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 .
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
 |
| 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.
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 Strà , 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
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
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
- Biscuits /Cookies
- Cakes
- Bread/Buns/Burgers/Rusk
- Wafer Biscuits
- Pizza
- Dough Nuts
- Bagels
- Waffles
- Muffins
- Cupcakes
- Pies
- Swiss rolls
- Puff
- Pastries
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.
for more visit www.habasitamerica.com
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.
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
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
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
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 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
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
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
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.
 |
| 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
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
A report
 |
| Pic Courtesy : CNA |
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/
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 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 .
Biscuit ovens are mainly classified under following typesDirect 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
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
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
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
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