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Parle Revamp Milano Pack Design

Milano , Parle Milano , Parle Milano biscuit , Milano biscuits ,Choco chip cookies, choco cookies
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 )



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.

visit microzap website :

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