The Soulful Craft of Artisan Baking

In our fast-paced world, where convenience often takes precedence over quality, artisan baking emerges as a beacon of tradition, craftsmanship, and soulful sustenance. This age-old practice transcends the ordinary and immerses us in a world of unique flavors, profound connections, and a glimpse into the heart of our shared human history.

A Return to Authenticity

Artisan baking is a gentle rebellion against the mass-produced, preservative-laden bread that lines supermarket shelves. It harkens back to a time when baking was an art and a science, not a rushed industrial process. The artisan baker doesn't rush; they savor the journey from flour to loaf.

The ingredients chosen in artisan baking are a testament to its commitment to authenticity. Organic, locally-sourced grains, natural leavening agents, and pure water are the building blocks of this craft. Each ingredient, handpicked, reflects the terroir of its region, giving each loaf a unique flavor that cannot be replicated by any factory.



The Symphony of Sourdough

Sourdough, the darling of artisan baking, is the perfect embodiment of this craft. It's a living, breathing entity, a symbiotic culture of yeast and bacteria. Sourdough takes time, patience, and a watchful eye. The reward? A loaf that's not only delicious but also easier to digest and packed with nutrients. This is bread as it once was – the staff of life.

The beauty of sourdough lies in its natural fermentation process. As the dough ferments, it undergoes a transformation, producing complex flavors and aromas that tease the senses. It's a symphony of microbes, each contributing its unique notes to the final masterpiece. Artisan bakers are the conductors, nurturing this symphony and creating something truly extraordinary.

Community and Connection

Artisan baking is not just about flour and water; it's about connecting with our community and our roots. Artisan bakers are often deeply embedded in their local ecosystems, sourcing ingredients from nearby farms and mills, and fostering relationships with their customers. The bakery becomes a hub of connection, where people come not only for bread but for conversation, a sense of belonging, and the comfort of familiar faces.

In a world increasingly defined by impersonal transactions, artisan baking reminds us of the importance of human interaction. There's a deep sense of fulfillment in buying a loaf from a baker who knows your name and your preferences, who shares the story of each batch, and who takes pride in their craft.

The Imperfect Beauty

Artisan bread, with its imperfect crust and uneven crumb, embodies the idea that beauty lies in imperfection. It's a tactile and sensory experience, with each loaf boasting its unique character, just like the hands that shaped it. The artisan baker's touch, the slash of the blade, and the uneven distribution of air pockets all tell a story of the bread's journey from mixing bowl to oven.

Artisan bread invites us to embrace the imperfections in life, reminding us that in the cracks and crevices, there's room for authenticity, growth, and the beauty of the unexpected.

A Delicious Legacy

Artisan baking isn't just a momentary trend; it's a delicious legacy passed down through generations. The knowledge and techniques are shared, not patented or locked behind factory doors. Each loaf is a testament to the wisdom of our ancestors and the potential for us to carry this tradition forward.

In conclusion, artisan baking is a celebration of the simple things in life, a reconnection with the past, and a reminder that the human touch can transform the mundane into the extraordinary. It's a powerful testament to our capacity for creating, sharing, and nurturing. So, the next time you savor a slice of artisan bread, take a moment to appreciate the soulful craft behind it – a craft that brings us back to our roots and connects us to the heart of humanity.

Delightful Recipe For Matcha Green Tea With White Chocolate Cup cake

How about trying these delicious Matcha Green Tea and White Chocolate Cupcakes? These cupcakes have a unique flavor combination that's sure to impress your friends and family.

Ingredients:

For the Cupcakes:1 1/2 cups all-purpose flour
1 1/2 tsp matcha green tea powder
1 1/2 tsp baking powder


pic courtesy tim and thyme

1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk

For the White Chocolate Ganache:6 oz white chocolate, finely chopped
1/3 cup heavy cream

For the Matcha Green Tea Frosting:1 cup unsalted butter, softened
2 cups powdered sugar
1 1/2 tsp matcha green tea powder
1 tsp vanilla extract
1-2 tbsp whole milk (as needed for consistency)

Instructions:

Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.


In a mixing bowl, sift together the flour, matcha green tea powder, baking powder, and salt. Set this dry mixture aside.


In another bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.


Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.


Gradually add the dry mixture to the wet mixture, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.


Fill each cupcake liner about two-thirds full with the batter.


Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.


While the cupcakes are baking, prepare the white chocolate ganache. In a microwave-safe bowl, heat the heavy cream until it's hot but not boiling. Pour it over the chopped white chocolate and stir until smooth. Let it cool to room temperature.


Once the cupcakes are done and have cooled, use the back of a spoon to create a small well in the center of each cupcake. Fill each well with the white chocolate ganache.


To make the matcha green tea frosting, beat the softened butter until creamy. Gradually add the powdered sugar and matcha green tea powder, mixing until well combined. Add the vanilla extract and enough milk to achieve your desired frosting consistency.


Pipe or spread the matcha green tea frosting onto the cupcakes, covering the white chocolate ganache.


Optional: Garnish your cupcakes with a dusting of matcha green tea powder or white chocolate shavings for an extra special touch.

Enjoy your unique Matcha Green Tea and White Chocolate Cupcakes! They're perfect for tea parties or as a delightful dessert for any occasion.

To make the matcha green tea frosting, beat the softened butter until creamy. Gradually add

for more on Cup Cake recipes check the link

https://tinyurl.com/msncupck

The Art of Gluten-Free Baking: When Health Matters !

Lets first understand what is gluten and how does it effects our health

Gluten is a protein found in certain grains, primarily wheat, barley, rye, and their derivatives. It plays a crucial role in giving dough its elasticity and helps bread and other baked goods maintain their shape and texture. Gluten is also used in various processed foods as a stabilizing or thickening agent.

For most people, gluten is a harmless component of their diet. However, some individuals may experience adverse health effects when they consume gluten. There are three main conditions related to gluten intolerance or sensitivity:

Celiac Disease: Celiac disease is an autoimmune disorder in which the ingestion of gluten triggers an immune response that damages the lining of the small intestine. This damage can lead to various gastrointestinal symptoms such as diarrhea, abdominal pain, and malabsorption of nutrients. Over time, untreated celiac disease can result in nutritional deficiencies and other complications.


Non-Celiac Gluten Sensitivity: Some individuals experience symptoms similar to those of celiac disease when they consume gluten, but they do not test positive for celiac disease or wheat allergy. This condition is known as non-celiac gluten sensitivity (NCGS). Symptoms may include gastrointestinal discomfort, fatigue, headaches, and mood changes. The exact mechanism behind NCGS is not well understood, and it is a diagnosis of exclusion.


Wheat Allergy: Wheat allergy is an allergic reaction to proteins found in wheat, including but not limited to gluten. Symptoms can range from mild hives and digestive upset to severe anaphylaxis. Unlike celiac disease and NCGS, wheat allergy is an immune response to specific wheat proteins and can be diagnosed through allergy testing.

It's important to note that only a small percentage of the population has celiac disease or wheat allergy, while non-celiac gluten sensitivity is less common. For the vast majority of people, gluten consumption is safe and does not cause adverse health effects.



For those with celiac disease or gluten sensitivity, adhering to a strict gluten-free diet is essential to manage symptoms and prevent long-term health complications. This diet excludes all sources of gluten, including wheat, barley, rye, and products derived from these grains. Fortunately, there is now a wide range of gluten-free alternatives available, allowing individuals with gluten-related conditions to enjoy a varied and balanced diet while maintaining their health.

Baking is a universal language of love, comfort, and celebration. The aroma of freshly baked bread, the warmth of a just-out-of-the-oven cookie, and the joy of sharing a homemade cake with loved ones are experiences that transcend culture and time. But what happens when you remove a fundamental ingredient from this culinary equation—gluten? Enter the enchanting world of gluten-free baking, where passion meets precision, and every recipe is an opportunity to create magic.

The Challenge of Going Gluten-Free

For many, the decision to embrace gluten-free baking is not a choice but a necessity. Individuals with celiac disease or gluten sensitivity must avoid gluten—a protein found in wheat, barley, rye, and their derivatives. Consuming gluten can lead to digestive distress and long-term health issues. Yet, these challenges have birthed a new era of baking creativity that defies limits and redefines flavor.

Mastering the Flour Palette

In gluten-free baking, traditional wheat flour takes a backseat, giving rise to a diverse palette of alternative flours. Each flour brings its unique texture, flavor, and nutritional profile to the table. Almond flour adds richness, coconut flour lends moisture, rice flour contributes neutrality, and sorghum flour infuses a subtle nuttiness. Gluten-free baking becomes an art of flour blending, where precise combinations mimic the structure and versatility of wheat flour.

The Xanthan Gum Enigma

The absence of gluten calls for the introduction of binders and leaveners. Xanthan gum, a common ingredient in gluten-free baking, steps in as the mystical binder that adds elasticity to dough and prevents baked goods from crumbling into despair. Baking powder and baking soda become leavening wizards, ensuring that bread rises and cakes achieve their heavenly fluffiness.

Flavor Symphony

Gluten-free baking allows for the exploration of diverse flavors. Nut flours like almond and hazelnut impart a delightful richness. Coconut flour introduces a tropical twist, while chickpea flour offers a savory edge. Embrace these flavors and let them dance harmoniously in your recipes.

The Sweet Balance

Sweeteners become essential partners in gluten-free baking, not only for sweetness but also for moisture and texture. Sugar, honey, maple syrup, and their counterparts join the alchemical dance, infusing creations with delightful sweetness. Experiment with different sweeteners to find the perfect balance for your taste buds.

Reimagining Classics

Gluten-free baking is a realm of endless creativity. Classic recipes like chocolate chip cookies, apple pie, and banana bread are ripe for reinvention. Swap wheat flour for a blend of gluten-free flours, and you'll be amazed at the delicious transformations that take place.

Global Inspirations

Why limit your culinary horizons? Gluten-free baking invites you to explore the world's diverse cuisines. Discover Mexican corn tortillas, Indian chickpea flour flatbreads (besan chilla), or Italian polenta. Each culture offers gluten-free gems waiting to be savored.

The Future of Flour Magic

Gluten-free baking has come a long way, evolving from a necessity to an art form. With an expanding array of gluten-free products and resources, the possibilities are endless. The future holds tantalizing discoveries, pushing the boundaries of taste and texture.

Conclusion: Where Magic and Mastery Unite

In the enchanting world of gluten-free baking, every recipe is an incantation, every flour blend a potion, and every bite a taste of triumph. Whether you embrace gluten-free baking out of necessity or curiosity, one thing is certain: it's a journey that leads to a realm of culinary wonders, where taste knows no bounds. Don your apron, gather your gluten-free flours, and embark on an adventure where every creation is a testament to your passion, precision, and the magic of gluten-free baking.

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Taste of Singapore: The Irresistible Singaporean Bread Roll

Introduction

When it comes to culinary delights, Singapore has a rich and diverse food scene that's hard to beat. While the city-state is renowned for its hawker stalls serving up mouthwatering dishes like Hainanese chicken rice and chili crab, there's one lesser-known gem that deserves its time in the spotlight – the Singaporean bread roll. In this article, we'll take you on a delectable journey to discover this unique and irresistible treat.

A Slice of Singaporean History

Singaporean bread rolls, often lovingly referred to as "kaya buns," have a history intertwined with the multicultural tapestry of the island. They are a delightful fusion of Chinese, Malay, Indian, and Western influences, reflecting Singapore's diverse population.

The key element that sets Singaporean bread rolls apart is the kaya spread, a fragrant and sweet jam made from coconut milk, eggs, sugar, and pandan leaves. This green-hued jam is a beloved local delicacy and serves as the star ingredient in these rolls.

Ingredients and Preparation

Singaporean bread rolls typically consist of soft, slightly sweet, and fluffy buns that encase a generous layer of kaya jam and a thick slice of butter. Here's how they are prepared:

Buns: The buns are often made using a combination of ingredients such as bread flour, sugar, milk, yeast, and a dash of salt. They are kneaded until the dough is soft and elastic, then left to rise until it doubles in size. Afterward, the dough is shaped into individual buns and baked until golden brown.


Kaya Jam: The kaya jam, with its rich and aromatic flavor, is a labor of love. It requires constant stirring over low heat, as it slowly thickens to the desired consistency. Pandan leaves are used to infuse the jam with their distinctive fragrance, giving it a unique taste that's hard to replicate.


Butter: A slice of cold, creamy butter is often added to complement the sweetness of the kaya jam, creating a perfect balance of flavors.

Enjoying the Singaporean Bread Roll

The best way to savor a Singaporean bread roll is when it's fresh out of the oven. The warm, slightly crispy exterior of the bun contrasts beautifully with the cool, creamy butter and the sweet, fragrant kaya jam inside.

These rolls are perfect for breakfast, as a snack, or even as a dessert. They pair wonderfully with a cup of local kopi (coffee) or teh (tea), creating a harmonious blend of flavors that Singaporeans have cherished for generations.

Beyond Breakfast: Modern Variations

While traditionally enjoyed at breakfast or tea time, the Singaporean bread roll has evolved to suit contemporary tastes. You can now find variations that incorporate ingredients like cheese, chocolate, or even luncheon meat, adding a twist to this classic treat.

Conclusion

The Singaporean bread roll is more than just a delightful snack; it's a piece of Singapore's culinary heritage that represents the nation's diverse culture and love for food. Its unique combination of flavors and textures offers a delicious escape into the heart of this vibrant city-state.

So, the next time you find yourself in Singapore or come across a bakery offering these delectable creations, be sure to indulge in the sweet, comforting embrace of a Singaporean bread roll. It's a taste of Singapore that you won't soon forget, and it's a testament to the culinary magic that can happen when cultures and flavors come together in harmony.




Types Of Popular Bread Rolls




1. French Baguette

The French baguette is a culinary icon known for its crisp, golden-brown crust and soft, airy interior. Its elongated shape makes it perfect for tearing off bite-sized portions, and it's a quintessential accompaniment to cheese, pâté, and wine. The baguette's simplicity belies the skill required to achieve its perfect balance of texture and flavor.

2. Japanese Melonpan

Melonpan, or melon bread, hails from Japan and is a delightful fusion of cultures. The sweet, crispy top resembles a melon's rind, while the soft interior is rich and buttery. Often enjoyed as a snack or dessert, melonpan comes in various flavors and fillings, making it a beloved treat for people of all ages.

3. Italian Focaccia

Focaccia, the pride of Italian baking, is a versatile bread that has gained international acclaim. Its dimpled surface is often adorned with aromatic herbs, olive oil, and sea salt. Focaccia can be enjoyed as an accompaniment to meals, sliced for sandwiches, or used as a canvas for a variety of toppings and flavors.

4. Mexican Bolillo

In Mexico, the bolillo is a ubiquitous and cherished bread roll. With a crusty exterior and a soft interior, it's a perfect vessel for hearty sandwiches like tortas and the famous "torta de jamón" (ham sandwich). Bolillos are often made fresh daily and enjoyed warm.

5. Turkish Pide

Pide, a Turkish flatbread, is a cousin of the more well-known Italian pizza. It features a boat-like shape and is typically topped with an array of ingredients, from ground meat and vegetables to cheese and herbs. Pide is a popular street food and a staple in Turkish cuisine.

6. Portuguese Pão de Deus

Pão de Deus, or "Bread of God," is a sweet bread roll from Portugal that is often enjoyed during festive occasions. It's adorned with a sweet coconut topping, which not only adds a delightful crunch but also gives the roll its heavenly name.

7. American Biscuit

In the United States, the biscuit is a beloved bread roll that's soft, fluffy, and buttery. Biscuits can be served alongside breakfast dishes, used for making sandwiches, or even enjoyed as a side with savory stews and gravies.

8. Indian Pav

Pav, a soft and slightly sweet bread roll, is a staple in India, particularly in the western state of Maharashtra. It's an essential component of the famous "vada pav" and "pav bhaji," both popular street foods in India. The pav's ability to absorb the flavors of spicy curries and chutneys makes it a favorite among food enthusiasts.

9. German Pretzel Roll

The pretzel roll, or "Brezelbrötchen" in German, is a delightful twist on the classic pretzel. With its characteristic knot shape and a rich, salty crust, this roll is a hearty accompaniment to sausages and beer. It's equally delicious on its own or with a dollop of mustard.

10. Spanish Pan de Leche

Pan de leche, or "milk bread," is a soft, sweet bread roll popular in Spain and other Spanish-speaking countries. Its tender crumb and subtle sweetness make it a versatile choice for breakfast or snacks. It's often enjoyed with a cup of coffee or hot chocolate.

These popular bread rolls showcase the incredible diversity and creativity of bread-making traditions from around the world. Each roll tells a story of culture, flavor, and craftsmanship, offering a taste of the unique culinary heritage of its region. Whether enjoyed fresh from the bakery or incorporated into a favorite dish, bread rolls have an enduring place in the hearts and palates of people everywhere, reminding us that the art of bread making is a global celebration of taste and tradition.

How Do We Start Online Bakery

 In today's digital age, starting an online bakery can be a sweet and lucrative endeavor. With the increasing demand for artisanal and specialty baked goods, the online market offers a convenient and accessible platform to reach a wide customer base. Whether you're a passionate home baker or a professional pastry chef, here's a step-by-step guide on how to start your own online bakery and turn your baking dreams into reality.

Step 1: Define Your Niche Before diving into the world of online baking, it's crucial to define your niche. Consider what sets your bakery apart from the competition. Are you known for gluten-free treats, exquisite wedding cakes, or gourmet pastries? Identifying your unique selling point will help you target your ideal customers effectively.

Step 2: Create a Business Plan Just like any other business, an online bakery requires a solid business plan. Outline your goals, budget, pricing strategy, and marketing plan. Determine how you'll source ingredients, handle production, and manage orders. A well-thought-out plan will serve as your roadmap to success.

Step 3: Legal and Regulatory Compliance Ensure your online bakery complies with local and state regulations. This may involve obtaining permits, licenses, and certifications, particularly if you plan to sell food products. Consult with local health departments and business authorities to understand the requirements specific to your area.

Step 4: Build Your Online Presence Create a visually appealing and user-friendly website for your online bakery. Invest in professional photography to showcase your products. Make sure your site includes an easy-to-navigate menu, an online ordering system, and secure payment options. Additionally, establish a presence on social media platforms like Instagram and Facebook to showcase your delicious creations and connect with your audience.

Step 5: Develop a Signature Menu Craft a menu that highlights your bakery's specialties. Consider offering a variety of baked goods, from bread and cupcakes to custom cakes and seasonal treats. Ensure your menu is clear and includes detailed descriptions and high-quality images of each product.

Step 6: Source Quality Ingredients The key to outstanding baked goods is using high-quality ingredients. Establish relationships with trusted suppliers to ensure consistent quality in your products. If you're sourcing locally or using organic ingredients, highlight these factors to appeal to health-conscious consumers.

Step 7: Pricing Strategy Determine your pricing strategy by factoring in ingredient costs, labor, overhead, and profit margins. Be competitive but also reflect the value and quality of your products. Consider offering special promotions or discounts to attract and retain customers.

Step 8: Marketing and Promotion Promote your online bakery through various marketing channels. Utilize social media, email marketing, and search engine optimization (SEO) to reach a broader audience. Engage with your customers by sharing behind-the-scenes content, baking tips, and customer testimonials. Encourage satisfied customers to leave reviews and refer friends and family.

Step 9: Packaging and Delivery Invest in attractive and eco-friendly packaging for your baked goods. Consider offering both pickup and delivery options to cater to different customer preferences. Ensure that your products are delivered fresh and in perfect condition.

Step 10: Customer Service Exceptional customer service is key to building a loyal customer base. Respond promptly to inquiries and feedback. Address any issues or concerns with professionalism and courtesy. Happy customers are more likely to become repeat customers and refer others.

Starting an online bakery is a journey that requires dedication, creativity, and hard work. With the right recipe for success and a passion for baking, you can build a thriving online bakery business that delights customers with every bite. So, roll up your sleeves, preheat the oven, and get ready to turn your baking passion into a profitable online venture!

Purchase Role In Bakery Operations

Purchasing role in any  organization is considered to be  important as  it handles raw material which in turns have significant cost  impact on material manufactured . Purchasing is key element of  supply chain management of  any bakery   more ever in  recent times as sourcing are done  from many countries .Bakeries  with robust purchasing department  and experts  give better results than others .

 Every bakery entity has got a procurement department or a executive who handles all purchases depending upon the size of the bakery unit  .Big bakeries  have multilocational purchase  unit or in some case purchases are made from central unit .

 Purchase department primary role is to  get  right material at right cost , from right buyer , of right quality and in right time .

 Major role of purchase are following for  any bakery operations 

 

• Raw Material , Ingredients ,  packaging material & fuel  buying
• Service  contract
• Vendor  Development
• Vendor Analysis
• Value Analysis
• Annual  Contract ( Plant  and machinery )
• Capital Purchases .
• Maintenance and Repair contracts
• Payments  to vendor .
• Inventory control
• Negotiations & long term contracts
• Scrap management -  Laminates , dough , carton , metals  from plan and equipment , oil and ingredients
• Getting licenses for  storages etc.ie liasioning with govt depts
• Imports
• Maintaining and Updating Vendor Master.
• Follow up  with  vendors for Delivery
• Warehousing/Stores
• Imports
• Services contract ( Others  excluding   plant and machinery )
• Legal and laws of contract
• Purchase Orders and Other Documents ( Quotation , PO , Indents)
• ERP -Data Analysis
•  

Purchase department in bakery are  responsible  for selecting the best offer  considering various aspects such as vendors capacity ,quality , delivery ( purchase order requisition) followed by purchase dept  inviting quotation from suppliers  and selecting the best offer considering various aspects such as vendors capacity , quality , delivery schedule ,price and other factors .Purchase orders are released against requisitions . Material is delivered on specified date and location by the vendors.

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Multigrain Cookies From Kothari Foods LLP - Better Bite

 

BETTER  BITE      

Kothari  Foods   llp  a  delhi  based baker  had  launched many healthier    cookies   such as multigrain , oats ,ragi and fruits and nut  available on supermarkets and departmental stores  across Delhi

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MARKET PLACE (TRADE ENQUIRY) - JELLY'S FOOD ART

 

CONTRACT MANUFACTURING  - GUJARAT , INDIA 

Company -  JELLY 'S FOOD  ART 

We have a cookie baking unit located at Anand, Gujarat. We want to a third party manufacturing unit.We have fssai certificate as well as GST number.If there is any opportunity for the same do let us know. 

We have different varieties of cookies- chocolate chips

Ginger dry fruit

Coffee dry fruit

Chocolate chunks

Contact

Company name- jelly's food art

Email id- jellysfoodart@gmail.com

Contact no - 8511901357

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Top 10 Figures To Monitor Bakery Production Performance

                                              Chart - Illustration purpose only

Every bakery plant owner or  plant head needs to monitor these top 10 figures to  monitor production performance  of the  plant . Few companies depute independent factory cost control department with main objectives to  tabulate these figures to management and  to   target improvement . If you can measures things then you can improve  performance .

1 .Cost per unit ($/unit) -

Takes into  consideration  cost  of all factors such as labour ,fuel, electricity , raw material , packaging and  other miscl cost 

2.Man-hours/unit 

Number of labour employed per unit of  product normally in tonnes or kg  of product. Important cost factor in production cost of any  factory 

3. Units produced/unit time 

total production done in unit time could be in kg/hr or tonnes/hr 

4. Break down time (%)

Production stoppages due to machine or equipment failure against available running hours . 

5.Change over time ( min/hrs )

 Time  taken for  changeover of product from one sku to another.  It requires change of  moulders/cutters, recipes  and  packing  machine  settings. Changeover  should be minimum as this  results in loss  of  energy ,power and  idle  labour.The  best option is  to have dedicated lines  with least changeovers

 

6.Waste (%)   

Process  generates  waste  in  bakery operations  and can  be  categorized as waste in  mixing/premixing/forming /baking/packing /transportation

7. Defectives (%)  

Defective are  generated on equipment's   such  as  oven and  packing  machines.  Could be wet defectives or dry defectives  need to be segregated and measured before  recycling or discarding it in waste . Better to keep logs of defective at each equipment  to monitor the largest source of defective generation 

 8.Fuel consumption ( litres of hsd/gas /unit) 

Consumption of fuel  to produce unit of product basically fuels consumed  in  ovens/ and  power generation

9.Electricity consumption (kwh/unit) 

It measures the  amount of electricity consumed while producing  bakery products  . It includes power to run production machinery , utilities and admin block power consumptions . Thus  few loads are  variable but few are constant such as Utilities ( Compressors , Etp , Cold rooms, Chillers , Borewell. Lighting   etc   and admin  )

10. Inventory turnover ( %)

Its measure the cost of goods sold over average cost of inventory held . A low inventory turnover can show that company  has  low sales  hence large inventory where as higher value of  Inventory turnover  njumber  would suggest  faster sales  and low inventory of finished good .

Normally   most of the  bakery  companies  have    daily / weekly / monthly  review  of these figures

( data )  and steps  to  increase productivity and lower cost of production .

 

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Unibic forays into wafer biscuit segment

While visiting one of the shopping centre near my residence I can find this unibic wafer biscuit pack promoted with one pack free with one. Wafer biscuit market is  in  nascent  stageIndian market have few players in this segment . Britannia ,Dukes,Tiffany,Nutro are few popular brands in Indian  wafer biscuit segment

Unibic  key  products are wire cut  cookies  and are dominant  player  in cookies segment .Unibic India is a  subsidiary of UNIBIC Australia, UNIBIC India Pvt. Ltd., has its factory and infrastructure in Bangalore with state of the art machines from Italy. 
  

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Inventory Cost Control In Large to Medium Bakeries

Large to medium bakeries  needs to have inventory  cost  control system in place

What  are  inventory cost 

INVENTORY  PROCUREMENT  COST

• Cost of order processing  from the  purchase indents  stage to accounts  and finally  to the delivery of item to the factory . Cost involves  the stationary , employee and the time spent on
  these activities.

• Cost of transmission of orders  from purchase deptt  to suppliers , fax , telephones  cost of
  postages etc  with advent of internet  and erp  there has been considerable drop in these costs .

• Cost  of  transportation  including freight , octroi , transit insurance  and protective packaging for the same

• Cost of invoice ,book entries  and processing payments

• Cost of  Inspection , handling , receiving

INVENTORY CARRYING  COST

• Space  rent  for the storage  of goods

• Cost of  Working Capital locked in the inventory

• Cost of insurance of goods

• Cost of spoilage of goods  in storage , breakages in handling

• Cost  of  deterioration  and obsolescence of  goods due to passes of time

• Cost of space utilized during the storage of the product

We don't give much of importance to inventory lying in our stores or warehouse . Its when

some consultants points out that we have blocked money in these stocks that we realize that something has to be done to cut cost of inventory . . Its important to monitor inventory of RM/PM/Engg spares and even Finished goods ( FG ) , If not done it can severely impact the bottom line of business . These steps are applicable for  all items used in bakeries which have considerable cost impact 

Inventory  are maintained for following items in large to medium  bakeries

a )  Raw material and ingredients

b) Packing material and consumables

c) Engineering / Plant  Machine spares and consumables 

d) General office and utilities spares  and consumables 

e)  Finished Goods

Reasons why  stores have large inventory  are 

1  Change  in  recipe  

2. Change in packaging due  to several reason such as marketing . price or legal compliance

3.  Rejection  at   any stage in process  after inspection 

4  Slump  in sales  

5. Wrong  specification s  given at  the time of order placement 

6  Due  to  supplies  constrains  one has  to  keep  inventory   of certain critical items 

7 Duplicate Indents 

Inventory  Cost Control  techniques 

 1. Codify all items which are kept as stock in stores or warehouse .Use any inventory management software to track stocks and movement from one center to another. 

2.  Install  ERP software such as  BAAN or SAP   for better control on inventory  if you are  large to medium unit 

3. Classify items by ABC so you know what are high value items and keep a tab on their consumption and procurement . Next focus on low value items .

 4. Examine value of items on basis of return on investment .

 5.Identify high stock out items and then adjust buffer stock on cost trade off basis 

6.Examine all items for safety stocks with respect of lead time , demand , stock out cost , carrying , ordering don't pile up stock intuitively 

6. Do physical stock verification periodically and eliminate dead stocks ,accept obsolescence write off for these items . 

7. Determine Economic Order Quantities of all items .thus eliminating chances of excess material  lying in store blocking capital 

8. Shift owner ship  of  storage to vendors /suppliers  with  Annual contracts /Replenishment contract with  fixed quantity order or as and when requirement .

Thus  plant management needs  to  audit and review  stores and warehouses in regular interval to check  inventory levels  of  goods lying in stores .

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Major National Organisation , Boards Linked To Food Processing

GOVT ORGANISATIONS

Here is the list of major organizations which helps government in policy making , monitoring ,research  and  promote  food industry 

 INTERNATIONAL 

• Food And Agriculture  Organization(FAO) http://www.fao.org
•  International Organization for Standardization(ISO) http://www.iso.ch 
• International Plant Protection Convention http://www.ippc.int/cds_ippc/IPP/En/default.htm Office International des Epizooties (OIE) http://www.oie.int
• World Health Organization(WHO) http://www.who.org 
• World Trade Organization(WTO) http://www.wto.org 

 NATIONAL 

• Ministry of Agriculture 
•  Department of Agricultural Research and Education http://dare.nic.in
•  Indian Council of Agricultural Research http://www.icar.org.in 
•  Department of Agriculture and Cooperation http://www.agri.coop.nic.in
•  Directorate of Marketing and Inspection (DMI) http://agmarknet.nic.in 
•  Directorate of Plant Protection Quarantine and Storage 
• Central Insecticides Board and Registration Committee http://cibrc.nic.in 
•  Department of Animal Husbandry and Dairying http://www.nic.in/dahd/
•  Integrated Fisheries Project http://ifpkochi.nic.in 
•  Department of Atomic Energy http://www.dae.gov.in Bhabha Atomic Research Centre http://www.barc.ernet.in 
•  Ministry of Commerce and Industry http://www.commin.nic.in
•  Department of Commerce http://commin.nic.in/doc Agriculture and Processed Food Products Export Development Authority (APEDA) http://www.apeda.com 
•  APEDA has registered with Food Products Exporters for certain food products  http://www.apeda.com/ecom/scripts/exp_dir_entry.asp 
•  Cashew Export Promotion Council http://www.cashewindia.org
•  Coffee Board http://www.indiacoffee.org 
•  Directorate General of Foreign Trade http://dgft.delhi.nic.in
•  Export Inspection Council (EIC) http://www.eicindia.org Export Inspection Council (EIC) registers exporters for exports of Commodities for which certification is compulsory.
•  1) http://www.eicindia.org/eic/units/rice.htm
•  2) http://www.eicindia.org/eic/units/black_pepper.htm
•  3) http://www.eicindia.org/eic/units/marineproducts_1.htm 
• 4) http://www.eicindia.org/eic/units/milk.htm 
• 5) http://www.eicindia.org/eic/units/egg.htm
•  Marine Produce Export Development Authority http://www.mpeda.com 
•  Spices Board http://www.indianspices.com 
•  Tea Board http://tea.nic.in http://www.teaindia.org
•  Ministry of Consumer Affairs, Food and Public Distribution http://www.fcamin. nic.in
•  Department of Food and Public Distribution http://www.fcamin.nic.in/civil_ind. html 
• Directorate of Sugar http://www.fcamin.nic.in/sugar_ind.htm
•  Directorate of Vanaspati, Vegetable Oils and Fats http://www.fcamin.nic. in/sugar_ind.htm 
•  Department of Consumer Affairs http://www.fcamin.nic.in/cons_ind.htm 
•  Bureau of Indian Standards http://www.bis.org.in 
•  Ministry of Defence http://mod.nic.in
•  Defence Food Research Laboratory (DFRL) http://www.drdo.com/labs/dls 
• Ministry of Environment and Forests http://envfor.nic.in 
•  Ministry of Food Processing Industries http://www.mofpi.nic.in/ Ministry of Food Processing Industries regulates FPO. The list of Licences under FPO. http://www.mofpi.nic.in/venturesetup/licensing/licensing.htm
•  Prevention of Food Adulteration Act http://mohfw.nic.in/pfaact.pdf
•  http://wcd.nic.in Ministry of Science and Technology http://www.mst.nic.in
•  Department of Biotechnology http://www.dbtindia.org 
• Research Institutions Bhabha Atomic Research Centre http://www.barc.ernet.in 
•  Central Food Technological Research Institute (CFTRI) http://www.cftri.com 
•  Defence Food Research Laboratory (DFRL) http://www.drdo.com/labs/dls/dfrl/index.shtml 
•  Industrial Toxicology Research Centre (ITRC) http://www.itrcindia.org 
•  Indian Council for Medical Research (ICMR) http://www.icmr.nic.in
•  National Institute of Nutrition (NIN) http://icmr.nic.in/000229/nin.htm 
•  National Dairy Research Institute http://www.ndri.nic.in Industry 
• Associations Confederation of Indian Industry (CII) http://www.ciionline.org 
•  All India Food Processors' Association (AIFPA) http://www.aifpa.com 
•  Confederation of Indian Food Trade and Industry (CIFTI) http://www.cifti.com
•  Consumers Organizations (Members of NCC) 
• Consumer Education and Research Centre (CERC) http://www.indiatrade. com/cerc Voluntary Organization in Interest of Consumer Education (VOICE) http://www.consumer-voice.org Consumer Unity and Trust Society (CUTS) http://www.cuts.india.org
• Niftem  http://iifpt.edu.in

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Cremica Got Listed At Stock Exchange

  "Cremica"  , Mrs Bector  Foods Specialties  Ltd   which has recently launched  IPO  for    public   to get funds  was recently  listed  at  Stock exchanges . Got bumper response from investor  and has opened with premium of    Rs 624 .00- It was offered at price band of Rs 286.00-  Rs 288.00  .   It IPO  has  198 times   subscriotion from market  which  is  highest  this  season . The response shows  the  confidence of public in food industry sector and the promoter  Mrs Bector Foods Specialities Ltd and its management .

Request  of  IPO was pending  with SEBI for  long  and was delayed  due  to COVID  and  market crash since march2020.Major  QSR major  BURGER KING has  also got listed alongwith Mrs Bector Foods Specialities Ltd . 

"Cremica   " brand   comes from  business  house  of  Mrs Bector Food  Specialties  Ltd .   A women  entreperneur   with   interest in  baking  started  a  small entity   from home ,  making   cakes  and ice creams  from  house backyard  . Mrs  Rajani Bectors   now   manages   Cremica  brand  with turnover  around  Rs 600 crore  making  it  one  of the fastest  growing  bakery  business group  .  Cremica  has also   diversified into  ready  to eat  categories  such  as sauces , Bread spread s etc . Its Head Office  based at  Phillaur  near  Ludhiana - Punjab .


Cremica  brand   has now wide range  of products  such as  biscuits . bread   sauces  ice cream  and Buns .It caters  to  all kind of biscuit categories  such as   Cream , Bourbon , Crackers , Cookies , Marie and  Choco varities .

Bread  s are sold  by the  brand  " English Oven "with  all kind of  varities  such  Atta , Brown  and multi grain bread  

Biscuits and  Bread   operation are largest  in this group  with unit  located   at  Phillaur - Punjab , Tahliwal - Himachal Pradesh  ,  Noida- UP , Mumbai- Maharashtra   and Banguluru  .- Karnataka 

Recent addition being Rajpura  factory in Punjab   with state of the art  machineries   and it produces cookies and biscuits .

Cremica  almost dominate  northern region  market   such as    Punjab ,  Himachal , Jammu and Kashmir  alongwith  significant  presence in Delhi , UP  and Haryana 

Major characteristic  of  Cremica  is that   it is    making  product  for major   players   in food industry  such  as   ITC ,  Kraft  Foods   and McDonalds .Thus  getting  expertise  working with  these giants .  Cremica  has now started  getting professional to strengthen  its   team through hiring  professional  from various fields  and hiring  new  recruits   from  best  institutes  across India .


Cremica  has  also got  foot hold  in  oversea markets  with   exports   to various countries . It export s to almost 60 countries  with majority  going out for  African countries.

  It also have   bulk orders from CSD s  and Railways . Covid-19  has impacted 


 Cremica  is thus  becoming leading  bakery product  manufacturers  with other players like   Bonn ,  Biskfarm , Anmol , Duke  and Priya Gold .

The  other  major   bakery  manufacturers  listed   at stock exchange is    Britannia Industries Ltd  . 

The last price for  Cremica  share  is  Rs 502.70. Investor  can think of  long term investment  as  growing  brand  of  food industry

Cremica - A Regional Power Brand

"Cremica   " brand   comes from  business  house  of  Mrs Bector Food  Specialties  Ltd .   A women  entreperneur   with   interest in  baking  started  a  small entity   from home ,  making   cakes  and ice creams  from  house backyard  . Mrs  Rajani Bectors   now   manages   Cremica  brand  with turnover  around  Rs 600 crore  making  it  one  of the fastest  growing  bakery  business group  .  Cremica  has also   diversified into  ready  to eat  categories  such  as sauces , Bread spread s etc . Its Head Office  based at  Phillaur  near  Ludhiana - Punjab .


Cremica  brand   has now wide range  of products  such as  biscuits . bread   sauces  ice cream  and Buns .It caters  to  all kind of biscuit categories  such as   Cream , Bourbon , Crackers , Cookies , Marie and  Choco varities

Bread  s are sold  by the  brand   English Oven with  all kind of  varities  such  Atta , Brown  and multi grain bread 

Biscuits and  Bread   operation are largest  in this group  with unit  located   at  Phillaur - Punjab , Tahliwal - Himachal Pradesh  ,  Noida- UP , Mumbai- Maharashtra   and Banguluru  .- Karnataka

Cremica  almost dominate  northern region  market   such as    Punjab ,  Himachal , Jammu and Kashmir  alongwith  significant  presence in Delhi , UP  and Haryana

Major characterisitic  of  Cremica  is that   it is    making  product  for major   players   in food industry  such  as   ITC ,  Kraft  Foods   and McDonalds .Thus  getting  expertise  working with  these giants .  Cremica  has now started  getting professional to strenthen  its   team through hiring  professional  from various fields  and hiring  new  recruits   from  best  institutes  across India .


Cremica  has  also got  foot hold  in  oversea markets  with   exports   to various countries .  It also have   bulk orders from CSD s  and Railways .


 Cremica  is thus  becoming leading  bakery product  manufacturers  in the league  of   Bonn ,  Biskfarm , Anmol , Duke  and Priya Gold .

How Do We Calculate Biscuit Plant Output

When ever people think of putting up  a new biscuit plant  , the first question which come s in mind is the plant output or  capacity . This  is important for  design and  project  of new biscuit plant .Unit could be tons /hr or kg /hr of  production . Biscuit output  is required for  material planning and plant specifications .

There  different methods  to calculate  biscuit plant output  as mentioned below


a .  Baking time   x  with  rows x columns  in  one minute from cutter /molder  rpm. moulder and cutter have dies or cups  as per biscuit shape and size .

b.   Oven  band surface  area  x baking time of biscuit oven .( tunnel oven )
Oven length and width depends upon  the volume of biscuit to be produced 

On the basis of capacity ,  Mixers  and Packing machine  are  selected  for line  balancing

c.   Mixing  time with   batch size processed in  unit  time
 
d.   Number of packing machine  used to pack with  packet per minute  for calculation .


Oven capacity (lbs/hr) = R x N x L 1/C x60/T
R = rows of goods per foot of band length
N = rows of goods across the band width
L = baking chamber length in ft.
C = count of baked biscuits per lb.
T = baking time in mins.maximum baked size of the coojie

To determine N & R.
Let W = actual product width in inches
D = maximum baked size of the cookie
S = spacing from centre to centre of adjacent rows
X = clear band space at each edge
Then, W = ( N x S ) - S + D +2X
or, N = W + S - D - 2X / S and R + 12 / S
Capacities of other machinery prior to the oven can be referenced to the oven capacity
Published May 1967 Cookie & Cracker Technology
Samual A Matz and Theresa D Matz

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