baking+biscuit 2020-06 digital

Continuous Mixing. Nonstop Perfection.

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Bread and bun production is challenging with variables like temperature, environment, recipe accuracy, flour quality, and operator training affecting the finished product. Exact Mixing’s advanced Continuous Mixing technology eliminates these variables and makes flawless buns at rates exceeding 15,000 pounds per hour.

Make perfect product all day, every day with Continuous Mixing.

• Just in time dough means less waste from line stoppages

• Less labor and energy usage vs. batch mixing

• Eliminates variables due to batch process

• Consistent bun size and color

• Excellent dough temperature control

• User-friendly, automated system operation and controls

BY READING BAKERY SYSTEMS

Strengthening our team

At f2m, we pride ourselves on bringing you, the reader, researched, up-to-date and relevant information about innovations and new processes involved in our industry. Our editors are the ones that make this happen through hard work, dedication and research, all carried out with the ultimate journalistic integrity.

Our team of editors is what allows us the luxury of offering first-rate reporting within our industry, a tradition that we have upheld for many years. They travel all over the world to bring you the latest cutting-edge technology stories from their first-hand perspective.

It therefore gives me great pleasure and an enormous sense of pride in introducing you to the newest member of this vibrant team, Catalina Mihu.

Your commments or suggestions are always appreciated: phone: +49 4178 244 9797 e-mail: dixon@foodmultimedia.de

Catalina has been involved with our industry for many years in an editorial capacity. With her technical knowledge and energetic, spirited approach, she creates for us the perfect synergy that will enable us to move our titles into the future with the passion and commitment that we together as a team thrive on. She will be an excellent addition to our already dynamic team.

Catalina studied and received her degree in Journalism and Communications from the University of Bucharest. She went on to complete her Master’s Degree in Communication Sciences and is presently one year away from completing her PhD. She believes passionately in balanced and ethical reporting and I have no doubt that this philosophy will hold us in good stead for many years to come.

I, along with the rest of the team, look forward to working together with her and I personally welcome her with warmth and the utmost respect into our ever-changing and evolving industry.

As I am optimistic about our future, so I am optimistic about our industry moving forward. I see a light at the end of the proverbial tunnel and look forward, as I am sure the rest of the world does, to saying goodbye to 2020. The New Year will be one of renewed hope, vigor and optimism that will allow us to embrace the new normal and move forward as we must, in a positive and pragmatic manner.

Happy Holidays to you and your families from all of us at f2m!

Warmest wishes, Dirk Dixon

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Food2Multimedia is a publishing house operating at an international level and specializing in researching and editing technical information for the baking sector.

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

Our Review series provides in-depth analysis of clearly defined issues. This involves market analyses and is a comprehensive, informative presentation of the state of the art in process engineering.

The f2m dictionary translates bakery terms into a mulitude of different languages.

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++ Dirk Dixon, Publisher

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++ RBS Promotes Kyle Sensenig to Project Manager

Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has announced the promotion of Kyle Sensenig to Project Manager. In his new role, he will work closely with customers to manage the successful delivery of projects, control project scopes, budgets and schedules. Sensenig, who has worked for RBS since January 2017 as a Mechanical Designer, holds a Bachelor’s degree in Mechanical Engineering from Penn State University and is OSHA-10 General Industry and SOLIDWORKS CSWA certified. +++

++ Dr. Christian Lau heads manufacturing in the MULTIVAC Group

As Executive Vice President for Manufacturing, Dr. Christian Lau becomes responsible with immediate effect for manufacturing within the MULTIVAC Group. As part of this role, he also becomes Managing Director of the two subsidiaries, MULTIVAC Lechaschau and MULTIVAC Bulgaria

Production, as well as Chairman of the Board of MULTIVAC Taicang (China). Dr Lau has been at MULTIVAC since July 2010, and in his most recent role as Executive Vice President he has been responsible for the Thermoforming Packaging Machines Business Unit. He studied Business Administration and Engineering at the University of Karlsruhe, and he subsequently gained his doctorate in Production Technology at Munich's Technical University. +++

++ Roquette announces Pierre Courduroux as new CEO

Roquette, La Madeleine/France, a global leader in plant-based ingredients and pharmaceutical excipients for food, nutrition and health markets, and a pioneer of plant proteins, announces the appointment of Pierre Courduroux as its new CEO, effective December 14, 2020. Pierre Courduroux is currently the Chief Financial Officer (CFO) of Roquette, a position he took in October 2020. He has an extensive international experience, and was most recently the CFO of Monsanto. +++

© Reading Bakery Systems

++ Ky le Sensenig

© MULTIVAC

++ Dr. Christian Lau

© Roquette

++ Pi erre Co urduroux

Changes in the pizza market

The pizza market is growing geographically. At the same time, food trends and nutritional profiles are changing on the traditional markets in North America and Europe.

+October is known as “National Pizza Month” in the USA. It began in 1984 and was created by Gerry Durnell, pizzeria owner and the publisher of Pizza Today magazine. He selected October because it was the month that the first issue of the magazine was published. And today that tradition continues with late autumn considered the time for product innovations and real marketing fireworks.

Statistically calculated, every American eats around 40 pizzas per year, which makes the country the world champion in this discipline per capita. The second largest market is Europe, where, according to statistics, the Norwegians take first place in pizza consumption, followed by the British. Third place belongs to Germany with 10 pizzas per capita per year. The Asian markets, particularly China, India, Bangladesh and the Philippines, are still in the process of being established. Using a dynamic approach, distribution channels through supermarkets and out-of-home markets are growing.

Both major sales markets – North America as well as Europe –show growing fragmentation on the supply side. In addition to the simple and inexpensive frozen pizzas from the

supermarket or discount store, there are numerous restaurant chains and delivery services that specialize in pizza. More and more supermarkets are also offering fresh pizzas on their refrigerated shelves, with or without toppings, which are often produced in their own kitchens or in store bakeries.

The out-of-home market is currently growing faster than sales in the supermarket. In Germany, for example, pizza sales in supermarkets in 2019 grew by 5.7% in volume compared to the previous year, and by 6.6% in the out-ofhome market. However, the out-of-home market has not even reached 10% of the volume that is sold in retail freezers. The takeaway pizza market in Germany owes its stronger growth not least to the intensive market cultivation by Domino’s. The group only came to Germany ten years ago and, after taking over some competitors, is now the number 1 with more than 330 stores.

Frozen pizza has long been considered an ‘iconic dish’ for young people and those with low incomes because it offers a complete meal for very little money, is easy to prepare and can be stored for a long time. It has also been included in the menus across generations and income levels.

With the expansion of the target groups, the demands on manufacturers/suppliers have also grown. Restaurants try to differentiate themselves from pure delivery services through changing or even customizable product offers and menu packages. Since pizza deliveries are now offered on all possible delivery platforms, pure pizza delivery companies have increasingly had to prove their competitiveness by fulfilling the wishes of customers faster and more conveniently.

Rising social standards, personnel and rental costs in the metropolitan areas ensure that chains that rely on the supply of decentralized bases with fresh dough from a central production facility promote the automation of production and logistics. Digitizing ordering and logistics and thus making them faster and cheaper is now also on the investment plan for all delivery services. For example, Domino’s began testing fully automated, unmanned delivery vehicles in the United States as early as 2017. The latest development, a robot with the imaginative name R2, can even change the side of the street without colliding with the flow of other road users. It also manages to navigate within apartment complexes to the door of the respective customer, clearly demonstrating a superiority over a drone.

The production of frozen pizzas for retail is largely automated, depending on the output quantities. Here, automation drivers are more storage and distribution, especially when, as is often the case in the USA, dough production and decoration are carried out by different companies, or copackers are used for new product developments during the test phase.

New nutritional styles – new pizzas

The most important changes currently relate to the pizza itself and drivers for this are on the one hand the attempt by manufacturers to set themselves apart from the competition with specialties, and on the other hand the increasingly differentiated nutritional styles of consumers. The first category includes pizzas with a filled crust, which are primarily sold in the USA, but are considered to be a niche market there.

The development of frozen pizzas with dough that can still rise when baked in the oven was much more successful. But having started as a premium product, it is now a variant that barely achieves higher prices in the supermarkets. In the USA in particular, this variety is only of limited importance. Many US pizza fans love deep-pan pizzas, which are very doughy in comparison. These are better baked from frozen as this large amount of dough would simply rise too quickly and too strongly in the oven.

The new ‘premium’ is therefore defined by the consumer profile and this includes, amongst other things the desire for more craftsmanship, and regionality of the ingredients, etc. These requirements are met by supermarkets that offer refrigerated fresh, often seasonally filled pizzas in their own restaurants or bakeries. A good example of how this desire also initiates movement in the frozen pizza market is the success of Franko Fresco GmbH from Geretsried in Bavaria. Launched in 2016, it markets pizzas under the name Gustavo Gusto, “as if fresh from the pizzeria, spread out by hand and topped with lactose-free mozzarella”. There are six varieties on the market, available from food retailers in Austria, Switzerland and Germany, but also now from Amazon’s brands, Fresh and Prime. The newcomer is now considered a winner extraordinaire!

The second variant of the new premium term is aimed at the nutritional style of the consumer, whether vegetarian, vegan, paleo, keto, lactose-free, low-salt, gluten-free or other. It’s true that in the past, pizzas, which were aimed at such a sophisticated, discerning clientele, couldn’t get around a list of ingredients

that exploded with additives. However, a new trend emerged some time ago - the use of vegetables as raw materials for the dough. In the USA, the vegetable processor Green Giant, which belongs to B&G Foods, sells frozen pizza bases at Walmart, the flour content of which has been reduced in favor of cauliflower, spaghetti squash, zucchini or asparagus. Green Giant advertises, for example, that such a cauliflower pizza base consists of 80% cauliflower and that the calorie content is halved.

Similar pizza bases are also on the market in Europe. The Dutch supermarket chain Jumbo sells pizza bases from Magioni, a company from Amsterdam that promotes its pizzas as ‘guilt-free’ and therefore people eating them don’t have to have a guilty conscience. The range includes pizza bases made from cauliflower, zucchini (courgettes) and red peppers. The proportion is between 32 and 37%.

Unfortunately, the company is currently not processing any press inquiries, so it remains unclear whether Magioni is still a producer or whether this task is with a copacker. In Germany, it is said from usually well-informed circles, that similar products will come onto the market in the foreseeable future. This is because the pizza bases made from vegetables have a big advantage. The list of ingredients is short and easy to understand, and from vegetables to healthy food is a simple and short way for consumers.

The German company Lizza GmbH from Neu Isenburg near Frankfurt offers a slightly different version. Their pizza bases consist primarily of gold flaxseed flour, soy flour, water, psyllium husk powder and sea salt and can therefore be advertised as gluten-free, vegan, low-carb, keto and of organic quality on top of that. +++

Kaak – ‘Step by Step’ to becoming a system provider

+Before the Dutch Kaak took over the Italian System and Oven manufacturer from Ala Italy in 2005, it was rarely a company contacted by pizza manufacturers. This takeover was the first step into a new market for Kaak. From this initial step, the company has grown to be a modern full-service provider for industry and semiindustry, and today builds systems for every form of pizza worldwide.

Kaak continues to supply swingtray proofers, pizza presses and tunnel ovens for industrial manufacturers as well as machines for the decoration of pizzas. The subsidiary in Nieuwkuijk, which has been part of Kaak for a long time and contributes alongside with the classical dough divider, rounder and pre-proofer, its wash-down capable two-shaft extruders and dough dividers that work without oil and control the size of the dough piece via the speed of the shafts.

For large quantities of dough, however, Kaak also offers the “Mechanical Dough Developer”, a high-speed mixer that was developed as part of the so-called ‘Chorleywood Bread

Process’. If necessary, the mixer can knead under vacuum or pressure and delivers up to 385 kg of dough within 4 to 5 minutes. The mixer, which is provided with a cooling jacket, can be combined with an automatic weighing and dosing system and offers a patented clean-in-place system.

Docking and cutting

Kaak lines are used both for dough balls, which can be stored chilled until they are shaped in production or in the store for some days, as well as for complete lines that either press dough portions to the base using the hot or cold process or from the ‘cut out’ of a dough sheet. The technology of dough sheet production has been part of Kaak`s scope since 2009. New innovations include the combination of the dough sheet technology with the proofing system technology. The dough band of 50 to 60 m in length is sent through the proofer for 30 to 40 minutes and only then ‘cut out’ and baked on a belt. The rework dough goes straight back into the dough production. The process allows hourly outputs of up to 6,000 kg/h and enables a quick and easy product change.

According to Kaak, over the past few years, they have designed and built many lines for Italian-style pizzas (thin dough sheets). Dough balls are pressed with heated pressing heads directly onto the belt to the desired shape and baked on a stone belt after the tomato sauce has been applied, following which they are transferred to the oven.

In addition to the sauce nozzles and classic waterfall systems for sprinkling, Kaak has recently invented a special system that garnishes the edge of pizzas, so that it develops a particularly strong aroma.

Kaak has also significantly expanded its range of spiral freezers for the pizza industry. They are designed with cleaning systems that fully automatically foam, wash and dry the entire freezer including the spiral – and, according to the company, in half the time that manual cleaning would require. All in all, the Kaak Group provides a full scope of bakery equipment for pizza manufacturing. From silo to truck, everything in one hand. +++

++ MDD - the high-speed mixer that delivers up to 385 kg of dough per batch in 4 to 5 minutes

++ Up to 60 m long strips of dough are proofed on the belt, from which the pizza is then punched

++ Pressing heads

© KAAK © KAAK © KAAK

© KAAK

++ Pizza sheeting line with inline proofer

++ February 2021: new digital format for iba

There is still some time to go until iba 2021 takes place from 24 to 28 October in Munich. Before the fair goes live, GHM Gesellschaft für Handwerksmessen mbH will be initiating a digital kick-off event in February 2021 due to the lack of live formats and new contacts: the iba.CONNECTING EXPERTS. This new, purely virtual format will have its premiere from 1 to 3 February 2021 and will initially focus on process and packaging technology. The basic idea behind it: international networking and new contacts in February, personal consolidation of business relations, and products to try out and experience in Munich in October. Exhibitors can register for the event until mid-December. iba Project Manager Cathleen Kabashi: “We are in constant contact with our customers and are aware of the strong need for exchange and the acute necessity for reliably successful discussion forums. Numerous innovations have come about to which the industry has adapted and, due to the situation, has discovered new concepts. The new format picks up the international industry experts in February and sets the course for customer contacts and leads, who can network at the first industry meeting point of the year and satisfy their pent-up demand digitally and securely”. Visitors can register free of charge at https://connecting.iba. de/de. +++

introduced the motto, ‘Together, we can bake it’. It is a phrase that has supported companies and customers over the past few months. In accordance with this motto, solidarity is key and services are constantly being expanded. “In order for us to better support our customers in the dynamic world of baking, we are constantly expanding our digital services,” explains backaldrin Managing Director Harald Deller. +++

++ New digital services at backaldrin

Austrian baking ingredients manufacturer backaldrin is expanding its digital services. From now on, product presentations, training and other customer services will also be possible via video conferencing. No long journeys are required and customers can connect with backaldrin directly from their own bakeries. Training and seminars from the ‘backademie’ are now also possible online. The master bakers and confectioners of the international family business are available in the virtual bakery for worldwide enquiries. It doesn’t matter whether questions are related to production processes or the introduction of new products. At the beginning of the Corona crisis in March 2020, backaldrin

++ AMF welcomes Alexander Beuschlein as new Regional Account Manager

AMF Bakery Systems (AMF) welcomes Alexander Beuschlein as Midwest Regional Account Manager for the United States. Beuschlein will focus on fostering new customer relationships and strengthening production line support for existing bakery customers in specialty segments including artisan bread and rolls, pizza, flatbreads, cakes, pies, pastries, and croissants. “Beuschlein’s goal is to help solidify AMF’s position as the baking partner of choice for commercial bakeries around the world,” mentioned Guillaume Joly, Director of Sales, U.S. and Canada for the specialty baked goods segments. “His in depth knowledge of sheeting, depositing and laminating applications will contribute to the Company’s success in delivering the most optimal production solutions for bakers producing artisan breads, pizzas, cakes and other specialty baked goods.”

A graduate of Dietrich Bonhoeffer Gymnasium – Wertheim in Germany, Beuschlein is a native German with fluency in both English and French. Prior to his sales roles in commercial baking, Alex achieved success in a variety of customer service and sales leadership roles within the German banking industry as well. +++

++ erlenbacher

has a new CEO

Dr. Bertram Böckel (41) is the new chairman and managing director of the frozen bakery products manufacturer erlenbacher. On November 1, he succeeded Matthias Casanova, who had taken over the company management on an interim basis in August. This means that the management team of erlenbacher backwaren gmbh is complete, the company announced. Dr. Böckel will manage the business together with Fritz Kellermann, Wolfgang Thul and Harald Lochmann. Casanova will continue his management function within the Froneri Group, as Country Manager for Brazil, Argentina and Puerto Rico/ Caribbean. Dr. Böckel will report to Matthias Casanova. +++

++ The master bakers and confectioners at backaldrin are available in the digital bakery for worldwide enquiries

© backaldrin

© AMF

++ Alexander Beuschlein

© erlenbacher

++ Dr. Bertram Böckel

“Western Europe is a strong market for ancient grains”

What does the market for ancient grains look like? And what impact is the growing health awareness of consumers having on demand? An interview with Ralph

Seibold, Managing Director of SchapfenMühle GmbH & Co KG.

Helga Baumfalk: Mr. Seibold, Schapfen

Mühle is considered a specialist for baked goods made from old grain varieties, especially spelt. Is the baked goods segment “ancient grains", i.e. spelt, emmer, einkorn forest perennial rye etc., currently benefitting from the Corona-induced growing sense of healthy nutrition amongst consumers? And is this trend more noticeable in a particular grain variety?

+ Ralph Seibold: Spelt and the original cereal varieties emmer, einkorn and forest herbaceous rye have long been highly popular with consumers. I would therefore not like to place this development as a consequence of the Corona pandemic. The steadily increasing demand for food produced with flours or other cereal products from the so-called founder plants due to the underlying health consciousness of consumers is one of the most powerful megatrends. According to food trend researcher, Hanni Rützler, this health trend will change our eating and drinking behavior forever. With Corona, the trend has merely received an additional jolt. Spelt is the most popular of the original grain varieties and this is clearly reflected in our range of products for the baking industry. As a grain specialist, we support our customers with highquality blends as well as mono-products. The development

of these incorporates the current zeitgeist and consumer wishes. The mill premix Schapfen Dinkel Classico, which we introduced in the fall, is a perfect response to this prevailing trend towards spelt-baked goods. This gives bakers numerous opportunities to create individual products to match their overall concept and thus meet consumers' wishes for healthy variety.

+ Baumfalk: Will demand continue to grow in your estimation and which grain types will profit most from it?

+ Seibold: The trend will continue. This is not only predicted by experts, but we have also noticed this in discussions with our customers. These repeatedly confirm that we took the right path decades ago when we relied on cooperation with contract farmers and invested in the cultivation of spelt. In addition to spelt, emmer is becoming increasingly popular and demand will certainly continue to develop positively in 2021.

+ Baumfalk: Are there strong regional differences in Germany?

And what about the neighboring countries such as Austria, Switzerland, France, BENELUX, Poland and the Czech Republic? Where is the per capita consumption the highest?

++ Spelt bread and spelt bread-rolls made with the mill premix Schapfen Dinkel Classico. The finished baked goods are characterized by significantly improved freshness, short bite and a juicy crumb

+ Seibold: In general, the whole of Western Europe is a very strong market for original cereals, although consumption varies from country to country. Italy was the first country outside the DACH region to intensively deal with the demand for original cereals, especially spelt. It should be clarified that in Italy the so-called Farro, i.e. emmer, has always been the focus of attention and there are many traditional pastries and dishes made with emmer. Italy is definitely a pioneer in Western Europe as a spelt user. In the German-speaking countries, Austria, Switzerland and parts of the Benelux countries, the consumption of original cereals, primarily spelt, is analogous to Germany, i.e. there is a very high per capita consumption. Directly after Western Europe, Scandinavia is another region for original grain. But even here it is spelt that is used, while emmer still plays a subordinate role in the northern regions. For three years now, we have also been observing a massive interest in spelt products from Spanish customers, and the quantities ordered are increasing significantly. Looking to Eastern Europe, the situation there is currently such that neither spelt nor other original grain varieties are on the agenda on a large scale and are therefore not in demand.

+ Baumfalk: Are spelt baked goods a topic for the food service and what is the situation with spelt baked goods in food retail?

+ Seibold: Spelt pastries or other dishes prepared with spelt flour, such as spelt noodles, are playing an increasingly important role in the food service and food retail sectors. In communal catering in the areas of daycare centers, kindergartens and schools, parents particularly want their children to be able to choose from healthy dishes. Our product 'spelt like rice'* is showing continuous growth in the foodservice sector. And if you take a close look at the bread shelves in the food retail trade, you will recognize spelt toast as an absolute

About SchapfenMühle

SchapfenMühle GmbH & Co KG employs more than 200 people at its two locations in Ulm-Jungingen and Dornstadt (both in Germany) and processes more than 100,000 tons of grain per year. The company operates on the global market and offers flours, cereal flakes, mill mixes, seeds and kernels.

bestseller. The sales volumes of spelt toast and other new spelt products have certainly contributed significantly to the shortage of spelt.

+ Baumfalk: What is the 2020 harvest looking like for spelt, emmer and einkorn? Will it cover the demand until next autumn? If not, which countries will need imports?

+ Seibold: We assume that there will be shortages and rising prices for spelt in 2021 due to the aforementioned unchecked demand. However, our good and long-standing partnership with our contract farmers will stand us in good stead, so that the SchapfenMühle will be able to supply spelt until the harvest in the current grain year 2020/2021. Nevertheless, it would certainly make sense for some of our customers with an increased demand for spelt to contact us at an early stage to discuss spelt contracts. The same advice applies to emmer. Customers planning a product launch of emmer bread or small baked goods should contact us in good time with a quantity specification. We are not yet experiencing a high demand for einkorn

+ Baumfalk: Mr. Seibold, many thanks for our conversation.

© SchapfenMühle I Stefanie_Moeloth

‘Easy Clean’ concept extended

At iba 2018, Koenig presented the Combiline plus in Easy Clean Design. Now the bakery machine manufacturer is extending the concept to the Combiline roll line.

+“We see great demand for lines that are easy to clean and easy to use. The topics cleaning and maintenance are very important for many bakeries, which is why we will continue to expand the ‘Easy Clean’ series. Since autumn 2020, we have been presenting the globally proven Combiline roll line in the ‘Easy Clean’ design,” Koenig CEO Wolfgang Staufer explains.

In addition to the great versatility for various rolls, the Combiline EC offers easier cleaning, maintenance and access to all modules. The ‘Easy Clean’ concept enables significantly reduced cleaning time and downtimes.

The line can be combined with various dough dividing and rounding machines and offers an hourly output of approx. 7,500 pieces in 600mm working width or 9,000 pieces in 800mm working width.

With this line, bakeries can produce, amongst others, cut rolls, Kaiser rolls, hamburgers, hot dogs, housky (plaited rolls) etc.

The Combiline EC’s ‘Easy Clean Design’ at a glance:

+ The ‘Easy Clean’ design features a new type of frame construction and thus ensures optimized hygiene and accessibility. With beveled surfaces at a 45° angle, neither flour nor dough residues can build up.

+ The line offers generous ground clearance of at least 300mm and there are no machine feet directly next to each other.

+ When designing the line, welded constructions were largely preferred to screw connections.

+ The line is robustly made of Nirosta stainless steel and plastic parts for long-lasting operation and is completely rustproof.

+ Stamping station, proofer and forming station are in an open design for easy access; the forming tools are easy to remove and can be stored on a separate trolley for clean and protected storage.

+ The cable lines were laid as individual lines for easier cleaning.

+ The line is also equipped with UVC tubes for disinfecting the proofing swings. This serves to disinfect the surfaces and inhibits mold formation. +++

++ Stamping station in open design, the forming tools are easily removable

++ Koenig has extended the ‘Easy Clean’ concept to the Combiline roll line

Koenig © Koenig

Baking technology live

Many things can be mapped digitally. But not everything! Nothing quite beats the real thing and exchanges between people. After its online trade fair in the summer, the bakery systems manufacturer MIWE therefore decided to organize a “Live Expo” at its headquarters.

The MIWE live baking center (LBC)

The MIWE live baking center (LBC) is the figurehead of the company. Here you can find almost everything that MIWE Michael Wenz GmbH has to offer in baking technology* (see below). In addition to the bakery itself, it also includes an analysis room and six seminar and meeting rooms. All are equipped with the latest media technology and digitally networked. "Bring your own device" is possible and there are large monitors, up to 98", some with touch screen, which facilitate visualization and discussion when it comes to new product developments, process comparisons or bakery planning.

Since its opening – the LBC was launched at iba 2018 – it has hosted visitors from over 60 countries, including Italy, Sweden and the USA as well as Israel, China, Hong Kong, Egypt and the Commonwealth of Independent States (CIS).

What can bakers use the LBC for?

+ Test runs: What product character can be achieved particularly well with thermal oil? What are the consequences for recipes and processing? What are the processes when using vacuum conditioning? Bakers can

‘Experience baking technology live’ – this once would have been taken for granted but sounds strange in the extraordinary times we are now experiencing. Demand was there. And the in-house exhibition – it was also the first for MIWE – was well received. With a limited number of participants and under strict hygiene conditions, the event took place on four dates in the MIWE live baking center (LBC), the company's demonstration bakery at its headquarters in Arnstein/ Germany.

In the 1,600 m 2 LBC, MIWE demonstrated the entire production processes of various baked goods. In order to cover all areas from dough making and processing to bakery refrigeration and in-store baking, the expertise of partner companies was introduced, including Diosna, Rheon and IREKS.

How do the baking properties of the MIWE heating gas circulator positively affect the baking results when compared to those of the MIWE thermo-express thermal oil-heated deck oven, for example? Amongst other things, the visitors

clarify these and other questions by carrying out test runs on-site and can also bring their own raw materials.

+ Product and process development: It’s not usual for anyone working on a new product or new process to go into series production immediately. It’s normal to optimize it using small batches. In the LBC, alternatives can be tested.

+ Workshops and further education: MIWE conducts advanced training and workshops periodically. According to the company, the “MIWE roll-in intensive seminar”, which focuses on the numerous possibilities for fine

could make a direct comparison using the example of rye mixed bread, which was baked in both ovens at the same time.

Those who wanted to could switch from the live demonstrations to the accompanying lectures. Karl Heinz Hustings, Head of the Bakery at LBC, delivered a report on the long time dough method, which was greeted with great interest. In this he explained and demonstrated, giving concrete examples, on how night work can be shifted to day with the quality of the baked goods being enhanced at the same time. A factory tour of the oven production in Arnstein rounded off the in-house exhibition. As well as Arnstein, MIWE has a second production site in Germany.

AI at the preparation place

When it comes to the topic of “digitization in store management”, the company is currently working on an intelligent solution for the preparation area. It is an “assistance system with AI” which instructs employees step by step to place the right product on the baking trays and to position the products correctly. If the employee does something incorrectly, the system indicates the error in real time with unmistakable images and symbols on a screen. This system is intended to make work easier, especially for unskilled workers. The assistance system with artificial intelligence (AI) is a logical extension of the MIWE shop baking suite (sbs). This management software is used to administer all systems and processes in the store environment. +++

adjustment of the rack oven – including ‘atmospheric baking’ – is particularly popular.

The equipment:

In the field of bakery refrigeration technology:

+ Fully automated proofing unit MIWE GVA e+ (as well as the small version in cabinet form MIWE GVA-S)

+ Flash freezer MIWE SF-V

+ Sucking flash freezer MIWE SF-D

+ MIWE TLK dough preservation system

+ Climate chamber MIWE KR

+ Vacuum conditioning MIWE VC

All are operated with CO 2 as refrigerant.

In the energy sector:

+ Energy recovery system MIWE eco:nova

+ MIWE eco:control energy monitoring system

+ Buffer storage

In the area of production ovens:

+ MIWE ideal deck oven (heating gas circulator, heated with oil or gas)

+ Electrically heated deck oven MIWE electro

+ Thermal oil heated deck oven MIWE thermo-express

(including central heating boiler in the technical room) All three are connected to the MIWE sherpa loading system.

+ Thermal oil heated MIWE thermo-static wagon oven (with central heating boiler in the technical room)

+ Rack ovens: MIWE roll-in and MIWE orbit

In the area of in-store baking:

+ MIWE condo deck oven (in various designs, also with integrated loader)

+ Wenz 1919 deck oven (MIWE condo with cast-iron oven door)

+ Convection ovens MIWE aero and MIWE econo

+ Combi system MIWE backcombi (combination of convection and deck oven)

+ Modular FreshFoodSystem MIWE cube

+ Convection ovens with gastronomic applications: MIWE gusto and MIWE gusto:snack

+ Convection oven with loading trolley for food retailing: MIWE FBC

In the field of digital solutions:

+ MIWE shop baking suite

+ All systems are networked

* with the exception of tunnel ovens and special systems such as the MIWE TKL deep-freeze hatch systems

©

MIWE

Factors that make a difference

Spiral mixer or wendel mixer? The decision as to which kneading system a company invests in is dependent on many influencing factors. The application engineers at Diosna allowed us to look over their shoulders during a series of tests and to document the results.

+Spiral mixers are regarded as a universal solution for all yeast-raised doughs, while wendel mixers are more of a powerhouse, mixing and kneading large quantities in a short period of time. The wendel mixer also keeps the dough temperature within limits and often allows the dough to have a higher water content. Diosna's application engineers have presented their assessments in a table generated by practical experience.

This means that the choice between spiral and wendel mixer is highly dependent on product and batch size. Medium and large batches of bread roll dough with a TA between 154 and 156 are equally successful in both systems, as are baguette doughs with a water content of 65 to 68 % measured on the flour quantity. The wendel mixer requires a larger minimum

filling quantity for kneading the doughs than the spiral mixer, and so application engineers advise against the wendel mixer for small quantities of dough. The rule of thumb for the wendel mixer applies: 30% minimum filling quantity should be reached.

In the case of Ciabatta pellets with a high-water content, the applicability of wendel mixers is improved by the use of frequency converters, which control the speed of the bowl and the tool differently and independently of each other. The targeted control enabled by the frequency converter improves water absorption and dough structure.

Spiral mixers are the second choice for most cookie and cake doughs and are also unsuitable for Halva or protein bars. Wendel mixers,

++ Diosna Spiral Mixer

however, are very suitable for these dough groups, especially if they are equipped with a frequency converter and, if necessary, special tools.

According to practitioners, the advantages of kneading systems also depend on the stickiness of the respective dough. This can be clearly seen in the category of mixed breads with a rye content of more than 60% and a TA of 180. For medium and large batches, experts recommend the wendel mixer, while for small doughs the spiral mixer is more suitable, namely specifically the one without center discharge. If the dough sticks, dough residues remain stuck during emptying and manual reworking is required.

Further factors for kneader selection

Filling quantity or batch size of the dough: Wendel mixers should have approx. 30-50 % of the maximum filling quantity per batch in order to achieve a good kneading result. Less than 10% of the filling quantity is sufficient to achieve a proper result in a spiral mixer.

Pouring temperature of the water: It must be increased in the wendel mixer to reach the same dough temperature as in the spiral mixer. The efficiency of the two kneading systems in this respect is very different. While a Diosna spiral mixer without a center test bar adds approx. 1.5-2.5 °C/min to the dough heating during the high-speed kneading process, the special technical features of the wendel mixer allows only 0.5-1.5 °C/min to be achieved. In addition, it is advisable to knead the wheat doughs a little longer, since the gluten in the wendel mixer draws more strongly. For most doughs, a higher water absorption of 2-5% must be considered, at least when using European flours.

The viscoelastic properties of a dough are largely based on the hydration of the gluten. The protein fraction Gliadin contained in wheat ensures viscosity and flowability and the Glutenin provides elasticity. Their interplay or linkage during dough formation defines the elasticity and thus the gas retention capacity of the dough and is therefore decisive for the size and porosity of the pastry.

The Kieffer Rig test allows statements about the strength and elasticity of a dough. In trials, kneader manufacturer Disona has investigated the effects of spiral mixer and wendel mixer tools on different water/flour ratios under otherwise standardized conditions and uniform flour quality.

The graph shows that a dough in the wendel mixer with a TA of 163 has the same strength as a dough with a TA of 160 from the spiral mixer. The wendel mixer binds more water and thus has the capacity to produce a larger volume of dough. The same dough with TA 163 from a spiral mixer would tend to be too soft to retain structure.

The wendel mixer offers better kneading, higher water absorption and less dough heating in a shorter time than a spiral mixer. Heat and energy input are higher with the spiral mixer than with the wendel mixer, not least because both the mixing phase and kneading phase of the spiral mixer takes up considerably more time.

© DIOSNA

++ Diosna Premium Wendel Mixer

++ Kieffer Rig dough analysis for different mixing tools

Dispersion areas from the Kieffer Rig analysis DIOSNA standard with the same dough composition and kneading times. The kneading was parameterized with the Farinogram (application practice).

© DIOSNA

++ Warming of the dough: spiral vs. wendel mixer tool

© DIOSNA

Anyone believing they can make a qualified decision based on technical or technological differences alone could be mistaken, as it is not only the individual kneader type that counts, but the interaction with the entire process chain. Capacities of the individual process steps should be coordinated with each other as well as with the product range to be produced on this line.

For example, does it make sense to produce large batches that may not be processed quickly enough, so that the dough quality changes during this process step? This requires either an ongoing adaptation of the control system of downstream equipment, which is hardly feasible, or the acceptance of fluctuating qualities of the end product. The problem can be limited with several, but smaller batches. However, if the same hourly output is to be ensured, more kneaders may be required. This is where the conflict between technology and economic efficiency may arise.

Dough resting times, proofing times, and interruptions in proofing, in turn, are reflected in the entire duration of the process and thus influence the batch size together with the

selection of the subsequent process steps. The final temperature of the kneaded dough can also be of importance if the end product is not a ready-baked, but an unbaked frozen pastry. A low final temperature of the dough saves cooling energy.

Which kneading system is ultimately technologically and economically advantageous is not only dependent on selecting the right kneading tool, but needs to be assessed in conjunction with all the individual factors of the respective production system.

When selecting a kneader, the raw materials as well as the recipe, the end product including desired properties and the overall process must be considered. +++

Trade fair calendar 2021

(Physical

& Digital)

Digital February 1-3, 2021 (digital ) iba.CONNECTING EXPERTS

https://connecting.iba.de

February 20-23, 2021

Madrid/Spain

InterSICOP www.ifema.es/en/intersicop

March 15-17, 2021 (physical show)

Rimini/Italy

SIGEP Exp. – International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World https://en.sigep.it

Digital March 18-19, 2021

SIGEP

https://en.sigep.it

March 23-26

Cologne/Germany

Anuga FoodTec www.anugafoodtec.com

March 23-26

Moscow/Russia

Modern Bakery Moscow 2021 https://modern-bakery-moscow.ru. messefrankfurt.com/moscow/en.html

April 13-15, 2020

Nanjing/China

International Bake & Shop Expo

www.bakeandshopexpo.com

October 24-28, 2021

Munich/Germany

iba 2021 www.iba.de/en

B. Sc. Ing Florian Paschen, Head of Technology Bakery at DIOSNA, Osnabrück/ Germany.

DIOSNA

DIOSNA

DIOSNA

++ Diosna Wendel Mixer

++ Diosna Premium Spiral Mixer

Rademaker Academy

Quality in Knowledge

Knowledge is power. When detailed know-how about sheeting processes, production line operation and dough processing is lacking, problems affecting overall production costs and product quality might occur. In the Rademaker Academy, bakery knowledge is preserved and shared through education and training, enabling you to maximize the profitability of your bakery.

Ingredient with character

Spelt has been a hot topic for years among nutrition-conscious consumers. The trend towards plant-based food has recently seen a comeback for a special type of spelt – green spelt.

+Green spelt is well known by lovers of vegetarian and vegan dishes as a raw material for salads, soups or fried foods. With its slightly nutty to hearty-smoky aroma, unripe spelt grain is also suitable as an ingredient for baked goods – just as long as its special baking technology features are taken into account.

Increased water absorption and adapted kneading parameters

Pure green spelt flour is harvested early and since ingredients such as starch or gluten are not yet fully developed, it is not suitable for baking. Water absorption is high and so with 100% water in relation to flour, dry and firm doughs are

produced. The dough is inelastic and crumbly making it difficult to process. This results in the finished breads having only a very small amount of volume after baking. In addition, there is insufficient loosening and due to the high amount of water in the baked goods, it means the dough cannot be completely bound, so that grinding stripes are formed.

“In order to be able to produce stable baked goods with green spelt content, balanced mixtures with bakeable flours such as spelt flour must be developed,” says Dr. Thomas Kunte, Head of Research and Development at IREKS. “Especially with spelt, the right choice of variety is crucial for the quality of the baked goods, and, as a result, an agreement should be reached with the farmer beforehand as to which variety is to be grown”.

Baking tests have shown that the water absorption capacity of the doughs increases with an increasing proportion of green spelt flour, but the extensibility and stability decreases significantly. The latter must be taken into account above all when setting the kneading parameters. Dr. Kunte: “As with spelt doughs, the doughs should therefore not be over-kneaded. Too long an intensive kneading will destroy the spelt gluten framework and thus result in moist and diminishing doughs.”

The changes in dough properties due to adjustments in flour composition (spelt flour T630/green spelt flour) can also be traced using farinogram and extensogram measurements.

++ Left: Bread with 100 % spelt flour T630; on the right, bread with 100 % green spelt flour

What is green spelt?

Green spelt is semi-ripe harvested spelt, which is threshed two to three weeks before the regular harvest. At this stage of ripeness the seeds have an olive-green color and have already reached their full size. The water content is 40-50 %, which is quite high. Harvested grains are then dried in kilns using beechwood smoke to preserve them. This process gives the products their slightly nutty, but also hearty-smoky flavour.

++ Green spelt after the harvest

Changes in dough properties due to adjustments in flour composition

With an increasing portion of green spelt flour, the breads become clearly smaller. The crumb becomes firmer and loses its bread-typical elastic properties. However, one way to counteract this is to add green spelt sourdough. “We have been producing a sourdough based on wholemeal green spelt flour since 2019,” reports Dr. Thomas Kunte, and continues: “In this process, sourdough is produced from selected wholemeal green spelt flour by a three-stage fermen-

Franconian origin

The “home of green spelt” is a region in southern Germany. The “Franconian Green Spelt” produced here has been a protected designation of origin throughout Europe since April 8, 2015. 1 The old spelt variety “Bauländer Spelz” is generally used for the production of “Fränkischer Grünkern”. 2

Sources: 1 Wikipedia, 2 Working group for nutrition researchg

tation process under controlled conditions. This gives the sourdough enough time to develop its typical aroma”. The finished sourdough is dried for stabilization without losing its grassy-fermented aroma. The product shows a mild acidity of about 35 degrees.

Juicy crumb and the slightly smoky taste of green spelt

The development work at IREKS has resulted in the premix IREKS-DINKEL-GRÜNKERN. It consists of the two ingredients, spelt flour and green spelt in the form of wholemeal green spelt meal, the dried wholemeal green spelt sourdough and wholemeal green spelt flour. With this flour, rustic small-baked goods, soft croissants or crusty breads can be produced. The finished baked goods are characterized by a juicy soft crumb structure, a high degree of freshness and the slightly smoky taste of the green spelt. +++

++ Spelt breads with increasing amounts of green spelt flour from left to right: 0 %, 5 %, 10 %, 20 %

++ Spelt green spelt pumpkin seed crust and rye spelt green spelt bread

Wide range of applications

The bakery plant manufacturer FRITSCH has redesigned the LAMINATOR 300. The sheeting line is even more flexible and gentle in dough treatment.

The demands on dough processing are growing. Systems are in demand that can be used flexibly and treat the dough as gently as possible. When forming a dough sheet, it is crucial to preserve the already developed dough structure, even when processing large quantities and demanding doughs.

The LAMINATOR 300 is a dough sheeter for automated production, which ensures an even and continuous dough sheet. This has now been further redesigned by FRITSCH in the area of dough feed and control. The system is now even more flexible and gentle in the treatment of dough.

From puff pastry, croissant, short and Danish dough types to soft dough types required for rustic baked goods such as baguettes and Ciabatta: The LAMINATOR 300 processes a wide range of different dough types. The system is constructed in three sections, which can be combined as desired. Depending on the system configuration, the LAMINATOR 300 can be used as a block machine or as a continuous line for dough sheet production.

The universal version (Section 3) handle the soft the dough types. This system produces a continuous dough sheet with a capacity of 200 to 1,000 kg, which is then further processed to the respective end product.

Alternatively, the line can be used to produce dough blocks with a capacity of up to 1,500 kg of dough per hour. These blocks can then be cooled for a certain period of time before being formed into precise shapes and products on a FRITSCH MULTILINE (‘sheeting line’) and a ‘make-up line’. Both possibilities can also be combined in one line.

Dough sheet processor now available for section 1

Now and in the future, the dough can be discharged via the dough sheet former DS (3 roller former). It is also possible to combine the LAMINATOR 300 in section 1 with the low-stress dough sheet processor TBP in combination with a satellite head. Using five rollers TBP, all doughs are gently rolled and formed into an even, continuous dough sheet. The TBP is

Technical Data Laminator 300

Table width: 700 mm

Net dough sheet width: max. 600 mm, infinitely adjustable

Belt speed: 0.6 - 6 m/min on exit belt section 3

Dough capacity: 300 - 1,200 kg/h (incl. fat and scrap dough)

Dough block production: up to 1,500 kg/h

Layers: 16 - 144 fat layers

++ Discharge nozzle: A new fat pump improves the flow properties of the fat – especially with butter

suitable for doughs with a dough yield of 145 to 175, making the entire process even gentler (‘soft processing’). According to information from FRITSCH, it has therefore been possible to dispense with the cost-intensive intermediate cooling at the appropriate room temperature in various projects.

Shaping of the butter sheet: improved flow properties

Once the dough sheet has been formed, adding the fat is another crucial step. A fat pump is used to convey drawing margarine or butter and apply it to the dough sheet in an even layer. The company's new fat pump improves the flow properties of the fat – especially in the case of butter – and thus produces an improved butter sheet. A water separator can be installed as an optional extra. By means of the sandwich folding system, an even dough-fat sandwich is produced.

Even after the sandwich folding, the company continues its SoftProcessing principle. This technology is mainly based on the satellite head developed by FRITSCH. This allows the dough to be exposed to minimal stress. The careful rolling of the dough sheet ensures that the structures built up in the dough survive these important steps without damage.

The dough is then folded. The folding channels are coated to repel the dough. Output and folding width are electronically controlled so that the dough sheet is deposited in evenly folded layers. The dough sheet is thus laid in four to twelve layers.

Cascading control

In addition to the gentle processing of the dough, the company places great value on high system availability and ease of operation. An automatic, permanent cascade control system now makes operation even easier. The tedious calculation of

individual percentage values is no longer necessary. Due to factor chaining, manual input is no longer required for individual drives. With the LAMINATOR 300 control system, setting the output and number of layers is all that is needed. All subsequent adjustments to the folding width or number of layers are calculated automatically.

For example, if the operator wants to reduce or increase the number of pieces at short notice, there is no need for manual changeover. The control system calculates the values directly through factor chaining. This avoids errors and saves time.

According to FRITSCH, the new control system also has a lot to offer optically. Thanks to its modular design, the various views of the plant have been redesigned in 3D format. In addition, the new control system allows all users to be created individually, with specific rights. +++

++ The LAMINATOR 300 can now be combined in section 1 with the TBP dough sheet processor with a satellite head. This makes the entire process gentler

++ Control system: Detailed views are displayed in 3D

++ UK: Hovis has a new owner

Hovis with its headquarters in High Wycombe/ UK has a new owner – UK-based private equity investor Endless LLP. Previously, the 134-year-old British bread brand was owned by Premier Foods and US investment company the Gores Group. Hovis employs approx. 2,700 people and operates eight bakery sites and a flourmill with a distribution network covering Great Britain and Northern Ireland. The Endless LLP portfolio includes cake producer Bright Blue Foods Limited (BBF). The company is reportedly the largest private label cake producer in the UK with a turnover of over £160 m. BBF operates four bakeries in the UK and one in Poland and employs more than 2,000 people. +++

++ USA: Dunkin Brands has a new owner

Nearly 13,000 Dunkin' Donuts bars worldwide and 8,000 Baskin Robbins, previously part of Dunkin' Brands, will report to a new owner. Dunkin Brands headquarters is located in Canton, Massachusetts/USA. The new owner goes by the name of ‘Inspire Brands’ and is a listed company that operates around 11,000 restaurants worldwide with names such as Arby's, Buffalo Wild Wings, Sonic and Jimmy John's. Inspire itself is owned by the private equity group Roark Capital Group. The Group also has a number of bakery and fast food companies in its portfolio, such as Cinnabon, Corner Bakery Cafe, Schlotzsky's Bakery Cafe, Auntie Anne's, The Cheesecake Factory, the smoothie chain Jamba, the barbecue specialist Jim 'N Nick's Bar-B-Q and McAlister's Deli. Some of the formats are grouped together under the umbrella brand Focus Brands. The Roark's brand has a wide variety of business types ranging from dental and furniture to waxing studios. +++

++ USA: Panera labels ‘Cool Food Meal’

Panera Bread will label its ‘climate-friendly’ dishes as ‘Cool Food Meals’ in its bakery cafes in future, including dishes with a lower carbon footprint. The company is working together with the World Resources Institute (WRI). The aim is to give customers the opportunity of reducing the impact on climate change through the food they eat in the bakery cafes. According to the company, 55% of meals at Panera are ‘Cool Food Meals’, including salads, soups and sandwiches. Panera Bread currently operates 2,118 bakery cafes in 48 states in the US and in Ontario, Canada. They operate under the names Panera Bread ® and Saint Louis Bread Co. +++

++ Italians like ‘free-from’ products

‘Free-from’ products are gaining popularity in Italy. The country’s large-scale retail trade now stocks more than 13,000 ‘free-from’ SKUs, the combined sales of which are worth 6.8bn euros.

According to a survey from Osservatorio Immagino, products that are seeing the most annual growth within this category include those that claim to be 'antibiotic-free' (+62%), ‘yeastfree’ (+2%) and ‘palm oil free’ (+1.6%). Products that are

tailored to those with specific dietary intolerances continue to be the majority of items, with 9,431 SKUs labelled as ‘gluten-free’ or ‘lactose-free’. ‘Lactose-free’ products saw 3.6% annual growth, while ‘no-sugar’ products posted a 9% year-on-year increase and ‘low-sugar’” products were up 7.6%. +++

++ Denmark: More sales of organic food

According to Statistics Denmark, sales of organic food in Denmark in 2019 will increase by 9% year-on-year to DKK 14.1 billion (EUR 1.89 billion). This corresponds to 12 % of total sales. Organic products such as milk, grain, flour and vegetables were at the top of Danish consumers' shopping lists, although demand for other product categories has also increased significantly.

Danish customers' desire for more organic products is also reflected in the constant growth in sales of organic food over the past five years. The study lists the five organic products that showed the fastest growth in 2019: Spirits (+34%), wine (+19%), cookies and crackers (+28%), rye bread (+23%) and frozen vegetables and potato products (+45%). +++

++ Online shopping on the rise in Europe

At the end of 2020, e-commerce sales in Europe are expected to reach EUR 717 million. This would be an increase of 12.7 % compared to the previous year. Growth is thus somewhat weaker than in 2019, when European e-commerce grew by 14.2 %. According to a study by RetailX, Western Europe is still the most developed e-commerce market. This region accounts for 70 % of the e-commerce value in Europe as a whole. Western Europe also has the largest share of online buyers (83 %). However, the highest growth rates can be observed in Eastern Europe. The e-commerce markets in Romania and Bulgaria each experienced a growth rate of 30% last year, the highest in Europe. +++

++ Schenck Process to acquire Baker Perkins

The Schenck Process Group (SPG), Darmstadt/Germany, is taking over Baker Perkins. The machines and systems from Baker Perkins, which is headquartered in Peterborough/UK and has a US site in Grand Rapids/Michigan, are used in the production of bakery products, pizzas, biscuits, crackers, confectionery, cereals, pet food, etc. With this acquisition, SPG intends to expand its portfolio for the food industry. In a press release, SPG states that the acquisition will significantly strengthen its European food processing and equipment capabilities, expand its product offering in North and South America and create growth opportunities throughout the Asia-Pacific region. Baker Perkins' existing Peterborough and Grand Rapids sites will be retained. Baker Perkins, as part of SPG's regional business structure, will continue to be managed by the existing Managing Directors. Managing Director of Baker Perkins UK is Dan Bassett; Dan Smith is responsible for Baker Perkins US. The acquisition is expected to be completed in the 4th quarter of 2020. +++

Two in one: Cooling and shock freezing +

DEBAG’s blast freezer works according to the suction principle. The air flows over each individual tray, thus ensuring that the products are cooled in a uniform way. The blast freezer works in a temperature range from - 30 to + 5 °C and is suitable for cooling and freezing of products hot from the oven as well as unripe and fully proofed dough pieces. The easy-to-use control unit is located on the front of the cell as standard. In combination systems, however, it can also be placed in a control cockpit above the cell door. The

temperature control can be based on either the room or the core temperature. The high-performance evaporator is suspended, which ensures that the base of the unit can be cleaned easily.

In addition to the continuous operating mode (manual), it is also possible to control the cooling process automatically over a specified time or a defined final temperature (automatic). To prevent heavy icing on the evaporator, a defrosting process can be started manually with the door open.

++ DEBAG’s blast freezer for cooling and freezing. It is suitable for products hot from the oven as well as unripe and fully proofed dough pieces

www.anugafoodtec.com

“Our greatest opportunities lie in export”

When Hans Freitag opened his bakery and pastry shop 74 years ago, he had no idea that two generations later his company would develop into one of the largest producers of private label cookies in Europe.

+The production of cookie and wafer mixes is the business area in which the Verden cookie and wafer factory, Hans Freitag operates. The company is a trademark specialist and, when it comes to tonnage, is one of the big players in Germany and Europe with an annual production of 26,000 tons. It is all about the mixtures in the bags, which weigh 400 or 500 g as standard, contain six to eight types of cookies and are available on the market at prices sometimes below one EUR. It's a low-margin business; quantities count.

“Our driver is the suitability for mass production.”

“Our driver is the suitability for mass production; the large batch sizes don’t chanage very much.” says Anita FreitagMeyer, who has been managing the company, now in the 3rd family generation since 1991. “As a private label manufacturer, we pay attention to the mainstream. We are there for the classics in the cookie segment.” Classics such as the fruit tartlet (cookie filled with jam) or the Mozart stick (creamfilled hollow wafer, partly covered with chocolate), the latter developed by Anita’s grandfather and company founder Hans Freitag.

Growing trade

In the 2019 financial year, the company generated sales of around EUR 55 million, 80% of which was generated with

++ Managing Director Anita Freitag-Meyer

++ Classics in the cookie segment: Fruit tartlets (left) and the Mozart sticks (middle) created by company founder Hans Freitag. Right: For black and white baked goods, Hans Freitag uses a 6-head Rheon system

© Hans Freitag

© Hans Freitag

Verden cookie and wafer factory, Hans Freitag

+ Specializing in cookie and wafer blends

+ 35 types of molded, injectionmolded and cut cookies as well as wafer cookies

+ Sales 2019 (Verden plant): approx.: EUR 55 million

+ Share of private labels: 80 %

+ Export rate: 30 % (export to over 50 countries)

+ 27,000 qm production area

+ Max. daily production: 130 t cookies and wafers

+ 330 employees, 300 in production

Verdener Keks- und Waffelfabrik was founded in 1946, originally as a bakery and confectionery by Master Baker Hans Freitag. In 1948 the company moved to its present location. Since 1949, the company has concentrated exclusively on the production of cookies and wafers.

private labels. The cookie manufacturer has grown with the retail trade. Early on, the company founder made contact with Edeka, and today Edeka still remains a very important customer. All the other large German retail groups and discounters are clients as well, including Hofer in Austria, Migros and Aldi in Switzerland and Mercadona in Spain. The export share is 30 %.

“We are very active in export,” reports the Managing Director. “This is where I see our greatest opportunities for growth. Today, we are represented in 50 countries worldwide and are strong in Italy, Austria, Switzerland and Scandinavia and even stronger in North America and Asia in terms of sales.” In Beijing today, there is barely a supermarket without Hans Freitag cookies. The company also has contacts in India: "Up to now, just as in China 20 years ago, India didn’t have packages with mixed cookies. We wanted to change that.” She explains that, "Pure veggie is important in India, and so whole egg powder cannot be used. Smaller units are also required, hence no 500-g bags. Large bags would overtax the neighborhood stores and the wallets of Indian customers. The previously strong Turkish business has broken away, although we now have a foothold in Brazil. A lot of business is also done abroad through our own brand ‘Hans Freitag’. Not every customer fits private label. That is why we have to bring our brand with us. Export is not easy, but worthwhile.”

With the online store, Hans Freitag has established a further sales channel. Money-wise, it plays a minor role, but it is important for other reasons. “We are very active on social media, seeking contact with end customers via Facebook and Instagram and we also have a Cookie Blog. When you

TECHNOLOGY MEETS BAKER‘S CRAFT.

FOR YOUR PERFECT BUNS.

Menes-H dough sheeting line

Fluffy ciabatta, tasty artisan bread or crusty baguette. Produce high-quality products with the Menes-H dough sheeting line. The line combines high weight accuracy with perfect handcraft quality.

“Twin

Two satellite rollers positioned one above the other produce a virtually tension-free dough sheet. The Twin Sat module reduces high mechanical load to a minimum while gently forming the dough sheet.

GENTLE DOUGH PROCESSING

GENTLE DOUGH SHEET FORMING

Sat” satellite head

communicate with the consumer, you have to provide a platform for the consumer where they can buy the products”.

Three shift operation, five days a week

The production in Verden is divided into the bakery and the wafer department, with each section headed by a Master Baker. Everything is fully automated except for the dosing of small components such as flavors or salt. Approx. 300 employees in production work in three shifts, five days a week. In addition to Haas and Hebenstreit automatic wafer baking machines, five Werner & Pfleiderer and Meincke steel band ovens are used to bake shaped and wire-cut cookies.

The company also uses Ishida and MULTIPOND multiheaded weighing systems, a 6-head Rheon line for black and white cookies and a ROVEMA Form Fill and Seal machine for packaging.

Trends and challenges

The baked goods market is continually looking for innovation. Even for a private label specialist, it is important to keep up with trend topics such as protein cookies, sugar reduction, a better nutritional profile in general, the use of hemp, turmeric or chickpea flour, products to-go and new weight units. “We don’t have the time to explore new areas and so we have a collaboration with Dr. Quendt. One of the latest developments is an organic hemp spelt cookie with chocolate chips”, reports Anita Freitag-Meyer.

Second location

A second cookie factory has been part of the Hans Freitag Group since the summer of 2019. The factory is located about 50 km away and operates under the name ‘Heidekeks’. It also produces private label baked goods. It has approx. 180 employees and has almost the same amount of machinery as the main headquarters. In addition to cookies and wafers, seasonal baked goods such as gingerbread and pepper nuts are also produced.

The Managing Director sees one of the biggest challenges in the cookie market as people's eating habits: “A cookie is a cookie and cannot become an apple. It will always remain a product of pleasure.” The fact that other market participants such as confectionery manufacturer Ferrero are pushing into the cookie market is also having an effect on the market. “The area we serve is not growing. That is why we have to keep working at it to ensure that the company is still sustainable in 10 years' time.”

Reducing film is a hot topic

Packaging is the consumer’s touch-point and packaging material reduction is a big issue for the cookie manufacturer from Verden. Mainly, packaging is done in bags made of OPP (oriented polypropylene) foils from the roll, and also, to a lesser extent, in cans (cardboard core, coated with aluminium inside). Anita Freitag-Meyer: “The trade demands savings of up to 30%. But because we pack in bags, not in blisters, our starting points are limited. We see possibilities in reducing the repeat and making the bag shorter. Savings of 10 µm on our 58 µm thick film are also conceivable. All in all, we will definitely end up with over 20 % less plastic”. +++

Private Label in Europe: a permanent feature in the supermarket

Private labels are an integral part of any supermarket range. According to a study conducted by Nielsen Market Research for the yearbook of the PLMA (Private Label Manufacturers Association), the market share of private labels in terms of volume is above the 30% mark in almost all of the 19 European countries considered. In Italy, it is "only" 22.3%. Switzerland has the highest share, 49.6%, which is mainly due to the dominance of the local Migros and Coop retail groups. Spain is not much lower, with a share of 49.5 %. The UK is in third place with 46.8 %, and Germany with 43.1 % and Austria with 42.2 % are mid table.

The European Bakery Market 2019

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COnTENT

++ 7 Country portraits: Hungary, Poland, Romania, Slovakia, Sweden, Switzerland, United Kingdom

++ Exper t Interviews: The European out-of-home market

++ Market Research: Trends and market dynamics

++ Company reports: Profiles of major suppliers to the bakery market

Hard copy • 272 pages • EUR 49 incl. VAT + delivery costs For more information, please visit our website: www.bakingbiscuit.com

Accelerating change

No matter how long and intense the corona crisis is: Business with consumers will never be quite the same again.

+Theresa Schleicher is a renowned connoisseur of the retail trade. In the current issue of her annual Retail Report, Schleicher has focused on the coronainduced acceleration of changes in the consumer goods market for the Zukunftsinstitut. However, not everything that is currently changing can be attributed to the pandemic – for example, the trend towards cashless payments or the willingness to give up unprofitable locations. The crisis is merely a trend accelerator. Other things are being brought into focus, such as the value of personal contact and the willingness to strive for the wellbeing and sense of security of customers. Whereas in the past a long queue of customers in front of the shop was regarded as a sign of quality and demand; today it is more a sign of ignorance and the inability to reorganize shopping in the shop.

In her report, Schleicher deals with the retail trade in its entirety and dedicates chapters to the clothing sector, furniture and consumer electronics. Nevertheless, it is well worth reading for food suppliers, especially the parts that deal with the sensitivities of consumers.

According to Schleicher, there will be no return to ‘business as usual’. The crisis has shown many consumers that they can do without some expenditure and that there are more important things than shopping. Alternatively, they are looking more closely at quality, where it comes from, service, as well as at how the product reaches them and what reputation the manufacturer has as an employer. The question of whether a supplier is integrated into regional networks is also becoming a purchasing argument.

According to Schleicher, a serious argument for consumers in the future will be the question of safety. How does the supplier ensure that the consumer feels safe and secure in his or her shop, and which supply channels does he or she take beyond the shop, for example, through online offers and/or delivery

The Retail Report 2021 in German is available for 150 EUR (incl. VAT) in the online shop of the Zukunftsinstitut. It comprises 128 pages and was published in August 2020 with the ISBN: 978-3-945647-73-8.

transactions? According to Schleicher, the feeling of security is a highly emotional issue. This can be seen, amongst other things, in the willingness across all age groups to switch to cashless payments, which grew rapidly during the crisis. In the medium term, however, the introduction of unattended shops in which customers do everything themselves is more of a pious hope for Schleicher. Exceptions could be shops such as the Austrian "Landspeis", a pioneering concept that positions containers with organic food in rural areas and relies on trust within the village communities.

At the same time, suppliers in the consumer goods market have to deal with the fact that consumers' living and working environments have changed during the crisis, for example by reorganizing work in the direction of the home office, and that this has also led to the loss of some of the walk-in customers at transport hubs. The dance around the golden calf ‘globalization’ ended abruptly and consumers and retailers alike are now asking themselves how things can and should continue. It is also interesting to note Schleicher's thesis that adapting to change and dealing with the challenges is not a question of age. The crisis has also caused young consumers to panic, whereas many older people find it easier to adapt to the situation because they have already experienced more than one crisis and are often better off financially than the young, regardless of their respective level.

The crisis has brought a boom to delivery services. In the future, Schleicher says, consumers will also pay attention to how sustainable this part of logistics will be. Not only e-vehicles but also local cooperations are ways to score points. Online farm shops that deliver their goods together are currently in vogue, as they offer locality, freshness, plastic-free packaging, sustainability and networking. ‘Support your locals’ has turned into reality.

According to Schleicher, the pandemic has or will change the range of consumer goods and their forms. There will be losers who leave the market, but there will also be winners.

These will include those who also use the crisis as an opportunity for change, activate imagination and alternative thinking and actions, and use local networks. Due to the digitalization of presentation, the growing importance of service and online service will not disappear again. This is a complex conundrum that can hope for political support, because the dreams of globalization have been shattered to some extent. +++

++ Schubert Additive Solutions wins Smart Solutions Award

This year’s winners of the Supply Chain Award and the Smart Solutions Award were honoured at the EXCHAINGE 2020 trade fair. The latter was won by Schubert Additive Solutions GmbH (part of the Schubert Group) for its “PARTBOX” part-streaming platform. It enables the 3D printing of format, spare and wear parts at the touch of a button directly at the customer’s site. +++

++ WACHTEL invests in machinery

The bakery equipment manufacturer WACHTEL continues to invest in its production facilities at Pulsnitz (near Dresden). The bakery machinery manufacturer is upgrading its machinery with new laser systems and edge benches that can cut steel up to 12 mm thick and bend components up to 3.1 m long with pressing forces of up to 152 t. Oliver Frey, owner and Managing Director of WACHTEL GmbH: “We are investing almost 2.5 million euros in machines, halls and sanitary and office buildings”. WACHTEL has a total of 280 employees with production facilities in Pulsnitz and its headquarters in Hilden. +++

++ Streaming platform PARTBOX enables the 3D printing of format, spare and wear parts at the touch of a button directly at the customer’s site

++ Production hall at WACHTEL

© Schubert

Children drive growing household interest in sustainability

Most likely to impact shopper's behaviors regarding the environment? (% yes, EU 10)

+The latest research from GfK shows that shoppers are increasingly changing their behavior as a result of their concerns about the environment. 4 in 10 (42 %) of European households say that they are directly affected by environmental issues. In Europe, it is children that are the most persuasive in influencing household shopping behavior, and consequently both manufacturers and retailers need to address the younger generation’s concerns if they are to remain relevant.

When it comes to attitudes towards sustainability, more than 1 in 3 households in Europe has stopped purchasing services and/or products because of their impact on the environment or society. In other words, sustainability and caring for the planet has become – in some countries it is already – a

mainstream consumer concern. No brand can therefore afford to ignore it.

In 2019 when this survey was initiated, the environment was already important to young people, with ‘Fridays for Future’ demonstrations sweeping the globe. In 2020, as consumers locked down and faced the threat of a global pandemic from their homes, it seemed that the environmental issues might take a back seat, but that was not to be the case, and it has remained at the top of many household agendas. It’s the younger members of families that are having the most influence on family shopping trends. In Europe, household behavior is primarily influenced by children (45 %), followed by: friends (42 %), spouse (37 %) and parents (19 %). They may be young, but children are more persuasive than politicians (14 %), media influencers (13 %) and celebrities (9 %).

Who can make the biggest difference to control and limit environmental damage (EU 10, 2020)

The 2020 data shows that shoppers increasingly believe that their buying behavior can make a positive difference to the environment. At 40 %, manufacturers are still regarded as being able to have the biggest impact on the control and limitation of environmental damage, followed by governments at 35 %. At only 5 %, retailers are thought to be the least responsible.

3 out of 10 households make sure items they buy are not wrapped in plastic. In the era of COVID-19, when hygiene standards can save lives, it is all the more remarkable that so many consumers want to avoid packaging waste, and this is reflected in their shopping behavior. +++

*The focus to which the information refers is on ten European markets: Italy, Great Britain, Ireland, Germany, France, Slovakia, Czech Republic, Poland, Portugal and Spain.

GfK

Top 10 Trends 2021

Transparency emerges as a clear winner in Innova Market Insights’ Top Ten Trends for 2021.

1 Transparency Triumphs

Increasing transparency to meet evolving ethical, environmental and clean label consumer demands will be vital. Brands that adopt and pair new packaging technologies such as invisible barcodes and near-field communication with creative and meaningful storytelling will forge a successful strategy.

6 in 10 global consumers are interested in learning more about where foods come from.

2 Plant-Forward

As plant-based trends reach global phenomenon status, the ‘plant-based’ definition is ever-evolving. Its rising mainstream appeal will drive expansion to different regions and categories, including accelerated demand for new formats, plant proteins and more sophisticated alternatives.

The top four reasons for considering plant-based alternatives are health, diet variety, sustainability and taste.

“Transparency throughout the supply chain will dominate in 2021, with consumers searching for brands that can build trust, provide authentic and credible products, and create shopper confidence in the current and post-COVID climate.”

Ann Williams, Director

3 Tailored to Fit

Personalized nutrition is in the spotlight as consumers look for food and beverages that fit their unique lifestyles. Consumers will continue to expect a tailored approach to how and what they eat. Technological breakthroughs, constant new launches and exciting sensorial experiences will provide solutions to create customizable lifestyles. 64% of global consumers have found more ways to tailor their life and products to their individual style, beliefs and needs.

4 Omnichannel eating

As foodservice and retail domains increasingly overlap, consumers can eat what they want, when and where they want it. The use of convenient meal kits/starters and more sophisticated ingredients is growing. Restaurant delivery is too. Consumers can also now directly access many specialty products that were previously only accessible via foodservice. 46% of global consumers agree that restaurant branded

products are a convenient way to attain the restaurant experience/flavors at home.

5 In tune with immune

Ongoing anxiety stemming from Covid-19 will encourage consumers to prioritize their immune health. Immunityboosting ingredients will play a significant role, while research and interest in the role of the microbiome and personalized nutrition as ways to strengthen immunity will accelerate.

6 in 10 global consumers say they are increasingly looking for food and beverage products that support their immune health.

6 Nutrition Hacking

Technology to drive functional food understanding, nutrition advice and the environmentally-conscious nature of products will be popular. Consumers will use technology to search for balanced formulations and improved nutrition-based products, as well as those with sustainability or ethical impact claims.

7 Mood: The Next Occasion

With consumers increasingly prioritizing their holistic health and wellbeing, product launches and technological applications will focus on how food and beverages influence the physical, mental and emotional aspects of health. New mood-based product development is seeing staggering growth as well as on-pack labeling claims.

8 Product Mashups: When Trends Collide

Variety and multifunctionality appeal to consumers eager to discover new products, formats and categories, for all occasions. Hybrid innovation will enjoy sustained popularity as consumers favor options that broaden the dimensions of indulgence.

9 Modern Nostalgia

Local appeal, interest in traditional and regional foods, and product origin remain sought-after as consumers want to try regional and exotic flavors inspired from around the world. Brands will apply local twists to familiar products to offer heightened sensory delivery through surprising and unexpected flavors, textures and formats.

10

Age of the Influencer

Storytelling, brand connection and shareable social media experiences reign supreme. Expect to see a slow shift to more reliable influencers and a gradual expansion of the diversity of influencers to drive trust and credibility. +++

Lu

of Insights and Innovation at Innova Market Insights

Cabbage and Beets in the bakery

The use of pomace in bread and bakery products has so far only been used in a few bakeries. However, the processing of non-dried vegetable pomace has several advantages that offer promising development potential.

+In the production of fruit and vegetable juice, not inconsiderable amounts of pressing residues are produced, which are mostly used as animal feed and in fertilizers. The further processing into food and semi-luxury goods (e.g. spirits) is used particularly for grape and apple pomace. Well-known pomace spirits are the Italian Grappa and the French Marc. However, the quantities processed are small compared to the amount of pomace produced. Grape and apple pomace can also be used to produce fruit vinegars, which are suitable for salads and spicy dishes. Fruit and vegetable pomace is also partly used as a raw material for the extraction of fibers and pectin (citrus, beet and apple pomace).

Pomace is predominantly the solid residue left after pressing the juice of fruit, vegetables or plant components such as apples, grapes, carrots, tomatoes, etc.

Untreated pomace is rich in dietary fiber and fruit secondary plant compounds such as flavonoids, carotenoids and complex polyphenols, which are excellent as value-adding additives in bread and baked goods. In addition to the positive effects of these secondary plant substances (including antioxidant effects), the natural matrix in which the ingredients

Carrotsour12,5% RedB.sour12,5% Carrotpomace12,5% RedB.pomace12,5% Carrotsour25% RedB.sour25% Carrotpomace25% RedB.pomace25% Reference

are found must be emphasized in comparison to isolated ingredients. Here, however, the effects on the sensory system must also be considered. A further advantage is the low energy input compared to fiber production, which requires a high-energy input for drying the pomace. In addition, the fibers obtained by the drying process often also have an unpleasant side odor and/or taste, and so can only be used in food to a limited extent. Furthermore, the use of native pomace in bread and bakery products does not produce any other residues, as is the case when processing into spirits and vinegar. The fruit and vegetable pomace is thus fully utilized and can increase the overall nutritional value of processed foods.

In order to further use the valuable pomace from juice production in the sense of a low-waste recycling economy, the Institute for Food and Environmental Research (ILU) is in active exchange with a regional fruit and vegetable juice producer. In cooperation with a bakery in Berlin/Germany, the first baking trials for the use of fruit and vegetable pomace have been carried out. For this purpose, two pomace varieties (Fig. 1 and 2) were processed on the basis of a traditional wheat mixed bread recipe. The pomace was added in two bakery technological procedures. In one scenario, pomace was added directly to the dough, whereby the pomace was briefly undercut at the end of the kneading process. And in another scenario, the pomace was fermented in combination with rye flour (Fig. 3) and further processed as sourdough in the main dough. In both processes, 12.5% and 25% of the total flour quantity was added to the pomace.

The pomace variants used had different effects on the bread volume. Basically, the addition of pomace reduced the bread volume and with increasing proportions, this reduction increased. It turned out that the directly added pomace had a slightly better effect on the volume of the bread and that the use of pomace sourdough was more likely to be disadvantageous for the bread volume when a higher quantity was added. In comparison with carrot pomace, the processing of beet pomace showed a smaller reduction of the bread volume (diagram 1).

Carrotsour12,5% RedB.sour12,5% Carrotpomace12,5% RedB.pomace12,5% Carrotsour25% RedB.sour25% Carrotpomace25% RedB.pomace25% Reference

++ Bread cross sections from carrot pomace baking test series top left: wheat mixed bread addition carrot-sour dough 25 % top right: wheat mixed bread addition of carrot pomace 25 % bottom left: Reference sample wheat mixed bread without added pomace bottom right: Wheat mixed bread addition of carrot pomace 12.5 %

*The percentages refer to the total quantity of flour.

As illustrated in Figure 4, a lower volume does not necessarily mean a reduction in bread quality. Even breads made with 25% added pomace can have a loosened crumb structure with chewy qualities.

Quality-brand and freshness with long tradition

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Almond- Hazelnut- and Peanut-Products, roasted, sliced, diced and slivered. Hazelnutfilling and Multi-Crunch. Please

++ Diagram 1: Comparison of the determined bread volumes

Diagram 2: Comparison of the determined crumb moisture

As expected, a significant increase in crumb moisture is generated by the addition of pomace rich in fibers. By using sourdough based on pomace, the crumb moisture content in particular can be increased by a good 6 percentage points (diagram 2).

The influence on the intensity of smell and taste was only slightly pronounced for both pomaces used. At an added quantity of 12.5 %, the sensory test panel did not detect any specific change in aroma. At an addition of 25 %, the ‘earthy’ aroma typical of the raw material was perceived in bread with beet pomace. A slight ‘fruity-sweet’, carrot-like note was detected in bread with carrot pomace. The processing of the pomace as sourdough is recommended due to the not always popular earthy smell, which is typical for beet pomace.

With regard to the coloration in the end product, a distinction must be made between the respective types of pomace used. Carrot pomace caused a yelloworange crumb color in both process variants (direct addition vs. sourdough). As expected, the color intensity increased with higher pomace addition. When processing beet pomace, the typical red-violet coloration was observed when directly added (Fig. 5). In the sourdough variant, the color changed from reddish-purple to yellowish-orange, due to the long fermentation time (16 hours) and there was a change in pH value due to the acidic range (pH 3.5). This effect is due to the plant dyes contained in the beet, which change color depending on the pH value. In contrast to the relatively stable carotenoids of carrot pomace, the anthocyanins and betalaines present in beet change color when exposed to low pH values for a long period of time. This is comparable to red cabbage, which is reddish-purple in color when prepared

with acid, and is perceptible as blue-violet cabbage at higher pH values. The breads produced here with beet sourdough had a greenish crumb color (Fig. 6).

Conclusion

The processing of pomace into bread is an interesting and expandable alternative to conventional recycling. Besides the nutritional advantages, the large number of pomace variants offers the possibility of developing unique products for every bakery. By networking with local juice producers, the regional added value is additionally improved. +++

In the joint project ‘NutriAct – Competence Cluster Nutrition Research Berlin-Potsdam’, scientists from the sub-project ‘New Products’ are pooling their know-how to develop tasty products with a composition that is suitable for the elderly and promotes health, such as pomace bread. Author

Dipl.-Ing. Alexander Voß, Institute for Food and Environmental Research (ILU), Bergholz-Rehbrücke near Berlin/Germany

++ Wheat mixed bread – beet pomace as a direct addition (25 %)

++ Mixed wheat bread – addition of beet as sourdough (25 %)

How often are baked goods affected?

How many food recalls were there in Europe in 2018 and 2019?

The European Rapid Alert System for Food and Feed ‘RASFF’ counted 352 food recalls from consumers in 2018 and 359 in 2019.

How many recalls in the category ‘cereals and b aked goods ’ in Europe?

‘RASFF’ counted 47 recalls of cereals and baked goods from consumers in 2018 and 44 in 2019.

The figures quoted for Europe come from the ‘Rapid Alert System for Food and Feed’ (RASFF).

The RASFF figures can only be indicative, as:

+ Not every rapid alert gives information about the measures taken (recalls). In its evaluation, the Federal Office of Consumer Protection and Food Safety only took into account notifications in which the measure ‘recall’ was explicitly mentioned.

+ As a rule, a case is also only included in the RASFF if it has been distributed to other EU Member States. Recalls of food products that have been distributed exclusively in one country are therefore not covered by the RASFF.

++ Barry Callebaut opens fourth office in China

The Barry Callebaut Group, the world’s leading manufacturer of chocolate and cocoa products, announced the opening of its fourth office and the third CHOCOLATE ACADEMY ™ Center in China, at Shenzhen. Barry Callebaut currently has a local factory in Suzhou, sales offices and CHOCOLATE ACADEMY ™ Centers in Shanghai, Beijing, to which Shenzhen is now added. “China is one of our largest Gourmet markets in the world. Our CHOCOLATE ACADEMY ™ Centers in China have become a hub of expertise, creativity and inspiration for both professionals and chocolate lovers. And this extends online too”, Denis Convert, Vice President Gourmet for Barry Callebaut Asia Pacific. +++

What were the most common causes?

The most frequent cause of reported recalls of cereals and bakery products in 2018 and 2019 in Europe was primarily labelling deficiencies, e.g. lack of allergen labelling (30 recalls). The RASFF identified exactly 9 recalls due to foreign bodies in cereals and baked goods for 2018 and 11 for 2019. Note: The results are based on a request to the German Federal Office of Consumer Protection and Food Safety. +++

++ Barry Callebaut Group has opened its fourth office and the third CHOCOLATE ACADEMY™ Center in China

South Africa: Food Lover’s Bakery

+Food Lover's Market is a South African supermarket chain operating over 100 franchised grocery stores and convenience stores throughout Southern Africa. The store concept is described by the retailer as an ‘old-fashioned fresh marketplace in a modern theatre-of-food setting’. At Food Lover's in the Gateway Lifestyle Centre in

Hermanus, South Africa, the market ambience includes a ‘Running Sushi’ and of course a bakery where breads, doughnuts and cupcakes are freshly made, according to the company. Some popular breads at Food Lover’s Bakery are for example a Cranberry & Nut Rye Bread, the German Landbrodt, Sweet Potato Sourdough Bread and the Herb-infused Soup Bread. +++

++ The bakery in the Food Lover's Market in Hermanus

++ The cake selection

++ No self-service at the bread shelf; a sales person hands the customers the bread and bread rolls

++ Five doughnuts cost R20 (about 1.10 EUR)

++ Hot Cross Buns are offered in five varieties, including ‘Extra Spicy’ and ‘Chocolate’