baking+biscuit 2019-06 digital

KWIK LOK SETS A NEW INDUSTRY STANDARD

Franz Bakery and Kwik Lok are two family-owned businesses that care deeply about the environment. That’s why Franz chose the Eco-Lok to help them meet their sustainability goals. The Eco-Lok is a new bag closure made with up to 20% fewer greenhouse gas emissions and up to 20% less petroleum-based material.

Waltos - Vice President, Purchasing at Franz Bakery

KWIK LOK and ECO-LOK are trademarks of Kwik Lok Corporation.

Fit for the future

The end of the year is a time when many companies and consumers attempt to see into the future and try to discover what 2020 will bring. Experts in economics and finance, for example, seek help from various figures, statistics and surveys. The resulting picture and its interpretations are very varied. Opinions are divided.

The biggest question is: will there be another economic downturn, possibly global, or will the economy continue its growth? How will it affect the baking sector, its supply industries, consumers and customers?

++ Bastian Borchfeld, Editor-in-Chief

Media to the global baking industry

f2m food multimedia is a publishing house operating at an international level and specializing in researching and editing technical information for the baking sector.

baking+biscuit international

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

I’m certain no-one’s home has a crystal ball in which they can foresee the future. However, using facts such as the unemployment rate as guidance provides only limited help, since the labor market in the European Union (EU) currently appears very varied. While Euro crisis countries in particular remain characterized by very high unemployment rates, a few EU member states sparkle with very low unemployment rates.

Greece, for example, recorded 17% in September 2019, the highest unemployment rate in the EU and one of the highest unemployment rates worldwide. The Czech Republic has the lowest unemployment rate of around 2%. On average, 6.3% of EU citizens are registered as unemployed.

Figures for the US labor market, on the other hand, are promising. The unemployment rate fell from 3.7% to 3.5% in September 2019. A figure as low as this last occurred 50 years ago.

Consumer behavior and consumption behavior are both influenced by whether or not people have jobs. Other topics, however, e.g. the high indebtedness of companies, private households and nations, or Brexit or the trade war between the USA and China also affect consumer behavior, and will continue to accompany us in 2020.

Whatever the future may bring economically and politically, entrepreneurs both male and female must not lose courage. Instead of shedding jobs, slashing budgets and cutting back projects, there should be investment in the areas of digitalization and further education, especially now. It’s the only way for a company to remain fit to meet the competition and the future.

As the current year has again shown, however, not all baking sector companies will succeed in doing this in 2020. Corporate consolidation will rise further.

I hope we are all fit for the future, and I wish you all a contemplative Christmastide and a successful year in 2020.

Best Regards,

Our specialist journal concentrating on production professionals in large companies in the industrial and chain-store sectors. Appears six times a year in English language.

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© Schubert Consulting

FEDIMA`s 50th anniversary

FEDIMA held its 50th Annual Meeting in Milan/Italy, the location where the federation was founded in 1969 by visionary business leaders of the bakery and pastry ingredients suppliers. FEDIMA was, is and remains committed to being the European bakery ingredient platform to support and grow the bread and pastry market while shaping a favorable environment to ensure a sustainable and an innovative bakery industry.

Already 50 years have passed since FEDIMA was established to represent the interests of the European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries. Following its creation, FEDIMA rapidly grew from 5 founding members to the current 12 national bakery ingredients associations across Europe, representing over 20.000 direct employments and reaching approximately 500 000 points of sales in Europe.

At this year’s 50th Annual Meeting, FEDIMA welcomed GIDABIL, the Association of food ingredients & improvers manufacturers in Turkey, as a new member. Mr Duruk, GIDABIL Chairman, presented the Turkish association, which was founded in 2000. The association currently has 42 members. GIDABIL is looking forward to be part of the FEDIMA, thereby strengthening the bakery and pastry ingredient network.

To celebrate its Golden age, FEDIMA hosted four keynote speakers: Dr. Yi Liu (EFSA), who thanked FEDIMA for contributing to EFSA assessments on the dietary exposure of enzymes, Franz Kraus (Public and Governmental Affairs professional) on the new EU landscape, Anne Fremaux (GIRA) and Hubert Chiron (INRA) who tackled the important topics of the sweet bakery markets in the EU and improving efficiency in baking. +++

www.fedima.org

AMF Bakery Systems names Guillaume Joly as Business Development Manager

AMF Bakery Systems (AMF), Richmond, Virginia/USA, welcomed Guillaume Joly to the role of Business Development Manager, as the Company’s focus on innovative production solutions for artisan bread and rolls, pizza, flatbreads, cakes, pies, pastries, and croissants continues to grow around the world.

Guillaume Joly will work alongside AMF’s Director of U.S. Sales for AMF Tromp and AMF Den Boer technologies, Clint Adams, to support customers in North America seeking complete automation solutions for artisan bread and rolls, pizza or flatbreads, cakes or pies, and pastries or croissants. As a dual role, he will also work closely with AMF’s sales, engineering, and research & development teams in the Netherlands to help drive the product strategy for AMF Tromp sheeting and laminating technologies as they apply to artisan bread, croissant and pastry products specifically. Joly will report to President of AMF Bakery Systems, Jason Ward.

www.bakingbiscuit.com

“We are eager to have Guillaume join our team,” mentioned Ward. “He brings expertise in artisan bread and laminated product formulation, bakery process, and best-in-class equipment design that will help drive our overall business strategy while strengthening our commercial and technical teams.”

Guillaume Joly graduated with a Bachelor of Business Administration from Ecole Supérieure de Commerce et de Gestion in Paris and obtained a National Degree in baking from the Institut National de la Boulangerie Patisserie. In his new role, he will leverage his professional experience of over 24 years in the baking industry and his passion for providing exceptional customer solutions and service. +++

++ Spain: Grupo Bimbo closes factory in Granollers

According to a report in the Spanish newspaper Expansión, Grupo Bimbo in Mexico plans to close its factory in Granollers (Barcelona region, Spain). According to the report, production there is scheduled to cease in the first quarter of 2020, and baked goods manufacture will be concentrated at the Santa Perpètua de la Mogoda factory in the Catalonia region. It is located around 17 km from Granollers. +++

++ Johan Sanders, FEDIMA President, and Geert Sonneveld, former Chair of the FEDIMA Technical Committee

++ Guillaume Joly

© FEDIMA

© AMF Bakery Systems

FEDIMA – The Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries –is composed of national associations across 12 countries. FEDIMA represents an estimated 200 companies with approx. 5 billion EUR turnover. Website:

with this master baker mindset, like our modular AMF Den Boer Tunnel Ovens, which allow us to engineer the most optimal baking solutions for today while preparing your bakery for future growth.

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Wanted: Sustainable packaging

Probably scarcely any other topic occupied more space at the FachPack 2019 trade fair than sustainability. There’s a lot of movement in the packaging industry.

+Items shown by packaging suppliers included thinner composite films with, as manu facturers stressed, unchanged performance, packaging based on organic-based plastics, and recyclable monofilms. The spotlight was on paper-based composites in particular. On the technical side, tubular bag machine manufacturers proved that their plants are also able to handle monofilms or paper composites, albeit with performance limitations.

Challenging alternatives

Sustainable concepts included a topic from Bosch, Waiblingen/Germany. The company sees a clear trend towards monomaterials. It says these are

easier to recycle, but more demanding with regard to processing. It says the biggest challenge is in high-speed sealing. According to company information, Bosch has already achieved good results in tests on its own tubular bag machines. Paper packaging is seen as a promising alternative to tubular bags made from film. It says folding at transverse and longitudinal seams turns out to be a challenge here. Paper also has a greater tendency than film to tear at high speeds. Work at Bosch focuses on optimum format subcontours for paper shaping, which they say is designed to manufacture fully tear-free, crease-free products. The company shows what can be done with paper by using Pearl, a

From machine manufacturer to solution provider

We raise our worldwide customers’ awareness of sustainable packaging concepts. That enables our sustainable concepts to multiply, including in regions in which we do not yet see any active demand for these solutions.” The portfolio includes various sustainable concepts that contribute to reducing packaging materials in packaging manufacture. Other concepts are based on the use of renewable raw materials or recyclable materials and monomaterials.

Prizewinning TX 710 tray sealer

At a press conference during the FachPack trade fair, Managing Director and CEO Hans-Joachim Boekstegers presented a report on packaging trends and current business development at MULTIVAC, Wolfertschwenden/ Germany. According to his report, the MULTIVAC group of companies achieved 7.7% growth and sales revenues of around EUR 1.1 billion in 2018 compared to the previous year. The worldwide workforce increased to 6.400. Boekstegers said “Despite numerous uncertainties, we expect slight growth in the current financial year.”

Boekstegers also dealt with the takeover of the FRITSCH Group, which occurred in August 2019. He said it allows MULTIVAC to complete its portfolio of solutions, and also enables it to offer the baking industry entire production lines from a single supplier in future. “This acquisition is another important step in building up our portfolio of integrated solutions for food processing and packaging.”

In the sustainable packaging solutions area, according to Hans-Joachim Boekstegers: “We are the partner of choice.

As the CEO explained: “Following our RX 4.0 thermoformer packing machine, which sets new standards in the market, we have now added another future-proof model to expand our portfolio in the X-line generation of machines. The features that characterize the new TX 710 Traysealer are a robust machine design concept and intelligent actuation.” It was honored at the FachPack trade fair with the “German Packaging Prize” in the packing machines area, a distinction awarded by the German Packaging Institute. +++

++ Pearl is a paper-based concept developed by Bosch together with BillerudKorsnäs

© Bosch

++ At the trade fair, MULTIVAC was honored with the award of the German Packaging Prize for the innovative TX 710 Traysealer

++ Managing Director and CEO Hans-Joachim Boekstegers at FachPack

About FachPack

FachPack is a European specialist trade fair for packaging, technology, finishing and logistics. Around 44,000 visitors and 1,591 exhibitors came to Nuremberg/Germany for FachPack 2019 from September 24 to 26. The trade fair takes a break in rotation when interpack is held in Düsseldorf, as in 2020, so the next FachPack will take place from September 28 to 30, 2021.

packaging concept developed together with the Swedish paper manufacturer BillerudKorsnäs and based on the latter’s FibreForm ® 3-D moldable paper.

Recyclable paper packaging for YES!

Nestlé’s new YES! muesli bar played a role at the trade fair, or more precisely its innovative packaging made from recyclable paper. When developing the concept, Nestlé collaborated closely with the paper manufacturer Sappi, Alfeld/Germany, and the packaging supplier Constantia Flexibles. Susanne Oste, Sappi Europe’s Vice President of Innovations and Sustainability, says: “Sappi cooperates with leading branded goods manufacturers to develop renewable paper-based packaging solutions. These solutions must fulfill packaging

recyclability demands without accepting any compromises in relation to food protection and shelf life.”

How does changeover to alternative materials work?

On the one hand, consumers are price-sensitive when shopping. On the other, sustainable packaging is increasingly important for them. How can food manufacturers fulfil both requirements? Schubert-Consulting, a subsidiary of Schubert Packaging Systems based in Crailsheim/Germany, advises companies at the interface between alternative materials and their production capabilities. The objective is to automate the packaging process in a technically and cost-effective manner for the customer. The experts evaluate possible alternatives on an individual basis and convert the most

The rack oven.

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++ A recyclable paper package for Nestlé’s new YES! muesli bar

© Sappi Europe

suitable ones into functional concepts. They then work out the final rough concept in detail. An all-new packaging line is not necessarily planned. In some cases, existing machines can also be optimised. According to Schubert, the parent company, its own TLM packaging systems can in fact process all packaging materials that are available on the market.

Film and paper on one machine

Hugo Beck, a horizontal flow packing machine manufacturer in Dettingen/Germany, addressed the growing demand for sustainable packaging under the motto “Film or Paper? Stay Flexible!”. In future, a user will have the option to pack its product in film, paper or composite material. The manufacturer’s machines can be adapted to new packaging materials simply by retooling. Older film packaging machines can be retrofitted, thus also adapting them to process new packaging materials. +++

Sustainable bag closure

+Well-sealed packages protect foods from rapid spoilage and external influences. They are the only way to make long-distance transport possible. Nowadays, modern consumers pay attention to their environmental relevance. That’s why the Kwik Lok Corporation developed Eco Lok, the world’s first sustainable bag closure.

The new Eco-Lok product, used as a closure on consumer food products such as bread loaves, is formulated with a plant-based biopolymer called NuPlastiQ® that requires up to 20% fewer greenhouse gas emissions to produce than standard plastic bag closures.

In this respect, the Eco-Lok brings with it all the qualities of the well-known Kwik Lok plastic closures. The closure is reusable – up to one hundred times or more if necessary and is now also recyclable, and after use it can be disposed of with a clear conscience.

Like all the previous ones, this closure can also be printed for information and marketing purposes, or combined with paper flags. Moreover, it is metal detector compatible, and is a new highlight in the next sustainability report.

“Kwik Lok is proud to lead the way for a more sustainable future, maintaining safety and quality standards and preserving the environment for customers, employees, and the planet,” said Don Carrell, CEO of Kwik Lok Corp. “Our

customers are demanding more sustainable packaging solutions and Eco-Lok is a high-quality product that reduces the carbon footprint of our customers.”

The proprietary technology from BioLogiQ used to make Eco-Lok converts plant-based carbohydrates, such as corn and potatoes, into the NuPlastiQ ® material that is manufactured into Eco-Lok bag closures. Using a 100% natural, renewably sourced plant-based resin that requires less fuel to produce than traditional plastics, NuPlastiQ® helps reduce greenhouse gas emissions and overall material use. +++

++ Film or paper packaging – Hugo Beck packing machine users can switch. Both can be produced on a single machine

++ Schubert-Consulting advises its customers on the transition to environmentally friendly packaging at the interface between alternative materials and their production capabilities

© Schubert Consulting © Hugo Beck © Kwik Lok

Successful Partnerships

The Rademaker approach includes a close co-operation with the end user. We deploy decades of experience to develop the best possible process solutions. The customers’ boundary conditions with regard to ingredients and actual production environment are the basis for all tests run in the Rademaker Technology Centre. Our consistent focus on the customers’ requirements results in specific solutions aimed at the ultimate success of our customers in the market.

Specialists in food processing equipment

• Dough bread / roll lines for bread rolls, Mediterranean breads and flatbreads.

• Dough strip toaster for premium quality toast and sandwich loaves.

• Laminating and processing lines for puff pastry and croissants.

• Dough roll-out lines for yeast doughs, shortcrust pastry, cake, Berliner and donuts.

• Pressing and punching machines for cakes, pies, quiches and tortelettes.

• Pizza bottom and topping machines, application specific dispensers and strewing.

++ Personnel changes at Zeppelin Systems

Ingo Pütz (55) took over the position of the Business Unit (BU) and sales manager Food of Zeppelin Systems GmbH in Rödermark/Germany on October 1, 2019. Ingo Pütz succeeds Michael Piepenbrock, who left the company and moved on to a new professional challenge outside the Zeppelin group. Ingo Pütz has long-standing international experience in machinery and plant engineering in the food sector. He already served company Reimelt from 1996 – 2007 and left the company in the position of a sales manager. Before joining Zeppelin Systems GmbH at the end of 2018, Ingo Pütz was Managing Director in various companies. +++

++ Algaia and Herbstreith & Fox join forces

Algaia S.A. announces its cooperation with Herbstreith & Fox KG Germany. The companies are joining forces to provide a sustainable combination of pectin and alginates for multiple baking applications, to be marketed as both single ingredients or as a blend. Algaia is privately owned and a global player in the field of specialty seaweed extracts. Herbstreith & Fox, also privately owned, is according tot he company one of the top four global players in the field of pectin both citrus and apple based. The company also pioneered multi-functional fibers extracted from traditionally edible apple and citrus raw material. +++

++ Reading Bakery Systems announces promotions

Reading Bakery Systems (RBS), a leading manufacturer of industrial baking systems, announced promotions in its organization designed to improve efficiency, innovation and customer experience. “As a fast growing organization, we need to ensure that we’re taking the right steps that will allow us to grow intelligently and in alignment with our strategic objectives,” said Joseph Zaleski, President, Reading Bakery Systems. “We continue to rely on experienced, proven team members who have the vision to help us manage that growth successfully.”

RBS announced the following promotions:

+ Cameron Johnston was promoted to Director of Engineering. In his new role, Cameron will be responsible for electrical, mechanical and R&D engineering. Cameron joined RBS in 2008, as a parttime drafter. After graduation from Penn State University, he was hired full time as an applications designer. During his tenure at RBS, he has served in the roles of electrical designer, project manager, and most recently as director at the RBS Science and Innovation Center.

+ Michael Snarski was promoted to Manager of the RBS Science and Innovation Center. Michael will be responsible for customer product trials, as well as internal research and development projects. Michael joined RBS in 2015 as a Food Science Technologist. He is a graduate of Penn State University, with a Bachelor’s Degree in Nutritional Science and Biology.

+ Steven Moya was promoted to Process Engineer. In this position, Steve is responsible for preparing and conducting trials at the RBS Science & Innovation Center, predominantly on continuous mixing and high-pressure extrusion systems. Steven joined RBS as an Engineering Intern, and upon graduation from Penn State University, accepted a full time position as a Mechanical Designer.

+ Andrew M. Torres was promoted to Process Technician at the RBS Innovation Center. Andrew is now responsible for production line setup, calibrations and operation in order to produce products according to RBS or customer specifications. He is also responsible for cleaning and maintaining all Innovation Center equipment. Prior to joining RBS, Andrew was a baker at a local pretzel manufacturer and bread bakery.

++

New frozen product line for Aryzta in Canada

Aryzta North America is expanding its factory in Ancaster in Ontario province, Canada, by adding a new production line for frozen breads. The factory, on an area of 22,000 m 2 , produces a wide variety of breakfast goods and confectionery for caterers and the food retail under the “Oakrun Farm Bakery” and “Otis Spunkmeyer” brands and own brands. The new frozen product line, scheduled to start as early as November, will add frozen bread to expand the capacity in Ancaster. It is able to produce large breads as well as small bread rolls and buns. The Swiss-Irish Aryzta Group operates a total of 19 bakeries in the USA and Canada. +++

Travel

tip:

Darby’s in London

An oyster bar, bakery and grill – these three offerings are entirely compatible in Anglo-Saxon countries, often accompanied by a cheering Guinness. Originally an idea from NY, the combination can be sampled in London in Darby’s at No. 3 Viaduct Gardens in the suburb of Nine Elms. Bread from its own bakery plays a quite central role in the offering at the “Eatery”. Customers can now feast outside of the restaurant on sourdough bread, baguettes, a 2-kg ciabatta and Kouign Amann, a Breton specialty made from butter-rich laminated dough. Darby’s also offers its baked goods to wholesale customers. +++

++ Ingo Pütz

© Zeppelin Systems

© Algaia

© Reading Bakery Systems

© Reading Bakery Systems

© Reading Bakery Systems

© Reading Bakery Systems

New ideas for sweets and snacks

ProSweets Cologne 2020 will take place in Cologne/Germany from February 2 until February 5 2020 parallel to ISM, the world’s leading trade fair for sweets and snacks. The duo covers the entire value chain of the production and sales.

+ProSweets Cologne presents the entire supplier range of the sweets and snacks industry: from diverse ingredients through innovative packing machines and packaging materials to optimized product technologies.

Ingredients

The trend is moving towards more naturalness and a short list of ingredients. Consumers are paying attention to reduced sugar content and more fibre. Here, the latest generation of high-quality fibre fulfils two functions - because it not only promotes the digestion. With their natural sweetness they reduce the sugar content in biscuit dough or chocolate cream and at the same time optimise the texture and feeling in the mouth.

Low carb or low fat, sugar-free or gluten-free, vegetarian, vegan or bio-certified: The outlook at ProSweets Cologne 2020 demonstrates how the aspects health, naturalness and taste can be brought together. But where are the limits of reformulation and reduction? And what is it important to know when dealing with new texturizers? Specialised lectures on these issues will be staged in "Speakers Corner", which will create additional inspiration and highlight the trends of the future.

Packaging

Less plastic, more renewable raw materials, lower packing weight and recyclability are the focus of the solutions presented in Cologne. Due to the digitalisation, the theme product information is also taking on a new standing at the international supplier trade. In order to satisfy the permanently increasing demands for the sustainability of packing, the fields of application of paper are being continuously further developed. The latest innovations include packets made of recyclable lightweight paper, which replaces plastic blister. It is folded into different shapes by a rotating assembly machine of the latest generation.

ProSweets Cologne

Date of the event: 2 – 5 February 2020

(Sunday – Wednesday)

Directly located adjacent and running parallel to ISM

Organizer: Koelnmesse GmbH

Event frequency: annually

Venue: Cologne Exhibition Centre, hall 10.1

Opening hours: Sun.-Tue.: 9:00 a.m.-6:00 p.m.

Wednesday: 9:00 a.m.-4:00 p.m.

Day-ticket: Online: 49.00 EUR

Box office: 79.00 EUR

Website: prosweets-cologne.com

Brands that clearly present themselves on sustainable packing fall under the current consumer preference for minimalism and clean label. As such, the manufacturers attain a huge reach at the point of sale, however "often not all information can be stated on the packing that the consumer wants to know," explained Peter Roßkamp, Managing Director DeTeMa. This is where the digitalisation of packing comes into play, a further theme that the special event will focus on at the trade fair under the motto "Extended Packaging". Peter Roßkamp: "Technologies capable of interacting, that are based on digital codes like Digimarc have the potential to turn packing into multi-talents."

The special thing about the Digimarc code: It is invisible to the human eye and is attached to the entire packing – a sort of watermark that not only allows the Global Trade Item Number to be encrypted or accelerates the checkout process. It also enables a link to the social media. +++

© ProSweets Cologne

• Auto-Bake on Demand; your next line is in stock ready to ship today, not in 52 weeks!

• Legendary technology producing the highest quality products at the lowest cost of ownership in the industry

• Optional direct fired convection or indirect fired radiant technologies

• Product flexibility with very low transition costs to produce these categories on the same line:

• Molded cakes (from mini-bites to large celebration cakes), cookies, and pies

• Artisan breads, buns, and pastries

• Savory meat pockets, lasagnas, quiches, and bites

• Pet Foods, energy bars, and even makeup sponges

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• Perfect for cookie, crackers, pet food products as well as crouton and crumb bread.

• Gold standard for QSR (Fast Food) high volume bun production in the world

• Unique Convection System reduces gas usage by 15% or more versus competition

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• Workhorse suitable for any products baked in a pan; bread, bun, pies and cakes

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info@middlebybakerygroup.com

A turnkey solutions supplier

The bakery machine constructor Gostol-Gopan is growing steadily. Further expansion is taking place especially in the “Complete bakery solutions” area. The intention is to develop new markets.

The Slovenian bakery machine constructor Gostol-Gopan has needed to adapt to many changes, including political turnarounds, privatization, economic crises and the collapse of important markets. But the company always successfully adapted to the changes, and has grown steadily for years. For example, Gostol-Gopan increased sales of its industrial bread baking lines by 40% in the past two years. Explaining his plans, Director Fabrizio Korošec says “We have achieved 15% growth in the past year alone, but we want to do even more, and are training for the Champions League!”

Synergies

From its origin in Nova Gorica, Slovenia, the Gostol-Gopan company changed fundamentally after joining the Italian Tecnopool Group in 2016. According to Fabrizio Korošec: “But Tecnopool itself has also changed radically since the entry of the financial investor Xenon.” The Italian fund first took over four different Italian manufacturers of bakery technology for different types of bread and baked goods in 2018. In this respect, however, all the companies were smaller than Gostol-Gopan. Director Fabrizio Korošec explains that “The Tecnopool Group currently earns sales revenues of more than EUR 100 million, and has a much more comprehensive product range.” By taking over CSC Sartori, Megateck, Logiudice and Mimac, for example, the Group enlarged its range of industrial lines to produce confectionery, flatbread production plants, e.g. for the Arabian market, and for ovens, e.g. rack ovens. As Korošec explains: “All of this means

that increasing numbers of opportunities for us are opening up in the market, and the takeover will also benefit us.” GostolGopan was a major supplier in Russia and in the Ukraine for many years. The company has expanded intensively in other European and world markets in recent years. Among other things, Gostol-Gopan received two significant contracts from the US-American retail giant Walmart in 2018. With regard to corporate strategy, Gostol-Gopan’s Director Fabrizio Korošec says “After the takeover, we are already so big that we are on an equal footing with our biggest competitors. We are also opening up new markets and increasing our turnover.”

High-performance lines

Takeovers and collaboration make sense for the company, because baked products manufacturers’ businesses are also changed by consumers’ changing purchasing and consumption habits. Classical bakeries disappear or are replaced by selfservice concepts. The plant constructor observes that bread and baked goods are increasingly supplied to the trade as frozen goods, and baked there. As Fabrizio Korošec explains: “We assume there will be small artisan bakeries and large industrial bakeries in the market. We want to supply the big ones who need high-capacity lines. Their investments are large, which is why they buy from financially strong partners. Being a stable, reliable partner is also important to us. Certainly, almost our entire business at the present time is still with new customers.” And he adds: “It’s customers who change the company, not the Director.”

++ Director Fabrizio Korošec

++ This is what the same line looks like overall. It was fabricated for tinned bread for a European purchaser

© Gostol-Gopan

© Gostol-Gopan

++ As the company itself says, bread baking lines designed, manufactured and installed by Gostol-Gopan have higher performance, more automation and more digitalization than before the Italian owner entered

Changes have also taken place within the Nova Gorica based company. Korošec describes how “We have set the company up in such a way that we no longer supply ovens, but offer entire bread baking lines instead. We supply turnkey solutions. We do everything from planning to installation. A customer can do everything on our line, from dough preparation and baking to packing the bread and baked products.”

Complete solutions

Together with its sister companies, Gostol-Gopan offers not only solutions to prepare and bake a variety of types of bread and baked goods. As Korošec explains: “The lines planned and built in Nova Gorica also have higher performance and are more automated and digitalized.” For example, the company presented a line at the iba trade fair in Munich last September that can bake almost twice as much bread as a previous plant. The new line can bake 10,000 items/hour, or six to seven tons of bread per hour. Director Fabrizio Korošec explains that “There are also sensors and software installed in the line to monitor the line’s performance in real time. This enables customers to supervise their productivity, quality and capacity utilization.” The company has sold the plants to the USA. Moreover, Gostol-Gopan also operates its own research, production and project strategy development departments to allow it to continue to be a dependable supplier. At the same time, the designers take great care to ensure that the plants are not only flexible and allow the production of a large variety of baked goods; they also pay great attention to the subjects of automation and energy saving. That’s how the supplier of turnkey solutions for the baking sector would like to continue its steady growth. +++

© Gostol-Gopan

Energy into dough

In the past five years, together with partners, Dr. Peter John, CEO of RPE.InfraTherm GmbH, has developed a new technology to transfer energy into dough that differs from baking using mainly convective heat.

Using the new IR.X infrared method, heat is largely transferred outwards from the inside during baking, instead of inwards from the outside as in the past. Under optimum conditions, this allows gentler, better-quality baking. Moreover, it also enables faster, energetically more efficient and more cost-effective baking in all product groups, process stages and ovens. As well as IR.X, however, the optimum conditions also include geometries, temperatures, humidity, the dough pieces, target product, time, process procedure, material, type of energy etc. etc.

Time comparison under optimum conditions

Advantages for instore baking

Opportunities under optimum conditions – A comparison of variants exemplified by the dominant type representative, i.e. bread rolls, 60 g, wheat dough, pre-baked, frozen.

Deviations from the optimum diminish these benefits. That applies equally to both convection and IR.X.

The first practical steps

In a preliminary step, Dr. John, e.g. together with W&P RIEHLE and KORNFEIL, created the first IR.X ovens for practical use:

+ W&P RIEHLE: a small-belt ITES oven (40 x 60 = 0.25 m² of baking area)

+ KORNFEIL: a multi-deck oven for BACKMANUFAKTUR SCHMIDT, Munich, (43.2 m² of baking area)

In practice, these ovens yield very good results in terms of quality, time and energy, although compromises made in the present case included the following:

+ The company had grafted the IR.X onto structurally and technologically well-known traditional systems. Due to its physical nature, the IR.X cannot deploy its full potential in these circumstances.

+ the IR.X was used for recipes, materials and pre-products that were previously geared to convective baking.

+ an IR.X/1 was used, a predevelopment of IR.X/2, and thus its full performance potential was not yet fully utilized.

Supermarkets typically use the CLASSICAL variant – classical baking, as a rule in circulating air ovens. To reduce wages costs in particular, thereby ensuring a low price of EUR 0.15, baking takes place in the fewest possible baking cycles, each with the largest quantities from a quality-critical frozen state and using cost-effective ovens. As a result, with three cycles in a twelve-hour shop opening time, the oldest bread rolls are already four hours old, and are not particularly popular.

As is generally known, artisan bakers that are close to such supermarkets and who do not bake from frozen and therefore bake more often and thus fresher, sell about five times more bread rolls and do so even at EUR 0.60 each.

The drastic shortening of the preheating and baking time when using IR.X allows and indeed demands automatic transfer between process stages. This enables the following benefits:

Comparison exemplified by bread rolls, 60 g

++ Baking-off bread rolls instore

New energy transfer process

As a result of IR.X, baking takes place more gently but nonetheless faster and with higher energy efficiency, and to a greater extent outwards from the inside – with the benefit of better quality in terms of flavor, moisture, freshness, crumb, crust, valuable constituents, contaminants and shelf life. By targeted optimization, the quality, time and energy advantages can be repositioned within themselves – e.g. leading ultimately to “no TIME advantage”.

Pre-baking and baking-off

In both industrial or artisan baking, quality is further improved if prebaking takes place using IR.X and the goods are then finally baked-off on the spot using IR.X with a core temperature of 95°C. IR.X is usable for pasteurizing. Baking from frozen is detrimental!

For artisan bakers, for example, the freshness advantage when using a combination of prebaking and baking-off provides an opportunity not to prebake at midnight for the next morning with a 6-hour lead time as is sometimes customary, but to extend the lead time up to >24 hours under optimum conditions and without loss of quality.

Smaller ovens, operating continuously

The oven is significantly smaller – instead of a twelve-tray oven, only a very small automated IR-X oven with one tray is now needed to ensure a similar capacity – preferably with a throughput conforming to the technology. Various process parameters (e.g. rising heat and decreasing humidity) are not achievable in a multi-deck oven with such extremely short baking times, e.g. two minutes.

Short baking cycles

This allows baking to take place 48 times a day, not just three times as previously, and to do so every 15 minutes, always fresh, and in a thawed state from >+18°C.

Prolonged freshness

Bread rolls stay fresh for considerably longer. This is also certain to reduce the proportion of food that is thrown away. Bigger capacity. Consequently, due to the extremely short preheating times (3 minutes) and baking times (2 minutes), as many as 768 bread rolls/day can be baked, instead of 576 as in the past.

Returns

Moreover, the proportion of so called returns is further reduced a result of demand-based baking in a 15-minute cycle until shortly before the shop closes.

Automation – “Baking at the checkout”

Sales staff in branches and checkout staff in a supermarket have a continuous overview of the current baking situation on their display at the checkout. They no longer need to load and remove from the oven themselves. They can individually intervene in the process from the checkout when necessary. This ensures calmness and less stress. Such short baking

times that must be adhered to accurately, e.g. two minutes instead of ten, are no longer manageable manually as in the past. Baking can be made visually more to the customer’s liking with a camera in the oven and a display screen at the checkout.

Energy costs

A small IR.X oven must be operated at a higher power, in the region of 2.5 kW per tray. However, that is significantly less than when using a comparison oven with 12 trays (18 kW). Due to shorter times and a smaller oven, energy expenditure (Wh/kg) and costs (EUR 1,000 /year) are reduced from 100% (CLASSICAL) to 24% (IR.X). This yields an additional profit contribution of EUR 1,000 1.4/year in this case.

Other products

The program adopted: “Type representative: 60g bread roll”, utilizes only 27% of the IR.X oven’s capacity. This leaves 73% of its capacity available for other product ranges, e.g. special breads and bread rolls, cakes, pizzas, sandwiches, meat, French fries etc. These products can be baked and prepared with similar quality benefits. This reduces to near zero the energy expenditure to constantly heat up the oven.

Conclusions

Instore baking: In this situation, the stated benefits of the IR.X are achievable relatively quickly.

Production baking: Industrial and artisan prebaking and classical baking without interruption are profitable when using the IR.X.

Oven sizes: For example, IR.X is possible in ovens from 6 dm² to 160 m².

Oven types: IR.X is possible in tunnel, multi-deck, rack and mini-ovens. Automated, continuously operating tunnel ovens of all kinds with process digitalization are the best for IR.X.

Energy: IR.X is possible with electricity, gas and oil.

Retrofitting: IR.X can be retrofitted in existing ovens. It yields limited but noticeable, measurable and confidence-building advantages. From practical experience: a) perceptible quality improvement, b) time saving of up to 40%, and up to 20% energy saving.

Maturity: Baking with IR.X already has a relatively high level of maturity. Possible & necessary optimization and automation yield even more efficiency. +++

Author Dr. Peter John RPE.InfraTherm GmbH Hauptstraße 104, D – 09638 Lichtenberg, Germany

If you can make it here, you can make it anywhere!

New York is the capital of trends, whether it's lifestyle, fashion or food. Being successful and actually remaining there is a challenge, even for bakeries. Here we look at the story of Hudson Bread and how they made it in New York and still today remain on top.

+A quarter of a century ago, Mariusz Kolodziej founded the Hudson Bread bakery just outside of the New York City border in North Bergen, NJ. After studying law and administration at the Naval Academy of his native Poland, he emigrated at the age of 24 to New York and initially worked in the real estate sector. But his dream of having his own company kept pulling at his heartstrings and a market analysis finally provided the perfect idea. Supported by bakery specialist Ray Million, Kolodziej founded a European-style specialty bakery, which was adapted to the taste profile of New York consumers and the needs of the hospitality scene. New Yorkers had been demanding this type of bakery for more than a decade and were ready to pay for it.

Mariusz Kolodziej says that the market has changed," The fine dining establishments do not treat bread as an integral part of the dining experience as they did years ago. They look for price; quality isn’t as important to them as it once was. Restaurateurs view bread as losing an appetizer, which could be worth $12. I really don’t know when they will put bread back on the à la carte menu and charge for it, so that great breads can have their day again on fine dining tables."

For Hudson Bread, this was not the only challenge. There was nowhere in the world where the trend towards "food-to-go" was more noticeable than in the Big Apple and there is nowhere that has faster changes in nutrition trends.

or

unit

when it

++ Wh ether it’s a thermal oil, flue gas, deck or wagon oven, with

without a loading

–

comes to baking, Hudson Bread relies on MIWE technology

Kolodziej: "This leads us to think about the category that bread has grown most in and I would say it’s the food service area: caterers, cafes, mid-priced sandwich joints – these form a strong market. The customer's buying pattern changes with each new trend and media blitzed information overload. It’s crazy to think about how peoples’ minds have been shaped: they will eat a wrap and think they have only taken in a few calories, but in reality the number of calories is close to the same as quality artisan products, except that these products are not produced with preservatives, shelf-life extenders, mold inhibitors and high sugar content. Marketing I guess?"

Hudson Bread has responded to the evolution of market needs and demands and continually evolved, changing processes and expanding capacities based on market reviews and trends. But one thing remains and has long since become a hallmark

A complex network for thermal processes

of Hudson Bread, the aroma of sourdough. 3 natural starters are used on a daily basis, white, wheat and rye along with Poolish and in some cases Biga. Core products are specialties such as sourdough country loaves with 4.5 kg loaves sold sliced.

By contrast, a frozen range called "Frozen Artisan" is comparatively young. Kolodziej: “The Frozen Artisan range has been in production for a year having started late 2018, early 2019. We wanted to offer our products in a different part of the food service industry and recognised that our products were missing as frozen offerings and so we developed our products to have all the great taste for this market.

Ten years ago, 15 tons of dough was processed on a daily basis, seven days a week. Today, it's 25 tons and Hudson Bread is now shipping its products all over the East Coast, south to

To achieve maximum flexibility, Hudson Bread invested in a complex technical network consisting of proofers, ovens, and spiral cooling and freezing from MIWE, the German machine and oven builder. The network’s task is to provide and maintain product-specific process parameters such as time, temperature and air humidity for each product in the wide range of products, even when quantities fluctuate. This network begins with MIWE GV proofing retarders and MIWE GUV proofing interrupters for long-time dough methods.

Baking takes place in three MIWE ideal deck ovens (18 decks in total, each with a baking area of 180 x 200 cm), two thermal oil heated M I WE thermo-express deck ovens (18 decks in total, each with a baking area of 200 x 240 cm) and four MIWE thermo-static thermal oil heated wagon ovens (each for three wagons). Both types of deck oven are fed fully automatically by the MIWE athlet loading unit, which picks up dough pieces from peel boards. After baking, products from all three types of oven can either be brought to the dispatch area, or fed directly into the spiral cooler or spiral freezer via conveyor belts (in the case of the deck ovens: this takes place fully automatically; for

the wagon ovens: products need to be placed onto the belt by hand).

Because Hudson Bread has also supplied frozen products all over the East Coast, the South to Florida and even the Midwest since 2018, a MIWE freezer plant was integrated into the existing concept. A spiral cooler and a spiral shock-freezer are available to cool and shock-freeze products after the baking process. Per hour, these can shockfreeze up to 810 kg of breads weighing up to 1,600 grams from +80°C down to a core temperature of at least -10°C within approx. 190 minutes. A special air guidance system in conjunction with controlled rotation speed fans in the shock-freezer spirals ensure that the products are frozen efficiently, uniformly and gently.

The advantage of the network, whose loading and transport solutions are also from MIWE, is the great flexibility with which it can adjust to the daily fluctuations in quantities on the one hand and the varying time requirements on the other. This is made possible not least by the uniform control architecture of all the plant components, which eases both its operation and its maintenance effort. +++

Florida, and even to the Midwest. Here the deep-frozen brand is well represented and growth rates are encouraging. Last but not least, substantial investments were required in production, as Kolodziej's description of current production technology shows. "Ingredient handling is taken care of with with HB-Technik equipment which is used for liquids, preferments and dry ingredients. All scaling is automated and monitored with ingredient lot tracking. Mixing is carried out with DW240 Koenig Mixers twin ax. The process makeup used is Koenig equipment for Sheet and Cut Lines, (Menes), Koenig Roll Lines and Bun Lines, and Koenig Ceres Dividers for gravity feed dough portioning. At this moment we are working on two more lines for Artisan Frozen to meet customer demands. Our dough bulk ferments depending on the product and can take from 45 minutes to 3 hours before make up. Our bakery make up room is temperature controlled at 75 °F degrees with low CFM fans so as not to create drafting in the winter and it is glycol chilled in the summer to maintain approximately the same temp. The proofing room is quite small based on our volume, but we work in cooler temperatures for developing our flavor profiles. The controlled climate rooms are all by MIWE as well as the thermal oil ovens and ideal ovens. We prefer the consistent bake of thermal oil ovens and are planning a large earth stone thermal oil traveling oven for specific items.

The freezing process has two stages. The first stage takes the product from the oven temperature of 195°F to 40°F in a short and controlled time. This prepares the product for the second stage, which is freezing. This second stage was designed by MIWE as a streamlined, efficient process that handles the product with the proper parameters to ensure a quality freeze without drying the product out before packaging. If a product stays too long in a freezer it is stripped of moisture, damaging the product. So this process allows us to bring temperatures down to a desired point with a dwell time that supports product integrity. The process is supported by equipment from Czech company Liberecke strojirny for

spirals and conveyors. The frozen products are then packed in our Niverplast cold room."

There was also additional investment in the IT department. "The entire network system was upgraded with all systems software assembled by our in-house IT and Engineering department. A NYU graduate who was sponsored by our foundation that offers students an opportunity to work and obtain an education through Hudson Bread headed up this section. In this way, we are able to work with young minds with a different take on systems infrastructure."

This year Hudson Bread is celebrating its 25th anniversary. It is testament to the Polish student, who has become a New York entrepreneur, relishing challenges and knowing that changes are a matter of course. Kolodziej, "We are always moving forwards, that’s what we do! However, during all of this, we cling tightly on to our core values and our mission to make bread that everyone would be proud to have their family eat, especially their children. This is because bread is a good thing, no matter what new research comes out to disprove that. Just as long as it’s wholesome bread made in true

++ Fo r dough preparation, Ray Million, head of production, uses a twin twist mixer from Austrian manufacturer König

++ Ce res Menes Bun line – used for makeup when products are not made by hand

++ Hu dson Bread, naturally cold proofed – daily production is still 12 hours out from bake and held at varying lower temperature points from 42 to 58-60 °F depending on formulation and desired product response

© Hudson Bread © Hudson Bread

© Hudson Bread

Passion for Dough

Smooth-running: The experience, knowledge and skill of the baker’s trade shows in every step of each process performed by our IMPRESSA croissant systems. Effortless punching and turning, precise coiling along with fully automated bending of filled or unfilled croissants. The entire spectrum of coiled pastries – perfection and volume production combined. Find out more www.fritsch-group.com

Perfection is when it all comes together.

Increased Flexibility & Control

The Thomas L. Green brand of equipment from Reading Bakery Systems has been a partner to the biscuit, cookie and cracker industry for over 120 years.

SERVO WIRECUT MACHINE

Increased Flexibility & Control for Soft Biscuit & Cookie Production

+The advanced GenesisPro WCS Wirecut Machine offers more flexibility and control, better safety features, and easier sanitation than traditional wirecut machines. It is ideal for producing a variety of cookies, biscuits and bars at throughput yields of up to 300 cuts per minute (cpm), while maintaining a high degree of accuracy and consistent piece weights. T his wirecut machine can also produce bars, filled bars and frozen cookies.

Production Quality & Flexibility

The recipe-driven linear servo motors provide an infinte number of cam profiles to control wire positioning, stroke length, and drop- and up-shoot. Adjustments can be made easily at the integrated touchscreen while the machine is in operation. The unit provides automatic self-timing for wire positioning to the die cup.

Safe to Use

The RBS SafeShield design optimizes operator safety and makes sanitation and maintenance easier. The machine is supplied with light curtains that stop the machine immediately when the curtain is broken, providing 360 degrees of injury prevention. The light guard system also maximizes access to machine components for maintenance or wash down.

Easy to clean & maintain

The hopper, roll assemblies, harp and wire frame are designed to be easily removed for sanitation and preventative maintenance procedures. Operators can safely access all parts of the machine during changeovers and plant scheduled maintenance.

Automated dough handling

Dough delivery systems can be designed or adapted to fill the hopper. The control system can be tied into an existing dough feeding system or a turnkey, automated, dough handling system can be supplied.

Flexible recipe driven controls

Servo motor based mechanisms offer flexibility and quick and easy changeovers. Servos control wire positioning, stroke length, and enable infinte cam profiles – stroke, wire height, drop and band-raise. On the fly adjustments are available via touchscreen.

Piece weight accuracy

End weight consistency is achieved by combining a custom designed die and filler block arrangement underneath the filler rolls. This system is manufactured to exacting standards to minimize the guesswork for perfect piece weights. +++

++ The GenesisPro WCS Wirecut Machine offers more flexibility and control, better safety features, and easier sanitation than traditional wirecut machines

The advanced Thomas L. Green Servo Wirecut Machine offers exibility and control, better safety features, and easier sanitation traditional wirecut machines. It is ideal for producing a variety biscuits and bars at throughput yields of up to 300 cuts per while maintaining a high degree of accuracy and consistent

Production Quality & Flexibility

The recipe-driven linear servo motors provide an in nite number pro les to control wire positioning, stroke length, and dropAdjustments can be made easily at the integrated touchscreen machine is in operation. The unit provides automatic self-timing

The RBS SafeShield design optimizes operator safety and makes and maintenance easier. The machine is supplied with light stop the machine immediately when the curtain is broken, providing degrees of injury prevention. The light guard system also maximizes to machine components for maintenance or wash down.

Touch screen operator controls provide adjustment for feed speeds. Settings can be stored as a “recipe” for future production.

++ Servo Wirecut Cookie Line, oven infeed

++ Oven discharge

THOMAS

A powerful combination

The packing solution from Rego Herlitzius: a BS 45 band slicer combined with a V ERTEC 30 promises to be a powerful bread slicing and packing combination for industrial bakeries.

The REGO HERLITZIUS BS 45 is a fully-automatic band slicer that can continuously slice a wide variety of bread types. According to the company, the arrangement of the bands at an angle relative to the input feeder ensures an optimum slicing result. An adjustable band oiler assists the slicing process in terms of slice quality. As it also says, hardened band guides that can be arranged for different slice thicknesses ensure stable, low-wear production.

Various slicing bands and tooth arrangements are available for different types of bread, and Teflon coating of the bands and band guides lead to good slicing properties, since they reduce the coefficients of friction between the wearing parts.

Accessibility

Sideways-opening doors make the machine easy to clean and simple to maintain. Band changing takes place by releasing the tension on the hardened band drums, thus allowing the bands to be removed from the machine’s interior. Good slicing of products with widely differing consistencies is ensured by optional accessories such as driven belts at the input feeder or an additional adjustable driven upper belt.

An integral bag blow-up table turns a combination with the REGO HERLITZIUS VERTEC 30 packing machine into a powerfully-performing solution that is attractive for users requiring an output capacity of 1,800 breads per hour. The bread bags are filled manually by an operator.

VERTEC 30 uses a wire clip to seal the bread bags, and a thermal printing unit can be used to print the shelf life directly onto the clips. The VERTEC 30 can be used to seal bread bags with widths from 80 – 200 mm. Setting is via a touchscreen panel directly on the machine. The company promises that the BS 45 and the Vertec 30 thus form a compact solution. +++

In-store baking means gai ning customers.

REGO HERLITZIUS

++ The BS 45 band knife slicer combined with a Vertec 30 as a slicing and packing solution for industrial bakeries

A new hole punch module

At the südback trade fair, Werner & Pfleiderer showed their new Puncho hole punch module for bread rolls. It now allows the manufacture of products with holes, e.g. bagels or donuts.

Whether it’s rings, donuts, bagels or small baked products with holes – bakeries can add products with holes to expand their product range by using Werner & Pfleiderer’s Puncho hole punch. The new module, presented at the südback trade fair in Stuttgart, can be installed in a short time. Puncho is the new building block for SELECTA MODULAR and MULTIROLL bread roll lines to produce perforated small baked goods in a weight range from 40 g to 80 g. It now enables a very wide range, from stamped, cut and smooth circles to long-rolled and perforated products, to be produced using only one plant.

According to the company, the solution is cost-effective because Puncho uses the existing revolver stamping head and other applications. WP promises that the plant can be retooled in a few simple steps taking no more than 15 minutes. The patent pending perforating cups in which the punching process takes place are a special feature. These perforating cups are designed in blue as a hygienic cup unit and can be cleaned in a dishwasher.

Construction kit

WP Bakery Technologies regularly expands the SELECTA MODULAR construction kit, most recently when it added a hygienic long-roller at the iba 2018 trade fair. All these innovations place great value on hygiene, since the SELECTA MODULAR and its add-on components conform to hygiene guidelines. According to WP, this is achieved by making all moving parts demountable for cleaning, and by designing them to make incorrect installation impossible. Hygienic quality belts are used, and are colored blue like all the other dough-contact plastic components.

The easily accessible area inside and below the long roller is an example of this. The long roller can be folded up, allowing it to be cleaned thoroughly. The long roller’s belt is also

removable for cleaning, which further simplifies accessibility to internal areas.

A special feature of the SELECTA MODULAR is its modularity. Based on a foundation module, the bread roll line can be supplemented as and when necessary. For example, a line originally designed only for molded bread rolls can be expanded for an upcoming product range enlargement by adding work modules to produce long-rolled and cut goods as well. Or the output range is increased by adding a modular proofer. In conjunction with the ROBOMATIC robot tray loader, the process can be automated. This relieves staff from arduous physical and often non-ergonomic tasks, since these are undertaken by the machine.

The advantage of the modular plant concept is that it enables bakeries to realign their plant for new tasks by retrofitting it instead of a new purchase.

Three variants of the bread roll plant are available:

+ SELECTA MODULAR MOLD for molded bread rolls, e.g. Kaiser, star, button and many more. A special highlight is the revolver stamping head for stamping tools up to a maximum of four tool rows. This simplifies product changes.

+ ELECTA MODULAR ROLL for split-top rolls, long-rolled products, split round rolls and many others. The ROLL variant allows a highly diverse product range to be manufactured, because an effortless product change is possible simply by changing the pressing boards. Numerous modules are available for long-rolling, pressing, endless long-rolling and folding-in.

+ SELECTA MODULAR COMBI combines the benefits of the molding and rolling variants in a single plant. It allows the production of a highly individual, diverse range of bread rolls. +++

A more intense taste, a higher bake-off volume and an improved crumb structure – bakery products produced with the new continuous dough extruder ContiMix™ represent superior quality. Combining the mixing and the kneading process in a row, ContiMix™ eases the production process. And results in direct cost savings for bakery producers.

Start-up has a new snack in Egypt

Future Foods was established as a start-up company in 2016 near Cairo, Egypt. Its main focus is the snack market in Egypt and the MENA (Middle East, Near Asia) region and it has a particular speciality called a "Fretzel".

+Fretzels are flat, thin pretzel crackers, which have the same light crunchiness of a chip and the same sourdough taste of a baked pretzel. The distinctively shaped Fretzels pass through a caustic bath to add the distinctive sourdough pretzel taste, following which they are baked to perfection in a two-stage oven. Finally the Fretzels are seasoned in a variety of ten non-traditional flavors including cheese, pizza, sweet chili pepper, barbeque, olives and thyme and Mexican. These are then packed in 1.5 ounce single packages.

All raw materials are sourced locally and the ingredients as well as the recipes are standardized to produce the same great taste every time. An in-house Research & Development (R&D) department is currently working on new products and flavors.

The company is owned by a group of professional entrepreneurs who had previously held positions at different multinationals in a range of consumer goods. They recognised an opportunity in the snack market in the region and in October 2017 they started production. The snacks are produced on a large pretzel system. They are then packaged in

high-speed machines that protect the product in a tightly sealed pack resulting in less than 1 % breakage in every pack. The maximum capacity of the factory is 7,200.000 packs per month.

++ Currently, Future Foods produces crackers in different shapes and flavors under the flagship brand “Fretzel”

++ The Low Pressure Extruder from Reading Bakery Systems enables Future Foods to produce of a wide array of products ranging from flat pretzels, pretzel shapes and sticks to bread snacks

©ReadingBakerySystems

The line starts with an AMF Batch Mixer, which feeds an automated dough handling- and forming-system from Reading Bakery Systems, Robesonia, USA. The dough handling system delivers the dough automatically to the low-pressure extruder. The extruder uses low-pressure to create a uniform dough flow, with whole, undamaged hard or soft inclusions. It creates a variety of structured and flat extruded snacks with the simple change of the compression head and forming dies. The extruder is designed to deliver consistent and efficient production, with each die forming unit featuring twin augers that meter a controlled flow of dough from the hopper, to the compression head, through to the forming die. As the dough is extruded through the forming dies, the band cutter slices the dough off at the die face. The rate of production and product thickness is controlled through a combination of the auger and band cutter speeds. Cutting blades of high-quality carbon steel are electro-statically coated with a food grade compatible material and can operate at speeds of up to 275 cuts per minute.

A Guillotine Cutter is used to create sticks and nuggets. A pretzel cooker is integrated to evenly cook the pretzels and ensure consistent texture, pH and color prior to the baking process. Product pieces are conveyed through a dipping bath or waterfall type application of caustic solution inside the cooker.

The line includes a Reading Bakery Systems Omega Dispenser for salt dispensing on the mini pretzels and sticks. There is a seasoning dispenser as well as packaging machines at the end of the line from TNA.

Reading Bakery Systems also delivered the oven and dryer system, a 2-pass convection oven measuring 24 m in length over a 12 m dryer. The Convection Zone is used as a setting, coloring, or drying zone. Combustion and make-up air is

KOENIG - YOUR PARTNER FOR TURN KEY PROJECTS

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

Koenig is your specialist for planning and equipping your entire production:

„ MIXING & LIFTING

„ DOUGH PROCESSING

„ PROOFING SYSTEMS

„ BAKING

„ COOLING

„ PACKING

++ Dryer discharge

© Reading Bakery Systems

We set our focus on your product!

heated in the penthouse and circulated into the baking chamber. The air is distributed to the product above and below the conveyor. Control of the exhaust, air temperature and circulation velocity allow the operator to control the product moisture removal rate for maximum quality assurance.

The 2-Pass option offers a dryer underneath a standard convection zone. The product passes through the baking chamber and is transferred to a second conveyor running in the opposite direction through the dryer positioned beneath the oven zone. Separation of the baking and drying process permits more efficient production of products requiring long dry times or those with greater mass.

Future Foods has more than 90 employees in total. Today production takes place in two shifts on a daily basis, with each shift being 12 hours long. George Magdi Soussou, Vice-Chairman and Operative Director told baking+biscuit international, that Future Foods is currently working at an average capacity of 2,500 tons annually. The products are distributed through a network of 18 direct distribution

centers with more than 60 sales vans covering the majority of major Egyptian cities and different trade channels. Additionally an export department is developing new markets outside of Egypt such as Jordan, Lebanon, and Palestine.

Soussou: "Our sales are increasing month by month, although the introduction of a new product to the market takes time to grow."

Egypt is one the biggest markets in the region with more than 100 million people; it has a very attractive demographic profile with 50 % under the age of 24. Soussou stated, “Developing countries are a target audience for snacks and baked goods, as well as the on-the-go market for people who are on their way to and from schools, universities and their workplaces who are looking for a reliable meal replacement.”

The current competition is from local players who focus on the traditional pretzel-shape and mainly sell unbranded bulk pretzels in stores and small haberdasheries. In the neighboring MENA region, Egypt is the main pretzel manufacturer and exporter of these types of snacks. +++

++ The bakery is able to reach a Capacity of 400,000 Case monthly, which is the equivalent of 7,200,000 Packs monthly

++ George Magdi Soussou, Vice-Chairman & Operations Director

© Future Foods

New weigh cells and new weighing electronics

Minebea Intec, Hamburg, the German part of MinebeaMitsumi, a globally operating group (annual sales revenues EUR 7.3 billion), specializes in weighing machines, metal detectors, X-ray inspection systems and associated software solutions.

+The Hamburg company, whose history goes back 150 years, recently presented a new series of weigh cells for benchtop scales, counting scales and weighing plant. The new LC series of weigh cells initially starts with three robust single-point weigh cells made from aluminum that reliably cover weighing ranges 7.5 to 500 kg. Especially suitable for installation in table-top, counting and check weighing machines, with a minimum scaling factor of 15000 for accurate measurement results when weighing out, filling and metering, or monitoring filling quantities. However, the three aluminum models are only the beginning: the Germany-based manufacturer will launch more single-point weigh cells made from stainless steel onto the market at the year-end. Moreover, other stainless steel models will expand the portfolio to meet the needs of a very wide range of requirements.

Minebea Intec also has innovations to include weighing machines into production control systems. The CSD 892 now presented is a compact scale transmitter that offers direct

++ The new CSD 912 weight controller is suitable for extended dosing and filling applications and can manage up to 10 materials

data readout capability on an integrated display and can be operated via four buttons on the front. According to Minebea Intec, the CSD 903 weighing indicator ensures improved readability through its generously-sized, configurable display, and eight buttons allow easy operation. The standard version also includes an application for single-component filling. The new CSD 912 weighing controller, on the other hand, is also suitable for extended metering and filling applications, and can manage up to ten materials. The colored touch-display is robust and allows the user a quick overview of the processes via a presentation in the form of curves. The EzCTS software application supplied with the device enables easy configuration: it can be used to store existing settings and transmit them to other devices. Moreover, in the CSD 918 version, the weighing controller can measure constant inflow and outflow quantities by using a combination of a servoamplifier and servomotor to actuate the valve. Reports can be exported as a CSV file or alternatively printed out for documentation purposes. +++

++ The LC load cell series is designed for installation in bench scales, counting scales and checkweighers

©MinebeaIntec

dough preparation

dough dividing

dough moulding

proofing

frying

baking

pasteurizing

cooling

deep-freezing

product handling

Optimization in the sliced bread area

The hygiene-climatic operating status was linearly recorded, assessed and incrementally optimized from baking-off onwards over a period of three months in a leading German industrial bakery business focusing on the production of toast bread and mixed bread.

Hygiene sensitivity of the respective products

1 = low e.g. shelf life >3 months wrapped and packed foods/ baked goods

2 = medium e.g. shelf life >1 week stabilized, or consumed immediately after manufacture

3 = high e.g. shelf life <1 week suitable for consumption as intended, without heat treatment, and for consumption raw/uncooked

+ the existing hygienic foodstuff quality and safety/security

+ the company’s existing HACCP concept (adequate?)

+ and the existing hygiene (hygiene management) in the company

+ the hygienic risk basis for audits

+ They also create the basis for a BCR Balance between Chance & Risk

The task remit was to analyze how and where mold can enter the process area, and how this can be permanently eliminated by suitably adapted measures. Here one encounters two “old acquaintances” that are chiefly responsible for visible product infestation: the mold fungi Rhizopus and Monascus ruber.

The following scenarios are a repeating (temporary) reality in an example area producing sliced / packed toast bread and sandwich bread, e.g. unsliced mixed wheat breads. Rhizopus forms a spider’s web-like brownish to black mold film with long sporangiophores. Monascus ruber appears as an orange to reddish growth on infested surfaces. Both of these species are often already easily visible on the product after 24 hours, and often make the goods unsaleable. Because Rhizopus spreads very quickly over a large area once it appears within the production zones, particular care and attention is advisable here. The special characteristic of Monascus ruber is that it is highly temperature-resistant, which is why this species also often survives pasteurization.

Risk identification and analysis

As a basis, the hygienic risk to food safety/shelf-life is taken as an example for baked goods. Subdivision takes place according to the hygiene sensitivity of the respective products. The basis is always an assessment of the respective product, and the accompanying classification as to the processing step after which risk potentials are present, and their expected magnitudes. Risk assessments/analyses carried out by analogy with IFS/BRC Food demonstrate:

Guideline for a cluster study of the hygienic weak points in a process sequence

+ Production logistics with production technology and building conditions (recording the building’s condition and process technology)

+ Process operations after the baking process (linear process environment as far as packing)

+ Process technology in the make-up area, e.g. slicers, conveyor belts etc. (occurrence of internal contamination burdens such as dusts in the slicing area or at belt-to-belt transfer points)

+ Process environment technology, e.g. cooling, ventilation etc. (air production units with filter stages and internal air distribution)

+ Procedure for purification/disinfection (cycles and methods)

+ Employee behavior (e.g. unauthorized opening of doors and windows, uncontrolled movement between hygiene zones etc.)

Practical implementation

When the process sequence after baking-off toast/sandwich breads, as well as mixed wheat breads, is considered as a step system of its own, a cybernetic consideration of both the hygiene/air-conditioning and the structural environmental conditions quickly yields indications as to where and how hygienic risks arise.

Taking the production of toast-bread and unsliced wheat mixed breads as an example, and by using a simple examination/ analysis linearly relative to the process sequence, a manifesting hygienic risk examination can take place, including by analogy

++ Monitoring the surface inflow temperature between baking-out and the cooling room

with IFS/BRC, to already identify possible risks at the preliminary stage and to adopt suitable measures before damage occurs. This involved analytically recording all the process steps after baking (airborne germ measurements, surface germ measurements, air flow visualization, surface temperature measurements). The remit for this also included structured risk identification. Here, the individual process steps downstream of the baking process were considered and divided up into critical zones. The crucial question is where does the recontamination risk start in the bread production process? Are preserving agents used, or is there a downstream pasteurization step? Basically, freshly baked-off bread has thermal self-protection to a surface temperature of >90°C; if the temperature falls below this value, the thermally-dependent air flow out of the bread (depending on the porosity) can change to the reverse direction. By this time, however, the product should already be in a controlled hygiene/air-conditioning environment.

hygiene- and climate-improving measures/changes at the measurement points previously taken. The master air management & hygiene management were taken into account and divided up separately from one another in their economic implementation in an industrial operation producing toastbreads and sandwich breads.

Air management through controlled climate

+ Incoming, outgoing and circulating air (filtered)

+ Conditioning (cooling/heating) the air

+ Removing internal contamination loads (e.g. slicing dusts) by vacuum

+ Air flows from clean to dirty

Air management was implemented by a ventilation/airconditioning plant in the cooling/slicing and packing area, with a controlled positive pressure in the respective regions. The air change rate was 3.5/hour with three-stage removal by filters (M5, F7 & F9). Abrasion and slicing dusts arising are to the largest possible extent removed from the room via a high-vacuum suction exhaust system (-25,000 Pa) with the smallest possible air volume per exhaust suction point, which had a positive effect on the cleaning of the plant and of the room space.

Hygiene management through tailored hygiene procedures in ongoing operation

+ Alternative, natural ingredients

+ Sanitization, including during production

+ Automatic distribution via simple hygiene system technology

Hygiene management was implemented separately through the use of a new, alternative hygiene technology, ‘food protect’, based on natural constituents and dispersed into the room via simple cold nebulization (without increasing the air humidity). The ‘food protect’ method is based on physical laws by which the surfaces and the air are simultaneously reached and sterilized. Airborne germ collections and surface germ tests were carried out to examine the sustained hygiene safeguarding in the areas downstream of baking-off and through cooling and make-up. These were evaluated before and after treatment using the new hygiene technology.

Targeted risk minimization

After completing the hygiene/air-conditioning process environment data recording/risk assessment, however, secure optimization measures can also be deduced from the results, and these measures are coordinated in accordance with the internal requirements, e.g. limit values. A few examples relating to optimization are illustrated below.

Integrating the measures into the expanded HACCP

A targeted analysis of the process environment as a parameter of the linear process sequence allows a secure, transparent assessment of existing hygienic risk potentials, and contributes, through the coordinated optimization measures, to ensuring increased hygienic food safety. Based on the results, it is possible to technically and operationally design and evaluate

Hygiene transition areas

As a critical transition area, mold contamination levels were recorded in the region downstream of baking-off by hygiene analysis via airborne germ measurements and surface contact plate tests in the initial state and after treatment using natural sanitizing. Here there were two especially important species that spread very quickly over a large area (Rhizopus) and also show a certain level of thermal resistance (Monascus ruber).

Clean-room zones

Operational limit values for airborne germ and surface germ contaminant loading were taken as a basis in these areas, and tests were carried out using the ‘food protect’ alternative hygiene process. The prescribed limit values in the toast/ sandwich areas were:

representation of the hygiene-critical zone after baking-off

+ Airborne germs related to mold: 5 cfu/m³

+ Surface germ contamination load related to mold: cfu/25 cm² (cfu = Colony-forming units)

+ There were no limit values for GKZ (Total Colony Count) due to its slight relevance.

To record the airborne germ contamination load, an impact method via an airborne germ collector with a 200-liter collection volume was used, and the values counted after incubation were extrapolated to 1 m³. At the same time, for extended hygiene safeguarding in the ongoing process, smaller amounts of ‘food protect’ were finely nebulized through a simple binary nozzle without increasing the air humidity.

Conclusion and outlook

Use of a prior hygiene-climatic process environment analysis, including the existing process and environment technology, enables points of weakness in the ongoing process to be identified with certainty in a simple, targeted way, and assessed according to IFS/BRC. Based on the results, optimization measures can be derived and budgeted. A division into air management and hygiene management also enables improved hygiene security together with a reduction in expenses to be achieved in a very short time. The technical optimization can then be described in functional specification documents and can be integrated into the production sequence stepwise and very economically by structural engineering means. +++

— Author: Ralf Ohlmann , Just in Air ® GmbH, Bremen/Germany, Website: www.justinair.com/index.html

140 Years

Global consumption trends +

Alison Angus, and Gina Westbrook, Director of Consumer Trends at the market research company Euromonitor, have jointly authored a study of the ten most important global trends. The fact that a number of these trends seem to contradict one another only shows the level of diversity that exists in society.

Head of Lifestyle Research

the wearer’s state of health and could, for example, constitute part of a kind of “digitalized medical monitoring and advice” in the dietary area as well.

We’re all experts

Not age-dependent

Nowadays, the population is growing older, taking better care of their health and no longer behaving like “oldies”, but are as interested as young people in new developments and technologies. Today, anyone nearing or already over seventy wants products and services that are not tailored specifically to the “elderly”, but help to maintain an accustomed lifestyle and individual independence in spite of advancing age. The relatively high income of many in today’s generation of seniors also allows them to spend a corresponding amount of money on the right premium products and services. Electric bicycles are one example of “expensive” products that older people gladly afford, and many health apps that support people in their day-to-day living also exemplify the services that are used across the age groups, and to an especially large extent by older individuals.

Back to basics

Anyone who can afford it turns their back on mass-produced goods and chooses better quality, local or regional products, home-made and handmade items or homebrew beer; in fact, just those things that can be defined as “authentic”. Actually they are no longer even a status symbol, since globalization has made exotic foods, T-shirts for a few Euros and a vacation flight to Thailand accessible for almost everyone.

Responsible purchases

Responsible consumers pay attention to what lies hidden in products. They value the ability to know the origin of raw materials, how they were grown or raised, where they were transported from and how they were processed. In the authors’ opinion, vegan, vegetarian, animal welfare, regional, local and organic are trends that will strengthen even more in the coming years. Even fast food icons now have vegan alternatives on the menu, and plant-based meat substitute is currently “in”, regardless of where the raw materials come from or how many additives are used in them.

Digital communication

Video conferences, text chats and digital document exchange are now a matter of course at a professional level. Consumers use similar means in their private lives nowadays, and exchange information via online platforms or coordinate their activities through them. Today, photos and experience reports are shown digitally instead of face to face, and often they are even distributed to a rather large group. Wristwatches equipped with an electrocardiograph sensor record

Digital access to knowledge and instructions and to comparison and assessment portals is changing the relationship between supplier and consumer. The supplier is no longer the sole source of information for customers, and its name or brand is not necessarily a basis for trust. Suppliers need to prove day by day that they supply exactly what this precise individual customer expects from them. This requires communication and constant innovations because in view of the growing number of digital offerings, including in the food retail and food service, changing a source of supply is becoming ever easier.

Time out

The trend in previous years to be accessible and available everywhere at all times via social media, no longer to miss anything, and moreover to define the importance of one’s own person, has now created a backlash. People are also increasingly trying to become “masters of their own lifetimes”, to decide for themselves when one is a “public” or a “private” person, and when one experiences something digitally or in actual reality. Rummaging around in a retail store again instead of Internet shopping, records and books instead of a streaming service, and a real baking course in a bakery instead of instructions from the Internet. The public is starting to win back their time and to decide how much of it is to be experienced digitally and how much in the real world. Digital detox is a keyword even when looking for a vacation.

I can decide for myself

There is an entirely similar background to the growing desire no longer to allow others to dictate what one should eat, what one should wear, which sport one should take part in, or any of the other things one should or shouldn’t do. Maybe influencers will not die out, but they are becoming less important for increasing numbers of people who enjoy deciding for themselves and finding out which things are good for them in the big consumption jungle. Consumers such as these seek health, simplicity and satisfaction for themselves, entirely personally.

A plastic-free world

The topic has surfaced among consumers, as has the willingness to pay more for plastic-free and/or recyclable packaging, and this applies equally to fresh produce as it does to prepackaged consumer goods. There is scarcely a producer or a retail company worldwide that is not currently exploiting this obvious consumer trend to impart a clean image to itself in its marketing techniques. The situation will become exciting when consumers start to look more closely and to

examine substitute materials in detail, and actually to change their behavior when they have the option to do so.

Efficiency-driven lifestyle and no waiting

Life is fast and furious, and demands much from people who live it. Conversely, they also demand a lot from their world. Everything must be available, at once if possible, and of course it must fit perfectly and function immediately. There are now apps that show consumers how to bypass long queues, avoid waiting times and organize their lives so they use their time efficiently. Mobile banking is as much a matter of course as car-sharing or hiring bicycles and scooters, even if they cost more than a bus ticket. The main population group massively worshipping an efficient lifestyle are 30- to 40-year-olds, especially those living in high-density conurbations. They are also the group who like buying products that promise to save them time, who shop online and who also use other services that can be ordered online. Those who initially profit from this trend are companies who can use and evaluate large volumes of consumer data to make the correct offer to everyone. Consumers might expect this kind of tailor-made offering from every supplier in the medium term. Whether it will become a long-term trend, however, will probably also depend on the level of trust placed in data security.

Being single

One group of consumers live alone and are even thoroughly proud of the fact, especially as they have realized during their lifetime that divorce rates are increasing, regardless of whether it’s the first or the fifth marriage. However, whether a solitary lifestyle is generally seen as positive depends on how the status of a “family” is defined in the respective culture. Younger people often postpone marriage and starting a family until “later” because they want to pursue a career, to develop their personality or quite simple to travel and gather experiences. Nowadays, most singles worldwide are over 50 years old and affluent enough be able to buy the products and services they wish to have. The characteristic features of their consumption desires are often convenience and availability, and less a question of trendy or durable. They prefer smaller pack sizes and are less receptive than other people to brand advertising or customer loyalty cards, but probably do appreciate service. According to the study, lonely mealtimes are among the most problematical aspects of a solitary existence. For this reason, there are increasing numbers of apps that arrange shared mealtimes for singles, in the same way as a number of travel agencies specialize in travel for older singles, and other service provider sectors have also identified this target group. +++

++ Le Duff invests in North America

During an event at its Boucherville site in Canada to mark the Le Duff Group’s 35th anniversary, its President Louis Le Duff announced a EUR 200 million investment plan for the North American locations. The budget is intended to raise the Bridor company’s production capacities in Boucherville, to enlarge production and storage capacities in Montreal, and to expand production in Vineland, New Jersey. According to the President, Le Duff expects 25% annual growth together with 200 new jobs on the North American continent, where Le Duff currently employs 10,000 staff, half of them on the payrolls of joint venture partners. Le Duff’s operations across the Atlantic include not only Bridor as a supplier of dough pieces, but also food service chains such as Au Pain Doré, Golden Brioche, La Madelaine and Mimi's Café.

Global sales revenues of the France-based Le Duff Group, which also includes Kamps GmbH in Germany, were EUR 2.05 billion in 2017. It operated 1,658 food service locations in the same year, directly or as joint ventures. The Bridor production operation accounts for 37% of its turnover. In addition to four production factories in France, two in Canada and the works in the USA, Bridor has one each in China, the UK and Argentina. Terre de Loges, a manufacturer of plant-based organic meals, already supplies 2% of total turnover, with the remaining 61% coming from bakery and food service chains. The Le Duff web site says that Kamps provided 12% of the Group’s global turnover in 2017, which according to the Kamps GmbH balance sheet amounted to EUR 135.3 million. +++

++ Recycling bread bags

Producers and the food retail in Great Britain are currently outdoing one another in their efforts to recycle plastic bread bags or to send them for recycling. The Morrisons retail group invites consumers to return film packaging, even including polyethylene (LDPE) bread bags, to the shop or to bins set up for the purpose in front of their shops. According to Morrisons, products whose packaging is intended for inclusion will in future be labelled with a “Recycle Me In Store” logo. This currently affects around 400 product lines of which Morrisons sells more than 500 million units/year. The retailer announces at the same time that it will also expand its recycling efforts to include other product lines, especially as consumers are often uncertain as to whether and how they can recycle packaging.

British bread producers also want to ensure that more bread bags are recycled. Allied Bakeries has now put a recycling logo on its bags to inform consumers that bags should be disposed of in plastic collection bins in front of supermarkets etc. The bread producer Hovis, on the other hand, is cooperating with the TerraCycle recycling company to motivate communities or even private persons to install plastics collection points. Terra-Cycle will then collect the contents free of charge, and those who set them up can name a project to which the proceeds should be donated. TerraCycle is also

collaborating with McVitie’s

Walkers. +++

and the crisp manufacturer

++ Finsbury’s turnover rises to GBP 315.3 million

The British baked products group Finsbury completed the financial year ending on June 29 with sales revenues growth of 3.8% to a total of GBP 315.3 million. Pre-tax profits rose by 203% to GBP 13.5 million. The background is the takeover of the Ultrapharm gluten-free bakery in the UK and Poland last year, together with organic growth and new markets, e.g. the launch of the Wiso free-from brand and vegan brioches and cakes throughout Europe. Growth and purchased acquisitions remain on Finsbury’s agenda. Until a few years ago, the company focused exclusively on producing cakes, but these now contribute only half of its turnover. Bread and breakfast baked goods account for 38%, and foreign business yields a further 12%. Finsbury also attaches great importance to the licensed products business. For example, Finsbury makes baked products carrying the Toy Story 4, Avengers, Spiderman, Frozen 2 or Harry Potter brands, and in this business Finsbury is increasingly moving from large cakes to portion packs. +++

++ Salt reduced to 0.5%

Bahrain’s ministry of health has announced that the permitted salt content in bread will be reduced to 0.5% of the weight of the bread in the next three years. There is also a plan to reduce the content of trans fat and to eliminate it in the medium term. Bread is a staple food in the Persian Gulf kingdom, and around 70% of it is supplied by the Bahrain Flour Mills Company. Salt reduction is also on the agenda in other states in the region, including in Kuwait, Qatar and Oman, Iran, Morocco, Tunisia and Lebanon. +++

++ Ocado’s 11.4% turnover growth

The online supermarket Ocado, founded in Great Britain in April 2000, had sales revenues of GBP 1.6 billion in 2018, corresponding to EUR 1.78 billion at the year end. The growth phase of this online retailer, which entered into a joint venture with Marks & Spencer last year, is continuing. Its head office reports 11.4% sales growth in the second quarter of this year, after a slight turnover reduction due to a fire in the automated warehouse in Andover in the first quarter. Ocado is again the strongest growing retailer in the British Isles, and now processes around 314,000 orders/ week, with an average value of GBP 105.42.

The Joint Venture with M&S is based on a shareholding of Ocado’s capital by the stationary retailer, which took over 50% of Ocado’s capital for GBP 750 million. The plan is for the M&S food range to be retailed by Ocado from September 2020 onwards. The online retailer remains tied to the Waitrose retail group until then. A visit to the Ocado.com web site under the Bread heading reveals more than 400 baked products, including unwrapped breads from the Gail’s chain of branches, from the Celtic Bakery, Karaway Bakery and from the French cult baker Poilane. +++

Sweden: The rock star baker

+Currently, what is probably Sweden’s most sought-after bakery is called “Mr. Cake” – a concept that combines the American bakery with a Swedish Fika*. Mr. Cake himself also really exists: co-owner Roy Fares – very popular in Sweden, and virtually the rock star among bakers. He has recorded countless TV appearances, is active on YouTube, and various bakery books are in circulation under his name, as well as merchandising articles such as bowls or dough scrapers. Mattias Ljungberg is a member of the management team alongside Roy Fares. Mr. Cake has existed only since 2017.

In addition to the bakery plus café at No. 12 Rådmansgatan in Stockholm, there is a second location in Gothenburg. +++

* Fika: Roughly translated, a Fika is a coffee break, but a Fika means much more to Swedes; it’s a social institution, a part of their culture, time out spent in the company of friends, family or work colleagues, to maintain friendships or even to negotiate contracts. Logically, coffee is the most important ingredient, but classically it should also include a Kanelbulle (Swedish cinnamon roll).

Incidentally: If you want to learn more about the Swedish baked products market and European markets at the same time, and are also interested in six other country profiles – the UK, Switzerland, Poland, Romania, Hungary and Slovakia – then we have just what you need:

Our new publication: “The European Bakery Market 2019”Hard Copy, 272 Pages, in English, EUR 49 including VAT, plus shipping – not available retail, can only be ordered from us: Reader Service f2m food multimedia, Viktoria Usanova via E-mail: usanova@foodmultimedia.de or via the web site www.bakingbiscuit.com

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