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FSSAI Appoints "Authorised Officer's" For Mumbai and Kolkata Ports

Imported food items has to get clearance from port authorities  and person responsible for these activities would be Authorised Officer appointed by FSSAI .

After Chennai  Ports  appointment  of  Authorized Officer  FSSAI   has now appointed Authorised Officer's for Mumbai as well as  for Kolkata  ports .


According to an  order issued by the Fssai, MS Karak, deputy director and SK Mohanta, senior marketing officer have been appointed as "Authorised Officer" for Kolkata Sea Port and Haldia Sea Port respectively.

Further SK Halder, senior marketing officer and Ais Kumar, deputy director have been appointed for Mumbai Sea Port and JNPT, Nhava Sheva, ports respectively

The functions of the Authorised Officer will, inter alia. include the existing functions of the Port Health Officer under the PFA Act, 1954, with respect to imported food clearance process, in coordination with the customs department, the authority said in a statement.

"During the absence or leave period of one Authorised Officer, the other Authorised Officer will discharge the functions of Authorized Officer for that port for imported food clearance process. Accordingly, for any matter related to imported food clearance process the above mentioned officers may be contacted in place of the Port Health Officer," Fssai informed.



for more visit 
www.fssai.gov.in

Lighter Oven Bands Could Result In Energy Saving

Energy  savings   strategies for bakeries  includes  oven  band heating   .  Oven bands are of various types  which are used to convey  wet  products  to the oven  for baking . Normally this type of oven bands are required in biscuits , cookies , pizza , Swiss rolls  manufacturing using tunnels oven with length varying from 150 ft - 300 ft  . Heat   balance of oven   shows that  product itself requires 30- 40%  for its own heating , 10 - 20 %  is required for  oven heating and balance heat  used for heating of  make up air ,oven  and losses. Oven band  have repeated cycle of heating and cooling .


Heavier Belt  requires more heating  than the lighter belt .Type of belt used in oven  impacts the energy cost of the product. So  any reduction  in the thickness  of band  would result is less energy  required for band heating .
Many  manufacturers have  switched to  lighter oven bands for energy savings .



Report by Reading bakery Systems

Imaforni Intl S.p.A - World Major Bakery Equipment Manufacturers - A Profile

Imaforni have been serving world bakery industry  for long . It has installation across the globe and  bakery equipments have been installed in numerous bakeries in world . Imaforni  have been pioneer in bakery technologies  its manufacturing expertise and  services  had made  them  world leader in bakery equipments .Established  in 1962   This  Italian  bakery  equipment brand  has established  its popularity among bakery manufacturers for better design and service .Imaforni  has installed and have equipments  in  more than  110 countries  with 170 people employed  in the company .

Equipment manufacturing  are categorised  in following section in  Imaforni Intl Spa

Bakery

Imaforni  market leading mixing and forming equipment is based on over 50 years experience of the specialist needs of high-output plant bakeries producing a wide product range. Other areas of expertise include baking, and there is specialist equipment for the production of niche products such as Pizza , swiss rolls and cookies


Hard  Sweet Biscuits / Cracker/ Soft Dough /Cookies
Imarforni , Imarforni Intl s.p.A, Imarforni Bakery equipment
pic courtesy - Imaforni
Hard sweet biscuits and cracker/ soft dough / cookies  unit  have following units  such as Laminators , cutting or moulding units , gauge rolls , baking ovens ( tunnel oven s )  , Mixers , Packaging machines, depositors , oil Sprays , cooling conveyors

Muffins . layer cakes  ,Pizza and   Swiss rolls
Swiss rolls  have sponge sheets  baked into oven  with other decorating devices   which perform different functions such as  fillings , rolling , shearing   etc these rolls are then packed in hfw packing machine .
Cake plant s have  planetary  mixers with which   batter    are prepared   and placed in paper boxes and these are placed in moulds  for baking .The depositor may be made with a double head to produce two-colour products. For the production of more sophisticated products, it is also possible to position two depositors one after the other. The task of the oven is to transform the liquid material into a tasty, edible, appealing food; consistent temperature and uniform baking are essential factors for obtaining the desired lift and quality

After  Sales  Service

Imaforni   takes complete project from design to commissioning stage  from  customer . through their Aftermarket services  from Italy and regional centres .Imaforni  provides excellent support in terms of spares for their equipments such as moulds , dies , moulders and cutters  , service contracts , benchmarking , optimising ,inspection and measuring equipments.
  
Brief History
It was in 1962 when Demetrio Castello and Ugo G. Bademer put a name to their passion for the design and manufacture of industrial equipment: Imaforni was born.Today Imaforni is an international world leader, and its vast know-how has made it a landmark in terms of the reliability of its equipment and the innovation of its design.Since 1962 Imaforni has been coming out with  innovative products in field of biscuit , bread , cake  manufacturing equipment .The major competitors  for Imaforni  are  Baker Perkins , Werner Pfliederer

HQ
IMAFORNI INT'L S.p.A.
37030 Colognola ai Colli - via StrĂ , 158 - Z.I.
VERONA - ITALY

Phone: +39 045 617.47.11
Fax: +39 045 615.00.65
website : www.imaforni.com

Email : info.ima@imaforni.it

Pepperidge Farm Inc To Reduce Salt In Bakery Products

After number of  American food companies  such as  Pepsico , Kraft , General Mills Inc and Bumble Bee foods  taking  initiatives for salt reduction  in their product  ,Pepperidge Farm Inc joins this club by declaring its plans to reduce sodium in its 69 products by 10- 33%.Higher Level of salts  in food are responsible of  many heart related ailments


 A Report

PORTLAND, Ore. (AP) -- Pepperidge Farm Inc. says it will cut the sodium levels in the majority its breads, rolls and bagels by 2011, making it the latest of many food makers to respond to demands for healthier products.
The company, owned by Campbell Soup Co., said the reductions will ultimately result in sodium levels 10 to 33 percent lower in 69 of its U.S. bakery products.
Health experts say Americans eat too much salt and the vast majority is from processed food. That excess is dangerous because sodium can contribute to high blood pressure, which can lead to stroke, kidney disease, heart disease or heart failure.
The issue has become so pressing that the Institute of Medicine issued a report in April that urged the federal government to limit salt allowed in food.
Pepperidge Farm said it has already begun some of the reductions, such as cutting sodium in its original white bread from 225 milligrams per slice to 150 milligrams last year.
Based on positive response to those changes and growing consumer demand, the company said it decided to aim to lower sodium levels 80 percent of its products by February 2011.


read more on  yahoo news

Top 14 Popular Bakery Products To Start Your Bakery Business With

Bakery products  which are now popular with consumers and much in demands and  with newer technologies and innovation,  new recipes and   packaging  for better shelf life  one could  start with  popular bakery product to launch bakery  business . Check competition  in the neighborhood ,find the local preference of the population  , plan your investment and take  the plunge in the world  of fascinating bakery products.Most popular bakery items are  now being  branded with innovative packaging  which were earlier  made in organised sector .

One can have  bakery business  in  form below mentioned business formats  and this  also answers  the question as to how to start a bakery business in india

Home made bakery items
Bakery  shop
Bakery Cafe
Central Kitchen Concept
Small/Medium/Big automated bakery plants



Bakery  products  can be categorised into following   types  

Dry   - Longer  shelf life  but lower margins like cookies , biscuits , rusk


Wet  - Lower shelf  life requires additional food safety  equipments  but with premium margins.  cakes , pies , bread , cup cakes ,pastry  etc
 
Frozen  -   For people  who would like to bake  as per their own timing and style


Most Popular  Bakery Items are

  1. Biscuits /Cookies
  2. Cakes
  3. Bread/Buns/Burgers/Rusk
  4. Wafer Biscuits
  5. Pizza
  6. Dough Nuts
  7. Bagels
  8. Waffles
  9. Muffins
  10. Cupcakes
  11. Pies
  12. Swiss rolls 
  13. Puff
  14. Pastries
 These  best selling bakery items can be produced and packed  to start  profitable bakery business
ebook on bakery manufacturing process
bakery products
Start & Run a Home-Based Food Business

Food Conveyor Belt From Habasit

 Habasit  one  of the world major  belt  conveyor  manufacturers  having representation in all major regions . It has come up with new  food conveyor  belts  as per FDA standards for pizza and bakery products

Habasit America introduces XVT-2396 TPU food conveyor belts to our food processing line. This blue colored belt food belt is calendared coated and offers a smoother surface for easier cleaning. The contrasting blue color allows for easy identification of food product rejects. This belt is most commonly used in bread, pastry and pizza processing.

food conveyors , habasit conveyor , pu conveyor , pu conveyors
for more visit  www.habasitamerica.com

Best 4 Ways To Keep Your Daily Bread Fresh

An  useful article  for everyone   who  buys bread  on daily basis  . Certain  steps to keep your bread fresh .

Stale bread is tasteless bread. That is how we use to describe bread that loses its crustiness and delicious airy characteristic. So why not learn ways to keep bread fresh until dinner tonight or better yet, breakfast tomorrow? When baking your own bread or buying newly baked bread, you must remember that there are certain steps to follow to prolong its crispiness and retain its baked oven taste. Here are some good ideas.

1. Avoid wrapping warm or hot bread too soon because the hot air that would be trapped inside the packages could cause condensation and moisture. When this happens, the moisture could seep in to the other parts of the bread and make it limp or soggy.

2. When storing the bread keep it on room temperature while in paper, sealed plastic bags or airtight break box. It can last up to one week if it is on secured and clean container. Keeping the bread as well inside the fridge can prevent the molds from quickly contaminating it although other bread makers may not recommend it because accordingly if the temperature fails molds may still grow on it.


3. If you want to store bread for longer periods, wrap the loaf in foil and put it inside airtight plastic bag and keep it inside the freezer. If possible, the loaf must be whole to prevent freezer burn but if you want to cut out a slice make sure the remaining part are once again stored in the same condition.

4. Frozen bread needs thawing at room temperature. When thawing completes, warm the bread in the oven with a 350 degrees Fahrenheit for around ten minutes to make it crispy again. If there is no oven available, slices can be put into the toaster.

Maryann loves to cook and really enjoys writing about her experiences. She recently purchased a new KitchenAid toaster that does way more than what she ever imagined. The author also has a hearing impairment. This has made it quite challenging for her in the kitchen. To fix the problem, Maryann came up with a solution and would like for you to check out a review for how she never missed the timer at http://beltonehearingaids.org/beltone-touch-hearing-aid-review.

Article Source: http://EzineArticles.com/?expert=MaryAnn_Reynolds

Parle Counters Competition With Plans To Increase Capacities

 Parle  have  taken on to competition  with  declaration  that it   would enhance its capacities in tune of 15 % . with  competitors planning for  expansions such as Britannia , ITC , Unibic  and new entrants  like Shakti Bhog and United Biscuits it has to be aggressive to protect its turf  . Parle has recently   being elevated itself to No-1  company   in  Indian biscuits  market  by volume of sales .

 

Article
Parle Products is extending its distribution network and increasing manufacturing capacity by a fifth to maintain its market share. The leading biscuit maker has been unable to meet the growing demand for its products through its distribution channels.

Praveen Kulkarnii, general manager (marketing) of Parle Products, said they had not been able to meet the demand due to supply issues. “We are increasing our capacity by 15-20 per cent. The franchisees for outsourced manufacturing would be making investment for capacity addition.”

Parle, which clocked a turnover of Rs 4,000 crore in 2009-10, markets products such as Parle G, Melody, Monaco and Krack Jack. The company is expecting its sales to grow by 15-20 per cent this financial year.

The company is looking at expanding the product portfolio by introducing newer categories. “Parle Top, which was launched recently, will be extended to other markets in a few weeks. We will be spending around Rs 5-10 crore for advertising,” said Kulkarnii.

The market is split between three major players — Parle, Britannia and ITC — and a clutch of regional players.

“We are aware of the increasing market share of our rivals. We are trying to plug in the gaps in distribution. We are beefing up our marketing strategies and promotions, advertising to woo consumers,” said Kulkarni


read more on 
http://www.mydigitalfc.com/news/parle-increase-capacity-strengthen-distribution-255

List of Healthiest Burgers

Here is a list of 40 healthiest Burgers consisting of different recipes from different fast food chains  with calories


Healthiest Burgers

Gasifier could cut fuel cost in Bakeries

In one of   my post  on energy balance    we got  response from a gasifier  manufacturers  M/s Infinite  Energy P ltd  who have  pioneered  biomass conversion  and its application to bakery industry with processes like  biomass gassification,biomass pyrolysis , biomass briquetting and biomass drying.  I thought  to post a article on this technology .

With increase in fuel prices the bakery manufacturers  are now experimenting for low cost technology  to save fuel cost . One such  technology is  gasification . Thermal gasification is a process that converts biomass usually consisting  of  fire wood  into burnable gas or in other words to get producer gas . The producer gas  can be piped from the gasifier  to ovens which  is burnt  in specially designed burners . Wood can be replaced  with biomass briquettes , rice husk , coconut shell or any other  powdered  biomass in the process.




Gasifier , Gasifier In Bakery , gasifier to cut fuel cost , gasifier
Pic courtesy - Infinite Energy Pvt  Ltd .


Gasifier  is basically  a chemical reactor  where  reactions like pyrolysis , combustion and reduction  takes place .It effectively replaces the  expensive liquid gases with  low cost  wood  without any change  in operations .

Advantage of  gasifier  are  that they  use low cost fuel such as wood and  ensures minimum energy loss . Dry gas generators  improve overall thermal efficiency .  Most of the operations have been automated except for  the biomass feeding and  ash disposal which are at present done manually . Other advantage  of such gasifiers are  its has low waste generation  and zero liquid effluent.

Gasifier process benefits

  • Reduced  energy  cost 
  • Extremely  fuel efficient  combustion with  high combustion temperature
  • No emission  of  air from  the gasifier 
  • Environment  friendly 


Indian companies which have installed gasifier
 
Ravi food , Hyderabad
Raj Agaro Hyderabad
Sururchi Biscuit Kolkata
Satya Biscuit , BHOPAL
Suraj Biscuit, Rajkot
Harvest Gold 
Super Bakers , Vadodara
Kushboo Namkeen

You can contact 


Infinite Energy Pvt. Ltd.
Regd Office: 1 floor,”Baba house”,149 A,kilokri,opp.Maharani Bagh,New Delhi 110014
Works: Village-Bakhri,opp sainik colony,Faridabad,Haryana
Ph: 011-65273819,65191937
Mob: 9212084933
Fax: 011-26903696
E-mail: infinitenergy@vsnl.net
           infenergy@gmail.com


http://www.infiniteenergyindia.com/

Manglam Gasifier  from  Eagle Bakers Pvt Ltd
154, Industrial  Area , Jhotwara , Jaipur -302012, Rajasthan ,India
ph - 91-141-3296631. Fax - 91-141-2344854
email : manglamgasifier@yahoo.com
webiste : www.manglamgasifier.com








Rice Bread Popular In Japan

Good news for people allergic  to  wheat  and  bakery products made up of wheat flour  and to those countries which  does not have wheat grown in their country .  Japanese  bakers have  developed  rice bread   which is gaining popularity  among   Japanese people .

A report

Rice bread , Alternative to  wheat Bread , Rice flour bread
Pic  Courtesy : CNA 
TOKYO : Rice has always been a main staple in the Japanese diet, but the consumption of rice has been falling in recent years - hurting the rice industry.

Making bread with rice flour is gaining popularity in Japan.

Hisako Sato, a baker at KiNaRi, decided to try it out.

She said: "For Japanese, rice is something always there. If I can use rice to bake, I want to try using it."

Hisako uses organic rice from Akita in northern Japan, her hometown.

One drawback of rice bread is that rice flour is more expensive than wheat because of the higher grinding cost.

But now there is an alternative - making bread from the readily-available rice grain.

The manufacturer of one machine claims it is a world's first. Chie Ito, who works in the Marketing department at Sanyo Electric, said: "Most of our wheat is imported. We hope that more people will consume rice harvested in Japan in various ways. So we have decided to propose a new eating style using rice in bread."

One cafe uses the machine to make its popular rice bread. Its secret recipe consists of rice, sugar, a tinge of salt, dry yeast and shortening.

Its rice bread comes with toppings such as small fish jako and fried burdock roots.

One customer said: "It is nice to have such toppings. It can even be served with seasoned seaweed paste, and spicy cod roe."

For those who are allergic to wheat, it is believed that rice bread makes a great alternative.

According to Japan's Agriculture Ministry, the consumption of rice has halved in the last 50 years to about 59 kilogrammes per person a year. And the food sufficiency level has fallen from 76 per cent to 40 per cent.

Now, the government is counting on rice bread to rescue Japan's dwindling rice industry.

Source
http://www.channelnewsasia.com/stories/eatndrink/view/1080175/1/.htmlCNA/ms

New Index for Growth - Biscuits

Interesting observations by  Mr Subir  Roy  on  making development Index linked with quality of biscuit  of  a nations .He tracks  down  biscuits  in India  from era of fifties and sixties  to   improved versions of biscuit  available in present time . For  him  development  has  to been seen  through quality and competition  available  in items  like food . Interesting essay  how things have changed for  biscuit  industry  in India

Excerpt

"Much fine-tuning needs to be done before the new development index can be applied usefully across countries but the candidate has great potential. A key decision will be to determine whether the index is to be based on a particular biscuit or biscuits in general. While one biscuit will have all the virtues of specificity, the genre scores in comprehensiveness. My earliest memories, going back to the fifties, is of biscuits being a tremendous treat, the excitement over the prospects of being able to consume a couple of them being akin to the excitement over developing the country rapidly, five years at a time, that was then widespread. Then came a long interregnum, from the sixties through to the eighties, when developmental progress floundered and with it the quality of biscuits. Things began to change in the nineties and if you want a measure of the country picking itself up and going places, all you have to do is to look at the sea change that has been taking place in last 10 years or so in biscuits. Not only has quality improved, increasing competition has kept prices low and the sharp rise in real per capita incomes in the last several years is accurately reflected in the higher value that biscuits have been delivering.


Read more on
http://www.business-standard.com/india/news/subir-roynew-development-index/407675/

Types of Industrial Biscuit Ovens

Various  types of biscuit ovens  are used in biscuit industry  for production of   varieties of biscuit .  Selection  parameter  for   any biscuit  oven are capacity ( which covers length ,width  and speed ) , products , baking time  and type of fuel  .Normally in bakery parlance  ovens are defined as per  width and no of  baking zones .

Biscuit Oven , Industrial  Biscuit oven , Tunnel Oven , Direct fired oven , Indirect oven Biscuit ovens are mainly  classified  under  following  types

Direct gas fired

 The gas fired  oven is used  for those product  that require  great heating power . They can burn natural gas  or LPG . The gas  is mixed  with air  in a special  mixing pipe  based on  the Venturi tube  principle . In each zone  the heat at  top and bottom  can be  independently set by regulating  the two combustion  air fans which controls  the volume of gas  fed  to the  burners . A bar graph potentiometer  set by operator  can be  used to select the heat ratio between  top and bottom . Each zone is equipped with a suitable humidity  extraction system .


Indirect   radiating  cyclotherm oven

 The Indirect Gas / Diesel fired ovens  also known as  cyclotherm  oven - transfer heat  to the product   by radiation . Each zone consists of  set of tubes  at the top and bottom  of the baking  wire band  through which  the hot air  which has been previously heated  by burner flows .

At the end  of each baking  zone the hot gasses are collected  by a plenum and returned  by blowing  fan to the burner  where they  are heated  up again  to the working  temperature  and sent back  to the tube circuit . The heating  system  is there for  completely  independent  and the products  of combustion   does not  comes in contact with dough being baked . Each zone  has  extraction fan to remove humidity from  baking chambers .

Convection oven 
The convection  oven  is suitable  for baking delicate products  like cookies , wire cut  or sponge . Its baking chamber  is constituted  by a plenum  duct positioned  on the top and bottom  of the baking wire band  where hot air is  gently  blown out of  properly  designed  slats  and comes  in  contact  with the dough . The heat transfer  is mainly by convection . The convection  type of oven can be  direct  or indirect . In those cases  where the available fuel  is natural gas or lpg  and the reduction  of baking time is a necessity the direct convection  is the  correct choice .  In the  In direct   convection type of  oven  the  air is heated  up by passing through  a dedicated  heat exchanger  hence  baking  never comes into contact  with the dough .Humidity  is removed through extraction fans in each zone .

 

Hybrid  Oven

Hybrid ovens are those  ovens which have combination of any of the above types of ovens.  Sections are divided  into different type of heating  systems , depending upon  product and its baking  requirement .
  


Electric  Oven

Electric ovens  are  not so popular with  manufacturers due to low cost of lpg,cng or diesel as compared to  electricity . Oven  consist of electric heater s  which  en capsuled into radiating pipes  . These are then set  for set temperatures by thermostats .

Major Bakery Manufacturer In Green Peace Safe Food Guide (2) Red List

  GM food  stands for   genetically -Modified   Food  . Green peace  has  given  ratings for  Indian food companies  for  their policy and  practices against GM food  . Green peace  has taken  lead  in anti  -GM food

New Delhi, India — Greenpeace today released the Safe Food Guide version 2.0 that ranks 25 of the most popular food companies which hold a major share of the market in India. Based on their responsibility towards Indian consumer on the GM food issue, the Guide categorizes companies as green, yellow and red.
Dabur and KRBL emerged as the top green/ companies while Nestle, PepsiCo, Haldiram and Hindustan Unilever Ltd among others faired poorly to find themselves on the red/list.

The current and long term policies of these companies on the use of genetically modified organisms (GMOs), their willingness to inform their position to consumers and  proactiveness in ensuring a labelling and liability regime on foods derived from GM crops, were the main  parameters used in this guide.

On the basis of these factors each company was assessed.

The Red list include companies like Nestle, Pepsico, Cargill, Hindustan Unilever Ltd , Britannia, Godrej Hersheys Ltd., Haldirams, MTR, Parle Biscuits Pvt. Ltd., Agrotech, Surya Foods, Amul, GSK, FieldFresh (Bharathi Enterprises] and Kelloggs. These companies have not taken any concrete steps to provide Indian consumers with GM free food  for now or in future  thereby being irresponsible.

Green list companies include Dabur India, KRBL Ltd. whose flagship product is India Gate rice and Vippy Industries .These companies have not only taken necessary steps to ensure that they remain GM-free now and in future but also are ready to engage with the government and relevant industry associations to keep the Indian food market free from GM food.

Yellow list companies include  popular brands like Cadbury's, ITC, Ruchi Soya, LT Foods, Heinz India, Bambino Agro and Kohinoor Foods Ltd., which have said that that they are committed to sourcing ingredients that are GMO-free but are yet to take a long-term position on being GM free or share their position with the consumers.


Source :
http://www.greenpeace.org/india/press/releases/greenpeace-releases-safe-food

Private Label In Bakery- If you have the money We have the Products

Private label products concepts which has been successful and initiated by  many super markets , malls , mega marts  convenience  stores   are now being taken over by individual entrepreneurs , businessmen and investors . Private label concepts is giving tough times to branded biscuit  category world over  .  Business groups who have money to invest are following this route  for  profits .

Advantages for  private label products

Investors need not to spend on assets
Test market  for  any product
New Product development
No overheads  for this kind of business
Manufacturer with Idle capacity can  have orders

Here are basic steps in  any private label production in Biscuit Industry


Get a low cost manufacturer  to produce your kind of product with  negotiated price . Here manufacturer can be from within the country or can be sourced from offshore manufacturers  ( countries like India ,China, UAE , Philipines , Malaysia , Srilanka , Singapore , Thailand , Vietnam , GCC ,CIS  Countries )

Check for food safety management system  such as GMP , HACCP , BRC ,ISO etc for quality .

Open LC  for the  ordered quantity with delivery dates

Finalise the product and packaging design (  Ensure that the product specifications and labels confirm or adhere to the food laws of the country to which product  is   marketed  )

Production run

Inspection before despatch from any reputed third party

Dispatch from manufacturer

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



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