rob | BakerSA - Part 83

Raising the Bar For Mid-Range Multihead Weighers

Written by rob on July 2, 2017. Posted in Equipment, News. Leave a Comment

Raising the Bar For Mid-Range Multihead Weighers

Ishida is launching a new series of mid-range multihead weighers for the high performance weighing of free-flowing and semi-sticky products for a large number of dry, fresh and frozen food applications. The new Ishida RVE range is available in a wide choice of models, which enables the weighers to be tailored to individual product requirements.

Key to the excellent performance of the new RVE weighers is the introduction of several advanced technology features from Ishida’s top-of-the-range RV multihead weighers.

Cargill to open potassium chloride facility

Written by rob on July 2, 2017. Posted in Ingredients, News.

Cargill to open potassium chloride facility

Cargill Salt plans to open a new potassium chloride production facility in Watkins Glen, N.Y., later this year. Potassium chloride has been shown to enable sodium reduction rates of up to 50% in a range of applications, including baked foods, soups, ready-to-eat meals, snacks and sauces, according to Minneapolis-based Cargill.

Beyond flavor, sodium chloride (salt) impacts yeast and gluten development, texture, appearance, and shelf life, according to Cargill. Potassium chloride has been shown to deliver all those functional benefits when replacing sodium chloride. Cargill Salt’s potassium chloride products include Potassium Pro potassium chloride, FlakeSelect potassium chloride (potassium chloride and salt) and FlakeSelect potassium chloride/sea salt.

DSM launches enzymes for gluten-free bread

Written by rob on June 30, 2017. Posted in Ingredients, News. Leave a Comment

DSM launches enzymes for gluten-free bread

DSM has introduced a range of baking enzymes designed for gluten-free bread and other wheat-free applications. Sensory panel tests demonstrated gluten-free bread baked with the new enzymes resulted in softer, moister and more cohesive bread, according to DSM.

DSM also released the findings from its consumer insights research in the United States and the United Kingdom on gluten-free bread.

Natura Sugars: Two New Unrefined Sugars Products

Written by rob on June 30, 2017. Posted in Ingredients, News. Leave a Comment

Natura Sugars: Two New Unrefined Sugars Products

The only range of truly unrefined sugars in South Africa and exclusively sourced from Mauritius, Natura Sugars, has recently added 2 new products to their already exciting range. Golden Light Brown is a sparkling golden sugar with a subtle buttery taste perfect for everyday use, whilst the Molasses Sugar is the ultimate soft sugar giving the most intense natural molasses flavour.

Unlike normal table sugar, unrefined sugar has not been bleached, irradiated, nor decolourised by ion exchange. This preserves the natural molasses film that surrounds the sugar molecule, creating intense flavour and added health benefits.

Snacking continues to gain popularity

Written by rob on June 30, 2017. Posted in International, News. Leave a Comment

Snacking continues to gain popularity

According to a recent Euromonitor study entitled “How We Eat: The Changing Face of Global Mealtimes”, snacking continues to rise in importance as consumers move away from eating three fixed meals a day. Consumers are shifting to a more flexible pattern of snacking and grazing, with snacks now having to serve a nutritional purpose as well as just fill a gap between meals. The report notes that all day grazing, eating outside the home and on the move and eating alone are key trends.

The non-GMO revolution

Written by rob on June 30, 2017. Posted in International, News. Leave a Comment

The non-GMO revolution

Overall, better-for-you snacks continue to grow at a faster rate than the snack category as a whole. According to SPINS data supplied by BFY Brands, dollar sales for natural, organic and specialty chips, pretzels and snacks rose 6.3% compared with 1.5% for conventional snacks for the 52 weeks ending Dec. 28, 2016. “Granted, natural and organic make up only 11% of the overall snack category, but they’re contributing about 31% of the industry’s growth,” noted Gunther Brinkman, vice-¬president, contract manufacturing.

Looking to subcategories, SPINS showed sales of organic snacks jumped 18%, gluten-free up 10% and non-GMO increased at an 8.7% clip. “We’re seeing activity not only in nutritionally better-for-you snacks but also in what we call ‘ethical better for you’ products, such as non-GMO and organic, especially among millennials,” Mr. Brinkman said. “These consumers want to know not only what they are eating but also how it’s made and sourced.”

Get in on the Low GI Trend

Written by rob on June 30, 2017. Posted in Local, News. Leave a Comment

The consumer trend towards an ever-stronger preference to Low GI foods continues to grow apace, creating opportunities for bakers and bakeries to make available delicious Low GI alternatives. The human body copes better with slower absorbed carbohydrates (Low GI). Faster absorbed carbs (High GI), especially when taken in bigger quantities, tax the body’s pancreas and insulin secretion and can create serious health problems over the long term.

Sometimes this is quite easy to do – you just use lower GI carb sources to start off with. On other occasions it is more complicated, but the GI Foundation SA has assisted many a product developer to lower the GI of a product to the point that it can display a health claim. We have a great aid, the Smart Carb Guide, which should help you move forward. It is available as an e-book and in hard copy. Click here to get yours.

The GI Foundation SA is also available to conduct a day/morning workshop to your R&D Team and/or Marketing Team and offers an Endorsement Service as well as Health Audits on any range of products.

Cleaning Without Water in the Baking Industry

Written by rob on June 30, 2017. Posted in International, News. Leave a Comment

Cleaning Without Water in the Baking Industry

There is a war on water in the baking industry that focuses heavily on reducing or stopping its use for cleaning in dry facilities, unless absolutely necessary. The use or presence of water is a significant risk for Salmonella growth and cross-contamination.

This article offers several scenarios of dry cleaning and sanitizing approaches along with what is known as a combination method of cleaning — using wet and dry techniques while providing minimal water or moisture for microbial growth.

Warehouses that Enhance the Bottom Line

Written by rob on June 30, 2017. Posted in International, News. Leave a Comment

Warehouses that Enhance the Bottom Line

Often warehouse management systems (WMS) boil down to multiple applications of the same software platform to handle stacks of baskets or trays, monitoring pallets of inventory in a freezer or a combination of both distribution systems. Even though many bakeries remain deeply committed to the DSD model, they are exploring ways to not only streamline their warehouses but also synchronize their entire operations to enhance their bottom line.

Microbial Reduction Process Protects Ingredient Integrity

Written by rob on June 30, 2017. Posted in International, News. Leave a Comment

Microbial Reduction Process Protects Ingredient Integrity

Healthy Food Ingredients (HFI) has introduced a new chemical-free microbial reduction process solution that effectively reduces microorganisms while protecting the functionality and integrity of the ingredients involved by using a quick-cooling vacuum system, offering an alternative to irradiation and other pasteurization technologies.

IntegriPure’s rotation-based system evenly distributes dry, saturated steam heat for consistent pasteurization. With this system, HFI said it can now conduct kill step validation in accordance to the Food Safety Modernization Act (FSMA).

Author: rob