Sustainable Packaging Coalition ( SPC ) - A step in green packaging

Food Packaging including bakery product packaging contribute significantly towards plastic packaging waste . Plastic Packaging are big environment hazard.Public opinion and government pressure has resulted that companies have started looking for Eco friendly packaging solution .

Few companies have joined hands and formed a Sustainable Packaging coalition . As per them
"The Sustainable Packaging Coalition envisions a world where all packaging is sourced responsibly, designed to be effective and safe throughout its life cycle, meet market criteria for performance and cost, is made entirely using renewable energy and, once used, is recycled efficiently to provide a valuable resource for subsequent generations. In summary: a true cradle-to-cradle system for all packaging,”

It would ensure that what ever packaging material would be accepted it would be Eco friendly as well would be economically viable for business.

Some of the major food companies who have joined SPC are
Kellogg s
Kraft
Unilever
Coca -Cola
Pepsico
Sara Lee
Nestle

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Type of flour used in Bakeries

Bakeries procure different types of flour from millers for their different products , These flours can be categorised on the basis of nature , process and by gluten . Flour is obtained by grinding grain, most commonly of wheat but also from rye, buckwheat, barley, potato, corn etc.
The wheat kernel 'consists of three parts: bran covering the germ , kernel and endosperm.
During milling, the three parts are separated and recombined accordingly to achieve different types of flour.

Following are different type of flours

• All Purpose flour
• White wheat flour
• Whole wheat flour
• Bleached flour
• Unbleached flour
• Hard Flour or Strong Flour
• Soft Flour or Weak Flour
• Cake Flour .

Flour type depends upon the geography ,weather and gluten content

Important Flour Characteristics used in bakery industry

Food technologist or any baker needs to know the flour characteristics for selection of flour for the products . These characteristics can be supplied by the vendors or can be checked in house in laboratory with help of different equipments like extensograph or alveograph.

Here are some important characteristics of flour used in bakeries

• Gluten ( P/L ratio)

Higher P/L values indicate flours that are more difficult to work and that result in a bread less developed with a compact crumb. Lower P/L values indicate flours that will be weak, too extensible, and difficult to work because they are often sticky. The bread which results will be flattened because the dough has not succeeded in holding back the developing gases.

• Falling number

It shows the activity of alpha - amylase enzyme .Higher number shows low activity ie less break down of starch and lower number shows high activity ie more break down of starch.

• Moisture percentage

Amount of water content in flour .

• Ash content

Ash content refers to the mineral content of a flour, and is determined by burning a given quantity of flour under prescribed conditions and measuring the residue. The mineral content varies and depends on many factors, such as the variety of wheat, the terrain, the fertilization, and the climate. The greater portion of minerals found in a kernel of wheat is contained in the germ, and husk, or bran, and the least amount in the endosperm. As a consequence, if a flour contains a greater number of bran particles, it has a more elevated ash content. The determination of the ash content serves to estimate the degree of the endosperm separation from the bran during milling

• Water absorption power ( W.A.P)

Every flour has certain water absorption power so as to make good dough .Generally 60% of flour quantity amounts to the quantity of water

• Adsorption in flour .

Major sugar producing countries of world

Sugar what we use in bakery is produced from sugar cane and most of the countries producing sugar are in southern hemisphere of the globe countries like Brazil, India ,China , Australia and Thailand are major producers of sugar
World major sugar producing countries are following

• Brazil ( almost 20 % of world sugar production )
• European Union
• India
• China
• US
• Mexico
• South Africa
• Australia
• Thailand
• Russia

World Major sugar exporting countries

• Brazil ( almost 39% of exported sugar of the world)
• European Union
• Australia
• Thailand
• South Africa
• Guatemala
• India

Countries like Brazil , Mexico , Australia and India are major consumer of sugar .Bakery Companies have to track the sugar prices which are in turn affected by events and development in these exporting , producing and importing countries

California Pizza Kitchen (CPK ) selects franchise partner to enter Indian market

California Pizza Kitchen Inc .has entered into franchisee agreement for opening up CPK outlets in different metros of India in coming year with Daud Arabian Trading and JSM Corporation Pvt Ltd .

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Food Cutting with Ultra sonic waves - A press release

Herrmann Ultrasonics, Inc.1261 Hardt Circle, Bartlett IL 60103
Chris Van De Walker, Marketing
Tel.: 630-626-1642
Tel. (630) 626-1626
Fax (630) 626-1627
E-mail:
info@herrmannultrasonics.com
Internet:
http://www.herrmannultrasonics.com/

Food Cutting with Ultrasonics

The cutting of food products is a requirement throughout a wide variety of food related markets. The use of ultrasonics for the cutting of these products has shown to reduce product waste and increase throughput while providing first grade cuts.

Herrmann Ultrasonics offers ultrasonic food cutting systems that utilize a vibrating blade of varying sizes and configurations to cut a wide variety of food products. These ultrasonic systems can be configured in almost any type of array, whether the requirements are longitudinal cuts, cross cuts, slicing or any combination of the above.

Ultrasonics are currently being used in the confectionary, bakery and candy industries because of the clear advantages that ultrasonics offers compared to traditional mechanical systems. Ultrasonics can be used to cut through products that are soft, sticky, hard or fragile. First grade cuts can be the standard for each these products without the need for regular blade replacements and cleaning. The use of ultrasonics offers a solution that can cut through hard products such as nuts along with soft products such as fruits and chocolates with the same system. Another clear benefit of Herrrmann Ultrasonics cutting systems are that these products can be cut regardless if they are warm from baking or cold from refrigeration without product sticking to the blade while having the ability to make very thin cuts of the same high quality.

Other industries that are realizing the benefits of ultrasonics are cheese and meat products. Cheese products that are high or low moisture regardless of temperature can benefit from ultrasonics by providing clean and smooth cuts while reducing waste. The vibrating energy of the ultrasonic blade allows for the precise cutting of soft or hard products, especially in thin slices. This allows for less waste at the perimeter of the product. Meat and sausage products can be cut, sliced and prepared regardless of temperature or density. Ultrasonics provides high quality cuts with less waste and less maintenance. Ultrasonic cutting blades do not have the wear and replacement issues common with traditional mechanical systems, resulting in higher throughput with less down time.

The consumer expectations of food products are becoming more and more stringent. Customers expect a high quality product that is also visually pleasing. Herrmann Ultrasonics food cutting systems provide a versatile and flexible method of food cutting that provides for smooth first grade cuts of a wide variety of products that are visually superior to traditional mechanical systems. This can be achieved in manufacturing while reducing waste, improving throughout and reducing energy consumption.

SQF - Safety Quality Food programs for bakeries

Bakeries manufacturers or facility owners and Other related food factories are implementing Safety quality Program certification in their production units . The Program was launched in 1994 in Australia and since 2004 has been administered by the SQF Institute (SQFI), a division of the Food Marketing Institute (FMI). SQF certifications have been issued to thousands of companies operating in Asia-Pacific, Europe, Middle East and North and South America.The SQF Institute was established by FMI in 2004 to administer the SQF Program and is located in Arlington, Virginia.It has 1500 member companies .

What is SQF ? Benefits
The SQF (Safe Quality Food) Program is a leading, global food safety and quality certification program and management system, designed to meet the needs of buyers and suppliers worldwide. The Program provides independent certification that a supplier's food safety and quality management system complies with international and domestic food safety regulations. This enables suppliers to assure their customers that food has been produced, processed, prepared and handled according to the highest possible standards, at all levels of the supply chain. The SQF Program is the onlyGlobal Food Safety Initiative ( GFSI )recognized standard that can offer a seamless farm to fork food safety and quality certification solution by providing supply chain management for both primary production (SQF 1000) and food manufacturing and distribution (SQF 2000).


How SQF is unique from other Food safety programs

• Limited Certification and Accrediting bodies which are trained and supervised directly by SQFI ,hence better results and control. Currently on 13 licenses has been issued world wide .

• SQF auitors goes through a complete training under SQFI hence maintaining audit consistency .

Cinnabon a Major Bakery brand to be launched in India

Cinnabon a Major bakery brand in world would be launched soon in India through a franchise route .Wadhawan Hospitality group would launch this brand in India with initial investment of Rs 150 crores .Wadhawan Hospitality groups have their own food retail chain such as Spinach , Smart and Sabka Bazar . Cinnabon is owned by Focus Brands of USA . Initial plan is to set up 150 Cinnabon India Bakeries pan India .


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Britannia s Marie Gold - Product review

Britannia's Marie gold is one of the power brands of Britannia's products. Marie gold has low sugar content hence popular with elderly people . Marie gold is also favorite tea time biscuit ,Its now available in Zero trans fat category .
Here some features
Name of the product --- Marie Gold
Taste - Good with some flavour of milk
Color - yellowish brown
Bite- hard bite
Packaging- Good , available in 337gms family pack , 171gms slug pack
Ingredients-Wheat flour ,Sugar,Edible vegetable oil ,Invert syrup , Milk solid , Salt , Emulsifiers and dough conditioners.Added flavours ( Butter , Vanilla ,milk)
Calories-434 kcal per 100gm servings
Price - Rs 25.00 for 337 gm s
Competitors --- Parle s Marie , ITC Marie , Priya Golds Marie lite


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Pest Control for bakery Industry

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Pest Control for the Bakery Industry: A Complete Guide to Food Safety and Hygiene

The bakery industry is rapidly evolving, with increasing emphasis on food safety, hygiene, and regulatory compliance. As bakeries adopt globally recognized systems such as HACCP, GMP, ISO 22000, FSMS 22000, BRC, SQF, and HALAL, one critical component consistently stands out—effective pest control management.

Pest control is no longer just a housekeeping activity; it is a core requirement of food safety standards. Poor pest management can lead to contamination, regulatory non-compliance, product recalls, brand damage, and serious health risks. This makes pest control an essential pillar of sanitation and hygiene in the bakery industry.

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Why Pest Control Is Critical in Bakeries

Bakery environments naturally attract pests due to the presence of raw materials, finished food products, moisture, warmth, and waste. Areas such as raw material storage, processing zones, packing sections, dispatch areas, drains, and waste zones are especially vulnerable.

In bakeries where no structured pest management system is in place, a wide variety of pests can be found, including:

• Insects (ants, cockroaches, beetles)

• Weevils in flour and grains

• Rodents such as rats and mice

• Flies and flying insects

• Birds entering loading or dispatch areas

• Microbial growth due to moisture and poor sanitation

These pests not only create unhygienic conditions but also pose a serious threat to food safety and legal compliance.

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Pest Control as a Specialized Discipline

Pest control is a specialized professional field. Bakery units should ideally engage licensed pest control contractors who understand food-industry requirements. Alternatively, food safety consultants can conduct pest audits to assess risks, identify pest hotspots, and recommend corrective and preventive actions.

A professional pest audit typically includes:

• Identification of pest entry points

• Review of sanitation and housekeeping practices

• Inspection of drains, walls, ceilings, and storage areas

• Evaluation of existing pest control devices

• Action plans with monitoring schedules

Regular follow-up and documentation are essential to ensure long-term effectiveness.

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Role of Training and Awareness

Even the best pest control system can fail without trained workers and factory personnel. Employees must be educated on:

• Basic hygiene practices

• Early signs of pest infestation

• Proper waste handling

• Reporting procedures for pest sightings

• Correct use of pest control tools and equipment

Training should be ongoing and documented as part of GMP and HACCP programs.

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Key Elements of an Effective Pest Control Management System

1. Waste Management and Housekeeping

Proper waste management is the foundation of pest control. Bakeries must ensure:

• Regular removal of waste, spillages, and floor sweepings throughout the day

• Covered waste bins with frequent disposal

• No accumulation of food waste in production areas

Good housekeeping reduces pest attraction significantly.

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2. Building Repair and Preventive Maintenance

Cracks, crevices, and gaps in walls, floors, and ceilings provide ideal breeding grounds for insects and rodents. Bakeries should:

• Conduct regular building inspections

• Seal cracks, grooves, and pipe entry points

• Repair damaged tiles, walls, and doors promptly

Preventive maintenance is a strong barrier against pest entry.

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3. Fly and Insect Control Measures

Flying insects are common in bakeries. Effective controls include:

• Installation of insect killers (insecticutors) at strategic locations

• Identifying and eliminating sources of flies

• Using fly attractants, fly terminators, and glue traps

• Installing PVC strip curtains and air curtains on doors

Correct placement and routine cleaning of insect control devices are essential.

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4. Drainage and Moisture Control

Poor drainage and excess moisture encourage pests and microbial growth. Bakeries must ensure:

• Properly designed and functioning drainage systems

• No stagnant water in production areas

• Regular drain cleaning and sanitization

• Effective ventilation to control humidity

Moisture control is especially critical during the monsoon season.

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5. Storage Area Management

Storage areas should be designed for easy cleaning and inspection:

• Maintain at least 20–20 inches gap around storage racks

• Avoid stacking materials directly on the floor

• Rotate stock using FIFO principles

• Conduct regular cleaning and pest inspection

This prevents hidden infestations and allows better sanitation.

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6. Cleaning of Tanks, Silos, and Equipment

• Tanks and silos should be cleaned and fumigated at regular intervals

• Dry cleaning and wet cleaning schedules must be defined

• CIP (Clean-In-Place) systems should be installed wherever feasible

Clean equipment reduces contamination risk and pest attraction.

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7. Effluent Treatment and Sludge Handling

• Dry sludge from Effluent Treatment Plants (ETPs) must be removed regularly

• Sludge accumulation attracts insects and rodents if neglected

Proper ETP management is often overlooked but crucial.

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8. Visitor and Personnel Hygiene

• Protective clothing must be provided to visitors

• Controlled access to production areas

• Foot dips, hand hygiene stations, and PPE help prevent pest introduction

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9. HVAC and Refrigeration Checks

Air conditioning and refrigeration units can become pest sources due to:

• Condensation

• Leaky pipelines

• Poor insulation

Regular inspection and maintenance are essential to prevent infestation.

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10. Cleaning Schedules and Seasonal Controls

• Floors should be washed and sanitized regularly using floor washers

• Cleaning frequency must be increased during monsoon season

• Sanitation chemicals should be used as per SOPs

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Integration with Food Safety Management Systems

Pest control should be fully integrated into recognized food safety systems such as:

• HACCP

• FSMS 22000 / ISO 22000

• BRC

• SQF

• GMP and GHP

• HALAL standards

Documentation, monitoring records, corrective actions, and verification are mandatory under these systems.

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Common Chemicals and Tools Used in Pest Control

The following chemicals and materials are commonly used in bakery pest control (as per safety guidelines):

• Commercial HCL

• Dettol and disinfectants

• Bleaching powder

• Detergent and soap solutions

• Naphthalene toilet balls

• Toilet bowl cleaners

• Potassium permanganate

• Phenolic disinfectants

• Fly baits (Snip, Quick Bait)

• Glue boards and glue sticks

• PVC door strips and air curtains

Note: All chemicals must be food-grade approved where applicable and used strictly under supervision.

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Conclusion

Effective pest control is not optional for bakeries—it is a regulatory, operational, and brand-protection necessity. With increasing scrutiny from food safety authorities and customers alike, bakeries must invest in structured pest management programs backed by professional expertise, employee training, and robust food safety systems.

A proactive approach to pest control ensures safe food, regulatory compliance, and long-term business sustainability in the bakery industry.

Environmental  Management In Bakeries  ISO 14000

Waste Management In Bakeries 

Pest  Control In Bakeries

ISO 22000  In  Food Industry

Benefits of  Haccp 

ISO 22000 Standard Procedures for Food Safety Management Systems

Major Palm Oil producing Countries

Major Bakery companies have to source their requirement of palm oil form different countries keeping in the view the cost element that includes the basic cost plus the freight cost .

Following are the Major Palm oil producing country

• Indonesia
• Malaysia
• Papua New Guinea
• Philippines
• Columbia
• Nigeria

Major Importers of palm oil are China , India and the European Union countries.

Top Palm oil companies of the world

Palm has gained popularity among bakery manufacturers as cheap alternative with better healthy features in palm oil . Major palm oil producing countries are Indonesia , Malaysia, colombia . Bakery manufacturers are now sourcing their palm oil requirement from Asean Countries.
The top companies involved in trading , processing and selling pal oil across the globe are

PT Astra Agro lestari - Indonesia
IOI Corporation - Malaysia
Wilmar International - Malaysia

Worlds Major PU conveyor belt manufacturers

Pu conveyors have wide application in bakery industry . Conveyors in forming , packing , metal detection process have PU webs . Bakery owners have to keep these belts in spare as a critical stock . Any failure of belt can results in major break down . Good quality of Pu belts has to be procured from reputed manufacturers



List of world major PU belt manufacturers .

• Habasit
• Siegling
• Ammeraal Beltech
• Belt Corporation of America
• Cambridge International inc
• Saint Gobain
• Sampla
• Dorner Manufacturing Corporation
• Nerak Systems