Bakery Review 2021

Bakery

MARCH 2021 No. 4

Journal for bakery and confectionery professionals www.foodreview.co.za

A positive picture of growth and resilience

Discover a world of better baking solutions | Fortification magic and how it can work for you | Celebrate the good that emerged from 2020

Bake more, bake better with IPCO steel belt technology Our solid and perforated steel belts have helped bakeries produce premium quality products for almost 100 years. Flat, straight, durable and easy to clean, they provide a baking surface that’s ideal for everything from rich, chewy all butter cookies to traditional biscuits and crackers.

The other reason for choosing IPCO is our global service capability, providing the reassurance of premium productivity too.

• • • • •

ipco.com/bake

High productivity wide belts up to 3500 mm.

Maximum versatility – bake more on an IPCO steel belt.

Energy efficient – lighter belt means lower carbon footprint.

Belt only or full range of conveyor components.

Installations, upgrades (mesh replacement), repair, maintenance and spare parts.

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: Allison McCallum

ADVERTISING Sales Executive: Anita Raath +27 (0)82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0)83 260 6060 carla.melless@newmedia.co.za Sales Executive: Candida Giambo-Kruger +27 (0)71 438 1918 candida.giambo-kruger@newmedia.co.za

Bakery Journal for bakery and confectionery professionals MARCH 2021 No. 4

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News

Brilliant yellow to make your products shine

How to upcycle flour with spent coffee grounds

India’s biscuit war

Reducing acrylamide in toast gets a boost

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Market Watch

Trends that will shape future growth

CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmedia.co.za

PUBLISHING TEAM General Manager: Dev Naidoo Production Controller: Mandy Ackerman

Editorial

Art Director: David Kyslinger david.kyslinger@newmedia.co.za

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Better baking with natural & honest ingredients

JOHANNESBURG OFFICE

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Make fortification work for you

New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 713 9024 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd.

10 Celebrate the good of 2020 12 Passionate about fibre 14 Professional baking reaches new heights

MANAGEMENT TEAM

16 Superior closing for superior products 18 Leading the way in bake oven belts 20 Harness people and technology for confectionery success 22 Laser coding takes bread into the future 24 Pick ’n place without a hitch Advertising index IFC 4 5 7 11

IPCO International – www.ipco.com/bake Arbonia – www.arbonia.co.za Vivit Foods – www.vivit.co.za Orkila SA – www.azelis.com Synercore Food Holdings – www.synercore.co.za 13 Savannah Fine Chemicals – www.savannah.co.za 15 Matrix Software – www.matrixsoftware.co.za 17 Rianta Packaging Systems GmbH – www.rianta-packaging.com 21 Cama Group – www.camagroup.com 23 Mitas Corporation – www.tracepack.co.za IBC Supreme Flour – www.supremeflour.co.za OBC Sabinsa – www.lactospore.com

Ed’s note

MANAGING DIRECTOR: Aileen Lamb COMMERCIAL DIRECTOR: Maria Tiganis BRAND STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone CEO: MEDIA24: Ishmet Davidson HEAD OFFICE 8th floor, Media24 Centre, 40 Heerengracht, Cape Town 8001 PO Box 440, Green Point, Cape Town 8051 Tel: +27 (0)21 406 2002 www.newmedia.co.za

Bakery Review is published by New Media Publishing (Pty) Ltd. Views expressed in this journal, other than where specifically stated, are not necessarily those of the publisher.

The editor welcomes for publishing consideration news items, press releases, articles and photographs relating to developments in the food and beverage industries. No responsibility is accepted should contributions be lost.

Readers are prohibited from using the contact details displayed in any advertisement or editorial within the pages of this publication to generate and/or distribute unsolicited bulk emails or other forms of mass marketing correspondence.

Make 2021 count!

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lthough COVID-19 hit the bakery and confectionery industry hard, a positive picture is also emerging as industry continues to adapt and adjust to remain profitable.

While moving away from our traditional print publication and into the digital space, the team is evolving and we will continue bringing you the most up-todate products, ingredients and technology that impact the South African industry today.

Some of the highlights in this edition include the upsurge of free-from and ‘clean label’ claims (page 6) and the rise of an incredibly important part of

South Africa’s baked goods – fortification ingredients. For many lower-income families, bread is the daily staple and fortification elevates it to a truly nutritional product.

More on page 9. It is also great to have some positive feedback from a company that thrived during lockdown. Turn to page 10 to find out how Synercore rode the COVID-19 wave to even greater success!

If you have any comments or feedback on the new Bakery Review e-book, please drop me a line at maryke. foulds@newmedia.co.za.

I love hearing from you.

Happy reading!

BAKERYREVIEW MARCH 2021 3

N E WS

Carrot-based powder delivers brilliant yellows with a long shelf life GNT Group has extended its range of yellow Exberry Coloring Foods with a new powder made from carrots. Available worldwide in addition to the existing liquid format, the Shade Yellow – Cloudy Powder enables manufacturers to deliver a brilliant yellow colour shade in a wider range of applications. The powder is ideal for bakery applications as well as dry mixes including custard, brioches and biscuits. The Shade Yellow – Cloudy Powder is pH-independent and provides good light and heat stability, along with a 12-month shelf life at <25°C.

Turn spent coffee grounds into upcycled flour Kafflour is the first upcycled flour derived from defatted spent coffee grounds. Thanks to its unique composition, it brings value to baked goods, confectionery, sports nutrition and snacking products. By replacing malt, manufacturers can reach brown colours while reducing costs, improve the nutritional profile and shelf life with a clean label ingredient. The ingredient acts as a source of potassium, calcium and phosphorus under EFSA standards and is high in magnesium,

fibre and protein and rich in BCAA (8/9 essential amino acids).

Another twist in India’s biscuit war US-based Intercontinental Brands, makers of the Oreo biscuit are taking Indian manufacturer Parle to court citing that the design of one of its Parle Fabio biscuit is deceptively similar to that of Oreo. This is the latest case of alleged infringement in the highly competitive biscuit market in India. There have been multiple cases of trademark infringement among various companies. In 2020 Britannia Industries filed an infringement case against Kishore Biyani-led Future Consumer, alleging that it had copied the packaging of several of its biscuit brands. Britannia said that Future had used ‘Good Time’ on one of its products, similar to Britannia’s Good Day brand. In December, it filed a case against ITC for alleged infringement of its product packaging trademark.

Genome editing to reduce acrylamide in toast UK scientists have used genome editing to develop a type of wheat that is less likely

to produce acrylamide when baked. The compound classed as a possible carcinogen, forms during bread baking and its levels increase when the bread is toasted – the darker the toast, the more acrylamide it contains. A team led by Rothamsted Research with help from the University of Bristol have used a new technique of genome editing called CRISPR/Cas9. Using this technique leads to small changes in the DNA, such as the deletion or insertion of short sections of DNA, or changes to the DNA sequence. In this instance it halts the function of a gene involved in the production of asparagine.

It differs from the GM approach in that it doesn’t involve the introduction of novel, foreign or additional genes. Despite the differences between genome editing with CRISPR/Cas9 and GM, genome-edited plants are currently treated in the same way as GM under EU regulations, essentially blocking the use of a technology that is gaining official approval in many other parts of the world.

The food industry would benefit from the availability of raw materials with lower acrylamide-forming potential, and the determining factor for acrylamide formation in products made from wheat and rye grains, and probably those of other cereals, is the concentration of soluble (non-protein) asparagine. BR

Distributors of Rondo equipment in South Africa

Polyline The Polyline is Rondo’s starting point for automatic pie production.

In addition to pies you can produce folded, rolled, filled, decorated, cut and even stamped out products with the Polyline.

Rondostar 4000 The Rondostar 4000 can produce dough bands and blocks easily and gently.

It can also produce very thin dough bands and process the more difficult dough types like shortcrust pastry.

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Tel: +27 11 462 3224/5 Fax: +27 11 462 3226 E-mail: foodequip@arbonia.co.za

M A R KE T WATCH

Report unveils industry trends shaping future growth Tate & Lyle has found that almost three quarters (73%) of European bakery manufacturers say reduced sugar and calorie products are the biggest driver of business growth. These are massive trends for the South African bakery sector and those on the African continent too.

FACT BOX:

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he survey found that calorie reduction is the aspect of health and wellness most businesses are prioritising, with almost three quarters (74%) citing this as most relevant to them, followed by sugar reduction (71%) and fat reduction (54%). More than half of the professionals (51%) stated that consumers are also more likely to choose products that offer additional nutritional benefits, such as added protein and added fibre.

“A third (37%) said they are concentrating on new product development to support business recovery, while 36% said they are prioritising product reformulations in line with current trends, to drive consumer demand” Just over two fifths (44%) of respondents said that a substantial proportion of consumers are willing to pay more for healthy and nutritious foods, while a third (34%) say consumers are increasingly looking beyond the labels on products for details of nutritional content.

Olivier Kutz, category development manager, Tate & Lyle, Europe explains, “People are looking for ways to stay healthy

and improve their wellbeing, a trend that has been building for a while and continues to grow. Paying more for products with enriched nutritional benefits has accelerated, as consumers gain interest in, and understanding of, exactly what is in the products they buy.

“A heightened awareness of healthier diets and the long-term health implications of the COVID-19 pandemic has also meant people spending more time at home and taking up baking as a hobby are wanting to use healthier products where possible.”

Responding to COVID-19 Following the onset of the pandemic, the majority of businesses saw a fall in demand for bakery products across the convenience retail (40%), wholesale (42%) and fresh bakery (53%) channels, with much larger reductions in the travel (79%) and out-ofhome (89%) channels. Grocery retail was the only channel where businesses saw an overall increase in demand, with half (50%) saying demand has grown.

As expected, cost optimisation across the supply chain and managing cash flow, cited by 46% and 45% of businesses respectively, have been the top strategies of those looking to counter the business impact of COVID-19.

A third (37%) said they are concentrating on new product development to support

Tate & Lyle’s proprietary research was conducted in the UK, Germany, France, and Spain in July 2020 by a full-service, endto-end B2B research agency. The research covered 400 senior bakery industry professionals (middle-management and above) in roles including production, sales, R&D, HR and marketing, with a primary focus on bakery. business recovery, while 36% said they are prioritising product reformulations in line with current trends, to drive consumer demand.

As with many sectors, bakery has found itself heavily impacted by the rapid onset of the COVID-19 pandemic. A positive picture is emerging as the industry continues to adapt and adjust to remain profitable and boost sales. It’s encouraging to see bakery businesses working hard to understand consumer demand and putting steps in place to ensure future growth and resilience.

Katya Witham, global food and drink Analyst, Mintel concludes, “The pandemic has created big challenges for the food and drink industry, but it has also been the catalyst for huge opportunities. These are both immediate with many businesses thriving from agilely adapting to new consumer needs and in the long-term as the crisis will leave a number of lasting legacies.” BR

BAKERYREVIEW MARCH 2021 5

A ZE LIS

A world of better baking solutions await Healthier, safer and tastier food made with natural, honest ingredients ref lect the demands of today’s consumer. It is critical that food packaging ref lects the nutritional profile and credentials of a product accurately.

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laims such as free-from, clean label and allergen-free are fastgrowing trends. Consumers also pay attention to those ingredients that support, stimulate or even improves their overall health and immune system to avoid any issues or illness.

“When we look at the current trends in bakery, we can see each of these elements returning in new brands and products. We are noticing a substantial increase of products that are additive- and preservative-free, do not contain allergens and that are enhanced/improved with added fibre, vitamins, minerals and proteins.

“In addition, the COVID-19 pandemic has encouraged consumers to include more plant-based ingredients into their diet.

challenging, especially when all the boxes of healthy, free-from and clean label need to be ticked yet without giving in on the taste, texture and consumer experience.

This is exactly where Azelis/Orkila South Africa can assist you. “With our extensive range of fibre, proteins, vitamins and other food ingredients, we have all the cards in hand to offer you the best solution to your (re)formulation problem.

“Our recent developments include (but are not limited to) a guilt-free brioche and high protein instant pancake mix, both of which are high in proteins and fibres, and are a clear demonstration on how you can take your traditional recipes and upgrade them to healthier alternatives, without compromising any

“Recent innovations in bakery are mainly focused on increasing the protein and fibre content and decreasing the fat/sugar content of baked goods” of their characteristics. Azelis runs 18 application labs and development kitchens across the globe, where we create culinary functional guideline recipes and advise our customers on a one-to-one basis on how to reinvent their own products to keep up with the current trends. Do you have a technical issue? Reach out to our technical experts in South Africa and discover all the possibilities to make our food healthier,” Quinn concludes enthusiastically. BR Azelis – www.azelis.com

Mintel mentioned in its Patent Insights report that recent innovations in bakery are mainly focused on increasing the protein and fibre content and decreasing the fat/ sugar content of baked goods,” explains Tineke Quinn, business manager at Azelis.

The market is now becoming highly competitive and food manufacturers need to stand out in the crowd and re-invent their traditional recipes to improve their nutritious level, or even upgrade it by adding in ingredients that offer health benefits.

Reformulating existing products or developing new recipes can sometimes be 6 BAKERYREVIEW MARCH 2021

Your partner in the food sector Orkila Group, now part of Azelis, is the largest distributor of specialty chemicals and food ingredients in the Middle East and Africa. We offer a wide range of ingredients to food manufacturers such as baking, confectionery, dairy, meat, flavors, beverage, margarine, fats, oils, savory, convenience foods, condiments and sauces.

Our range of ingredients includes: • Calcium phosphates • Cereals, grains & flours • Cheese powders • Dehydrated vegetable pieces & powders • Egg powders • Encapsulated sorbic acid • Native & modified starches & derivatives • Natural antioxidants • Natural colorants • Polyols

• Precipitated silica • Smoke flavors • Sodium bicarbonate • Sodium phosphates & blends • Soluble & insoluble fibers • Spice & herb oleoresins & aquaresins • Sugars from cereals • Vanillin & ethyl vanillin • Vegetable proteins • Various baking enzymes

We work in close partnership with leading food ingredient manufacturers, allowing us to offer an extensive portfolio to the food industry.

visit azelis.com

SA B INSA

The magic of fortification in natural bakery products Globally, nutrient deficiencies have become a major public health problem. In the wake of a growing prevalence of COVID-19 cases and lifestyle changes, such as processed food intake, smoking, and alcoholic habits, we need a drastic change in the way we approach our immunity and how best to enhance it.

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n South Africa, bakery products (bread, cake, pastries for example) are the second most important staple food consumed as daily routine after maize meal. South African legislation reported that they are in need of modified food fortification to fulfil nutrient deficiency.

Fortification by natural products in bakery may be the most effective and accessible way of preventing malnutrition and related health consequences during and after the pandemic.

Products and their health benefits: Natural products have been playing a vital role in health care for decades. A natural product is a chemical substance which is produced by living organisms such as plants, animals, microbes and marine found in the nature. Natural products, including polyphenols (e.g., curcumin, resveratrol),

cardiotonic steroids (e.g., bufalin and digoxin), terpenoids (e.g., paclitaxel and artemisinins), and polysaccharide extracts (e.g., lentinan) have various pharmacological benefits (Chintoju et al., 2015 & Dar et al., 2017). Plant-based natural products serve a major part in the supplement market, which supports to maintain the healthy blood sugar levels, weight management, fat control, circulation support and much more.

Plant-based extracts and supplements are reported to have various health benefits while having nil to very low side effects. The same cannot be said about drugs. Therefore, taking good quality food items and natural product supplements are what consumers around the world are positively experiencing. We also know that the commensal bacteria in the gut supports digestion and improves immunity (Round et al., 2009). Hence, natural products

In 2003, South Africa introduced legislation for the mandatory fortification of bread flour

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are represented as some of the safest alternatives to improve one’s lifestyle.

In a regular diet, consuming a variety of spices, vegetables and fruits are essential for healthy living. It has direct impact on our immune system which demands appropriate and adequate nutrients including macro, micronutrients, and minerals to function properly. Consuming natural products is a safe option due to their various rich nutrients, environmental friendliness and can help your gut, your immunity, and even aid in brain health (Orhan IE and Deniz SS, 2020).

Fortification of natural products in processed food More than two billion people worldwide have micronutrient deficiencies because they are not getting enough essential vitamins and minerals each day. The reason for nutrient deficiencies is primarily due to highly processed bakery food products with insufficient nutrients.

Bakery products such as bread, cakes, biscuits, etc., are the second most important staple food, taken daily after maize meal in South Africa.

Processed foods are mainly made from sugar, salt, trans-fats, and synthetic food additives. It is well known that sugar contributes to obesity, which can then lead to a host of other chronic diseases, metabolic syndrome (diabetes and hypertension, etc). A recent study reported that, intake of processed foods causes inflammatory bowel disease, autoimmune disease, anxiety, depression, nausea, weakness, headaches, difficulty in breathing and it may also damage the human nerve cells which is alarming (Sharma et al., 2018).

SA B INSA

It has been known that food fortified with specific nutrients have reversed nutrient deficiencies and their related health problems in certain populations.

For example, infant cereals fortified with iron and B-complex vitamins to prevent anaemia, milk fortified with vitamin D to prevent rickets, wheat flour fortified with folic acid to prevent birth defects, and iodine added to salt to prevent goitre.

In 2003, South Africa introduced legislation for the mandatory fortification of bread flour (including bread), and maize meal, with a view to addressing significant nutrient deficiencies that had been identified over long periods (Yusufali et al., 2012). South Africa can revise the food fortification with essential nutrients to prevent further nutrient deficiency.

For the past few years, people have been demanding flour-based products such as amaranth, corn flour, jowar, and bajra because of their low glycemic index.

People are adopting a vegan lifestyle for various health benefits. Adoption of veganism is increasing day-by-day and in the coming years we will see a shift from meat products to vegetables (Larpin et al., 2019). There will be a huge demand for plant-based products in the upcoming year. Fortification of staple foods is an effective strategy to deliver and increase the incorporation of micronutrients in the daily routine, for example fortifying products such as chapati, naan, bread, etc., can reduce micronutrient deficiencies.

Need of fortification of natural products A recent exploratory study demonstrated that one of the trace elements selenium (Se) status is lower in patients with COVID-19 than in healthy controls (Majeed et al., 2021). Similarly, another study also reported low levels of “Se” among smokers (Kocyigit et al., 2001). It is well known that with the prevalence of COVID-19, or any immune-defeating process, along with poor life-style choices, require attention for a drastic change to help improve immunity.

Sabinsa has a robust protocol to select natural raw materials with ensured quality, followed by manufacturing protocols which ensure no contamination during manufacturing, packaging and storing.

Here are a few standardised bioactive compounds which supports weight management (eg. Fabenol, Fabenol Max, Citrin K, Citrin Ca K, and FenuFibres), digestive support (eg.

Selenium fortified wheat flour can be used for daily products such as chapati, naan and packed bakery food products

LactoSpore, LactoCran, LactoWise), immune enhancement and blood sugar support (eg. Nigellin, Saberry, Silbinol and Fenumannans).

The ingredients derived from natural products are also being combined in formulations which are designed to improve their absorption, bioavailability, and bioactivity with the addition of a small quantity of BioPerine, a natural bioavailability enhancer from black pepper extract. These ingredients, for example, can be added in the dry blend, mixed uniformly and the dough prepared to make it ready for baking.

The ingredients from natural products which can improve the efficacy of immune components, and help influence the immune cells, can function as an immune booster. In view of the growing need for effective immunity boosters, due to various forces of nature and lifestyle changes, natural products such as selenium from garlic, known as SelenoForce, or even the trace mineral Selenium SeLect (L-Selenomethionine) fortified in whole wheat/grains are optimal measures that food companies can take, in which populations will greatly benefit from.

Hence, the trace element Selenium fortified wheat flour can be used for daily routine such as chapati, naan and packed bakery food products, bread, biscuits, cake, pastries, etc., which has an overall benefit to improve the immunity.

Natural products contain a plethora of macro-and micronutrients to support the immune system at every stage to enhance

immunity. Although, most natural products are plant-based derivatives, we cannot forget probiotics, minerals, and trace elements such as selenium, zinc, iron, copper, etc., also have essential roles in cell signalling and immune homeostasis.

Since, selenium is observed in lower levels among COVID-19 subjects and smokers, fortification of “Se” with stable wheat flour as daily routine of bakery products, chapati, naan, etc., can be a great immunity booster during this time.

References: 1. Orhan IE and Deniz SS, 2020. Nat Prod Bioprospect. 10: 171-86.

2. Chintoju et al., 2015. Journal of Hospital and Clinical Pharmacy 1(1): 5-10.

3. Dar et al., 2017. J Phytopharmacol. 6(6): 340-42.

4. Majeed et al., 2021. Nutrition.

82:111053.

5. Round et al.,2009. Nat Rev Immunol.

9(5): 313-23.

6. Kocyigit et al., 2001. Clin Biochem.

34(8): 629-33.

7. Sharma et al., 2018. Pharm Biosci J. 6(4): 33-7.

8. The World Bank, 1994. Online at [http://go.worldbank.org/ N8B0YJMVB0]; 2011.

9. Yusufali et al., 2012. Food Nutr Bull.

33(4): S321-29.

10. Larpin et al., 2019. Rev Med Suisse. 16; 15(667):1849-53. BR

Sabinsa – www.sabinsa.com

BAKERYREVIEW MARCH 2021 9

S Y N E R CO RE

Celebrate all the good that happened in 2020 Last year may go down as the worst business year for many companies and many in the food and beverage industry suffered greatly. For Synercore’s technical and sales company, African Food Industries (AFI), 2020 was fortunately a very positive and rewarding year.

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t is often said that ‘out of chaos comes opportunity’. This proved true for AFI. “The Synercore and AFI team along with their research and development company, Innovative Research Solutions, decided to look at all of the negatives of 2020 and to consider which opportunities could arise from them. Be it lessons learnt, or experience gained, we saw all of this as a positive contribution to how we could work in the future,” explains a spokesperson for the Synercore bakery team.

Some notable positive outcomes in 2020 were: • Validation of the policy to hold four to six weeks’ worth of stock. Many suppliers ran out of material due to closed supply from their suppliers during the early part of COVID-19 lockdown. AFI was able to keep 100% of customers supplied, and continued to gain new business.

• AFI received customer recognition for successfully navigating COVID-19 and also gained a New Top Supplier award.

• Validation of effort to maintain compliance systems like FSSC22000.

Neither sites in Cape Town nor Johannesburg were affected by COVID-19.

Procedures to separate processes in production and even in staff transport proved successful.

• The travel restrictions allowed for more time to develop products and technologies in the bakery department.

Finalised customer projects in 2020 with regards to new formulations and processes were: - Cake and bread donuts - Burger buns - Muffins and flapjacks - Yeast reduction technology • Validation of retaining the highest skilled bakery technology team in South Africa. With customers running out of ingredients due to COVID-19, the AFI team of five highly qualified bakers with a combined 140 years’ experience, was 10 BAKERYREVIEW MARCH 2021

put to the test, and passed 100%.

• Use of heat profilers in ovens and internally when baking products, initiated a new quality assurance procedure called “Kill Step”. With COVID-19 flourishing, AFI were able to develop this procedure to assess the kill of micro loads (SARS-CoV*) in cereal flours, as well as soya, lentil and malt flours. * (nucleocapsid protein of SARS-CoV is completely denatured in 10 min at 55°C) – Journal of Hospital Infection

“A new texture analyser will aid the assessment of new enzyme and emulsifier technologies whilst the new ultra-high performance liquid chromatography system at IRS, with diode ray detectors, will assist in amino acid determination in flour” This year looks to be a great one with more on offer from AFI. The new, recently completed test baking facility is 300% larger than before, allowing space for the training of customers. A new texture analyser will aid the assessment of new enzyme and emulsifier technologies whilst the new ultra-high performance liquid chromatography system at IRS, with diode ray detectors, will assist in amino acid determination in flour.

AFI is a producer of baking and milling ingredients like:

Enzyme Blends • Flour Correctors • Bread Concentrates • Bun & Roll Concentrates • Tortilla, wraps & flat bread concentrates

The new texture analyser will aid the assessment of new enzyme and emulsifier technologies

Premix • Sponge • Sweet bun pastes • Scone • Baking powder • Flour • Pizza • Bread

Emulsifier Blends • Bread softener • Bread strengthener • Speciality bread shelf life extender

Improvers • Buns & rolls • Ciabatta • Sandwich bread Whatever the challenge your bakery may have, AFI’s technical and product development team, in conjunction with its IRS research teams are ready to assist. BR Synercore – https://synercore.co.za/afi/

SAVA N N A H F IN E C H E M I C ALS

Passionate about fibre CFF supplies Sanacel dietary fibre concentrates which are natural, multifunctional, healthy fibres for the food industry. These products do not only offer a high nutritional value and health benefits, but they also offer a variety of technical and functional properties.

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he Sanacel range includes fibres produced from high quality, natural and biodegradable raw materials which differ by composition and fibre lengths defining their characteristic properties. Sanacel fibres now make it possible to produce allergen-free products without E-numbers which are sustainable, GMO free and vegan. The range comprises of insoluble and soluble/partly soluble fibres or fibre blends.

The insoluble fibre range are made up of odour- and tasteless fibres which are inert to other substances and temperature resistant and hence have the ideal processing conditions.

One of the ranges that forms part of this category is the Sanacel Oat fibre range. It consists of a range of fibre lengths which are derived from oat husk with a neutral taste and light beige colour.

These fibres are known for their nutritional properties including dietary fibre enrichment, calorie reduction and fat reduction. In addition, these fibres help improve shelf life of bakery products by improving texture and freshness.

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The oat fibres also assist with moisture control which can improve the crispness of your product. These fibres can even be used as a stabiliser or filler in bakery products. Therefore, it makes them great for pasta products, bread, biscuits, or extruded snacks.

“… the Sanacel Oat fibre range.

It consists of a range of fibre lengths which are derived from oat husk with a neutral taste and light beige colour” Another range in this category is the Sanacel Wheat range which has similar technical and nutritional properties to the oat range with the only difference being that this range is derived from the fibre rich parts of the wheat plant. Together withit being gluten-free, it provides a great solution for the bakery food industry.

Another stunning product is the Sanacel Apple which is a dark, fruity fibre with versatile properties for that ’home-baked

flavour’. This fibre is obtained by gentle processing of dried apple pomace where it consists of a blend of soluble and insoluble dietary fibres as well as polyphenols and pectin. The soluble fibres work as a prebiotic and the insoluble fibres help improve digestion. The polyphenols also provide a good antioxidant potential. In addition to its health benefits, this fibre is technologically favourable due to its high water binding capacity allowing for viscosity enhancement. The apple fibre can be used to round off flavour or can be used for its characteristic fruity flavour and dark colour for products such as bars, biscuits or even rye bread.

Other insoluble fibres include: • Sanacel Bamboo (Bamboo fibre) • Sanacel (Powdered cellulose) • Sanacel Sugarcane

Other Soluble/ partly soluble fibres include: • Sanacel Potato (Potato fibre) • Sanacel ADD (Psyllium fibre blends) • Sanacel Pea

SAVA N N A H F IN E C H E M I C ALS

DID YOU KNOW? Sanacel Insoluble Fibres are odour- and tasteless and inert to other substances. It is temperature resistant and offers high water and oil binding capacity.

Dosage

The technological benefits of using these ingredients in baked goods and pastries includes keeping products fresher for longer, and improved dough handling – with less stickiness.

It offers the ability to improve the quality of your products with increased

dietary fibre enrichment. In bakery products it offers higher dough yields, better dough workability and improved freeze and thaw stability. When the fermentation process is interrupted, it stabilises the product and is a quality replacement of expensive oils, fat and food additives.

High in Dietary Fibre claims can be made with the Sanacel Insoluble fibre range. By using fibres for health benefits, the dosage depends on the requirements for nutritional values. The dosage of the dietary fibre will determine whether you can claim “source of” or “high” in dietary fibre. The dosage of fibres must be calculated, and the additional water must be adjusted. By using fibres for technological benefits, the dosage depends on the recipe, fibre type and purpose, additional water must be added which depends on the fibre type and on the production technology.

If you are interested in knowing more, all CFF products are supplied locally through Savannah Fine Chemicals. Contact them for the appropriate recommendation for each specific application. BR

Savannah Fine Chemicals – www.savannah.com

INGREDIENT INNOVATION THAT’S VALUE DRIVEN

BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS

We supply food manufacturers with quality ingredients and a wide range of additives to help create the taste, texture, performance and appearance you need for your food nutritional products. We represent leading global manufacturers & our specialists can provide you with unrivalled sales support bringing the highest quality products to market: Bakery ingredients: flavour, texture and fortification - Beverage ingredients for innovation - Confectionary: healthier & tastier alternatives to enhance your brand - Culinary solutions for sauces, dressings and prepared meals that will innovate - Dairy & Desserts: texture & functionality - Flavour & fragrance creation - Health & Sports nutrition.

Johannesburg: +27 11 856 4500 Cape Town: +27 21 551 5353

Durban: +27 31 202 0794 Email: info@savannah.co.za

www.savannah.co.za

BAKERYREVIEW MARCH 2021 13

SU PRE M E C A KE F LO U R

Professional baking reaches new heights Supreme Cake Flour has launched Supreme Hi-Ratio – a specialised high-ratio cake wheat flour that will meet your bakery’s high expectations and ultimately exceed them.

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he new product offers a range of significant benefits that will translate into profits for your operation. Some of the benefits of this high-ratio flour include: • Supreme Hi-Ratio flour is purposed for high-ratio cakes (high sugar content cakes) and is ideal in that it allows for

higher water, sugar and fat addition.

• The flour has a lower gelatinisation temperature than normal cake flour, which creates a finer crumb and a lighter texture when eaten.

“The flour has a lower gelatinisation temperature than normal cake flour, which creates a finer crumb and a lighter texture when eaten” • The flour is finer in granulation than normal cake flour, which allows for better particle dispersion and results in a finer crumb and a lighter texture.

• The flour, due to the chlorination process, has a whiter colour than standard cake flour, which imparts better visual appeal

Chocolate cake recipe Ingredients 1 000g Hi-Ratio cake flour 100g Cocoa powder 800g Sugar 5g Salt 50g Baking powder 800g Eggs 700g Water 10ml Vanilla essence 100g Ovalette Method: • Mix wet ingredients, except the Ovalette, together for one minute.

• Sift dry ingredients together and add to wet ingredients. Mix slowly for one minute till combined.

• Add the Ovalette and mix at high speed for 8 to 10 minutes.

• Bake at 160°C for 45 minutes for a 500g cake, or 25 minutes for 200g cakes.

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to sponge cakes (brighter and whiter) and other chemically-raised, cake-like products where a light texture is desired.

Established in 1919, Supreme has grown steadily to become one of South Africa’s most loved and trusted flour brands for professional and home bakers alike. Known and respected for its consistent quality, expertise and service, they’ve formed valuable and ongoing partnerships with the country’s leading chefs, bakeries and retailers. Supreme means consistently perfect baking and cooking results, time after time. BR

DID YOU KNOW? Baking academy for the next generation Supreme launched its Siyabhaka Academy in 2019 and the state-of-the-art facility opened its doors to a first intake group of 12 aspiring young bakers in March of that year! Aligned with, and critical to the RCL Foods baking growth strategy, the academy will develop these school leavers over 18 months of theory and inbakery training into a new breed of highly employable young baking professionals.

Supreme Flour – www.supremeflour.co.za

PROFESSIONAL

INNOVATIVE SOFTWARE SOLUTION FOR THE MEAT, FOOD AND BEVERAGE INDUSTRY

| On premise ERP factory floor solutions | Time driven stock control | Multiple warehouses | Industry specialists | Unique serial numbers | Accurate stock aging | Forward and backwards traceability | Hardware integration (Scales, Printers, Probes etc) | Manufacturing technologies used (Mobile Solutions included)

INFO@MATRIXSOFTWARE.CO.ZA | +27 16 423 5537 | WWW.MATRIXSOFTWARE.CO.ZA

R I A N TA PACK AG IN G S YS TE MS

Superior closing with these reliable machine Rianta Packaging Systems has been developing semi- and fully-automatic packaging and sealing machines for the bread, food, luxury food and consumer goods industries since 1963.

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he focus is on the packaging of products in pre-made film bags. For closing the filled bags, Rianta offers a wide range of closure options: • Standard clip closure with two wire cores • Metal-free clip closure with tamperevidence and resealability ClipStrip • Clips and Kwik Lock closures • Heat seal closure.

The combination of several closure types is also possible and the portfolio includes

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slicing and stacking machines for bread, transport equipment and system solutions.

All machines are characterised by reliability, robustness, easy operation and high service comfort. These units cover a performance range of between 30 and 150 bags

per minute.

Since March 2019, Rianta packaging systems has been a wholly owned subsidiary of the Optima group of companies. The group employs just over 2 500 employees globally and benefits from a wide range of synergies such as a global service network.

The product portfolio is supplied locally through USS Pactech. BR

USS Pactech – www.usspactech.co.za Rianta Packaging Systems – www.rianta-packaging.com

IP CO

Leaders in solid and perforated bake oven belts As a brand, Ipco is regarded as a pioneering manufacturer of carbon steel belts to the bakery industry, supplying OEMs and end users alike, throughout the African continent and beyond.

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PCO steel belts are available in solid or perforated form, and are suitable for baking products as diverse as bread, biscuits, brownies, crackers, pastries, sponges, all-butter cookies and pizza bases.

The key qualities of a steel belt include outstanding thermal properties for efficient baking; the inherent ease of cleaning of a belt compared with mesh; and the attractive return on investment when considering overall lifetime cost.

This long term value for money is due to the durability of this type of belt: It is virtually unheard of for a steel bake oven belt to reach ‘end of life’ due to fatigue stress. During the baking process the belt is placed under considerable thermal stress as heating and cooling takes place every time it completes a revolution. A combination of steel belt grade and special manufacturing phases is used to achieve the necessary thermal properties of the material. These properties give steel belts the durability to operate for decades under what are severely challenging processing conditions.

In terms of maintenance, qualities such as good tension and tracking characteristics and resistance to stretching combine to result in significantly less downtime than other belt materials, important considerations when even an hour’s lost production can be costly.

This unique combination of qualities doesn’t just come from the inherent qualities of steel of course: Every belt is meticulously engineered to perform as it should, as Ipco global product manager Marko Leber explains.

“The baking process requires not only specific thermal properties but also mechanical ones. The belt needs to provide stable working conditions when tensioned

Fast fact: Any build-up of acrylamide can also have a negative impact of on human health and bakeries must make every effort to reduce levels of this potentially carcinogenic byproduct of the baking process.

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and to transfer the heat from the heating media to the product in an even way. The necessary mechanical properties are created during the production process, engineering long lasting flatness and straightness into the belt. These qualities are essential for an efficient continuous baking process.”

In addition to a long working life and low maintenance requirements, the relative lightness of a steel belt can result in lower operating costs.

“The key qualities of a steel belt include outstanding thermal properties for efficient baking; the inherent ease of cleaning of a belt compared with mesh; and the attractive return on investment when considering overall lifetime cost” Solid steel belts are lighter than wire mesh – perforated steel belts lighter still – so cost up to 30% less to heat. Each time the belt exits the baking chamber, it begins to cool and has to be heated up again so the savings are continuous. As much of 25% of an oven’s energy consumption is needed to heat the belt, so these savings can be considerable.

The company can produce belts in widths from 800mm to 3 500mm. This makes it possible to achieve significant improvements in productivity without having to invest in factory extensions or new facilities. An oven with a 1 500mm wide belt offers almost twice the productivity of one with an 800mm belt without any increase in the line length. Upgrade to an oven with a 3 200mm belt or larger and throughput is increased by a factor of four.

Minimising the risk of acrylamide build-up However clean a bakery operation, a gradual

build-up of carbon residues on the bake oven belt is unavoidable and this can be detrimental to both the taste and the appearance of a product.

As a conveying medium that’s completely flat and smooth, a steel belt has the major advantage of having no gaps, recesses or crevices in which carbon deposits could collect. As a result, steel belts are inherently quicker and easier to clean than mesh belts.

Any build-up of acrylamide can also have a negative impact of on human health and bakeries must make every effort to reduce levels of this potentially carcinogenic byproduct of the baking process.

As well as minimising the risk of harmful acrylamide build-up, the ‘cleanability’ of a flat belt means less water consumption, reduced use of chemicals/detergents, and – depending on the cleaning method – less energy expended on heat.

Quick and effective cleaning also enables rapid changeover from one product to another, enhancing the overall productivity and efficiency of a bakery.

Oven upgrades to solid steel belts The qualities of a steel belt have made it essential to the production of what in recent years has grown to become a worldwide favourite: American-style cookies.

These products use real butter, and often chocolate chips too, so need to be baked on a solid belt otherwise melted product would drip through the belt and create a fire risk.

The use of a solid steel belt also produces an attractive crisp base.

This globalisation in taste has led a number of bakery operations to look at how to capitalise on the opportunities available, resulting in a switch from wire mesh to solid steel systems.

While most of IPCO’s work with the bakery industry is focused on the manufacture and supply of steel belts, the company can also support OEMs in system design and supply a full range of conveyor

IP CO

The range of steel belts are available in solid or perforated form, and suitable for a diverse range of products including bread, biscuits, brownies, crackers, pastries, sponges, all-butter cookies and pizza bases

equipment from sheaves and shafts to bearings and breakpoints. Other ancillary equipment available includes active and passive belt alignment solutions such as belt edge detectors, guide rollers and compact/ automatic tracking devices As a result of this close cooperation between Ipco and OEMs, it is often possible for manufacturers to gain the extra production flexibility delivered by upgrading the conveyor system, without having to replace their existing oven.

Service and maintenance support This level of expertise means that IPCO’s engineers are able to offer maintenance support that looks beyond the belt.

“The belt acts as a window into the performance of the entire oven,” Leber

explains. For example, if we see wavy belt edges, this could be caused by side wandering due to dirty, worn or ill-adjusted drums, idlers, skid bars or break points.

“We understand how a belt interacts with the many other components that make up the system as a whole. An inspection by our service team goes beyond the belt – we look at the whole line to understand how the entire system is performing.”

It is for this reason that Ipco offers comprehensive preventative maintenance agreements (PMAs), designed to identify and rectify potential risks of failure before they have chance to disrupt production.

The company has fully trained and equipped service teams on the ground in all key markets, including Africa. As well as enabling a quick response to any service or repair needs, this also means that work

is carried out by qualified people with a real understanding of customers’ needs and values.

As part of a global business, Ipco’s local teams can also call on the support of the company’s special engineering team if required, experts who can be sent anywhere in the world to troubleshoot issues and provide specialist support.

The company also supports customers in the form of technician training, either on-site or at its regional headquarters in Johannesburg. Subjects can be tailored to requirements but will typically focus on best practices in belt maintenance, repair techniques and use of the QuickTools range, all specially designed to make repair work as efficient as possible. BR Ipco –www.ipco.com

BAKERYREVIEW MARCH 2021 19

CAMA

People + technology = confectionery success Mindset and approach are just as important as technology when it comes to dealing in global markets.

Trust underpins so many relationships, which can then be reinforced with class-leading secondary packaging technology.

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s a global supplier, the CAMA Group knows that there are two primary elements to any successful machine order: Technology and people.

Simply delivering powerful yet easy-touse machines and helping companies to modernise their infrastructure - especially in emerging and growing markets is just half the story. Understanding local customs, cultures and business practices is just as vital.

It is this deep appreciation of local demands and nuances that has helped CAMA to grow and reinforce its share in many of the world’s markets, whether established, growing or emerging.

A case in point is a recent project in Saudi Arabia, which saw CAMA deliver three secondary packaging machines to DeemaH, part of United Food Industries Corporation Ltd. Co. Renato Dell’oro, Cama’s area sales manager for the Middle East enthuses, “We had to have a personal mindset and approach that was just as flexible as our machines.”

IF315

CAMA is fortunate to have a team that has been working with the region for a number of years. “We have a sales and engineering team that is used to the market dynamics and the ways of doing business. Our personnel and technology combination is obviously paying off, as we already have four on order with DeemaH and I am currently negotiating a fifth. I particularly enjoy working in this region, as it is all down to gaining confidence 20 BAKERYREVIEW MARCH 2021

and building close and very open and honest relationships.”

The market itself is also in a state of flux, seeing rapid expansion of existing home-grown companies and huge investment from many leading multinationals looking to gain share. The influx of global companies is forcing many local companies to up their game in terms of packaging, to at least match the shelf appeal and larger-scale economies of foreign companies.

Wasfi Wadee Al-khawaja, manufacturing director at United Food Industries Corp.

Ltd. Co. explains, “The Middle East region IF296

is expanding rapidly, especially over the last five years, and is becoming highly influenced by global trends. The Middle East is rising as one of the fastest-growing markets. While some countries in the region are facing economic instability, the market still offers low taxation compared to the European market.

“In mature markets, such as Europe, specifications are high on the list of considerations in order to compare services and machines before making a decision.

The Middle East is less concerned with

specifications and instead is interested more in machine suppliers that offer high standards in terms of people, technology and machine building.”

For this project CAMA supplied three machines for five of DeemaH’s confectionery lines. The first, for the company’s Kraky cracker line, is an IF315 top-loading monobloc packaging machine, which delivers box forming, product loading and box closing. “This is a very compact machine,” Dell’oro explains, “which uses an in-house developed delta-type robot which can deliver fast and efficient product loading based on any number of different packaging recipes. In this case the machine has to cater for four different product formats and six different box formats.

“Extra flexibility was a key consideration too,” Dell’oro adds. “The robot in the IF315 is capable of loading products onto the infeed conveyor of a downstream flowpacker, which creates flexible multipacks. From an upstream perspective, our IF315 integrates very favourably with other machines, including in this instance a machine from a company we have worked with in the past.”

The second line saw the installation of two IF296 top-loading monobloc packaging machines, both of which accept two infeeds and package sandwich-style biscuits/ cookies. In this application there is even greater variety, with seven flow-packed product formats and 11 box formats.

The CAMA IF series – based on the company’s award-winning modular Monobloc architecture – offers users a unique combination of integrated packaging machines and robotic loading units. Through tight integration of each of the primary modules (forming, loading and closing),

CAMA

CAMA has developed a machine that delivers the incredible flexibility demanded by the confectionary industry, but within a reduced footprint.

Both machines are part of CAMA’s Breakthrough Generation (BTG), which is setting the standard in secondary packaging.

They comprise modular, scalable frameworks that offer easy entry and access, coupled to a hygienic machine design. Within this framework, contemporary automation solutions, including advanced rotary and linear servo technology, is tightly coupled to in-house-developed robotics, to deliver the all-important flexibility and adaptability required by modern packaging operations.

Dell’Oro points out, “Servo technology is used throughout the machine, which is what gives it its excellent flexibility for format and packaging-count changes. The robot solution used has been developed in house by CAMA, which means we can deliver perfect robot/ machine synergy. We are unique in the market in this respect. By removing third-party robotic controllers, we can also sidestep any potential communication conflicts that can affect output. The robot technology has been specifically perceived for secondary packaging applications and, due to this in-house development,

when our technicians install the machines or troubleshoot any issues, they are 100% capable of servicing the robot technology, too.

Wasfi Wadee Al-khawaja says the company chose CAMA for the following reasons, “We came to know CAMA as a secondary machine supplier in 2018, when our CEO Abdulaziz Al Akeel visited its head office. We realised that the Italian company was an attractive source for technology, as it specialises only in secondary packaging machines, and can offer an extensive range coupled to a wide variety of packaging methods, which is essential for the FMCG industry.”

It also closely coordinates with other reputable primary machine suppliers and, as a result, complete integrated packaging solutions and lines can be provided, from

ingredients in the pallet out.

“The design of the machines and the know how that you get from the project team is also a major feature that any technical team will be looking for,” he concludes.

All CAMA machinery is supplied locally through USS Pactech. BR Cama – www.cama.com USS Pactech – www.usspactech.co.za

BAKERYREVIEW MARCH 2021 21

T R ACE PAC K

Laser coding takes bread into the future Have you ever considered how much packaging and food waste we could eliminate if we marked and coded directly onto food products?

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lobally, retailers and other businesses are beginning to recognise the damaging effects plastics have on the environment. Plastic

is full of toxic compounds that add to an ever-increasing pollution crisis on land, sea and air because unlike organic matter, plastic can take centuries to degrade.

In the retail industry, and particularly in South Africa, plastic bags are still widely circulated among consumers. While customers are encouraged to reuse them rather than dispose of them, they are still contributing to a pollution problem of gargantuan proportions.

There is no quick fix for the damage that’s already been done, short of a mammoth worldwide cleaning task force that would cost billions. On the upside though, new technology has provided practical solutions that could help phase out or dramatically decrease plastic

consumption in South Africa and around the world.

“Last year we embarked on a drive to

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Buyer’sguide 2017/2018

Buyer’sguide Examples of laser coding on breaded products

THE

Examples of laser coding on breaded products

2020/2021

The directory for manufacturers of food, beverages, pharmaceuticals, cosmetics, toiletries, packaging and the printing industry

Available online: www.thebuyersguide.co.za Buyers Guide 2018.indd 1

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2018/05/07 3:09 PM

T R ACE PAC K

directly mark fruit and vegetables for supermarkets, either marking best before dates or logos. We have taken this a step further by laser coding onto bread now; this can be done during the proofing stage or after baking the bread,’ explains Gary Chilton, MD of TracePack.

packaging costs, prevents the generation of consumable waste, and does not impact the environment negatively as sustainable technology is used.

Laser coding directly onto bread allows for bulk or individual selling without losing traceability. The brand remains identifiable,

“Marking directly onto food with laser technology saves packaging costs, prevents the generation of consumable waste, and does not impact the environment negatively as sustainable technology is used” Laser marking directly onto bread, or any other product, is increasingly present in the world of food. One of the keys to achieving sustainability lies in eliminating unnecessary packaging and labels that cannot be recycled. Marking directly onto food with laser technology saves

a particularly useful feature for those who opted for a corporate label before. Natural branding can be done used on almost all food products. Direct laser labelling is done contact-free, so it has no impact on the food’s quality, taste or shelf life.

The SPA CB30 PLUS by Macsa ID laser

Examples of laser coding on breaded products

achieves a high definition marking on the bread surface. This marking is done without direct contact with the product, therefore preserving the quality and properties of the food itself. Despite their hard yet thin form, breadsticks and crackers remain intact during the marking process too.

The CO2 laser creates a groove in the food’s surface that highlights the marking.

It is available with premium lenses and Vibration Compensation System (VCS) to ensure high resolution marking even on high-speed production lines. BR TracePack – www.tracepack.co.za

Contact TracePack today and find out how laser coding directly onto bread allows for bulk or individual selling without losing traceability.

www.tracepack.co.za | +27 10 020 7221

BAKERYREVIEW MARCH 2021 23

YA SK AWA

Pick and place without a hitch Manufacturing processes used to consist of a line of workers solely responsible for an operation’s material-handling functions. Whether assembly, picking or packaging, it was a manual, laborious process.

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he detrimental effect on worker health has been well-documented: many employees were subjected to conditions that resulted in serious illness, injury, and death.

As automation became widely accepted and implemented throughout various industries, robotics took it one step further with robots designed for specific applications, such as handling, packaging and palletising. These new pick-and-place robots allowed for more speed and consistency in throughput, while also customisable to meet production requirements.

While the usual suspects, such as the automotive and pharmaceutical industries, are already deeply invested in the use of industrial robots, the South African food manufacturing sector has also embraced this technology.

“As we move into a world where production needs to happen without ‘human touch’ or intervention, pickand-place robots could be the solution to many industry concerns” “Speaking specifically about the KwaZuluNatal region, we’ve seen an increase in the implementation of pick-and-place robots in food manufacturing, especially in the big bakeries,” says Yaskawa Southern Africa’s Durban branch manager, Rudi von Fintel. “The bakeries produce over 8 000 loaves of bread an hour, 24 hours a day, so speed and consistency are vital to their operations. In terms of application, the robots are responsible for taking the bread out of hot ovens and placing them onto the conveyor belts.”

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Some bakeries produce over 8 000 loaves of bread an hour, 24 hours a day, so speed and consistency are vital

Considering the sheer amount of loaves in production, as well as how hot the loaves are, it is a task that would be difficult to do without the assistance of robots. It’s almost physically impossible. Undoubtedly, this reveals one of the biggest benefits of pickand-place robots as they do the work that would prove too much for human workers.

In the first industrial revolution, workers’ health and safety were at risk when they lifted heavy items and handled hazardous materials and liquids. Fortunately, advancements made in technology ensure safer working environments where the robots are responsible for these demanding and repetitive tasks. Whether it be handling litres of burning-hot cooking oil or moving around thousands of glass milk bottles.

“Palletising in the beverages industry is another area where we’ve seen a massive uptake,” Von Fintel explains. “Due to the different sizes of bottles, cans or cartons, it is important to have robots that are easily adaptable to the products coming down the line. Since the volumes are so high, the robots are instrumental at the end of the production line.”

Another notable example in the beverage industry is Bavaria Brewery, which now manages to palletise 100 000 beer cans per hour after the business decided to revolutionise its picking, packing and palletising processes. More impressively, it boasts a high process reliability with maximum fail-safety. It is results like these

that you simply cannot ignore, especially if you’re looking for more efficiencies in your processes.

While many businesses might be concerned about robots taking up additional floor space or being too bulky to operate, the opposite is true. Pick-and-place robots are capable of operating in the tightest spaces with minimal hassle. The end-of-arm tooling is simple enough to swap out, while fewer components means easier access for maintenance. Since robots support a wide variety of communication protocols as well as digital signals, they are easily integrated into existing automation or production lines.

As we move into a world where production needs to happen without “human touch” or intervention, pick-and-place robots could be the solution to many industry concerns. At the same time, they could also prove to be the productivity boost that every business so desperately needs. BR

DID YOU KNOW? Yaskawa was founded in 1915 and is one of the largest manufacturers of industrial robots, with over 400 000 robots installed worldwide. Since 1991, Yaskawa Southern Africa has installed more than 2 500 Yaskawa Motoman robots in the automotive, manufacturing and packaging industries in South Africa.

Yaskawa – www.yaskawa.com