Author: rob

   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.

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     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.

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      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).

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    To bake where no one has baked before 

German-based Bake In Space has a mission, as its name implies, to bake bread in space, which could improve astronauts’ lives on long-duration trips. According to an article in New Scientist, bread was last eaten in space on the 1965 Gemini 3 mission. Bread’s crumbs flew everywhere in the microgravity and posed an electrical risk. Bread has been banned ever since. The Bake In Space project officially launched this March. OHB System AG will build the bread oven. TTZ Bremerhaven, based in Bremerhaven, Germany, will provide the scientific expertise for customizing the oven and developing the dough mixture.

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    2017 Tiptree World Bread Awards 

The Awards were launched in 2013 to celebrate the UK’s bread baking skills and have gone from strength to strength. New categories this year will include the Tiptree Patisserie Trainee Baker category, supported by the National Bakery School, Muntons Malt Bread category and the Irish Wheaten Loaf category.

In 2016 the Awards attracted almost 600 entries. The stellar 2017 judging panel includes star of BBC2’s Victorian Bakers, Duncan Glendinning and John Foster, as well as contestants from the Great British Bake Off, and a host of baking industry legends. The Awards are open for entries until 6 September 2017.

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     Zimbabwe loses 109 milling companies in 8 years

The economic challenges of the past 10 years have seen Zimbabwe’s operating black millers dwindle from 128 in 2009 to 23 in May 2017, country operating wheat black millers have fallen from five in 2009 to one in May 2017, according to the Grain Millers Association of Zimbabwe (Gmaz) chairman, Tafadzwa Musarara, in a speech at a command agriculture all stakeholders conference recently. Musarara gave insights into the impact of the food fortification initiative on the milling industry.

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