06 News - baking+biscuit

06
NEWS ++ NEWS ++ NEWS
++ G U L F O O D E X C E E D S
EXPECTATIONS
FRITSCH bakery systems, Markt Einersheim, Germany, participated in
2007 in the most important specialist
trade fair of the food industry in the
Arabic-speaking world. Together with
a number of other firms representing
the German baking industry, the company presented its wares at a booth
called “German Baker Street”.
The highlight at this year’s booth was
the FRITSCH dough sheeting system.
Dough sheeting machines are, of course,
some of the most important tools at
the skilled baker’s disposal. The ROLLFIX 300 also received an enthusiastic
response from visitors who wanted to
know additional technical details and
try their hand at the machines. The
most popular test object was the swivel
flour duster. From now on the operation and handling of this device will be
easier and more comfortable.
www.fritsch.info +++
++ G R O W I N G D E M A N D F O R
SUGAR-FREE PRODUCTS
The increasing demand for low-calorie
foods is expanding the application base
for polyols. Accordingly, sugar-free confectionery is expected to be one of the
key application areas driving growth
in the European polyols’ market. With
the rising need for preventive healthcare, consumers are taking precautionary measures which include the consumption of low-calorie, sugar-free
foods in order to reduce the incidence
of obesity and its related disorders
such as diabetes and heart disease.
Frost & Sullivan finds that the European
polyols’ market earned revenues of
$491.8 million in 2005 and estimates
this will reach $577.8 million in 2012.
The superior functional properties and
health benefits of polyols have resulted
in their increased use in food and
pharmaceutical applications. Moreover,
increasing consumer awareness of diabetes, as well as weight management
has triggered interest and demand for
low calorie/low glycaemic index (GI)
foods containing polyols. The European
polyols market is now witnessing increasing competition from Asian manufacturers. Consequently, the market is
BAKING+BISCUIT ISSUE 02 2007
responding by being price sensitive.
This competitive scenario has increased
the need for market participants to expand into new markets. Asian manufacturers are able to offer lower prices
than European companies, which is adversely impacting on the profit margins
of local manufacturers. In the future,
competition is expected to intensify
further. Hence, European manufacturers
will need to look for cheaper raw materials in order to bring down their production costs.
www.food.frost.com +++
++ N A M E C H A N G E F O R
RIJKAART
Dutch-based Capway Rijkaart is the new
name that replaces the old Rijkaart
brand name which is still owned by
Capway. Since Rijkaart is a member of
the Capway group of companies, the
new Capway Rijkaart name illustrates
the integration of Rijkaart into the
Capway organization. Together, Capway & Rijkaart represent over 125 years
of experience in the food industry.
Capway Rijkaart is in full swing for the
introduction of the Tersus range. The
Tersus lamination line, sheeting line
and universal make-up line has set new
standards with its HACCP compatible
design, no-tools quick removable belt
& belt support and overall user-friendliness. The state-of-the-art, heavy duty
C–shape profile that is used throughout the Tersus design also facilitates
fast and easy maintenance.
www.rijkaart.net +++
++ N E W M A R K E T P R E S E N C E
From April 2007, the “belting specialist” Siegling, Hannover, Germany, will
operate under the corporate master
brand Forbo and will become “Forbo
Movement Systems”. The international
Forbo Group, which acquired Siegling
in 1994, has taken this step in order to
strategically integrate the well-established Siegling product range into its
newly-organized brand architecture.
In the future, the three divisions of the
Forbo Group will share one master
brand, representing the Group’s full
range of services and products. These
three divisions are comprised of “Forbo
Flooring Systems” and “Forbo Bonding
Systems”, representing floor coverings
and chemical compounds and adhesives,
as well as “Forbo Movement Systems”.
As part of the new market image, Siegling is changing its company name to
“Forbo Siegling”. The belting specialist’s business activities and internal
structure will remain unchanged, as
far as product development, manufacture and sales are concerned. Conveyor
and processing belts, plastic modular
belts, high-efficiency flat belts and
timing belts are at the heart of the
product range.
www.forbo.com +++
++ D I P I X M A C H I N E V I S I O N
SYSTEM FOR BAKERY LINE S
Dipix Europe, Brentford, Middlesex,
UK, has installed an advanced automated inspection system at Lantmannen Unibake’s bakery plant in Örebro,
Sweden. The online machine vision
system inspects hamburger buns at high
speed as they pass along a conveyor after baking. By continuously measuring
a range of critical 3D parameters for
each bun, including height, diameter,
surface area and color, the scanner is
able to automatically remove any defective buns from the product stream.
Measurement data is analyzed in realtime by Dipix’s Qualivision software,
which enables the production process
to be constantly monitored. Analysis
results are displayed on a touch screen,
and data is automatically stored for
further analysis and report generation.
The model chosen was the CS24, a laser-based turn-key system which scans
a width of 60 cm (24 inches). Other
models in the range are available with
scanning widths of up to 91 cm. All can
be integrated with external devices such
as weigh scales and moisture sensors.
www.dipix.com +++
++ P A A L E X P A N D S I T S
PRODUCTION AREA
The 3,500 square meter expansion of
the production facility at Paal, in Remshalden, Germany, has begun. Construction began with an underground
employee parking garage. The first
floor above ground will be dedicated
to machine assembly, utilizing the
most modern equipment and layout The step to automation
RONDO MLC
The Rondo Modular Laminating Concept (MLC) has been designed to
close the gap between artisanal and highly automated pastry production. Being truly modular the Rondo MLC can be easily expanded
to match the demand of a progressive business. Therefore Rondo
MLC keeps all options open for further growth.
The Rondo MLC incorporates automated solutions for laminated
dough blocks as well as continuous dough bands. Both provide:
– increased productivity
– lower production costs
– improved quality
Rondo MLC can be integrated into existing 600 mm wide lines. The
six different configurations offer possibilities to manufacture laminated
products at both economical and professional levels.
www.rondodoge.com
Seewer AG
3400 Burgdorf/Switzerland
Tel. + 41 (0)34 420 81 11
Fax + 41 (0)34 420 81 99
[email protected]
08
NEWS ++ NEWS ++ NEWS
to optimize work flow. The second
floor will provide ample room for the
expansion of the design and engineering departments. Paal utilizes state of
the art design software, such as SolidWorks®, combined with 40 years of experience to maintain its position as the
leading builder of reliable and innovative packaging machines.The new
building clearly responds to the increasing demand for Paal’s innovative
line of packaging machines, as well as
for the increased need of space, especially for complete turn-key packaging
lines. Paal’s turn-key packaging line
division plans projects, and constructs
complete production lines. A significant amount of space is needed to
commission completely integrated
packaging lines, which allows the customer to see the entire line running as
one integrated system, before installation at the customer’s facility.
www.paal.com +++
++ I N N O V A T I O N A N D I N T E R NATIONALIZATION
SIAB, the International Techno-Bake
Exhibition scheduled at VeronaFiere 59 May 2007, sees strong exhibitor involvement thanks to its highly-qualified offering in the “Bakery, Pastry,
Confectionery, Fresh Pasta and Pizza”
sector. The decision by top companies
from all over the world to attend the
most prestigious international exhibition dedicated to technologies, raw
materials and semi-finished goods for
production of bread, pastry, pizza,
pasta and ice cream, organized by VeronaFiere together with Ipack-Ima Spa
(a leading company in the food packaging, processing and technology exhibition sector), is a clear signal of the
major interest on the market for the
Verona exhibition, now celebrating its
eighth edition.
Some of the most representative companies in the European production world
have decided to attend this exhibition,
which is seen as a “major opportunity”
for developing business, generating
commercial relationships and promoting the most innovative products.
One example is the Kaak Group (Holland), for years a “market leader” in
several segments of the Bakery, Pastry,
BAKING+BISCUIT ISSUE 02 2007
Confectionery, Fresh Pasta and Pizza
sector. Thanks to major efforts in the
research sector, the group today has
achieved a significant position as a
supplier of continual production lines
for bread and bakery products.
The “new entries” also include Rademaker, a Dutch company founded in
1977 boasting a turnover of about 65
million Euro (with 95% generated by
international exports) that specializes
in equipment for the food industry:
bread, confectionery and pizza production lines, as well as professional
ovens, and an ethic which sees the
company work closely with its clients
and research institutes to develop new
technologies ready for launch on the
present and future market.
“New business finalized recently in Italy fully justifies our attendance at
SIAB 2007. Naturally the decision to
take part as one of the protagonists at
the event, Diosna and the German National Association of Bakery, Pastry,
Confectionery, Fresh Pasta and Pizza
Machinery & Plant Producers see it as
the key to the Italian market,” said
Paolo Bosso, Senior Sales Manager at
Diosna Dierks & Sons GmbH, the German company founded in 1888 and the
leading producer of industrial dough
machinery & plant on the world market – with a share of about 30% and
turnover of 45 million Euro in 2006.
www.siabweb.com +++
++ N E W W E B S I T E
BakeTran, High Wycombe, UK, is
pleased to announce the launch of its
new website. The site has a special feature, a ‘Problems and Solutions’ page,
providing useful technical tips, which
will be updated regularly. BakeTran is
providing knowledge and solutions for
the baking industry.
www.baketran.com +++
++ D A N I S C O N O W O F F E R S
ORGANIC PRODUCTS FOR US
CUSTOMERS
Danisco USA, Inc. is proud to announce the organic certification of the
St. Joseph, MO (USA) blending facility.
After extensive preparation and execution of stringent requirements, Danisco
was awarded organic certification on
Feb. 15, 2007 from Quality Assurance
International (QAI). Danisco will now
be able to serve and supply the growing
demand for organic products in the
Dairy, Ice cream, and Frozen Dessert
industries within the United States.
The Organic market has experienced
double digit growth and now has an
estimated market value of $16 Billion
USD. One major segment of growth
within the organic food market is
dairy, which grew 23.5% from 2005 to
2006. Seventy three percent of the US
population states they purchase organic products ‚occasionally‘, while
23% of the US population purchases
organic products weekly.
Overall, organic consumer purchases
equates to $0.10 of every $1.00 spent on
food. Danisco recognizes the value in
fulfilling the growing demand for organic products in the dairy industry and
it welcomes the opportunities to partner with our customers in meeting the
needs of the organic dairy consumer.
www.danisco.com +++
++ P E E R L E S S A N D T U R K I N G T O N
APV COOPERATE
Industrial bakery equipment manufacturers Turkington APV of Goldsboro,
NC, USA, and The Peerless Group of
Sidney, OH, USA, have concluded an
agreement to supply each other with
selected products for the North American, Canadian and Mexican bakery industries. John Lucas CEO of Turkington said “The agreement with Peerless
enables us to offer Peerless mixers and
dough handling equipment as an integral
part of a Turkington APV bakery system.
By partnering with Peerless we are able
to offer our customers total system solutions based on best in class products“.
Dane Belden President of Peerless
commented that „This cooperation
will broaden and strengthen Peerless‘
product offering, enabling us to provide customers with a one stop shop
for their dough make-up and forming
needs.“ Both Lucas and Belden are delighted to make this announcement
which they see as a significant step forward in the product strategies of both
companies.
www.thepeerlessgroup.us
www.turkingtonusa.com +++