New multi-lane metal detector aims to cut waste
A new detector from Banbury-based Fortress Technology is designed to improve waste levels as well as safety. Fortress Technology said metal detection sensitivity “can deliver optimal food safety whilst helping eradicate false product rejects in bakery and cereal factories”.
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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.
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Baking without a storefront.
Teton River Baking, a specialty baking business, has been operated by Rick and Carol Keats from their home at 15 Fifth Ave. N.E., in Choteau, US, since last year. They sell a variety of breads, loaf and free form as well as artisan breads and specialty breads like chocolate braids. “We do a lot of our recipes whole wheat as we feel it is healthier than other flours,” Rick said. “We offer several different cinnamon-type rolls with a variety of icings and toppings”. Scones are one of their best sellers. “We work hard at doing high-end scones, like pumpkin, cranberry pecan, ginger apricot and chocolate hazelnut,” he added.
Unlike a traditional business, Teton River Baking doesn’t have a store front. They operate under the guidelines of the state’s Cottage Food Industry law. This allows individuals to bake and sell out of their own homes and requires approval of recipes, labels and allergens on all the products. They bake once a week, normally Tuesdays, with the scheduled pick-up time between 4:30 and 6 p.m. Their clients are, for the most part, in their 40s on up to senior citizens, who seem to greatly enjoy the homemade products, and watch for bake days and ordering options on the Teton Facebook page.
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IAOM Milling Operative of the Year.
Kelly O’Brien, director of milling operations at Rogers Foods, Ltd., Armstrong, B.C., is the 2017 recipient of the International Association of Operative Millers (IAOM) Milling Operative of the Year award. The award was presented during the IAOM Annual Banquet & Awards Ceremony in New Orleans, as part of IAOM’s 121st Annual Conference & Expo.
Established in 1986 by Milling & Baking News, the award is given to the practicing milling operative who has made the most significant contribution to the progress of a plant, a company and the industry from an operating point of view.
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“Why throw away tonnes of dough every week?”, asks Rob Francis, Chief Engineer, Bread, at Baker Perkins. Your bakery might actually be doing so without realising it, so it is worth exploring why this might be the case. The figures are so stark that it really is in every bakery’s interests to keep a very close eye on standard deviation.
The exquisite art of cake decorating was a big attraction at the SA Cake Decorators Guild (SACDG) master decorators display and demonstration theatre at the recent Food & Hospitality Africa powered by Hostex. The guild’s theme this year is ‘A Celebration’ and the sugar art featured a wide range of skills including figure moulding, royal icing work, sugar flowers and more.
In addition to the master cake decorators’ work on display, some of the guild’s top cake artists demonstrated classic and new cake design techniques such as mirror glaze, pulled and filled sugar flowers, and chocolate work.
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First-gen Students Graduate at Puratos Bakery Schools
The first generation of 11 graduates recently finished training at the Puratos Bakery School in São Paolo. The students, aged 17 to 21, received their “Professional Qualification for Bakery, Confectionery and Chocolate,” and are the first graduates of the program at the Puratos Bakery School in Brazil. They each completed 828 hours of training over two years, and received the necessary theoretical knowledge in the areas of baking, patisserie, and chocolate. They all also followed practical training in the pilot plants and laboratories of Senai Horácio Augusto da Silveira.
The school in São Paolo is the second education project undertaken by Puratos. The company launched the first education project in India, where Puratos has operated since 2008. The graduates’ employment status speaks of the program’s success: 95% of students work for either Puratos or one of its clients. The second classes will graduate in summer 2017, among which 80% have already been offered a job.
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Galactic has developed an innovative solution called Prodough Adagio™- for bakery manufactures looking to replace SAPP, SALP, GDL and Palm coated acids with a natural and healthy alternative.
Highly compatible with other baking ingredients and with no off-taste, Prodough Adagio™ is an industry breakthrough it works even when the dough is stored.
Good rains and prospects for a bumper crop have seen the July white maize contract fall more than 4% on 1 March to a 2½-year low of R1,817 a ton after the government crop estimates committee forecast a 2017 harvest of 13.918 million tons, 79% more than in 2016. That forecast was 6% higher than expectations of 13.11 million tons. Domestic consumption is between 10 million and 11 million tons.
Cold weather, rains and resilient genetically modified crops have also limited the damage caused by an armyworm outbreak. The difference with 2016 is stark when the main white maize contract scaled record peaks above R5,000 as an El Nino-triggered drought-parched lands. Prices are now around a third of that.
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