence  reduces cost
  • Can sell excess wheat when  prices are high

Voluntary Reduction in Trans Fat Not Implemented By Food Manufacturers- Canada



There has been ongoing  debate in food industry on how to enforce trans fat limit in food products , one group of opinion is to  leave it  to the manufacturers with few guidelines where as  second group of people  are demanding strict legal laws to reduce trans  fat . I think  best solution would  be educating people on bad effects of trans fat  rather than putting legal and statutory laws to reduce trans fat . Let  consumer decide for himself what is good and and bad for his health . Of course declaring content on package should made compulsory .

Bakery products   contains more trans fat than any other food stuff products like  cookies , biscuit ,wafers and cakes are rich in trans fat content . Now these manufacturers have to reduce trans fat as per the consumer demands for healthier version .

Here  is  a news  article from Canadian paper which shows the  in- effectiveness of voluntary  reduction of trans fat  by food manufacturers .


OTTAWA — Health Minister Leona Aglukkaq says the government's voluntary approach to get some food companies and restaurants to reduce the amount of trans fats in their products has failed — laying the ground work for possible regulations to limit the artery-clogging ingredient in everything from cookies to french fries.


Final results from Health Canada's two-year voluntary program are in, and the numbers show many processed foods and restaurant dishes are still stacked with trans fats, Aglukkaq admitted.


She singled out bakery products, doughnuts, cookies and desserts that "remain high in trans fat," as well as small- and medium-sized food service operators that "face challenges in controlling" trans fat levels in their menu items.



Read more: http://www.montrealgazette.com/health/Voluntary+efforts+trans+fats+have+failed+health+minister/2935839/story.html#ixzz0loCU2iQf

Cookies Vs Biscuits

Cookies and Biscuit  have difference in taste , bite  and as well as  in production process . It starts with dough the cookies have  batter or short dough where as  biscuits  are made of tighter dough which are subjects to more machinability with laminators , gauge rolls and  cutter / moulders .


cookies vs  biscuit
Biscuits
cookies vs  biscuit
Cookies
Most people confuse cookies with biscuits. The truth is when it comes to Cookies
and biscuits, there really isn’t much to compare. Cookies are softer and tastier than traditional biscuits. Cookies use wire cut technology that allow them to have a soft and chewy texture. Biscuits on the other hand, due the high compression of the dough piece in between the rubber roller and the die roll cavity, give a denser texture. When it comes to chocolate chips and fruit ingredients, cookies allows the inclusions to embed themselves in the midst of the rich dough, to give fantastic flavour and taste. Biscuits on the other hand, run a risk of burning the inclusions while baking, which is why most ingredients end up on the bottom of the biscuit.

Biscuit  production line 
Cookies production line 

Sugar Grinders - Major Bakery equipments

Sugar  is a major ingredients  for  all bakery products   whether in  bread , biscuits , cakes or wafer biscuit along with flour and fat . Addition of  sugar can be done in

  • Crystals or Granules
  • Powdered Form
  • Sugar Solution
  • Invert Syrup

All above mentioned  types of  sugar additions are done as per the requirement of  bakery products .. Mostly powdered  sugar are used to enhance the taste( sweetness )   of the product due to better mixing in dough stage  .

Powdered sugar are obtained  from Sugar Grinders  which  grinds sugar granules into powder form and  are basically of two types

Basic Types of  sugar grinder  are

Hammer types mill
Pin types mill

Particle  sizes of  these powdered  sugar can be altered through mesh   size

Capacity of Sugar Grinder/Pulveriser  : 500kg/hr - 1000kg/hr

Normal components of Sugar grinding systems  apart from  Sugar grinder  are

Screw conveyor  Or  Spiral conveyor -  Operators need to keep in mind the hygroscopic  nature of sugar  which may clog these conveyors frequently hence any wet sugar or high moisture sugar should be avoided  for grinding .

Dust Collector Bags : These are required to collect sugar dust  as huge amount  of sugar dust is generated while grinding  . These dust collector bags traps the dust  and these could be used in production . Dust collectors reduces the waste and keeps  the  environment dust free which very important for any bakery unit . Filter bags need replacement after  bags starts choking .

sugar grinders , sugar grinding equipments , grinders for sugar , bakery equipments
Safety precaution -  Sugar being hygroscopic in nature has tendency  to get fire on higher temperatures  hence  we should always ensure electric arrestors to the sugar grinding components such as mill, filter bags ( critical) etc.

One should always place  permanent magnets bar s into infeed hopper  for metal detection in the sugar .


Major Sugar Grinder supplier are

International
Bauermeister
Stephan Machinery

Local
Kaps Engineers
Mangal machinery

Racking Solution For Storage In Bakery

Racking solution , storage solution in bakeries , racks , shelving

Space constrain is a major problem for bakery manufacturers . You need space for  raw material , packaging material  and finished goods along with parts storage systems  engineering goods and work shop floor .

Storage space is required for

Raw material  
Packaging material
Plastic and wooden pallets
Work in Progress material
Finished Goods
Engineering  Spares
Rejected packed products
Workshop or maintenance working area

 racking , racks for warehouse,racking solution , pallet racks
With limited space one can optimise by introducing racking storage in their factory or ware house . Racking system uses vertical spaces rather than horizontal span hence reducing the space requirement . Goods can be stacked  on pallets  and the same can be stored or kept on these racks reducing the loading and unloading time .

Racking system can be designed  keeping in the view the height and width of the available area  and  can be designed to store products stacked on pallets .  we can design the racking cell keep the view the pallet dimensions .

Racks   are formed into  rows and columns  are  calculated in basis of  row x columns such as 6x4 , 8x4  etc  depending on the space available .

Another advantage is the dismantling and erection of these racks . These could be easily  dismantled and erected in short time  as these are made up with frames and  use fastener for installation .So any expansion can be done without any major cost .

Its highly suggested that bakery manufacturers  to go for racking systems to optimise their space . Using Forklift the materials can be stored upto 4- 5 meter  height .

Low Cost Strategies For Bakery Manufacturers


With cost spiralling upwards for most of the components  Options for bakery manufacturers are listed below  for reducing cost of production and  increase the profitability of bakery unit


Raw material availability

To start or move to area where  raw materials like Flour , Sugar and Fat  are available at low rates or areas where these material are processed in abundance.



Labour Cost

Putting or running plants  away from metros  or suburbans areas can reduce the overheads cost as living costs in  these  areas  are very low . Governments  have setup industrial zones in such areas  to help local populations with jobs and help in  industrialization of that areas sops like tax and duty exemptions are also given to the investors.



Fuel  Availability

Check  out  for areas where one can source fuel  at lower rates  for fuel such as Lpg , Ldo , Rfo  or CNG .With proper source of  electricity .


Logistics Infrastructure

Area  to be well connected with rail and road network as to  get raw material easily and transship finished good in shorter time .


Market proximity

Not to ignore the market proximity near by as it would reduce the  logistic cost of transportation and distribution channels .


Competition

Areas where  there are fewer competitors or no competitors can enhance the sales and in turn increase the profitability

Bread Dough Divider

dough dividers , bread dough dividers , dough divders , volumetric dough divdiders , pneumatic dough dividers

Bread dough divider is one of the critical equipment in bread automated manufacturing . Its main function is to  divide dough into number of equal  dough pieces.
Mostly  Bread Dough dividers are mechanical  devices  with manual adjustment but we can opt  for more automated dividers  with HMI  integrated to its operation where operators can  change variables from pre programmed software.Basic design are either Crank driven  divider or Hydraulic systems which operates  the ejector , ram ,knife , collector  controlled   by hydraulic directional  valves .
Most used Divider with medium to small bakery are  Crank type mechanical dividers . Its a  device which uses common crank to cut , push and drop  dough piece into equal pieces on the conveyor.
Volume adjustment can be done to correct the weight of these dough piece . Screw along with L –link which change the volume of cylinders to fine tune weights of the dough piece .
Dividers  are rated  by
Capacity  = Strokes /Min  Or   Dough Pieces Per Minutes
We can get bread dough  dividers   which can cut and drop  2,3,4,5,6,7,8,9  dough pieces  and are called tandem dividers .
It has been observed that  initially  the dough is less extensible  but as the time lapses it becomes softer  which affects the weight of dough pieces at bread dough dividers . Hence operator to continuously  adjust  and monitor the  volume of the  cylinder.

Features to  check  for Hydraulic  Bread Dividers
  • HMI  to be integrated with hydraulic system of bread divider
  • Automatic lubrication system
  • Cleaning arrangements for ram , ejector , knife and collector box
  • Knife made up of Stainless Steel
  • Remote weight control arrangement
  • Water wash down to clean entire bread divider
  • Cross and inclined conveyor
  • Flour duster

Major bakery equipment manufacturers are
  • Baker Perkins
  • Werner and Pfliederer
  • The Peerless group 
Other equipments
De panner
Dough Tilter

Life Imprisonment For Food Adulteration Under Food Safety And Standards Act

India,New Delhi, Apr 20 (PTI) The new anti-adulteration law makes food adulteration an offence punishable with life imprisonment and manufacturers can be fined up to Rs 10 lakh, Health and Family Welfare Minister Ghulam Nabi Azad said.


Replying to supplementaries during Question Hour in Rajya Sabha, he said the Food Safety and Standards Act passed by the Parliament in 2006 will come into force in next 3-4 months.


The Act integrates multiplicity of provisions under various food related laws. It will among other things regulate food safety standards and uniform licensing in the country.

Of the 101 sections in the Act, so far 43 have been notified and the rest will be notified shortly, he said.


The delay, he said, was mainly because several subjects were not under the Health Ministry and had to be brought under a common ambit.

Source : PTI

Warburtons - Most Popular Brand Of Bread In UK

warburtons , warburtaons bread , uk bread brands , uk bread manufacturers

Warburtons are undoubted the most popular brand in bread category  for Britain .  With a long history  of quality products with ever expanding bakeries across the Britain .
Established in year  1876  by Thomas and  Ellen  in  city of  Bolton . Employs  around  3500 people and have 14 bakeries across Britain from which its produces One Million bakery product per day .Turnover around 600 Mn GBP.Innovative bread varieties  has been  the hallmark of Warburtons  they produce bread under several categories such as  like whole grain , dietary , seeded and healthy


warburtons , warburtaons bread , uk bread brands , uk bread manufacturers
Products - Breads , Muffins ,  Tea cakes , Pan cakes , Rolls
Brands – Toastie ,All In One ,  Danish , Crustry , Farm House ,  Tasty Grains , Whole meal  and more
Competitors- Allied Bakeries  , RHM
Chairman – Jonathan  Warburton

HQ
Warburtons Ltd
Address
Back o'th' Bank House, Hereford St.
Bolton, BL1 8HJ 
United Kingdom
Phone:
0120 4 531004
Fax:
0120 4 523361

 you might also read

Top UK  Biscuit  Brands

Warburton's " We care " Advertisement

Warburtons are the most popular brands in UK  .Series of ads with core message" We  Care  "are displayed  across the media  and  are highly popular in UK .

Enjoy this video

Oxy -Bio Degradable Packaging For Bakery Products - An Alternative Packaging

Bakery Manufacturers have started using Oxy -Bio Degradable  plastic packaging for breads , frozen bakery products  and in shrink wrapping /Pallet wrapping .

World major bakery product manufacturers have switched to oxy -biodegradable  packaging . Mexico s  Bimbo group  and South Africa s Tiger brands  has already implemented for their products.

In  recent judgement by South African  Ad monitoring agency  have cleared  Tiger brand "Albany" bread bags  from using bio degradable word with Oxy -Biodegradable plastic packaging .

Plastic s have  created  environmental issues  in the world because of its non biodegradability . Governments have tried to dissuade people for using plastic bags and encouraged them to use alternatives such as paper bags or products packed in Oxy -Bio degradable packaging

Few Facts on Oxy - Bio Degradable Plastic Packaging

Standards available for plastic bio degradation

American Standard ASTM D6954-04
British Standard 8472 for Compostability
European Rule s EN 13432

  • Oxy degradation  in plastic happens from the time its manufactured . This process is initiated by a pro degradant additive which is added to speed up degradation process when plastic material is exposed to heat , light and stress.It reduces the polymers to level where micro organism like bacteria and fungi act upon it hence its  bio degradable .  This additive is by product of  oil refining .


• They will degrade in any outdoor or indoor environment, even in the absence of water. This is a very important factor in relation to litter, because a large amount of plastic waste cannot be collected. Most of the hydro-biodegradable plastics need to be in a highly microbial environment such as a compost heap before they will degrade.


• Oxo-biodegradable plastic can be programmed at manufacture to degrade within a timescale to suit the user's requirements. The rate of degradation of hydro-biodegradable plastics cannot be controlled.

• Oxo-biodegradable plastics are stronger and more versatile.

• They are much cheaper

• They are thinner, and use less space to store and transport, and less material to produce

• They can be transparent, so that the food or other contents within can be clearly seen.

• They can be recycled and can be made from recyclate. Hydro-biodegradable plastic cannot be made from recyclate, and cannot be recycled unless extracted from the plastic waste stream and treated separately.

• They can both be composted, but because the carbon is released more slowly from oxo-biodegradable plastic, the carbon becomes a food resource for growing plants.

• Bags made from them do not leak

• Less energy is required to produce and transport them.

• No genetically-modified ingredients

• They do not emit methane

• No residual plastic particles

• No organo-chlorine

• Safe for direct food contact

• Ideal for frozen food because they can be kept for long periods in sub-zero temperatures and will not start to degrade rapidly until the frozen food has been used and the wrapper has become waste.

• They can be used in high-speed machinery (such as for bread packaging) but the performance of hydro- biodegradable plastics in these machines is not acceptable.

• They can be incinerated with much higher energy-recovery than hydro-biodegradable plastic

• They can be made with the same workforce and machinery as conventional plastic products, but hydro-biodegradable products are made by a quite different process.

Source: http://www.plastemart.com/

We would like Indian Big 3 ( Britannia , Parle  and  ITC ) bakery manufacturers to take such intiatives  to reduce plastic waste by bakery product packaging


Oxo–biodegradable plastic made mainly from polyolefin polymeric material is now very widely accepted all over the World. It is manufactured by Symphony Polymers of UK.


It is available in India by its agent called Priti Plastics Pvt Ltd., Phone: +91-22-28614929 / 28637432, Email: contact@pritigroup.com

Albany South Africa 's Most Popular Bread

albany



Albany breads  are most popular bread in South Africa owned by Tiger Group .Albany has by far the biggest share of the country’s national bread market, with 12 major bread plants producing the Albany Superior, Olde Cape, D’light and Everyday ranges.Albany breads now claims to have oxy- bio packaging which is bio degradable .




Albany bread varieites


  • Albany Superior White Bread
  • Albany Superior Brown Bread
  • Albany Superior Brown Seed Bread (Low GI) Albany Superior Best of Both Bread
  • Albany Superior Wholewheat Bread Albany Superior Hi Top White Bread
  • Albany Superior White Low GI Bread for
  • Sustained Energy Albany Superior 100% Smooth Wholegrain


The Olde Cape range is fresh and tasty, packed with the wholesome goodness that nature provides.




  • Albany Olde Cape Brown Seed Bread
  • Low GI Brown Seed Bread
  • Albany Olde Cape Wholegrain Brown Bread
  • Albany Olde Cape Muesli and Fruit Loaf


Major competitor are  Sasko   and Blue Ribbon




History


During the 1970’s and 80’s, Tiger Oats and National Milling Co took over a number of independent bakeries to create “Albany Bakeries”. In 1983 Albany Germiston was completed, this was the biggest bakery in the country at that time and represented 20% of the baking industry in South Africa.


The Albany Brand has been around for approx 30 years. For many of these years the industry it competed in was regulated, which meant that: Each Bakery had their own allocated quota of products which they had to produce; punitive measures were in place if they under or over supplied; prices were fixed by the government; there was no differentiation, poor quality and no innovation in the market.


In 1991, the industry was de-regulated and the market became fiercely competitive with price being the main weapon used between competitors. This eroded the profitability within the industry and created a commodity market.


In 2000, Albany underwent some drastic changes in order to ensure the continuation of the brand. The key area of change was to reduce the number of bakeries around the country and install state of the art production equipment in order to launch the Albany Superior range.




This range offered superior quality which encompassed freshness, longer shelf life and whiter “white” bread. This innovation turned the market on its head and ensured the continued growth of the brand as well as the market.




In 2003/2004 the company once again brought innovation to the market by launching the Best of Both bread. The company understood that children loved white bread and wouldn’t eat brown or wholewheat bread, which parents wanted them to eat for the added health benefits (essentially the fibre levels).




Source : www.tigerbrands.co.za

Major Brands Of Bread In SA

Australian Bread Story

As its every where bread has become staple food for most of the house hold Australians have started experimenting new varieties of bread  such as  fiber or whole grain breads.

Article

BREAD, despite the inroads into our diet of growing wealth, multiculturalism, fads and the profusion of snack foods, remains the staff of life.



Australians have reduced average consumption but the bread industry has fought back, producing a profusion of varieties: wholemeal, whole grain, seeded, sweetened, sourdough and rye, artisan loaves, focaccia, ciabatta and flat breads. Bread is a $2.5 billion-a-year industry in Australia.



In 1948-49, Australians ate on average 64kg of bread a year. By 2000, that had fallen to 53.4kg. But bread remains such a staple of the national diet that when the food regulator, Food Standards Australia New Zealand, decided to fortify the population's diet with folic acid and iodine in 2009, it chose bread as the vehicle.

Australian  Bread Industry
Two bread companies dominate the market: Goodman Fielder, which owns 15 labels, including Helga's and Wonder White, a fibre-added white bread claimed to be the No. 1 bread brand in Australia, and George Weston, which owns 10 brands, including Tip Top and Burgen.

Woolworths is the single largest seller of bread, accounting for more than 30 per cent of sales. It both retails packaged branded breads and bakes its own in-store. Andrew Ortland, business manager of the supermarket's proprietary cakes and breads, agrees customer focus has shifted away from the traditional white into grain loaves.


Source &
Read more on
http://www.theaustralian.com.au/news/opinion/the-rise-and-fall-of-our-daily-bread/story-e6frg6zo-1225854419081


Kraft Recalls Tartar Sauce From Canadian Market

Mis Labeling by Kraft  reported in Canada . Manufacturers to strictly follow the rules on labeling as it important for consumer who are allergic to certain ingredients like nuts , milk , butter and egg .

A report
The wrong label--one not disclosing that egg is an ingredient--has brought a warning from the Canadian Food Inspection Agency (CFIA) and Kraft Canada for people to not eat certain Kraft Tartar Sauce.

The suspect item is a 355 ml size with a Uniform Product Code of 0 683071 0 and Best Before Dates of 10 OC 02 and 10 OC 08.

The Kraft Tartar Sauce was distributed in Canada.

No illnesses have been associated with the product.

Consumption of these products may cause a serious or life-threatening reaction in persons with allergies to egg.

Because of the mislabeling, Kraft Canada based in Toronto, Ontario is voluntarily recalling the affected products from the marketplace.


CFIA is monitoring the effectiveness of the recall.

Source :
http://www.foodsafetynews.com/
dt-16Apr2010

For more information, consumers and industry can call one of the following numbers: Kraft Canada Consumer Relations at 1-800-396-5512. CFIA at 1-800-442-2342.

TOP 20 Brands Of Biscuits In U.K

Listed below are the Top 20 biscuits by  sales volume  in United Kingdom
  1. McVitie's Digestive( United Biscuits   )  
  2. Kit Kat (Nestlé)   
  3. Go Ahead! (United Biscuits ) 
  4. McVitie's Jaffa Cakes (United Biscuits)   
  5. Kellogg's Nutri-Grain (Kellogg's  ) 
  6. Quaker Snack-a-Jacks (PepsiCo  ) 
  7. Jacob's Crackers (United Biscuits )  
  8. Kellogg's Special K Bars (Kellogg's  ) 
  9. Maryland  (Burton's Foods  ) 
  10. McVitie's HobNobs (United Biscuits)  
  11. Penguin (United Biscuits)  
  12. Kellogg's Rice Krispies Squares (Kellogg's  ) 
  13. Fox's Creams (Northern Foods  ) 
  14. Cadbury Fingers( Burton's Foods ) 
  15. Ryvita crispbread (ABF ) 
  16. Cadbury biscuits( Burton's Foods ) 
  17. Rocky (Northern Foods ) 
  18. Twix (Mars ) 
  19. Crawfords (United Biscuits ) 
  20. Blue Riband  (Nestlé) 




  
Source :
 
The Manufacturing Confectioner, February 2010, p. 18
Statistics obatined from Inforamtion Resources Inc.





Biscuit Grinders –How to reduce waste in biscuit production

Biscuit  manufacturing generates waste in form of 
  • Loose biscuits
  • Over weight biscuits
  • Under weight biscuits
  • Unpacked biscuits
  • Oven dropping
  • Rejection due to color
  • Rejection due to ingredients
  • Trial  waste
  • Packing machine rejections
  • Packing defective
These if not recycled can result in huge loss of money labour  fuel and packaging  for the company  . The best way to recover some value is to recycle these biscuits . These biscuits should be collected in hygienic ways in s.s  containers  without being contaminated  and with help of biscuit grinder turned into biscuit powder which can easily  be  used in fresh batch of mixing . Normally 1-2% of batch weight can be biscuit dust without affecting the dough properties . Ensure that  biscuit powder is labeled as per the variety  and is added in the similar variety .Excess addition can affect the quality of the biscuit .

Various type of Biscuit grinders are available in market
  • Rotary type   biscuit grinders
  • biscuit grinder
  • Hammer type  grinders





Principle  of biscuit grinder is that these defective biscuits are put into either pin type or hammer type grinders which on higher rpm reduces these biscuits into fine dust . We can always adjust these elements to increase or decrease  the powder size . Keep these  biscuit powder either in s.s enclosed containers or  food grade  plastic bags . Ensure that Rejected biscuits are screened with metal detectors installed on the feeding conveyor .

Popular Grinders are  from   equipment  International equipment manufacturer

  • Stephan Machinery
  • Bauermiester
Indian Biscuit Grinders can be sourced from

  • Kaps Engineer
  • Mangal Machinery

Unilever To Buy All Its Palm Oil From Certified Sustainable Vendors

Bakery Industry  are bulk  consumer of Palm oil  and 80% of the palm oil are sourced from  Asean countries . Manufacturers and Palm tree grower have created an environmental crisis in these countries through mindless encroachment of forest land through massive deforestation .  It would have better if all major food companies get their palm requirement through certified vendors which would ensure that they are producing palm oil through  sustainable methods .

A Report

Unilever today announced that it has secured enough GreenPalm certificates of sustainable palm oil to cover the requirements of its European business; as well as those of its business in Australia and New Zealand.


This is part of Unilever’s overall commitment to buy all its palm oil from certified sustainable sources by 2015.


GreenPalm is a certificate trading programme, endorsed by the Roundtable on Sustainable Palm Oil (RSPO), which is designed to tackle the environmental and social problems created by the production of palm oil. By selling certificates through the GreenPalm programme, palm oil producers can earn more for their crop through sustainable farming.



Gavin Neath, Unilever’s SVP Global Communications and Sustainability, said: “This is an important achievement and a significant step in our journey towards sustainable palm oil sourcing. Until suitable segregated supply chains become available, GreenPalm certificates are the best option to encourage growers to comply with the requirements of the RSPO and certify their plantations as sustainable. Our consumers can now confidently choose Unilever brands in the knowledge that we are actively supporting the development of a sustainable palm oil industry.”



Although there are now significant quantities of certified sustainable palm oil available on the market, there isn’t yet sufficient volume coming through segregated supply chains where buyers can have confidence that the refined oil which they are buying comes from a plantation, mill and refinery which have been certified sustainable.



Last year Unilever purchased 180,000 GreenPalm certificates at a premium to the market price for ordinary palm oil. This accounted for over 80% of all the certificates traded globally in 2009. We will double this volume in 2010.

"We hope that our actions will transform the palm oil industry and help put a stop to deforestation in South East Asia," concluded Neath.



Source :  http://www.foodbizdaily.com/

Kraft Food Inc Outsource Its Procurement Services To Capgemini

The rumours are true - Capgemini has announced its first major deal following the acquisition of on-demand purchasing solutions provider IBX.



The new agreement will see the French consultancy supporting Kraft Foods’ procurement operations in North America. The arrangement is a multi-year contract that makes use of Capgemini’s new, integrated platform to manage the food giant’s North American procurement services from front-end sourcing to category management.


“These services will streamline Kraft’s procurement operations and support their goal of sustainable performance,” said Hubert Giraud, head of Capgemini business process outsourcing.

Source :  blog.procurementleaders.com

Chinese Flour contaminated with Lime

China has been in the spotlight in recent years over food-safety scandals, including melamine-tainted milk that sickened thousands of babies in 2008, which have damaged the reputation of the country's food exports.



Bleaching agents, usually made from cornstarch, are added to flour to shorten the time needed for whitening. Substituting cheaper and heavier lime for cornstarch cuts the cost of producing the bleaching agent, which is sold by weight.


Consumption of Pulverized lime can lead to gradual damage to the lungs and eventually the entire respiratory system.

Yuzhong Food Additive Co. in Rugao, Jiangsu province, on the east coast, added 500g (1.1 lbs) Pulverized lime to every 2kg of bleaching agent, Legal Weekend, a publication run by the official Legal Daily reported, citing whistleblowers in the company.


The company sold bleaching agents to big flour mills in Jiangsu and neighboring Shandong and Anhui provinces.



The owner of the company, surnamed Chen, was cited as saying that his company was able to sell bleaching agent at 9,000 yuan ($1,319) per ton versus the market price of 11,000 yuan.


Flour is mostly used to make noodles, dumplings and steamed buns in China, especially in the north.

Source :  Reuter

Bakery workers are more prone to asthma - A Report

Bakery workers were nearly eight times more likely to have an asthma exacerbations than those working in other industries, reports a new analysis of 2003 European research data.



The occupational contribution to severe exacerbation of asthma was the focus of a review of data from the European Community Respiratory Health Survey (ECRHS), which is published in the European Respiratory Journal.


Occupationally aggravated asthma is an exacerbation or worsening of asthma in workers with previously existing asthma as a result of single or repeated workplace exposures to pulmonary irritants such as dusts and fumes, and the researchers point out that it contributes to loss of productivity due to sickness.


The research team said they analysed data related to a subset of 966 working adults in the ECRHS who had asthma, were from several European countries and were aged 20 to 44.

Seventy-four study participants reported having one or more severe exacerbation events, and this was defined as self-reported unplanned care for asthma in the past 12 months.


The authors noted that ex-smokers were less likely to have such an event than current smokers.


Substances hazardous to health in baking include flour dust, improver dusts including enzymes containing additives such as amylase, as well as cleaning and disinfectant products.


Last year, the UK Federation of Bakers, updated its guidance and associated training package on Dust Control and Health Surveillance in Bakeries in collaboration with the UK’s Health and Safety Executive (HSE) to reflect changes to the Control of Substances Hazardous to Health (COSHH) Regulations.


According to the regulations, bakers must reduce exposure to flour dust as far below the WEL of 10 mg/m3, to lower the risk of occupationally aggravated asthma. Avoidance of dust clouds which arise from throwing flour, disposing of empty flour bags and brushing, is also advised.


Bag emptying, sieving, dough making are processes that also create a lot of dust.


Other recommendations to bakers in terms of mitigating dust exposure is to start up mixers on slow speed until wet and dry ingredients are combined and to use dredgers or sprinklers for dusting.


Published by : http://www.bakeryandsnacks.com/
Source: European Respiratory Journal

Title: The occupational contribution to severe exacerbation of asthma
Authors: P.K. Henneberger et al
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