baking+biscuit 2019-01 digital

Handmade, packed by hand, gathered by hand, filled by hand, shaped by hand, picked by hand –they are all words that attract consumers’ attention. These phrases also have positive connotations among customers in industrialized countries. They represent trust, transparency and specialist knowledge as well as individually prepared products. Consumers are willing to pay more for baked goods if they are given an explanation that the breads or rolls were manufactured by hand. An irregular shape is then interpreted by consumers as a quality characteristic indicating “handmade” in relation to baked products.

If significant process steps are carried out by hand, a company – regardless of whether it’s an artisan business or an industrial operation – is also allowed to advertise the fact. This gives the producer an opportunity to distinguish itself from its competitors. Many baked goods manufacturers make use of this option, and emphasize transparency regarding the subject, e.g. by using transparent production facilities. Companies also allow the media and visitors into their premises to show that manual work really is involved. It’s the countertrend to robots and automation.

Your commments or suggestions are always appreciated: phone: +49 40 39 90 12 28 borchfeld@foodmultimedia.de

In contrast, perceptions of manual work are quite different in other countries that are not so developed, as I discovered recently during a discussion with representatives of the baking sector in Asia. Thus in India or Indonesia, for example, handmade baked goods are more likely to be seen as retrograde, or as indicating unhygienic conditions. Manual work is a defect, because employees touch the products during manufacture and/or processing. Consumers find this unwelcome, and it creates uneasiness. Among manufacturers, on the other hand, it is also undesirable because it leads to quality fluctuations, and rising wage costs are another issue. That’s why major producers in these countries rely to a greater extent on automated production.

This plays into the hands of plant constructors of course, especially those in Europe and North America. They have specialist knowledge at their disposal, and are interested in exports and full order books.

However, their Asian competitors are not asleep either. This is easily observable by the trend at the Bakery China trade fair in Shanghai. For example, the fair has grown rapidly in the past 20 years or so – and the trend in both exhibitor numbers and visitor numbers has been fantastic. The trade fair has grown enormously, and manufacturers and producers from the whole of Asia are to be found in Shanghai. This is due to increasing consumer interest in baked goods produced in the western way, often with a touch of Asiatic style.

However, plant constructors and raw materials suppliers are faced with a dilemma here, since on the one hand they want to serve the market and grow, but on the other they are worried about copies. One thing is certain: markets in China and Asia will continue to grow. Entrepreneurs should therefore meet the challenge and should attempt to retain market leadership. The acceptance of challenges in plant construction or in the raw materials area will ultimately also benefit all the businesses in the baking trade.

Yours sincerely,

++ Bastian Borchfeld, Editor-in-Chief

Bastian Borchfeld

PUBLISHING COMPANY

f2m food multimedia gmbh Ehrenbergstr. 33

22767 Hamburg, Germany

+49 40 39 90 12 27 www.foodmultimedia.de

PUBLISHER

Hildegard M. Keil

+49 40 380 94 82 keil@foodmultimedia.de

EDITOR-IN-CHIEF

Bastian Borchfeld

+49 40 39 90 12 28 borchfeld@foodmultimedia.de

EDITORIAL STAFF

Helga Baumfalk +49 40 39 60 30 61 baumfalk@foodmultimedia.de

Katrina Finley finley@foodmultimedia.de

ADVERTISING DEPT.

International sales director

Dirk Dixon +44 14 35 87 20 09 dixon@foodmultimedia.de

Advertisement administration

Wilfried Krause +49 40 38 61 67 94 krause@foodmultimedia.de

DISTRIBUTION

+49 40 39 90 12 27 vertrieb@foodmultimedia.de

TRANSLATION

Skript Fachübersetzungen Gerd Röser info@skript-translations.de

TYPESETTING

LANDMAGD in der Heide Linda Langhagen; design@landmagd.de

PRINTED BY

Leinebergland Druck GmbH & Co. KG Industriestr. 2a, 31061 Alfeld (Leine), Germany

BAKING+BISCUIT INTERNATIONAL is published six times a year. Single copies may be purchased for EUR 15.– per copy. Subscription rates are EUR 75.– for one year. Students (with valid certification of student status) will pay EUR 40.– (all rates including postage and handling, but without VAT).

Cancellation of subscription must be presented three month prior to the end of the subscription period in writing to the publishing company. Address subscriptions to the above stated distribution department. No claims will be accepted for not received or lost copies due to reasons being outside the responsibility of the publishing company. This magazine, including all articles and illustrations, is copyright protected. Any utilization beyond the tight limit set by the copyright act is subject to the publisher’s approval.

Online dispute resolution in accordance with Article 14 Para. 1 of the ODR-VO (European Online Dispute Resolution Regulation): The European Commission provides a platform for Online Dispute Resolution (OS), which you can find at http://ec.europa.eu/consumers/odr

Valid advertising price list: 2019

SPELT EMMER EINKORN

Cakes U R K O R N

UrkornCakeMix combines modern baking technology with the age-old knowledge of traditional grains. Successful baking of timeless classics, like sheet and shaped cakes, or trendy American Cookies has never been easier.

www.backaldrin.com

The efficiency of automated baking systems

Daub, the Hamburg (Germany) oven constructor, has changed. Integrated into the Kaak Group, it now sees itself as a process analyst, adviser and supplier of automated baking systems.

One thing remains, the Daub name still stands for thermo-oil-heated baking ovens. Otherwise, new work priorities for the Hamburg business have emerged in recent years. Building on preparatory work from Hamburg, this is due partly to the fact that sales and marketing take place nowadays in the Kaak Group’s network, and partly it is also due to the customers. According to Managing Director Andreas Ranft: “Our contacts have become more professional and discerning, and the advisory and organizational effort to install modern lines has increased. Therefore, one of the focuses of our advisory work is on requirement analysis aimed at efficient production flow. We focus on the overall process, in which the occurrence of bottlenecks is not acceptable.”

Meticulous recording of baking and loading times at the planned oven and, in it, is just as much a part of this analysis as discussion of the process steps before and after. Ranft says: “What’s the use of an efficient baking process if the outgoing conveying and dispatch systems cannot cope with the volume?” Only after a coherent product and production concept has come into existence, in minds and on paper, is it possible to decide which oven is appropriate for them, either one of the numerous tunnel oven variants in a single or multi-deck version, one or more Daub Thermorolls together with loading and unloading systems, usually built by Kaak, or a cyclotherm tunnel oven from the Italian sister company MCS. According to Ranft: “90% of the decisions nowadays

are for a tunnel system, with the result that efficiency then becomes one of the decisive arguments. But regardless of which solution wins, the decisive factor is automation of the whole baking system.”

© Daub

© Daub

++ Fully automatic press brake

++ Production at Daub in Hamburg

++ Placement of oven modules in an existing plant by crane

The aspiration to increase efficiency also applies to the provision of service. Daub maintains a network of 24 permanently employed specialist technicians in der DACH region (Germany, Austria and Switzerland), who also operate as a rapid reaction force. A team in the Hamburg headquarters coordinates the service. Worldwide provision of service on the spot, in the local language, is ensured by 53 subcontractors trained by Daub. Together with its sister companies, Daub is currently testing a new service organization. This involves technicians, trained in all the systems, being able to take care

of entire lines, and needing to call in one of the manufacturer’s technicians only for specific issues. In parallel with this, we are also setting up a web shop in which customers can find the entire technical documentation for their plant, together with its history, and a spare parts shop that shows 3-D images of the components and explains their function.

Changes at the Hamburg site also match the orientation towards efficiency and automation. The assembly building was enlarged in the fall of last year, resulting in the ability to build three large ovens in parallel. Two fully-automatic press brakes with a shared tool shuttle were installed at the same time. The next step in the plan is to install a new large-format laser cutter in the production building on the south side of the Elbe, which can process large parts of the cutting work fully automatically according to predefined programs, and can possibly also do that for other Kaak Group subsidiaries.

Concentrating on the further development of thermo-oil technology and process efficiency has given the Hanseatic city’s business a significant tailwind. Nowadays, its thermo-oil ovens are in use not only for classical bread and bread roll product ranges, but also in pizza lines, in producing lye-dipped baked goods or, with vertical turbulence, as a toast-bread oven. Turnover also rose to EUR 23 million in the past three years, and the current number of employees is 94. +++

© Daub

Variable height drive rib

At the iba trade fair last September, Ashworth Bros. Inc. unveiled a new, patented solution for spiral conveyor systems called PosiDrive Spiral ™ .

+Ashworth Bros., Inc., Winchester, VA, USA, specialists in conveyor belting, featured their new patented PosiDrive Spiral™ system for use in cooling, proofing and freezing plants at the IBA trade fair in Munich in 2018. Explaining the North American company’s strategy, Kenneth King, Ashworth Commercial Support Manager, said “There are already applications in the European food industry, and we want to further expand the new system’s establishment in the baking and frozen food sectors.” The PosiDrive Spiral ™ system’s advantage is that various products such as rolls, or loaves of bread do not slip out of position. The system also reduces tension on the conveyor belt, and production capacity can be increased. In an interview with baking+biscuit international, Kenneth King explained how the system functions.

++ Kenneth King

system with UHMW cage bar caps will operate in freezers, coolers, and proofers.

+ bbi: With which belts does the system work?

+ King: Our PosiDrive Spiral ™ system belting is available in 27.4mm, small radius 27.4mm, and 38.1mm pitch belts. These belt designs are based on our proven Omni-Grid 360 Weld belt.

+ bbi: Where are the belt drive motors positioned?

+ King: Our system typically uses a tension drive motor at the outfeed similar to a normal Lotension system. However, we use constant torque motors instead of constant speed motors to provide consistent belt tension and eliminate any issues with speed synchronization between the drum drive and tension drive. This also prevents belt flip-up in the top tier. In some cases, a second drive motor may be used at the infeed to further reduce belt tension.

+ bbi: Mr. King, what exactly is new about the PosiDrive Spiral ™ system, and what kind of method was patented?

+ King: What sets us apart from our competition is the patented variable height drive rib which simplifies system design and installation.

+ bbi: How precisely is belt tension reduced?

+ King: Tension is lowered by reducing the height of the drive rib as the belt enters the spiral. This creates a smaller cage diameter in the upper tiers where the belt has lower tension.

+ bbi: What kinds of products can be conveyed, and what are the plant’s operating temperature ranges?

+ King: All type of products can be conveyed. However, the PosiDrive Spiral ™ system excels at carrying oily products because oils do not affect the ability of the drum to drive the belt. It is also ideal for delicate products or products that require more precise orientation, because the PosiDrive Spiral ™ system minimizes product movement. The current

+ bbi: In which sizes and for which capacities do you offer the PosiDrive Spiral ™ system?

+ King: We can use the PosiDrive Spiral ™ system virtually anywhere Lotension spirals can be used as well as some applications where Lotension would not work.

+ bbi: Do baking sector customers already use the Posi Drive Spiral ™ system?

+ King: Yes, we have many baking customers using our PosiDrive ™ Spiral System with great results.

+ bbi: Can the PosiDrive Spiral ™ system be retrofitted to existing plants?

+ King: Yes. Our PosiDrive Spiral system has been specifically designed to easily retrofit existing spiral systems and is already proven in Europe.

Ashworth supplies belts and components for the Ashworth PosiDrive Spiral ™ system to spiral builders worldwide.

© Ashworth

© Ashworth

Fit for the future

Wolf ButterBack KG, a premium frozen baked products manufacturer in Fürth, is growing dynamically and is investing around EUR 50 million in a new third factory. The company had to expand production capacity to meet rising demand.

+Wolf ButterBack KG, Fürth, has grown very dynamically in recent years. The company was founded by master baker Erwin Wolf in 1992 and in the year 2000 it moved over the nearby city boundary from Nurnberg to Fürth, where Factory 1 was built on a green field site. Around 50 employees manufactured premium-quality frozen baked products, mainly for the baking sector. For reasons of age, Master Baker Wolf sold the company in 2004 to Martin Braun and thus to the Oetker Group. This was followed by further dynamic growth and the construction of Factory 2 in 2005, again on the Magazinstrasse site.

Approx. 550 staff are currently employed. The plan for 2019 is to have around 600 employees working for the company. This is possible because Wolf ButterBack has invested around EUR 50 million in Factory 3, and has enlarged the Magazinstrasse site. Ernst Stengel, Executive Board Member responsible for Production and Purchasing, has looked after the new building from the first to the last second. Stengel explains: “After an intensive 18-month construction period, our Factory 3 came on stream in April.” The new building has three stories. Two new production lines are already operating. One more plant will follow, and altogether the factory has capacity to install six production lines. The company also invested in a new, fully-automatic computer-controlled high-bay deep-freeze warehouse more than 42 meters high, with space for 8,700 pallets.

Energy efficiency

Ernst Stengel explains: “Of course, important aspects such as energy efficiency, production safety / security and a responsible attitude towards climate and the environment were taken into account when enlarging the site. For example, part of the electric power in Factory 3 is generated by a fuel cell. This is already the company’s second, and the resulting oxygendepleted vent gas (reduced to approx. 11%) is re-used as fire protection in the high-bay warehouse. Modern technology is also used for heat recovery, in which the entire waste heat from the refrigeration systems is used as process heat, e.g. in fermentation chambers, to produce hot water and to heat the premises. Likewise, a new central biological wastewater treatment plant for the whole site was installed. Of course, we use natural refrigerants such as ammonia and CO 2 in the refrigeration systems. According to Stengel: “When planning Factory 3, we took care to ensure we can achieve an overall doubling of the existing production capacity. The building, the technical services supplies and even the refrigeration plants are already prepared now for further growth.”

The company’s location also has space available for an additional building extension. With today’s dynamic growth, the Executive Board estimates that this extension – Construction Phase 2 – might take place in the mid-2020s. Marketing and Communications Manager Tanja Böttcher explains: “We have recorded high single-figure growth for a number of years.”

++ One of the new lines in Factory 3

Factory 3

+ January 2015

Acquisition of the neighboring 15,000 m² site

Total site area: 32,000 m²

+ November 2016

Start of construction, Factory 3

First construction phase, three-story for up to six production lines

High-bay warehouse 2 with 8,700 pallet storage spaces

Height: 42.5 m

+ Since 09.04.2018

Trial operation on two lines

+ Since July 2018 onwards

Production goes live

The two production lines currently in Factory 3 for high sales volume sweet or savory filled products. Up to six production lines are possible in the first construction phase

Electricity is generated by a fuel cell

Use of the oxygen-depleted exhaust gas (11%) as fire protection in the high-bay warehouse

Central biological treatment for wastewater from all three factories

A system to separate wastes into biowaste, film, metal, paper and residual waste

+ The site

Bridges and conveyors interconnect all three factories.

A one-way traffic system operates on the crossings between the factories. Up to eleven trucks can be prepared for dispatch simultaneously, and six truck maintenance bays are available. An amenities room with sanitary facilities for truck drivers has also been installed

+ Outlook

Jobs for up to 700 staff are planned at the site. Construction Phase 2 is being planned.

++ Laminated doughs are cut, deposited onto trays then carried on rack trolleys to the cooler, where the dough rests for up to eight hours

THE RIGHT OVEN

OUR BROAD OVEN PORTFOLIO AND EXPERTISE ALLOW US TO COMBINE FLEXIBLE BAKING PERFORMANCE AND OPTIMAL USE OF FLOOR SPACE. THIS RANGE OF OVENS EXCELS AT BAKING A WIDE ASSORTMENT OF PRODUCTS.

COMPACT SERPENTINE OVEN

With the serpentine technology comes the highest output per oor area in the marketplace. This oven is produced with three optional heating sources; DGF convection, Thermal Oil, and Electric. All ovens are considered hybrid employing all three heat transfer modes; radiation, conduction, and convection. While Auto-Bake is the foremost cake and mu n producer worldwide, its legendary lateral heat balance and system exibility has proven it to be the right solution for cookies, artisan breads, specialty buns, pies, and ready to eat meals including lasagna. Remarkably it is also gaining a reputation as an exceptional drying oven in the non-food sector of FMCG. The modularity of the system allows for rapid installation. The oven alone can be installed and commissioned in one week. An entire Auto-Bake line in less than three weeks.

CONVEYORIZED BAKING SYSTEM

The Stewart Systems conveyorized oven is the gold standard for QSR (Fast Food) high volume bun production in the world. At a production range from one to ten tons per hour, the Stewart oven sits alone as the leader. Beyond product quality and consistency, the oven has high tech features that maximize uptime while reducing operating costs. This includes real-time tracking of power and gas consumption by recipe. Notably, the Stewart conveyorized oven has been the choice for fully enrobed specialty loaf bread. This due to the incredible power and balance from Stewart’s chevron burner system as well as the highly e ective early crust development zone. Whatever the application, when it comes to high volume and worry free 24/6 operation the conveyorized oven is the right solution.

FOR EVERY OCCASION.

Primarily for the cookie and cracker industry Spooner Vicars produces Indirect, DGF, and hybrid tunnel ovens. These ovens are used for cookie, crackers, pet food products as well as crouton and crumb bread.

TUNNEL BAKING SYSTEM / DIRECT GAS FIRED

Known globally for its deck and rack ovens Sveba Dahlen has a versatile industrial tunnel oven that is supplied with electric heat and can also be supplied as gas red. The tunnel can be con gured to bake on a steel band for free standing products or an open mesh belt for products in pans, trays. or freestanding bread. This oven is modular to minimize the duration of the installation and transport costs. The Sveba Dahlen tunnel oven in di erent con gurations can handle a large variety of products.

Baker Thermal Solutions is well known in tunnel and tray ovens with the 960 tunnel still being the workhorse for many products baked in a pan. For high volume output (>10,000 lbs/hr) of bread, bun, pies, and cakes this DGF oven can bake it.

History

+ 13.01.1992

Wolf ButterBack founded by Erwin Wolf with one employee, Dagmar Kreis. Rented premises, approx. 200 m² on the site in Geuderstrasse at Stein near Nurnberg

+ December 1992

Relocation to Stein / Wilhelmstrasse, production area 600 m²

+ 01.01.1994

Expansion to Nürnberg / Gebersdorfer Strasse, 1,300 m²

+ September 2000

Move to the new building in Fürth, and closure of all the old sites

Site area 7,210 m² with 9,800 m² of space usable for production and administration, and a refrigerated warehouse for 1,100 palettes

+ December 2003

Neighboring plot of land, approx. 10,000 m², purchased to enlarge the company

+ 01.01.2004

Erwin Wolf retires from the business on age grounds and sells the company to Martin Braun KG

+ 20.06.2005

Construction of the extension building (Factory 2) starts at the Fürth site, Magazinstrasse 77

Building area 8,500 m², refrigerated warehouse for 2,500 palettes

+ 03.04.2006

Bringing Line 1 into operation in Factory 2

+ August 2006

Commissioning the deep-fried pastry plant for butter donuts

+ April 2009

Building starts on enlarging the refrigerated warehouse to add 2,500 more palette spaces and to expand the order-picking zone

+ June 2010

Commissioning the enlarged warehouse, which now has a total of 5,000 palette storage spaces

+ September 2012

Renewing the refrigeration plant in Factory 1 to use natural refrigerants such as ammonia and CO 2

+ January 2015

Acquisition of the neighboring 15,000 m² plot of land

+ June 2016

Completion of the amenities building for up to 800 employees

+ November 2016

Work starts on Factory 3, first construction phase for up to 6 production lines

High-bay warehouse 2 with 8,700 palette storage bays

Height: 42.5 m

State-of-the-art heat recovery technology, and exclusive use of natural refrigerants (CO 2 and NH 3)

++ Wolf ButterBack employees make almost all the fillings for baked products themselves, e.g. fruit or nut fillings, as well as savory fillings with its own flour and sugar silos

++ The staff also produce deep-fried pastries

© f2m

© Wolf ButterBack

© Wolf ButterBack

HIGH SPEED BUN MAKE-UP LINE

Lower Your Cost of Ownership

•Hygienic Wash-down Design

•Lower Formula Cost (Scaling Weight & Dough Conditioners)

•Toolless Design Reduces Time for Clean Up & Changeover

•Up to 150 Cuts per Minute

•Lower Maintenance Cost

•Servo Driven

Burford’s seeders, toppers, sifters and pan shakers are a perfect match for our Bun Divider

Around 1.4 million dough pieces already leave the production facility every day, for which the employees process around 28 tons of butter and approx. 60 to 70 tons of flour on a total of 13 lines. This involves producing sweet and savory dough pieces, of which slightly over 30% are exported. Bakeries are the main customers in Germany, but in the neighboring countries, in Russia or in Japan they also like to rely on dough pieces from Fürth. All the channels such as hotels, filling stations and the food retail are served here.

Production

Wolf ButterBack has always been committed to using highquality ingredients, e.g. pure diary butter and a long dough resting time of up to eight hours, to produce high-grade frozen dough pieces with the required quality. All the products from the foundation era are still in the program today, and Wolf ButterBack currently has more than 150 unfilled, sweet and savory dough pieces as well as donuts in its standard product range. According to marketing expert Tanja Böttcher: “Altogether, however, we have around 650 products in the sales range.” Explaining the assortment, authorized company signatory Ernst Stengel says “In addition to our own products in a wide variety of weight ranges and different variants, we also manufacture dough pieces using customers’ own recipes.” Standard procedure for all laminated doughs – regardless of whether they are produced in Factory 1, 2 or 3 – is that the doughs are cut after laminating. After that, the staff put the pieces onto a tray and into a numbered rack trolley. This rack then goes into the cooler, where the dough can rest. Stengel says “This ensures more aroma and flavor, and thus premium quality.” It also guarantees product traceability.

Basically, all the factories are autonomous. They each have their own flour and sugar silos, and can be operated independently of one another. Of the three, Factory 1 with six production lines specializes in smaller batch volumes and on high-end products involving a large skilled labor input.

Staff manufacture high sales volume products on the four production lines in Factory 2, e.g. unfilled or sweet filled croissants. The medium-term plan is for Factory 2 to make exclusively unfilled products. It is also the location of the plant manufacturing butter donuts.

Factory 3 makes high sales volume products with sweet or savory fillings and currently has two production lines, although the first construction phase has the capacity to install up to six production lines. According to Stengel: “The start of construction phase two is scheduled for 2025 onwards.”

For the production plants in the newly-built factory, Wolf ButterBack also focuses on state-of-the-art technology, including in relation to servicing and maintenance. This is why the company cooperates closely with plant constructors, e.g. by using prototypes such as automatic final position detection for croissant dough pieces.

Executive Board Member Ernst Stengel says the factories’ capacity utilization is good, although still with room for further growth. What the experts are more concerned about, however, is fluctuating raw materials prices, especially for butter, but the company’s position is altogether satisfactory and it is fit for the future. +++

++ Despite all the automation, operations at Wolf ButterBack are personnel-intensive: quark turnovers, for example, are made up by hand, and chocolate-vanilla coiled products are bent by hand before being carried into the freezer

© Wolf ButterBack

Replace your old oven. Optimize your operation.

COUNT ON A NEW THOMAS L. GREEN PRISM OVEN FROM READING BAKERY SYSTEMS.

Thomas L. Green Prism Ovens put the latest advances in baking technology to work for you.

• Increase product output with better baking technology.

• Improve product quality using hybrid ovens.

• Reduce energy costs with better insulation, stack heat reclamation, lighter oven belts and recipe driven baking profiles.

• Reduce sanitation time with more oven access doors.

• Replace your oven within a 4 week shut down period.

A global solution provider

Wiesheu GmbH celebrated its 45th birthday this year. What once began with ovens to bake meat loaf is today a global player and market leader for instore ovens throughout Europe.

+The iba trade fair in Munich last year was an important event in Wiesheu GmbH’s business year, but by no means the only one. The company exhibits at numerous trade fairs around the globe. Wiesheu’s CEO Marcus Gansloser says: “We are represented at all the key European trade fairs, e.g. at the Modern Bakery in Moscow. In the USA we collaborate very closely with Bizerba, and also do so at trade fairs. In South America we exhibit at fairs in Mexico, Brazil and Columbia. An endless amount is happening in these countries, the sector is developing at a rapid pace and they are ‘bread countries’.

Trade fairs have an even higher priority in such countries, since they are the place where all those who cannot/don’t fly to the IBA can find the information they need.”

Using active demonstrations, this exhibitor from Grossbottwar in Swabia presented a broad spectrum in Munich, from entry level variants to the latest generation of instore ovens. According to CEO Marcus Gansloser, the development focused on providing maximum capacity with a reduced energy demand. Gansloser says: “We are well-known as a manufacturer and developer of instore ovens, but our customers’ needs and requirements go further and change constantly. We endeavor to present ourselves as a solution provider and to help our customers shape their businesses even more efficiently.”

In addition to the oven itself, this also includes a fully-automatic cleaning system that starts and works without any help from the operating staff, an automatic loading system that reduces loading and unloading times, and increasingly often the networking of oven controllers as well.

According to Gansloser, such systems that think for themselves are an important help not only in countries where there is a lack of staff but also where, for example, employees speak a variety of very different languages. Irrespective of these problems, Gansloser says these systems ensure consistent quality over time, as well as across entire chains of shops, a vital component in brand management. Wiesheu takes a two-pronged approach when working on this topic. As well as networking at the level of a company’s own in-house oven controllers, the entire data process can also take place on the customer’s premises. Gansloser: “As Wiesheu, we can now give the complete system into our customers’ hands on request. We install into the customer’s IT infrastructure, and he thereby gains full access and thus data sovereignty, not just data transmitted to him by us.” According to the CEO: “What is decisive for us is that the systems used and the information obtained by using them

++ Modern fabrication technology at the new site in Grossbottwar © f2m

++ The automatic TrayMotion loading system reduces loading and unloading times

© Wiesheu

Even going beyond Big Data, networking has been used for many years to support servicing and to achieve the fast analysis and remediation of malfunctions, even with machines installed at very remote locations. Gansloser says: “Markets are changing very fast. There are staff shortages in some countries, but the quality of frozen products in others is trending upwards so fast that it is bringing a quite new dynamism into the markets. Reliability, service and a supply of spare parts are enormously important topics in this respect, regardless of whether the plant is in Europe, Asia or South America.”

About the company

Wiesheu supplies bakeries, hotels, restaurants, supermarkets, convenience shops and filling stations in more than 50 countries. Ovens are produced at the German sites in Grossbottwar and Wolfen. Raw materials originate largely from Europe. Via its own subsidiaries, Wiesheu operates in the markets in France, Poland and the USA. Moreover, the company cooperates with the German trolley manufacturer Bizerba in den USA. Wiesheu has handed over sales and marketing in Asia to Kolb Ltd, Hongkong. According to Gansloser: “Kolb has been very successful in Asia for decades. Sales and marketing, including service, are organized regionally in a very similar way to Germany. Wiesheu is in the portfolio in the premium ‘Made in Germany’ range in the Asia region.” The previous parent company of the partner business, Kolb Holding AG in Switzerland, sold the producer of Atollspeed hybrid ovens and the Austrian sales company, Atollspeed GmbH in Meiningen, to the owners of Wiesheu in 2017. Wiesheu and Atollspeed have been sister companies since then, and cooperate in selected regions. Wiesheu GmbH employs 500 staff, and earned worldwide revenues of EUR 120 million in 2017. +++

It must yield added value

Marcus Gansloser is the CEO of Wiesheu GmbH in Grossbottwar, Germany. baking+biscuit international asked him about lines of development for in-store ovens, and the consequences arising from shifts in the market.

bbi: Which are the important topics for Wiesheu’s oven development work at present?

+ Gansloser: In our view, the drivers are in the areas of personnel, space and the subject of central information compilation. New developments must simplify working with the oven at a consistent high level of quality. Customers should no longer need to think about cleaning or checking an oven; the oven does this itself while not in use. For example, if employees don’t all speak the same language, systems that think for themselves can ensure it all functions perfectly nevertheless. These systems ensure consistent quality over time, as well as across entire shop chains, because constant reliable quality is the only factor that defines the brand.

+ bbi: Will the simple, robust oven without any high-tech features die out?

+ Gansloser: Not at all; we certainly have them among our products, because of course a “top of the range full system” also needs a corresponding service infrastructure, e.g. for its software, and that doesn’t exist everywhere. Wiesheu offers a reliable, easy-to-operate oven as an entry-level variant, then there are “add-ons”: cleaning systems, networking and automatic loading systems. Even ovens that have been in the product range for several years can be retrofitted with networking or fully automatic cleaning systems. “Quality made in Germany” is our philosophy. We develop here, our suppliers are largely in Europe, and we can rely on

whole system. We live by being seen as an innovative supplier of ovens and systems that help our customers to develop their business.

+ bbi: Your clientele in Europe is trending away from the classical bakery where bread rolls are baked in the early morning, and towards catering on the one hand and baking stations in the food retail on the other. There were some new offerings at the iba trade fair specifically for this clientele, e.g. infrared ovens or vacuum ovens, which dominate bakingoff rather than the entire baking process. What does that mean for Wiesheu? Will you get on board with the new technologies?

+ Gansloser: A significant proportion of our customers “bake off”, as you call it. Their product ranges are very complex, and so are their needs. The crucial difference is not the question of how long baking takes, but the level of quality that the customer aims to derive from the products. We have a team of staff who look at novel or rediscovered technologies and examine what advantages they can offer. For example, we already integrated infrared into our multi-deck ovens years ago. Vacuum cooling technology is now widespread. Vacuum ovens are interesting, but I believe we have not yet reached the end of developments in that area. Energy and space requirement are important topics, especially in the snack business. Refreshing bread is possibly an attractive idea. Naturally, that’s also why we pay careful attention to the future products being developed by food manufacturers, and to the requirements that arise along the supply chain.

bbi: Both techniques point to the argument of speed ... Gansloser: Of course time is a topic, as I see in our cooperation with Atollspeed, whose oven sales in Europe have developed very well in recent years. But the natural question is how much faster, and at what extra cost or expense? That man can fly to Mars may be quite exciting, but how many want to go there? We are open to innovations that help to better organize the business. However, companies that invest also want to see concrete benefits. New technologies must also be reproducible and scalable. We have one of the biggest development departments, and we observe the direction of market trends and which technologies will be in demand, e.g. in the extremely rapid global development of the out-ofhouse market.

bbi: Baked goods markets are shifting, but competition is also becoming tougher. Positive for Wiesheu, or not?

Gansloser: We are well aware of concentration in the baking sector, which today is already similar to the concentration in the hospitality industry. Ever more systems are emerging and many small businesses are disappearing, not

Wiesheu

Marcus Gansloser (4 1) took over the management of Wiesheu GmbH early in 2018. He is a qualified businessman, business economist and Master of Business Administration, and previously worked for the WMF Group for 22 years, most recently as head of their subsidiary in Great Britain. ©

always just for financial reasons. The range of products on offer in the retail, whether at a baking station or as a catering offering, will also play an increasingly important role for us as suppliers.

+ bbi: How far has Wiesheu progressed on the subject of networking?

+ Gansloser: Today we have already networked thousands of ovens. The technology is available and is undergoing further development. The way information is handled in the future is an interesting aspect. On the one hand it’s a very sensitive topic, because we are talking about data. On the other hand we know our products best, of course, and the question that arises is how can we use this information generated on a daily basis in such a way that it yields added value for customers? How can we help them to save energy and avoid errors in operational application, and how can we aim our service proactively in such a way that the end result is a win-win situation?

Service is an essential component in our customers’ value creation chain. In this situation, we want to ensure that we guarantee a permanently functioning system. Networking helps to support a customer to eliminate disruptive factors in his operation, and to supply him with information that provides benefits.

+ bbi: In fact, the idea behind it is to network the whole bakery system including production and sales, not just to network the ovens. The first thing required for that is a

generally valid standard, and over-arching systems into which the information can be brought together. What is the situation in Wiesheu on the subject of standardization?

+ Gansloser: There are initiatives in the sector to reach a certain level of standardization, but these standards are not yet available comprehensively. The other approach is aimed at allowing all data processing to take place in the customer’s operation. As Wiesheu, we can put our entire system into our customers’ hands on request today. In that case we install into the customer’s IT infrastructure, and he thereby gains full access and data sovereignty, not just access to data we communicate via an interface.

+ bbi: Do you believe in overarching networking through open interfaces?

+ Gansloser: I assume open interfaces will become the standard sooner or later, the only question being when?

+ bbi: That means large-scale networking leading to fully automatic operation is still in the future, so where are there already concrete benefits today?

+ Gansloser: Certain information about the oven’s condition can already be retrieved today, or baking recipes can be loaded remotely. There are rapid further developments in the possibilities in this area, and new functionalities are constantly being added.

+ bbi: What is the software development situation in Wiesheu?

+ Gansloser: We develop partly ourselves and partly with development partners, because the subject is simply too complex. Among other things, our competence is in introducing a decisive definition of the environment, and in finding out which systems in our ovens give customers the greatest added value.

+ bbi: Digitizing was one of the buzzwords most often used at the iba trade fair, albeit not always with much background. How do you view the development?

+ Gansloser: Our work is long-term and sustained. We are not interested in short-term sales, but in holding our long-term course and continually improving ourselves.

+ bbi: Thank you Mister Gansloser. +++

Marcus Gansloser

Wiesheu

The new star

MIWE presents the new rack oven MIWE orbit. The oven is available with a rotary plate (standard) as well as a rack lift system for lift racks (optional).

+S imple operation and a robust design for heavy-duty use typical of MIWE - all this and its outstanding use of space distinguish the new MIWE orbit and make it recommendable for bakehouses and market bakeries alike. Convection wagon oven with a rotating rack (standing with rotary plate or optionally suspended) for dough pieces of all kinds. With oil, gas or electric heating.

With its 4-stroke high-temperature steel heating coil, a completely redeveloped high-performance steam generator and

its intelligent air flow, it delivers good baking results and gloss with optimum volume from the start in both cases.

The MIWE TC touch control system with its 7-inch display is easy to use, even for in-experienced users, especially if you choose (instead of the MIWE classic standard user interface) the multi-award winning interface MIWE go! option adopted from the baking station world. This makes it easy even for semi-skilled personnel to achieve the right result straight away. Both variants support three different user roles: easy mode for the average user, professional mode for the experienced master baker and manual mode, in which temperature, steam and time are entered manually. This allows every user to get their desired results.

The MIWE orbit has a modest footprint, and yet all of its technology (burner, heater, water installation) is easy to reach for maintenance from just one side, namely from the front.

The MIWE orbit can connect to a network and then access it remotely. For example, to query the current oven status or to manage the baking programs with a special software solution. Or to store the baking data long term and to evaluate it with the aim of quality monitoring. The data sky is definitely wide open for you with the MIWE orbit. +++

e new rack oven MIWE orbit

++ The Touch Control MIWE TC with its large seven-inch display is easy and intuitive to use, even for untrained users

Innovations for the baking industry

Health Ingredients Europe (HiE) 2018 took place in Frankfurt at the end of November and highlighted new ingredient innovations for food and beverages. Many new health ingredients were highlighted with applications for the baking industry.

+Every other year, Health Ingredients Europe meets in Frankfurt, Germany to highlight new ingredient innovations for the food and beverage industry. If you missed the show, below are the highlights of the ingredients and applications for the baking industry. The ingredients fell into several categories including: whey protein, sports nutrition, gut health, cholesterol reduction, immune health, probiotics, fibers and sugar reduction, and hemp.

Whey Protein

Adding whey protein concentrates (WPC) to baked goods has been a challenge in the past. Typically, WPC 80 (80% protein) powders absorb four times their weight in water and can cause the dough and finished product to be dry. This can lead to challenges in processing and handling of dough. Two companies were presenting whey protein applications specifically for the baking industry.

Arla was showcasing a brand-new whey protein called Nutrilac® that can be used to formulate high protein biscuits, which still have softness and pleasant texture. Three big challenges of high-protein products are the processing efficiency, eating quality and product appearance. This new whey maintains good process ability of dough without crumbling or oiling out. It also has a pleasant taste and is optimized for dough handling. Typically, when handling dough with 20% protein content the dough would be dry, but this dough is soft and the whey protein can be exchanged with flour.

Another problem with adding milk proteins in a baked application is the increase in lactose content, which can lead to burning in the oven. Nutrilac ® avoids this because processing removes lactose, and only contains a minimum amount of lactose.

Arla offers Nutrilac ® varieties that can be incorporated into sweet or savory biscuits. At HiE they showed biscuits with 20% protein content in both sweet and savory biscuits that fit the EU high-protein claim without a hard texture or unpleasant taste or appearance. The

biscuits they were showcasing were golden brown with low water activity for a long lasting crispy biscuit. Arla was also offering a new whey protein powder solution for protein bars including: Lacprodan ® TexturePro, Lacprodan ® SoftBar and Nutrilac ® PB-8420. These whey ingredients improve the texture and softness of the protein bar throughout shelf-life and can extend the texture shelf-life of protein bars.

Volac was highlighting Volactive® whey protein and specifically Velicious ™ , which is a heat- and acid-stable whey protein. This whey protein gels and is creamier than standard whey protein powders. Velicious ™ does not dry out products like most WPC80 (whey protein concentrate at 80%) powders because it absorbs less water since it only absorbs its weight in water. Volactive ® were sampling cookies, brownies and protein bars that were very soft and chewy with high protein content.

Sport Nutrition

Beneo was highlighting ingredients for the growing sports nutrition industry. One ingredient was Palatinose ™ . Derived from beet sugar, isomaltulose, it provides full carbohydrate energy with a low blood glucose response, resulting in a low glycemic effect. It also provides a sustained energy supply by improving fat oxidation during physical activity. It is also noncariogenic, meaning it is tooth-friendly. The isomalt and isomaltulose ingredients have recognized health claims by the European Commission as well as the dental health claim by the US Food and Drug Administration (FDA).

Gut Health

Consumers are becoming more aware of their bodies and how the food they eat affects their health. After consuming bread and baked products many people feel bloated and have found cutting out bread and gluten products has reduced symptoms. 20% of consumers avoid bread to feel better in their stomachs. Gluten may not be the only cause of this digestive irritation. FODMAPs are Fermentable Olgiosaccharides, Disaccharides, Monosaccharides and Polyols, which are short chain carbohydrates such as fructose,

++ The whey protein called Nutrilac®

++ A breakfast almond chocolate drink, includes Palatinose™ and the chicory fibre Orafti® Inulin

lactose and sugar alcohols that can cause digestive distress, such as bloating, stomach pain and gas production. Fructan is an oligosaccharide that is the main FODMAP in bread. Two companies were highlighting ingredients that claim to either reduce or have reduced FODMAP content.

Fazer Mills was showcasing their patented LOFO ™ Improver which is the first low-FODMAP enzyme solution for baking that reduces the fructan content of by more than 50%. This clean label enzyme based improver is labeled as wheat flour, maltodextrin. This enzyme is called fructnanase and originates from Fazer’s natural rye sourdough and its lactobacilli. General application is to add 1–3% of the flour weight to the recipe and bake as normal. This enzyme breaks down the fructan of wheat and rye into easier to digest pieces while baking without affecting taste or other key properties of the finished product.

GoodMills Innovation was highlighting three products at HiE including several ancient grains and strains of wheat that naturally have lower FODMAP content. One was 2ab Wheat, which is an ancient grain that contains significantly lower FODMAP levels and none of the difficult to digest Dgluten found in modern wheat varieties. This is ideal for wheat-sensitive customers who currently rely on gluten-free baked goods. In contrast to many gluten-free baked goods, 2ab Wheat has properties that produce a soft, lush crumb with excellent sensory properties without needing to be combined with standard wheat or other baking additives.

Another ancient grain GoodMills Innovation was highlighting was RutinX, which is a grain-based ingredient derived from Tartary Buckwheat. With a mild buckwheat taste profile, RutinX supports carbohydrate metabolism with high concentrations of rutin and zinc. Tartary Buckwheat has 100x higher rutin level than common buckwheat. Rutin also ensures that beneficial microorganisms multiply in the digestive tract. Rutin has as strong bitter flavor, but it is important as it is an antioxidant bioflavonoid that can regulate blood glucose and lower blood pressure. With use of their patented fermentation process, GoodMills Innovation significantly reduces the bitter substances in Tartary Buckwheat, while also improving the bioavailability of ingredients.

Functionally, it can be added to a variety of baked goods and other foods. GoodMills Innovation recommends adding about 5% to a recipe and adjusting the amount of water.

The last ingredient that GoodMills Innovation introduced was WHITE GOLD®, which is an ultra-finely ground whole grain concentrate of High MAC (microbiota accessible carbohy drate) wheat fiber. MACs contribute to intestinal flora diversity because of the micronisation of the High MAC fiber that is ground finely, is more bioavailable to gut bacteria, and is an ideal prebiotic for baked goods. It has a fine structure, light color, and mild, slightly sweet flavor. Due to this sweet flavor, it also enables a slight sugar reduction in sweet baked goods.

Cholesterol Reduction

Several other health claims were also being showcased, highlighting ingredients used for health claims including heart health, cholesterol reduction and maintenance, gut health/ increased fecal bulk, as well as reduced glycemic response. Oat beta glucan has four health claims authorized in the EU. Oat beta glucans were highlighted by two companies, Fazer and Naturex. When oat beta glucans are consumed at three grams per day it can reduce cholesterol. To use the label claim at least 1 gram of β-glucan per serving in EU (or 0.75 g in the USA).

Naturex mentioned this cholesterol reduction in the body works because the beta glucans gel and encapsulate the cholesterol. Sweoat ® Bran offers a variety of concentrations from 9 to 28% β-glucan content. Consuming one scoop (or 11 grams) of the Sweoat ® Bran BG28 (28%) would be the equivalent of eating three bowls of oat cereal. Naturex also offers three lines of ingredients from oat including: bran, flour and oil. They utilize a unique process to fractionate Swedish oat kernels into oat bran rich in β-glucan in a way to preserve the natural structure of the high molecular weight of the oat β-glucan. The beta glucan offers functionality in addition to its health benefits, including gelling properties that increase viscosity and moisture content, therefore increasing shelf life. It can also be used to help stabilize fillings of some baked goods because of its water binding properties.

Fazer Aurora Oat Beta Glucan 20 uses a patented natural dry fractionation process to deliver a pure, nutrient-rich product

++ RutinX bread rolls – With a mild buckwheat taste profile

++ 2ab Country Bread

++ Tartary Buckwheat

++ Sweet bread made with WHITE GOLD ®

with neutral-tasting end products. It is made with Finnish oats and is also rich in soluble fiber and plant protein. It has a high concentration so it is easy to apply in the manufacturing process, since less is required to be added to support the health claims.

Immune Health

Kerry Ingredients was showcasing Wellmune ® , which has been clinically proven to help strengthen the immune system. Wellmune ® is a yeast beta 1,3/1,6 glucan which is extracted from the cell wall of a proprietary strain of baker’s yeast using a proprietary process. Highly purified, Wellmune is naturally gluten-free. This baker’s yeast beta glucan has been linked to a dozen peer-reviewed, published clinical trials that show improved immune health. These studies have shown that Wellmune ® strengthens general immune health across a variety of ages and lifestyles. A recently published study has shown that it can reduce severity and impact of upper respiratory tract infection symptoms associated with intense exercise. Wellmune ® is easy to incorporate into baked goods as only 250 mg is added per serving.

Probiotics

Kerry Ingredients was also highlighting Ganeden BC30 (Bacillus coagulans GBI-30, 6086). GanedenBC30 is a patented, spore-based probiotic. Unlike most other probiotics, it is highly stable and remains viable throughout manufacturing and baking processes because it is in this spore-form. This spore-based probiotic also has a better survival rate through the low pH of the stomach. The efficacy of Ganeden BC30 is backed with over 25 peer-reviewed, published studies which have shown Ganeden BC30 supports the digestive and immune systems as well as protein utilization. It is shelf-stable for up to 3 years in dry mixes, cookies, biscuits, and other baked goods with low moisture content.

Fibers

Fibers were everywhere with a variety of sources and variety of applications. Expect additional discussion around fibers to be coming in a future article, but for now below are two companies that were utilizing fibers for sugar reduction.

Several companies were highlighting fiber applications for sugar reduction. Cambridge Commodities Ltd., Cambridge/UK, was offering IMOfibre ™ (Isomalto-ogliosaccharide) for the baking industry, which retains moisture with 50–60% the sweetness of sugar. This fiber can be combined half and half with sugar for sugar reduction. It is a cassava tapioca starch, which is a soluble fiber that gels when it is hydrated. It also has prebiotic effects because it is non-digestible.

ADM was showcasing Fibersol ® , which is the purest fiber on the market with 90% fiber content. It can also decrease sugar and calorie content of a finished product. The Fibersol ® can also replace the mouthfeel and body of sugar. At 30% sugar reduction, the flavor of the product might need to be optimized, but also might not require another sweetener. At 10–15% fiber addition and sugar reduction, it is not noticeable and flavors do not need to be replaced in the product. This fiber is made from maize and labelled as maize dextrin or maltodextrin. In biscuits, it can be replaced one to one with sugar with minor tweaks to the recipe. ADM offers the whole tool box to offer a solution for reformulating the flavor profile while reducing sugar content.

Hemp

The legality of industrial hemp productions varies worldwide, with only 23 countries globally commercially producing industrial hemp, and only 3 countries piloting or researching it. Hemp has a long history with fibers, first being spun into usable fiber 10,000 years ago. Hemp also has many applications including paper, textiles, biofuel, biodegradable plastics, clothing, and food. With the legality of hemp often being confused with THC-containing strains (aka marijuana), utilizing hemp has been somewhat taboo. Presently, the legality of marijuana and industrial hemp is beginning to change. This can be seen with a greater number of countries and many states in the USA with pro-industrial hemp legislation, the taboo around of the use of hemp has decreased and many companies were increasing their offerings of hemp-based ingredients. Many companies were advertising hemp as a new offering. Hemp was offered in various forms including: flour, protein, oil and fiber. For good reason, hemp seems to be increasing in popularity as a valuable source of nutrition and for its sustainability as one of the most versatile and fastest growing plants on the planet.

++ Hemp leave

Bachmann Confectioners

36 th AIBI CongressThe Bakery of the Future

+Hosted by Cyrille Filott, global strategist, consumer f oods at leading global food and agribusiness bank Rabobank, the event will see presentations from leading industry figures, including:

+ Jonathan Warburton, overseer of Warburton’s transition from a local family business to one of the UK’s leading bakery brands

+ Sir John Timpson, chairman of Timpson’s, the 900-store shoe repair and key cutting chain who will share how his radical management thinking can benefit the bakery sector

+ Rob MacKie – president and CEO of the American Bakers Association (ABA) will give an update on the latest trends in the USA

+ Sebastian Marcu – founder of Bake in Space, which seeks to address the challenges relating to production of fresh food in space

+ Jimmy Griffin – head of a four generation Irish family business and coach of the Ireland team, which won gold in the European Bakery Championships

Joseph Street, president of the AIBI said: “This year’s event will be an exciting opportunity for the whole industry – large and small bakers right through to the supply chain including millers and ingredient manufacturers – to network and discuss the key issues facing the bakery sector. Manchester has a rich

About the Federation of Bakers

The Federation of Bakers represents the interests of the UK's largest baking companies who manufacture sliced and wrapped bread, bakery snacks and other bread products.

Website: www.fob.uk.com

industrial heritage, including the food industry, and we look forward to welcoming delegates from the UK, Europe and the USA.“

The importance of the conference is reflected in the prestigious line up of speakers, from the UK, Europe and the USA, and the sponsors it has attracted. Gold sponsors are Kerry, Lesaffre Mecatherm, Puratos and Zeelandia, Silver sponsors are Bakels, CSM and Kempf and bronze sponsors are AB Mauri, Fritsch and Rabobank.

The Congress takes place from 30 May – 2 June at The Midland Hotel, Manchester.

Registration is via the website http://aibi-congress2019.co.uk All of the latest news about the congress can be found on Twitter @bakerycongress. +++

About AIBI

The International Association of Plant Bakeries was founded in Paris in 1956. At present, 16 national member organizations are affiliated to AIBI, of which FOB is one.

AIBI holds contacts to key Members of the European Parliament and the European Commission services. The association’s presence in Brussels also facilitates the collaboration with other chain partner associations located here. AIBI’s key task is to represent its members’ interests, especially vis-à-vis European and international institutions (EU Commission, European Council and European Parliament). Joseph Street (UK) is the current AIBI President. The Secretary General is Susanne Döring.

Website: www.aibi.eu

The 36th biennial AIBI Congress is being held from 30 May – 2 June 2019 in Manchester, England with a programme focusing on “The Bakery of the Future“.

Commitment 24/7

Rademaker supports your production process any way we can, with German speaking Service Engineers 24 hours a day, 364 days a year. We develop, deliver and install your production line, are there throughout the start-up and testing phase, and ensure non-stop production and an increased lifecycle through a cost-effective (preventive) maintenance program. All you need to do is focus on your core process.

Specialists in food processing equipment

An extra dimension

Minimizing separating agents is an ability of DÜBÖR’s latest development in the machinery area, the Precision Spray Unit or PSU.

+It involves spray volumes in the order of magnitude from 1/1,000th of a ml per cavity, and it also involves precision, because that’s decisive to ensure the product releases cleanly from the mold nevertheless. One important advantage: less separating agent means lower cleaning costs.

The amounts sprayed by a PSU are rather small, considering that as a rule around four grams of oil is needed on a bread pan to ensure effective separation. Precision spraying is suitable for almost all mold variants. Project manager Bernhard Rieping says: “Oval, round, areas, objects, irregular shapes like a heart shape, a bar with indentations or shapes that have a certain uniformity but no fixed geometry, we can now do all of those.” He says individually customized molds can be met with in the market much more often in recent years.

Project examples

+ Spraying with glazing agent: Bread dough pieces in six-pan clusters are sprayed with glazing agent in a feed-through process. The requirement was to spray the dough pieces exactly, but not the metal mold. The plant detects the start of the dough piece, begins the spray process and stops it at the end of the dough piece.

+ Manufacturing waffles/poffertjes: Baking trays leave the oven and are moved into position, and the spray unit applies spray agent using one horizontal and one vertical arm. Each arm carries nine spray valves, corresponding to the number of cavities. The challenge in this application was to

with only a few clearly laid-out hose connections are

cycle quickly, because the horizontal baking tray is filled with batter immediately after being moved into position. Moreover, for efficiency reasons, the whole area should not be sprayed. According to Rieping: “The high speed of the baking trays made it necessary to achieve a spray performance of three cycles per second. We exceeded the requirement. The PSU that was installed achieves a performance of up to four cycles per second. We were the first to go into series production with a plant in this performance range.” The application involved manufacturing poffertjes. (Poffertjes are a Benelux countries specialty.)

Size, area, shape of the mold being sprayed any

Cavity size from 6 mm diameter

Arrangement of cavities any

Product shape any

Product change from 1 second

Spray volume/cavity from 1/1,000th of a ml

Viscosity 0.5 to 2,500 mPas

Suitable for release agent, glazing agent, water, food color etc. etc.

Cycle time from 0.25 seconds

Uses of the PSU

++ Precision Spray Unit (PSU): Spray valves, spray-bars and spray distributors

combined in a single unit

+ Fine bakery wares: In this case, the requirement was to wet continuously moving cavities without spraying the whole mold. Rieping explains: “We solved the requirement by actuating several spray valves sequentially. The plant runs continuously. It detects the start and end of the cavities.

+ Praline manufacture: Before they are coated with chocolate, the surface of pralines is sticky. The plant sprays release agent into the cavities, they are filled with the mix, and after a short cooling process they are demolded and coated with chocolate.

Spray valves

A PSU can be equipped with various spray valves, some developed by the company itself. The aim is to be able to fulfil all of the customer’s spray pattern requirements. For example, a spray cone can be compressed by switching on the cone air, which converts a circular spray pattern into an elongated one.

Bernhard Rieping: “What makes all the difference with the PSU is fast spray valve actuation, precision of the amount of spray, and spray pattern uniformity. We work with a setting accuracy of 1/10 bar for the control air and release agent pressure, and as far as spray air is concerned, we work in the region of 1/100 bar. The ability to regulate the control time in the order of magnitude of 1/1000th second is important. We require this accuracy to spray into the mold the exact amount of non-stick agent needed to release the product cleanly from the mold, but leaving only a minimum amount of release agent in the mold.” +++

++ Overspray can be sucked away via the spray valve directly through the spray cone

++ PSU for confectionery, installed in DÜBÖR’s technical center ++ Spray solution with continuously moving molds

++ IBIE announces 2019 BEST in Baking – Industry Awards

The International Baking Industry Exposition (IBIE) has opened the application process for the 2019 BEST in Baking awards program. In partnership with Snack Food & Wholesale Bakery, the newly enhanced BEST in Baking Program has been expanded to recognize IBIE suppliers and bakers that have made particularly notable achievements that foster better plant efficiency, improved bakery formulas and product innovation, streamlined operations, workforce development programs and otherwise drive continued growth of the baking industry.

“The BEST in Baking industry awards program provides our baking community the opportunity to celebrate and showcase leaders in the industry, working to bring category excellence

1th International Richemont Sourdough Congress

The 1st International Richemont Sourdough Congress will take place in Lucerne on 9th May. Richemont Technical College and the International Richemont Club have engaged experts from the areas of research, applications and nutritional science to come to Switzerland as speakers. The aim is to bring the science and experience about the sourdough process and its effect up to the latest state of the art. At the same time, the Congress is designed to be a platform for exchanges and networking beyond the day itself. The program is rounded off by a presentation and tasting of breads and baked products from various countries. Those invited to take part include specialists from bakeries, mills, other food-processing businesses and the agricultural industry, as well as medical experts and advisers focusing on nutrition, together with specialist subject teachers, food bloggers and journalists.

and thought leadership to important industry defining topics,” said Joe Turano, IBIE Chair. “This program honors suppliers and bakers committed to excellence from sustainability and supply chain innovation to workforce development.”

The BEST in Baking Award categories have expanded beyond Sustainability with several new categories, including Workforce Development, Sanitation, and Product Innovation. The winners will be featured in show materials and in the BEST in Baking Lounge during IBIE 2019, September 8-11 in Las Vegas, Nevada.

Nominations are due by April 30, 2019. Complete category information, qualifications and entry details are available online. Please visit: www.ibie2019.com/exhibit/best

The IBIE will be held in Las Vegas, Nevada/USA on September 7-11, 2019. +++

TRADITIONAL BAKER’S TRADES MEET SCIENCE

include Luc Vuyst from the Vrije Universiteit Brussel, Belgium. He will deal with genetic effects on the sourdough fermentation process.

Markus Brandt from Ernst Bäcker GmbH & Co KG in Minden (Germany) will speak about current issues relating to gluten-free sourdoughs.

In the “Processes” group of topics, Carlo Rizzello from the University of Bari Aldo Moro, Italy, will talk about natural sourdough processes for alternatives to wheat, and Christian Kummer from the Vienna Cereal Processing Research Institute will present the “Fermkult Austria” research project.

Renowned scientists from all over Europe have confirmed their participation, and a whole series of topics is likely to be interesting, especially for bakery experts. Thus the first group of topics will include Francisco Barro from the Institute for Sustainable Agriculture (IAS-CSIC), Córdoba (Spain) and Friedrich Longon from Hohenheim University (Germany), who will talk about raw materials as the starting point for sourdough, and master baker Heinrich Beck, who will report on practical experience gained from various cereals tests. Speakers on the program in the second group of topics will

Finally, the two topic groups 4 and 5 will deal with nutrition and health. Marco Gobbetti from the Free University of Bozen-Bolzano, Italy, will present new nutritional science findings on the subject of sourdough, while Felix Loez Elorza from the Victoria Eugenia Hospital in the city of Seville, Spain, will deal with the question of the positive influence of sourdough in cases of histamine intolerance and celiac disease.

The Congress program will start with an introduction by the event organizers at around 08:45 hrs., and will end with a networking reception from 19:00 to 21:00 hrs. The Congress language is English, and simultaneous translations in German, French, Italian, Spanish and Croatian will be available for the lectures and open question sessions. More information at: https://sourdough-summit.com/de +++

BAKERY SYSTEMS

BEYOND BREAD BUNS AND

Empowering your bakery to rise through new product innovation

You’ve known AMF for complete, high-speed system solutions. For setting the global standard for bread and bun production. For our unparalleled service and support. Now, we’ve integrated Europe’s leading sheeting and depositing technology, AMF Tromp, and expanded our baking and handling systems capabilities through AMF Den Boer

Today, our combined company serves industrial and retail bakeries around the world with best-in-class unit equipment and complete system solutions for a variety of baked goods, from soft bread and buns to artisan breads, pizza and flatbreads, pastries and croissants, cakes and pies, and beyond.

The only truly global complete system supplier, AMF is in your region, ready to partner with your bakery to develop new product solutions and equipment innovations that empower your success.

Tradition and innovation

NOWEL Sp. z o. o. bakery in Legionowo near Warsaw is one of Poland’s market makers. In an interview, the owner family explains more about the market and the company.

Borchfeld: Please introduce your company, its history and its importance to the Polish market.

+ Elżbieta Zajezierska: NOWEL bakery is a family business with nearly 100 years of tradition. The history dates back to 1925, when my grandfather Antoni Nowakowski founded a small, artisanal bakery near Warsaw, where for decades we baked bread for the local community. A small plant was passed on from generation to generation and with time has turned into a family business. My personal contribution to the development of the company began in the 90s. I was inspired by the new European trends and took a chance to build a team of professionals –one of the first in Poland, to produce frozen bakery products. It was very interesting moment for Polish economy. It was the early beginnings of capitalism when the market was flourishing with new businesses. However, not all of them survived the test of time. My choice has proven to be the direction that the whole bakery industry was about to follow in the next years. In 2010, we have focused exclusively on the production of frozen bakery goods.

+ Borchfeld: Who owns the company?

+ Elżbieta Zajezierska: NOWEL is a family company that remains in our hands since the foundation of the first bakery in the 1920s. My children are already the fourth generation of bakers to continue the family tradition. My son Michał, Vice President of NOWEL’s Management Board, is responsible for strategic areas related to the development of the company, in

particular: implementation of new products, development of production technologies and investment management in modern production lines. Whereas my daughter Karolina, as a Commercial Director, is responsible for domestic and foreign sales of pre-baked frozen bakery products, as well as developing and maintaining strong relationships with the company’s key clients.

+ Borchfeld: What kind of products are mainly produced?

+ Michał Zajezierski: We are the manufacturer of frozen bakery products. We offer a wide range of products such as kaiser rolls, mixed and tin bread, rolls, baguettes, and ciabattas. We have invested a lot of time and resources in developing premium range products to diversify our portfolio even more.

++ Th e owner family: Michał Zajezierski (VP of NOWEL’s Management Board), Elżbieta Zajezierska (President of NOWEL Sp. z o.o.) and Karolina Zajezierska (Commercial Director)

We follow recent trends and aim to address customers’ expectations as quickly as possible. Recently, we added to our offer BIO products as well as bread with chia seeds, amaranth and other superfoods. We also see the growing importance of convenience and to-go solutions in our category and that is why since summer 2018 our offer includes diverse hot-dog buns and other snacks.

+ Borchfeld: How many production plants do you have?

+ Michał Zajezierski: We have two production plants.

+ Borchfeld: What kind of equipment is in production?

+ Michał Zajezierski: The manufacturing plant in Legionowo near Warsaw, covering an area of 18,000 square metres, is one of the most modern facilities of this type in Europe. Since 2013, we have allocated PLN 160 million to the development of its machinery stock. At present, our company has four fully-automated manufacturing lines and one semi-automated manufacturing line and uses three-tonne robots working with half-millimetre accuracy. We choose the newest technology from best European brands such as Diosna, Mecatherm, Koenig, Rademaker and WP HATON. We choose the machinery that produce the best bakery goods so that every technological novelty is translated into customer benefits. Recently we started a new line for rolls (Kaisers, Wachauer, Rosenbrotschen etc.), which is able to manufacture 60.000 pieces and up to 6 tonnes of dough per hour, with the possibility to use our own sourdough and long proofing times for products.

+ Borchfeld: Do you produce only deep-frozen bakery products or also fresh bakery products?

+ Michał Zajezierski: Since 2010 we focused exclusively on frozen bakery goods.

+ Borchfeld: Are there special raw materials that you use?

+ Michał Zajezierski: All of raw materials used in our production processes have specific, predetermined qualities that are verified at each and every delivery. The unique taste and quality of NOWEL bakery products rely also on recipes that have remained unchanged for years, based on four natural ingredients: flour, water, sourdough and salt. What is more, NOWEL products have clean label which means that they are made only from natural ingredients, without any raising agents, flavour enhancers, and artificial preservatives and are GMO-free.

+ Borchfeld: How many employees does the bakery have?

+ Michał Zajezierski: We currently employ over 350 skilled workers in all areas of our company, i.e. production, logistics and sales. Every day, 7 days a week the company manufactures a total of 240 tonnes of bakery products per day.

+ Borchfeld: What is the specificity of the company's concept?

+ Michał Zajezierski: Our company’s specificity could be defined in two words – tradition and innovation. We respect our company’s history that derives from artisanal bakery techniques and seek to provide the highest quality of products based on traditional recipes. At the same time we invest in modern

technology that enables us not only to expand the scale of production but also to export the products to distant markets.

+ Borchfeld: How are the products distributed?

+ Karolina Zajezierska: NOWEL products reach the shelves of the largest retail chains in Poland and Europe, as well as non-European markets. Our bread can be also found at petrol stations which continue to develop their non-petrol offer. In 2018 we have started cooperation with leading chain of convenience shops in Poland and deliver hot dog buns to thousands spots managed by the brand. At some markets, NOWEL products are available also in independent, ownership stores or at wholesaler’s.

+ Borchfeld: How large is the customer base in the region?

+ Karolina Zajezierska: NOWEL bakery products are currently exported to more than fifteen countries, also outside Europe. Export accounts for 30% of the company’s sales and its share is consistently increasing.

+ Borchfeld: In which areas do you want to grow?

+ Michał Zajezierski: We have consistently focused on company’s development in two areas portfolio and sales. Currently, we aim to expand our production capacity to reach 400 to 420 tons of baked goods per day, that we are able to

© Piotr Bielecki/NOWEL

© Piotr Bielecki/NOWEL

achieve thanks to constant investments in machinery park. We are not only increasing our capacity but also improving our quality with each new investment. Furthermore, we are expanding our international sales.

+ Borchfeld: Do you have any competitors and if so, which ones?

+ Michał Zajezierski: We are one of the four leading manufacturers of frozen bakery products in Poland. However we don’t perceive other producers only as competitors but also as partners. Together with Aryzta Polska Sp. z o.o., La Lorraine Polska Sp. z o.o., and Lantmannen Unibake Poland Sp. z o.o., we founded Stowarzyszenie Producentów Pieczywa [the Bakery Product Manufacturers’ Association] which objective is to educate about bakery products and their positive influence on health, with a special focus placed on frozen bakery products.

+ Borchfeld: How was the 2018 business year, what were and are the challenges?

+ Karolina Zajezierska: The second half of the 2018 has been very challenging for the whole baking industry. Hot summer led to drought that has affected the grain prices not

only in Europe but also on global markets. For bread manufacturers flour is a primary ingredient so any fluctuations are crucial. At the same time in 2018 we introduced new products to our portfolio (convenience and BIO) and gained new business partners. We are optimistically looking forward to new challenges coming in 2019.

+ Borchfeld: How do you assess the development of the industry and the baking market in Poland and Europe?

+ Karolina Zajezierska: The market is definitely very demanding – customers look for high-quality products and meticulously examine the labels. This pushes manufacturers to constantly improve their product offer. Recent researches show that consumption of frozen bakery goods is growing 15 % per year. People enjoy bread that is freshly baked in store, still warm and crispy and most importantly has clean label. Customers tend to buy bakery product as a snack during lunchtime to replace traditional meals. We believe that bakery market is constantly changing, quickly responding to customers’ expectations and still has solid grounds for growth.

+ Borchfeld: Thank you for the interview. +++

++ NOWEL offers a wide range of products such as kaiser rolls, mixed and tin bread, rolls, baguettes and ciabattas. © Piotr Bielecki/NOWEL

Piotr Bielecki/NOWEL

Europe’s enormous differences

+Average purchasing power per capita in Spain is almost three times as great as Poland’s average purchasing power. But comparisons between countries are not very informative. Per capita purchasing power in Warsaw, Poland’s capital city, is EUR 12,473, which is considerably more than the population in the Andalusian region of Spain at EUR 10.985 per head per year. As GfK points out in its annual purchasing power comparison, inter-comparisons always depend on whether they are between whole nations, regions or even individual towns and cities.

Looking at the totality of the 28 EU member states, the outcome in the past year was a nominal 1.9% increase in per capita purchasing power to EUR 16,439. Purchasing power is understood to mean the population’s net income including state transfer payments such as pensions, unemployment benefit and child allowance. The population uses this available income to meet all its expenses for food, housing, services, holidays, insurance, private old age provision and their consumption needs.

The only negative outlier was provided by Great Britain with a minus 1.5% change in purchasing power, but even that is due mainly to the change in currency parities with the Euro. GfK makes the comparisons in Euro.

Purchasing power in the whole of Eastern Europe, on the other hand, made powerful gains. It was as much as 7.8% in Romania, although one must also take into account the fact that average per capita purchasing power there is only EUR 4,556, i.e. far below the EU average. It is possible that foodstuffs produced there also cost significantly less than in this country, but a large prosperity gap remains between Western and Eastern Europe.

A large proportion of purchasing power is spent on consumption in one form or another, so it’s not surprising that the retail in Europe’s 28 member states experienced a thoroughly good year

in 2017. The low interest policy put consumers in a buying mood. Calculated in Euro, the Czechs rewarded their overthe-counter retail trade with a 9.8% sales upturn, followed by Romania, where the 9.3% rise was not much less. If national currencies are used as the yardstick instead of the Euro, Romania took first prize with an 11.3% increase in over-the-counter retail sales growth.

The British were again the black sheep. Although retail business there enjoyed a 2.5% growth in sales when calculated in Sterling Pounds, it turns into a major decline of 4.2% when recalculated into Euro. Both figures are an inadequate reflection of the retail companies’ real position, because a considerable part of the goods they sell needs to be imported, and on the other hand the worsened currency exchange rate does not affect everything. Stilton and Shropshire cheeses continue to be made from milk from British cows. Ignoring

GfK Purchasing Power Europe, 2017

GfK (Consumer Research Society) purchasing power in Europe 2017

Revolutionary round-moulding on youtube

ARTISANA won the iba award

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

the exchange rate related British downturn, over-the-counter retail sales within the EU rose by 3%, but if the British figure in Euro is included, then it’s only a 1.8% revenue increase.

In this overview, however, per capita purchasing power and retail sales are nominal values from which the inflation rate must be subtracted to come closer to the real economic situation of the public. The inflation rate in 2017 eroded 1.7% of the increases in the 28 EU states again, with the result that when calculated across the whole of Europe, only a meagre 2% growth in real purchasing power is left, and as little as 1% for the retail trade’s sales growth. Incidentally, the forecasts for 2018 are an inflation rate of 1.9% and over-the-counter retail sales growth in the EU countries of 2.1%, provided no trade war or even worse intervenes in the meantime.

Retail trade sales is certainly an indicator that helps to compare consumption trends in the various countries, but even this indicator has its dependences. When the importance of housing, leisure and travel increases, logically retail sales as a proportion of private consumption decreases. As a rule, it is considerably lower in affluent nations than in countries where the population must spend a large part of their income for the bare necessities of life. The figure in prosperous Germany in 2017 was 26.8%, in Austria it was 30%, in Croatia 49% and in Hungary 49.5%. +++

Over-the-counter retail sales growth rates in 2017 as % (EU 28)

EU countries and their currencies

Belgium Euro (EUR)

Bulgaria Bulgarian Lev (BGN)

Denmark Danish Krone (DKK)

Germany Euro (EUR)

Estonia Euro (EUR)

Finland Euro (EUR)

France Euro (EUR)

Greece Euro (EUR)

Ireland Euro (EUR)

Italy Euro (EUR)

Croatia Croatian Kuna (HRK)

Latvia Euro (EUR)

Lithuania Euro (EUR)

Luxemburg Euro (EUR)

Malta Euro (EUR)

Netherlands Euro (EUR)

Austria Euro (EUR)

Poland Polish Zloty (PLN)

Portugal Euro (EUR)

Romania New Romanian Leu (RON)

Sweden Swedish Krona (SEK)

Slovakia Euro (EUR)

Slovenia Euro (EUR)

Spain Euro (EUR)

Czech Republic Czech Koruna (CZK)

Hungary Forint (HUF)

United Kingdom Pound Sterling (GBP)

Cyprus Euro (EUR)

AMF Bakery Systems and Tromp Group integrate to unify global strategy

AMF Bakery Systems announced a plan to integrate Tromp Group, parent brand for Tromp Sheeting and Depositing Systems and Den Boer Baking Systems, under AMF to better serve commercial and retail bakers around the world. Effective immediately, the businesses will begin operating as AMF Tromp and AMF Den Boer with all operations continued in The Netherlands.

“This is the progression of the strategic alliance that began six years ago under the Markel Food Group. As we fold Europe’s best sheeting, depositing, baking, and handling technology into the world’s strongest bakery equipment supplier, we aim to put AMF Tromp and AMF Den Boer in the best position for the future: technologically, culturally – as well as structurally,” said Ken Newsome, CEO of Markel Food Group.

Following the integration, AMF will operate worldwide with unified project management systems and cohesive global sales and service teams to tackle the rapid pace of change in the baking industry. This is in direct response to the corresponding strategic challenges that bakers face in growing their product portfolios to meet evolving consumer demands.

“The addition of the Tromp and Den Boer team and technologies to AMF’s existing capabilities will protect the synergies that we’ve already established as partners under the Markel Food Group while leveraging the global support and service the AMF brand was built on,” said Jason Ward, President of AMF Bakery Systems. “With this improved alignment, our sales and engineering teams are better equipped to present the most optimal processing solutions while more effectively supporting our baking customers’ ever-expanding product needs from soft bread, buns, and rolls to artisan breads and a variety of specialty baked products including pizza and flatbreads, pastry and croissants, and cakes and pies.”

“AMF, Tromp, and Den Boer strengthen each other in a perfect way,” said Hans Herman Doude, Vice President of Sales for AMF Europe. “We see that industrial bun and bread bakers

++ Fazer considers closing Oulu bakery

Fazer has evaluated the efficiency of its bakery network and plans on closing the Oulu bakery and transferring its operations to other Fazer bakeries. Fazer will start collaboration negotiations that affect all 83 employees at the Oulu bakery. Adjustments of the business need to be considered as the consumption of pre-packed bread has decreased. Respectively, the popularity of products baked in-store has increased. The number of Fazer in-store bakeries continues to grow, and they will employ more bakers in the future. ”The focus areas of employment will change. The in-store bakery business is growing. In Finland, we have now 64 in-store bakeries

do need to diversify their product range, for which Tromp and Den Boer have proven and innovative solutions. This next step in convergence will enable us to provide localized support, globally for our best-in-class equipment solutions, whilst ensuring better support for our long-time customers.”

About AMF Bakery Systems

AMF Bakery Systems is the world leader in bakery automation solutions supplying state-of-the-art commercial equipment for an ever-changing market. AMF’s systems set the standard in the baking industry providing complete solutions for soft bread, buns, rolls, tortillas, English muffins, artisan breads, pizzas, flatbreads, cakes, pies, pastries and croissants. Along with the latest bakery innovation, AMF provides expert design, applications engineering, production expertise, full-system integration, project management, installation, training, lifetime parts, and service support.

About Tromp Group

AMF Tromp and AMF Den Boer – formerly Tromp Group –provide technically leading unit equipment as well as fullyintegrated bakery solutions for the worldwide baking industry. Together AMF, AMF Tromp, and AMF Den Boer help bakers grow their product portfolio with confidence to produce soft breads, buns, sheeted artisan breads, pizzas, flatbreads, cakes, pies, pastries and croissants.

About Markel Food Group

The Markel Food Group family of companies (www.markel foodgroup.com) includes AMF Bakery Systems (www.amf bakery.com), Reading Bakery Systems (www.readingbakery. com), Tromp Group (www.trompgroup.nl), and Solbern (www.solbern.com). The companies serve as market leaders in the manufacturing and design of automated food processing equipment for bread, bun, baked snacks, cakes, pizza, pastries, and other specialty baking products. The Markel Food Group companies are subsidiaries under Markel Ventures, Inc., (www.markelventures.com), a wholly-owned subsidiary of Markel Corporation. +++

employing 450 people. In 2021, we estimate to have 100 instore bakeries with 600 employees. At the same time, we must adjust our business as pre-packed bread is bought less. In addition, material and energy costs have continued to rise and it is not possible to fully transfer the cost effects into prices”, says Managing Director Markus Hellström, Fazer Bakery Finland. Fazer’s bakeries locate in Vantaa, Lahti, Lappeenranta and Oulu. In addition, Fazer has 64 in-store bakeries inside grocery stores, where bakers bake every day. Fazer Bakery employs approximately 1,600 people in Finland. +++

IBIE is where the next generation of baking technology is launched, new innovations are unveiled and new trends begin. For this reason, a growing number of professionals from all around the globe make the trip to the U.S. every three years. It’s the biggest opportunity to explore the newest baking technology, ingredients, packaging and trends—and it’s the best investment you can make to keep your competitive edge in the global marketplace.

Equipment thinks for itself

Zeppelin Anlagenbau is working on a transition from the previous controller to a new system called “MIRA” whose capabilities are designed to equal the functionality of an MES (Manufacturing Execution System).

The device on the table in Rödermark looks almost inconspicuous, but it’s the first representative of a new generation. Measuring approx. 50 x 30 x 20 cm, the grey box contains a computer-controlled water mixing and metering system developed by Zeppelin w hich no longer needs a PLC (programmable logic controller) as u sed in the past. The computer is programmed in a high-level programming language and is therefore capable of platform-independent communication with any device or control system.

It is currently integrated into the Prisma Web2, a batch management system which supplies the controller with a recipe, process, batch traceability and stock management, even when using a multi-stage production process, and involves the operator via an HMI (Human-Machine Interface). Up to now, Prisma Web2 has communicated with the respective equipments` PLC via Ethernet for control purposes, and provides visualization on the operator’s PC via a bus system.

The new water mixing and metering system can be integrated into this world, but is also usable for a future in which process control is no longer based on PLCs but on industrial computers instead. A computer of this kind is not only more efficient than any PLC, but can also be individually adapted, re-programmed, expanded or exchanged at any time, and for example it can thus also replace any other control computer. These computers can be used as intelligent decentralized controllers. The feature that clearly distinguishes them from previous controller installations is their ability to interlink and to analyze data.

At the iba trade fair, Zeppelin presented a process automation product that analyzes an optimum end-product to create derivatives from it for product optimization. Described in simple terms, this is designed to reveal the points at which adjustments should be made to achieve this production optimum, even in the presence of numerous mutually interacting input and output parameters.

The water mixing unit is the first practical application of Zeppelin’s new MIRA automation concept. MIRA communicates both with control computers and with PLC plants, and is therefore able to map Prisma Web2’s basic functions in the future. In addition, it will combine data streams from controllers with sensor data and analyze them, will create

Zeppelin Automation

The Zeppelin Group which operates worldwide, is working in various fields, one of which is plant engineering. This in turn supplies raw material handling components and plants to the food industry, the chemicals & plastics industry and the rubber and tire industry. The plant engineering head office is in Friedrichshafen, whereas the “Food” business unit is based in Rödermark near Frankfurt. Automation, including control cabinet construction for the plant engineering. Is also based in Rödermark. With a total of 75 employees, plant design concepts are realized in the business units.

© Zeppelin Systems

integrates your automation and digitalization

++

quality-relevant relationships based on empirical values or chemical/physical theories, and will suggest solutions. Thus the equipment will no longer just be controlled and regulated, but will also “think” for itself.

The application of MIRA in food production is on the agendas of the development departments in Rödermark and Friedrichshafen for the coming months and years. Currently, a search is ongoing for a partner that is interested in implementing a pilot project with Zeppelin Systems. +++

++ MIRA Control, implemented for a water mixing unit (WMU) using an industrial PC instead of a PLC

MIRA Process, with functional modules & future features (l.) and MIRA Control at the process level (r.)

Bühler has a new structure: Focus on Consumer Foods

+Bühler entered the global food market on 1 January 2019 with a newly-created segment: Consumer Foods. The group says the creation of the new business segment is a milestone in the Bühler Group’s over 150-year history. The group has operated two business areas in recent years: Advanced Materials and Grains & Food. As a result of taking over the Austrian Haas Group, Bühler is now repositioning itself and has formed a new business focusing on Consumer Foods and Confectionery, which includes integrated solutions to produce wafers, cookies, baked goods, chocolates, pralines, filled products, nuts, coffee and more. Bühler’s CEO Stefan Scheiber explains “This move allows us to create significant value for our customers and to position ourselves clearly as a leading company in the growing consumer foods market.”

Bühler has managed Haas as a separate company since the 2018 takeover. The new organization, which combines all the technologies and solutions in the Consumer Foods area into a single segment, represents a logical next step to serve all customers through a single contact point. The new segment is managed by Germar Wacker, previously the CEO of Haas, who also becomes a member of the Bühler Group’s group management as a result of the realignment. According to Germar Wacker: “With this strong new mainstay in the process technologies field to manufacture consumer foods, we offer our customers specialist knowledge together with research and development to fulfill their needs.” +++

++ New FRITSCH CEO started on January 1, 2019

Teresa J Ruder has been named Group Marketing Manager of Middleby Bakery Group (MBG). In this role, she will be responsible for the growth strategy of the MBG brands through joint marketing and advertising campaigns, bakery trade shows, websites and social media. Teresa Ruder has worked in Sales & Marketing at Burford Corp for 19 years, also working as Parts Manager and Logistics Manager. She has served on the Board of ASB and then as an Officer on the Board. “Most recently Teresa has managed the IBA tradeshow in Germany. With her thorough knowledge of trade shows, customers and the industry and her proven record of managing a large variety of projects, Teresa will be the right candidate to strengthen our marketing and bring the Middleby Bakery Group brands closer together.” said Mark Salman, President of the Middleby Food Processing and Packaging Group. +++

As of January 1, 2019, Fritsch Holding AG, one of the leading German manufacturers of bakery machines and lines, is headed by Alexander Schmitz as the new CEO. He is succeeding Kirsten Lange, who had been temporarily leading the group since July 2018. She will now resume her position on the Supervisory Board as planned. In Alexander Schmitz, FRITSCH has hired a proven expert with more than 20 years of leadership experience in mechanical engineering. Since 1998, the mechanical engineer has been with Bosch. During that time, he held responsibilities in the areas of process and packaging technology and automotive. For the past four years Schmitz lived in the USA, where he headed Bosch Packaging Technology,

++ Teresa J Ruder Named Group Marketing Manager Middleby Bakery Group

++ Germar Wacker has been CEO of the Bühler Group’s new Consumer Foods business segment since 1 January 2019

++ Stefan Scheiber, Bühler’s CEO

© Bühler Gruppe

Bühler Gruppe

© Bühler Gruppe

++ Alexander Schmitz

© FRITSCH

Inc. in New Richmond, Wisconsin. Before that, the 50 year old has gained extensive international experience during further international assignments in Spain and Switzerland and he fluently speaks English, French, and Spanish.

“We are delighted to have Alexander Schmitz on board the FRITSCH Group”, says Klaus Fritsch, principal shareholder and chairman of the Supervisory Board of the FRITSCH Group. “We also thank Kirsten Lange very much for having temporarily assumed the responsibility of leading the company until the end of 2018. She accomplished a lot in a short time,” Klaus Fritsch stresses. +++

++ Reading Bakery Systems Names Andrew Rosenthal as Project Manager

Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has hired Andrew Rosenthal as a project manager. In his new role, Rosenthal will manage delivery of projects, control project scopes, budgets and schedules. He reports to Tremaine Hartranft, director of engineering for RBS. Rosenthal holds a degree in Mechanical Engineering from Rowan University in Glassboro, NJ. Before joining RBS, he worked at Reading Truck Body as a Project Manager and at Vermeer Corporation as a Design Engineer. +++

++ Reading Bakery Systems Names Luis Montoya as Sales Manager for the Latin American Region

Reading Bakery Systems (RBS), one of the world’s leading manufacturers of baking and process systems, has announced the appointment of Luis Montoya as Sales Manager for the Latin American Region, effective immediately. Reporting to Vice President of Sales, Shawn Moye, Montoya will be responsible for direct sales efforts and project support with existing and future RBS customers in Mexico, Central and South America. Montoya joins RBS with over 12 years of sales, management and engineering experience. Prior to joining RBS, he worked for Rockwell Automation, Point Verde Columbia, and Melexa, S.A. “Luis’s extensive sales and engineering background, particularly with regard to Latin American customers, is an excellent fit for this position,” said Moye. “We are excited to have him join our sales team.”

++ Harald Suchanka new Managing Director Sales at Handtmann

Harald Suchanka (43) has taken over the position of Managing Director Sales at Handtmann Maschinenfabrik GmbH. Together with Karl Keller, he thus manages the fortunes

KOENIG - YOUR PARTNER FOR TURN KEY PROJECTS

WE PLAN AND REALISE TAILOR-MADE SOLUTIONS FOR YOUR ENTIRE BAKERY

++ Andrew Rosenthal

++ Luis Montoya © RBS

We set our focus on your product!

of the company. Suchanka's last position was as Managing Director at the Multivac subsidiary TVI Development and Production. At Handtmann, he is now responsible for Strategic Sales and Sales Organisation and, in addition to Handtmann Maschinenvertrieb GmbH & Co. KG for the German market as well as the subsidiaries in Brazil, China, England, France, Italy, Canada, Mexico, Russia and the USA. Karl Keller will retain responsibility for development, production, purchasing and IT. +++

++ Integrated Bakery and Dubet are strengthening their operations in Romania

Integrated Bakery and Dubet have been handling bakery projects in Romania and surrounding countries from The Netherlands. Growth and transformation of the bakery sector in Romania are the key reasons for entering into a partnership with Liviu Negreanu and further expand the business in Romania. Liviu Negreanu will represent both companies locally from his office in Bucharest. Liviu Negreanu has been active in the bakery industry for more than 40 years. He worked in different fields such as bakery design, maintenance and commissioning. With the accumulated experience, he worked for the last 25 years as representative for many bakery equipment suppliers from all over Europe. “In Romania there are so far no suppliers who are offering integrated bakery solutions and services. Semi-industrial bakery solutions requires knowledge of available solutions from different (unkown) suppliers and ‘out of the box’ engineering. These are two of our most distinguishing values’, says Dewanand Mahadew, CCO of Integrated Bakery and Dubet. ‘For clients with a smaller budget, Dubet and Integrated Bakery can integrate second hand equipment or a combination of new and second hand’, continues Dewanand. +++

++ Fortuna joins the König Group

The König Group in Austria will continue the businesses of the bakery machine manufacturer Fortuna from early January 2019 onwards. The latter company, headquartered in Bad Staffelstein/Germany, declared insolvency in October 2018. Fortuna develops and fabricates machines to produce bread rolls, and employs a workforce of 90, including 10 trainees. The newly created Fortuna Maschinen GmbH is now part of the König Group. Justifying the decision to take this strategic step, König’s CEO Wolfgang Staufer says: “Fortuna’s know-how is enormous, and we want to preserve and enlarge this unique wealth of experience for the market. It also expands our product portfolio for artisan businesses.” Fortuna Maschinen GmbH acquires assets, brands and patents in the form of an asset deal, and also takes over the employees. He adds that the König and Fortuna brands will be positioned in the market independently of one another. The primary aim is intensive

support for international customers, to complete existing orders and acquire new ones, and to guarantee high-quality customer service. The König Group, which operates worldwide and is based in Graz, Austria, now employs around 700 staff. +++

++ MULTIVAC Marking & Inspection undergoes a reorganisation

MULTIVAC Marking & Inspection is among the leading manufacturers of innovative labelling, marking and inspection solutions. The company has been part of the MULTIVAC Group since 1993. As part of a strategic realignment, there was a change of personnel in the company management in January. Volker Gerloff has withdrawn from the company management; the operational responsibility for the business has been taken over by Dr. Hendrik Frank (Engineering & Technology), Karsten Strothmann (Sales) and Julia Timpe (Administration). +++

++ ProSweets Cologne achieves new visitor record

Over 21,000 trade visitors (an increase of 5 % compared to 2018) from over 100 countries attended ProSweets Cologne, the international trade fair for suppliers to the confectionery and snack industry. From 27 to 30 January 2019, 343 suppliers (plus 5 % compared to 2018) from 34 countries presented new solutions and further developments for recipes, production and packaging of confectionery and snacks. The range of exhibitors was broad, both nationally and internationally, and covered the entire spectrum of suppliers. "ProSweets Cologne is the central international business platform for suppliers to the confectionery industry. With new finishing technologies, innovative and sustainable packaging solutions and new developments in digital networking in production, the sector is showing that it has its finger on the pulse," explains Anne Schumacher, Vice President Nutrition and Nutrition Technology at Koelnmesse. "The trade's interest in the trade fair has also risen significantly. As a result, the value chain is growing even closer together." +++

++ RBK Group opens a branch in Germany

The Dutch RBK Group has founded a branch in Germany, RBK Automation GmbH, based in Kleve. Sales management is undertaken by Paul Nass, the former CEO of CSB-System Benelux BV. The RBK Group specializes in ERP/MES and OEE software solutions together with SCADA (Supervisory Control and Data Acquisition) and refrigeration plant control modules for the food sector. +++

++ Harald Suchanka © Handtmann

++ Liviu Negreanu

© Negreanu

• a glimpse into the world of baking •

Playing with colors

Superfoods and ancient grain, food pairing and clean label were among the raw materials suppliers’ topics at the iba trade fair. But something else was eye-catching: Many producers brought colors into play.

+Perhaps it’s no surprise that the “color” facet is taking the stage (again), bearing in mind that the social web acts as a pool of ideas for innovations. Users post, share and “like” what they are pleased with, but above all what catches their eye. In this respect, kibitzers must have better cards to move forward with the trend. Colors can help in this game.

Natural color nuances were one of backaldrin ’s themes. AroniaMix, a new product with aronia berries, brings with it unobtrusive shades of violet for baked products and pastries. The color emphasizes their “superfood” character, and this in turn matches the “health” trend in the spirit of naturalness and wellbeing. This clean label gives the crumb of baguettes or mixed wheat bread pale lilac colors. AroniaMix is also suitable for brioche, muffins, cakes or batters. The recommended amount is between 10 and 25%. “Durum 100”, based on hard wheat flour, brings soft pastel-yellow shades into play. The color is due to the carotenoids contained in durum wheat. With a clean label, products for which the clean label mix is suitable include sandwich bread, focaccia or sweet products baked from wheat dough. “My UrkornMix” yields an exceptional flavor subtlety: Mild smoky sourdough notes – produced by smoked wheat sourdough (Smoked Sourdough) – combined with earthy-spicy nutty notes – due to emmer wheat, einkorn and Khorasan.

Ireks majors on another superfood - buckwheat. The company offered a buckwheat bread baked on a spelt basis that yields an exceptional slightly nutty flavor just typical of buckwheat. The baked product can be advertised as “buckwheat bread” or “buckwheat rolls”. The quantity used is between 35 and 50% relative to the amount of flour. The idea for “Castanoce”, a mix for artisan baked products with sweet chestnuts, walnuts, linseed and again buckwheat, came from Southern Tyrol/Italy.

Still popular: spelt, which is also making its presence felt in the pastry area, just like buckwheat.

Savory and nutty were also keywords for SchapfenMühle , who also informed their visitors about their Tyrol nut-bread, as well as about products baked using ancient grains such as

Colorants from foodstuffs

The suppliers of colorings, or more precisely colorants from foodstuffs, include BETTEC B.V. in the Netherlands, who market their products under the Colourfood Professionals brand. Food-derived colorants in powder form were premiered in Munich as a supplement to liquid “colors”. They are suitable for toppings, glazing, fillings and decorations, whereas powders function better in doughs with a sensitive moisture ratio, or in chocolate or enrobings that must not curdle. Five colors are offered: Apple-green, Spirulina-blue, Grape-violet, Lemon-yellow and Unicorn-pink.

++ AroniaMix mix with aronia berries lends a discreet violet shade to bread rolls. Right: A gentle yellow is brought in by “Durum 100” based on hard wheat flour

© backaldrin

spelt, emmer wheat, einkorn and wild perennial rye. The mill premix with hazel nuts, walnuts and bread spice, is suitable for all kinds of baked nut products. “Pro Eiweißbrot” mill premix yields a very juicy, almost soft bread. It is suitable for manufacturing protein-rich wholegrain wheat breads and wheat bread rolls fulfilling the “Low Carb” claim.

Colors also play a role for Martin Braun . Color is allowed again. The confectionery area calls for glamour, gloss and luxury. Products shown by the Munich-based Braun Group included swirl-cookies, some of them rainbow-swirled with foodstuff-derived colorings, some with a different unusual visual appearance like a watermelon. According to the company, exclusive éclairs are experiencing a revival. A new mix was developed to produce them, needing only the addition of water and edible oil. Using fillings and decorations, this

allows the baker to conjure up a unique work of art from a baked product.

Zeelandia is bringing the topic of “muesli” into the baked products segment. The development is called MR. KORN “sunny muesli”, which the company brought along to the iba trade fair and used to take up two trends at the same time: Superfoods – with quinoa, hemp and chia seed – and muesli –by using whole oat grains. They give the end-product an element of surprise, a crunch, or the “muesli moment” as the company calls it. The product is suitable for both savory and small sweet baked goods such as sticky nut buns, muffins or croissants.

Short ingredients lists are in demand. One reason why C. Siebrecht Söhne KG brought its clean label competence to the fore. Products shown by the company included clean label baked products based on Kürbis Deluxe, a 50% premix with pumpkin seeds from Styria, and other key elements that give the bread structure and color.

Uniferm showed vegan muffins and tray cakes. They are based on the company’s innovation, the RoyalRühr® vegan pastry ingredient. Baked products are manufactured by the all-in method using three ingredients, and the company says they have very good crumb succulence and stay-fresh properties.

Less sugar, less fat, with wholegrain flour and a high dietary fiber content – KOMPLET, Abel+Schäfer developed the Body & Soul Cake premix for muffins, gugelhupf and tray cakes. This manufacturer is following the trend towards a health-conscious diet. The company says batters made with the premix show very good carrying capacity, and the finished baked products have a very tender structure and a moist crumb. According to the manufacturer, the reduction in the

++ An exceptional flavor: Buckwheat bread and rolls from Ireks

© SchapfenMühle

++ Ve ry succulent, almost soft: Low carb products baked with “Pro Eiweißbrot”

© Ireks

++ Rainbow colors are allowed again – Martin Braun’s swirl-cookies, colored using foodstuff-derived colorings

© Martin Braun

proportions of fat and sugar amounts to at least 30% relative to a comparable product. Relative to 100 g, the dietary fiber content is at least 6 g, and relative to 100 kcal it is at least 3 g.

Flower cupcakes were a Dreidoppel special. With three new confectioner’s pastes, the company also supplied the flavor to match. “Rose” has a floral, fruity, slightly fragrant note and gives a delicate pink color to cream or butter-crème. Logically, batters are lilac when using “Lavender”, which contributes spicy-floral flavors. On the other hand, “Pink Grapefruit”, the third new paste, creates a tart-fruity flavor nuance rather than a floral one.

Lesaffre, the French yeast producer, had travelled to Munich with a variety of organic sourdough starter cultures, one of which imparts a coffee aroma to baked products. Bäcker GmbH & Co KG was also present with a wide range of sourdough starters, while at the same time exhibiting innovations in the fullybaked gluten-free product range, including a tasty oatbread.

Another remarkable offering from Beirut/Lebanon is a combination of a gluten-free baking mix for pita from the Crown Bake milling group and a pita line from the machine supplier Saltek +++

++ A gugelhupf based on Body & Soul Cake contains less fat, less sugar and less salt than a comparable pastry

++ Vegan muffins with a discreet touch of vanilla

++ “Lavender-blueberry” flower cupcakes

++ For muffins as well: The idea behind MR. KORN “sunny muesli” is to bring the topic of muesli into the baked products segment

© KOMPLET, Abel+Schäfer © Zeelandia © Dreidoppel © Crown Bake

© Uniferm

++ Gl uten-free pita mix and machine in a double act from Cr own Bake and Saltek in the Lebanon

Qualified young recruits from France

The Simon Lazard vocational college in Saargemünd, France, trains specialist staff for the baking sector. As a result of soundly-based training, the graduates have very good prospects in the employment market.

+T he French town of Saargemünd, also called Sarreguemines by the Sarregueminois residents, is located around 20 km south of Saarbrücken. The Simon Lazard vo cational college is situated in Sarreguemines, and offers a wide variety of training courses. For example, students can

train as geriatric nurses, logistics specialists or businesspeople, but specialist staff for the baking sector are also trained here. In contrast to Germany, for example, vocational training in France takes place mainly through vocational schools or a vocational college. This means that trainees, after regular general schooling, train their skills for a total of three years under the guidance of specialist teachers, and there is also a theoretical component in addition to practical training. Sub jects such as Natural Science, English or Sport are also on the timetable. Depending on the skilled profession, it c ontains practical work together with background knowledge about the technology and applied sciences, as well as the top ics of law and company management.

The total of three years of training includes a 22-week practical course completed by the students in a factory, e.g. a bakery or confectioner’s. This total of 22 weeks of practical training is distributed over the three years of training. For this, the school has good contacts with food companies and factories in the baking sector, and assists the students in their search for a practical placement.

Professional environment

In this respect, training in France already has certain similarities to other countries, or even to the Dual System in

++ The vocational college’s students learn the bakery trade under the guidance of experienced specialist teachers

++ Specialist teachers intensively supervise the students, and there is also collective participation, e.g. in competitions

Germany. However, due to intensive support at the vocational college, trainees in France acquire a broad range of skills. For example, whereas the skilled trained professions of confectioner or baker exist in Germany, training in France encompasses both professions. On top of that, there are also elements of a chef’s training. The students also show that this combination is effective through successful participation in international performance competitions of the baker’s craft, as they did recently at the iba trade fair in Munich, or also through regular participation in competitions during the südback trade fair in Stuttgart and in other competitions.

To ensure that the students receive professional, practiceoriented training under the guidance of the specialist tutors,

the Simon Lazard College also has a fully-equipped bakery in addition to a complete kitchen and a restaurant. The vocational college cooperates in this respect with the German plant constructor DEBAG in Bautzen. Thus various ovens, as well as proofers and refrigeration units made by the German plant constructor can be found in the college’s bakery. As DEBAG’s International Sales Manager Georg Schulze explains: “We are happy to support the specialist college with our professional equipment.” That’s how the vocational students get to know the plant constructor’s products on the one hand, and on the other the students support the company, e.g. during trade fair appearances.

Altogether, Sarreguemines graduates have very good prospects. After their training, many of the students start as qualified professionals in bakeries or confectioner’s, as well as in catering establishments or in hotels. Companies in the upstream supplier industry are also happy to employ graduates from Sarreguemines, and are pleased with the qualified young talent from France. +++

++ Of course, students learn the traditional production of baguettes and other specialities

++ The basic principles of breadmaking are taught, and so is fine baked goods production, and the manufacture of snacks is also on the timetable

BRC Version 8 – what’s new?

The British Retail Consortium (BRC) published Version 8 of the Global Standard for Food Safety Issues in August 2018 – this version comes into force in February 2019.

+Food safety standards such as the BRC and IFS are checked regularly for up-to-dateness and applicability, and are adapted when necessary. Standards owners must also constantly guarantee that the respective standard conforms to the current benchmarking requirements of the Global Food Safety Initiative (GFSI) to ensure that it continues to be recognized by the latter, since as a rule updating the GFSI Benchmarking Requirements (current Version 7.2) creates a need for adjustment in the food safety standards.

Here is an overview of the significant innovations in Version 8 of the BRC and Global Standard for Food Safety, Version 8 of August 2018.

Incidents and emergency situations – the existing requirements applying to incidents, e.g. recalls or withdrawals, were supplemented or amended:

+ Failure of or attacks on Cybersecurity were added to the existing list of possible incidents (3.11.1).

+ Key persons for recall management need only be appointed, but no longer be named (3.11.2)

+ A plan must be created to record the Time schedules for key recall management activities (3.11.2).

+ Carrying out a Root Cause Analysis and implementing improvements to prevent recurrence – i.e. Corrective Action Management in the event of incidents such as a recall or withdrawal – were supplemented at this point (3.11.2).

+ Informing the certification authority in the event of a product recall was supplemented. A Duty to Inform now exists “in the event of significant incidents in the food safety area” and when there is “a statutory deviation (e.g. in the event of a legal enforcement order)” (3.11.4).

Outsourced processes – a Definition of outsourced processing was included in the Glossary of the Standard. This definition is worded as follows: “ Outsourced processing is an intermediate step in manufacturing a product, and is carried out by a different company or at another location. ” This helps affected companies to draw a boundary as to when such a process is involved.

The requirements applying to outsourced processes were made more precise and were supplemented at a few points, thus now ensuring greater clarity. The requirement for Authorizing and Monitoring subcontractors, or outsourced processors as they are now called, remains unchanged.

+ A supplement requires that the effective handling of product safety and quality risks must be guaranteed, and an effective Traceability System for outsourced processors must be present (3.5.4.2).

+ Moreover, the authorization and monitoring systems must be risk-based and must fulfill one of the following points:

· As in the past, a valid BRC Global Standard Certification, or certification in accordance with another GFSI-recognized standard, is required. A new and express requirement, however, is that this must “include purchased raw materials” (3.5.4.2). Or

· as in the past, an Audit at the premises of the supplier must be carried out by an experienced, demonstrably competent auditor. A new inclusion covers the audit being carried out by a second or third party. In this case, concrete supplements have been included regarding auditor competence, scope of the audit (product safety, traceability, HACCP, Good Manufacturing Practice), the requirement to submit a full audit report and the checking of the latter (3.5.4.2).

+ The documented Continuous Assessment process must take place based on risks and predefined performance criteria. The process must be implemented fully, and as usual it must be documented by written records (3.5.4.2).

+ An unchanged requirement is that outsourced processing steps must be carried out in Conformity with Existing

Contracts. A supplement here stipulates that this comprises all requirements for processing and/or packing, together with product specifications (3.5.4.3).

Product monitoring – Various new requirements were included in Chapter 5:

+ Product labelling –No. 5.2.5 introduced a new requirement regarding possible preparation specifications. This says “ If cooking instructions are stated, these must be fully audited to guarantee that obeying the instructions always leads to a product that is safe and fit for consumption .”

+ Product packaging – Inclusion of an additional requirement in No. 5.5.3, stating that the company must have in place a process to handle obsolete packaging materials (including labels). This must comprise the following:

· “Mechanisms to avoid the inadvertent use of obsolete packaging materials

· Monitoring and disposal of obsolete packaging materials

· Appropriate methods to dispose of obsolete printed materials (e.g. giving materials markings to render them unusable).”

+ Laboratory testing – Requirement supplemented by adding Point No. 5.6.2.5, i.e.

· “ The meaning of laboratory tests must be understood, and action must be taken accordingly.

· Appropriate measures must be adopted promptly to counteract unsatisfactory results or trends.

· If there are statutorily prescribed limit values, these must be understood, and appropriate action taken promptly to counteract transgression of these limit values. ”

Trade fair calendar 2019

Animal feedstuffs – A new inclusion was Chapter 5.8. containing three new requirements to ensure that animal feed products are safe and suitable for their respective intended use.

Risk zones in the production operation – The requirements regarding High-Risk, High-Care and High Care at Ambient Temperature zones were combined together into a separate chapter (Chapter 8).

Traded products – Inclusion of a new Chapter 9 with requirements for traded goods

The new Standard is available for free download in the BRC Bookshop (https://www.brcbookshop.com/) and its application is compulsory from February 2019 onwards. +++

Author

The author of this article is the Food Technologist Barbara Siebke in Hamburg. She works as a Quality Management consultant and auditor in the food industry. If you have any interest or questions, please contact Mrs. Siebke as follows:

Tel.: +49 (0) 40 – 636 790 51 kontakt@ql-siebke.de www.ql-siebke.de

February 23-26, 2019

Madrid/Spain

INTERSICOP 2019 www.intersicop.ifema.es

March 12-15, 2019

Moscow/Russia

Modern Bakery Moscow www.modernbakery-moscow.com

April 10-12, 2019

Kiev/Ukraine

Food Expo Kiev www.tradefairdates.com/ Food-Expo-M2144/Kiev.html

May 6-9, 2019

Shanghai/China

Bakery China 2019 www.bakerychina.com

May 9-11, 2019

Addis Ababa/Ethiopia agrofood Ethiopia 2019 www.agrofood-ethiopia.com/agrofood-ethiopia.html

May 15-17, 2019

Baku/Azerbaijan

WorldFood Azerbaijan/Ipack Caspian 2019 http://ifw-expo.de/exhib/worldfood-azerbaijan-ipack-caspian_2019_en

May 21-22, 2019

Amsterdam/The Netherlands

The World of Private Label www.plmainternational.com/tradeshow/exhibiting/general-information

June 18-21, 2019

Tehran/Iran

iran bakery + confectionery www.iran-bakery.com

September, 4-7, 2019

Riga/Latvia

Riga Food 2019

www.bt1.lv/rigafood/eng/index.php

Top Trends for the 2019 in the Food and Beverage Industry

At HiE 2018, Innova Market Insights launched their top ten trends for 2019 for the food and beverage industry. These trends will also have an impact on the baking industry.

Innova Market Insights has been tracking new food and beverage product launches over the past 25 years. Over 350,000 new products are entered into their database annually. They now have over 130 million records and with that information they do trend analysis. During the 2018 Health Ingredients Europe, Irene Kersbergen from Innova Market Insights presented the Top Trends for the 2019 Food and Beverage Industry based on new product launches.

1 Discovery: The Adventurous Consumer. Globalization has sparked consumer’s curiosity for new flavors from all over the world. 2 of 3 US, UK and Chinese consumers say they love to discover new flavors. Consumers seem to be looking for new products that arouse their curiosity.

2 Plant Kingdom. Eating plant-based has become mainstream as consumers are making healthier food choices. Increases in this category include consumers who are increasing fruit and vegetable consumption to be healthier. There are also more new plant-based pizzas and pastas available.

3 Alternatives to All. There are alternatives to almost everything including: dairy, protein, sweeteners, and even a fish alternative! Half of US consumers choose alternatives for health reasons. People also choose alternatives for diet variety, novelty and even sustainability. The vegan trend is also influencing this market. Over the past 5 years, the average annual growth was 46% with new products making vegan claim.

4 Green Appeal . Industry increasingly committing to and answering consumer expectations around sustainability. 2 in 3 consumers in US, UK and China expect companies to invest in sustainability.

5 Snacking : The definitive occasion. Snacking is no longer optional. 63% of millennials are replacing meals with snacks because of busy schedules.

6 Eating for Me. Consumers have individual needs and preferences and becoming more important to them. More

personalized nutrition to support popular diets including: keto, paleo, plant-based, high protein, vegan etc. Personalization nutrition with apps that can prepare grocery lists to meet your requirements. Also, companies are beginning to offer personalization with custom online ordering product with custom text and images on the product or packaging.

7 Fresh Look at Fiber. Research has shown the return of fiber as an essential food ingredient. 44% US consumers say they have increased consumption of fiber. People are consuming more fiber even for weight management reasons. There is even a 55% growth average annually over the past 5 years of fiber in the sports nutrition category.

8 I Feel Good. There is a rising interest in the role that nutrition can play in emotional well-being. This includes holistic well-being, and emotional health is an important factor. 90% of consumers are saying that mental health is as important as physical health. 36% growth in these feel-good claims on products, for example using term “happy” or “joy”. Strong growth of guilt-free claims on packaging. 1 in 4 US, UK, and Chinese consumers say “relaxation” is an important factor overall when consuming food and beverage.

9 Small Player Mindset. Startup companies continue to shake up industry. 2 in 5 US and UK consumers prefer small brands because smaller companies are more dedicated to product and have a more personal story. Big companies are even going small in strategy and investing in smaller start-ups.

Connected to the Plate: All About Technology. Social media helps consumers engage and even co-create new flavors with companies. With social media, fans are involved in creating new flavors, and companies to letting consumers choose what the next flavor will be. Young consumers are sharing what they eat online. In China, 55% of millennials share pictures of their foods once per week or more. Other technology like blockchain, is also helping with traceability. 80% US consumers are more likely to buy brands that are honest and transparent about how and where products are produced. With blockchain a product barcode can be scanned to see where and how it was produced.

* Statistics from Innova Market Trends 2018 as presented at HiE 2018. +++

Kaak FPS | Kaak Bakeware | Benier | DrieM | Daub | MCS | LhotellierR2A | Multiparts