Commercial Production Of Rice Flour Meant For Bakeries Started In Srilanka
A report
Rice-based industries are to be promoted by the Mawbima Lanka Foundation under the patronage of the Central Bank and two state banks with the aim of encouraging industrialists to use excess rice for the production of value added products.
Bandara Industrial Services (Pvt) Ltd, Veyangoda has introduced its rice flour to the market under the brand name Healthy Fla at a ceremony held at the BMICH in Colombo on Thursday. Journalists were given an opportunity to taste rice-based food items prepared by using 'HealthyFla' at the event.
The rice flour is being milled at the Bandara Industrial Services state-of-the-art rice flour milling factory in Veyangoda. The Central Bank has provided financial assistance to set up the factory under its Viskam Loan Scheme.
HealthyFla, specially manufactured for bakery, confectionary and biscuit industry, is based on 100% specially selected best quality Sri Lankan rice varieties milled at desired temperature with latest state -of-the-art milling technology in maximum hygienic conditions, thus it contains no artificial chemicals or additives.
source
www.sundaytimes.lk
Big Food MNC's Say No To Sugar In Jute Bag s
A report
In a body blow to the ailing jute industry in the country, major corporates like Coca Cola India, Cadbury, Nestle India and GlaxoSmithkline have outright rejected the supply of sugar in jute bags. These firms have argued that the jute fibres are contaminating the sugar that they use for manufacture of their products.
These corporate majors, have instead opted for supply of sugar packed in plastic bags.
The snub to jute bags by these corporates has come at a time when the Jute Commissioner's Office (JCO) and the Indian sugar industry have locked horns over the availability of raw jute and production of jute bags in 2010-11.
Over the past few months since the peak sugar season started, all the four food and beverage companies have written letters in phases to the Indian Sugar Mills Association (ISMA) expressing their concern over jute sacks and favouring packing their materials in polypropylene sacks.
ISMA in turn has taken up the issue with the Union Textiles Ministry and the Jute Commissioner's Office (JCO) in Kolkata.
source
business standard
Biscuit Manufacturers Setting Up New Plants In Bihar
Britannia Vs ParleBihar has been witnessing a renewed interest from national and regional biscuit manufacturers to set up manufacturing units . Up till now few biscuit manufacturers were present in the state but with CM Nitish New Industrial policy major players have put their money on the improved situation in the state . Britannia , Parle , Anmol , Sona and Sabisco. have already begun their construction and installation plans .
A report
Three of the units, which are directly being set up by the companies, are coming up in Hajipur. The other unit, being set up in Muzaffarpur, is a joint venture with a local company getting the franchise of a reputed brand.
The units will generate employment of over 1,000 people.
Britannia is setting up its biscuit-making unit at Hajipur, around 25km north of Patna. The unit is likely to be operational by September this year.
It will have the capacity to produce 50,000 metric tonnes of biscuits every year and the company would invest about Rs 55 crore under this project. It would provide employment to 330 people.
Bansal biscuits, the makers of the Anmol brand of biscuits, too are setting up their unit in Hajipur. Biscuits made in this unit are likely to hit the local market in March this year. This unit would have the capacity to make 12,600 metric tonnes of biscuit per annum and would provide employment to 117 people. The company is investing about Rs 23 crore.
Another unit that is coming up in the same city is that of Sona Biscuits, the makers of the Sobisco brand. The company is investing over Rs 24 crore for setting up its unit which, after completion, would have the capacity to produce 15,000 metric tonnes of biscuit per annum. This unit is likely to become functional by March this year and it would provide employment to 219 people.
The fourth unit is coming up at Muzaffarpur, around 80km north of Patna, and this is being set up under the private-private partnership model. One Lavanya Finvest Private Limited has taken the franchise to produce the popular ParleG brand at this unit.
The setting up of this unit would attract an investment of about Rs 25 crore. The unit, which is likely to start production by the end of this year, would have the capacity to produce 36,000 metric tonnes of biscuits per annum. This unit would provide employment to 434 persons.
The Bihar Industrial Area Development Authority (BIADA) has provided land for all these projects. “We processed the proposals at a very quick pace as the state government is determined to ensure that investors coming to the state face no hassles,” a highly placed source in BIADA told The Telegraph.
The source said work at all these projects are going on at the desired pace and going by the progress made so far, biscuit production in all these units would start this year itself.
source
www.news.biharprabha.com
PepsiCo Joins Kraft , UB & GSKB To Add Competiton In Indian Biscuit Market
A report
Forget cola war, PepsiCo now wants to battle it out in the Rs 11,000-crore Indian biscuits market that is getting chock-a-block with new entrants. The American food and beverages maker, which launched Aliva baked crackers in 2009, will start test-marketing oats-based premium cookies under its Quaker brand next month, two officials directly involved with the development said.
PepsiCo India is among a slew of domestic and international companies rushing to the fastest-growing processed food segment in the country, growing 20% a year, faster than noodles and potato chips. “The category will explode this decade,” says Nikhil Sen, biscuits industry veteran and MD of Bangalore-based biscuit maker Unibic India. American major Kraft Foods is expected to kick off its India foray with biscuits some time this year.
Source
The Economic Times
Flooring s In Bakery Plant
Choosing the Right Flooring for Large Bakeries: A Critical Decision at the Planning Stage
Flooring is one of the most important yet often underestimated aspects of bakery plant design. For large bakeries and industrial food processing units, the decision regarding the type of flooring must be taken at the planning and layout stage itself. Unlike commercial or residential buildings, food factories have highly specialized flooring requirements driven by hygiene, sanitation, safety, and durability standards.
In a bakery environment, floors are continuously exposed to harsh operating conditions. Selecting the wrong flooring material can lead to frequent repairs, contamination risks, safety incidents, and non-compliance with food safety regulations. Therefore, choosing the right bakery flooring system is not just a construction decision—it is a long-term operational investment.
Why Bakery Flooring Requires Special Attention
The floor of a food processing or bakery facility is exposed to a wide range of aggressive substances and conditions, including:
-
Fats and hot oils
-
Dough residues and flour dust
-
Hot water, steam, and cold water
-
Sugar syrups and solutions
-
Natural food acids
-
Cleaning and sanitation chemicals
Many of these materials are corrosive in nature and can severely damage untreated or poorly protected concrete surfaces. Over time, contaminants can penetrate uncoated concrete, creating an ideal environment for bacterial growth. This not only compromises floor integrity but also threatens food safety and product quality.
For this reason, flooring systems used in bakeries must form a sealed, non-porous, and hygienic barrier that prevents contamination and supports sanitation protocols.
Key Functional Requirements of Bakery Flooring
An ideal bakery flooring system must meet several critical performance parameters to withstand daily operations and comply with food safety norms.
1. Thermal Shock Resistance
Bakeries involve frequent use of hot water for cleaning and cold water for cooling processes. Flooring must be able to withstand sudden temperature changes without cracking, delaminating, or losing adhesion. Areas near ovens, proofers, and wash zones are especially vulnerable to thermal stress.
2. Chemical Resistance
Bakery floors are regularly exposed to:
-
Organic acids from food ingredients
-
Sugar solutions and syrups
-
Detergents and disinfectants used during sanitation
Flooring materials must resist chemical attack and avoid surface degradation, discoloration, or loss of hygiene.
3. Toughness and Load Bearing Capacity
Bakery plants experience heavy traffic from:
-
Pallet trucks
-
Forklifts
-
Ingredient trolleys
-
Baking racks and machinery
Flooring should be mechanically strong, impact-resistant, and capable of handling continuous load without chipping or cracking.
4. Sanitary and Safe Surface
Food-grade flooring should:
-
Be non-porous and easy to clean
-
Be slip-resistant to prevent worker accidents
-
Be odorless during installation and curing
-
Comply with local and state food safety regulations
Safety and hygiene must go hand in hand to ensure smooth plant operations.
Common Types of Flooring Used in Indian Bakery Plants
In India, bakery plants traditionally use a combination of conventional and modern flooring systems depending on budget, scale, and awareness.
1. Marble Flooring
Marble flooring is aesthetically pleasing but is less preferred in bakery environments due to:
-
Poor chemical resistance
-
Higher slipperiness when wet
-
Susceptibility to staining and acid attack
2. Kota Stone (Limestone) Flooring
Kota stone is one of the most popular flooring options in Indian bakery plants.
Advantages of Kota Stone Flooring:
-
High toughness compared to ceramic tiles
-
Good load-bearing capacity
-
Available in rough or polished finishes
-
Can be cut into various sizes (industry standard: 22” x 22”)
-
Thickness ranges from 25 mm to 40 mm
-
Can be washed repeatedly without structural damage
Kota stone’s durability and affordability make it a common choice in production and utility areas of bakeries.
3. Ceramic Tile Flooring
Ceramic tiles are widely used due to their clean appearance and ease of maintenance.
Advantages of Ceramic Tiles:
-
Lightweight and uniform finish
-
Wide variety of textures and slip-resistant options
-
Easy replacement if damaged
-
Lower initial installation cost
However, grout lines between tiles can become weak points for contamination if not maintained properly.
4. Epoxy Coated Flooring (Recommended)
Epoxy flooring is increasingly recommended for modern bakeries due to its superior performance.
Benefits of Epoxy Flooring:
-
Seamless, joint-free surface
-
Excellent chemical resistance
-
High mechanical strength
-
Hygienic and non-porous
-
Easy to clean and sanitize
The main limitation of epoxy flooring is its higher initial cost compared to stone or tile flooring. However, its long life and low maintenance often justify the investment.
Flooring Systems Used in International Bakery Plants
Globally, bakery plants follow stricter food safety and sanitation standards. Flooring materials are selected based on guidelines from regulatory bodies such as:
-
USDA (United States Department of Agriculture)
-
FDA (Food and Drug Administration)
-
NSF (National Sanitation Foundation)
Common flooring systems used internationally include:
1. Epoxy Floor Coatings
Widely used for their durability, hygiene, and compliance with food-grade standards.
2. Polyurethane (PU) Flooring
Excellent for thermal shock resistance and chemical exposure, especially in wash-down areas.
3. Methyl Methacrylate (MMA)
Fast-curing flooring system suitable for facilities requiring minimal downtime.
4. Polyurea Flooring
Highly flexible, impact-resistant, and durable under extreme conditions.
Choosing the Right Flooring for Your Bakery
When selecting bakery flooring, plant owners and consultants should evaluate:
-
Nature of bakery operations
-
Equipment load and traffic intensity
-
Cleaning methods and chemicals used
-
Budget and lifecycle costs
-
Compliance with food safety standards
A poorly chosen flooring system can lead to contamination risks, frequent repairs, and higher long-term costs.
Conclusion: Flooring Is a Foundation of Food Safety
Flooring is not merely a construction element—it is a critical foundation for hygiene, safety, and operational efficiency in bakery plants. Large bakeries must carefully assess flooring options during the planning stage to ensure compliance with sanitation standards and long-term durability.
While traditional options like Kota stone and ceramic tiles remain popular in Indian bakeries, epoxy and advanced resin-based flooring systems are increasingly becoming the preferred choice for modern, export-oriented, and large-scale bakery plants.
Investing in the right flooring system today helps ensure product safety, worker protection, and sustainable bakery operations for years to come.
Related articles
Industrial Safety Shoes In Bakery Plants
Safety of Employees Should Be a Prime Priority for Bakery Plant Owners and Managers
Employee safety is one of the most critical responsibilities of bakery plant owners and plant managers. Bakeries are fast-paced production environments that involve heavy machinery, high temperatures, electrical systems, water usage, and chemical cleaning agents. Due to these factors, bakeries regularly report workplace accidents and safety-related incidents, many of which can be prevented through proper safety measures.
Among all safety initiatives, industrial safety shoes play a vital role in protecting workers from common bakery hazards. In many countries, providing safety shoes to workers operating in risk-prone areas is not just good practice—it is mandatory under labor and occupational safety laws.
Why Employee Safety Is Crucial in Bakeries
Bakery plants operate round-the-clock with continuous movement of people, materials, and equipment. Workers often perform tasks that expose them to physical, electrical, and environmental risks. Accidents in bakeries can lead to:
-
Worker injuries or fatalities
-
Production downtime
-
Legal penalties and compensation claims
-
Damage to brand reputation
-
Non-compliance with international standards
Plant owners and managers must treat worker safety as a core operational priority, not an afterthought.
High-Risk Roles in a Bakery Plant
Certain roles in bakeries are more exposed to workplace hazards and require additional protection, including industrial safety shoes.
These roles include:
-
Plant maintenance staff
-
Plumbers and electricians
-
Machine operators
-
Production line workers
-
Contract labor involved in loading and unloading
-
Warehouse and dispatch staff
Workers handling heavy equipment, working near ovens, or dealing with electrical systems face significantly higher risks without proper protective footwear.
Common Safety Incidents Reported in Bakeries
Some of the most frequently reported incidents in bakery plants include:
1. Electrical Shocks
Electricians and maintenance staff often work around live electrical panels, motors, and wiring. Inadequate footwear can increase the risk of electrical injuries.
2. Slips and Falls
Bakery floors are prone to:
-
Oil leakages
-
Water spillages
-
Dough residue
-
Cleaning chemicals
Slippery surfaces are a leading cause of accidents in bakeries.
3. Impact and Crushing Injuries
Heavy trays, racks, dough mixers, and equipment parts can fall on workers’ feet during maintenance or material handling.
4. Heat-Related Injuries
Workers operating near ovens and furnaces are exposed to extremely high temperatures, increasing the risk of burns.
5. Chemical Exposure
Cleaning agents and food-grade chemicals used in bakeries can harm skin and feet if spills occur.
Hazards Bakery Workers Need Protection From
Industrial safety shoes are designed to protect workers from multiple bakery-specific hazards, including:
-
Heat – High temperatures in oven and baking zones
-
Impact or Shock – From heavy equipment, tools, or dropped materials
-
Slippery Surfaces – Caused by oil, water, flour, or dough spillages
-
Electrical Shocks – Especially for electricians and maintenance teams
-
Chemicals – Used in mixing, sanitation, and cleaning operations
Proper footwear acts as the first line of defense against these risks.
Importance of Industrial Safety Shoes in Bakeries
Industrial safety shoes are classified as Personal Protective Equipment (PPE) and are recognized globally as essential for workplace safety.
OSHA Definition of Safety Shoes
According to OSHA (Occupational Safety and Health Administration), safety shoes should include:
-
Impact-resistant toe protection
-
Heat-resistant soles
-
Electrical hazard protection
-
Puncture-resistant insoles
These features significantly reduce the likelihood of serious foot injuries.
Construction and Features of Industrial Safety Shoes
High-quality industrial safety shoes used in bakery plants typically include:
-
Genuine leather upper for durability and breathability
-
Steel toe cap to protect against heavy impact
-
PU (Polyurethane) soles for slip resistance and comfort
-
Metallic or composite insoles for puncture resistance
-
Electrical resistance to reduce shock hazards
-
Heat-resistant soles for oven-area usage
Despite their strong construction, modern safety shoes are designed to be lightweight, comfortable, and durable, encouraging workers to wear them consistently.
International Standards for Safety Shoes
Most reputed safety shoe manufacturers follow internationally recognized standards. One widely accepted standard is:
BS EN ISO 20345:2004 / A1:2007
This European standard specifies requirements for:
-
Impact resistance
-
Compression resistance
-
Slip resistance
-
Heat and chemical protection
Bakery plant managers should ensure that all safety footwear meets or exceeds these standards.
Comfort and Fit: An Often Ignored Factor
Safety shoes are effective only when worn regularly. Poorly designed or uncomfortable shoes often lead workers to avoid using them.
Today, safety shoes are available in:
-
High-ankle options for additional ankle protection
-
Low-ankle options for flexibility and comfort
Allowing workers to choose between approved styles improves compliance and overall safety culture within the plant.
Role of Plant Managers in Safety Shoe Compliance
Plant managers play a crucial role in ensuring workplace safety. Their responsibilities include:
-
Identifying high-risk work areas
-
Ensuring timely distribution of safety shoes
-
Replacing worn-out shoes at regular intervals
-
Purchasing only from approved and certified vendors
-
Maintaining records for audits and inspections
International standards such as ISO 9000, ISO 14000, OSHA, and GMPs include Standard Operating Procedures (SOPs) related to worker safety and PPE usage.
Benefits of Providing Safety Shoes in Bakeries
Providing certified industrial safety shoes leads to:
-
Reduced accident rates
-
Lower medical and compensation costs
-
Improved worker morale and confidence
-
Better compliance with audits and certifications
-
Enhanced productivity due to fewer injuries
A strong safety culture also reflects positively on the bakery’s brand and operational excellence.
Conclusion: Safety Shoes Are a Small Investment with Big Returns
The safety of employees should always be of prime importance to bakery plant owners and managers. Industrial safety shoes are a simple yet powerful tool to prevent accidents related to heat, impact, slips, electrical hazards, and chemical exposure.
By sourcing certified safety shoes from approved vendors and ensuring their regular use, bakery plants can bring accident rates down to minimum levels. In the long run, investing in worker safety is not just a legal requirement—it is a smart business decision that protects people, productivity, and profitability.
Related articles
Food Handling Gloves In Bakeries
Conventional method which most of the bakeries still use is to provide wash basins near to working areas with potassium permanganate solution to wash their hands in frequent intervals .
PVC thin clear transparent disposable gloves
These gloves are preferred gloves for food handlers as its cheap in comparison to latex or vinyl gloves .Even while wearing these gloves workers should be trained to switch over to new pairs in case of damage or high perspiration in hands .One has to wash his hands and use dryer before putting up new gloves . These types of gloves are mostly used where glove changing is frequently required .
Latex disposable gloves
These gloves are required for handling of hot objects such hot cookies while at baking section or removing defective biscuits from oven or depaning operations , oven loading or unloading in bakery manufacturing process.Its also used in area where workers have to handle chemicals .Latex gloves are costlier than PVC poly gloves hence it is used only where you cannot replace it withpvc poly gloves.These have to be washed and sanitised for multiple use .These gloves could sometimes results in rashes and itching.
Guidelines for Gloves
- Wash hands properly before and after wearing or changing to a new pair of gloves
- Use gloves that fit properly and that are designed for the task at hand
- Change gloves whenever tasks change or whenever an employee leaves his/her workstation
- Sneezing, coughing or touching one's hair or face with a gloved hand all require hand washing and a new pair of gloves
- Because perspiration and bacteria buildup under gloves, wash hands and switch to a fresh pair periodically
Few experts are of the view that gloves are as harmful as manual contact . These gloves develops pinholes when damaged which may not be visible by naked eyes , this may then results in bacterial contamination of hands.Workers never remove these gloves as often as required.Expert still believes the conventional method of hand washing to gloves
Provers In Bread Manufacturing
Intermediate Prover
Intermediate provers are provided in bread manufacturing process to allow bread to relieve and recuperate from stress- strain to mechanical action on dough by dividers and rounder . It also gives dough to ferment during this time and make dough soften up for Final prover after moulding .Its also called relaxation prover where it travels for few minutes in trays .
Final Prover
Dough are converted into elongated cylindrical dough pieces which are twisted and re placed into moulds which are greased with emulsion or oil for depanning . Final prover have arrangement for steam which spread out uniformly in the final prover . Temperatures in Final prover is about 38 deg c - 45 deg c. Humidity level and temperature maintained in such manner that yeast activity is maximum in the final prover . Precautions need to be taken so as to prevent dough to rise above moulds . box or inversely the dough is left without rising . Speed of moulds travel in the prover is either controlled through timers or through manual start and stop . Speed of travel of moulds are to monitored with respect to rate of dough yeast activity . Tray movement could be horizontal ( swing tray ) or vertical ( Contray Oven ) . Approximately time for proving is 60- 75 min as per conditions . Final prover are mostly fabricated at site for large bread manufacturing with drives and sprockets to which racks are attached on which mould s are kept .With completion of cycle in prover the dough which is risen to 3/4 th mould is then transferred to oven for baking . Other popular type of prover are retarder prover . Capacities are matched with that of Oven .Its Boom Time For Biscuit Equipment Manufacturers In India
Britannia Industries
Parle
ITC
Unibic
Ravi Foods
Anmol Biscuit
With many investors and foreign players also scouting to enter Indian biscuit market demands for biscuit equipments would definitely rise .Investment in Plant and Machinery varies from Rs 5.0 crores to more than Rs20.0 crores .These capital equipments are custom made and requires lead time varying from 16 weeks to 24 weeks .
With such higher number of expansion biscuit equipment manufacturers can expect large orders for biscuit equipments such as Mixers , Ovens , Bulk Handling system , Packing machines, Grinders & Belting . India have flourishing domestic biscuit equipment manufacturing industry with few big equipments manufacturers who can claim to be producing good quality equipments which caters to organised sector of biscuit market ( 25% of total biscuit production is in organised sector ) .Few of them are exporting equipments to African , Middle Eastern Countries , Asian , Eastern European , South American countries . Most of the biscuit manufacturers buy from these domestic equipment manufacturers which provide reliable and low cost equipments in comparison to imported equipments . Main competition for equipment comes from German , American and Taiwanese Equipments .Versatile Biscuit plant which can produce both Hard and Short Dough types are in big demand .Biscuit equipment manufacturers have started providing automation solution with PLC 's and Softwares thus increasing productivity of the plant .
Few of Established Biscuit Equipments Manufacturers are
 |
| biscuit oven |
- New Era Machines
- Prima Engineering
- Sunbeam Machines Indian P Ltd
- Sarla Industries
- Multipack Systems Pvt Ltd
- Khosla Packaging Machines
Bulk Handling Sytem
- Miranda Automation
- Rieco Industries
- Indcon Projects
- Technofour Electronics P Ltd .
- Kaps Engineers
BAKERY BAZAR CROSSES 1.0 LAC VISITORS
Another Mile stone achieved by Bakery Bazar Blog . It has crossed 1.0 lac( 1,00,000) visitors in span of less than 24 months and is growing with 100 nos of subscriber plus Approx 1000 daily page views . 250 comments from visitors.
Thank U All for the support !
Dioxin Tainted Food Scare Across EU
A report
The contaminated eggs with toxic dioxin from Germany are panicking consumers across Europe as they are suspected to have entered the UK food chain. It is understood that 14 tonnes of tainted egg product sent to the Netherlands from Germany, destined for use in goods such as pastries and mayonnaise, had been re-exported to Britain.
Earlier this week, the German authorities said up to 3,000 tonnes of contaminated feed, which are only meant for industrial use - were sent to poultry and pig farms, and that eggs from some of the farms were then exported to the Netherlands for processing. The origin of the feed contamination has been traced to a distributor of oils for animal feed production in the northern German state of Schleswig-Holstein, where oils meant for industrial use in biofuels were distributed for animal feed.
The German agriculture ministry has said that 4,709 farms were being closed as a precaution, and the suspected toxin fed chickens about 8000 were so far culled. Eight of Germany’s 16 states were affected by closure order.
The European Commission health spokesman Frederic Vincent said in Brussels that it was still unclear if those eggs contained dioxin. However, tests of other eggs from suspected farms were found to contain up to five times the EU’s limit for dioxin.
Read more on
German Dioxin-tainted Food Scare Heightens across EU
Story Of Hot Breads M Mahadevan
Innovation , quality and good service are basic ingredients for any food business . Mr M Mahadevan learnt these traits early in bakery business . Hot Breads has been popular bakery cafe many part of world .
A Interview with M Mahadevan published in Finacial Express
by Sushila Ravindranath
When I tell M Mahadevan that I want to talk to him over lunch, he asks me where I would like to eat. I have a choice of over 30 restaurants and 30 bakeries co-owned by him in Chennai. The fact that I am a vegetarian makes the choice easier. I opt to meet him at Cream Center, the highly popular pure vegetarian eatery, where it is difficult to find a place if one goes late, especially during dinner time. Mahadevan, also known as 'Hot Breads' Mahadevan, is waiting for me at a corner table. He urges me to order a fruit cocktail and chooses a fresh lime and soda.
The waiters hover around us, and the restaurant manager and chef come around to say hello. Mahadevan knows them all, their names and has easy conversations with all of them. "I love food and enjoy people. So this is a natural choice of business for me," he grins. "Food has to be a passion in this business. I tell my boys, enjoy food, and cook with passion and love. To retain people is an art. My chefs are like my family members.
When I tell M Mahadevan that I want to talk to him over lunch, he asks me where I would like to eat. I have a choice of over 30 restaurants and 30 bakeries co-owned by him in Chennai. The fact that I am a vegetarian makes the choice easier. I opt to meet him at Cream Center, the highly popular pure vegetarian eatery, where it is difficult to find a place if one goes late, especially during dinner time. Mahadevan, also known as 'Hot Breads' Mahadevan, is waiting for me at a corner table. He urges me to order a fruit cocktail and chooses a fresh lime and soda.
The waiters hover around us, and the restaurant manager and chef come around to say hello. Mahadevan knows them all, their names and has easy conversations with all of them. "I love food and enjoy people. So this is a natural choice of business for me," he grins. "Food has to be a passion in this business. I tell my boys, enjoy food, and cook with passion and love. To retain people is an art. My chefs are like my family members.
Source
http://news.in.msn.com
.png)
Probiotic Breads New Trend In Healthy Bakery Products
An Old World bread-baking company and a modern-age biotech company -- both headquartered in Northeast Ohio -- have joined forces to create what they say is the first probiotic bread in North America, and probably the first such bread line in the world.
Orlando Baking Company and Ganeden Biotech are selling their new product this month only at Heinen's stores.
Until recently, probiotics in foods were generally found only in yogurt and other dairy products. The microorganisms, which contain beneficial bacteria or yeasts that help people digest dairy products and manage intestinal diseases, as well as enhance the functioning of the immune system, occur naturally in yogurt. But the live cultures couldn't survive extreme temperatures, so baking or freezing foods containing probiotics were out.
Read more on
Probiotic bread makes its debut in Cleveland | cleveland.com
