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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 Overwhelming interest in innovations

Interpack 2017, the world’s largest and most important specialist trade fair for the packaging industry, was a complete success. “Smart Process Solutions” was the trade fair motto under which the WP BAKERYGROUP presented smart solutions for the confectionery and bakery industry. The new WP brands under the labels of WP Pizza, WP Toast, WP Donut, WP Biscuit and WP Cracker & Pretzel Sticks attracted particular attention.

IBIE Named Among 50 Fastest Growing US Trade Shows

Building on the record-breaking success of its 2016 event, the International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™ and North America’s largest baking industry event, was honored by Trade Show Executive (TSE) as one of the Fastest-Growing Shows in the publication’s Fastest 50 Awards. For more information about IBIE, visit: www.IBIE2019.com.

White bread no less “healthy”

Recent research from the Weizmann Institute in Israel indicates that ‘cheap’ white bread is just as ‘good’ for you as whole wheat sourdough bread. Researchers analysed levels of nutrients in the blood of volunteers, as well as levels of healthy gut bacteria.

A group of 20 healthy volunteers were given white bread for a week, and – after two weeks of no bread – they were given artisanal whole wheat sourdough bread for a week. The study found no difference in terms of health effects, but acknowledged that the presence of roughage may prove better for health over a prolonged period.

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There is a “war on water” in the baking industry. It focuses heavily on reducing or stopping the use of water in dry facilities unless absolutely necessary. The use or presence of water — or even moisture — is a significant risk factor for contamination. Understanding when to use wet or dry is critical as bakers look to meet sanitation goals.

Read more here…