From Brazil to Panningen!

no.
IN THIS ISSUE
>
> Wickbold
March 1938 Henrique Wickbold, son of
German immigrants, bought Bakery
Allemanha from a German family who
returned to their country of origin (Germany).
> Do you know?
Thomas Richard Allinson was a British doctor
and the inventor and big fan of dark whole
wheat bread.
> Reasons enough
Premium bakeries all around the world are
using equipment designed by WP Haton,
member of the WP Bakery Group.
KEEPS YOU UP TO DATE ABOUT WHAT’S COOKING IN THE BAKERY
Year 3 no. 7 July 2014
Bakery Wickbold
From Brazil to Panningen!
Successful
introduction
Instant in Nigeria
This is the success story of a Brazilian Bakery. March 1938
Henrique Wickbold, son of German immigrants, bought
Bakery Allemanha from a German family. There was no sales
counter, only a wood-fired oven, loaves were handmade and
sold without packaging. The bakery, located in the Brooklyn
neighbourhood in the city of São Paulo, was renamed
Bakery Wickbold.
54 years later (in 1992) was the
beginning of the expansion plan
of the company to other Brazilian
states with opening of branches in
Belo Horizonte and Rio de Janeiro
and in 2007 opening of the fourth
largest and most modern plant of
Wickbold in Hortolandia, in São
Paulo. Today Wickbold has 12 lines
all over Brazil and it is the second
largest industrial bakery in Brazil,
still family owned. Nowadays CEO
is Mr. Fábio Medeiros.
Wickbold is growing and there is
still growth in the Brazilian market.
What makes Wickbold that
successful? It is the typical
Wickbold quality, the unique
different specialties, taste, the long
shelf life, their distribution network
etc. With 200 million mouths to
feed, bread is distributed every
day fresh to more than 11.000
distribution points! That’s not an
easy job because in some areas
there are no trucks allowed from
8 AM – 17 PM.
Exhibition
Europain ‘14
Wickbold produces 24 hours, 6
days a week. White bread (small,
round, in slices, toasted and crust
less) is most favourite in Brazil.
The specialty bread market, healthy
bread, starts to grow.
Wickbold bought ovens from WP
Brazil in 1972 and 1982 and they
are still working. Wickbold has 5
WP Haton dividers, very accurate
and easy to clean, a Checkweigher
and a WP Haton rounder. Wickbold
wants to automate more and is still
looking for new options.
7
Last April Mr. Vinicius Bueno
Matheus and Mr. Luciano
Nakamura Avona from Wickbold
Bakery visited Breadlab the WP
Haton test bakery in Panningen to
do tests together with Marc de Wit
(dough technologist), Peter van
Kessel (Project Account Manager)
and Ferdinand Kottier (Sales
Director WP Haton) .
Part 3: Yeast, salt and bread improvers
Allinson bread?
Dough Doctor
In Dough Doctor part 2 we
highlighted flour and meal. In this
part we focus on the following
materials: yeast, salt and bread
improvers.
In tropical countries dried yeast is
used while in other countries fresh
or liquid yeast is used.
unpleasant consequences. When a
lot of sugar is processed in the
dough, the baker can choose more
sugar-resistant yeast. Unnecessarily
to mention perhaps, but keep in
mind that yeast might be one of
the best bread improvers.
attention to reduction of the salt
amount in bread. Salt affects among
other things the blood pressure and
can cause heart problems. At this
Fresh yeast can be provided in
time, the salt level may vary
block form or in flakes. Liquid
between the 1 - 2,2 %. (converted
Yeast (Saccharomyces Cerevisae) yeast comes in two types: with
on the flour).
In a short period of time this yeast
or without stabilizer. The one
At the same time salt strengthens
type is capable to convert a variety
with stabilizer usually contains
Salt
the protein network within the
of sugars into carbon dioxide,
more water.
Salt not only gives flavour to the
dough so that it can be processed
Mowing, sifting, milling, mixing, dividing, sheeting, proofing, baking, packaging. Your daily
alcohol, organic acids and energy.
When using liquid yeast, strong
final product, it also has the
better. Salt provides more elasticity
bread is the result of a long and artisan production process. WP Haton is one of the international
While one sugar changes faster
attention should be given to the
necessary impact on the dough and in the dough. Sometimes this is an
key suppliers of bread making equipment. This chart shows the position
than the other, not all the sugars
pipes cleaning in a correct manner. it’s processing. The last few years,
advantage, sometimes a
of WP Haton equipment in the total process and its importance.
can be converted.
If one doesn’t, it can have very
many countries spend a lot of
disadvantage. For example, slightly
Bread, the making of...
1
2
Mowing
Milling
Mowing
3
Wheat grain
Mixing
A combiner harvests the wheat,
rye or spelt in the summer.
Flour
Treshing
Salt
By milling the grain
flour - the most
important base for
bread is made.
Sifting
Improver Water
Proofing
For white bread the
bran is sifted out of
the flour.
Various sieves are used to
separate the grain from
the chaff.
Brown bread
Kneading
Wheat grain
White bread
The wheat grain consists out of
a germ, the bran (the outer
layer) and the flour kernel.
4
Yeast
Milling
Treshing the wheat: the grain
is separated from the wheat.
15 min.
30 min.
During mixing all ingredients are evenly distributed and
by kneading the gluten is activated. The dough becomes
elastic by kneading. Sometimes the dough must rest
approx. 30 min. to get the right taste and texture.
Bread making by WP Haton
The dough is now ready for making bread. First the dough is divided in equal portions with
a high weight accuracy and in a dough friendly manner. Hereafter the dough is preformed,
proofed to get the right balance between elasticity and extensibility. Now the dough can
be formed in the moulder (degassing-curling-moulding).
Toast bread
Open top
Hearth bread
Bread pan
In the bread pan the bread gets its final shape.
Dividing
5
Rounding + proofing
Sheeting
Curling
Moulding
6
Final proofing
The dough is deposited by hand or automatically in the pans and is proofed during
60 minutes in a humid and warm climate in the final proofer. Dough that has undergone
much rising produces a fluffy crumb that is soft and has much consistancy and taste. After
the final proof time the bread can be decorated with seeds or with a knife or scissors.
Time
(60 min.)
Baking
Before baking the bread can be decorated with a knife or scissors
or decorated with seeds. Now the dough is ready to be baked in
the oven. During baking the dough is steamed and cooked/baked.
The dough gets colour and a crust. The inside stays moist and airy
while the outside gets harder. The baking time determines the
taste, the bite and the character of the final bread.
Temperature
Relative humidity
20-45 min.
7
200 - 260 ˚C
And than finally...
The breads are cooled down and
are ready for slicing and packing
and shipment to the consumer.
23425
Cooling
Thomas Richard Allinson
Do you know?
2 hours
Slicing
Packaging
© www.wp-haton.com
more elasticity ensures a more
consistent dough processing and
less sticking. Especially in those
countries where the amount of
moisture in the final product is
important, the baker inclined to
add (yet) more water and it is thus
important. At the same time an
elastic dough is often more difficult
to rolled out on a long moulder.
The dough ‘struggles’ more
whereby the crumb structure may
change.
Bread improvers
As the name says: these are
ingredients to improve the bread.
Among others I am thinking of
sugars, oils - fats, emulsifiers and
enzymes. In most cases all the
components are mixed together
(either with or without salt) in a
cream or powder. But these
products also have influence on the
behaviour of the dough during
processing. Oils and fats will give a
smooth, elastic dough while
emulsifiers strengthen that effect
even further. But the effects are also
noticeable in the final baked
product: for example, fine structure,
often slightly larger and usually
more tender. At the moment, we see
a development in the Netherlands to
reduce the amount of emulsifiers
and replace them by enzymes: so
called clean label products. It will be
clear that this change will affect
every baker; especially in the dough
processing the changes will be felt.
Finally
Bread improvers help us to optimize
the production process better and to
make a better final product. Let’s
remember; these are auxiliary raw
materials. They serve as assistant. In
other words: a good product basis is
generally situated in the quality of
the flour. When that is not good, we
can correct it with bread improvers
but if the base is missing ....... How
well a mixer or long moulder is,
when the base is not good, the end
product will always be less than
desirable.
Proper alignment of process and
raw materials is of utmost
importance.
Jan Zweistra, alias the Dough
Doctor
Thomas Richard Allinson (1858 – 1918) was a British doctor and
the inventor and big fan of dark whole wheat bread.
Dr. Allinson developed a theory
called Naturopathy - instead of
medicine he wanted to improve the
health of his patients by more body
activity and a life style change by
eating more whole meal bread.
In one of his publications - The
advantages of wholemeal bread -
he unfolded his theory that whole
meal bread is more nutritious than
regular breads.
Dr. Allinson regularly published his
theories but was not recognised
completely in the medicine world
and the food industry at that time.
Therefore he established the Natural
Food Company in 1892, under his
slogan - Health without Medicine!
The Natural Food Company
concentrated their activities on
selling health food and organic
foods. Allinson bread was baked
with flour from his own mill and
offered to the public. It took a
long time before the bread was
recognised for its great nutritional
value but finally became very
popular. Still now the bread is
produced in many countries all
over the world. As it is not so easy
to produce (mix - divide - bake)
an Allinson bread, WP Haton is
proud to be able to produce
Allinson bread in industrial lines
with our equipment range.
The dough is mixed and divided
and portioned directly in the pans,
and therefore a very high degree of
automation and efficiency can be
realised.
Allinson bread contains organic
wholemeal flour, 81% of water, no
fat and a small amount of yeast.
Interested? Please contact us:
[email protected]
Swiss ‘Salt Weggen’
Ingredients
Sponge
Water Yeast Flour type 550
Total
RECIPE >
1,500 kg
0,090 kg
2,400 kg
3,990 kg
Dough
Sponge3,990 kg
Flour type 550
3,300 kg
Water 1,500 kg
Yeast 0,150 kg
Malt0,060 kg
Salt0,120 kg
Total9,120 kg
Mixing SpongeDough
Mingle
4 min.
4 min.
Mix
1 min.
7 min.
Total mixing time 16 min.
Process data
Dough temperature 26°C
Weight 1800 gr.
Dough weight per piece
60 gr.
Intermediate proofing time8 min.
Proofer temperature
28 °C
Proofer relative humidity
80%
Final proofing time 60 min.
Baking temperature start 230°C
Baking temperature end 210°C
Baking time Baked bread weight
20 min.
45 gr.
Remarks
Sponge dough needs 1 hour bowl proof at ca. 20°C
Form
About 5 minutes rest after dividing. Press the dough piece edges flat,
so that there is a border of 2 cm. Fold (close) the edges in 8 to 10
equal parts to the middle. Place the shaped rolls with the top under the
dough rugs. Turn the dough pieces before baking, cover slightly with
egg and sprinkle lightly with sea salt and cumin seed. Bake as hard
bread.
10 reasons for buying WP Haton equipment!
Premium quality of hardware
= High efficiency
Greatest choice of many different options
= Custom made equipment
Dough friendly machines = High water absorption
Perfect performance characteristics
= Perfect bread quality
Highly process oriented = Talking the same language
Large experience with all kind of dough’s
= No risk
High degree of automation
= High degree of repeatability
High weight accuracy
= Low operational cost
Free technical support
= Experience oriented design
Blue Value service package
= Less downtime
Premium bakeries all around the
world are using equipment
designed by WP Haton, member of
the WP Bakery Group. WP Haton
equipment ensures good, constant
and a consisting bread quality.
Our team of bakers, technical and
technological experts with many
years of international experience
offer assistance in putting together
the best possible hardware, assist
with the lay out, define the optimal
process and ingredients.
Our equipment, designed for 24/7
use, is extremely reliable, robustly
engineered and built, thus
guaranteed a long machine life!
For after sales service we refer to
our Blue Value Program
(for more information please visit
our website www.wp-haton.com)
We offer:
Blue Boxes:
wear and spare part kits can be
supplied with the delivery of the
equipment
Blue Control:
permanent online contact with
our specialist via a secured
internet line
Blue Check:
regular maintenance visits with a
check of the technical status of
the hardware
C cell:
by sending us your product/slice
of bread per overnight express
we can analyse your bread and
make technological
recommendations in the process,
ingredients, recipe, adjustments
and any other variable that
produces consistency.
BIBAC Exhibition in Antwerp Expo (Belgium). Sunday March 16 till Wednesday March 19.
BIBAC 2014
WP Haton was also present with the artisanal bread line
Classica, the compact WP roll line Miniroll, the WP Kemper mixer
SP 30 and last but not least our Benelux sales and service team.
Our Blue Value service technicians were present to show the
customers the important aspects of good service.
The Classica line consisted of a B 300 divider, the CCR 59
rounder, the intermediate proofer type BIP E 72 (8 rows 248 dough pieces) and the BM 51 B long moulder.
BIP E
Stainless steel panels with stainless steel frame, proofer trays and the
polyethylene removable (and washable !) pockets is all BIP E standard.
The intermediate proofer BIP E in the latest new version with more
hygienic panels, turned out to be a bestseller.
BIP E
B 300
The B 300 divider is one of the best WP Haton dividers because of the
bronze measuring piston, automatic lubrication of the divider
mechanism and the legendary precision. Years of WP Haton technology
make this volumetric divider B 300 the best divider for the artisan baker.
The divider with straight conveyor is available in 1 chamber or in
multiple chamber execution; 1 chamber, 1-2 chamber, 2-4 chamber with
weight capacities 100 – 2400 gram and can thus be used for a large range
of products. Also available in V 300 version with Voluminator.
B 300
Miniroll
Several times during the day our test baker held demos with the compact
roll line Miniroll. Each time the visitor’s enthusiasm, of the ease of use of
the Miniroll automatic integrated depositing device with which one
among other produces sandwiches, raisin and plain rolls, was clearly
visible. The Miniroll handles weights from 35 to 90 gram. Frame and parts
are standard stainless steel. The possibility to give the dough pieces a rest
time and nevertheless divide precisely, the Miniroll emulates manual
processing splendidly. We look back at a very successful BIBAC the second
B 300
one in range after the even so successful Europain in Paris.
Miniroll
EXHIBITION
CALENDAR >
Food & Hotel Asia 2014
Singapore Expo
Südback 2014
Stuttgart
Interfood 2014
Jakarta
18.10 - 21.10.2014
Landesmesse Stuttgart GmbH
Flughafenstraße/Flughafen 70629 Stuttgart, Germany
I: www.messe-stuttgart.de/en/
suedback/
12.11 - 15.11.2014
JlExpo
Kemayoran, Jakarta
Indonesia
I: interfood-indonesia.com
COLOPHON
>
Draft en realization
Spiegel crossmedia communicatie
www.spiegel.nl
Editors
Jan van den Berg and Wilma Jansen
Photography
Spiegel crossmedia communicatie a.o.
Printing
Van Stiphout Grafische communicatie
WP Haton
24434/1
Industrieterrein 13
5981 NK Panningen NL
P.O. Box 7025
5980 AA Panningen NL
Tel. +31 (0)77 3071860
Fax +31 (0)77 3075148
[email protected]
www.wp-haton.com