News

New cooling tunnel from IPCO

IPCO developed a cooling tunnel with improved energy efficiency provided by a newly designed airflow system, for use in the confectionery and bakery industries. The system can be designed with direct, indirect or impingement airflows, with a bottom cooling option also available. Airflow has been designed for maximum efficiency to deliver rapid, controlled cooling and lower energy consumption than comparable lines. Conceived as an efficient, single-pass process, IPCO’s new line can be equipped with stainless steel or plastic belts in standard widths of 1,500mm or 2,000mm, with other sizes available. The length of the tunnel can be custom-designed. Other features include belt alignment and safety systems; the tunnel is supplied in modular form with all electrical equipment ready for connection, enabling fast installation and commissioning. The cooling system can be used for anything from cooling for forming or molding processes in confectionery, to cooling bakery goods such as cookies, crackers, brownies, biscuits or cereal bars. The new cooling tunnel represents a significant extension of the steel belt specialist’s portfolio for the bakery and confectionery industries. +++

© Verband Deutscher Großbäckereien

Association of German Plant Bakeries: Presidium unanimously reelected

Prof. Dr. Ulrike Detmers (Mestemacher Group) was unanimously reelected by the members of the Association of German Plant Bakeries. She has been President of the Association since 2013. Her two representatives, Hans-Jochen Holthausen (Harry Brot) and Alexander Heberer (Wiener Feinbäckerei), were also reelected Vice-Presidents of the Association. Holthausen is also chairman of the specialist group of delivery bakeries, while Heberer is chairman of the specialist group of branch bakeries. +++

The Presidium during the Annual Conference in Düsseldorf/ Germany: Prof. Dr. Ulrike Detmers, Hans-Jochen Holthausen (right) and Alexander Heberer (left)

UK adds folic acid to flour

The flour used in the UK will have mandatory folic acid fortification to help prevent spinal birth defects in newborns, the government announced. The new rules will only apply to non-wholemeal wheat flour, with gluten-free foods and wholemeal flour exempt. Prior to the new rule, the government ran a public consultation on the matter in 2019. Women are advised to take 400 micrograms of folic acid a day for at least a month before conception and up to the 12th week of pregnancy. Folic acid is added to flour in more than 80 countries. Since World War II, the UK’s non-wholemeal flour has been fortified with iron, calcium and two other B vitamins – thiamin and niacin. +++

Anne Mere appointed MD of Fazer Bakery Baltic

Anne Mere has been appointed Managing Director of Fazer Bakery Baltic and a member of the Bakery Business Area © Verband Deutscher Großbäckereien Management Team. She will also become a member of Fazer’s Extended Leadership Team, as of September 20. She has worked in various executive positions in the Nordic food company HKScan and has more than 20 years of experience in managerial positions. Mere has been responsible for business management with profit and loss responsibility, operational excellence, brand strategies’ implementation as well as retail business development in different markets.

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Koelnmesse to launch Anuga HORIZON in 2022

Koelnmesse is developing a new hybrid event, the Anuga HORIZON, aimed at closing a gap with its interdisciplinary approach, as it identified a rising need for new solutions. As an innovation and business platform, the event examines solutions for the future challenges of the industry every two years. The concept of Anuga HORIZON is based on a combination between an exhibition, conference and experience and unites theory and practice using interactive formats. The first edition will be staged from September 6 to 8, 2022. “The idea for the event was born two years ago when we placed the focus on future solutions and new technological approaches at Anuga 2019 in the form of the special event, ‘Anuga Horizon 2050’. Changing consumer demands, increased digitalization, the increased implementation of disruptive technologies require a paradigm change within the industry,” explained Gerald Böse, President and Chief Executive Officer of Koelnmesse GmbH. +++

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iba.Connecting Experts lines up virtual learning opportunities

The second edition of iba.Connecting Experts gears up to stream the virtual event from October 25 to 28, structured around four focus points: ‘connect’, ‘discover’, ‘learn’ and ‘entertain’. Virtual attendees will have a comprehensive choice of current topics to delve into, including strategies from industry leaders on how to reduce losses using AI. This lecture will bring together senior manufacturing executives from Nestle, Bimbo, Mondelez, Pepsico and Aryzta to share their experiences, insights and advice on how to use Industrial Artificial Intelligence to master manufacturing processes and reduce production losses in quality, waste and yield. Batch and continuous dough production is also among the topics in the event’s ‘Learn’ feature, including a lecture on pre-mixing from Dr. Christian Faber, Senior Technology Consulting, Zeppelin. Hygiene is a discussion topic as well, with a presentation evaluating effective disinfection on hygiene standards given by António Jorge, Marketing Manager at KOMA. He will discuss alternative methods and equipment to measure the output of a washing procedure with respect to hygiene and disinfection. +++

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