2 minute read
News
efficiency and machine intelligence. Only systems that use energy efficiently and “make a lasting contribution to sustainable energy conservation” are granted this attribute, Burkhardt shares.
The energy consumption of the MIWE GVA e+ can vary according to many different factors, from the storage capacity, the amount of dough inside up to the design of the program. With the MIWE eco:proof using warm water instead of electrical heat, energy savings are around 20%, depending on factors such as these. MIWE's specialist explains an optimum process flow, for each product or user of the MIWE GVA e+: A case study could look like this: the dough is cooled quickly in phase 1 and then frozen in phase 2. During the third phase (the storage phase), the yeast remains inactive and enzymatic processes are halted. The dough is then defrosted again. During the proofing retardation phase, the dough develops its flavor at +4°C. After 6 to 8 hours of retardation, the dough must be proofed within 2-3 hours. Optimum settings will, as always, be defined individually for each bakery’s setup and needs. +++
French companies launch together first 3D virtual bakery
In collaboration with major French players in the industrial bakery industry, the MEDEF International confederation has developed a 3D application called ‘Virtual Modern Bakery’. The tool offers an immersive experience, allowing users to discover the latest equipment and services from a network of French providers. The user has access to a complete production line through smartphones, tablets or computers, in the form of a 360° virtual tour. The app is designed as an online, multilingual customer experience. Solutions include equipment for industrial and semi-industrial operations, by type of process: storing, dosing ingredients, kneading, baking, packaging and office design. The 12 companies that took part in the project were: Mecatherm, VMI Mixers, Shick Esteve (Rians), BFR Systems, Bongard, CFIA, Clauger, Eurogerm, Hopi Consulting, JAC, Panem International, and Sorema. MEDEF is the first private French network for the promotion of French companies in emerging and developing markets. +++
South Africa's AVI in deal talks with Mondelez
South African food producer and retailer AVI Ltd announced it was in talks Mondelez International to explore the potential sale of its snacks and biscuits business. The Choice Assorted biscuits maker had been hinting since September that it had entered into negotiations, without providing the name of the other party or any details, according to Reuters. AVI's Snackworks division houses biscuit maker Bakers and chip brands Willards and Baker Street Snacks, which make cheese curls chips, Jumpin Jack flavored popcorn and Tennis biscuits. The division brought in revenue USD 270.17 million in the year ended June 30 and contributes about 32% to the group's revenue. +++
SternEnzym developed a new compound, Sternzym GA 31077 GF, to support the production of gluten-free wafers. This improver makes gluten-free wafers as stable and crispy as standard wafers. Gluten contributes to achieving stable, thin baked goods. The flour used for high-quality wafer sheets typically has a protein content of 9-11%. If it’s lower than that, the wafer becomes too soft and fragile. Values any higher than that would make the wafer become too hard. These fluctuations can in principle be compensated for with enzymes, SternEnzym explained. The complete absence of gluten presents a greater © MoldyVintage Photo from Pexels challenge when making wafer sheets, because gluten is an important ingredient that gives dough more elasticity and provides a better structure. Gluten also improves mixing tolerance and gas retention ability. +++
