Parle Revamp Milano Pack Design

Parle  premium choco chips cookies Milano  has under gone pack revamping  from chocolate  cream color to   white  wrapper to draw consumer attraction

Mcvities Orange Cream With Doraemon

Mcvities  promotes  it orange cream   with    Kids favorite cartoon personality  " Doraemon"    biscuits with stickers stacked inside .

Microbiological Hand Swab Reports For Your Workers

Food  Handlers  in bakeries  are supposed   to under go Hand swab test  in regular  intervals   to ensure that  the food which comes in contact with these workers  are not contaminated  with  bacteria . This  is  also mandatory  for  food  manufacturing units  under ISO 22000 or  HACCP certification .


This  test  also reflects the unit's  hand washing  , personeel hygiene training effectiveness . Most of  the bakeries  have  hand washing dispenser installed at  various exit and entry points  as per their  worker strength alongwith some anti bacterial soap  solution and driers  . Regular training are imparted to  make worker  learn the importance of  hand washing in making bakery product  contamination  free . Swabs from machinery could also be sent alongwith these samples for  the report .


They  are several  NABL approved labs which conducts these  test and give reports  against small fee. These  swabs test  sample  are collected  to determine  the presence of  microbes  on food handler  hands .

Microbes  investigated  are

ESCHERICHIA  COLI   Ref IS : 5887 ( part i  1976)

STAPHYLOCOCCUS  SUREUS       Ref  IS  : 5887 ( part ii )

SALMONELLA     Ref  IS : 5887 ( part iii )

CLOSTRIDIUM  PERFRINGENS /BOTULINUM   Ref IS : 5887 ( part  iv )

VIBRIO CHOLERAE /PARAHAEMOLYTICUS   Ref  IS : 5887  (  part v )


B. CERUS     - Ref IS : 5887 ( part vi )

Ref  be made to BIS  standards for  minimum quantity permissible  for bacteria mentioned  above in  hand  swabs  .Absence of these harmful bacterial  would be the best  results for the bakeries .

Micro zap Technology To Increase The Shelf Life Of Bread

For long  the researches  and food technologist  have been working for  recipe , chemicals, packaging   or  technology  to increase the shelf  life  of bread   so that there could be control on food waste  in which  stale breads  are major contributor


In  normal condition  the bread shelf  in not more than 4-5 days   for  which the manufacturers have added  preservatives and anti oxidant  which  definitely have some adverse impact on human body . The molds and fungus  gets  appearing from  the 5th or 6 th day  in storage  thus making it  stale .The packaging material which becomes moist  while keeping the bread under wrap contributes to fungal growth . Food technologist have been trying  to  devise  recipes or alternative packaging material  which could  kill these microbes for better shelf life thus reducing food waste  in many countries .


To tackle this  short shelf  issue scientist s and  researches at  Micro zap have invented a new microwave technology  to  kill spores and molds  for higher shelf which could be as  long as 60 days .

A report

In normal conditions bread will go mouldy in around 10 days.
But an American company called  Microzap  says they have developed a technique that will keep the bread mould free for two months.At their laboratory on the campus of Texas Tech University in Lubbock, chief executive Don Stull showed off the long, metallic microwave device that resembles an industrial production line. Originally designed to kill bacteria such as MRSA and salmonella, the researchers discovered it could kill the mould spores in bread in around 10 seconds."We treated a slice of bread in the device, we then checked the mould that was in that bread over time against a control,” he explained."And at 60 days it had the same mould content as it had when it came out of the oven."
 
Micro zap rep  also claims that this technology would not affect  the taste ,texture  and bread would be as fresh as it was on the day of  production .The technology they are putting up is called  cold pasteurization  and as microwave employs pulsed power and multiple radio-frequency sources which will ensure energy is transmitted to the food in an even way.

source
thedailystar.net
visit microzap website :http://microzap.net

Britannia's Atta Bread

Britannia   brings  a new  product   to  compete in healthy bread segment  called " Atta" bread . Atta  ( wheat flour )  is  primary  ingredients  for  ethnic breads for Indian house hold thus  placing it into majority house hold  grocery purchase .

Atta bread is  slightly different  with  wheat flour content  as it  has more fibre %  then  Brown bread or  whole wheat  bread .Britannia Atta bread has 22% of whole wheat  flour  as declared in lable  thus we can conclude that rest of  flour 25-30% is  wheat flour ( maida )  as ingredient .

Competition for  Brown  and  Atta breads comes  f rom  formidable  presence of  local brands  such as  Mrs Bector s English oven  , Harvest  Gold  and  Bonn  Bread 

Britannia Diwali Gift Pack - Shubh Kamanayien

Britannia Gift Packs For Festive Season



 

Britannia  one of  the popular bakery brand has en cashed on the new trends in gifting in festive seasons covering dussehra ,diwali,xmas and new year . Preparation starts from month of july  getting the gift pack art work ready with  design . Packings are done with assorted biscuits  either in house or  with help of outsourced vendors . Every year  Britannia  gets decent profits from these gift packs . Competitors like Parle , ITC,Oreo , United Biscuits   have also come up with gift packs . Consumers are also experimenting with new ideas for gift on these festive occasions .Gifts consisting of biscuit , confectionery , beverages and snacks  items  have become popular  due to adulteration which are common now for traditional sweets( Mithai )

Shubh Kamanayien  Pack  consists  various biscuit pack such  as Maska -Chaska , Goodday , Bourbon  etc.

Glucose Biscuits Looses Out To Cream Biscuits & Cookies

There  is a significant   shift in consumer buying habits  for   biscuits in India . Marketing  push for cream and cookies at  low price tags have paid  for , tier -2  cities and rural consumers have  now  shown interest in premium biscuit categories  like cream  and cookies .Parle -G  remains the largest glucose brands but with  low market share  as compared to previous years .We can see the biscuit manufacturers coming out with numerous  cream varieties. Britannia is aggressively marketing low cost  Tiger cream brand .Glucose biscuit market share  for entire biscuit segment  is  estimated to be 28% but is gradually losing out  to premium cream and cookies biscuit .

We  can  place  following cream biscuits brands in three level  on price  comparison

Top premium cream biscuits

Pure  magic ( Britannia )   Dark Fantasy ( ITC )  Choco Kiss ( Unibic )


Middle  level cream biscuits

Oreo ( Kraft ) , Orange cream ( Mcvities ) , Bourbon ( Britannia ) , Bourbon ( Parle & ITC )

Bottom level

Kremes ( Parle )  , Treats (  Britannia ) , Tiger creams ( Britannia ) , Creams (ITC ) , Creams ( Priya gold )

With small packs  cream biscuits  are now available for rural markets  and people are buying out  these in large number instead of popular biscuits such as glucose biscuits .

This sales fig are  for  months  Apr -Sept  sales ( Nielsen data )  shows  the drop  in glucose biscuit sale
 

source - ET

Read  more on this
ET

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US Bakery Market Is Worth $ 30 Billion

US  is the largest bakery product manufacturer in the world  with China  and India  ranked 2nd & 3rd respectively .Bakery market revenue is estimated to $ 30 Billion  per year .Average consumption of bakery products by Americans is about 25.4 kg per capita .


A  report 

The US bakery industry includes about 2,800 commercial bakeries with combined annual revenue of about $30 billion, along with about 6,000 retail bakeries with combined annual revenue of about $3 billion. Major companies include Hostess Brands, Flowers Foods, and Bimbo Bakeries USA (the US operations of Mexico's Grupo Bimbo). The commercial side of the industry is concentrated: the 50 largest companies generate 75 percent of revenue. The retail side of the industry is highly fragmented: the 50 largest companies generate about 15 percent of revenue, and the typical company operates just one facility.

Demand is driven by consumer preferences and by the extent to which grocery stores choose to operate their own bakeries rather than buy from commercial bakeries. Profitability for individual companies is determined by efficiency of operations. Large companies have scale advantages in procurement, production, and distribution. Small companies can compete by offering specialty goods or superior local distribution services. Retail bakeries are labor-intensive: average annual revenue per worker is about $45,000.

Major products include baked breads, mainly white, wheat and rye, which account for 40 percent of commercial bakery sales. About 20 percent of sales come from rolls, buns, muffins, bagels and croissants; 10 percent from soft cakes; and the rest from pies, pastries, donuts and a variety of sweet goods.

source  - www.researchandmarkets.com

Baking Tip : Why Does Bread Collapse During Baking

Common problem during baking process in bread manufacturing  is of  collapsed bread during  baking .This of course  can be detected  from  fermentation  and proving stages  to do  corrective measure the only disadvantage  in bread production  process is it cycle time  which are  as long as depending on the process adopted such as direct method chroleywood or  sponge - method . It could vary from 4hrs - 2 hrs in for bread different styles of bread manufacturing .

Effect on bread

• Flattened( Collapsed) bread have large holes
• Collapsed  bread texture
• Sour taste

Causes

• Use of weak flour could  lead to  weak  texture which can not hold the 
• Ambient temperature and quantity of yeast added
• Excess Fermentation - Qty of yeast or duration given for fermentation/Standing time 
• Less salt or low salt during  mixing process
• Deviation from standard mixing time / 
• Improper water addition
• Over Proving 
• High dough temperature check the temp of ingredient added plus ambient temperature higher the temperature higher would be the yeast activity which would over ferment the dough
•  Excess humidity  in prover .

Remedies

• Use  strong flour - check parameter of  flour  before  using it for  production
• Reduce yeast quantity
• Reduce fermentation time
• Add salt  of normal or standard quantity
• Reduce water quantity during mixing from earlier mixing
• Check  proving time  
• Reduce the dough temperature- check ingredient temperature . use chilled water if required .
• Reduce the final prover temperature - check the dough lift in the moulds  to adjust the proving time
• Adjust the humidity

Bakery Trends In China

Chinese bakery industry is witnessing high  growth alongwith its other industry  . Rapid urbanization ,changing food habits  and increase in middle class income are  factors in making bakery products popular in China

Foreign bakery chains are accelerating their expansion into China, as local hunger grows for freshly baked bread, cakes and pastries.
Singapore bakery chain BreadTalk, for instance, said it has plans to increase its number of mainland outlets from 300 to 550 in the next couple of years.


Read more on chinadaily.com

Top 10 Chinese Biscuit Manufacturers

China  is world second largest  biscuit  manufacturing  country  after United States .  Few mncs have also  entered  chinese biscuit market  but at large  market  is dominated by local brands .









Here  are  Top 10  biscuit manufacturer of China in terms of sales revenue and market  share


    Orion Food Co Ltd

    Jinan Dali Food Co Ltd

    PepsiCo Food (China) Co Ltd

    Luohe Hengda Co Ltd

    Oishi (China) Co Ltd

    Anyang Jianfeng Food Co Ltd

    Hubei Dali Food Co Ltd

    Fujian Fuma Food Group Co Ltd

    Fujian Dali Food Group Co Ltd

    Chengdu Dali Food Co Ltd.


Source : Allchinareport.com

Malpractices Prevalent In Bakeries

 Bakeries   adopts  several  malpractices  in their  greed  to make quick  money   with utter disregard for consumer health  or  product  quality  . Few of them have made it a  regular practice until caught  whereas few of them  take chances  when  they  could  pass on with  minimum of risk .Lack of awareness of legal aspects  and  lower penalties encourage  manufacturers to adopt  malpractices in bakeries .

Consumers have to remain  vigilant  on this front  as to report  immediately  to the concerned authorities if they find any thing  missing  either in taste or any  health related issues after consuming these baked items .Following are  signs for  poor quality of  baked items such as

Presence of  foreign particles ( metal , sands , insects , threads , plastic , wrapper  )
Pungent small
Fungus or bacterial growth
Poor packaging - seal broken or open packs
Misleading  labels ( ingredients , allergens  , date )
Poor taste
Stale items
Burnt  small or taste 
Less Weights


Adulteration by mixing  low grade  especially cheap and low nutrient  material 

 Mixing inferior  items  with  ingredients  or diluting standard recipes  for profit

 



Substitution of  ingredients  lesser known or inferior brand

Bakeries would  buy inferior brands at very low cost  to save money and make profits  at the cost of  consumers well being 


Recycling of  spoiled material 

Many bakeries  are found to recycle  waste dough  or  rejected material to  cut down waste  thus  lowering quality of  product . 


Unsanitary  working condition 

Manufacturers  are found to neglect the  sanitation and hygiene part of  process  to which cases of   infestation and report of  foreign particles in product  are reported  by consumers. Not having enough staff to  do  the cleaning of  factory premises .
 
Lack of   personal  hygiene  and  sanitation 
 
Lack of monitoring and  neglecting  personal  hygiene aspects of food handler to save cost .






Use of  fraudulent  weights  and measures
Giving less weight  as declared on pack weight   or  playing with  moisture content  to  have  heavier product  at the risk of product quality .


Not all  bakeries adopt these malpractices but  for few  who indulge in these methods  to make quick profit. Regulators  and consumers should remain vigilant  against  such  malpractices .

The Bakemans Story

   

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What Went Wrong with a Once-Popular North Indian Brand: The Bakemans Story

In the annals of India’s fast-moving consumer goods (FMCG) industry, several brands have risen rapidly, captured consumer imagination, and then quietly faded away. Among these cautionary tales stands Bakemans, a once-popular North Indian bakery brand that had everything going for it—strong regional loyalty, competitive pricing, and a wide product portfolio spanning biscuits, bread, and cakes. Yet, despite its early promise, Bakemans eventually lost its footing and was sold to a Sri Lankan company, marking the end of an ambitious Indian growth story.

The fall of Bakemans is not merely the story of one company’s missteps; it is a broader lesson for regional brands aspiring to go national in a highly competitive and capital-intensive industry.

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The Rise of a Regional Powerhouse

During the 1990s, Bakemans Industries emerged as a formidable challenger in India’s biscuit market. Operating primarily out of North India—especially Uttar Pradesh—the brand carved out a strong niche in everyday biscuit categories such as Marie and Glucose. These were high-volume, price-sensitive segments dominated by giants like Britannia and Parle Products.

What set Bakemans apart was its aggressive pricing strategy. By offering biscuits at lower price points while maintaining acceptable quality, the brand quickly gained traction among value-conscious consumers. At its peak, Bakemans commanded an impressive 13% market share, largely concentrated in Uttar Pradesh. For a regional player, this was no small achievement.

Retailers were happy to stock the brand due to faster off-take, and consumers trusted it as a dependable, affordable alternative to national brands. Within its home territory, Bakemans was not just competing—it was winning.

During the 1990s, Bakemans Industries emerged as a formidable challenger in India’s biscuit market. Operating primarily out of North India—especially Uttar Pradesh—the brand carved out a strong niche in everyday biscuit categories such as Marie and Glucose.

A Broad Biscuit Portfolio

Bakemans wasn’t just about the basics. The brand’s lineup spanned an impressive range to suit every taste and occasion—from classic tea-time favorites to indulgent treats for children. Alongside staples like Marie and Glucose, Bakemans offered:

• Choco Mate (15g, 203g) – a chocolatey option for sweet cravings
• Ovaltine (220g) and Horlicks (72g, 220g) – biscuits inspired by iconic malted drinks
• Saltice (34g, 240g) – a lightly salted snack
• Bahtar (72g, 170g) and Coconut Craze (72g, 170g) – catering to those who preferred something a little different
• Lexus (15g, 36g, 180g) and Glaze (16g, 40g, 180g) – for fans of crisp, glazed biscuits
• Digestive Biscuits (34g, 102g) – a wholesome, fiber-rich choice
• Choco Supreme Cookies (150g), Choco Melt Cookies (70g), and Chocoboost (72g, 212g) – satisfying the chocolate lovers
• Short Bread Cookies (87g, 130g) and Malted Crunch Cookies (87g, 135g) – a nod to international tastes
• Black & White Vanilla Cream Biscuits (23g, 53g) – the perfect lunchbox treat for kids
• Yum Potato Crackers (15g) and Yum O's Chips (15g) – savory snacks to round out the mix

This diverse product selection ensured Bakemans was a familiar sight in households, school tiffins, and local grocery stores alike, with pack sizes ranging from single-serve to family packs. Whether you sought a wholesome bite or a chocolate indulgence, Bakemans had something for everyone—a key factor in its rise during the competitive biscuit boom of the era.

---

The Ambition to Go National

Buoyed by its regional success, Bakemans set its sights on becoming a pan-India brand. On paper, the logic seemed sound. If the brand could challenge industry leaders in its core markets, why not replicate that success across the country?

However, this decision marked the beginning of Bakemans’ troubles.

Expanding nationally in the FMCG and bakery space requires far more than a good product and competitive pricing. It demands deep pockets, robust supply chains, distribution muscle, and sustained marketing investment. National players like Britannia and Parle had spent decades building these capabilities. Bakemans underestimated the scale and complexity of this challenge.

---

The Cost of Expansion and Mounting Losses

As Bakemans pushed into new markets, costs began to spiral. Setting up or accessing manufacturing facilities, building distributor networks, managing logistics across states, and investing in brand visibility required significant capital. Unlike its competitors, Bakemans did not have the financial buffer to absorb prolonged losses.

The price wars that worked in Uttar Pradesh did not translate well nationally. In unfamiliar markets, Bakemans lacked brand recall, forcing it to spend more on promotions and trade incentives. Margins thinned, volumes didn’t ramp up as expected, and losses began to accumulate.

What had once been a profitable regional operation now found itself deep in the red.

---

A Fatal Misstep: Raising Prices at Home

In an attempt to stem losses from national expansion, Bakemans made a critical and ultimately fatal decision: it raised prices in its core market of Uttar Pradesh.

This move proved disastrous.

Bakemans’ dominance in UP was built almost entirely on value pricing. Consumers who had chosen Bakemans over Britannia or Parle did so primarily because it was cheaper. When prices went up, that core advantage disappeared overnight. Loyal customers began drifting back to established national brands that offered stronger brand assurance at similar price points.

The result was swift and unforgiving. Bakemans not only failed to become a national brand, it also lost its leadership position in the very market it once ruled.

---

Loss of Identity and Strategic Focus

One of the most damaging aspects of Bakemans’ decline was the loss of strategic clarity. Instead of strengthening its regional stronghold before expanding, the company attempted to grow too fast, too soon.

In hindsight, Bakemans might have benefited from:

• Consolidating its leadership in North India

• Expanding selectively into adjacent regions

• Building manufacturing and distribution capabilities gradually

• Protecting its core price-sensitive consumer base

Instead, it stretched itself thin—financially and operationally—without adequately protecting its foundation.

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Sale to a Sri Lankan Company: A Troubled End

As losses mounted and market share eroded, Bakemans was eventually put up for sale. The acquisition by a Sri Lankan biscuit company was expected to revive the brand through fresh capital and management expertise.

Unfortunately, the turnaround never materialized.

Cultural differences, integration challenges, and unresolved structural issues meant that even the acquisition failed to restore Bakemans to its former glory. What was once a feared challenger to India’s biggest biscuit brands became a footnote in industry history.

---

Lessons for Regional Brands and Entrepreneurs

The Bakemans story serves as a grim but valuable reminder for regional brands aspiring to go national:

1. Regional success does not automatically scale nationally
   Consumer behavior, distribution economics, and competitive dynamics change dramatically across regions.

2. Never compromise your core strength
   Bakemans’ biggest mistake was alienating its home-market consumers by raising prices.

3. Expansion requires patient capital
   National FMCG growth is a long-term game that demands sustained investment.

4. Protect your brand positioning
   Value brands must be especially cautious with pricing decisions.

5. Growth should be phased, not rushed
   Strategic, step-by-step expansion often outperforms aggressive national rollouts.
   

---

Conclusion

Bakemans was not a failure of product or potential—it was a failure of strategy and execution. Its rise showed what a focused regional brand could achieve; its fall demonstrated the dangers of overambition without adequate preparation.

For today’s bakery and FMCG entrepreneurs, the Bakemans saga is a case study worth revisiting—not as a story of defeat, but as a lesson in sustainable growth, disciplined expansion, and the importance of never losing sight of your core consumer.

Also read

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The  Gold Spot   Story

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Til ( sesame ) Cookies - 200gms  @  Rs260/- 

Multigrain Cookie 200g@  Rs300/-

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How Safe Is Your Bakery From Fire Hazard ?

In 20 years of   baking  career  I had come across  numerous fire incidents  in bakery  plants  . Few were  severe  others  were   of  smaller nature . These  fire  incidents  raises doubt  about the   safety  standards in the factory . Plant management has to  convince  people  that  things  will not be repeated to  erase  fear  from  minds of  workers .The  damage caused  and the production loss  are heavy  in  such incidents . It  takes numerous months  to get  the  insurance  claims from insurance companies . Any   casualty  in these incidents   would  have  resulted in closure of  plants , hence  every precaution should be take  to prevent  or eliminate these fire  incidents.

 

Plant  were

Biscuit Plant

Fire  in  Ovens

Fire  in bopp laminate  waste  in scrap  yards

Bread  Plant

Fire in ovens

You can  see that  majority  of   fire  have taken in baking area ie  is  oven area , its  natural that most risky  place in the  bakery production process is oven area  with  fuel like  hsd , ldo , gas and rfo  , even electric ovens are now being used in bakery process .

Following has contributed  to fire  in these cases

Biscuit  

The hose pipe  in burner came out  from burner  and fell on the hot plate of the burner zone thus inciting fire

Scrap yard  caught  fire  as some one threw  butt of cigarettes  in that area .

Bread 

In  all the incidents , accumulation of  bread,crumbs ,debris and remnant  inside the the oven  mostly  in swing tray type oven has contributed  for these fire  incident .

Following precautions  could have reduced  and helped people to react to  fire hazard in bakery .

• Get  a insurance cover for  accidents , fires for the factory
• Cleaning of oven periodically definitely  would help .
• Have  Emergency lights  in different  area 
• Check  all  manual  drives to take out  things  from oven 
• Have Emergency number written in major production area
• Have mock drills in regular interval
• Check   all fire  safety equipments  by  third party
• Do the fire extinguishers refilling after  the  expired dates
• Designate  some technical person as safety officer  to concentrate on safety issues
• Get  the NOC  license from local bodies 
• Training of workers  for  equipment  used in process  also helps  in reduction of  fire hazards
• Give  safety ppe  to workers  in hot areas
• Use  HOT working cards   for jobs inside the 
• Get fire hydrant  installed for  long term solution
• Have atleast UPS  to drive   the material out of  ovens.
• Storage of  Fuel  and Gas  to   adhere to  legal  specification of  the authorities .
• Install  Fire  extinguishers  in  plant 
• Fire Hydrant  Hose Pipes in several  locations 
• Install  smoke  and heat detectors  in fire prone area .

 Its only when such incident happens that the factory management looks into safety aspect . Simple  lapses from factory management could result  in heavy loss to the company.

Here  are documents  asked  by  insurance companies   for  claim  in fire incident .


1  Insurance  Policy copy 
2.  Claim form
3.  Fire  brigade report
4. Police   FIR
5. Witness  statement ( any two )  first hand acct
6.  Cause of accident in detail
7.  Pics  of  the fire incident
8. List  of  damaged  items
9. Log sheet  of production  report  
10.  Stock statement  of the plant 
11. Detail calculation of  the loss
12  Raw  mat cost supported by  purchase invoices
13  Costing of   WIP and FG
14.  Destruction certificates for  the burnt material
15  Balance sheet
16. Material  to be kept till insurance company approves the damage and loss of material

So its better to have fire safety in place and avoid  fire hazards in bakeries

Automatic Arabic Pita Bread Production Line

Macadams International -World Major Bakery Equipment Manufacturer- A Profile

Macadams  International  is  a  major  bakery  equipment manufacturer  from South Africa .It has strong presence in African continent and has establsihed  a prominent place in  other countries for retail bakery equipment segment .

Established in  1904   Macadams  have  been  manufacturing  bakery equipments , packing machines  and bake ware. Macadams International  is wholly owned subsdiary of Universal Industries . It  is based at Capetown , Blackheath , South Africa .

Here  are range of equipment  manufactured  by them

Baking Systems
        Rack Ovens
        Deck Ovens
        Convection Ovens
        Provers
        Kneaders,Mixers,Bowl Hoists and Bulk Hoppers
        Moulders
        Dividers
        Bread/Cake Slices
        Pastry Sheeters
        Industrial Frying Pan
        Doughnut Fryer
        Biscuit Machines
        Water Chillers
        Specialised Solutions

    Food Service Solutions
        Combi Oven
        Chicken Grillers
        Slicers
        Foodwaste Disposers
        Meal Merchandisers
        Ice Cubers and Flakers
        Fryers
        Fridges,Freezers and Blast Chillers
        Packaging
        Dishwashers & Utensil Washers
        Ovens
        Premier Ranges
        Oil Filtration Systems

    Packaging Solutions
        Macadams MacPak Automatic Packaging Machine
        Macadams MacPak Horizontal Packaging Machine
        Macadams MacPak Multiple Packaging Machine

 

HQ &  Address

Head Office & Exports
Macadams Business Park
School Street
Blackheath
Cape Town
75811
Phone: +27 (0) 21 907-1000
Fax: +27 (0) 21 907-1111
Email: info@macadams.co.za

Website : www.macadams.co.za

Top 5 Major Global Cereal Companies

Wheat or  Corn Flakes  with numerous  flavors  we love  all of  them  be it local manufacturers brand or world major brands.



Here are the World  Major  Break fast cereal   making  companies  with market share






 Kelloggs     -  32.1%

Corn Flakes , Crunchy Nuts ,  Frosted  Flakes 
 
General Mills   -  10.6%

Cheerios , Trix  and Lucky Charms
 
Cereal  Partners World Wide  - 9.8%

Nesquick , Fitness  and Chocapic

 Pepsico - 8.6%

Quaker s ,Puffed Wheat and Sugar Puffs

 
Ralcorp  Holdings - 4.5 %

Private label  brands 





Source
Euromonitor

Mondelez International Comes Up With Oreo And Dairy Milk Chocolate Bar

Mondelez  International newly spun company out of Kraft Food Inc  has launched a new combination of two popular products  Cadburys Dairy milk chocolate  and Oreo cookies .It will be a milk chocolate bar containing a creamy filling with Oreo cookie pieces  called Cadbury dairy milk with Oreo.

This new chocolate  bar would be introduced in UK market  from this week  as per the news reports . Kraft   food has been innovating  products  to  increase its sales in competitive UK's  biscuit market .  Should be  a winning combination for  consumers .

Source
marketingmagazine.co.uk

AIB To Open School On Baking In Greater Noida

Press Release by AIB .International school of Baking 
 AIB(  American Institute of  Baking) International School of Baking is committed to supporting the growth of the baking industry in the nation of India through professional training.  By providing an opportunity for interested persons to learn the science and technology of baking, we hope to obtain a critical mass of proficiency that will allow bakery owners and managers to create new products, improve the quality of existing products, and assure that the bakeries are operating at lowest possible costs.

This professional training will benefit the nation of India in the following ways:

• Increased variety of bakery products available- some more nutritious and others more indulgent
• Increased employment opportunities as the industry grows
• Control of pricing through reduction of costs rather than government regulation

The AIB International School of Baking plans to pursue these goals through  association with Mr.  Raj Kapoor, Chief Executive, Assocom-India Pvt. Ltd., Delhi, India.  Mr. Kapoor represents AIB International and the Department of Grain Science and Industry at Kansas State University, both in Manhattan, Kansas. 

 

 The  construction of the new Assocom Institute of Baking Technology & Management in Greater Noida, Uttar Pradesh. would be completed by end of this year .

If you need any further details, please contact: 

Raj Kapoor

Chief Executive

Assocom-India Pvt. Ltd.

Flat No. 601, DDA Building District Center

Plot No. 4, Laxmi Nagar, New Delhi - 110092

Tel. +91-11-47675218 (Direct) Cell: +91-9810158318,

Email: rajkapoor@vsnl.com, Skyp: kapoor.raj, 

Mondelez A New Name For Cadbury India

Cadbury  India  would be now re -named as Mondelez   as confirmed by  news paper report . Cadbury India  which has been taken over by Kraft  Foods Inc  in year 2010  has now been given  new name as per Kraft  food inc  strategy  to split it business into  two new identity ie  International  business which includes  Oreo , Nabisco  other brands would be now under Mondelez International  Brand where as  North American  local products retains Kraft Foods Group name.

As per  the news report  the brand cadbury  would  continue to be displayed   with product  with Mondelez replacing the  manufacture name in labels .

Indian subsdiary  of Kraft  Inc Cadbury  are market leader in chocolate category  and are now manufacturing  OREO brand of biscuits under cadbury brand .Other products from Kraft Inc which are produced in India  are Tang and Trident .


Source
ET

Parle Biscuits Nashik Plant Raided For Using Banned Ingredients

 Its rare  that we hear stories about  food regulatory bodies  acting against big names in  food processing units  for  violation of   Food Acts .Stringent  action  should be taken against  such  manufacturers  for  putting consumers health at risk . 
Even  as this news  doesn't have any relation to bakery but  for the fact that  manufacturers are  adulterating foods by adding banned ingredients . It is  necessary to  spread awareness among consumers  to be alert on food safety matters .Food laws  are meant  to prevent manufacturers to  play around  with  consumer health  . 
As reports have come from different  news sources  about recent raid in Parle Biscuits Pvt Ltd  Nashik  (Gondegaon) factory  for using lactic acid  in its  confectionery product  " Kaccha Mango Bite " .  The  raid was conducted after  news of  several  kids being admitted for food poisoning  after  eating this  candy broke out  . Lactic acid has been banned to be used in confectionery items . Raid was conducted by officials of FDA .

Lactic acid and raw material have been seized  and sent  for  analysis as reported .

Source
The Hindu
 Indian express

Popular Brands Of Bread In Australia

Bread  are  popular staple food in Australia and the trends is that  people are moving away from white breads to other options  such as pasta and  ready to eat snacks   .Other popular categories of  bread are Fruit breads and Rolls/Buns in Australia . Australia's  average consumption of bread  is around 52 kg per capita from  high  of 63 kg per capita  in earlier years .

coutesy:goodman fielder

Two major manufacturers of   bread   are

Goodman Fielder
Brands of  Bread :
Country Life Bakery ,Flinders Bread,Freya's,Helga's,Helga's Seed Sensations,La Famiglia,Lawson's
Leaning Tower,MacKenzie,Mighty Soft,Molenberg,Nature's Fresh,Quality Bakers,Vogel's,Wonder White

courtesy : George weston foods

George Weston Foods
Brands of Bread
Tip Top, Sunblest, 9 Grain, Noble Rise, UP, Burgen, Golden , Big Ben
 
Other popular  bread brands in Australia are

Wool worth
Coles
Bakers Delight
Brumby's
Banjo's

5 Top Packaging Cost Reduction Ideas

Branding Of Ethnic Food Product

As expected   some enthusiast has started  branding of   ethnic products which are  presently sold  either by  retailers , street hawkers or some specialty  sweet shops.

Here is an example of  our own  'Gud KiChikki"  -   (Peanut in bar of jaggery ) . Expect  few more !  . Malls and super markets have  started  putting up  these products on shelf thus catering to local taste and products  which is good for manufacturers . Few examples  are  rusk , bhujia , ghujia , gazaks , chiwda , varth related snacks  etc .

10 words every baker should know

Bakers  plays  an important  role  in entire bakery process . The person on which entire  product quality depends   .The one who  modify or changes parameters  if something goes  wrong   he needs to fix the problem ,Thus  for him  following 10  parameters or  bakery terms   are critical 

1. Dough Temperature  
2. Gluten  Percentage 
3. Dough Raising Capacity ( DRC ) 
4. Mixing  Time
5. Fermentation Time
6. Dividing  Weight  
7. Proving  Time  
8. Proving Temp
9. Baking Time
10. Baking  Temperature

Tamper Proof Packaging For Bread

Major bread manufacturer s  in  India  have now opted for tamper proof  packaging  as popular method of  bread packaging .  Its interesting to know the fact that this kind of  packaging was attempted  is early 90's  but with little success . Now  this kind of   packaging  has been  promoted by   bread manufacturers   with  large  retail   shops  opening  up in India  like Big bazar , Food bazar , Easy Day , Spencers  and many more . Britannia , Harvest Gold , Bonn and Cremica  are few major bread manufacturers  using these types of  tamper proof  carry bags .It consists of  adhesive tape  with or without paper tag.

List Of Wheat Flour Mills In India

Bakeries normally source their flour  requirement  from local flour millers     . Every state  has  their own local flour millers  yet  few of the flour brands  or mills  have   grown up in size and operations  and  are supplying flours across countries . Punjab  and  Haryana  are two major wheat producing states thus having large flour mills  in comparison rest of  the country . Flour  are categorised  as bread flour or  biscuit flour  as per the requirement of bakeries . Some times premium flour varieties for cake and pastries .


Here  are few major  flour suppliers to bakeries

Rajdhani Flour Mills Ltd
Cargill  Foods
Shakti  Bhog
Modern Flour Mills Ltd
BTS Flour Mill
Ahaar International
Amar Flour Mills
Delhi Flour Mill Ltd
Sree Vengopal Flour Mills
Shiv Roller Flour Mills
Modi Flour Mills
Rajdhani Roller Flour Mills  (p)  Ltd
Arti Food and Fats (P) Ltd
Bambino Argo Ind. Ltd
Panchkula Roller Flour Mills (P) Ltd.
Victoria Foods Private Limited

Ginni Agro Products Private Limited

Bhawani Roller Flour Mills Ltd 

Shree Ram Flour Mill 

 We  can get exhaustive list of  flour millers   on 

http://www.lemonhunt.com

WhenYour Food Packaging Goes Wrong Or Is this Convenience Packaging ?

Watch  this  funny video  highlighting  problems  with  packaged food products. After its  all about  convenience  packaging

Baker's Yeast Specification & Standards For Bakeries

Yeast  is a vital  ingredient in bakery process  and  should have  following  specifications  as per standards of  bakery manufacturer   and products . Quality  of  yeast  determines  the  end product .


Standards for  Baker  yeast

Bakers Yeast   :  Saccharomyces

Percentage  Moisture
Dispersibility
Fermenting Power
Dough Raising Capacity  or   DRC   (  Most  critical  )
Proteolytic  activity
Heavy  metals  and alfatoxins 

Microbiology  Aspects

Bacteria microflora other than yeasts/gm
E.coli / gm
Salmonella/gm
Coliform Count/gm
Rope spore count /g

Storage  Conditions -  4-7deg c
Storage Time -  Not more than 15 days

Why Water Is Critical For Bakery Operations

Water  apart   from  being  an important  ingredient in all  bakery recipe has  other functions in bakery  to perform in bakery units

Role of water  as ingredient

Helps in developing  gluten in mixing
Forms  emulsion alongwith  fat
Forming Solutions for  better mixing
Give moisture to end product  for better  taste
Helps  in fermentation

Type of  water
Hard
Soft
Alkaline

Source
Treated water from  Municipality
Under ground water from bore well

Quantity  and  Quality  of  water  are critical for better end  product . Quantity  of water  are  impacted by quality of flour and other ingredients where as quality can be checked through lab analysis of water characterisitics and  adhering of  standard water quality prescribed by authorities such as hardness , microbiological counts and heavy metal presence .

For  potable water  in bakery  .Reference  has  to be  BIS standard

Other Usage  Of Water In Bakeries

Temperature control
Water is circulated  in mixer jackets  or added to control  dough temperatures
Steam is generated  to provide  temp and humidity during proving which  increases or decreases fermentation time .


Cleaning
Used  in large  quantity  to clean floors  and utensils  in  bakeries . CIP are  done  for liquid handling systems .Plastic trays and pallets  are washed and cleaned by water .



Utility  functions
Boiler
Hot water generators
Chilling Plants
Cooling towers

Water  treating plants
To  get  water of desired properties bakeries do install  water treatment plant  such  as RO systems . Filters  can be used  at end use of water in process to prevent contamination.

Tamper Evident Bag Sealer For Bakeries

Does Your Bakery Have Food Safety Measures ?

Essential Food Safety and Hygiene Management Practices for Bakery and Food Processing Units

Food safety is a non-negotiable requirement in modern bakery and food processing operations. As regulatory standards become stricter and consumer awareness increases, bakery plant owners and quality managers must implement a comprehensive food safety management system (FSMS) covering people, processes, premises, and equipment.

This article provides a structured overview of critical food safety, hygiene, sanitation, and operational controls that every bakery and food factory should have in place to ensure safe, compliant, and high-quality production.

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Visitor Policy

A clearly defined visitor policy is essential to prevent contamination. Visitors entering production areas should:

• Sign a visitor register

• Wear protective clothing (hair nets, shoe covers, PPE)

• Be escorted at all times

• Avoid touching products or equipment

Restricted access zones must be clearly marked.

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Jewellery Policy

Jewellery is a major contamination risk. A strict jewellery policy should ensure:

• No rings, watches, earrings, chains, or piercings

• Only plain wedding bands allowed where permitted

• Regular checks by supervisors

This policy prevents physical contamination and microbial risks.

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Plastic Policy

Plastic contamination is a common audit non-conformance. A plastic control program should include:

• Approved food-grade plastics only

• Register of plastic items used in production

• Regular inspections and breakage reporting

Use color-coded plastic tools wherever possible.

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Glass Policy

Glass poses a high risk of physical contamination. A glass management policy must:

• Identify all glass items on site

• Restrict glass in production areas

• Maintain a glass breakage procedure

• Conduct routine audits of light fittings, gauges, and windows

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Personal Hygiene Checks

Employee hygiene directly impacts food safety. Hygiene checks should cover:

• Clean hands and trimmed nails

• No open wounds (or properly covered)

• No illness symptoms

• Mandatory hand washing at entry points

Regular hygiene monitoring is essential.

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Pest Control Management

A documented pest control management program is mandatory. It should include:

• Approved pest control agencies

• Monitoring devices (rodent boxes, insect traps)

• Trend analysis and corrective actions

• Proofing of doors, drains, and openings

Pest activity must be recorded and addressed immediately.

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Uniform Management

Uniforms help prevent cross-contamination. A proper system includes:

• Clean uniforms issued daily

• Separate uniforms for different zones

• Laundry control (in-house or outsourced)

• No uniforms worn outside production areas

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Sanitation Management

Sanitation ensures hygienic conditions throughout the plant. Key elements include:

• Cleaning and sanitation SOPs

• Approved chemicals and concentrations

• Cleaning schedules and records

• Verification through visual and microbiological checks

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Building Maintenance

A well-maintained building prevents contamination. Maintenance programs should cover:

• Walls, floors, ceilings

• Doors, windows, drains

• Roof leak prevention

• Cracks and gaps sealing

Poor building condition often leads to audit failures.

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Food Safety Management System (FSMS)

An effective FSMS integrates all food safety controls into one system, aligned with:

• ISO 22000

• FSSC 22000

• BRC / IFS

• FSSAI

It ensures systematic risk control and continuous improvement.

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Food Safety Audits

Internal and external audits verify system effectiveness. Audit programs should include:

• Scheduled internal audits

• Supplier audits

• Third-party certification audits

• Corrective and preventive actions (CAPA)

Audit readiness is a key indicator of food safety maturity.

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Storage System for Raw Materials

Raw material storage must prevent contamination and deterioration. Best practices include:

• FIFO / FEFO systems

• Palletized storage

• Temperature and humidity control

• Clear segregation of allergens and chemicals

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Proper Drainage System

Effective drainage prevents water stagnation and microbial growth. Drainage systems should:

• Have proper slope

• Be easy to clean

• Prevent backflow

• Be covered and pest-proof

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Maintenance System – Lubrication

Equipment maintenance must be food-safe. Lubrication controls should ensure:

• Only food-grade lubricants are used

• Lubrication points are identified

• Records are maintained

• No lubricant contamination of food

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Material Construction of Equipment

Equipment must be designed for hygiene. Preferred materials include:

• Stainless steel (SS 304 / SS 316)

• Smooth, non-corrosive surfaces

• Easy-to-clean designs

Poor equipment design leads to hygiene failures.

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Water Management

Water quality directly impacts food safety. Water management includes:

• Potable water testing

• Separate lines for potable and non-potable water

• Controlled use in processing and cleaning

Water test reports must be available for audits.

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Solid Waste Management

Improper waste handling attracts pests. A waste management system should ensure:

• Covered, color-coded bins

• Frequent waste removal

• Separate organic and inorganic waste

• Clean waste storage areas

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Training for Workforce

Trained employees are the backbone of food safety. Training programs should cover:

• GMP and hygiene

• HACCP awareness

• Personal safety and PPE

• Refresher training at defined intervals

Training records are mandatory for compliance.

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Supporting Equipment for Hygiene Control

Essential food safety equipment includes:

• Air curtains and PVC strip curtains

• Insect killers (non-shatter type)

• Food-grade pallets

• Rodent bait boxes

These act as preventive barriers.

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Metal Detection Systems

Metal detectors help prevent physical contamination. They should:

• Be installed at critical points

• Be calibrated regularly

• Have rejection and record systems

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Filters and Sieves

Filters and sieves remove foreign materials from raw materials. Controls include:

• Defined mesh sizes

• Inspection schedules

• Replacement records

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Hazard Analysis for HACCP

A documented Hazard Analysis identifies:

• Biological hazards

• Chemical hazards

• Physical hazards

This forms the foundation of HACCP.

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CCP Identification (Critical Control Points)

CCPs must be clearly identified, monitored, and controlled. Examples include:

• Baking temperature

• Metal detection

• Cooling controls

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PRP and OPRP Management

PRPs and OPRPs support HACCP and include:

• Cleaning and sanitation

• Pest control

• Personal hygiene

• Maintenance

They must be monitored, reviewed, and updated regularly.

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Personal Protective Equipment (PPE)

PPE protects both employees and food. Common PPE includes:

• Hair nets and beard covers

• Gloves

• Safety shoes

• Masks and aprons

PPE compliance must be enforced.

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Conclusion

A strong food safety culture is built through structured policies, disciplined execution, and continuous monitoring. From visitor control to HACCP implementation, every element plays a vital role in ensuring safe, compliant, and high-quality bakery operations.

Implementing these systems not only helps in passing audits but also protects consumers, employees, and the brand..