Emmer Markel Group Market

Transcription

www.bakingbiscuit.com
Markel Group
Emmer
Market
Organization is more
important than Technology
An ancient cereal with
a distinctive image
Private labels –
not just for products
02
15
This is an article from the specialist journal baking+biscuit,
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a markel food group company
EDITORIAL
The fear of
not belonging
The business IT solution
for your entire enterprise
Society in the so-called industrialized countries
has developed a culture in which apparently
nothing is as bad as not belonging to it.
This exaggeration is exactly what tends to discredit many a sensible development. Social networks are a useful invention at a time when there
is a trend for families and other social organizations to disintegrate. On the other hand people
for whom home is now just somewhere to live, and
who no longer so much as glance at their partner
at mealtimes because their eyes are shackled to
their smartphone, can only be described as an anti
social plague. Not to mention network operators
who unscrupulously exploit and manipulate their
customers.
Success is a
matter of system
++ Hildegard Keil,
Editor-in-Chief
Your commments or suggestions
are always appreciated:
phone: +49 40 380 94 82
email: [email protected]
Such developments also exist in the food sector.
Ever more people are trying to define themselves through their nutritional style,
and are happy to do so with great intolerance and irrelevance. Vegan diets are a
current topic in which this is clearly visible. Please don’t misunderstand me,
there are and always have been people who eat a vegan diet, whether for ethical,
religious or other reasons. This I respect. Nevertheless, what is now happening
and has been transformed into a religion, mainly by young women, is a veganism
that doesn’t eat cheese because the milk really belongs to the dear little calves, but
thoughtlessly accepts that the raw materials for the soya protein that is molded
into chickens are genetically modified and grown in Brazil in fields created by
rainforest clearance. On top of that, these manufactured hens contain large
amounts of additives and travel halfway round the world before ending up on the
shelf here as saviors of mankind.
Faster.
More reliable.
More productive.
Excesses such as this, driven by the fear of not belonging, also exist in our profession of information brokers, journalists and marketing specialists. Whether
digital or print – it doesn’t amount to a real contradiction even where it involves
reaching consumers. Still less where it’s a question of specialist information. No
manager, nor any line supervisor or person mixing dough grabs his/her smartphone every five minutes to see whether some message for bakers might have
popped up on Facebook. But in the morning or evening they read the current
online news service, visit specialist web sites if they are looking for particular
information, and use both printed and digital specialist magazines to gain an
overview of the latest technical and technological developments. Information
channels are interconnected, and more strategy and concept is needed to filter
out the right mixture. The fear of missing a trend is a bad counsellor in such
considerations.
Across the globe, successful bread and
bakery companies choose the CSB-System.
Increase your competitiveness with
our turnkey IT solutions.
Your benefits:
 Optimally pre-defined processes
 Integration of all industry requirements
 Fast ROI through short
implementation times
ADVERTISEMENT
Yours sincerely,
Scan the QR code
for more information!
CSB-System AG
An Fürthenrode 9-15, 52511 Geilenkirchen
[email protected]
www.csb.com
commercial reasons.
CONTENT
IMPRINT
PUBLISHING COMPANY
38
Current topics
05 Wachtel and Daub: Common cause
Production
10 Benier: Chorleywood 2.0
20 Grobe Bakery: Basic dough production with ahk-Rapidojet
22 Shuffle-Mix: Whipping on the “butter-churning principle”
45 Miwe: Special pull-out hearth loader
Interview
14 Markel Group: Ken Newsome
32 Fritsch: Dr. Ulrich Brahms & Anna-Maria Fritsch
Market
f2m food multimedia gmbh
Ehrenbergstr. 33
22767 Hamburg, Germany
+49 40 39 90 12 27
www.foodmultimedia.de
EDITOR-IN-CHIEF
© SchapfenMühle
18
fotolia.com © Jürgen Priewe
14
© Markel
04
Hildegard M. Keil
+49 40 380 94 82
[email protected]
EDITORIAL STAFF
Bastian Borchfeld
+49 40 39 90 12 28
[email protected]
Helga Baumfalk
+49 40 39 60 30 61
[email protected]
Zhanar Sadykova
[email protected]
ADVERTISING DEPT.
International sales director
Dirk Dixon
+44 14 35 87 20 09
[email protected]
Advertisement administration
Wilfried Krause
+49 40 38 61 67 94
[email protected]
18 Europe: Private labels – not just for products
DISTRIBUTION
46 France: Visits to markets in Nice
+49 40 39 90 12 27
[email protected]
48 Nutrition: Low Carb – High Fat is out of fashion
50 Baked products online: It started long ago!
Congress
24 AIBI Congress: Bread – Innovation & Creativity in the Digital Consumer Age
Robotics
28 Delta robots: Not just packing
30 Robotics News: New Developments
Workshop visit
34 Daxner: Customized plant solutions
Raw materials
38 Emmer: An ancient cereal with a distinctive image
42 Lupines: Extraction of undesired flavors
Packaging
54 Coding systems: The challenge
Research
58 Wheat dough: Influencing the rheological properties – part 2
62 Specialised bread and bread products: Developing technologies
Consulting
66 Institute for Cereal Processing: The most important answers
Regulars
03 Editorial
06 News
08 News
41 News
TRANSLATION
Skript Fachübersetzungen
Gerd Röser
[email protected]
TYPESETTING
David Sprinz
[email protected]
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49 News
Currently valid advertising price list:
2015
www.bakingbiscuit.com 02/2015
cover photo: © SchapfenMühle/Micha Wolfson
commercial reasons.
CURRENT TOPICS
Common cause
The two oven builders Wachtel and Daub will make common cause in future when
+
© Daub
© Wachtel
it’s a question of the artisan market in the German-speaking countries.
++ Oliver Frey (left), executive director of Wachtel GmbH, and Günther Fliszar, executive director of Daub Backtechnik GmbH
What the Wachtel GmbH in Hilden near Düsseldorf
and Daub Backtechnik GmbH in Hamburg are entering
into is not an integration, it’s a sales cooperation, nothing
more but also nothing less. It extends to the offer of artisan
technology from both companies and further developments
accruing from it. Wachtel’s core product range are gas- and
oil-heated deck ovens that heat the product via hot gas circulation and also electrically heated deck ovens, rack ovens
and small deck and circulating air ovens for in-store baking.
On request everything can also be equipped with an energy-
saving infra-red ceramic coating. Daub’s contribution to the
cooperation comprises trolley and deck ovens, both heated
by thermo-oil.
The enumeration already shows that what is involved here for
both partners is mainly an extension of their product range.
However, other cooperation strategies are also conceivable in
addition to the joint appearance of the sales team in the market.
Daub currently builds its oven loading technology itself, while
Wachtel has it built by HEWA (Hein-Wachtel), a company
founded by Wachtel jointly with Clemens Scherzinger in 2012.
Since Daub’s production facility in Hamburg, which also
serves the industry market via the Kaak parent company, is
well utilized, collaboration in loader construction could arise
on a case by case basis. There will also quite certainly be cooperation in the development of data exchange and controllers.
Collaboration on the subject of proofing technology and refrigeration will probably turn out to be on more of a case by
case basis. Wachtel has built its own proofing and refrigeration plants since 2006, and Daub works largely with external
suppliers on the subject of refrigeration. Today, as in the future,
each of the two companies will provide service for the products it supplies, using its own specialists, although here again
common ground should be possible on a case by case basis.
However, the core of the cooperation is the joint sales team
for the whole of the German-speaking countries, which will
consist in future of 12 salespeople from Wachtel, two salespeople from Daub and three key account managers from
Wachtel, and will appear under the logo “Daub+Wachtel,
Best Solution Partners”.
As executive director Oliver Frey explains, the benefit for
Wachtel lies mainly in the enlargement of their product range.
As a rule customers decide in favor of one heating system –
gas heating or thermo-oil – but thermo-oil fans also need rack
ovens, in-store ovens and refrigeration. According to their
executive director Günther Fliszar, Daub in turn benefits not
only from the bigger sales team but also from the fact that in
future, with a 12-deck oven from Hamburg, this team will be
able to offer a solution even if the space is insufficient for a
bigger oven battery.
According to both companies, the customer benefits from
the fact that when choosing an oven he is offered the entire
spectrum of technological possibilities from a single supplier.
Fliszar says: “Ultimately the technologies are complementary,
and competition between the systems is eliminated by the
joint sales function. The advice can be flexible and can be
oriented to the need on the spot.” According to Frey, “For us,
correspondingly fairer and higher-quality treatment of the
customer was a precondition for the cooperation,” and he says
that also holds true for service. Both companies maintain
their own service teams, which are personally contactable 24/7,
and there are no exceptions to this on the map of the three
DACH countries (Germany, Austria, Switzerland) either.
In any event the basis for the success of the common interest
does exist. The combined turnover of Wachtel GmbH and Daub
Backofenbau GmbH in 2014 was more than EUR 46m. The
DACH region accounts for more than half of sales in both
companies. Whether the sales cooperation will also be extended
to other countries will be decided only in a second step. +++
05
commercial reasons.
NEWS ++ NEWS ++ NEWS
++ Nactis acquires Robertet Savoury
nationally operating Le Duff Group, the biggest corporate group
worldwide in the café and bakery concepts area, has annual
earnings of around EUR 1.5bn with more than 27,000 employees and operates in 80 countries on five continents. +++
The French group Nactis Flavours in Bondoufle, a manufacturer of flavors and “functional Ingredients”, has taken over
the Belgium-based Savoury division of the Robertet Group
in Grasse. Robertet Savoury specializes in “transformation
flavors” (e.g. the Maillard flavors) and hydrolyzed vegetable
proteins. The company employs a workforce of 54 and had
sales of EUR 14m in 2014. Nactis Flavours employs 200 staff
and its turnover in 2014 was EUR 40m, of which 26 % was on
the international market. +++
++ Aryzta buys Pré Pain
Aryzta has taken over Pré Pain BV headquartered in Oldenzaal, the Netherlands, a supplier of frozen baked goods for
retail baking stations. Pré Pain was founded around 20 years
ago by Ten Veldhuis and Maurice Hansté. Subsequently they
took over the traditional business Smithuis Bakkerijen, also
based in Oldenzaal, which concentrates mainly on the domestic market. Production capacities were expanded several
times, most recently in 2011. A fire in 2013 destroyed parts
of the production unit. In November 2014 Dutch newspapers
reported the takeover of Bakkerij Smithuis by Bakkerij Faber,
a retail supplier in Hoogeveen. The latest estimate of Pré
Pain’s turnover was around EUR 75m.
++ Dunkin’ Donuts expands
The American donut chain Dunkin’ Donuts together with
nine franchise partners has opened 22 additional locations
in Germany in the past year, and now has a total of 60. It is
said that in future they plan to focus more on the coffee
range, and also to open locations with seating. The turnover
of Dunkin’ Donuts in Germany in 2014 was EUR 24.3m, and
a rise to EUR 32.5m is forecast for 2015. +++
… and plans to take over a French frozen products
manufacturer
++ Top 20 fastest growing UK retailers
1.
Aldi (UK & Ireland)
11.
Poundland
2.
Waitrose
12.
Ocado
3.
Sports Direct
13.
The Range
4.
Primark
14.
AO.com
5.
Burberry
15.
Net-a-porter
6.
John Lewis
16.
Harrods
7.
Home Bargains
17.
Screwfix
8.
B&M Retail
18.
Costcutter
9.
ASOS
19.
Poundworld
JD Sports
20.
Dunelm Mill
10.
The research – unveiled on March 11 at the Retail Week Live
conference – was based on 630 retailers with revenues of more
than £200M in 2013. +++
++ The French group Le Duff is buying Kamps
The Le Duff Group, headquartered in Rennes, France, and
operating internationally, is acquiring the majority of the
shares in Kamps GmbH, Schwalmtal, from German Equity
Partners III (GEP III), a fund managed by the German holding
company ECM Equity Capital Management (ECM), and intends
to use it to expand the business in the German quick-s ervice
and bakery markets. The management team led by Kamps’
CEO Jaap Schalken is again participating in the context of
the planned transaction, and also intends to accompany the
development of the business in the future. The deal is still
subject to approval by the relevant competition authorities.
The purchase price and other details of the deal were covered
by a secrecy agreement. Kamps is one of the best-known
brands in the German bakery market. Measured by the number
of enterprises, the company is one of Germany’s leading bakeries
and is among the top ten suppliers in the quick-service catering
business. With around 450 employees, the company achieved
external sales of more than EUR 200 m in 2014. The interwww.bakingbiscuit.com 02/2015
Source: www.foodmanufacture.co.uk
06
Aryzta intends to acquire a holding in the French frozen
food supplier Picard. Picard produces itself and also deals in
bought-in goods. It sells to the catering trade through 900
markets in France, Italy and Belgium and also via HGV deliveries. According to its own statement, Aryzta plans to buy
a 49 % share in Picard for EUR 446.6m. It says the company
is in exclusive negotiations with the current owner, the finan
cial investor Lion Capital. It also says the agreement contains
an option to acquire the remaining shares in the coming three
to five years. However, the deal still needs the approval by
the relevant competition authorities and the Works Council.
According to the Lebensmittel Zeitung newspaper, Picard is
number one in the frozen food market in France, with an annual turnover of EUR 1.4bn. +++
++ The international trade fair held
for the 21 st time in Moscow
The 21 st Modern Bakery international
trade fair will again take place at its traditional venue, the Expocenter site in
Moscow, Russia, from 22nd to 24th April
2015. Last year – on the trade fair’s 20 th
anniversary – more than 15,000 specialists
from the bakery and confectionery sector
from 43 countries visited the event. In
addition to a wide range of baking ingredients, the exhibition’s program will also include machinery and lines to produce baked goods. Traditionally the trade fair exhibitors
come from Germany, Italy, Turkey, Sweden, Spain, Portugal,
the Czech Republic and Austria, among other places. Russian
companies such as Russkaya Trapeza, Tauras-Fenix, Voskhod,
Shebekinskiy Machine Engineering Plant and SEMZ will
also be represented. Since July last year the organization of
the Modern Bakery trade fair has been the responsibility of
the Frankfurt Trade Fair GmbH, Frankfurt/Main, which until
now still shared the tasks with the previous organizer, the
OWP OST-West-Partner GmbH in Nuremberg. +++
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08
++ Heuft takes over iceCool
... and invests in Austria
The thermo-oil oven specialist Karl Heuft GmbH in Bell, Germany, is taking over the refrigeration and air-conditioning
engineering company iceCool GmbH & Co. KG in Hückelhoven (formerly Paulus Kältetechnik GmbH & Co. KG). IceCool’s product portfolio ranges from fully- and semi-automatic
proofers, fermentation rooms, blast freezers, deep-freeze
storage cells, cold storage cells, workroom cooling systems
and workroom air-conditioning to confectionery lines and
cabinet systems. IceCool in its present form was founded in
2009 by Martin and Mannes Danneberg together with Ulrich
Nachtmann. Ulrich Nachtmann (50) will also continue to
manage the businesses and the 15 employees in Hückelhoven.
CEO Thomas Heuft justifies the takeover as a strategic supple
mentation of the two product ranges – oven and refrigeration
construction – and announced support for IceCool in export
markets wherever Heuft has until now operated without another refrigeration partner. +++
Lidl’s capital investment program in Austria in 2013 was
EUR 70m, in 2014 it was EUR 100m, and EUR 100 m is again
planned for this year, plus another EUR 60m for the third
r egional warehouse being built in Wundschuh in Styria.
A lexander Deopito, head of Lidl in Austria, announced this
to the Tiroler Tageszeitung online newspaper. The plan is
then to bring all branches up to the state of the art by late
2016. More than 30 different varieties of bread and baked
products are baked off in Lidl bakery shops every day. In the
evening the first batch is loaded into the oven, which then
starts automatically to ensure the first rolls are ready on
time. According to Deopito, the proportion of Austrian
products in Lidl branches has now risen to 30 %. +++
++ Lantmännen plans to take over Vaasan
The Swedish agricultural products group Lantmännen has
announced that it intends to take over the Finnish bakery
group Vaasan. Up to now Lantmännen held 8 % of the Finnish
group’s share capital, the remainder belonging to the private
equity group Lion Capital, which entered in 2007. Vaasan’s
turnover at that time was EUR 334m, and today it is around
EUR 415m. Alongside Fazer, Vaasan is Finland’s second biggest manufacturer of fresh and frozen baked goods, and together with its subsidiaries AS Leibur in Tallin, A/S Hanzas
Maiznicas in Riga and UAB Viniaus Duona in Vilnius it controls large fractions of the Baltic baked products market.
Vaasan trades internationally with the Finn Crisp brand.
Lantmännen is one of Scandinavia’s biggest corporate groups.
It is owned by a cooperative of 32,000 Swedish farmers, and
focuses its agricultural activities on three key points: farming,
energy and food.
The latter includes Lantmännen Cerealia mills, the frozen
baked products manufacturer Lantmännen Unibake and the
dog food specialist Lantmännen Doggy. The Lantmännen
Group’s turnover in 2013 was EUR 3.6bn. Figures for 2014
are not yet available. However, for the first eight months of
2014 the Interim Report already states an earnings improvement by almost 100 %, although this would be attributable
to the sale of seed and plant-breeding operations in Poland
and Germany, among other things. Without these special
effects the return would have been at the level of the pre
vious year. The baked products manufacturer Lantmännen
Unibake reported sales growths in the UK, Poland, Russia
and Finland. +++
++ Lidl builds Europe’s biggest distribution center
Lidl intends to build Europe’s biggest distribution center in
Alcalá de Henares near the Spanish capital of Madrid. It plans
to supply around 150 markets from the 71,800 m2 warehouse.
Installation of the entire hi-tech warehouse is expected to be
complete by spring 2017. The total investment is around EUR
70m. Lidl currently operates a total of 530 markets in Spain.
++ Vandemoortele takes the lead in the Italian frozen
baked products market
Supermarkets, and their baking stations in the northern half
of Italy are recording a steady flow of trade. In the past, frozen
raw and pre-baked dough pieces were supplied from Spain,
France and Eastern Europe. Up to now Italian suppliers have
ranked, if anywhere, among the regional and medium-sized
businesses. However, the merger of Agritech and Lanterna
Alimentari Genova in 2013 created Italy’s first major supplier, LAG SpA, headquartered in Genoa. LAG has now been
taken over by the Belgian group Vandemoortele.
Founded in 1996 as a family business, Lanterna Alimentari
Genova took over Reno, a small frozen bread manufacturer
in Padua, in 2009 and sold its own subsidiary Boulangerie
Europe in France to BCS, now part of the Neuhauser Group,
which was in turn recently acquired by the Soufflet milling
group. Lanterna itself, now owned by an investor group, produces mainly the local specialty focaccia in its Genoa works,
together with pizzas and piadina (wraps). The initial approaches to collaboration with Agritech, a frozen baked products manufacturer in Ravenna that operates another works
in Giulianova, began in 2012. By 2013 these had progressed
to the point where LAG SpA was formed from the two companies by a so-called “merger by acquisition”. Today the group
owns four sites with a total of 14 production lines, four of
which produce focaccia and pizzas, also including the branded
product Pizza Gegé. All the others yield a wide selection of
specialty breads, mainly Italian, but also French bread for
example. Combined annual production volume is around
80,000 t. Until now Lanterna focused mainly on the food retail as a client, and as well as focaccia and pizzas it also supplied chiefly regional specialties for large and small retail groups.
Agritech concentrated on food service. When brought together in LAG, 60–70 % of sales in Italy are accounted for by
retail clients and 30–40 % by food service. LAG achieved annual sales in 2013 of EUR 87m, of which around 10 % originates from exports. Vandemoortele concentrates on two core
businesses, frozen baked products together with margarine
and fats. Total turnover in 2013 was EUR 1.3bn. The Group
is represented by its own distribution and/or production
sites in 12 European countries. Completion of the purchase
of LAG is scheduled for late 2015. +++
commercial reasons.
PRODUCTION
Chorleywood 2.0
Benier turns the modified ECS Chorleywood mixer into a success story par excellence.
The Chorleywood process
The Chorleywood process was developed in Great
Britain in the nineteen-sixties. It involved producing
dough in a few minutes in so-called Tweedy high-speed
mixers. “Mixing energy” was also used for the first
time as a measure to assess the mixing operation. The
Chorleywood process assumes 11 kWh/t of dough. In
comparison, a spiral mixer achieves a developed dough
with 15 kWh/t. Chorleywood mixers can also be ope
rated under pressure or vacuum. Pressure is applied to
the mixer as required in the first phase of the process,
which incorporates an increased amount of oxygen
into the dough. Vacuum is applied in the second phase,
causing the gas bubbles expand and be fragmented by
the mixer, resulting finally at normal pressure in the
formation of the small-pore, fluffy crumb pattern that
is expected mainly for sandwich toast-bread.
Three years ago Benier in ’s-Hertogenbosch acquired not
only the license but also the freedom to bring the mechanical
engineering of this rather outdated mixer up to state-of-theart. The Dutch engineers seized the opportunity, and the market
has responded with the current total of 17 new installations,
many of them twin models.
Almost everything else on the high-speed mixer apart from
the operating principle was modified. To call it a mixer is in
any case rather an understatement, because its area of work
includes the operating steps from metering and mixing to
the precisely controlled development of the dough. A decisive
factor in all of this is active temperature control across all
» Access is easy: bolts out, special tool
applied, and the conically tapering axle
is already free «
© Benier
10
+
++ Weighing out raw materials and transferring them to the mixer
Exactly three years ago the Kaak subsidiary Benier
acquired a license to build ECS’s “Chorleywood” mixer
and to market it worldwide. This mixer, which can operate
under vacuum and pressure and is thus predestined for the
so-called Chorleywood process to produce dough for toast,
buns and soft breads, was developed about 20 years ago by
the New Zealand company ECS, which installed around 30 of
them worldwide.
the stages. The initial temperatures of all the ingredients are
recorded and the water temperature is regulated accordingly.
The solid and liquid components are metered into two holding hoppers while the previous dough is being mixed in the
mixing bowl underneath within around four minutes. With
a dough batch of up to 400 kg, emptying and filling the mixing
bowl takes less than two minutes. Control is fully automatic,
via either time or energy uptake.
The cleaning and maintenance principles are also entirely
new. The exterior of the whole mixer is washable, although
not with a high-pressure cleaner. A CIP cleaning ring with two
nozzles connected to a high-pressure hose can be positioned
VERTICAL SERVO TWIST TYER
TORTILLA
INDUSTRIAL
Model 2000VTR shown
with optional stand and
brush assembly
THE TYING EXPERTS
CALL US TODAY (0)44 7894 280759
www.burford.com
42 Hornbeam Avenue, Red Lodge, Bury St Edmunds, Suffolk, UK IP28 8YH • (0)44 7894 280759 • e-mail: [email protected]
P.O. Box 748 • Maysville, OK 73057• Telephone (405) 867-4467 • Fax (405) 867-4219 • e-mail: [email protected]
PRODUCTION
by hand between the bowl and lid, and within five to six
minutes the bowl is clean and emptied through a bottom
drain. The filters leading to the vacuum pump can be removed
easily and cleaned externally. The weighing machines for
solid and liquid components are calibrated automatically at
regular intervals in three phases using different weights.
The mixer’s main bearing is subjected to practically constant
maximum loading, so wear is an everyday occurrence. As a
rule in the past maintenance and replacement were costly
and time-consuming, which caused downtime. Benier has
completely redesigned the bearing. Access is easy: bolts out,
special tool applied, and the conically tapering axle is already free. The bearing seals are equally simple to replace, so
no dough water can penetrate into the bearing. In addition
to that, the main bearing is doubly protected by a kind of
upstream gate. Benier gives a two-year warranty on the
bearing’s lifetime.
The Benier MDD High Speed Mixer
Four models of this mixer are available up to now
Model
Weight of
flour, kg
Dough batch
size, kg
Hourly capacity,
kg/hr.
MDD 35
35
65
Laboratory Mixer
MDD 75
75
140
1,300–1,600
MDD 100
100
185
1,750–2,100
MDD 125
125
215
2,100–2,600
MDD 150
150
260
2,600–3,150
MDD 200
200
350
3,500–4,200
Single MDD 200
The mixer’s drive system is also a real muscleman, and develops heat corresponding to the loading. A glycol-cooled
air circulation ensures that the frequency converter controlled
drive remains operational at all times. On top of that the
motor is pleasingly quiet, and develops a maximum of 72 dB
of noise.
On request the capacity of the MDD 200
can also be enlarged to 225 kg of flour and
385 kg of dough per batch
© Benier
Exciting features of the new design include not only the various
detailed changes but also the possible applications. According
to Stefan Jonkers, Product Manager Mixers at Benier: “This
process can produce toast and sandwich breads even without
pre-proofing. After the mixing process the dough is put directly into pans in the 4-pieces method and baked. Not only
has this been tested at the college in Wageningen, it is now
the state of the art at a few customers.” +++
© Benier
12
++ Mixing line cover
Tape Closure System
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Model TCS-400R
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commercial reasons.
INTERVIEW
Organization is more important
than Technology
The Markel Group has been expanding into Europe’s bakery equipment industry since 2012.
Markel CEO Ken Newsome talked about the state of affairs.
+ Keil: Is there a demand from the market for this kind of
combination?
+ Newsome: End consumers are demanding a greater variety
of products, and the taste of change for these products is increasing. So customers need to be able to leverage the core
mixing, make-up, baking and cooling technologies to make
a wider variety of products.
© Markel
14
+
++ Ken Newsome, CEO of Markel Group
Keil: The Markel Group took over Reading and Tromp
Bakery Equipment in 2012. At the end of 2014 you also
took over the oven company Den Boer and Van der Pol, known
for its waffle systems. What was the reason?
+ Newsome: The Tromp Group has always been a combination of Tromp Bakery Equipment, Den Boer and Van der Pol.
We took over both at the end of 2014. They were historically
independent companies and traded independently. Now that
they are combined, it just eliminates all of the challenges you
have in companies with a different ownership. We are now
all pulling in the same direction with one common goal. That
will make the growth of the group a significant issue. Within
the Markel bakery group we use the word conversion to describe how customer demands in our group’s technology are
brought together to create new and more flexible solutions.
+ Keil: Can you give me an example?
+ Newsome: The biggest example is that Reading bakery
systems, which is one of the largest suppliers of continuous
mixers to the baking industry, had never supplied any mixers
into the bread and bun sector, and now we have a continuous
mixer going into a McDonald’s production system. We have
already sold lines that integrated Tromp make-up equipment
with the AMF make-up equipment, whether it is making
b aguettes on the same line as traditional tin bread, or buns
on the same line that makes tin bread, as well as a specially
sheeted swirled bread, like cinnamon swirls.
+ Keil: Are these customers mostly in the US, in Europe or
anywhere else?
+ Newsome: All over the place. Historically Tromp has never
had representations in the Middle East or Latin America,
and because of AMF relationships we sold Tromp equipment
into those areas. Likewise Reading had no success in China,
and through the AMF relationships we are now much more
proactive in China. Both Reading and Tromp are using the
Markel manufacturing facility in Tianjin to bring lower cost
solutions into that Asia-Pacific region. AMF has been producing in China for at least eight years.
+ Keil: Is Reading’s Exact mixer, which is sold to McDonald’s,
the only one that produces dough for bread and buns?
+ Newsome: Through the mature relationship there is actually another continuous mixer being sold for a burger bun
application. We have the first unit going into a high speed
» End consumers are demanding a greater
variety of products, and the taste of change
for these products is increasing «
bun operation being installed this summer. At the iba we will
put a lot of focus on that bun installation and on the Exact
mixing for the bun process.
+ Keil: AMF customers come mostly from the bread and
bun industry. Reading sells to producers of baked snacks,
and Tromp Group equipment is made for waffles, specialty
breads, pizza, cake & pie and pastry. Can you target the
European style bread industry with this portfolio?
+ Newsome: Yes, part of the next phase of growth for us is
to take the knowledge that Tromp has and the increased infrastructure in Europe in order to be able to make more the
European type bread. We continue to evolve our technology
to be able to make those kinds of products.
+ Keil: Will this be a development at the Tromp-Group, or
will you buy in other companies?
INTERVIEW
+ Newsome: If you look at traditional soft white bread, it is
a declining market, and if you look at the assortment of traditional 4 inch hamburger buns, it is also a decreasing share
of the market. The traditional white bread and bun are being
pulled more into specialty products, just given the dynamics
of the new markets. So as a result AMF must continue to
adapt its core technology to be able to make more and more
of these specialty products. For instance the bread divider
now is far more gentle and a far lower pressure divider than
we ever had in the past. That’s all about helping bakers to
» We keep focusing on trying to be
the most excellent company in this
industry «
bake a range of products from soft white bread up to more
dense bread that has all the ingredients like grains or raisins
etc., which makes a bread a specialty. For instance we are now
able to make a Ciabatta type product on our dividers and
there is a Brioche type of bun that the system has approved
to make for McDonald’s.
+ Keil: Do you want these development to be an internal
thing by sharing between the companies, or is it something
you want to bring in from outside?
+ Newsome: Our focus now is to take the technology and the
organization we have and make sure that we have excellence
in what we do. You know that we are not particularly focused
on growth and we don’t set growth targets. Our focus is on
excellence, because we believe in excellence. Growth is the
result of excellence, but if you focus on growth for growth’s
sake you may not have an excellent company. As we always
have historically, we will develop technology where it makes
sense to develop the technology and we will acquire companies where the acquisition makes sense. That has been our
strategy for nearly 20 years and it will continue to be our
strategy going forward. And we are fortunate with Markel
and this makes us different from any other company in our
industry because of the capital that they can provide. We
have the ability to invest as we need to invest, and given their
long term view we always focus on doing the things that
make sense over the next ten, twenty years. That’s why we
keep focusing on trying to be the most excellent company in
this industry, and we will continue to acquire new companies
as opportunities arrive.
+ Keil: What are now the most important markets for the
group, USA, EU, or emerging markets?
+ Newsome: We have offices in every region of the world,
and so there is a team of people in every region, where for
them their region is the most important region. We believe
that obviously our base markets are in North America and
Europe, just given our history, but yes, they are all mature
markets and we believe that the bulk of our growth is going
to come from other markets. If you look at world demo
graphy there is an explosion of the middle class all around
the world, and history has shown that if the people have
more disposable income then better quality and more variety
of food are the things they tend to focus on first. With the
bread offering between AMF, Reading and Tromp Group we
are able to impact almost all of the areas in the baked goods
aisle, so we need to be physically present in these major regions.
Not just sales people but also project management, service
and local manufacturing so that we can be relevant in every
region of the world. We won’t be successful over the next
20 years without a meaningful presence in every region of
the world. We range from offices with three people all the
way to full manufacturing sites in Tianjin in China.
+ Keil: Do you also already have a production facility in
Latin America?
+ Newsome: We do not, that is really the next area we have
been exploring. It has been there for a couple of years. Our
challenge is that in any deal, the picture of the organization
is more important than the company’s technology. And so
our challenge is not just to find technology that fits us but
also values that fit with our values in terms of quality of
products, service and the way we deal with our people, the
way we treat our customers. We realize that values must
come first and therefore we are really careful before we step
into new areas. That is a lesson that is often learned the hard
way.
+ Keil: Companies differ, and every company is on its own.
Does the same style of philosophy necessarily bring them
closer together, or is there a need for more integration?
+ Newsome: The history of our industry has shown more
failure with consolidation than success through consoli
dation. I will keep the companies more independent than some
outsiders might understand, because my concern is that with
consolidation comes bureaucracy and the companies begin
to slow down, become less responsive and less flexible. We
can never allow this in our company.
» We realize that values must come first
and therefore we are really careful before
we step into new areas «
We will encourage a common culture and a common business
approach, we refer to this as the Markel way. It is a business
system that involves strategy in long range terms. The commonality approach is that the management in the companies
embrace the Markel way. We share sales operations around
the world and manufacturing sites, as in China. We will work
closely as members of the same company but we will always
keep that independence so that we keep the clear focus. For
AMF on the bread and bun segment, for Reading on the
specialties and baked snacks, and for Tromp for more specialties and enjoyment items. But we must also make sure
that every time we do an installation together we are not
perceived as three individual companies. Normally one of them
takes the leadership of the project. This must be achieved
15
INTERVIEW
without losing the flexibility and responsiveness of the individual companies.
+ Keil: Does the economic crisis make it less possible or less
easy to organize cooperation between the companies?
+ Newsome: This leads back to the Markel Philosophy.
None of our companies has debts, so we are able to take the
ups and downs of the industry in ways impossible for smaller
companies that don’t have the mass and for companies with
a lot of debts that don’t have the flexibility. The good news
for Tromp, which is the smallest of our companies, is that because of the relationship they didn’t previously have around
» Our focus is on the baking process,
converting all the ingredients into a final
product, and on packaging «
the world, they now are able to sell in new markets, and the
same goes for Reading. Both are selling into areas in which
they never sold before and where there is growth for these
companies because of market expansion. And AMF can offer
combined lines that combine traditional tin bread and specialties. That helps AMF to secure its business because we are
able to offer an integrated solution where others can’t, and to
make offers which it couldn’t do in the past without this cooperation. There are a lot of things we are doing internally,
enabling us to grow regardless of the global economy. The
bigger issue is that because Markel isn’t taking on any debt in
these acquisitions, our focus is to continue to do the right
thing year after year. All of these businesses are going to have
some elements of an order cycle, that’s the nature of our
business. The bigger the order becomes, the bigger the cycle
becomes.
+ Keil: What is the consolidated turnover of the group?
+ Newsome: That’s private information and we don’t like to
talk about size. Nobody wants to buy from the biggest company, only from the best one. So we need to focus on best
technology, best service, best innovation and best value.
+  Keil:
There are still some blank spots in your product
assortment, for example ingredients handling or conveying
systems? Are you looking to fill these by acquisition?
+ Newsome: In terms of conveying systems, I think all of
our businesses have conveying systems and integrated lines
all include conveying. So that is not a gap. You are right about
ingredients handling, but I think that is not a part of the bakery
process, even when it is in a bakery. In a continuous mixer we
do control all the dosing, so this part is integrated. Our focus
today is on the baking process, converting all the ingredients
into a final product, and on packaging.
+ Keil: Mr. Newsome, many thanks for this interview. +++
HDX Continuous Mixer from Reading
© Reading
16
The “high development mixer” is a further development
AMF for toast, buns, bread, English muffins and similar
of Reading’s mixer family originally developed for cracker
products. Feed and metering systems for both dry and
and biscuit/cookie lines. The mixer operates in two stages.
liquid raw materials, including temperature control, will
Two spirals in the first stage blend the raw materials to
also be supplied on request. Four models are currently on
yield a homogeneous mixture. The resulting dough is then
the market, the HDX 50 dough throughputs up to 2500 kg/h,
kneaded by a spiral in the second section to form a gluten
the HDX 80 for up to 4000 kg/h, the HDX 120 for up to
network. The mixer is available in various models and is
7000 kg/h and finally the HDX 200 for up to 10,000 kg of
normally used in lines made by the affiliated company
dough per hour.
®
The yeast free wholegrain bread
N
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NEW • NEW
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EG
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VEGAN • V
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• NEW
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•
LA
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EGAN • VEG
Vegan
C TO
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Lactose
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Yeast
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T F R EE • YEAS
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commercial reasons.
MARKET
Private labels – not just for products
The conference of the Private Label Manufacturers Association (PLMA) took place in Nice in late
February. This event, like the trade fair held in Amsterdam in May, acts as a trade and industry
networking forum.
33 %
Finland
28 %
Norway
31 %
Sweden
29 %
31 %
The Netherlands
45 %
Danmark
33 %
44 %
United Kingdom
Poland
Germany
41 %
Belgium
35 %
39 %
France
53 %
45 %
Portugal
31 %
Czech Republic
Switzerland
51 %
Spain
Austria
33 %
33 %
Slovakia
Hungary
20 %
21 %
Italy
22 %
Turkey
Greece
+
++ Private label share by country (volume)
At the conference Filipe Oliveira, an analyst with the
Euromonitor International market research group, gave
a figure of USD 586.7bn for worldwide private label turnover
in 2013. He said 93 % of this is sold in the developed markets
of industrialized countries, 60 % in Western Europe alone. In
value terms, the largest retail market share among so-called
Fast Moving Consumer Goods (FMCG) in Western Europe
is in the paper and hygiene product range. Packaged foods
are in second place with a 26 % market share.
However, the situations in the individual countries look very
different. The share held by private labels reaches the biggest
proportion by volume in Europe, 53 %, in Switzerland due to
the dominance of the two retail groups Migros and Coop
across all the commodity groups, whereas the figure for the
private labels share across all commodity groups in Germany
is 44 %. ACNielsen observed the largest percentage market
share increases in 2013 in Sweden at +5.1 % to a market share
of 31 %, in Finland at 4 % to 33 %, in Poland at 3.1 %, again to
33 %, and in Slovakia at 2.7 %, once again to a 33 % market
share in volume terms.
According to Euromonitor, in value terms Switzerland is the
only country where private labels have a market share above
30 %, whereas the private labels market share in Germany is
below 30 % (see Graph). In contrast to Switzerland, however,
growth in the private labels business has almost come to a
standstill in Germany in the past few years. On the other
hand there is double-digit market growth in Spain, Portugal,
Italy and Greece, while in Turkey it has almost doubled from
2009 to 2013, albeit on a very small base.
As well as the macroeconomic situation, and the growing
importance of major retail organizations and disappearance
of unorganized independent retailers, consumer confidence
in private brands is also contributing to their growth. Private
Source: www.plmainternational.com / Flag: fotolia.com © Jürgen Priewe
18
MARKET
40
35
38
Bakers don’t need
to stay ahead
of the curve.
They need to stay
right on it.
25
26
20
20
15
17
16
16
10
17
5
0
Tissue &
Hygiene
Packaged
Food
Pet
Care
Home
Care
Hot
Drinks
Soft
Beauty &
Drinks Personal Care
Source: Euromonitor International
% Value (2013)
30
++ Private labels as a proportion of sales in the various product ranges in Western Europe
brands gained a foothold even in the organic range long ago. The selection of
products is being brought to the attention of increasing numbers of customers
through the major chains, and their prices are frequently also more acceptable.
In Austria the private brands’ share in value terms in the organic range of products
(packaged goods only) in the food retail in 2014 was already 57 %, and 36 % in
the UK, whereas in this country (Germany) it is only just 29 %.
The Reading Thermal Pan+Dough Probe
is a fixed position dough interface/core
temperature measuring device that
works with the SCORPION® 2 Data
Logging Measurement System to provide
accurate, repeatable data that are not
possible with hand-placed thermocouple
probes. The data are used to produce
the Bake Cycle S-Curve indicating
critical temperature points for yeast kill,
gelatinization and arrival time as they
relate to the percentage of travel through
the baking chamber. Let us help you
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Visit readingthermal.com for more
information.
An aspect that is still relatively new in the “private label” market is the drive by
retails groups to export their own brands. The British group has already made
great progress, with exports to 43 countries. The British frozen products retailer
Iceland began in 2012 with exports to the Middle East and South Africa. The
Portuguese retail group Continente exported its own brands to Thailand for the
first time in 2013.
The establishment of so-called “premium private label brands” is also only a few
years old, e.g. “Migros Selection”, “Rewe Feine Welt”, “Premium N” at Netto,
“Feine Kost” at Penny, “Deluxe “ at Lidl or “Gourmet” at Aldi, which are heavily
advertised mainly before festivals and public holidays, and have led to sales
growth at least among the discounters. On the other hand Edeka has now dis
continued its “Selection” range due to lack of success, and Real has also reduced
the breadth of its “Selection” product range again.
Pan-Dough Interface Temp & Bread Core Temp
Something brand-new right now is the use of a company’s private label brand in
entirely new fields, as Lidl is currently testing in a pop-up outlet in Brick Lane
in East London. A restaurant opened there for a short time, also called “Deluxe”
like the discounter’s premium private label brands. However, whether it will turn
into a trend is still uncertain. +++
280
En T1SA C1 T1SB C2 T2SA C3 T2SB C4 T3SA C5 T3SB C6X T4SA C7 T4SB C8 T5SA C9 T5SB C10 T6SA C11 T6SB Ext
260
240
Pan-Dough Interface
Arrival
220
200 T4
Gelatinization
180
T3
Yeast Kill
160
140 T2
Bread Core
120
100
80 T1
0.0
90
Private Label % growth 2008–2013
50
50
30
30
10
10
-10
Sw
i
t ze
rla
Ge
nd
rm
an
Un
y
i te
dK
Sp
ing
ain
do
Po
r
tug
al
Fra
n
ce
m
++ Private labels share in value terms in various countries
Ita
ly
Gr
ee
ce
Tu
rk
ey -10
20.0
30.0
40.0
50.0
60.0
70.0
80.0
90.0
100.0
Achieve consistent Bake Cycle S-Curves with
the new Reading Thermal Pan+Dough Probe
Source: Euromonitor International
70
ADVERTISEMENT
70
10.0
% travel through chamber
90
Private Label value % 2013
Contact us: Email [email protected],
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commercial reasons.
PRODUCTION
Basic dough production
Staff of the Grobe Bakery in Dortmund use the artisan version of the ahk-Rapidojet to produce
© f2m
basic doughs. This has increased dough yields and the quality of the baked products.
+
++ The basic dough: An employee scrapes the bowl and adds the remaining ingredients such as yeast, seeds or baking agent
Good results
The line was tested for around a week by the employees of
the bakery’s managing partner, Jürgen Hinkelmann, who says
“After a short time we already knew we had really good results.”
This means the dough producers have more time nowadays,
because doughs made from basic dough are more stable and
there is practically no longer any dough heating. For example
there is no longer any need to add flake ice. According to
Hinkelmann the volume of the baked products has also increased and its shelf life has improved. Production manager
Teterra confirms that it has been possible to increase the
yields of all doughs by five to eight percentage points.
The artisan version of the ahk-Rapidojet, made by ahk
service & solutions GmbH, Schwaigern, has been in use
in the production unit of the Master Baker Grobe GmbH &
Co. KG since early 2014. Nowadays production manager Tim
Teterra and his bakery staff numbering around 80 use this
line to manufacture basic dough for almost all their baked
products. Teterra explains that “a basic dough for rye mixed
bread, i.e. 70 % rye flour and 30 % wheat flour, can still be run
through the line. Our experiments have shown that a higher
proportion of rye flour reduces the baked product’s volume.”
Basic dough production consists of using the Rapidojet process to mix flour and water. The system does this by using a
high pressure water jet to wet the flour in free fall, thus forming the basic dough. The Grobe Bakery meters the dough directly into a mixing bowl. Next an employee adds the remaining ingredients such as yeast, salt, fat, seeds, sourdough
or baking agent to the basic dough and completes the kneading in an “ordinary” mixer. Production manager Teterra says
“Depending on the recipe, we mix the basic dough for a further approx. three minutes at the spiral mixer’s high speed.”
The dough is then processed further in the usual way.
++ A spiral mixer does the final dough kneading at high speed for
around three minutes
© f2m
Around 80 % of the breads in the bakery are made up by hand,
but there have been no problems with the higher dough
yields even when making up using the existing lines. However,
the doughs must be processed very carefully when using the
basic dough method. For example it was necessary to readjust
the Rapidojet when changing over to the new harvest in
2014. The doughs also have less proofing tolerance, and
post-mixing times must also be adhered to accurately. Jürgen
Hinkelmann says “It’s a living dough, you see, and needs a
© f2m
20
++ Despite the rather high dough yield, the dough can be processed
through the existing lines
PRODUCTION
Rapidojet artisan version
Flour cone
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Flour metering device
Mixer bowl connection
with friction wheel drive
Control panel
Get pricing, request
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High pressure pump
(internal)
© f2m
© ahk
Mixing chamber with
high-pressure nozzle
++ Master baker Jürgen Hinkelmann
is the managing partner responsible
for the Master Baker Grobe GmbH &
Co. KG firm. The use of basic dough
allows a substantial increase in the
dough yield of the baked products
certain amount of courage as well.” He says
the staff had to become accustomed to the
method first of all. According to master
baker Hinkelmann: “We introduced the new
mixing process for the products step by
step because we had to reorganize the production procedure, and the new mixing
method has a decisive effect on the finished baked products.” Customers also noticed a change in the baked goods. For example the new methods impaired the sliceability of the breads. Production manager
Tim Teterra says “The solution was to op
timize the baking process and to extend it
slightly. We also reduced the amount of yeast
we used by 30 %.” The bakery has certainly
succeeded in raising the quality of the baked
products by using new technology, knowhow and experiments. +++
Visit the store
for SCORPION® 2
equipment, training,
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Grobe Bakery
Bäckermeister Grobe GmbH & Co. KG combines the artisan traditions of
three long-established Dortmund businesses. Hermann’s Backstube,
Feinbäckerei Hinkelmann and the Grobe Bakery merged in 2002 to create
a modern, owner-managed company with master baker Jürgen Hinkelmann as its managing partner. The company is one of Dortmund’s biggest
artisan employers, with around 400 employees – including 16 with disabilities. It consumes around 200 tons of flour per month. The bakery operates a total of 48 branches, approx. ⅓ of them in checkout areas. In addition there are around 25 customers who receive deliveries. The secret
service and friendliness beyond normal standards. Other important factors for Jürgen Hinkelmann are concern about his employees’ welfare,
closeness to the customer and fulfilling the latter’s requirements.
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of its success: giving the best every day and the Grobe smile. That means
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commercial reasons.
PRODUCTION
Whipping on the
“butter-churning principle”
A Shuffle-Mix mixing and aeration system works on the same principle as churning milk to make
+
The Shufflemixer 100 Compact blending and aerating
system, the smallest version in the product range (see
table 1 for further information), works on the same principle
as churning milk to make butter. The continuously operating
plug-and-play machine consists of a mixer, aerator, storage
tank and CIP pump. The machine is mounted on a frame and
is easy to position, and with 120 x 66 cm footprint it is usable
even in confined spaces.
When churning milk to make butter, a perforated disk is
usually moved up and down in a barrel to separate the cream
© Shuffle-Mix B.V.
butter. The company has developed the technique further to process sponge cake or quark batters.
from the milk. Shuffle-Mix has developed this principle further. Batter flowing through a tube is whipped by perforated
disks stacked one on top of another and moved up and down
in the tube by using an SPC controller.
The Shufflemixer 100 Compact is designed for small to medium
sized bakery businesses (including baking laboratories) that
manufacture gateaux, flans, cakes or desserts. For example
the machine can be used for whipped cream, meringue, sponge
cake or quark batters. Product aeration is traditionally a time-
consuming process. The product is usually aerated in a batch
© Shuffle-Mix B.V.
22
++ A typical layout of a chiffon cake line to fill baking pans. Shufflemixers of the 250 or 500 type are normally used for this application
PRODUCTION
Successful
Continuous
Mixing is just
a click away.
© Shuffle-Mix B.V.
Check out the new
and improved
ExactMixing.com.
++ The Shufflemixer 100 Compact is designed for small to medium sized bakery businesses
(including baking laboratories) that manufacture gateaux, flans, cakes or desserts
mixer, then transferred by hand into a dispensing device or into piping bags. The
result is a non-uniform aeration quality. The Shufflemixer operates continuously
with a capacity of 10 to 100 liters/hour. To aerate batters, the storage tank is filled
with the product, which is withdrawn afterwards through a hose. The system can
also be combined with a metering device and a conveyor belt. The Shufflemixer
then continuously fills the batter into the metering device’s cone. All the operator needs to do is to put the baking pans, trays, dough bases or dessert cups onto
the conveyor belt. The machine can also be connected to a piping bag for decoration work.
Discover a wealth of
Continuous Mixing
knowledge including many
application solutions, videos,
brochures and more.
The CIP cleanable Shufflemixer is a closed system. The product does not come
into contact with the environment. The built-in CIP pump is activated by cleaning programs available in the SPC. It is also possible to add injection systems.
These are controlled by the SPC and can introduce additional products such as
gelatin, fruit pieces or chocolate into the main stream. +++
Pump capacity in
Max power
Dimensions
Weight
liters/hour
in kW
in cm
in kg
100
10–100
1.3
70 x 70 x 90
140
250
50–250
4.4
120 x 80 x 150
240
500
100–500
6.6
120 x 80 x 150
285
200–1,000
6.6
150 x 80 x 180
350
1,000
As a rule, models with a pump capacity of 250 liters/hour and above are
integrated into a (semi)automatic production line
ADVERTISEMENT
Type
Source: Shuffle-Mix B.V.
Table 1: Shufflemixers in comparison
EXACT
MIXING
BY READING BAKERY SYSTEMS
commercial reasons.
CONGRESS
Bread: Innovation & Creativity
in the Digital Consumer Age
+
XXXIV AIBI Congress Athens, 4–7 June 2015
The global digital agenda and the increasing “on-line”
marketing and sales channels are reshaping the consumer landscape for food including bakery products at an
unprecedented speed. The AIBI Congress offers an opportunity and will analyse the key impacts of the digital agenda
which may offer new opportunities and challenges for the
bakery sector.
Following a RABOBANK Report (June 2014) on online grocery shopping it is predicted that fundamental changes for
players along the supply chain – from processors to retailers
– will arrive sooner than later. This means exploiting opportunities and tackling challenges to secure “on-screen” visibility and to make sure that products are “online-proof ”.
Online retail channels provide opportunities not previously
tested in the grocery sector. With no limitations on shelf
space the traditional market entry barriers including risk of
delisting products are reduced. Products in premium segments or other added value food categories could potentially
benefit from lowering Market entry levels.
However the food industry in general and industrial bakeries may not be fully prepared yet to tackle inherent challenges linked to the digital agenda and on-line marketing channels preventing them from seizing the new opportunities of
the digital online revolution.
These opportunities should not only be looked from the
business angle but also need to be analysed from the consumer perspective seeking wider access to the best offers and
new products triggered by the possibility to get product information online. Here the “lifelong learning” concept for
digital skills and access to digital and open resources may a
crucial stepping stone to realise the full consumer potential.
The congress will not only explore the relations of business
to consumers (B to C) but also B to B where new digital developments can improve the communication and cooperation among bakery chain partners.
AIBI General Congress Program
Thursday, 4 June 2015
Arrival
Check in
Morning/Early afternoon arrival of the participants at Athens International Airport.
Participants are kindly requested to proceed
to AIBI welcome point at the central meeting
point of the Airport for transfer from the
airport to the hotel. Transfer by mini-bus to
5* “Grande Bretagne” hotel, which offers the
ultimate in modern luxury
“Grande Bretagne” hotel
1 Vasileos Georgiou A’ str., Syntagma Square,
105 64, Greece, Tel.: +30 210 3330000,
Fax: +30 210 3228034
Welcome!
Ladies and Gentlemen, dear colleagues and guests, the
34th AIBI Congress will take place in the historic city of
Athens. A city and a country which underwent dramatic
transformations in the last decade. History and tradition,
mixed with modern technology, finance and the global
markets! What better place to talk about Bread: Innovation & Creativity in the digital consumer age and brainstorm how our traditional business can move to this new
era! Distinguished speakers, great venues, an elegant
hotel, a fine program and most of all great people – all at
the foothill of the Acropolis and the Parthenon – guarantee that Athens will be the heart of European Bakery
from the 4th until the 7th June 2015. With this opportunity,
I would like to thank warmly our Sponsors, Speakers and
Congress Organizers for their generous help and support.
I warmly invite you all and I look forward to seeing you in
Athens!
George Mavromaras
AIBI President
© AIBI
24
Flexible and hygienic bag
discharge.
The new Bühler discharge station is versatile and flexible to use thanks to its modular design. Depending on the type, bags
or big bags and bags combined can be discharged at one station. The compact machine combines a hygienic design with
an ergonomic work process. It also convinces by its simple product feeding and its rapid sieve changing for which no tools
are required. Flexible, fast and hygienic – this is the new era of discharging. www.buhlergroup.com/baking
Discharge Station.
For bags and big bags.
Maximum flexibility
Modular and expandable design,
customized to individual requirements.
Top sanitation
No dust formation, no product deposits,
no foreign material.
Powerful discharge
Optimized, circular sieve movement
guarantees high throughput.
Easy maintenance
A wide opening provides easy cleaning
and fast sieve changing.
Ergonomic operation
User-friendly tipping without additional
platform.
Innovations for a better world.
Registration in the Lobby at the AIBI Counter
Congress documents will be available there
20:00
Welcome cocktail & standing buffet
at the terrace of GB Roof Garden Restaurant &
Bar overlooking the Acropolis, the Parliament
and Constitution Square
Friday, 5 June 2015
07:00–9:00Breakfast at the terrace of GB Roof Garden
Restaurant & Bar
09:00–13:00 Visit to The Temple of Poseidon at Sounio
(Partners only)
09:00–13:00 Meeting of the Congress
in Banquet Hall of “Grande Bretagne”
9:00
AIBI General Assembly
10:00
Speaker Panel Session “Bread in the Digital
Consumer Age”. Welcome by the outgoing
President George Mavromaras. Moderation
Susanne Döring (AIBI Secretary General)
10:15
Günther Oettinger (European Commission,
Commissioner for Digital Economy and
Society): “The future digital agenda in Europe
with innovation and creativity” (tbc)
11:00
Coffee break
11:30
Marc Luyckx Ghisi (World Future Studies
Federation): “The Knowledge society: A
breakthrough towards Genuine Sustainability”
12:30
Piet Sanders (Puratos): “Innovation in the
manufacturing of bakery products – a con
sumer decision”
12:45
Questions & Answers, Discussion
13:00
Press Conference with outgoing and newly
elected AIBI presidents (15 min)
13:15
Departure by bus (to meet with Partners at
Vouliagmeni area for lunch)
14:00–16:00Lunch with traditional seafood “meze” with
local wine and ouzo at seaside restaurant at
Vouliagmeni (Delegates & Partners)
16:30Return at the Hotel
18:30Departure from the hotel for Acropolis
Museum
19:00–20:15 Guided Tour of Acropolis Museum
20:30–24:00 Three course dinner (including welcome
drink and premium greek wines) at “Dionysos
Restaurant“ with spectacular Acropolis view
24:00Return to “Grande Bretagne “hotel
© Hotel Grande Bretagne
CONGRESS
© Hotel Grande Bretagne
26
Saturday, 6 June 2015
Restaurant & Bar
09:00–13:00 Athens City Tour & Visit to museum
(Partners only)
09:15–13:00Meeting of the Congress in Banquet Hall of
“Grande Bretagne”
09:15
Welcome by the new AIBI President
09:25
Speaker Session “Bread Market developments”
Moderation: Susanne Döring (AIBI Secretary
General)
09:30
Anne Fremaux (GIRA): “New challenges for
the European Bakery Industry”
10:15Mecatherm-Presentation
10:30
Coffee break
11:00
Cyrille Filott (RABOBANK): “Challenges and
Opportunities of Online Selling for Bakeries”
11:45
Stefan Eggermont (Tastes Tomorrow):
“Consumer research in the digital area”
12:15
Questions & Answers
12:30
Closing speech by the new AIBI President –
Roadmap and outlook to the next AIBI
Congress 2017 in Paris
13:00
Closing of the speeking Session
13:00Departure of Delegates to meet Partners at
“Plaka" – Athens oldest neighborhood
13:15–15:30 Walking Tour in Plaka, Interactive Event with
treasure hunt. Traditional kebab lunch
(drinks & bouzouki music)
16:00Return at the Hotel
19:45Departure to “ZAPPEION MEGARON” for
private Gala Dinner – four course gourmet
dinner with full cocktail bar and late night
entertainment program
onwards
Return
to “Grande Bretagne “hotel
24:00
Sunday, 7 June 2015
Restaurant & Bar
From 08:00 Shuttle Service to Athens Int. Airport
Organizer
AIBI – International Association of Plant Baker – Aisbl
Grand Place 10, 1000 Bruxelles, Belgium
Phone: +32 (0)2 361 1900, Email: [email protected]
www.aibi.eu +++
Is Continuous Mixing
right for your process?
Talk to the experts.
Do you want to simplify your process, improve consistency and reduce costs? Continuous Mixing
can help you do all this and more. And Exact Mixing has more Continuous Mixing expertise than
anyone around. With over 150 installations to date, we’ve solved the most complex mixing challenges
for everything from cookies and crackers to baked chips, buns, pretzels and pizza dough. Find out how
the leaders in Continuous Mixing technology and innovation can miximize your process –
and maximize your profits.
To find Continuous Mixing knowledge, solutions, videos and more,
visit the new and improved exactmixing.com.
EXACT MIXING
BY READING BAKERY SYSTEMS
A Markel Bakery Group Company
commercial reasons.
ROBOTICS
Not just packing
Delta robots are also used in the baked products industry mainly as pick-and-place robots.
But they can do far more than that.
fragile madeleines (small sponge cakes). Another application
area is to put unpacked and packed croissants into the feeder
leading to the packing unit. The spider-like robots are even
in demand in the waffle industry when it is a question of
flexibility in relation to a variety of delicate “bare” and packed
products when filling blister packs. Marc de Vries, sales
manager at Bosch Packaging Technology SA, says: “The
strength of this technique lies in its flexibility. The knowhow is located mainly in the software and gripper technology.
We offer a range of more than 2,000 different gripper variants.”
Grippers that actually grasp are rather the exception in this
respect. Products are very often lifted by generating a vacuum.
Special gripper technologies are used for products decorated
with sugar icing (frosting), preserve or chocolate, where
there is a risk that the decoration will disappear if they are
gripped too firmly. In this case the lifting is carried out for
» The strength of this technique lies in its
flexibility. The know-how is located mainly
in the software and gripper technology «
© Bosch
++ One of the classic application areas for delta robots is picking up
and positioning products in primary packaging
+
Delta robots are parallel-kinematic robots with up to
five degrees of freedom. Based on flexible automation
technology, they can grip and handle products, and latterly
they have four or optionally even five axes. Delta robots were
invented in the early nineteen-eighties by a team led by Prof.
Reymond Clavel at the Swiss Federal Institute of Technology
in Lausanne (EPFL: École Polytechnique Fédérale de Lausanne) and launched onto the market in 1987 by
the Demaurex company, now Bosch Packaging
Technology SA. This company, headquartered in Romanel-sur-Lausanne, Switzerland,
where development is continuing, has belonged to the “Food und Confectionery”
product division of Bosch Packaging Technology since 2004. The robots are manufactured in Romanel, the USA and Japan.
The first application of delta robots was in
the baked products industry in 1992. Six of
the new robots packed a major Swiss baked
goods manufacturer’s pretzels into blister
trays. In France they are even used to pack
example by bells, and although the product is lifted by a
stream of air, direct contact with the decoration is avoided.
Products with a high oil or fat content are also not picked up
in the usual way by a centrally generated vacuum, but by
pumps in the gripper creating a negative pressure (venturi
effect). In this way the oils and fats cannot enter the robot’s
pipework and filters, thus minimizing downtimes and increasing productivity.
Depending on the product’s characteristics, a delta robot
achieves a maximum speed of 130 cycles per minute. However,
the speed is reduced if the products are more fragile, heavier
and/or bigger, and the robots achieve correspondingly higher
cycling rates with very small products. A robot of this kind
can pick up products weighing up to 3 kg.
© Bosch
28
++ Marc de Vries,
sales manager at Bosch
Packaging Technology SA
But such a delta robot can not only pick up
and put down, it can also position products
in such a way that they do not fall apart. In
France, for example, rods penetrating
through the product are used to lift baguettes that have been cut in half but are still
connected together at one side. Pneumatic-
based grippers generate a counter-pressure
to ensure that these rods can be withdrawn
again gently and the product put down. According to de Vries, this opens up entirely
novel application opportunities, and not only
in the baked products industry. +++
Diane
Industries
-
More than just a tray
welding
with 3 years
warranty
A new generation of
non-stick coatings
tri +
Three silicone
elastomer layers
uranus
Three fluoropolymer
PTFE / PFA layers
with ceramic
TÜV certification : FDA – LFGB
Tested parameters: Food
contact and metal migration
Next exhibition: IBA (Munich)
12th-17th September 2015
Stand: B2.142
Discover our full range of products:
www.diane-industries.com
ZI du Champ du Roy - 8, rue Voltaire 02000 LAON ( FRANCE )
Tél : + 33 (0) 3 65 90 00 04 /// e-mail : [email protected]
Diane
Industries
commercial reasons.
ROBOTICS NEWS ++ ROBOTICS NEWS ++ ROBOTICS NEWS
++ Additive grippers
Packing thousands of donuts, thousands of kolaches and 1,000
croissants, and doing it in the shortest possible time and
with a single production line – that’s a really challenging task.
ProAutomation has developed ProBack to pack donuts and
Danish pastries of all kinds, an automation solution that implements the packing process quickly and flexibly. Additive
grippers are the core of the solution. Their use enables customers to retool for a new product quickly and flexibly. The
additively fabricated gripper fingers can be adapted indi
vidually to production items. Thus the user is more flexible
when there is a need to make adjustments to the line. That’s
because a new gripper is produced quickly – based on existing
design data. Another advantage is the short project design
and fabrication times. An initial prototype that can be tested
and optimized is ready within two weeks. By using this technology, this handling is ensured within a few hours, thus
shortening the retooling procedures and reducing costs to
© Gerhard Schubert GmbH/ Frieder Daubenberger
then transmit a message to the packing robots if the products
display damage. This is demonstrated in practical terms by
using the packing of sliced bread as an example. Slices of
bread showing “breaks” in the form of holes are detected by
the 3-D scanner on the conveyor belt. The machine continues to run without interruption. The TLM-F4 robots pick
from the belt only those bread slices recognized as good and
place them onto transfer modules in paired stacks. The TLM
machine shown at the trade fair achieves a total of 400 slices
of bread per minute in this operation.
++ The TLM-F4 robot picks from the belt only those baked products
recognized as good, and puts them onto transfer modules in paired
stacks
© ProAutomation
30
++ Additive grippers, perfectly adjusted to the product and can be
changed quickly
expand existing lines to process new types of product. Additive
grippers are well suited for use especially in the baking industry, where fast retooling operations must be implemented
due to various different baked product geometries.
ProAutomation is a company in the automation and robotics
sector that develops novel technologies and systems com
bining image processing methods with complex robotics,
control and quality assurance concepts. The solutions focus
on simplifying the production process, on flexibility and on
increasing productivity. +++
++ Sorting slices of bread
At the Anuga FoodTec, the food technology trade fair in
C ologne, the Gerhard Schubert GmbH has shown a 3-D
scanner whose data is used by the line’s vision system to calculate the three-dimensional shape of packed goods so it can
Belt contamination and crumbs on the belt are recognized as
such due to the low height of the vision system, and the robots
can ignore them. Due to its height, the 3-D scanner recognizes products in a low-contrast environment considerably
better than its 2-D predecessor.
In addition the TLM machine’s vision system can even determine the weight of each article on the belt, provided the
product density is uniform. As a result the machine is able to
automatically complete collections of products within a defined weight range. +++
++ Identifying, slicing and packing
The Gronemeyer Maschinenfabrik GmbH & Co. has presented
the Yaskawa Motoman MH5 handling robot in combination
with a vision system. This allows the robot to specifically
pick up products arriving chaotically and to put them down
in an ordered arrangement. Kronen GmbH Food Technology
uses the same model to implement a highly complex hand
ling solution to “slice” tomatoes. The system partners AMI
Förder- und Lagertechnik GmbH, Buhmann Systeme GmbH,
DMA Maschinen- und Anlagenbau GmbH & Co. KG and
Overveld Machines B.V. are also presenting other possible
applications of Motoman robots for picking, packing and
palleting (PPP) and for handling. +++
See RONDO
equipment
on video
Our Innovation – Your Success
RONDO is committed to innovation: To innovative machines and equipment. To innovative processes.
To produce innovative products. From our innovations come your benefits. Our innovation is the foundation for your success.
www.rondo-online.com
RONDO Burgdorf AG, 3400 Burgdorf, Switzerland, Tel. +41 (0)34 420 81 11, Fax +41 (0)34 420 81 99, [email protected]
commercial reasons.
INTERVIEW
A successful transformation process
The Fritsch family business, founded 88 years ago, was restructured two years ago. Since then
Dr. Ulrich Brahms has managed the company with support from Anna-Maria Fritsch, the eldest
daughter of the owner Klaus Fritsch. In an interview they explain the strategies for the future
and for the further growth of the company.
+
Borchfeld: Dr. Brahms, you took over the management
of Fritsch in 2013 and initiated a strategy for the future
and for growth. What is your assessment following just over
two years with the company?
+ Dr. Brahms: Together with Ms. Anna-Maria Fritsch we have
worked intensively on transforming the business. We have
closely examined the structures, the processes, the market, the
products, together with the strategies and the finances. My
assessment is therefore: Fritsch is on a successful growth path.
+ Borchfeld: Are there also any actual figures for this? What
effect has the strategy had on sales?
+ Dr. Brahms: We are operating profitably and turnover has
risen to over EUR 100m. We are in a good financial position,
and the Fritsch Group’s equity-to-assets ratio is in excess of
40%. Thus Fritsch is on a very healthy footing and, despite
all the rumors, we are not looking for investors. The plan is
for the company to remain family-owned and to continue to
grow sustainably and profitably.
+ Borchfeld:
Did growth take place at the employees’
e xpense?
+ Fritsch: We have increased sales and have kept the number of our employees stable at around 570. Our approach was
never to use the “lawnmower method” to make a radical reduction in personnel costs. We intend to increase productivity
progressively, while encouraging and challenging our employees at the same time. This also includes investments in
the work environment, e.g. 5S workplaces in the production
area, redesigning the employees’ rooms, and staff programs
such as health courses and opportunities for further training.
+ Borchfeld: There are persistent rumors circulating in the
market that Fritsch is in a financially difficult situation. How
do you respond to that?
+ Dr. Brahms: I can only repeat what I have said, we have
full order books, we are profitable and we have a sustainable
positive operative cash flow. The equity-to-assets ratio of over
40 % speaks for itself.
+ Borchfeld: Let’s talk about the development of structures
and processes. Don’t the baking sector’s project-related special
solutions still tie up a lot of resources?
+ Dr. Brahms: In special machine construction one must
live with a very high diversity of variants, and must attempt
to manage this successfully. We are working intensively on the
topic of variant management, and are currently developing a
modular construction system with which we can build up
© Fritsch
32
++ Dr. Ulrich Brahms and Anna-Maria Fritsch
lines systematically from modules. Firstly this reduces internal
costs and lead times, and secondly we retain our flexibility
so we can continue to meet customer requests in an individually customized way. In addition we are working on process
optimizations in various areas to enable us to deal with customers’ needs even more efficiently and more quickly in the
future.
+ Borchfeld: Regarding the ratio between sales of special
solutions and standard solutions, what is the reality?
+ Fritsch: Solutions for the industry and for the growing chain
stores account for around 80 % of sales, and the proportion
is continuing to grow.
+ Borchfeld: And in your opinion, how will the market
continue to develop?
+ Dr. Brahms: In general I can say that customers’ demands
will become ever greater. The Western European market is
highly innovative and fiercely contested. We are currently
re-establishing ourselves in North America. We also see growth
INTERVIEW
opportunities in Latin America, the MENA countries (Middle
East and North Africa), the Turkic States and China.
like to be independent. An enlargement of our portfolio is
conceivable, but it’s not currently on the agenda.
+ Borchfeld: What proportion does Fritsch export, and are
there any figures for orders in hand?
+ Dr. Brahms: The proportion exported is more than 70 %,
and Fritsch already has a good order book for this year.
+ Borchfeld: A question about the iba trade fair: What can
visitors expect?
+ Dr. Brahms: There are new ideas to expand the Multi-Twist
line. We can manufacture new products on the line by using
special tools, and there are also innovations in the area of
croissants and curled products. In this respect the aims of the
developments are easier operation, shorter set-up times, compact construction and increasing performance and product diversity. Of course other strategic developments are in progress.
+ Borchfeld: The Russian market. What is your assessment
of the position, and what does it mean for bakery plant construction?
+ Fritsch: The market has become difficult due to the devaluation of the Ruble. The demand for new lines still exists,
although project postponements are occurring.
+ Borchfeld: There are movements in the bakery machinery
market – Diosna has just taken over IsernHäger, and Heuft
has taken over iceCool. There are repeated rumors of company
mergers. What is your assessment of the situation, and do
you think that closer collaboration with other companies or
a takeover is sensible?
+ Dr. Brahms: Intelligent purchases are sensible, and so are
alliances or partnerships with other companies to expand
networks to give benefits to customers. However, for Fritsch
there will be no marriage with other businesses, because we
+ Borchfeld: One more brief look into the future. Where
do you see yourself and Fritsch in five years’ time?
+ Fritsch: We still have many ideas and much potential. The
family owners have a great interest in the further transfor
mation of Fritsch into a modern, medium-sized business.
We plan to continue to grow sustainably and profitably, and
to develop new markets. As well as developing innovative
products, we also intend to expand further the service and
technology areas.
+ Borchfeld: Mrs. Fritsch, Dr. Brahms, many thanks for the
interview. +++
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33
commercial reasons.
WORKSHOP VISIT
Wo r k s h o p v i s i t
Customized plant
solutions
Whether it’s Inter Europol, Titan, Ströck or Götz – plant solutions from the receipt of raw materials
to the mixer are essential for international bakery businesses.
© Daxner
34
+
++ Daxner offers the baking industry complete solutions from planning, production and installation to commissioning
When it’s a question of raw materials handling, Ing.
Johann Daxner GmbH, Wels, Austria, has stood for
customized solutions for more than 30 years. In this respect
the family business emphasizes tradition and innovative
spirit, and is regarded as a specialist for bulk materials technology. Executive director Ing. Johann Daxner says “We
deal with plant and process technology solutions related to
the use, processing and transport of powders and granulates.
Daxner offers the baking industry complete solutions from
flour component handling all the way to very specific innovations to manufacture pre-doughs and sourdoughs.” He
steers the company’s fortunes together with his son Dipl.Ing. (M.S.) Christian Daxner. Around 200 employees at two
locations, in Wels, Austria and in Lauda-Königshofen (Germany), fabricate customized lines for the food and baking
sectors.
Daxner’s range of products and services comprises:
+ Silos and discharge systems
+ Conveyor/transport systems
+ Big-bag systems
+ Product feeder systems
+ Metering and weighing systems
+ Container systems
+ Mixing systems
+ Sieve systems
+ Grinding and preparation systems
+ Dust removal systems
+ Small package handling
+ Pre-dough and sourdough lines
+ Liquid components
+ Plant controllers
According to DI Christian Daxner, “The factors on which our
performance is based are know-how, capacity and creativity.”
Together with the client, the specialists develop application-
oriented all-inclusive concepts. In this respect the company
can support its customers through an international network.
For example there are worldwide partnerships such as Daxner
ASIA PACIFIC, Daxner LATAM, Daxner RUSSIA, Daxner UK
and Daxner USA, with numerous sales and service locations.
With a multitude of product innovations, the company constantly develops novel solutions for the baking sector.
The daxBak production control system
“daxBak” is a complete production control system. It puts
Daxner into an even stronger position as a full-range supplier
and full-service partner for the baking sector. The experience
from numerous projects went into the development of “daxBak”. The result is a database-based process control techno
logy custom-matched to the requirements of the bakery,
confectionery and pastry industry while meeting the demands
for maximum flexibility at the same time. A freely selectable
number of line modules, accessible through mobile opera
ting terminals, can be set up in the process control system.
The system has automatic temperature calculation, material
WORKSHOP VISIT
pick by
© Daxner/Hans Zurucker
VOICE
++ DI Christian Daxner, Ing. Johann Daxner, DI Thomas Honigfort
(from left to right)
availability checking, a multi-stage pre-dough controller
with a timer program and E-mail notification in the event
of line malfunctions. The entire administration and configuration of the production process are controlled in the
daxBak Manager. It records product warehousing and
guarantees full batch traceability. Central user management takes place starting from the daxBak Manager. The
client can individually customize all the parameters. The
process control system’s modular system structure is based
on components that are fabricated to the highest industry
standard and which can be expanded at any time.
Using daxRec to process scrap dough
“daxRec” is a process technology developed by Daxner to
micro-pulverize scrap bread. Basically the use of scrap bread
in the manufacture of bread and baked products achieves
an improvement in quality: the flavor is intensified, and
greater water absorption leads to a longer shelf life. The bread
to water mixing ratio in the process is approx. 1:1.5. A special
micro-
pulverization technique in a rotor-stator system
creates an extremely fine suspension that no longer demixes, thus simplifying storage of the finished bread slurry.
An additional advantage is the larger proportion of free
water in the bread recipe. In addition to the qualitative
Hall B4
Stand B4.320
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© Daxner
++ daxBak” is a complete production control system. It puts Daxner
into an even stronger position as a full-range supplier and
full-service partner for the baking sector
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© Daxner
© Daxner
WORKSHOP VISIT
++ The Daxner GmbH company’s two production sites in Wels/Austria (left) and Lauda-Königshofen/Germany
improvements, calculation advantages arise due to larger
amounts recycled, higher dough yields and the saving of
baking agents.
When using “daxpH+”, the pH and temperature are continuously communicated to the controller. A target pH is pre-set in
the controller. After reaching this value, the state of the line
changes from “maturing” to “cooling”. This limits the a ctivity
of the microorganisms. All the measured values are recorded
to enable every fermentation to be assessed individually.
This process can also be used to process scrap dough. A special
method pulverizes and liquefies the scrap dough with a mini
mum of water. This forms a suspension that is still pumpable
but no longer demixes, which allows it to be stored. Due to
the suspension’s small water content, large amounts of scrap
dough can now be added to the new doughs without suffering
any quality sacrifices. According to information from the
company, the starch components, which are dissolved during
the liquefaction and pulverization, and the protein components (gluten), which are not destroyed but only pulverized,
lead to an improvement in the quality of the baked products.
The daxPur pigging technique
The “daxPur” pigging technique is used primarily to push
out product or to achieve a clean separation between successive product batches in pipelines. Secondarily it is used for
cleaning (including CIP cleaning) after the flow of product.
As a rule production should not be interrupted.
The pig fills up the cross-section of the pipe, and either moves
through the pipework with the flow of product or is forced
through the pipe by additional applied pressure through the
use of water or compressed air. In addition to the pig, the
Fermentation process monitoring
Daxner has developed “daxpH+” to continuously monitor
the fermentation process. The system constantly determines
the pH during the manufacturing process. For example if
there is a drop in pH between the fifth and sixth batches, the
amount of sourdough to be metered in can be adjusted during
the metering process. This means that in this case the amount
of sourdough is reduced and the flour and water in the recipe
are increased.
Synergy effects
Under the slogan “Competence all the way to the mixer”,
Daxner International GmbH at the Lauda-Königshofen,
Germany, site has developed into a leading manufacturer and full-range supplier of flour and dough make-
up lines for the baking industry. The company, whose
name was changed from AT Hefele® to Daxner International, has been a 100 % subsidiary of the internationally operating company Ing. Johann Daxner GmbH in
Wels/Austria since the takeover in November 2008.
While the company headquarters in Wels acts as a
competence center for plant construction in the food
industry, Daxner International GmbH forms the competence center for bakery technology, with a special
focus on liquid components. The merger yielded synergy effects: the know-how of the two sites was combined and the vertical range of manufacturing enlarged
by expanding production capacity. Dipl.-Ing. Thomas
Honigfort has been operative managing director of
Daxner International GmbH since June 2009. The two
© Daxner
36
++ daxRec” is a process technology to micro-pulverize scrap bread
locations in Wels and Lauda-Königshofen offer both
customer advice, sales, plant assembly/installation
and customer service for the entire product range.
WORKSHOP VISIT
pick by
© Daxner
LIGHT
++ Daxner has developed “daxpH+” to continuously monitor the
fermentation process
daxPur pigging technique also needs “pig-trap stations”
installed in the system, through which the pig can be introduced into the pipework and pressure can be applied from
the rear. After completing the planned section, the pig can
also be removed through special stations. The appropriate
piggable fittings, e.g. ball valves and isolation valves, are able
to open the pipe cross-section completely.
The daxPur pigging technique has numerous areas of application extending from pre- and sourdoughs, liquid yeasts,
oils, fats, confectionery and crème fillings to the beverage
industry and food industry (e.g. ketchup, sauces etc.). +++
Hall B4
Stand B4.320
© Daxner
++ The “daxPur” pigging technique is used primarily to push out
product or to achieve a clean separation between successive
product batches in pipelines
ADVERTISEMENT
commercial reasons.
R AW M AT E R I A L S
An ancient cereal with a
distinctive image
Emmer is one of the oldest cultivated types of cereal, but is scarcely grown any longer.
SchapfenMühle GmbH & Co. KG, Ulm-Jungingen, has set itself the task of revitalizing this
© SchapfenMühle/Alexander Kaya
ancient cereal for the baking industry.
++ Emmer wheat has a long straw; only two grains grow from each glume step on the rachis. Hence the description “Zweikorn”(two-grain).
Both grains are firmly surrounded by a husk, similar to spelt and oats
+
Emmer is a niche product in Central Europe, but people
The cereal is still grown in Austria (Burgenland and Lower
are becoming increasingly aware of it, which is resulting
Austria) and also in Switzerland (Schaffhausen/Klettgau and
in a growing demand. The cereal’s origin lies in the Euphrates/
the Zurich winegrowing area). Emmer is also grown in Italy,
Tigris area, including the Iraq region. Emin Tuscany to be more precise, and to a lesser
mer arose through a spontaneous accidental
extent in Finland, the Czech Republic, Slohybridization with a wild species of grass.
vakia, Spain, Greece, Albania and Turkey.
The cereal has existed since approx. 10,000
BCE. Emmer wheat (Triticum dicoccum)
Ancient cereal varieties in particular, whose
has a long straw, and only two grains grow
genetic makeup is largely unadulterated and
from each glume step on the ear, hence the
which have not been bred for high yields,
common description “Zweikorn” (two-grain).
still possess their natural characteristics to a
Both grains are firmly surrounded by a husk,
large extent. They are frugal and undeman
similar to spelt and oats. Emmer is regarded
ding in their growth. Present-day emmer still
as a robust cereal variety. It is more resistant
largely has its original genetic traits. The adto plant diseases, and due to its low nutrient
vantage of this is that its constituents have
requirement it is undemanding with regard
the potential for good properties:
++ Karl Schmitz, executive
to soil conditions and climate.
+ There is a good ratio between carbodirector of SchapfenMühle’s
hydrates and protein
bakery business, explains that
Together with einkorn and spelt, emmer
+ Twice the amount of minerals – e.g. zinc,
emmer wheat gives bakers the
forms the basis of our present-day wheat
iron and calcium – compared to wheat
opportunity to expand their
v arieties. The size of the acreage and harvest
+
The protein content is higher than that of
product range and to stand out
from the crowd
tonnage of emmer in Germany is unknown.
wheat
© SchapfenMühle
38
pick by
© SchapfenMühle
VISION
++ Regional contract farming: farmer Christian Niebling
inspecting emmer wheat with miller and SchapfenMühle
owner Heinz Künkele (r.)
Emmer creates innovations
The spelt cereal specialist SchapfenMühle GmbH & Co.
KG, Ulm-Jungingen, has committed itself to the continued
survival of the ancient cereal emmer. Heinz Künkele, a
partner in the SchapfenMühle firm, is well versed in almost
all the special features regarding the cultivation, milling
» Due to its low nutrient requirement
Hall B4
Stand B4.320
Emmer is undemanding with regard to
soil conditions and climate «
and composition of ancient cereal varieties. Following intensive collaboration with seed breeders and Hohenheim
University, with a joint research project on the subject of
“spelt cereals” (bracted cereal grains), the mill’s experts are
now also working intensively on the baking properties of
emmer wheat.
Finally they found eleven regional farmers in contract cultivation whom they were able to get interested in growing
emmer of the varieties Ramses (black emmer) and Heuholzer
Kolben (white emmer). The emmer was then harvested in
the 2014 crop, and the mill blend Schapfen “My Mill” Emmer
Urkorn was presented for the first time at the südback 2014
trade fair. Today there are cultivation contracts with approx.
60 farmers from the Ulm region for the 2015 crop harvest.
ADVERTISEMENT
Processing
Whereas wheat and rye can be milled to flour or meal without an additional processing step, bracted cereal varieties
such as emmer need to be freed from the husk (de-husked)
in a separate process step in a hulling mill. In this respect
the emmer husk is harder compared to that of spelt, and requires great care during the de-husking process. The grain
© SchapfenMühle
++ The value added chain from emmer seed corn, through the field to harvest and subsequent milling, and to the end customer is all in
SchapfenMühle’s hands
cannot simply be milled to yield a fine, smooth flour. The
grain is altogether harder, and the grist is grittier and has
more bite. In its grittiness it has more resemblance to a durum
wheat. Emmer’s crop yield is half that of wheat.
depending on the type of bread. The addition of baking agent
with consumer-friendly ingredients is recommended for bread
rolls. In actual practice it is possible to manufacture panned
breads or hearth-baked breads as well as bread rolls with a
Emmer cannot be baked as easily as wheat or like the present-
day spelt. This natural factor must be taken into account.
SchapfenMühle has a dependable solution ready in the shape
of the mill blend “My Mill” Emmer Urkorn, which offers a
range for a multitude of baked product types. The product
contains a 45 % proportion of emmer from controlled contract cultivation together with other ingredients as a basic
framework for baking technology. Sourdough is also added,
» Emmer products are found only rarely
© SchapfenMühle
40
++ Panned breads or hearth-baked breads and bread rolls with
good shelf-lives can be manufactured from emmer wheat
in bakeries. It gives the baker an
opportunity to expand his product range «
good shelf life. A unique feature is the combination of the two
varieties emmer and spelt. Karl Schmitz, executive director
of the SchapfenMühle bakery business, explains that “A natural
harmony exists between these two cereal varieties.” The addition of a spelt sourdough also has a positive effect. Schmitz
says “Because emmer products are found only rarely in bakeries
up to now, emmer gives the baker an opportunity to expand
his product range and to stand out mainly in comparison with
the discounters.” According to Schmitz, ancient cereal varieties
also have a particularly high emotional appeal among consumers, and baked products made from ancient cereals may
be an alternative for individuals who are allergic to wheat.
Puffed emmer
An essential constituent of the “My Mill” Emmer Urkorn mill
blend are de-hulled emmer grains that have been further refined using steam and pressure (puffed emmer). They increase
the water absorption power of doughs, thus contributing in
a natural way to improving the shelf life of the baked products.
Puffed emmer is a natural raw material with convenience
properties. The declaration will only state “Emmer”. Like the
other puffed cereal grains, it offers a wide range of applications.
Karl Schmitz explains that puffed emmer is not currently offered as a single component, and is produced specifically for
the mill blend. The situation is different for spelt, durum wheat,
rye, organic amaranth and quinoa, which are obtainable from
SchapfenMühle in the “CeralGran” product range. +++
commercial reasons.
++ American Pan takes over Cleanbake Ltd. in the UK
American Pan, part of the American Bundy Group in Urbana,
Ohio, has gained a foothold in the British market. It has taken
over Cleanbake Ltd. in Skelmersdale, Lancashire. Like Ameri
can Pan, Cleanbake manufactures pans and trays and coats
them with silicone. American Pan has announced a plan to
install new plants in Skelmersdale to carry out coating with
AMERICOAT© Plus. American Pan intends to supply the UK
and Western European markets from Skelmersdale (www.
cleanbake.co.uk). The Bundy Group is one of the leading
suppliers of trays and pans and of silicone coating on the
American market. It also offers mixer and process equipment
under the brand name Shaffer (www.bundybakingsolutions.
com). +++
for more than 20 years. Backaldrin’s owner Peter Augendopler
is equally pleased with the merger: “In a dynamic market environment it is important that our clients have a feeling of
Backaldrin The Kornspitz Company GmbH in Asten near
Linz, Austria’s leading manufacturer of raw materials for the
baked products sector, is taking over its former sales partner
in Switzerland, Hauser & Cie AG in Neumühle Töss, Winterthur. Robert Hauser, CEO of the company that will in future
trade under the name “backaldrin Suisse AG”, stresses that for
Hauser the merger with long-standing partner backaldrin is
forward-looking succession planning and the ideal solution
for customers and employees. Hauser has marketed Kornspitz®; Vegipan®, PurPur®, Mamma Mia® etc. in Switzerland
© backaldrin
++ Hauser is now backaldrin Suisse
++ Robert Hauser (l.) and Peter Augendopler (r.)
continuity and security.” Backaldrin’s worldwide sales in the
financial year 2013/2014 were EUR 116.2m, corresponding
to a 4 % increase. +++
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intrigu d?
Visit our
stand:
exhibition
akery
Modern B
2015
Moscow
4.2015
22. - 24.0
B1.1
Booth 22
www.heuft-backofenbau.de
41
commercial reasons.
Extraction of undesired flavors
from lupines
Lupines represent an important source of vegetable protein and dietary fiber. Because the plant
is very easy to cultivate in Europe, the food industry’s interest in its use is growing.
+
© Ansgar Pudenz
42
A technology to isolate the proteins and remove the
bitters and off-flavor substances contained in lupines
has been developed at the Fraunhofer Institute for Process
Engineering and Packaging (IVV), Freising, Germany. For this
the Institute’s research team, Dr. Peter Eisner and Dr. Stephanie
Mittermaier, together with Katrin Petersen, Founder of Prolupin GmbH, Grimmen, were awarded the German Future
Prize for Innovation and Technology worth EUR 250,000.00
by the President of Germany Joachim Gauck.
has a positive effect on the human cardiovascular system.
Only “flavor-neutral” lupine proteins are usable for the food
industry. During lupine seed processing they are first of all
Special alkaloid-free cultivated varieties (sweet lupines) are
usable for food production. Like soya, lupines contain large
amounts of vegetable proteins (30–48 %), dietary fiber (up to
28 %), minerals and trace elements. In addition, sweet lupine
flour contains only 5 % fat compared to full fat soya flour
(<18 %). Lupine protein has a high arginine content. This
amino-acid contributes to nitric oxide synthesis 1 and thus
hulled, then pressed into very thin flakes (see diagram). The
flakes are then treated with supercritical carbon dioxide
(CO 2) at a pressure of more than 74 bar and temperatures
above 31 °C. CO 2 has liquid-like properties under these
conditions. A large part of the oils and their accompanying
substances dissolve in this phase, thus enabling the pro
portion of rancid or grass-flavored fat degradation products
» Like soya, lupines contain large
amounts of vegetable proteins, dietary
fiber, minerals and trace elements «
to be substantially reduced. Water-soluble bitters and other
unwanted flavors (such as acetic acid) are removed in several
aqueous extraction steps. The final product after drying is a
protein isolate in powder form. This contains up to 95 %
vegetable protein and is a good substitute for animal proteins
» Lupines are also used as a functional
ingredient for protein and dietary fiber
enrichment in baked products «
Because lupines can trigger an allergic reaction in humans,
their use must be stated on the package with a warning for
allergy sufferers in accordance with the Food, Information
for Consumers, Regulation (EU) No. 1169/2011. Lupines are
also used as a functional ingredient for protein and dietary
fiber enrichment in baked products. For example the Backstube Wünsche GmbH bakery in Gaimersheim has a lupine
stick in its product range (see photo on the right). A selection
of foods containing lupines is already on the market, e.g. organic lupine bread containing up to 8 % lupine seed, or sweet
© Backstube Wünsche
in milk products and in baked goods and confectionery. The
fact that the plant is easy to cultivate in Europe, including
Germany, facilitates the traceability of lupine proteins.
++ The Backstube Wünsche GmbH bakery in Gaimersheim
has a lupine stick in its product range
ADVERTISEMENT
SOLID AND LIQUID – ONE BOUNDARY LESS!
Zeppelin Systems GmbH
Reimelt Food Technology
63322 Rödermark, Germany
Tel. +49 6074 691 - 0
[email protected]
www.zeppelin.com
Overcome boundaries – create values
Complete systems without interfaces – for solid and liquid products. From storage –
conveying – dosing – mixing – controlling up to cleaning. Your advantage: a trouble-free
design and installation of your turn-key systems. State-of-the-art and according to the
latest hygiene regulations. Care for fewer boundaries?
031401502_AZ-Food_baking & biscuit international_Ausgabe-2_184x130mm_RZ.indd 1
09.04.15 09:04
43
© Joerg Carstensen
++ President of Germany Joachim Gauck (2nd from left) with the winners of the 2014 German Future Prize (l. to r.): Stephanie Mittermaier,
Peter Eisner and Katrin Petersen
lupine groats to enrich the protein of bread and muesli (manu
facturer Dr. Metz KG, Kelkheim) etc.
Lupine seed
Use in foods, e.g. baked and pasta products and desserts etc.
Hulls
Hulling
Lupine oil
De-oiling
Sugars and
secondary
vegetable
materials
Separation
of bitters and
oligosaccharides
Prolupin GmbH in Grimmen, with 13 employees, is a German
manufacturer of lupine products that uses a practical application of the above-mentioned process strategy for protein
extraction. The company’s main products are lupine protein
isolate, spray-dried or spray-dried and agglomerated 2, dried
lupine fiber and lupine oil. Each individual product of lupine
fractionation is usable in various target markets (e.g. for
dough or baked products). According to information from
the manufacturers, isolates contain up to 95 % protein and
3 % fat. Deep-frozen lupine isolates can be stored for two years.
Because the dried isolates are hygroscopic, they must be stored
chilled (<20°C) and dry. Their shelf life is given as 24 months.
Footnote
The enzyme nitric oxide synthase catalyzes the formation
of nitric oxide (NO) from the amino-acid L-arginine. The
nitric oxide molecule plays a decisive role in regulating
blood vessel width.
1
Lupine fiber
Extraction
Also known as particle size enlargement. The process,
which allows interfacial forces to coalesce the particles to form
pieces of irregular shape and size, is called agglomeration.
The purpose of agglomeration is to simplify storage and improve physical properties, e.g. by improving the free-flowing
ability or reducing the dustiness of substances in powder
form. +++
2
Protein isolate
© f2m
44
++ Process strategy to obtain lupine isolates without bitters and
off-flavors. For a lupine fractionation, a yield of over 90 % for all
the fractions of the seed is aimed at
commercial reasons.
PRODUCTION
Special pull-out hearth loader
A customer wanted to use more than the usual two to three hearth pull-outs of a deck oven, but
wanted to position the products by hand nevertheless. A special loader was created.
easily accessible, i.e. to build up higher (a total of six hearths)
but to be able to put the products into position by hand
nonetheless.
© Miwe
Semi-automatic loader system
The loader system, in this case semi-automatic, enables this
by always holding the pull-out trolleys for all the hearths at
an ergonomic working height of 900 to 1,000 mm. Moreover,
the loader can be combined either with the combustion gas
heated MIWE ideal or with the thermo-oil heated MIWE
thermo-express. It allows a very wide variety of products and
clusters to be baked, products baked on trays, tray cakes and
bread roll products, and breads touching each other that are
intended to be baked joined together, e.g. Stuten or Paderborn
bread, as well as hearth-baked (freely set) or wet bodied
breads and breads in pans or pan clusters.
++ Visitors to the südback trade fair were able to see the new
pull-out hearth loader
+
The MIWE Michael Wenz GmbH, Arnstein, presented
a special variant of the MIWE athlete universal loader
system at the südback 2014 trade fair in Stuttgart. Visitors
were able to look at a loader for pull-out trolleys on a deck
oven. In this case a customer expressed the wish to use more
than just the two to three hearth pull-outs that are usually
Work-surface usable from two sides
The advantages include a high degree of flexibility. The
working height is ergonomically favorably aligned and the
entire work-surface is usable from two sides. The partial auto
mation results in work simplification. Large production
volumes are achievable through the possibility of using all
the hearths. A capacity increase for products that are time-
consuming to produce is also achieved because up to twelve
hearths are usable. In theory all the products can be manufactured on:
+ Steel
+ Stone slabs
+ Film/foil
+ In pans (with and without a base)
+ Trays
+ Molds
+ Hearth-baked (freely set)
+ In contact
A functional advantage is that there is no snagging during
pulling out, because the doors rise up forwards. Insulation of
the lower part of the pull-out hearths protects the operators
from the evolution of heat. +++
I SEEMMEENNTT
AADDVVEERRTTI S
Munich has much to offer in September!
Would you like to know what innovations there are to see at the
iba trade fair? Read in the next issue of baking+biscuit international
about all there is to discover in Munich (at the trade fair and of course
outside of it as well). So register for a trial subscription now!
Subscribe online: www.bakingbiscuit.com
45
commercial reasons.
MARKET
Visits to markets in Nice
The hypermarkets of Auchan in La Trinité, Carrefour in the Lingostière district of the city,
© f2m
© f2m
Leclerc in the St. Isidore district and a Casino supermarket in the inner city of Nice were visited.
++ Auchan is one of the few food retailers that produces part of its
product range openly and freshly in front of customers. Baguettes
as well as packed breads are offered for sale in open paper bags on
the shelves
++ The notice hanging above Carrefour’s baked products department promises the lowest prices, but both Auchan and Casino
undercut the prices recorded here
A whole afternoon can be spent in Nice at the “Battle
of Flowers” taking place on the Promenade des Anglais
during the annual Mardi Gras carnival, or walking through
the big food retail outlets with the squad from the Private
Labels Conference. Although only a flying visit, it’s nevertheless quite informative. Besides, the Lemon Festival held
in neighboring Menton a few days later is much nicer anyway,
and is always less overcrowded.
The majority weigh 250 grams. Naturally a white baguette is
the most economical, costing between 55 Cent (at Auchan)
and 59 Cent at Carrefour. The most expensive is the cereals
Salt-free baguettes on offer
The immediately striking feature in all the hyper- and supermarkets visited is the wide range of baguettes dominating
the bread department. As well as plain white baguettes, there
are innumerable other varieties such as artisan, cereals,
country-style, Provençale, sesame and Finnish (with rye).
baguette at Carrefour, priced at EUR 1.25. As well as a range
of organic variants, all the markets offer a baguette “without
salt”, weighing 200 g and costing 80 Cent everywhere.
+
» Auchan is the only place where the
entire bakery is visible and supplies bread,
pastries and confectionery «
++ Leclerc’s range of baked goods, clear and tidy, but correct
labelling is quite often lacking
© f2m
The bread roll selections are rather small in all the outlets,
and are also rather expensive compared to baguettes. For
© f2m
46
++ A 400 g loaf of Le Campagnard pain pavé bread costs just EUR
1.50 at Carrefour in Nice-Lingostière
MARKET
© f2m
47
++ Typical packaging on the shelves is paper bags with a seethrough window, regardless of whether or not it’s organic.
Incidentally, a 400 g organic cereals loaf costs EUR 2.75
France’s food retail
France’s economy has foundered in recent years, but
to a lesser extent than the Euro Zone average. The
© f2m
purchasing power of the French fell even in real terms
in 2012. But the signs are said to point to recovery.
France’s population figures are growing, and the percentage of the elderly is rising. Hypermarkets and
superstores dominate the food retail, and the proportion of discounters is still below 20 % with a rather
downward trend. However, a slight turning away from
gigantic hypermarkets and towards so-called “compact hypermarkets” with a sales area of 7000 m2 is also
visible.
The biggest retail group in the French market is Carrefour, with a sales volume in France (including overseas
departments) of EUR 39.7bn (2014). Worldwide turn
over was EUR 84bn, and Carrefour Brazil proved to be
the fastest-growing subsidiary, with an increase of
11.5 %. According to Planet Retail, they are followed
in second place on the domestic market by Leclerc
with sales of EUR 29.7bn. In third place is the cooperatively organized Intermarché Group ITM with a turnover of EUR 27.1bn, according to Planet Retail. However, Leclerc is coming increasingly close to the market
leader, especially as market observers predict growth
of 1.4 % for Carrefour by 2018, but a rise of 3 % for
Leclerc. The discount market, which is admittedly small,
is currently dominated by the Schwarz Group with
more than 1,500 shops and turnover of EUR 7.8bn,
followed by Aldi with around 900 outlets and sales of
EUR 3.1bn EUR. Market leader among the so-called
++ Casino’s Terre & Saveur baguette boasts it is baked exclusively
from French wheat, grown based on good farming practice with
little treatment, and no further treatment after harvesting
example the price per kilo for artisan bread rolls at Carrefour is 6.86 EUR/. On the other hand organic quality wheat
bread rolls are obtainable for as little as 5.13 EUR/kg. The
French country of origin “Origine France” is also frequently
used in advertising, e.g. on the ten 50-g butter croissants for
EUR 2.90 EUR at Carrefour, or by stating that the product
was manufactured in the company’s own bakery or by their
own pastry-cooks. Also used is the fact that a big saving can
be made by buying two products instead of one, e.g. as much
as 70 % for a Nanterre brioche.
Baking takes place continuously in all the shops. However
Auchan, the biggest of the markets visited, is the only place
where the entire bakery is visible and supplies bread, pastries and confectionery. In all the others the baking process
takes place behind the scenes. +++
KOENIG Motiv4 NTS 91x53.qxd
12.02.2007
11:10 Uhr
Seite 1
ADVERTISEMENT
Quality-brand and freshness with long tradition
The Nut specialists
convenience and neighborhood stores is the Casino
Group with nearly 6,500 outlets.
E-commerce in the French retail is flourishing, driven
mainly by so-called “Click & Collect” systems in which
customers order via the Internet and collect the goods
later, either in the shop or at so-called drive-ins or
even from lockers at collection points.
Almond- Hazelnut- and Peanut-Products,
roasted, sliced, diced and slivered.
Hazelnutfilling and Multi-Crunch.
Please ask for products meeting your specifications.
KOENIG BACKMITTEL GMBH & CO. KG • Postfach 1453 • D-59444 Werl
Tel. 02922/9753-0 • Fax 02922/9753-99
E-Mail: [email protected] • Internet: www.koenig-backmittel.de
commercial reasons.
MARKET
Low Carb – High Fat is out of fashion
Consumer round the world think different about what diet will help them to reduce weight and
what kind of food contributes to their health and wellness.
+
The globally active market research group AC Nielsen has carried out an online study in 60 countries on the subjects
of health and wellness. It shows that 49 % of respondents think they are overweight, and 50 % are currently actively trying to lose weight. An interesting aspect is the worldwide comparison of the ways in which they are trying to lose weight.
Sport and movement are preferred in Asia. The preference in Europe and in South and North America is for a different diet,
while both versions have equal numbers of devotees in the Middle East and Africa.
Different diet
Sport/movement
Appetite suppressants
Prescribed medicines
Asia
71 %
77 %
14 %
7 %
Europe
78 %
66 %
7 %
4 %
Middle East/ Africa
68 %
69 %
11 %
8 %
Latin America
75 %
63 %
10 %
6 %
North America
83 %
74 %
11 %
9 %
Source: AC Nielsen
How to lose weight?
When asked which aspect of their diet they want to change, at or around two thirds everywhere answer: less fat, less sugar and
chocolate, and more natural, fresh foods. Less than half show any interest in smaller portions. More raw or uncooked food is
also unpopular and so is the unmentionable low-carb, although a more-fat diet has scarcely any adherents either.
Asia
Europe
Middle East/Africa
Latin America
North America
Less fat
68 %
60 %
65 %
68 %
59 %
Less sugar
60 %
66 %
58 %
64 %
59 %
More natural, fresh
54 %
56 %
57 %
68 %
60 %
Eating less
36 %
41 %
43 %
48 %
49 %
Less processed
39 %
29 %
35 %
39 %
46 %
Low Carb/High Fat
34 %
15 %
25 %
11 %
23 %
Source: AC Nielsen
How do you want to lose weight?
When it’s a question of buying foods that contribute to health and wellbeing, the current favorites worldwide are natural and
free-from, except in North America, where such thoughts play a significantly smaller role than on most of the other continents.
Health-oriented arguments influencing the decision to purchase
Asia
Europe
Middle East/Africa
Latin America
North America
GMO-free
43 %
47 %
39 %
46 %
32 %
No artificial colorings
44 %
42 %
42 %
46 %
29 %
No artificial flavorings
42 %
40 %
41 %
45 %
30 %
Vegetarian
39 %
40 %
47 %
55 %
32 %
Less salt
39 %
26 %
32 %
55 %
30 %
Low- or no-carb
34 %
19 %
28 %
31 %
22 %
Gluten-free
21 %
16 %
28 %
32 %
15 %
High dietary fiber
36 %
28 %
43 %
59 %
30 %
Wholegrain
29 %
27 %
37 %
47 %
39 %
Organic
36 %
28 %
33 %
45 %
24%
Incidentally, the willingness to pay more for foods considered to be valuable to health is highest, 94 %, in Latin America,
whereas it is 93 % in Asia, 92 % in Africa and the Middle East, 80 % in North America and 79 % in Europe. However, for this
consideration it must be remembered that the data are based on an online questionnaire, so the respondents must have had
access to the Internet, which undoubtedly narrows the circle of respondents. +++
Source: AC Nielsen
48
commercial reasons.
++ Joerg Nyssen is the new Director of Sales at toolbox
team. He is married and father of one daughter. As Director
of Sales, he will support CEO Sascha Egener who has been in
charge of sales and distribution up to date. +++
With immediate effect, Joerg Nyssen has taken on the tasks
of Director of Sales at toolbox Software Gmbh located in
Eschweiler near Aachen. toolbox, being the specialist for
© Toolbox
++ Zeelandia Group appoints new Chief Executive Officer
++ Joerg Nyssen (l.), new Director of Sales at toolbox,
and CEO Sascha Egener
picking in baking industries, has reacted to the strong demand
for dispotool with this newly established position. 44-year
old Mr. Nyssen will contribute his long lasting managerial
experiences in service and logistics industries to the toolbox
International manufacturer of bakery ingredients Zeelandia
Group has appointed Mr Michiel de Ruiter as its new Chief
Executive Officer. He will join Zeelandia on 1 May 2015,
succeeding Mr Roelof Krist, who will step down as CEO on
1 April 2015. Mr de Ruiter has been working in several general
management positions at international companies for nearly
16 years. He started his career at McKinsey & Company, and
in 1996 joined Royal Friesland Foods where he was Managing
Director of Friesland Nutrition from 1999 to 2005. Since 2005
he has been Managing Director and co-owner of Hochdorf
Nutricare AG, the baby food division of Hochdorf Swiss
Nutrition AG. It is a dairy company based in Switzerland, active in the areas of milk derivatives, baby care and cereals &
ingredients. Together with the other Zeelandia Executive
Board members, Guido Janssen (Chief Commercial Officer)
and Emile Hoekstra (Chief Financial Officer), Mr de Ruiter
will apply his experience in the international food industry
to continue developing the global presence of the Zeelandia
Group. Mr de Ruiter is 53 years of age and holds a Masters
degree in Marketing and Business Administration from the
University of Wageningen in the Netherlands. +++
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49
commercial reasons.
MARKET
Selling baked products online?
It started long ago!
Suppliers who offer their baked products via the Internet are not all amateurs.
Many companies moved to selling baked goods in an online shop a long time ago –
an insight into successful business models in the European area.
+
A wood-fired oven loaf supplied by Becker GmbH,
Rothenbach near Nuremberg, Germany, costs EUR
5.35/kg on ebay.de. A 550 g walnut-pumpkin seed loaf is
available for EUR 4.20 plus mailing charges of EUR 4.95
from Ulla Roeren, mein brot in Delbrück, Germany, who
also sells a 400 g ham baguette for EUR 3 plus mailing costs.
Piped cookies, gingerbread, macaroons, butter crumble
yeast cakes, lemon cakes or “Lisa’s home-baked, deliciously
juicy egg liqueur cakes with chocolate chips” can all be
bought on the worldwide trading platform. It’s similar at
dawanda.com, where one can not only buy men’s and
women’s fashions, a ccessories and all kinds of knick-knacks
but also, under Delic atessen Baked Goods, order Easter eggs
on a stick, Florentine cookies or “summery-juicy coconut-
gugelhopf with lemon” from a mini (50 ml) to a maxi (1 liter)
per piece plus shipping costs from “Guglicious”. Alternatives
in the product range: spelt zwieback and lard-bread, manufacturing style: “hand-kneaded, enjoyed a long resting time
and baked with love”.
fotolia.com © Stauke
50
Wilfried van de Kletersteeg in Hooglanderveen, the Netherlands, shows that artisan cooperatives are another route.
Together with a butcher, a greengrocer, a fishmonger and a
convenience meals supplier, he operates the web site Eerlijkbeter.nl. The promises are freshness, regionality and artisan
» Customers collect their purchase at
an ‘Eerlijk Beter Fresh-Point’, where it
is stored in a refrigerated freshbox «
quality. Customers order on the web site, pay via iDeal, and
can then collect their purchase at an “Eerlijk Beter FreshPoint”, where it is stored in a refrigerated freshbox that opens
only if the customer can show the QR code previously sent to
him/her. For orders up to EUR 25 the customer pays service
costs of EUR 2.95. Customers in certain communities around
Amersfoort can also arrange doorstep delivery of the goods
for EUR 4.95. The range of bread and bakery products on the
MARKET
SA FE · IN N OVAT I VE · PER FECT
++ Five regional artisan bakers cooperate in Amersfoort,
the Netherlands
Internet has been gigantic for a long time, and of course various frozen baked goods
manufacturers together with wholesalers and retailers are also getting involved. For
example EDNA.de will deliver frozen goods to your door within 24 hours free of
d elivery charge at a minimum order value of EUR 75 or more, and their range extends
from bread and bread rolls, cakes, gateaux/flans and pizzas to American bakery and
organic baked products. On the other hand anyone who insists on original Canadian
cookies, brownies or Shortbread will find what they need at www.timinberlin.de.
TTS Tiefkühl Top Service GmbH, a frozen food wholesaler in Hilter, Germany, offers
a wide range of cakes and gateaux/flans. Goods are bought in the www.bessershop.com
online shop and paid for by credit card, Paypal, immediate transfer etc. Packed in
polystyrene foam boxes with dry ice, the goods arrive by doorstep delivery via DHL
throughout Germany.
DIOSNA
Bakery systems
PERFECT –
That’s typical
DIOSNA
• High dough hydration
• Best dough results
(elasticity and plasticity)
Some also runs through over-the-counter retailers’ delivery services, for example the
retail company Rewe in German conurbations offers to save customers the wait at the
checkout and carrying the goods home, and to deliver them from the required Rewe
market at an individually requested, plannable delivery time between 08:00 and 22:00
hrs. Delivery costs between EUR 2.90 and 4.90 depending on the delivery date/time,
and is free of charge at a total order value of EUR 100 and above.
• Custom-fit systems
DIOSNA – your decision for
perfect mixing systems.
130 years of experience –
perfection from the very
beginning until today.
Other retail groups such as Edeka or tegut operate in a similar way. On the other
hand, with Globus-Drive one can order one’s entire shopping online and can collect it
at a pick-up station at the required time. Globus copied this from French retail groups,
who also rely on the Click & Collect format in which customers pick up goods themselves at a drive-in station. There were around 3,000 such “Drive” stations in France
in 2013. Industry experts expect the figure to reach the 5,000 mark in 2016. MichelEdouard Leclerc, owner of the Leclerc Group, one of France’s biggest food retailers,
said recently that changed consumer behavior had confirmed his retail company’s reorientation towards a multi-channel strategy whose mainstay is the Drive format.
With 446 Drive stations, Leclerc’s sales last year were already EUR 1.9bn, and it is
now testing similar formats in Poland, Spain and Portugal.
ADVERTISEMENT
Butter-plait and farmhouse bread are among the Top 20 sales via Drive
The e-trading pioneers also include the Swiss company Migros and its “LeShop.ch”, a
supermarket with around 12,000 products from fruit and vegetables to pet-care products.
On the web for the first time in 1998, its turnover in 2013 was close to CHF 160m.
www.diosna.com
52
MARKET
an online delivery service for high-quality regional foods including breads from the BioBackHaus Berlin (Berlin Organic
Bakery), made headlines recently. Although the shop is still
»The shop is still in the early startup
phase, the initial funding comes from
Rocket Internet by the Samwer Brothers «
in the early startup phase, the initial funding comes from Rocket
Internet, which is in fact backed by the Samwer Brothers,
who earned their money with Internet shops like Zalando.
Tengelmann Ventures has now also entered with a EUR 3.2m
holding in Bonativo, for which it received just about 14 % of
the shares. Incidentally, the Samwer Brothers are also behind
other food delivery services such as Shopwings, Eatfirst or
Hellofresh.
++ Farmhouse bread: among the Top 20 products in
LeShop’s Drive
55,000 customers regularly buy from LeShop, mainly young
families and working mothers. Delivery is either to the shopper’s home (costs between CHF 7.90 and 15.90 depending on
the purchase value), or the goods are ready for collection at
the Drive station at the earliest two hours after ordering,
Mondays to Thursdays until 20:00 hrs, Fridays until 21:00
hrs and on Saturday until 17:00 hrs. Incidentally the Top 20
best-selling products in “Drive” include butter-plait for a
traditional Swiss breakfast, and farmhouse bread.
High flyer Ocado, UK
Of the grocery articles sales in Great Britain (food and non-food
product ranges in supermarkets) worth around GBP 175bn,
more than 60 % still goes through the check-outs of classical
supermarket operators such as Tesco, ASDA, Morrisons,
Waitrose etc. Another 22 % is accounted for by convenience
Samwer Brothers promote online delivery services
in Europe
Online retailers like Lebensmittel.de and food.de make do
entirely without “Drive” and deliver throughout Germany from
central warehouses. The Berlin start-up company Bonativo,
++ Ocado’s range of baked goods extends from branded bread to
Gail’s Bakery American Pumpernickel Bread
++ Organic breads from BioBackHaus are in the product selection
in Berlin, Germany
shops, most of which are operated by the same groups. Discounters, mainly Aldi and Lidl, now make up more than 6 %,
online retailers amount to 4.5 % and the remainder is spread
across all the other formats. The biggest growth dynamic is
forecast for online retail. Last year the British already bought
more than twice as many grocery items per head online as
the Germans. On the other hand the supermarkets are losing
market shares, which is why topmost heads rolled at Tesco
recently. To stay in the game during the rise of online retail,
three Goldman-Sachs bankers founded the online grocery
retailer OCADO.com in 2000, which has been listed on the
MARKET
London Stock Exchange since 2010. Ocado now operates three logistics centers in the
country, and in 2013 it delivered 150,000 orders per week for the first time. Annual
turnover had already reached the GBP 1bn mark in 2014. Ocado now works not only
on its own account but also for the supermarket operator Morrisons, and is in search
of additional partners in the retail business throughout Europe.
Two things lie behind Ocado’s success: a perfect IT solution and three fully automated
logistics centers. The IT system receives orders via all the forms of modern media such
as PCs, smartphones, tablets etc., processes them and combines them into intelligent
delivery rounds. The drivers are in turn equipped with tablets through which they
THE CONVEYOR BELT EXPERTS
Around the world,
more food is
proofed, baked,
cooked, cooled
and frozen
on our
conveyor belts.
» Whatever the heart desires is delivered, from ‘ultra-fresh’
fruit & vegetables and fresh and dried products to chilled and
frozen goods, including ‘free from’ and organic items «
can be redirected to suit the traffic at any time, with the result that the time window
of one hour agreed with the customer is sufficient for them to make the delivery.
Whatever the heart desires is delivered, from “ultra-fresh” fruit & vegetables and the
entire range of fresh and dried products to chilled and frozen goods, including “free
from” and organic items.
Something that started as a delivery service for higher earners – 55 % of Ocado customers
had an annual income of more than GBP 60,000 in 2006 – has now reached the general
public, and today 70 % have annual earnings below GBP 60,000. Whereas in 2006
they were all in the “affluent region” of London and the South-East, today only half
of them live there. 82 % of purchasers are female, and here again working mothers are
strongly represented. In 2013 each female customer spent on average almost GBP 110
per shopping expedition. Branded goods as a proportion of purely grocery sales in
Great Britain amount to 54 %, substantially higher than in most other European
countries. Considering all the retail goods segments, the proportion of branded goods
is 45 % in Great Britain, while in Germany it is 44 %. Ocado has also moved over to
including own brands in its product range. Weekly turnover of own brands was already
GBP 2m in late 2013, and continues to show a rising trend. +++
Ask for
Ashworth.
The crucial aspect is logistics
Software that accepts and manages orders can be installed quickly, but it’s still
far from all that needs doing. Anyone who wants to sell successfully on the
Internet needs constant updating of the site and the product range on offer, and
far more importantly a logistics solution that costs as little as possible. Because
although consumers are willing to pay a few cents for the convenience, this willingness is not very robust. Even big delivery services reach their limits quickly in
that respect unless they are backed by a faultless, fast, fully automated warehouse and logistics system. That’s why, other than collection by customers
themselves, there are only three alternative options for smaller suppliers.
Although a parcel service does all the work, a parcel may occasionally take
slightly longer, and the consumer still has to chase after it. Freshness is a different matter. The second option is the good old courier. That’s more expensive
and needs more in-house organization, but also has the advantage that he/she
can appear as the company’s charming business card, assuming he/she has
the necessary charm, which is in turn a question of staff selection and pay. In that
that are now coming into being at least in the majority of towns and conurbations.
The same applies to them as to all outsourced service providers: one must select
the right service provider, otherwise one’s customers will be angry.
ADVERTISEMENT
case freshness is certain. The third route are local delivery services of the kind
www.ashworth.com
59mmX265mm_En.indd 1
2/26/2014 8:12:29 A
commercial reasons.
PAC K AG I N G
The challenge
Keep up with increasing production speeds by integrating the right coding systems
with today’s flow wrappers.
© Videojet
54
++ Thermal Transfer Overprinting (TTO) – digitally controlled printheads, integrated directly into the packaging equipment,
offers fast changeovers, accommodating speeds up to 1,000 millimeter per second and pack rates up to 400 packs per minute
+
Baked goods companies are increasingly offering individual and smaller portioned packages, necessitating
faster packaging line speeds, as well as a greater variety of products, requiring greater line flexibility. One preferred packaging
format to best meet these challenges is flow wrapping.
Flow wrapping can wrap and protect a wide variety of baked
goods products and the size and shape of each product can
impact packaging line speeds. For example, coffee cakes may
be packaged at 65 products per minute, while individual
crackers can be packaged at over 300 per minute.
Coding on fast-moving flow wrapped baked goods
Regulation requires bakeries around the globe to include expiration and manufacturing information on their products,
and flow wrapped products are no exception. It’s a challenge:
the speed of flow wrappers are increasing to improve throughput and yet coding on faster lines becomes more difficult.
Baked goods companies have a variety of coding technologies,
such as roller printers or hot stamp printers, and digital
printers, such as Thermal Transfer Overprinters (TTO), to
solve this challenge.
Digital coding printers offer reliability, flexibility and fast
changeovers, facilitating maximum productivity and attractive
cost of ownership. There are three specific types of digital
printers specifically suited to be integrated with flow wrapping
machinery: TTO, Continuous Ink Jet (CIJ), and Laser Marking
Systems.
TTO, the most prevalent technology, prints high resolution
codes directly onto flexible films by using a precision thermal
printhead and a thermal ribbon. These systems print crisp
and near letter quality text, graphics, batch numbers, real-
time dates and bar codes. Most advanced TTO printers can
print a resolution of 300 dots per inch (DPI) or 12 dots per
millimeter.
TTO printers must be integrated directly with the packaging
equipment. Thus, when purchasing a TTO printer, one should
carefully consider the integration of their new TTO printer
with their new or existing flow wrapper. While the function
may be the same, flow wrappers from different manufacturers
are built differently and can require specialized brackets
and other accessories. Therefore, it is important to find a
PAC K AG I N G
company with the right experience and accessories to complete
the integration seamlessly.
Regardless of the margin profile of the product, hitting pro
duction targets every day is critical and any unscheduled downtime that stops product from getting out the door should be
reduced or virtually eliminated. Thus, baked goods companies
should look for TTO printers that have been designed for
maximum uptime and a low cost of ownership. TTO printers
» Digital coding printers offer reliability,
fast changeovers, maximum productivity
and attractive cost of ownership «
can be extremely reliable and require minimal maintenance as
compared to other coding technologies, but some TTO printers
maximize the use of ribbon in the printer which leads to ribbon
savings and reduces downtime required to replace the ribbon
on the line. Additionally, the time between changes can be increased with the use of longer ribbons, and since ribbon replenishment will be required for any TTO printer, one should
choose a printer that makes ribbon replacement easy.
++ Continuous inkjet (CIJ), the most versatile of the coding systems,
creates dot-matrix characters using individual ink drops printed
directly onto the film, either before or after packaging has
occurred, accommodating most packaging types and speeds
ADVERTISEMENT
© Videojet
Alternatives to TTO: CIJ and Laser
Although not a common occurrence, line speeds of more than 300
packages per minute may exceed traditional TTO print c ycles.
Speeds greater than 1,000 millimeters per second and pack rates
greater than 400 packs per minute are at the extremes of most
TTO capabilities. In this case, alternative coding technologies
such as CIJ and Laser Marking Systems are better suited.
PAC K AG I N G
© Videojet
56
++ Laser marking systems use a beam of infrared light to create permanent codes by changing the colour of the marked substrate or ink in
packaging or by removing surface coatings to form characters, which are resistant to most abrasions and solvents
Unlike TTO, CIJ and Laser Marking Systems can code on
p ackaging either before or after products are wrapped. Coding ideally occurs before the film has been formed around
the package where control of the film is greatest. Installation
of the CIJ printhead or Laser Marking System within the
wrapper can be challenging but the reward is better print
quality and precise code positioning. Many CIJ printers have
custom head mounting and configurations such as 90° bends
on the printhead to accommodate machines with tight clearances. Similarly, many Laser printers offer accessories such
as beam turning units and specialized brackets to integrate
with flow wrappers.
Once products are packaged, they tend to be conveyed without strict guides. Variation in product positioning such as
distance from the printhead and the laser and variable speed
can affect print quality and positioning. Yet CIJ and Laser
Marking Systems are tolerant of some variation in distance
and substrate variation.
CIJ is the most versatile of all coding systems. With CIJ,
printed characters are made up of individual ink drops, which
form dot-matrix characters. This method of marking is used
most often to print alphanumeric codes such as expiration
About Videojet Technologies
Videojet Technologies is one of the world’s leading companies in the product identification market, providing
in-line printing, coding, and marking products, application specific fluids, and product life cycle services.
The company employs over 3,000 team members in
26 countries worldwide. In addition, the Videojet distribution network includes more than 400 distributors
and OEMs, serving 135 countries.
dates or manufacturing data. Matched with applic ation specific inks and solvents, this type of printer can be used on
nearly all types of package types and speeds.
One should choose a CIJ printer with easy and predictable
maintenance and that allows for long run times without even
handling the printer. Yet selecting the right CIJ printer is
only part of the solution. Choosing the right ink is just as
i mportant. Different package types and production environments require different ink technologies. Some inks are environmentally friendly and can be found in different colors.
Some are water resistant and others have special characteristics such as ‘Ultraviolet (UV) readability’ inks.
Laser systems mark products in one of three ways: by ab
lation or removal of surface coatings revealing what is underneath, by changing color of the marked substrate or by exciting an ink with a pigment to change color. A major benefit of
laser marking is that codes are permanent. The code is resistant to most abrasions and solvents and marks can only be
destroyed through physical removal of packaging material.
Unfortunately, while laser marking systems can keep up with
high speed lines, the systems cannot mark on all type of
films. Typically, on metallized foil, it is possible to ablate the
laminate or the ink on the laminate but it is usually not possible to apply laser codes on polyethylene film. To help ensure
laser marking success, it’s important to provide film samples
to a coder equipment supplier for testing and evaluation.
In fact, every flow wrapping application is different and may
have special requirements that better suit one coding technology over another. To best gain the competitive edge,
baked goods companies should work closely with an inno
vative leader in video coding that will help specify and install the best solution.
Author: Matt Perkins +++
Now
available!
Comprehensive overview of the latest innovations
within the bakery markets
Hard copy, 176 pages, EUR 30 + VAT + handling/postage
fotolia.com © ngaga35/ © dispicture
f2m food multimedia gmbh
Ehrenbergstr. 33 · 22767 Hamburg · Germany
Phone: +49 40 39 90 12 27 · Fax: +49 40 39 90 12 29
E-mail: [email protected] · www.foodmultimedia.de
commercial reasons.
RESEARCH
Influencing the rheological
properties of wheat dough – part 2
The properties of wheat dough are firstly the result of variety-specific genetic information.
Secondly they result from so-called epigenetic effects of environmental origin due to soil,
climate etc. which can, among other things, modify a variety’s DNA. (Continuation of the article
in baking+biscuit, Issue 1/2015, page 46.)
+
Whereas the work carried out previously focused on
stabilizing the rather weak flours (use of baking agents
with a correspondingly stabilizing effect, e.g. via oxidation, it
was necessary to adhere to rather short dough production
methods and the use of pre-doughs was technologically limited),
the processing of today’s flours is aimed at tending to “weaken”
the strong quality characteristics of the available flours, e.g.
through pre-doughs or sourdoughs and by prolonged dough
management methods (e.g. proofing control methods), in
order to give the rather less favorable hydration properties
and lower enzyme activities of these present-day flours more
time for the corresponding conversion reactions.
In principle today’s flours create increased volume and then
other improved quality features (aroma, flavor, shelf life etc.)
if more pre-doughs or sourdoughs are used compared to the
past. The use of scrap dough or some proofing control methods achieve similar results, so care must be taken to ensure
there is no doubling of the effects.
Author
Prof. Dr. Klaus Lösche
Institute Director
Bremerhaven Institute for Food Technology and
Bioprocess Engineering (BILB)
Am Lunedeich 12, 27572 Bremerhaven, Germany
www.ttz-bremerhaven.de
© fotolia.com/froxx
58
For example were one to process flours dating from 1970
with the technologies commonly used today (pre-doughs,
proofing control methods, corresponding baking agents),
this would in every case lead to very unfavorable product
quality characteristics, because the quality data at that time
(weak protein values, high enzyme activity) do not “tolerate”
today’s technologies and methods.
In total, our current bakery technology resembles the technology that has always had to be used in the USA, for example,
because processing the strong wheats that are usual there requires the use of sponges, pre-doughs etc. Moreover, the
weak flours of earlier times are another reason why the baking agent industry in Europe was able to develop comparatively more strongly after approx. 1900 and after 1950 than
in the USA, for example.
As generally understood, wheat gluten produces the fundamental rheological dough properties mentioned above, and
thus also primarily determines the baking properties (figure 7).
The glutenins of wheat proteins, among other things, are what
form the partly very high molecular weight structures (molar
masses: several million Daltons) and which determine the
dough rheology, among other things (mainly elasticity). Facts
of general interest in relation to wheat proteins are that they are
markedly hydrophobic (tyrosine, leucine) while simultaneously
displaying many hydrophilic regions/properties (glutamine
represents cohesiveness), and also that this complex protein is
present in a highly amidated form (basically proteins of this
RESEARCH
7
Functionality of gluten
+ Insolubility in water
+ Swellability in water
+ Relatively large molecular mass of the glutenins
+ limited helix formation due to a high proline
content (10–15 %)
+ high glutamic acid content (>35 %)
+ large proportion of amide groups (level of
a midation approx. 85 %)
+ many amino-acids with hydrophobic radicals
(approx. 35 %)
+ Interactive reactions with lipids
+ Linking together of several peptide chains
via disulfide bridges
+Other
Source: ttz-BILB
+ Glycoprotein content
kind foam scarcely or not at all). Moreover it also displays
only a limited helix fraction (proline effect) and is redox-
reactive due to thiol groups and disulfide groups etc. etc.
However, the polymeric carbohydrates (starch, hemicelluloses) are also what ensure water binding and gelatinization,
and in their overall interactions with proteins and lipids
co-determine the “baking property” phenomenon.
The hydratability of (today’s) flour particles represents a
special but very topical problem, because this has become
comparatively more difficult since the introduction of the
new varieties, and the baker needs correspondingly more time
than previously, and/or uses different process conditions,
to achieve the swelling of a flour particle and adequate
dough development. One of the causes of this more difficult
hydratability of today’s flours is that the starch grains are
coated with a (wafer-thin) protein layer that acts as a barrier
to heat and material transport processes (hydration). This
factor alone is what necessitates the modified process conditions when processing today’s flours (pre-doughs etc., see
above). In this context, the hydration of isolated flour particles
by water introduced at high pressure (e.g. 5 or even 100 bar)
can accelerate the transport of water through these protein
membranes and can bring about fast dough formation
within seconds if necessary (cf. the RapidoJet).
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According to the modern view, the assumption that the
constituents starch, proteins, hemicelluloses, lipids etc. are
present in wheat dough almost side by side is not entirely
sustainable. On the contrary, it must be assumed that very
specific conjugates exist, occurring as a result of material
interactions due to the process conditions, among other
things. Thus we know about starch-lipid conjugates, protein-
hemicellulose conjugates or protein-lipid conjugates etc.
In fact it is also precisely these conjugates with their very
specific functional properties that influence and determine
baking properties.
RESEARCH
of the variety, among other things.
However, these boundary layers are
what definitively co-determine the
properties mentioned above (dough
development/hydration, porosity,
me
chanical stresses in flat baked
products, volume, color, flavor etc.).
8
Nitrogen
Bound lipids (%) relative to
total lipids in the dough
Dough
Air
20
30
Moisture (%)
40
100
200
300
400
500
600
Energy expended, KJ kg-1
45% moisture
Source: ttz-BILB
60
When the effect of polar lipids is
considered in this context (emulsifiers naturally present in flour,
among other places), it becomes
clear that protein-lipid interactions
are relevant to the occurrence of
boundary layer stabilization and
flexibilization, and therefore have a
positive effect on the volume of
baked products and their porosity.
Hydrophobic interactions of this kind
occur to a greater extent when a
dough is manufactured under anaerobic conditions, e.g. under nitrogen or partial vacuum.
This explains why a dough manufactured under partial vacuum binds very much more water and also binds it more
firmly (smaller baking loss) than conventionally produced
doughs. Hydrophobic interactions predominate under such
conditions.
++ Effect of aerobic and anaerobic (nitrogen) conditions on lipid bonding in wheat dough
during mechanical dough development (modified after Lösche)
If the hydrophilic and simultaneous hydrophobic properties
of gluten proteins are taken into account, it can already be
assumed theoretically that specific interactions with corres
ponding partners will occur during the dough phase. Thus it
is known that wheat proteins react with carbohydrates
(glycoproteins) or that proteins react with lipids etc. (protein-
lipid interactions). One or other of these interactive reactions
predominates, depending on the process conditions (e.g.
pressure, temperature, atmosphere). Thus hydrophilic reactions
are more likely to dominate at low temperatures (glutamine
forms hydrogen bridge bonds, which determines a dough’s
cohesiveness), whereas redox reactions such as SH/SS interactions in the case of gluten proteins occur increasingly at
moderate temperatures (elastic properties occur preferentially at dough temperatures around 20–25 °C for example).
On the other hand hydrophobic interactions need higher activation energies and accordingly will predominate only at
elevated temperatures (to an increasing extent above 30 °C
and up to temperatures of >100 °C).
One well-known fundamental property of gluten proteins is
their low (non-existent) solubility in water and their gas retention ability, which is a causal contributor to the ability to
manufacture an open-pore baked product (including as a consequence of gas formation by yeasts, for example). Such a baked
product represents a solid foam (crumb with pores), and in
the physical chemistry sense the dough can be defined as an
emulsion.
However, how are we to understand the fact that such a foam
is sometimes more or less coarsely porous or why the volume
of a baked product is larger on one occasion and then smaller
again? In each case it can be assumed that the interface between a pore (gas core) and the surrounding matrix has been
stabilized and flexibilized to a different extent that is typical
Similar observations can be made at higher dough temperatures, e.g. >30 °C (increased hydrophobic interactions). For
practical purposes this means that a croissant, for example,
tastes more like a croissant (and browns to a greater extent)
when the corresponding dough was kneaded under partial
vacuum, or a biscuit/cookie tastes more like a biscuit/cookie
when the corresponding short pastry dough was kneaded
under an N2 atmosphere (figure 8). Increased lipid binding
to the dough matrix occurs in both cases, and among other
things there is also greater protein-lipid interaction. Reactions of this kind lead to very stable boundary layers, which
characterize among other things the fine pore structure of a
crumb. The specific baking technology effect of phospho
lipases, for example, which are observed at an extremely
small dose and under “normal ambient conditions” (good
dough properties, large volume, fine porosity etc.) can also be
understood better against this background. Thus the stabilization and flexibilization of boundary layers by protein-lipid
interactions, for example, plays a bigger role in baking technology than is generally assumed. It is repeatedly apparent that
merely by varying the ambient conditions (pressure, tempera
ture, atmosphere) it is possible to create correspondingly
modified dough and baked product properties that are able
to generate specific desired effects.
In this respect it is particularly interesting that so-called
puroindolines (PINs) control and influence in a relevant way
the aforesaid properties needed for the interface stabilization
RESEARCH
(emulsification) of dough. Puroindolines are special peptides (a distinction is made between a & b PINs) formed by
individual cereals in a species-specific way. For example
hard wheat cannot synthesize puroindolines but soft wheats
can do this very well, and whereas spelt also shows these
puroindolines, emmer wheat or even maize/corn does not
have such genetic information, etc. Therefore these peptides
determine for example the milling properties or swelling
properties of the corresponding cereal species. Whereas hard
wheat milled products show distinctly greater proportions
» A croissant tastes more like a croissant
when the corresponding dough was kneaded
under partial vacuum ability «
of damaged starch, these proportions are very small in milled
products from soft wheats. This is caused essentially by the
puroindolines. They determine among other things the grain
hardness (brittleness); they shorten dough development
times (the ability of a flour to be hydrated etc.) and they obviously cause a change of charge during a dough phase from
an initially anionic charge (after the mixing machine) to a
cationic charge (before baking). These functional peptides
(a+b PINs) do not belong to the actual gluten proteins. They
are themselves cationic (pH 10), and above all also very
hydrophobic (approx. 13 kDa) and are localized on the surface of a starch grain. Their function, among other things, is
to act as a mediator of interactions between enzymes (enzymes, e.g. lipases, are activated), starch, hemicelluloses and
proteins etc. Their specific ability to react with lipids
(protein-lipid interaction), leads among other things to very
strong foaming properties (PINs form and stabilize foam to
a tenfold greater extent than egg white!), with the result that
corresponding foam structures occur and these influence
the porosity of a crumb. The more effective this group of
substances is in a dough (depending on the process con
ditions, among other things), the finer the pore structure,
for example, that can be expected in the baked product. The
more hydrophobic interactions for example are forced
through higher dough temperatures (30 °C or above), the
more such interactions are promoted and corresponding
results are obtained.
Therefore the reactivity of these PIN peptides as a function
of pressure, temperature, atmospheric conditions etc. is what
can determine, more than many other substance groups, the
rheological and baking properties of a dough. For example
among other things the hydrophobic interactions in a dough
(e.g. protein-lipid interactions) are what essentially – and
more than is usually known and utilized – definitively influence
a dough and its properties, and thus the qualities of baked
products.
Therefore the correct handling and influencing of these reactions in a dough can both modify the dough properties
and baking properties and also contribute to enabling techno
logies to be changed, simplified and optimized.
—
The list of literature references can be found in Part 1 of the
article (baking+biscuit, No. 1/2015) on Page 49. +++
ADVERTISEMENT
GREAT BRITAIN
61
commercial reasons.
RESEARCH
The specifics of developing technologies
for specialised bread and bread products
The article contains fundamental principles for the development of a range of specialised bread
products intended for children, sportsmen and geriatric diet, as well as for persons suffering from
type 2 diabetes.
1
Preparation of semi-ready product on the basis of …
wheat germ flakes
and kefir
wheat germ flakes and
dry curd serum
wheat germ flakes, calcium lactate
and Vita no. 3 starter
(kefir, wheat germ flakes,
first grade wheat baking
flour, water)
(dry curd serum, wheat germ
flakes, first grade wheat
baking flour, water)
(wheat germ flakes, Vita no. 3 starter,
calcium lactate, first grade
wheat baking flour, water)
Tn=34–38 °C, W=50–55 %,
proving – 90 min
final acidity – 5 degrees
Tn=34–38 °C, W=50–55 %,
proving – 240 min
Tn=34–38 °C, W=50–55 %
proving – 90 min
dough preparation
(semi-ready product based on: first
grade wheat baking flour, yeast, salt,
granulated sugar, sunflower oil, refined, lecithin, water)
(semi-ready product based on dry
curd serum, first grade wheat baking
flour, yeast, salt, granulated sugar,
sunflower oil, refined, lecithin, water)
(semi-ready product based on dry
curd serum, first grade wheat baking
flour, yeast, salt, granulated sugar,
sunflower oil, refined, lecithin, water)
Td 28-30 °C, W=42–43 %,
fermentation – 60 min
final acidity – 3.2 degrees
Td 28-30 °C, W=42–43 %
Td 28–30 °C, W=42–43 %
Cutting, proofing, baking
+
++ Technological preparation chart of semi-ready products with specific functional purpose.
Our analysis of bread and bread products markets has
shown that the tendency noticeable in numerous countries consists in reducing the consumption of mass produced
varieties and a rise in demand for specialised products.
In FSBI SRI of the bread making industry work was carried
out to create nutritionally balanced recipes for bread products
for children, older people and sportsmen. Based on the data
from the Nutrition Institute of the Russian Academy of
Medical Sciences (RAMS) the most acute problem in ensuring
Authors
L. А. Shlelenko, Candidate of technical sciences (left)
О. Е. Tyurina, Candidate of technical sciences (center)
Е. V. Nevskaya, Candidate of technical sciences (right)
Federal State Budgetary Institution Scientific-Research
Institute for Bread-making Industry (FSBI SRI)
adequate nourishment for children is the deficit of protein,
dietary fibres, such micronutrients as vitamin С, vitamins of
В group, beta-carotene, iron, calcium, iodine, folic acid. Their
deficit impacts on the physical development of children and
teenagers, contributes to the development of chronic illnesses.
The main principle in modelling components for bread
products formulations is to ensure their safety and achieve
the required consumer properties in conditions of optimal
technological processes.
Source: FGBNU NIIHP
62
RESEARCH
2
0.3
0.09
0.24–0.28
0.08
0.25
0.07
mmol/l
0.15
0.05
0.04
0.03
0.1
norm 0.6-0.08
0.02
0.01–0.02
0.01
0
0
40 % patients
60 % patients
100 % patients
++ Regulating and modulating bread products influence on blood anti-oxidant activity
Raw materials included in products’ formulations for children
contain micronutrients necessary for this age-group. Minerals
and vitamins are easily digestible thanks to the use of natural
ingredients.
In particular, there exists a favourable combination of vegetable (for ex. wheat germ flakes) and dairy products (kefir [a
type of yogurt], curd (cottage) cheese, dry curd serum).
Numerous literary sources indicate that a high fermentation
(alpha-amylase, proteinase and peptidase) activity in wheat
germ flakes weakens the condition of protein-proteinase and
carbohydrate-amylase complex and may cause dough dilution
thus complicating the operation of dough dividers and dough
preparation equipment. Dough preparation methods were
developed to reduce such fermentation activity, improving
consumer properties of the products and their microbiological
safety based on semi—ready products with a specific functional purpose [1].
The preparation of the above mentioned products shown on
figure 1 was carried out using three formulation variants, including wheat germ flakes, kefir, dry curd serum, calcium
lactate. Besides, part of the quantity of first grade wheat
bread flour, stipulated in the formulation, was diluted with
water to achieve moisture of 50–55 %. [1] In semi-finished
products manufacture “Vita 3” starter was used, which is
isolated from an industrial preparation “Bifidobacterin”. The
starter contains pure cultures of lactic acid bacteria – L. Plantarum 52-AH, L. SanfranciscoE-36 and bifido-bacteria Bifido
bacteriumbifidum 2 (bifidum 2).
Products manufactured using this technology were characterised by heightened microbiological purity; potato disease
development was delayed by 24 hrs in comparison with control group. The introduction of natural fortifiers increased the
actual protein, calcium, vitamins, amino-acid score content: lysine, threonine, valine, isoleucine, depending on the type of
products.
When consuming these bread products in a daily amount of
100 g. the daily requirement in nutrient materials for children
and teenagers was covered as follows: vitamins В1 – 22.5–
32.0 %, В2 – 9.5–14.0 %, РР and 17.0–27.0 %; iron – 11.0–
16.5 %, calcium – 7.0–10.0 %, dietary fibres – 18.0–36.0 %,
protein – 12.5–16.0 % [2].
At present the population of old and elderly people in the
Russian Federation numbers over 25 mil. An adequate diet is
important in sustaining the quality of life and health, especially in old age.[3].
The scientists working in our Institute have completed their
work aimed to create technologies and a range of bread
products for geriatric-dietary purposes.
About 90 % of old and elderly persons suffer from digestive
organs diseases. One third of visits to the doctor by the elderly
results from cardio-vascular diseases. Bread products undoubtedly play an important part in the diet of the elderly.
In developing the formulations for such products our scientists
took into account the main requirements for this product
group [4].
When studying the biotechnological potential of raw materials
our scientists have found that it is good to use powder from
Jerusalem artichoke tubers, crushed wheat semola, buckwheat flour, linseed, flour made from pumpkin seeds, linseed
flour, salt with reduced sodium content in the formulation,
in particular for people suffering from digestive tract and
cardio-vascular diseases [5,6].
To confirm the effectiveness in the diet of the elderly of these
bread products, developed jointly with ‘Scientific-clinical
gerontology centre’, clinical trials were carried out. Patients
aged 60 to 80 with various digestive tract and cardio-vascular
diseases (chronic gastritis, cholecystitis, pancreatitis, colitis
and angina) took part in these trials.
Resulting from the inclusion in the diet of these bread products
a tendency towards improved health was recorded: we have
observed a reduction in the pain syndrome, a tendency towards
normalisation of the gastrointestinal tract motility, paroxysm
of angina pectoris was reduced, cholesterol levels dropped. It
has been established that bread in the diet contributes to
partial restoration of intestinal microflora, stabilises summary
antioxidant blood activity (see figure 2), which is extremely
Source: FGBNU NIIHP
mmol/l
norm 0.6-0.08
0.06
0.2
0.05
0.06–0.08
63
RESEARCH
120
60
100
50
% of initial level
80
60
40
20
40
30
20
10
0
30
60
120
180
0
min
30
60
120
180
min
products containing barley flour
products containing buckwheat flour
wheat bread (control)
wheat bread (control)
++ Change in post-nutrition glycaemia with the consumption of bread products
important because the basis of pathogenesis of numerous
diseases, including old age pathology, is the intensification
of free radicals reactions [7].
Scientific-R esearch Institute of Nutrition and the Russian
Academy of Medical Sciences enabled to determine their
glycemic index which amounted to 55,0 % (figure 3).
As a rule, elderly people tend to get type 2 diabetes, and it’s
connected with a drop in sensitivity to insulin of muscle, fat
and other tissues.
It’s impossible to treat this illness without following a diet.
Modern dietary therapy for diabetes requires using in the diet
products containing carbohydrates with low glycemic index
combined with vegetable and animal proteins, monitoring
the quantitative and qualitative composition of fatty products,
and obligatory inclusion in the diet of essential polyunsaturated fatty acids sources, adequate vitamin and mineral content, preferably from natural sources [8].
Development of the ingredients for bread products intended
for people with diabetes was carried out jointly with scientists
from Scientific-Research Institute of Nutrition and the Russian
Academy of Medical Sciences.
Among the components used in the formulation the following
were included: barley flour, apple pectin, refined deodorised
sunflower oil, dry fat free milk and other ingredients.
Barley flour has a low glycemic index. Barley grain, as opposed
to wheat, contains less mono and di-saccharides, starch,
more dietary fibres, both soluble and insoluble. Soluble dietary fibres are represented mainly by β-glucans, which help
regulate glucose levels in the blood.
The method of product preparation [8] impacts on its glycemic index: in prolonged dough fermentation a deeper hydrolysis of bread carbohydrates occurs in human organism.
We have developed a technology for the preparation of bread
products for diabetics whose main element is the preparation
of a swelling semi-ready product, duration of dough fermentation 20–30 min at temp. of 24–27 °С.
The introduction of barley flour as a swelling semi-ready
product contributes to a fuller hydration of protein substances in the mix of barley and wheat flour, improvement of
rheologcal properties of the dough and bread quality [9].
Clinical trials of bread products in the Department of
Metabolic diseases of the Therapeutic Food Clinic of the
Structure analysis nutrition for sportsmen active in various
sport disciplines carried out in series of studies has shown
that at present basic and specialised products for sportsmen
are unable to satisfy the requirements of their organism in
nutrients and biologically active substances [10,11].
Based on the data from the Scientific-Research Institute for
Sports Medicine (RGFKSMiT) sportsman’s diet contains
760–820 kcal of bread products, and these are the most accessible and easily digestible foods which enable the correction of nutritional value [12].
Jointly with the Scientific-Research Institute for Sports
Medicine we have identified priority sports for which these
specialised bread products developed by us are suitable,
namely: speed and power sports.
The analysis of scientific (medical) literature resulted in the
definition of key medical-biological recommendations for
sportsmen relating to nutrition.
For sportsmen active in speed and power sports a list of ingredients has been selected which possess immune-modelling, anti-oxidant, pre-biotic properties, and contain such irreplaceable macro and micronutrients as: whole wheat flour
(source of protein, dietary fibre and essential micronutrients),
corn (maize) oil (source of polyunsaturated fatty acids), biologically active food additive ‘Erakond’ (source of anti-oxidants), dry flour gluten (source of vegetable protein), Poshekhonskiy cheese (source of protein), dry fat free milk (source
of protein), fructose (source of simple carbohydrates).
Development of functional properties in bread products for
sportsmen’s diet was done taking into account substantiated
quantitative ratio of components in the formulation based
on the principles of nutritional combinatorics. This enabled
the achievement of the required pre-set physical-chemical
and organoleptic product characteristics.
It has been established that the introduction of suitably selected formulation components contributes to an increase in
anti-oxidant activity of the products by 23–82 % in comparison
Source: FGBNU NIIHP
3
% of initial level
64
RESEARCH
4
250
200
150
100
50
0
control
with oat bran (OB)
with OB, linseed
and sesame seed
with OB, chickpea flour and
sunflower seeds
with OB, chick-pea
flour and egg white
++ Antioxidant activity of products for sportsmen engaged in power sports
with the control (without additives). Figure 4 presents the
anti-oxidant activity in products intended for sportsmen active
in power sports.
The calculation of nutritional value based on methodology
developed in the Scientific-research Institute of bread baking
industry has shown that introducing into bread formulation
of ingredients studied resulted in an increase of protein content – to 16 %, fats – to 38 %, MDS – to 53 %, iron – to 56 %,
dietary fibre – to 54 %, calcium – to 68 %, vitamins: В1 to 50 %,
В 2 to 70 %, РР – to 61 % depending on the type of product
[13,14].
Based on our research we have developed and approved docu
mentation for bread products for diabetics, children and the
elderly.
Bibliography
1. Kostyuchenko, M.N., Shlelenko, L.A., Tyurina O.E.,
Bykovchenko, T.V., Nevskaya E.V., Present day solutions to increase ‘sell by periods’ of bread products//
Khlebopechenie v Rossii, Moscow, 2012, no.1, pages
10–12
2. Nevskaya E.V., Shlelenko, L.A. Bread products for
children based on natural ingredients// Konditerskaya
sfera – Moscow: 2013. – no. (50). – pages 46–47
3. Kosovan, A.P. Conceptual approach to shaping the image
of a bread making plant for the middle of the XXI c.
and formulation of topics for fundamental scientific
research// А.P. Kosovan. – М.: 2012.–52 pages.
4. Yudina, S.B. Gerontological nutrition technology //
S.B.Yudina.– М: DeLi print, 2009.– 228 pages.
5. Shlelenko, L.A. Specific features of bread products
technology intended for the elderly // Shlelenko, L.A.,
Tyurina, O.E., Kostyuchenko M.N., Borisova А.Е. //
Khlebopechenie Rossii.–2012.– no. 6, pages.18–20
6. Tyurina О.Е. Development of the range and technologies for bread products production containing pumpkin seed flour for the elderly // Tyurina О.Е.,
Shlelenko, L.A., Kostyuchenko M.N., Tyurina I.A.//
Khlebopechenie Rossii.–2013.– no. 6 .pages.20–22
7. Evaluation of the impact of bread products complying
with nutritional requirements for the elderly on the
organism of an elderly person: Report on scientific-research work (final) / Yakushin М.А.– Moscow: Nauchno-klinicheskiy tsentr gerontologii, 19 pages.
8. Smolyanskiy B.L. Treatment of diabetes// Smolyanskiy
B.L., Liflyanskiy V.G. – St. Petersburg, Neva.: 2055.–82
pages.
9. Kosovan А.P. Bread products technology intended for
diabetics with barley flour // Коsovan, А.П., Shlelenko,
L.A., Tyurina О.Е. // Storage and processing of agricultural produce. –2010. – no.7 – pages 54–57
10. Stepurenko, V.V. Physiological basis for nutritional
status correction for highly qualified acrobats: Thesis
summary for the title of Candidate of biological
sciences – Krasnodar, 2007. – p.. 11. Polievskiy, S.A.
Basics of individual and collective nutrition for
sportsmen. – М.: Fizkul’tura I sport, 2005. – p. 384.
11. Nevskaya E.V., Shlelenko, L.A., Kostyuchenko М.N.,
Smolenskiy A.V., Mikhailova А.V., Belichenko O.I,
Таrasov А.V. Methodological approaches to the
selection of ingredients for bread products used in food
for sportsmen with the application of principles of
modern nutrition science, Materials of the III All-Russian Congress with foreign participants ‘Medicine for
sport’ on the eve of the Olympics/ Moscow: 2013 – p.
196
13. Kоsovan А.P., Dremucheva G.F., Polandova R.D.
Methodological guidelines to determine the chemical
composition and energy value of bread products. – М:
Moskovskaya tipografiya no. 2. 2008.
14. Chemical composition of Russian food products:
Reference book / edited by corresponding member of
MAAI, prof. Skurikhina I.M. and Academician of
Russian Academy of Medical Sciences Prof. Tutel’yan
V.A. – М.: DeLi print, 2002. – 236 pages. +++
Source: FGBNU NIIHP
total content of water-soluble antioxidants,
mg/100 g
300
65
commercial reasons.
C O N S U LT I N G
Questions of the ear …
and the most important answers
What does modern science do for our daily bread? What use is hi-tech to artisan bakers?
How can a mill operator ensure that his mill is running in an optimum way?
© fotoweinwurm
++ Christian Kummer, CEO and Laboratory Manager of the vg,
working on flour type determination
+
These are just a few of the “Questions of the ear” posed
by DI Christian Kummer and his team every day.
Christian Kummer is CEO and Laboratory Manager of the vg
– the Institute for Cereal Processing in Vienna, Austria. The
vg, an accredited testing center pursuant to ÖVE/ÖNORM
EN ISO/IEC 17025, was founded in 1952 and, as it says itself,
has played a decisive part in the growth of the cereal processing
sector of Austrian indus-try. As a result of solutions such as
the Laboratory Information Management System and high-end
laboratory equipment, a client placing an order receives high-
quality data quickly and at a favorable price. In this way the
Research Establishment makes the full spectrum of professional research and development accessible even to small and
medium-sized businesses.
Trust is one of the most powerful motives for purchasing
d ecisions. That is as true as it could possibly be for bread and
baked products. The question of quality and reliability needs
valid answers. The importance of scien-tific safeguards is
obvious. According to Kummer: “Whatever comes onto the
plate – or into the breadbasket – must conform to mandatory
traceable, reproducible criteria. We see it as our main task to
secure the quality of bread and baked products.” He says that
holds true from sowing the seed to the bake-oven. Christian
Kummer adds: “As a cereals processing laboratory, we guarantee food safety by using objective, standardized tests. Further
more we are baked products manufacturers at the same time,
and we provide competence transfer for successful product
developments to enliven the market.” Kummer identifies close
contact with businesses as a further advantage (AMA Artisan
Seal and AMA Quality Seal Audits). Christian Kummer says
“We have profound knowledge available about what takes place
in practical operations.” Being familiar with the wide variety
of problems occurring on a daily basis, the vg scores points
through its uncomplicated competence in finding solutions.
“For this we also offer ‘In-house training sessions’ to highlight
new opportunities to companies here on the spot. We specialize
in developing appropriate research projects for complex issues
that cannot be cleared up immediately, and in implementing
these projects jointly with the respective company.” Moreover,
the vg maintains close contact with the Austrian Research
Promotion Agency (FFG). Customers placing orders are
therefore likewise offered the option to take over the entire
research promotion implementation at the same time. +++
Contact:
Institute for Cereal Processing
Prinz-Eugen-Straße 14
1040 Vienna/Austria
Phone: + 43 (1) 505 33 38
Email: [email protected]
www.vfg.or.at
Services provided by the vg
Range of services offered for
Analyses
Mills in Austria, Germany,
Flour analyses; Cereal milling trials; Specific cereal and flour quality; Cereals monitoring (internal/
Switzerland and Italy
external quality); Dough rheology (dough extensibility testing, kneading testing, kneading tolerance,
dough stability, proofing properties, flour treatment behavior, water absorption capacity, gelatinization
properties/baking properties, swelling capacity, baking test simulation, leavening power testing)
Bakeries,
Consultant’s report with expertise by the Institute Director acting as generally sworn and court certified
Mills
expert and assessor in accordance with Section 73 of the LMSVG (Austrian Food Safety and Consumer
Protection Act), nutrition statements/declarations
Bakery companies
Carrying out baking trials in the baking laboratory. Recipes and/or baking mixtures are developed and
trialled. Testing flour quality in the event of baking problems, product testing, AMA Quality Seal, AMA
Artisan Seal, in-house training sessions, HACCP (Hazard Analysis & Critical Control Points)
Cereals traders, Mills
Mycotoxin analysis – special laboratory line to reveal fungal infestation; hygiene and food analyses,
Bakers, Retail chains
internal and external cereal quality, variety development, marketability, enjoyability
Source: vg – Institute for Cereal Processing
66
PREVIEW
The next issue will be published on
20.06.2015 with the following topics,
among others:
Deep-fried pastries
The Swiss Coop group is restructuring its bakery locations. The
company has now invested in new lines to manufacture deep-
© f2m
fried pastries at the Gossau site. In addition to Berliner donuts,
the unit will also produce Shrove Tuesday carnival donuts for
the whole of Switzerland during the high season.
Emmer wheat
The demand for products made from ancient cereal varieties is
greater than ever. Hohenheim University’s State Plant Breeding
Initiative Urgetreide
Institute cultivated 47 varieties of emmer wheat with three spelt
varieties at 7 conventional and 7 ecological locations and intercompared them. The authors report the results of the study and
everything worth knowing about the cereal variety emmer wheat.
iba 2015
From 12th to 17th September 2015 Munich will again be the international rendezvous for the baking industry. More than 1,200
exhibitors will present their innovations, trends and technical
developments at the iba – the trade fair for bakery, confectionery
and snacks. Our article gives you a foretaste of the trade fair’s
highlights.
67
From silo to truck
Tur
Key Conc
t
ep
n
w w w.kaakgroup.com
commercial reasons.

Emmer Markel Group Market

Transcription

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