Maidstone had been previously been a 50-50 partnership between Aryzta and Tim Hortons Inc, and will continue to supply the Tim Hortons network until at least 2016.
The deal, worth US $454 million, is Aryzta’s third North American buy-out since early June, when it paid a combined $1.08 billion for Fresh Start Bakeries and Great Kitchens.
The Swiss company also confirmed its U.S. subsidiary was completing investments worth $48 million for bakeries in Taiwan, Singapore and Malaysia - and was building a new bakery in Brazil.
"These investments significantly enhance our bakery capability in North America, as well as in Latin America and Asia," said Owen Killian, Aryzta's Chief
source : www.bakeryandsnacks.com
Baker Perkins offers Dust Free Bread Moulding At IBIE
Multitex4 enters the North American market at IBIE
Baker Perkins, a name well known to high-output plant bakers in the UK and Australasia, is introducing a range of high-efficiency, dust-free dough forming equipment for pan bread to the North American market at IBIE
The ability to divide, round, mould and pan dough pieces without the use of dusting flour brings significant cost savings by eliminating the cost of flour, flour dusting equipment and its maintenance and cleaning. Sanitation standards are significantly raised, labor costs reduced, and potential health and safety risks to employees eliminated.
The Multitex4 dough moulder on show at IBIE is part of a completely safe and sanitary dust-free forming system for high-output, high-efficiency pan bread bakeries. The system can also include a divider, rounder and first proofer.
A combination of gentle dough handling and the strategic application of process air ensures the dough passes through the machine without sticking to ensure non-stop running. Designed to operate under all production conditions to generate additional profit, the Multitex4 features spring loading of the sheeting rolls and moulding boards. This allows doubles to pass through without smearing or sticking, avoiding cleaning stops.
The Multitex4 moulder is well proven with dozens of installations in the high-output plant bakeries around the world. Multitex4’s are used in US style operations in southern Europe, and they are the industry standard in many parts of the world including the UK and Ireland, Southern Africa, Australia and New Zealand.
read more on
http://www.bakerperkinsgroup.com/news/2/196/baker-perkins-launches-dust-free-bread-moulding-at-ibie.htmlBaker Perkins New Allergen Free Production Line
New ranges of cookie and cracker processing machinery offering improved standards of hygiene are being launched by Baker Perkins at IBIE . The show also marks the introduction of the Baker Perkins range of HS mixers into the North American market.
The three machines on show – rotary moulder, wirecut and rotary cutter – are representative of the Baker Perkins range of forming equipment, which has been completely re-engineered to meet rising sanitation requirements in the industry
Three levels of sanitation are available for every machine in the Baker Perkins dough forming range with the level of sanitation chosen dependent on the specific cross-contamination risk and sanitation regime in each factory. All levels meet the standards set by industry bodies such as GMA and BEMA and the choice enables customers to achieve the blend of sanitation, productivity and cost that is the most appropriate for their particular operation.
Baker Perkins has been balancing the twin demands of best practice in hygienic design with improvements in operational efficiency for 30 years. The three machines on show at IBIE retain all the best-in-class process parameters and benefits of precise weight control, efficiency, performance, and ease of use and maintenance of previous generation equipment.
The main objective of enhanced sanitation is to eliminate any risk to consumers from cross contamination. Usually this means allergens and pathogens but the same high standards are required by customers making Kosher, organic or GMO-free products.
Sanitation level one is designed for dry or wet cloth cleaning, in situations where there are no cross-contamination issues.
Level two is for low pressure wet or chemical cleaning, in plants where there is potential for cross-contamination onto food product surfaces, or in the product zone.
The third level is designed for high-pressure wet, steam or chemical cleaning when a high risk of cross contamination exists, particularly post-baking. This level may involve component removal without the need for tools for cleaning away from the production environment.
Three important principles form the basis of this re-design: reducing any accumulation of unwanted materials; improving visibility and access for cleaning; and simplifying the removal and replacement of components.
for more read on
http://www.bakerperkinsgroup.com/news/4/199/hygienic-design-is-the-focus-of-new-cookie---cracker-equipment.htmlAutomatic Twist and Tie Or Mini Binders For Bread Packaging
Most of the bread manufacturers now days use these mini binders for twist n tie binding for their bread packaging .
Advantage for twist ties packaging for bread is that bread is not exposed to ambient environment as consumer can close the bag with the tie hence the life of bread increases where as in the other hdpe poly bags you need to wrap it in other poly bag in case you need to preserve the bread.Second advantage consumers have that it could be carried out without any additional bag .
One of our reputed supplier from Italy M/s Virgilio has been manufacturing these binder s .
Watch this video and check out specs for this machine
Advantage for twist ties packaging for bread is that bread is not exposed to ambient environment as consumer can close the bag with the tie hence the life of bread increases where as in the other hdpe poly bags you need to wrap it in other poly bag in case you need to preserve the bread.Second advantage consumers have that it could be carried out without any additional bag .
One of our reputed supplier from Italy M/s Virgilio has been manufacturing these binder s .
Watch this video and check out specs for this machine
and spec sheet from here - Minibinder Specs
you can contact - MrSilvio Finazzi on minibinder@virgilio.it
FSSAI Appoints "Authorised Officer's" For Mumbai and Kolkata Ports
Imported food items has to get clearance from port authorities and person responsible for these activities would be Authorised Officer appointed by FSSAI .
After Chennai Ports appointment of Authorized Officer FSSAI has now appointed Authorised Officer's for Mumbai as well as for Kolkata ports .
According to an order issued by the Fssai, MS Karak, deputy director and SK Mohanta, senior marketing officer have been appointed as "Authorised Officer" for Kolkata Sea Port and Haldia Sea Port respectively.
Further SK Halder, senior marketing officer and Ais Kumar, deputy director have been appointed for Mumbai Sea Port and JNPT, Nhava Sheva, ports respectively
The functions of the Authorised Officer will, inter alia. include the existing functions of the Port Health Officer under the PFA Act, 1954, with respect to imported food clearance process, in coordination with the customs department, the authority said in a statement.
"During the absence or leave period of one Authorised Officer, the other Authorised Officer will discharge the functions of Authorized Officer for that port for imported food clearance process. Accordingly, for any matter related to imported food clearance process the above mentioned officers may be contacted in place of the Port Health Officer," Fssai informed.
for more visit
www.fssai.gov.in
After Chennai Ports appointment of Authorized Officer FSSAI has now appointed Authorised Officer's for Mumbai as well as for Kolkata ports .
According to an order issued by the Fssai, MS Karak, deputy director and SK Mohanta, senior marketing officer have been appointed as "Authorised Officer" for Kolkata Sea Port and Haldia Sea Port respectively.
Further SK Halder, senior marketing officer and Ais Kumar, deputy director have been appointed for Mumbai Sea Port and JNPT, Nhava Sheva, ports respectively
The functions of the Authorised Officer will, inter alia. include the existing functions of the Port Health Officer under the PFA Act, 1954, with respect to imported food clearance process, in coordination with the customs department, the authority said in a statement.
"During the absence or leave period of one Authorised Officer, the other Authorised Officer will discharge the functions of Authorized Officer for that port for imported food clearance process. Accordingly, for any matter related to imported food clearance process the above mentioned officers may be contacted in place of the Port Health Officer," Fssai informed.
for more visit
www.fssai.gov.in
Lighter Oven Bands Could Result In Energy Saving
Energy savings strategies for bakeries includes oven band heating . Oven bands are of various types which are used to convey wet products to the oven for baking . Normally this type of oven bands are required in biscuits , cookies , pizza , Swiss rolls manufacturing using tunnels oven with length varying from 150 ft - 300 ft . Heat balance of oven shows that product itself requires 30- 40% for its own heating , 10 - 20 % is required for oven heating and balance heat used for heating of make up air ,oven and losses. Oven band have repeated cycle of heating and cooling .
Heavier Belt requires more heating than the lighter belt .Type of belt used in oven impacts the energy cost of the product. So any reduction in the thickness of band would result is less energy required for band heating .
Many manufacturers have switched to lighter oven bands for energy savings .
Report by Reading bakery Systems
Many manufacturers have switched to lighter oven bands for energy savings .
Report by Reading bakery Systems
Imaforni Intl S.p.A - World Major Bakery Equipment Manufacturers - A Profile
Imaforni have been serving world bakery industry for long . It has installation across the globe and bakery equipments have been installed in numerous bakeries in world . Imaforni have been pioneer in bakery technologies its manufacturing expertise and services had made them world leader in bakery equipments .Established in 1962 This Italian bakery equipment brand has established its popularity among bakery manufacturers for better design and service .Imaforni has installed and have equipments in more than 110 countries with 170 people employed in the company .
Equipment manufacturing are categorised in following section in Imaforni Intl Spa
Bakery
Imaforni market leading mixing and forming equipment is based on over 50 years experience of the specialist needs of high-output plant bakeries producing a wide product range. Other areas of expertise include baking, and there is specialist equipment for the production of niche products such as Pizza , swiss rolls and cookies
Hard Sweet Biscuits / Cracker/ Soft Dough /Cookies
pic courtesy - Imaforni |
Hard sweet biscuits and cracker/ soft dough / cookies unit have following units such as Laminators , cutting or moulding units , gauge rolls , baking ovens ( tunnel oven s ) , Mixers , Packaging machines, depositors , oil Sprays , cooling conveyors
Muffins . layer cakes ,Pizza and Swiss rolls
Swiss rolls have sponge sheets baked into oven with other decorating devices which perform different functions such as fillings , rolling , shearing etc these rolls are then packed in hfw packing machine .
Cake plant s have planetary mixers with which batter are prepared and placed in paper boxes and these are placed in moulds for baking .The depositor may be made with a double head to produce two-colour products. For the production of more sophisticated products, it is also possible to position two depositors one after the other. The task of the oven is to transform the liquid material into a tasty, edible, appealing food; consistent temperature and uniform baking are essential factors for obtaining the desired lift and quality
After Sales Service
Imaforni takes complete project from design to commissioning stage from customer . through their Aftermarket services from Italy and regional centres .Imaforni provides excellent support in terms of spares for their equipments such as moulds , dies , moulders and cutters , service contracts , benchmarking , optimising ,inspection and measuring equipments.
It was in 1962 when Demetrio Castello and Ugo G. Bademer put a name to their passion for the design and manufacture of industrial equipment: Imaforni was born.Today Imaforni is an international world leader, and its vast know-how has made it a landmark in terms of the reliability of its equipment and the innovation of its design.Since 1962 Imaforni has been coming out with innovative products in field of biscuit , bread , cake manufacturing equipment .The major competitors for Imaforni are Baker Perkins , Werner Pfliederer
HQ
IMAFORNI INT'L S.p.A.
37030 Colognola ai Colli - via Strà , 158 - Z.I.
VERONA - ITALY
Phone: +39 045 617.47.11
Fax: +39 045 615.00.65
website : www.imaforni.com
Email : info.ima@imaforni.it
Pepperidge Farm Inc To Reduce Salt In Bakery Products
After number of American food companies such as Pepsico , Kraft , General Mills Inc and Bumble Bee foods taking initiatives for salt reduction in their product ,Pepperidge Farm Inc joins this club by declaring its plans to reduce sodium in its 69 products by 10- 33%.Higher Level of salts in food are responsible of many heart related ailments
A Report
PORTLAND, Ore. (AP) -- Pepperidge Farm Inc. says it will cut the sodium levels in the majority its breads, rolls and bagels by 2011, making it the latest of many food makers to respond to demands for healthier products.
The company, owned by Campbell Soup Co., said the reductions will ultimately result in sodium levels 10 to 33 percent lower in 69 of its U.S. bakery products.
Health experts say Americans eat too much salt and the vast majority is from processed food. That excess is dangerous because sodium can contribute to high blood pressure, which can lead to stroke, kidney disease, heart disease or heart failure.
The issue has become so pressing that the Institute of Medicine issued a report in April that urged the federal government to limit salt allowed in food.
Pepperidge Farm said it has already begun some of the reductions, such as cutting sodium in its original white bread from 225 milligrams per slice to 150 milligrams last year.
Based on positive response to those changes and growing consumer demand, the company said it decided to aim to lower sodium levels 80 percent of its products by February 2011.
read more on yahoo news
A Report
PORTLAND, Ore. (AP) -- Pepperidge Farm Inc. says it will cut the sodium levels in the majority its breads, rolls and bagels by 2011, making it the latest of many food makers to respond to demands for healthier products.
The company, owned by Campbell Soup Co., said the reductions will ultimately result in sodium levels 10 to 33 percent lower in 69 of its U.S. bakery products.
Health experts say Americans eat too much salt and the vast majority is from processed food. That excess is dangerous because sodium can contribute to high blood pressure, which can lead to stroke, kidney disease, heart disease or heart failure.
The issue has become so pressing that the Institute of Medicine issued a report in April that urged the federal government to limit salt allowed in food.
Pepperidge Farm said it has already begun some of the reductions, such as cutting sodium in its original white bread from 225 milligrams per slice to 150 milligrams last year.
Based on positive response to those changes and growing consumer demand, the company said it decided to aim to lower sodium levels 80 percent of its products by February 2011.
read more on yahoo news
Top 14 Popular Bakery Products To Start Your Bakery Business With
Bakery products which are now popular with consumers and much in demands and with newer technologies and innovation, new recipes and packaging for better shelf life one could start with popular bakery product to launch bakery business . Check competition in the neighborhood ,find the local preference of the population , plan your investment and take the plunge in the world of fascinating bakery products.Most popular bakery items are now being branded with innovative packaging which were earlier made in organised sector .
One can have bakery business in form below mentioned business formats and this also answers the question as to how to start a bakery business in india
Home made bakery items
Bakery shop
Bakery Cafe
Central Kitchen Concept
Small/Medium/Big automated bakery plants
Bakery products can be categorised into following types
Dry - Longer shelf life but lower margins like cookies , biscuits , rusk
Wet - Lower shelf life requires additional food safety equipments but with premium margins. cakes , pies , bread , cup cakes ,pastry etc
Frozen - For people who would like to bake as per their own timing and style
Most Popular Bakery Items are
One can have bakery business in form below mentioned business formats and this also answers the question as to how to start a bakery business in india
Home made bakery items
Bakery shop
Bakery Cafe
Central Kitchen Concept
Small/Medium/Big automated bakery plants
Bakery products can be categorised into following types
Dry - Longer shelf life but lower margins like cookies , biscuits , rusk
Wet - Lower shelf life requires additional food safety equipments but with premium margins. cakes , pies , bread , cup cakes ,pastry etc
Frozen - For people who would like to bake as per their own timing and style
Most Popular Bakery Items are
- Biscuits /Cookies
- Cakes
- Bread/Buns/Burgers/Rusk
- Wafer Biscuits
- Pizza
- Dough Nuts
- Bagels
- Waffles
- Muffins
- Cupcakes
- Pies
- Swiss rolls
- Puff
- Pastries
Food Conveyor Belt From Habasit
Habasit one of the world major belt conveyor manufacturers having representation in all major regions . It has come up with new food conveyor belts as per FDA standards for pizza and bakery products
Habasit America introduces XVT-2396 TPU food conveyor belts to our food processing line. This blue colored belt food belt is calendared coated and offers a smoother surface for easier cleaning. The contrasting blue color allows for easy identification of food product rejects. This belt is most commonly used in bread, pastry and pizza processing.
for more visit www.habasitamerica.com
Habasit America introduces XVT-2396 TPU food conveyor belts to our food processing line. This blue colored belt food belt is calendared coated and offers a smoother surface for easier cleaning. The contrasting blue color allows for easy identification of food product rejects. This belt is most commonly used in bread, pastry and pizza processing.
for more visit www.habasitamerica.com
Best 4 Ways To Keep Your Daily Bread Fresh
An useful article for everyone who buys bread on daily basis . Certain steps to keep your bread fresh .
Stale bread is tasteless bread. That is how we use to describe bread that loses its crustiness and delicious airy characteristic. So why not learn ways to keep bread fresh until dinner tonight or better yet, breakfast tomorrow? When baking your own bread or buying newly baked bread, you must remember that there are certain steps to follow to prolong its crispiness and retain its baked oven taste. Here are some good ideas.
1. Avoid wrapping warm or hot bread too soon because the hot air that would be trapped inside the packages could cause condensation and moisture. When this happens, the moisture could seep in to the other parts of the bread and make it limp or soggy.
2. When storing the bread keep it on room temperature while in paper, sealed plastic bags or airtight break box. It can last up to one week if it is on secured and clean container. Keeping the bread as well inside the fridge can prevent the molds from quickly contaminating it although other bread makers may not recommend it because accordingly if the temperature fails molds may still grow on it.
3. If you want to store bread for longer periods, wrap the loaf in foil and put it inside airtight plastic bag and keep it inside the freezer. If possible, the loaf must be whole to prevent freezer burn but if you want to cut out a slice make sure the remaining part are once again stored in the same condition.
4. Frozen bread needs thawing at room temperature. When thawing completes, warm the bread in the oven with a 350 degrees Fahrenheit for around ten minutes to make it crispy again. If there is no oven available, slices can be put into the toaster.
Maryann loves to cook and really enjoys writing about her experiences. She recently purchased a new KitchenAid toaster that does way more than what she ever imagined. The author also has a hearing impairment. This has made it quite challenging for her in the kitchen. To fix the problem, Maryann came up with a solution and would like for you to check out a review for how she never missed the timer at http://beltonehearingaids.org/beltone-touch-hearing-aid-review.
Article Source: http://EzineArticles.com/?expert=MaryAnn_Reynolds
1. Avoid wrapping warm or hot bread too soon because the hot air that would be trapped inside the packages could cause condensation and moisture. When this happens, the moisture could seep in to the other parts of the bread and make it limp or soggy.
2. When storing the bread keep it on room temperature while in paper, sealed plastic bags or airtight break box. It can last up to one week if it is on secured and clean container. Keeping the bread as well inside the fridge can prevent the molds from quickly contaminating it although other bread makers may not recommend it because accordingly if the temperature fails molds may still grow on it.
3. If you want to store bread for longer periods, wrap the loaf in foil and put it inside airtight plastic bag and keep it inside the freezer. If possible, the loaf must be whole to prevent freezer burn but if you want to cut out a slice make sure the remaining part are once again stored in the same condition.
4. Frozen bread needs thawing at room temperature. When thawing completes, warm the bread in the oven with a 350 degrees Fahrenheit for around ten minutes to make it crispy again. If there is no oven available, slices can be put into the toaster.
Maryann loves to cook and really enjoys writing about her experiences. She recently purchased a new KitchenAid toaster that does way more than what she ever imagined. The author also has a hearing impairment. This has made it quite challenging for her in the kitchen. To fix the problem, Maryann came up with a solution and would like for you to check out a review for how she never missed the timer at http://beltonehearingaids.org/beltone-touch-hearing-aid-review.
Article Source: http://EzineArticles.com/?expert=MaryAnn_Reynolds
Parle Counters Competition With Plans To Increase Capacities
Parle have taken on to competition with declaration that it would enhance its capacities in tune of 15 % . with competitors planning for expansions such as Britannia , ITC , Unibic and new entrants like Shakti Bhog and United Biscuits it has to be aggressive to protect its turf . Parle has recently being elevated itself to No-1 company in Indian biscuits market by volume of sales .
Article
Parle Products is extending its distribution network and increasing manufacturing capacity by a fifth to maintain its market share. The leading biscuit maker has been unable to meet the growing demand for its products through its distribution channels.
Praveen Kulkarnii, general manager (marketing) of Parle Products, said they had not been able to meet the demand due to supply issues. “We are increasing our capacity by 15-20 per cent. The franchisees for outsourced manufacturing would be making investment for capacity addition.”
Parle, which clocked a turnover of Rs 4,000 crore in 2009-10, markets products such as Parle G, Melody, Monaco and Krack Jack. The company is expecting its sales to grow by 15-20 per cent this financial year.
The company is looking at expanding the product portfolio by introducing newer categories. “Parle Top, which was launched recently, will be extended to other markets in a few weeks. We will be spending around Rs 5-10 crore for advertising,” said Kulkarnii.
The market is split between three major players — Parle, Britannia and ITC — and a clutch of regional players.
“We are aware of the increasing market share of our rivals. We are trying to plug in the gaps in distribution. We are beefing up our marketing strategies and promotions, advertising to woo consumers,” said Kulkarni
read more on
http://www.mydigitalfc.com/news/parle-increase-capacity-strengthen-distribution-255
Article
Parle Products is extending its distribution network and increasing manufacturing capacity by a fifth to maintain its market share. The leading biscuit maker has been unable to meet the growing demand for its products through its distribution channels.
Praveen Kulkarnii, general manager (marketing) of Parle Products, said they had not been able to meet the demand due to supply issues. “We are increasing our capacity by 15-20 per cent. The franchisees for outsourced manufacturing would be making investment for capacity addition.”
Parle, which clocked a turnover of Rs 4,000 crore in 2009-10, markets products such as Parle G, Melody, Monaco and Krack Jack. The company is expecting its sales to grow by 15-20 per cent this financial year.
The company is looking at expanding the product portfolio by introducing newer categories. “Parle Top, which was launched recently, will be extended to other markets in a few weeks. We will be spending around Rs 5-10 crore for advertising,” said Kulkarnii.
The market is split between three major players — Parle, Britannia and ITC — and a clutch of regional players.
“We are aware of the increasing market share of our rivals. We are trying to plug in the gaps in distribution. We are beefing up our marketing strategies and promotions, advertising to woo consumers,” said Kulkarni
read more on
http://www.mydigitalfc.com/news/parle-increase-capacity-strengthen-distribution-255
List of Healthiest Burgers
Here is a list of 40 healthiest Burgers consisting of different recipes from different fast food chains with calories
Healthiest Burgers
Healthiest Burgers
Gasifier could cut fuel cost in Bakeries
In one of my post on energy balance we got response from a gasifier manufacturers M/s Infinite Energy P ltd who have pioneered biomass conversion and its application to bakery industry with processes like biomass gassification,biomass pyrolysis , biomass briquetting and biomass drying. I thought to post a article on this technology .
With increase in fuel prices the bakery manufacturers are now experimenting for low cost technology to save fuel cost . One such technology is gasification . Thermal gasification is a process that converts biomass usually consisting of fire wood into burnable gas or in other words to get producer gas . The producer gas can be piped from the gasifier to ovens which is burnt in specially designed burners . Wood can be replaced with biomass briquettes , rice husk , coconut shell or any other powdered biomass in the process.
Gasifier is basically a chemical reactor where reactions like pyrolysis , combustion and reduction takes place .It effectively replaces the expensive liquid gases with low cost wood without any change in operations .
Advantage of gasifier are that they use low cost fuel such as wood and ensures minimum energy loss . Dry gas generators improve overall thermal efficiency . Most of the operations have been automated except for the biomass feeding and ash disposal which are at present done manually . Other advantage of such gasifiers are its has low waste generation and zero liquid effluent.
Gasifier process benefits
Indian companies which have installed gasifier
Ravi food , Hyderabad
Raj Agaro Hyderabad
Sururchi Biscuit Kolkata
Satya Biscuit , BHOPAL
Suraj Biscuit, Rajkot
Harvest Gold
Super Bakers , Vadodara
Kushboo Namkeen
You can contact
http://www.infiniteenergyindia.com/
Manglam Gasifier from Eagle Bakers Pvt Ltd
154, Industrial Area , Jhotwara , Jaipur -302012, Rajasthan ,India
ph - 91-141-3296631. Fax - 91-141-2344854
email : manglamgasifier@yahoo.com
webiste : www.manglamgasifier.com
With increase in fuel prices the bakery manufacturers are now experimenting for low cost technology to save fuel cost . One such technology is gasification . Thermal gasification is a process that converts biomass usually consisting of fire wood into burnable gas or in other words to get producer gas . The producer gas can be piped from the gasifier to ovens which is burnt in specially designed burners . Wood can be replaced with biomass briquettes , rice husk , coconut shell or any other powdered biomass in the process.
Pic courtesy - Infinite Energy Pvt Ltd . |
Gasifier is basically a chemical reactor where reactions like pyrolysis , combustion and reduction takes place .It effectively replaces the expensive liquid gases with low cost wood without any change in operations .
Advantage of gasifier are that they use low cost fuel such as wood and ensures minimum energy loss . Dry gas generators improve overall thermal efficiency . Most of the operations have been automated except for the biomass feeding and ash disposal which are at present done manually . Other advantage of such gasifiers are its has low waste generation and zero liquid effluent.
Gasifier process benefits
- Reduced energy cost
- Extremely fuel efficient combustion with high combustion temperature
- No emission of air from the gasifier
- Environment friendly
Indian companies which have installed gasifier
Ravi food , Hyderabad
Raj Agaro Hyderabad
Sururchi Biscuit Kolkata
Satya Biscuit , BHOPAL
Suraj Biscuit, Rajkot
Harvest Gold
Super Bakers , Vadodara
Kushboo Namkeen
You can contact
Infinite Energy Pvt. Ltd. | ||
Regd Office: 1 floor,”Baba house”,149 A,kilokri,opp.Maharani Bagh,New Delhi 110014 | ||
Works: Village-Bakhri,opp sainik colony,Faridabad,Haryana | ||
Ph: 011-65273819,65191937 | ||
Mob: 9212084933 | ||
Fax: 011-26903696 | ||
E-mail: infinitenergy@vsnl.net infenergy@gmail.com |
http://www.infiniteenergyindia.com/
Manglam Gasifier from Eagle Bakers Pvt Ltd
154, Industrial Area , Jhotwara , Jaipur -302012, Rajasthan ,India
ph - 91-141-3296631. Fax - 91-141-2344854
email : manglamgasifier@yahoo.com
webiste : www.manglamgasifier.com
Rice Bread Popular In Japan
Good news for people allergic to wheat and bakery products made up of wheat flour and to those countries which does not have wheat grown in their country . Japanese bakers have developed rice bread which is gaining popularity among Japanese people .
A report
TOKYO : Rice has always been a main staple in the Japanese diet, but the consumption of rice has been falling in recent years - hurting the rice industry.
Making bread with rice flour is gaining popularity in Japan.
Hisako Sato, a baker at KiNaRi, decided to try it out.
She said: "For Japanese, rice is something always there. If I can use rice to bake, I want to try using it."
Hisako uses organic rice from Akita in northern Japan, her hometown.
One drawback of rice bread is that rice flour is more expensive than wheat because of the higher grinding cost.
But now there is an alternative - making bread from the readily-available rice grain.
The manufacturer of one machine claims it is a world's first. Chie Ito, who works in the Marketing department at Sanyo Electric, said: "Most of our wheat is imported. We hope that more people will consume rice harvested in Japan in various ways. So we have decided to propose a new eating style using rice in bread."
One cafe uses the machine to make its popular rice bread. Its secret recipe consists of rice, sugar, a tinge of salt, dry yeast and shortening.
Its rice bread comes with toppings such as small fish jako and fried burdock roots.
One customer said: "It is nice to have such toppings. It can even be served with seasoned seaweed paste, and spicy cod roe."
For those who are allergic to wheat, it is believed that rice bread makes a great alternative.
According to Japan's Agriculture Ministry, the consumption of rice has halved in the last 50 years to about 59 kilogrammes per person a year. And the food sufficiency level has fallen from 76 per cent to 40 per cent.
Now, the government is counting on rice bread to rescue Japan's dwindling rice industry.
Source
http://www.channelnewsasia.com/stories/eatndrink/view/1080175/1/.htmlCNA/ms
A report
Pic Courtesy : CNA |
Making bread with rice flour is gaining popularity in Japan.
Hisako Sato, a baker at KiNaRi, decided to try it out.
She said: "For Japanese, rice is something always there. If I can use rice to bake, I want to try using it."
Hisako uses organic rice from Akita in northern Japan, her hometown.
One drawback of rice bread is that rice flour is more expensive than wheat because of the higher grinding cost.
But now there is an alternative - making bread from the readily-available rice grain.
The manufacturer of one machine claims it is a world's first. Chie Ito, who works in the Marketing department at Sanyo Electric, said: "Most of our wheat is imported. We hope that more people will consume rice harvested in Japan in various ways. So we have decided to propose a new eating style using rice in bread."
One cafe uses the machine to make its popular rice bread. Its secret recipe consists of rice, sugar, a tinge of salt, dry yeast and shortening.
Its rice bread comes with toppings such as small fish jako and fried burdock roots.
One customer said: "It is nice to have such toppings. It can even be served with seasoned seaweed paste, and spicy cod roe."
For those who are allergic to wheat, it is believed that rice bread makes a great alternative.
According to Japan's Agriculture Ministry, the consumption of rice has halved in the last 50 years to about 59 kilogrammes per person a year. And the food sufficiency level has fallen from 76 per cent to 40 per cent.
Now, the government is counting on rice bread to rescue Japan's dwindling rice industry.
Source
http://www.channelnewsasia.com/stories/eatndrink/view/1080175/1/.htmlCNA/ms
New Index for Growth - Biscuits
Interesting observations by Mr Subir Roy on making development Index linked with quality of biscuit of a nations .He tracks down biscuits in India from era of fifties and sixties to improved versions of biscuit available in present time . For him development has to been seen through quality and competition available in items like food . Interesting essay how things have changed for biscuit industry in India
Excerpt
"Much fine-tuning needs to be done before the new development index can be applied usefully across countries but the candidate has great potential. A key decision will be to determine whether the index is to be based on a particular biscuit or biscuits in general. While one biscuit will have all the virtues of specificity, the genre scores in comprehensiveness. My earliest memories, going back to the fifties, is of biscuits being a tremendous treat, the excitement over the prospects of being able to consume a couple of them being akin to the excitement over developing the country rapidly, five years at a time, that was then widespread. Then came a long interregnum, from the sixties through to the eighties, when developmental progress floundered and with it the quality of biscuits. Things began to change in the nineties and if you want a measure of the country picking itself up and going places, all you have to do is to look at the sea change that has been taking place in last 10 years or so in biscuits. Not only has quality improved, increasing competition has kept prices low and the sharp rise in real per capita incomes in the last several years is accurately reflected in the higher value that biscuits have been delivering.
Read more on
http://www.business-standard.com/india/news/subir-roynew-development-index/407675/
Excerpt
"Much fine-tuning needs to be done before the new development index can be applied usefully across countries but the candidate has great potential. A key decision will be to determine whether the index is to be based on a particular biscuit or biscuits in general. While one biscuit will have all the virtues of specificity, the genre scores in comprehensiveness. My earliest memories, going back to the fifties, is of biscuits being a tremendous treat, the excitement over the prospects of being able to consume a couple of them being akin to the excitement over developing the country rapidly, five years at a time, that was then widespread. Then came a long interregnum, from the sixties through to the eighties, when developmental progress floundered and with it the quality of biscuits. Things began to change in the nineties and if you want a measure of the country picking itself up and going places, all you have to do is to look at the sea change that has been taking place in last 10 years or so in biscuits. Not only has quality improved, increasing competition has kept prices low and the sharp rise in real per capita incomes in the last several years is accurately reflected in the higher value that biscuits have been delivering.
Read more on
http://www.business-standard.com/india/news/subir-roynew-development-index/407675/
Types of Industrial Biscuit Ovens
Various types of biscuit ovens are used in biscuit industry for production of varieties of biscuit . Selection parameter for any biscuit oven are capacity ( which covers length ,width and speed ) , products , baking time and type of fuel .Normally in bakery parlance ovens are defined as per width and no of baking zones .
Biscuit ovens are mainly classified under following types
Direct gas fired
The gas fired oven is used for those product that require great heating power . They can burn natural gas or LPG . The gas is mixed with air in a special mixing pipe based on the Venturi tube principle . In each zone the heat at top and bottom can be independently set by regulating the two combustion air fans which controls the volume of gas fed to the burners . A bar graph potentiometer set by operator can be used to select the heat ratio between top and bottom . Each zone is equipped with a suitable humidity extraction system .
Indirect radiating cyclotherm oven
The Indirect Gas / Diesel fired ovens also known as cyclotherm oven - transfer heat to the product by radiation . Each zone consists of set of tubes at the top and bottom of the baking wire band through which the hot air which has been previously heated by burner flows .
At the end of each baking zone the hot gasses are collected by a plenum and returned by blowing fan to the burner where they are heated up again to the working temperature and sent back to the tube circuit . The heating system is there for completely independent and the products of combustion does not comes in contact with dough being baked . Each zone has extraction fan to remove humidity from baking chambers .
Convection oven
The convection oven is suitable for baking delicate products like cookies , wire cut or sponge . Its baking chamber is constituted by a plenum duct positioned on the top and bottom of the baking wire band where hot air is gently blown out of properly designed slats and comes in contact with the dough . The heat transfer is mainly by convection . The convection type of oven can be direct or indirect . In those cases where the available fuel is natural gas or lpg and the reduction of baking time is a necessity the direct convection is the correct choice . In the In direct convection type of oven the air is heated up by passing through a dedicated heat exchanger hence baking never comes into contact with the dough .Humidity is removed through extraction fans in each zone .
Hybrid Oven
Hybrid ovens are those ovens which have combination of any of the above types of ovens. Sections are divided into different type of heating systems , depending upon product and its baking requirement .
Electric Oven
Electric ovens are not so popular with manufacturers due to low cost of lpg,cng or diesel as compared to electricity . Oven consist of electric heater s which en capsuled into radiating pipes . These are then set for set temperatures by thermostats .
Biscuit ovens are mainly classified under following types
Direct gas fired
The gas fired oven is used for those product that require great heating power . They can burn natural gas or LPG . The gas is mixed with air in a special mixing pipe based on the Venturi tube principle . In each zone the heat at top and bottom can be independently set by regulating the two combustion air fans which controls the volume of gas fed to the burners . A bar graph potentiometer set by operator can be used to select the heat ratio between top and bottom . Each zone is equipped with a suitable humidity extraction system .
Indirect radiating cyclotherm oven
The Indirect Gas / Diesel fired ovens also known as cyclotherm oven - transfer heat to the product by radiation . Each zone consists of set of tubes at the top and bottom of the baking wire band through which the hot air which has been previously heated by burner flows .
At the end of each baking zone the hot gasses are collected by a plenum and returned by blowing fan to the burner where they are heated up again to the working temperature and sent back to the tube circuit . The heating system is there for completely independent and the products of combustion does not comes in contact with dough being baked . Each zone has extraction fan to remove humidity from baking chambers .
Convection oven
The convection oven is suitable for baking delicate products like cookies , wire cut or sponge . Its baking chamber is constituted by a plenum duct positioned on the top and bottom of the baking wire band where hot air is gently blown out of properly designed slats and comes in contact with the dough . The heat transfer is mainly by convection . The convection type of oven can be direct or indirect . In those cases where the available fuel is natural gas or lpg and the reduction of baking time is a necessity the direct convection is the correct choice . In the In direct convection type of oven the air is heated up by passing through a dedicated heat exchanger hence baking never comes into contact with the dough .Humidity is removed through extraction fans in each zone .
Hybrid Oven
Hybrid ovens are those ovens which have combination of any of the above types of ovens. Sections are divided into different type of heating systems , depending upon product and its baking requirement .
Electric Oven
Electric ovens are not so popular with manufacturers due to low cost of lpg,cng or diesel as compared to electricity . Oven consist of electric heater s which en capsuled into radiating pipes . These are then set for set temperatures by thermostats .
Major Bakery Manufacturer In Green Peace Safe Food Guide (2) Red List
The current and long term policies of these companies on the use of genetically modified organisms (GMOs), their willingness to inform their position to consumers and proactiveness in ensuring a labelling and liability regime on foods derived from GM crops, were the main parameters used in this guide.
On the basis of these factors each company was assessed.
The Red list include companies like Nestle, Pepsico, Cargill, Hindustan Unilever Ltd , Britannia, Godrej Hersheys Ltd., Haldirams, MTR, Parle Biscuits Pvt. Ltd., Agrotech, Surya Foods, Amul, GSK, FieldFresh (Bharathi Enterprises] and Kelloggs. These companies have not taken any concrete steps to provide Indian consumers with GM free food for now or in future thereby being irresponsible.
Green list companies include Dabur India, KRBL Ltd. whose flagship product is India Gate rice and Vippy Industries .These companies have not only taken necessary steps to ensure that they remain GM-free now and in future but also are ready to engage with the government and relevant industry associations to keep the Indian food market free from GM food.
Yellow list companies include popular brands like Cadbury's, ITC, Ruchi Soya, LT Foods, Heinz India, Bambino Agro and Kohinoor Foods Ltd., which have said that that they are committed to sourcing ingredients that are GMO-free but are yet to take a long-term position on being GM free or share their position with the consumers.
Source :
http://www.greenpeace.org/india/press/releases/greenpeace-releases-safe-food
Private Label In Bakery- If you have the money We have the Products
Private label products concepts which has been successful and initiated by many super markets , malls , mega marts convenience stores are now being taken over by individual entrepreneurs , businessmen and investors . Private label concepts is giving tough times to branded biscuit category world over . Business groups who have money to invest are following this route for profits .
Advantages for private label products
Investors need not to spend on assets
Test market for any product
New Product development
No overheads for this kind of business
Manufacturer with Idle capacity can have orders
Here are basic steps in any private label production in Biscuit Industry
Get a low cost manufacturer to produce your kind of product with negotiated price . Here manufacturer can be from within the country or can be sourced from offshore manufacturers ( countries like India ,China, UAE , Philipines , Malaysia , Srilanka , Singapore , Thailand , Vietnam , GCC ,CIS Countries )
Check for food safety management system such as GMP , HACCP , BRC ,ISO etc for quality .
Open LC for the ordered quantity with delivery dates
Finalise the product and packaging design ( Ensure that the product specifications and labels confirm or adhere to the food laws of the country to which product is marketed )
Production run
Inspection before despatch from any reputed third party
Dispatch from manufacturer
Distribution through select channels
Advantages for private label products
Investors need not to spend on assets
Test market for any product
New Product development
No overheads for this kind of business
Manufacturer with Idle capacity can have orders
Here are basic steps in any private label production in Biscuit Industry
Get a low cost manufacturer to produce your kind of product with negotiated price . Here manufacturer can be from within the country or can be sourced from offshore manufacturers ( countries like India ,China, UAE , Philipines , Malaysia , Srilanka , Singapore , Thailand , Vietnam , GCC ,CIS Countries )
Check for food safety management system such as GMP , HACCP , BRC ,ISO etc for quality .
Open LC for the ordered quantity with delivery dates
Finalise the product and packaging design ( Ensure that the product specifications and labels confirm or adhere to the food laws of the country to which product is marketed )
Production run
Inspection before despatch from any reputed third party
Dispatch from manufacturer
Distribution through select channels
Obi Ezeude CEO Beloxxi Industries Ltd Nigeria Speaks On Biscuit Industry
Obi Ezeude is president/chief executive officer, Beloxxi Industries Limited located in Agbara Estate, Ogun State . Beloxxi, a biscuit and sweet manufacturing company, was commissioned last week by President Goodluck Jonathan. Obi Ezeude, who studied Banking and Finance, started business in 1994 as a trader and walked into manufacturing in 2003, less than nine years after trading. He spoke to SIAKA MOMOH, BusinessDay’s Industry Editor about his business.
Importation of cream cracker Ezeude, whom this writer met a day before his ultra-modern biscuit and sweet factory was commissioned by President Goodluck Jonathan Thursday last week, was one of the largest importers of cream cracker in Nigeria, importing about 600 containers every year from Malaysia by the year 2000. Armed with this robust import business portfolio, he entered into discussion with his Malaysian suppliers to join him to set up shop in Nigeria but they backed out. Said he: “They told me one million reasons why they would not produce in Nigeria . And I decided to prove to them that manufacturing was not nuclear science.” The two parties kept on talking about it until March 3, 2003 when former President Olusegun Obasanjo banned importation of biscuit into Nigeria . And when Ezeude called them, they were shocked. They discussed smuggling with him, but he told them he wouldn’t do such thing.
more on
http://www.businessdayonline.com/index.php?option=com_content&view=article&id=12354:how-i-moved-from-trading-to-manufacturing--beloxxi-industries-ceo&catid=81:entrepreneur&Itemid=323Unilever To Procure Paper And Board Packaging From Sustainable Managed Forest
Paper and Board Packaging makes most of the secondary packaging in food and bakery industry . Raw pulp which is used as raw material for all paper products are sourced from trees thus contributing to deforestation and in turn impacting climate change . Addressing this concern Unilever has taken a bold initiative to source all its paper products from sustainable managed forest or recycled material. Hope all other major food manufacturers would follow example of Unilever in protecting environment through sustainable sourcing .
Unilever Policy towards sustainable paper and board sourcing
Press release .
The policy outlines the company’s ambitious goal to work with its suppliers to source 75 per cent of its paper and board packaging from sustainably managed forests or from recycled material by 2015, rising to 100 per cent by 2020.
The commitment makes Unilever the first global FMCG company to commit to sourcing all of its paper and board packaging from sustainably managed forests or recycled material within a clearly defined timeframe.
For the company’s requirements for paper from virgin sources, preference will be given to supplies delivered through the Forest Stewardship Council certification scheme. Unilever will also accept other national schemes under the framework of international Forest Management Certification standards, provided they comply with the Policy’s Implementation Guidelines.
The move means the logos of the acceptable forest management certification schemes will begin to appear on the packaging of Unilever’s portfolio of brands as progress is made towards reaching the target, and in order to increase consumer awareness and promote the expansion of certified forests in the world.
Marc Engel, Unilever’s Chief Procurement Officer, said: “As a leading consumer goods company, we buy considerable quantities of paper and board for packaging to ensure our products are protected and transported safely. As such it is important that we promote sustainable forestry practices and help combat deforestation and climate change through the responsible sourcing of these materials.
We are committed to working in partnership with all of our suppliers to progressively increase the proportion of paper and board packaging which comes from recycled materials, or sustainably managed forests, in order to achieve this ambitious target.
Source
www.Unilever.com
Unilever Policy towards sustainable paper and board sourcing
Press release .
The policy outlines the company’s ambitious goal to work with its suppliers to source 75 per cent of its paper and board packaging from sustainably managed forests or from recycled material by 2015, rising to 100 per cent by 2020.
The commitment makes Unilever the first global FMCG company to commit to sourcing all of its paper and board packaging from sustainably managed forests or recycled material within a clearly defined timeframe.
For the company’s requirements for paper from virgin sources, preference will be given to supplies delivered through the Forest Stewardship Council certification scheme. Unilever will also accept other national schemes under the framework of international Forest Management Certification standards, provided they comply with the Policy’s Implementation Guidelines.
The move means the logos of the acceptable forest management certification schemes will begin to appear on the packaging of Unilever’s portfolio of brands as progress is made towards reaching the target, and in order to increase consumer awareness and promote the expansion of certified forests in the world.
Marc Engel, Unilever’s Chief Procurement Officer, said: “As a leading consumer goods company, we buy considerable quantities of paper and board for packaging to ensure our products are protected and transported safely. As such it is important that we promote sustainable forestry practices and help combat deforestation and climate change through the responsible sourcing of these materials.
We are committed to working in partnership with all of our suppliers to progressively increase the proportion of paper and board packaging which comes from recycled materials, or sustainably managed forests, in order to achieve this ambitious target.
Source
www.Unilever.com
Conveyor Belts In Bakeries
Conveyor belts are mounted on various types of conveyor to perform transportation of wet dough to finished goods to various places.
Factors which are kept in mind while selecting conveyors belts are
Hygiene
Bakeries being food factory require hygienic condition in material handling as they come into contact with food stuff . PU are considered to more hygienic then cotton conveyor belts
Cost
PU being hygienic is costlier than cotton conveyors . Cotton conveyors are low cost substitute of Pu conveyor belts but has disadvantage of being unhygienic if not monitored and changed regularly . Small bakery with low budget unit generally use cotton conveyors . Cotton conveyors are popular among bakery plant across developing countries .
Kind of product to carry
Surface of belts are selected by product type such as dry , wet or oily
Load on the conveyor belt
Thickness of belts are decided on load factor ie what is the load on the conveyor
Angle of transfer
Conveyors of higher friction coefficient are used when conveyors have angles
Temperatures
Conveyor material for selected with factors like product temperature . Metallic conveyor belt are more suitable for higher temperature s.
Maintenance
Conveyor belts should be easy to install and dismantle as well as easy to clean or repair .
Types of conveyor belt in bakeries
Cotton conveyor belt
Cotton n Nylon Mix belt
Felt s
PU conveyor belt
PVC conveyor belt
Metallic slat conveyor
Wire mesh and steel bands
Download report on various application and types of conveyor belt used in bakery industry
Factors which are kept in mind while selecting conveyors belts are
Hygiene
Bakeries being food factory require hygienic condition in material handling as they come into contact with food stuff . PU are considered to more hygienic then cotton conveyor belts
Cost
PU being hygienic is costlier than cotton conveyors . Cotton conveyors are low cost substitute of Pu conveyor belts but has disadvantage of being unhygienic if not monitored and changed regularly . Small bakery with low budget unit generally use cotton conveyors . Cotton conveyors are popular among bakery plant across developing countries .
Kind of product to carry
Surface of belts are selected by product type such as dry , wet or oily
Load on the conveyor belt
Thickness of belts are decided on load factor ie what is the load on the conveyor
Angle of transfer
Conveyors of higher friction coefficient are used when conveyors have angles
Temperatures
Conveyor material for selected with factors like product temperature . Metallic conveyor belt are more suitable for higher temperature s.
Maintenance
Conveyor belts should be easy to install and dismantle as well as easy to clean or repair .
Types of conveyor belt in bakeries
Cotton conveyor belt
Cotton n Nylon Mix belt
Felt s
PU conveyor belt
PVC conveyor belt
Metallic slat conveyor
Wire mesh and steel bands
Download report on various application and types of conveyor belt used in bakery industry
Swiss Major Food Co Aryzta Buys Canadian Maidstone Bakeries
Aryzta Swiss Major food company is strengthen its position in North America through acquisition route . It has already bought three bakeries in this region
Swiss food group Aryzta have announced the full purchase of Canadian bakery firm Maidstone Bakeries.
Top 10 startegies to save cost in sourcing for bakeries
Report published by www.tradecard.com highlights top strategies to save cost of sourcing for food industry which are also applicable to bakery industry .
Here are the major strategies
Cost Saving Strategies for food Industry
Here are the major strategies
- Seek Low risk Low investment solutions
- Keep your options open
- Consider Near Sourcing
- Diversify Your Portfolio
- Don't go it Alone
- Stay Close to the Source
- Go Direct
- Allow Vendors / Suppliers to take advantage of your credit rating
- Change how you transact
- Conduct Paper Assesment
Cost Saving Strategies for food Industry
United Biscuits Strategies Spelt Out By Jayant Kapare
In an interview with ET Mr Jayant Kapare- President Indian Operations of United Biscuits spelt out strategies by which United Biscuit would garner foot hold in Indian Rs 6000/-crore biscuit market . United Biscuits have entered biscuit market last year through acquisition of manufacturing unit in himachal pradesh and has launched Mcvities brand of biscuits .UB claims to have reached 100 towns in India in span of two months . United biscuits is one of world major biscuit manufacturers based at UK .UB is followed by Kraft Foods Inc to capture Indian biscuit market .
Here are excerpts from the interview
What took United Biscuits so long to enter India?
Kapre : United Biscuits has several international market priorities. India was obviously a key gap in our market presence, and as soon as we addressed our other priorities, we set up a project team to prepare our entry strategy. I believe that this is an opportune time to enter India, given the disposition consumers now have for quality products and the power of this market that’s becoming clear to all. We may have taken our time entering, but will now drive our agenda hard in India.
You have entered a category dominated by Parle and Britannia. Then there are others like ITC’s Sunfeast, Priyagold and Cremica. Kraft too is scouting the market. What’s going to be your strategy to get market share and consumers?
Kapre : There are three truths about this market — it is very large, has robust underlying growth and consumers are constantly upgrading their product basket. We will offer better products with better ingredients, stay on top of the innovation curve and offer all this at relevant value. Gaining a foothold in a short period in this category is not easy, but we have done it, though there’s still much to do. Everyone in the organisation is on a high learning curve. We now have a pan-India presence in more than 100 towns, which we achieved in two months of operations. We can step up distribution whenever we need to. My current priority is to ensure that channel partners are pleased with the business. We have also had good experience with our modern trade partners.
find complete interview on
http://economictimes.indiatimes.com/Interviews/articleshow/6327618.cms
Vinita Bali On Britannia's Strategies
Here are excerpts from the interview
What took United Biscuits so long to enter India?
Kapre : United Biscuits has several international market priorities. India was obviously a key gap in our market presence, and as soon as we addressed our other priorities, we set up a project team to prepare our entry strategy. I believe that this is an opportune time to enter India, given the disposition consumers now have for quality products and the power of this market that’s becoming clear to all. We may have taken our time entering, but will now drive our agenda hard in India.
You have entered a category dominated by Parle and Britannia. Then there are others like ITC’s Sunfeast, Priyagold and Cremica. Kraft too is scouting the market. What’s going to be your strategy to get market share and consumers?
Kapre : There are three truths about this market — it is very large, has robust underlying growth and consumers are constantly upgrading their product basket. We will offer better products with better ingredients, stay on top of the innovation curve and offer all this at relevant value. Gaining a foothold in a short period in this category is not easy, but we have done it, though there’s still much to do. Everyone in the organisation is on a high learning curve. We now have a pan-India presence in more than 100 towns, which we achieved in two months of operations. We can step up distribution whenever we need to. My current priority is to ensure that channel partners are pleased with the business. We have also had good experience with our modern trade partners.
find complete interview on
http://economictimes.indiatimes.com/Interviews/articleshow/6327618.cms
Vinita Bali On Britannia's Strategies
Britannia To Enter Saudi Arabia Bakery Market
Indian major bakery manufacturer Britannia Industries Ltd managing director Ms Vinita Bali has confirmed about its intention to enter Saudi Arabia market
Having established itself in this region through acquisition of two plants Strategic Food International llc , Dubai ,UAE and Al Sallan Food Industries Co ,Sohar ,Oman .It was next logical step from Britannia to enter Saudi Arabia market . It has invested heavily in brand positioning and promotion in gulf region with brand named "Nutro" . Nutro biscuits and Nutro Wafers have a significant presence in this region .Apart from gulf countries Britannia exports its products to 70 countries.
Saudi Arabia is the largest market in this area with locals and Indian expats making sizable portion of the population . Around 1.8 million expat Indian population in Saudi Arabia. Brand recognition and loyalty is always there for Britannia and hence steps are being taken by company to encash it .Britannia pricing would be competitive for consumer to entice them to buy its product .
Competition on home turf and pressures on price had made Britannia to search for newer market .
Nutro products with brands from India would be launched in Saudi market .
Britannia competitors in Saudi market would be Krafts Nabisco , Deemah , Tiffany , United Biscuits and Ulker .
Having established itself in this region through acquisition of two plants Strategic Food International llc , Dubai ,UAE and Al Sallan Food Industries Co ,Sohar ,Oman .It was next logical step from Britannia to enter Saudi Arabia market . It has invested heavily in brand positioning and promotion in gulf region with brand named "Nutro" . Nutro biscuits and Nutro Wafers have a significant presence in this region .Apart from gulf countries Britannia exports its products to 70 countries.
Saudi Arabia is the largest market in this area with locals and Indian expats making sizable portion of the population . Around 1.8 million expat Indian population in Saudi Arabia. Brand recognition and loyalty is always there for Britannia and hence steps are being taken by company to encash it .Britannia pricing would be competitive for consumer to entice them to buy its product .
Competition on home turf and pressures on price had made Britannia to search for newer market .
Nutro products with brands from India would be launched in Saudi market .
Britannia competitors in Saudi market would be Krafts Nabisco , Deemah , Tiffany , United Biscuits and Ulker .
Greggs Why Its So Popular In UK
When bakeries across the globe are facing problems for which few have closed their shop few of them have sold their business .gone for reducing numbers and staff Greggs bakery chain have return profits after profit . Greggs performance under these circumstances have been remarkable .
Greggs bakery boast to have more retail stores than McDonald's in UK . It has around 1400 outlet in UK and are planning to add 600 more , that is enough proof of their confidence .
What strikes about their bakery business is the best of practices followed in corporate cultures for example let it be in the field of
Customer service
Product innovation
Localised flavours
Supply chain management
Employee satisfaction
Senior Management
Community care
Social Responsibility
An article to explain this all
While many retailers have suffered in the economic downturn, pre-tax profits at Greggs, announced yesterday, have risen by 12.3% for the first half of the year, to £18.6m, although the rise in wheat prices may make the next half of the year more challenging. But the company has, in its quiet way, become a bit of a British institution. It serves 5 million customers a week, sells nearly 140m sausage rolls a year and has shifted a huge 4.5m breakfast rolls since launching the range in February.
"There are several reasons why Greggs has done so well," says Malcolm Pinkerton, senior analyst with retail research company Verdict. "They have shifted to fresh food and their prices are low. They focus heavily on lunchtime 'meal deals' [a sandwich, drink and packet of crisps for £2.99, 2m of which have been sold in the first half of the year], and getting morning trade. Promoting freshly baked bread and handmade sandwiches means their quality perception is on the rise." It attracts a wide range of people, "from professionals on a budget who might be switching down from Pret a Manger or EAT", says Pinkerton, to manual workers getting a morning "mansnack" – as steak bakes and its like are known – to older people and young families. Pinkerton says that among its core customer base, "people feel affection for the brand. Their sausage rolls are famous, for example."
Read more on
http://www.guardian.co.uk/lifeandstyle/2010/aug/11/greggs-the-bakers
Greggs bakery boast to have more retail stores than McDonald's in UK . It has around 1400 outlet in UK and are planning to add 600 more , that is enough proof of their confidence .
What strikes about their bakery business is the best of practices followed in corporate cultures for example let it be in the field of
Customer service
Product innovation
Localised flavours
Supply chain management
Employee satisfaction
Senior Management
Community care
Social Responsibility
An article to explain this all
While many retailers have suffered in the economic downturn, pre-tax profits at Greggs, announced yesterday, have risen by 12.3% for the first half of the year, to £18.6m, although the rise in wheat prices may make the next half of the year more challenging. But the company has, in its quiet way, become a bit of a British institution. It serves 5 million customers a week, sells nearly 140m sausage rolls a year and has shifted a huge 4.5m breakfast rolls since launching the range in February.
"There are several reasons why Greggs has done so well," says Malcolm Pinkerton, senior analyst with retail research company Verdict. "They have shifted to fresh food and their prices are low. They focus heavily on lunchtime 'meal deals' [a sandwich, drink and packet of crisps for £2.99, 2m of which have been sold in the first half of the year], and getting morning trade. Promoting freshly baked bread and handmade sandwiches means their quality perception is on the rise." It attracts a wide range of people, "from professionals on a budget who might be switching down from Pret a Manger or EAT", says Pinkerton, to manual workers getting a morning "mansnack" – as steak bakes and its like are known – to older people and young families. Pinkerton says that among its core customer base, "people feel affection for the brand. Their sausage rolls are famous, for example."
Read more on
http://www.guardian.co.uk/lifeandstyle/2010/aug/11/greggs-the-bakers
Lotte India Corporation To Produce Choco Pie In India
Choco Pie s have become popular among kids here in India . These are sourced from countries like Malaysia , Thailand , Singapore or Hongkong .
South Korean snacks manufacturer Lotte Confectionery has started to manufacture its Choco Pie biscuit brand at a newly-completed plant in Chennai, southern India. A Lotte spokesman said the company wanted to boost Indian production of Choco Pie, which, he claimed was popular locally, for its convenience.
Instead of having a big meal, several pieces of Choco Pies can make your stomach full, he said. Choco Pie will dominate production at the plant but the facility will produce other snacks and sweets later, the spokesman said. Operated by Lotte India Corp., also located in Chennai, the plant has a planned 6,000 tonnes annual capacity.
The plant cost about US$70m to build and is currently focusing on the Indian market. However, in future, it could supply the Middle East and Africa, the spokesman added. Seoul-based Lotte Confectionery, a subsidiary of the Lotte Group, entered India through exports before acquiring Indian confectionery company Parrys in 2004. Through years of retailing businesses in India, we found out that the nation holds a market with huge potential to Lotte, the spokesman said.
Lotte India Corporation Limited, a subsidiary of South Korean multinational giant Lotte Confectionery Limited, on Wednesday inaugurated a new facility at Nemam village near here. The company has invested around $70 million (around Rs 322 crore) in the facility.
Lotte groups vice chairman Dong Bin Shin said that the new plant has a capacity of 1.8 lakh cartons of Lotte chocopie which would be exported to Middle East and African nations, besides catering to the domestic market. The plant was manufacturing candies and currently has a market share of around 10 percent in the country and 20 percent in the southern states. This facility will enable the company to capture five per cent of market share in biscuits by next year, said Shin.
Major competition for choco pie would come from Malaysian brand from Cocoaland Industry SDN and Orion
Major South East Asian Bakery Manufacturers
South Korean snacks manufacturer Lotte Confectionery has started to manufacture its Choco Pie biscuit brand at a newly-completed plant in Chennai, southern India. A Lotte spokesman said the company wanted to boost Indian production of Choco Pie, which, he claimed was popular locally, for its convenience.
Instead of having a big meal, several pieces of Choco Pies can make your stomach full, he said. Choco Pie will dominate production at the plant but the facility will produce other snacks and sweets later, the spokesman said. Operated by Lotte India Corp., also located in Chennai, the plant has a planned 6,000 tonnes annual capacity.
The plant cost about US$70m to build and is currently focusing on the Indian market. However, in future, it could supply the Middle East and Africa, the spokesman added. Seoul-based Lotte Confectionery, a subsidiary of the Lotte Group, entered India through exports before acquiring Indian confectionery company Parrys in 2004. Through years of retailing businesses in India, we found out that the nation holds a market with huge potential to Lotte, the spokesman said.
Lotte India Corporation Limited, a subsidiary of South Korean multinational giant Lotte Confectionery Limited, on Wednesday inaugurated a new facility at Nemam village near here. The company has invested around $70 million (around Rs 322 crore) in the facility.
Lotte groups vice chairman Dong Bin Shin said that the new plant has a capacity of 1.8 lakh cartons of Lotte chocopie which would be exported to Middle East and African nations, besides catering to the domestic market. The plant was manufacturing candies and currently has a market share of around 10 percent in the country and 20 percent in the southern states. This facility will enable the company to capture five per cent of market share in biscuits by next year, said Shin.
Major competition for choco pie would come from Malaysian brand from Cocoaland Industry SDN and Orion
Major South East Asian Bakery Manufacturers
FSSAI Appoints Authorised Officer For Chennai Port
Food Safety and Standards Authority of India has started appointing authorised officers for port clearance to imported food stuff landing up at different ports in India . Notification also mentions that Authorised officer would also handle the role of Port Health Officer as defined in PFA Act 1954.
Chennai Port gets its first Authorised Officer Mr G Srinivasan under the FSSAI Act ,2006.Any matter related to clearance of imported food stuff may be now addressed to Authorised Officer instead of Port Health officer .
Source : www.fssai.gov.in
Chennai Port gets its first Authorised Officer Mr G Srinivasan under the FSSAI Act ,2006.Any matter related to clearance of imported food stuff may be now addressed to Authorised Officer instead of Port Health officer .
Source : www.fssai.gov.in
Americans Prefer Whole Grain Bread Over White Bread
Going through the consumption pattern for breads in USA ,Its observed that gradually people preference for bread consumption has changed to whole wheat bread . People have become conscious about their health and kids healths .Fibres are more in whole grain bread than white bread .
A report
Whole grains are the hottest trend in sliced bread, with whole wheat edging out soft white bread in total sales for the first time.
Flooded with messages about heart health, fiber intake and the need for omega-3s, more consumers are looking for bread that can taste good and deliver nutrients.
That's why shopping for sliced bread is increasingly about one of two things: what's affordable, and what seems healthiest. And the breads in the middle of the market seem to be getting squeezed.
The best-performing breads are promoting credentials like "whole grain" and "natural," sometimes asking consumers to pay more for those loaves. And it seems to be working. Breads with "natural" in the name, or grains visible through the packaging, are among the best performing at grocery stores. Among them: Nature's Own, Nature's Pride and Arnold.
It's part of a major turning of the tide. Packaged wheat bread recently surpassed white bread in dollar sales, according to Nielsen Co. For the 52 weeks ended July 10, wheat bread sales increased 0.6 per cent to $2.6 billion, while white bread sales declined 7 per cent to $2.5 billion. White bread is still ahead in volume, but the margin is shrinking. Americans bought 1.5 billion packages of white bread in the last year, a 3 per cent decrease, and 1.3 billion packages of wheat bread, a 5 per cent increase.
A report
Whole grains are the hottest trend in sliced bread, with whole wheat edging out soft white bread in total sales for the first time.
Flooded with messages about heart health, fiber intake and the need for omega-3s, more consumers are looking for bread that can taste good and deliver nutrients.
That's why shopping for sliced bread is increasingly about one of two things: what's affordable, and what seems healthiest. And the breads in the middle of the market seem to be getting squeezed.
The best-performing breads are promoting credentials like "whole grain" and "natural," sometimes asking consumers to pay more for those loaves. And it seems to be working. Breads with "natural" in the name, or grains visible through the packaging, are among the best performing at grocery stores. Among them: Nature's Own, Nature's Pride and Arnold.
It's part of a major turning of the tide. Packaged wheat bread recently surpassed white bread in dollar sales, according to Nielsen Co. For the 52 weeks ended July 10, wheat bread sales increased 0.6 per cent to $2.6 billion, while white bread sales declined 7 per cent to $2.5 billion. White bread is still ahead in volume, but the margin is shrinking. Americans bought 1.5 billion packages of white bread in the last year, a 3 per cent decrease, and 1.3 billion packages of wheat bread, a 5 per cent increase.
Flow Diagram For Bulk Fat Handling Sytem In Bakery
Fat handling system is installed in large bakeries producing higher volumes of bakery products . Fat being one of the major ingredient for bakery products is procured in bulk for cost advantage . This bulk procurement leads to storage problem .As per nature of fat which has low melting point needs to be stored in cold storage if bought in bag on boxes . To solve this and to have cost advantage in terms of loading and unloading of boxes or drum companies have installed fat bulk handling system .Similar to what we discussed earlier in Bulk Flour handling system .
Main component of any fat handling system are
Storage tank : Storage tank could be of S.s or M.s with man hole ,insulation and inlet and outlet for fat
Loading or unloading pumps - These pumps are special lobe pumps which can handle viscous fluid and unload fat from tankers
Insulation - Required during winter when temperature are low
Heat tracing - Additional heating facility in areas where temperature s goes down during extreme winter
Transferring pump - Pump to transfer fat from storage tank to mixing section
Temperature Controllers and Indicator - Instruments to control temperature of fat inside the storage tanks as higher temperatures can make fat rancid .
Untold Truth About Super Market Breads
Modern day bread manufacturing involves many ingredients and chemicals .Limits are arrived for these additives by govt agencies but even then these additives may cause health problems which we are not aware . Andrew Whitley shares his thoughts on these issues.
Excerpts from article by Andrew Whitley
The Biggest change of all occurred when the Chorleywood Bread Process was invented in the Sixties. This is the way most British bread is made to this day. It dramatically speeded up the process.
Its method was high-speed mixing, using intense energy (about six times as much as a craft baker uses to mix his dough), a plethora of additives, greatly increased yeast quantities and no fermentation time.
Before Chorleywood - indeed, for all of man’s bread-making history - bakers took time to let their dough rise (or ferment). That way, the small amount of yeast they put in could multiply and react with the flour to produce enough gas to aerate the bread.
Most bread was made in a two-stage process over 12 to 16 hours. Time ripened the dough, making it easier for the baker to handle and tastier to eat.
But advances in molecular science have revealed an even more significant role of time in bread-making.
As you allow dough to ferment, it neutralises some of the bits of wheat protein that are most likely to trigger bowel disease and other auto-immune and inflammatory reactions to gluten.
Unfortunately, almost all British bread is now made from ‘no time dough’. Which is bad news for our bowels.
Chorleywood was a triumph of efficiency: you could get from raw flour to wrapped loaf in under three hours.
But there were also the additives. Quite a few of them, in fact. Potassium bromate (now banned in the UK as a possible cancer producer), azodicarbonamide (also banned), L-cysteine hydrochloride, sodium stearoyl-2-lactylate and so on — the list was long.
To avoid too many frightening chemical names, bread labels were allowed to group the nasties under bland headings such as ‘flour treatment agent’ and ‘emulsifier’.
Some additives were belatedly banned (including the bleaching of flour with chlorine gas in 1999), but new ones filled the gap and, if anything, the list is longer today than 30 years ago.
Excerpts from article by Andrew Whitley
The Biggest change of all occurred when the Chorleywood Bread Process was invented in the Sixties. This is the way most British bread is made to this day. It dramatically speeded up the process.
Its method was high-speed mixing, using intense energy (about six times as much as a craft baker uses to mix his dough), a plethora of additives, greatly increased yeast quantities and no fermentation time.
Before Chorleywood - indeed, for all of man’s bread-making history - bakers took time to let their dough rise (or ferment). That way, the small amount of yeast they put in could multiply and react with the flour to produce enough gas to aerate the bread.
Most bread was made in a two-stage process over 12 to 16 hours. Time ripened the dough, making it easier for the baker to handle and tastier to eat.
But advances in molecular science have revealed an even more significant role of time in bread-making.
As you allow dough to ferment, it neutralises some of the bits of wheat protein that are most likely to trigger bowel disease and other auto-immune and inflammatory reactions to gluten.
Unfortunately, almost all British bread is now made from ‘no time dough’. Which is bad news for our bowels.
Chorleywood was a triumph of efficiency: you could get from raw flour to wrapped loaf in under three hours.
But there were also the additives. Quite a few of them, in fact. Potassium bromate (now banned in the UK as a possible cancer producer), azodicarbonamide (also banned), L-cysteine hydrochloride, sodium stearoyl-2-lactylate and so on — the list was long.
To avoid too many frightening chemical names, bread labels were allowed to group the nasties under bland headings such as ‘flour treatment agent’ and ‘emulsifier’.
Some additives were belatedly banned (including the bleaching of flour with chlorine gas in 1999), but new ones filled the gap and, if anything, the list is longer today than 30 years ago.
Polypropylene - A Major Packaging Raw Material For Bakery Products
The schematic layout shows various PP ( polypropylene)products available for packaging used in bakery industry .
Parle Vs Britannia - Parle Leads The Pack
Article in TOI
MUMBAI: More consumers seem to be munching on Parle biscuits while sipping on their hot cuppa, which is probably why the company is said to have toppled Britannia Industries' numero uno position to become the largest selling biscuit company in India.
Last year, the Vijay and Sharad Chauhan-controlled Parle Products, which makes the ubiquitous ‘Parle-G' glucose biscuits, had attained volume leadership in the market. Now, with a total turnover of around Rs 4,000 crore coming from biscuits, Parle Products has emerged as the clear market leader, with a difference of almost Rs 1,000 crore. Britannia Industries reported a turnover of Rs 3,400 crore for the financial year 2009-10, with biscuits contributing around Rs 3,000 crore.
The Rs 5,000-crore Parle Products, which also makes confectionery products, draws 80% of its turnover from biscuits. Although Britannia Industries has disputed the fact that Parle has become the market leader, the cookie seems to be crumbling a bit for the Wadia-owned company. Going by the turnover numbers, Parle leads with a margin of Rs 1,000 crore over Britannia.
While the Chauhans did not respond to a TOI query, at least two people familiar with the matter confirmed the development. Parle Products' annual share (moving average total) in biscuits, sources told TOI, stands at around 45% as against Britannia's 38%. Historically, the biscuit pie was made up by one-third of Britannia, one-third of Parle Products and one-third of the balance share where other smaller brands lost or gained share.
In response to an email sent to Vinita Bali, MD, Britannia Industries, a company spokesperson said, "Britannia continues to lead the biscuit market in all categories except glucose, where it lost some share about a year ago and has partly recovered that. However, glucose as a category within the overall biscuit market has declined."
"Britannia has a large and diverse portfolio ranging from health & nutrition (e.g. NutriChoice Digestive, NutriChoice 5 Grain, etc.) on the one hand to delightful & indulgent products on the other (e.g. GoodDay, Treat, Bourbon, etc.), while Parle largely dominates the discounted glucose segment, whose share is declining in the overall biscuit market," the spokesperson said.
Britannia also said that The Nielsen Company, which tracks sales and market share numbers, does not cover all points of sale. "The growth rate it reflects for Britannia is, in fact, lower than the actual growth rate, by 3-4%. Relative position of Britannia and Parle, in terms of annual turnover, has remained constant over the last few years as per annual results declared by both the companies," the spokesperson said.
Source : Times Of India
Indian Biscuit Industry Review
MUMBAI: More consumers seem to be munching on Parle biscuits while sipping on their hot cuppa, which is probably why the company is said to have toppled Britannia Industries' numero uno position to become the largest selling biscuit company in India.
Last year, the Vijay and Sharad Chauhan-controlled Parle Products, which makes the ubiquitous ‘Parle-G' glucose biscuits, had attained volume leadership in the market. Now, with a total turnover of around Rs 4,000 crore coming from biscuits, Parle Products has emerged as the clear market leader, with a difference of almost Rs 1,000 crore. Britannia Industries reported a turnover of Rs 3,400 crore for the financial year 2009-10, with biscuits contributing around Rs 3,000 crore.
The Rs 5,000-crore Parle Products, which also makes confectionery products, draws 80% of its turnover from biscuits. Although Britannia Industries has disputed the fact that Parle has become the market leader, the cookie seems to be crumbling a bit for the Wadia-owned company. Going by the turnover numbers, Parle leads with a margin of Rs 1,000 crore over Britannia.
While the Chauhans did not respond to a TOI query, at least two people familiar with the matter confirmed the development. Parle Products' annual share (moving average total) in biscuits, sources told TOI, stands at around 45% as against Britannia's 38%. Historically, the biscuit pie was made up by one-third of Britannia, one-third of Parle Products and one-third of the balance share where other smaller brands lost or gained share.
In response to an email sent to Vinita Bali, MD, Britannia Industries, a company spokesperson said, "Britannia continues to lead the biscuit market in all categories except glucose, where it lost some share about a year ago and has partly recovered that. However, glucose as a category within the overall biscuit market has declined."
"Britannia has a large and diverse portfolio ranging from health & nutrition (e.g. NutriChoice Digestive, NutriChoice 5 Grain, etc.) on the one hand to delightful & indulgent products on the other (e.g. GoodDay, Treat, Bourbon, etc.), while Parle largely dominates the discounted glucose segment, whose share is declining in the overall biscuit market," the spokesperson said.
Britannia also said that The Nielsen Company, which tracks sales and market share numbers, does not cover all points of sale. "The growth rate it reflects for Britannia is, in fact, lower than the actual growth rate, by 3-4%. Relative position of Britannia and Parle, in terms of annual turnover, has remained constant over the last few years as per annual results declared by both the companies," the spokesperson said.
Source : Times Of India
Indian Biscuit Industry Review
Bakery Project Reports For New Start Ups
With ever increasing demand for information on small bakery units . I have thought of providing bakery project reports for such demand . It would answer basics of entire bakery project plan such as process ,ingredients,packaging , equipments ,labour , legal and costing etc.
Report would cover following aspects .
you can buy from this link bakery project
How to start your own bakery
Report would cover following aspects .
- Factory layout
- Process of bread/biscuit/cake/wafer manufacturing
- List of equipments with major supplier
- List of ingredients required with major supplier
- Packaging material required with major supplier
- Other Accessories/Utilities required
- Manpower requirement
- Power ,water and fuel requirement
- Market study and competition analysis
- Legal issues
- Commercial issues
- Project implementation planning
- Total plant and machinery cost
- Total cost of project
- Total working capital ( incld raw material ,packaging and Inventory )
- Payback period
- Profit projection s
you can buy from this link bakery project
How to start your own bakery
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