Bakery
MARCH 2018 No. 2
Journal for bakery and confectionery professionals www.foodreview.co.za
Innovative products
and solutions for the bakery
industry
Ingredients create value | Automation systems at work | Clever packaging for improved storage and handling
1 READ STREET ♦ CNR HARRIS DRIVE ♦ OTTERY ♦ CAPE TOWN ♦ SOUTH AFRICA
Converters of flexible packaging materials and allied products • Polypropylene (BOPP) / Cellophane • Bio-degradable starch based film • 3 side sealed laminated pouches • Stand-up pouches, with or without zipper • Stand-up pouches, with or without spouts
Tel: (021) 704 1135/6/7 | Fax: (021) 704 1210 | Email: pracpak@iafrica.com | www.pracpak.com
Bakery Journal for bakery and confectionery professionals
EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmediapub.co.za Layout & Design: David Kyslinger david.kyslinger@newmediapub.co.za
MARCH 2018 No. 2
4 iba Guiding trends in baked goods
ADVERTISING Sales Executive: Anita Raath +27 (0)82 976 6541 anita.raath@newmediapub.co.za Sales Executive: Carla Melless +27 (0)83 260 6060 carla.melless@newmediapub.co.za Sales Executive: Candida Giambo-Kruger +27 (0)71 438 1918 candida.giambo-kruger@newmediapub.co.za CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmediapub.co.za PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmediapub.co.za Production Controller: Rae Morrison Art Director: David Kyslinger
6 Creative Flavors A local take on taste 7 CJP Chemicals Strategies to improve consumer health 8 Bragan Chemicals A supplier of premium ingredients and additives 9 Bakesure Products that put innovation first 10 Palsgaard The magic behind emulsifiers
12 Savannah Fine Chemicals Deliver the right cocoa flavour 13 Zeelandia Service and skills in baking 14 Vivit Foods Smart solutions in fruit toppings 16 Siemens Seamless interaction of production processes 18 Tongaat Hulett Sugar Three-in-one packaging solution IFC
Prac-Pak
OBC AGT Foods
JOHANNESBURG OFFICE
E D ’ S N OTE
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 on behalf of Media24 by New Media Publishing (PTY) Ltd. MANAGING DIRECTOR: Aileen Lamb CHIEF EXECUTIVE OFFICER: Bridget McCarney EXECUTIVE DIRECTOR: John Psillos NON EXECUTIVE DIRECTOR: Irna van Zyl HEAD OFFICE New Media House, 19 Bree Street, Cape Town 8001 Tel: +27 (0)21 417 1111, Fax: +27 (0)21 417 1112 Email: newmedia@newmediapub.co.za Postal address PO Box 440, Green Point, Cape Town 8051
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. Bakery Review is printed and bound by Tandym Print.
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.
A passion for
excellent taste
W
e celebrate all that is good in the South African bakery industry this month. The first Bakery Review was launched in early 2017. The Food Review team identified a gap in the market to provide readers and bakeries with the latest ingredients and technologies available. We’re happy to report we’ve received a lot of positive feedback on the publication. This year’s edition promises to be no exception. We feature a host of interconnected topics: guiding trends at the much anticipated iba show, held in Munich, Germany in September; ingredients for fortifying baked goods; product solutions with defatted cocoa and ingredients tips on how to create
perfectly moist treats from dry powders. Along the way we also bring you the latest trends in fruit toppings, and some pretty nifty packaging solutions just launched by Huletts. Enjoy the read!
Maryke.Foulds@newmediapub.co.za BAKERYREVIEW MARCH 2018 3
ib a
Bakery’s
guiding trends iba, the leading trade fair for bakery, confectionery and snacks will take place from 15 to 20 September 2018 in Munich, Germany.
T
he event covers the entire spectrum of ingredients, systems and equipment for the bakery, confectionery and snack food sector. ‘We want to extend iba’s position as the biggest show that showcases the world’s most important trends,’ explains Dieter Dohr, CEO of GHM Gesellschaft für Handwerksmessen mbH. ‘This year features interconnected topics such as food safety, smart shop design and modern production techniques.’ ‘Many different and important trends will be showcased,’ explains Michael Wippler, president of the German Bakers’ Confederation. ‘This will have a lasting effect on the trade over the next couple of years. Growing consumer interest in fresh and healthy products is one example. We will also address going back to basics in terms of traditional baking and products. Energysaving without losing sight of qualityincreasing technology is another hot topic.’
Wippler is convinced a visit to iba offers many suitable business improvements that could provide visitors with a competitive edge. ‘Access to global skills and a wide range of products allow bakers and confectioners to react to customers’ wishes flexibly. Being up to date, having constant innovation and recognising wide-reaching trends are also an indispensable part of the job. The fair offers an incomparable overview of the international market. It provides valueadded information and has the advantage of integrated and innovative professional training opportunities,’ he notes. As a marketplace, iba offers everything the baking trade needs for day-to-day business, regardless of business size or specialisation. The information will be useful for a single bake house as well as production sites or points of sale. All important market leaders participate and use the fair as a platform for product
“The fair offers an incomparable overview of the international market. It provides valueadded information and has the advantage of integrated and innovative professional training opportunities” 4 BAKERYREVIEW MARCH 2018
launch developments every three years. The latest products and technologies are not just put on display, but also put to work. The event is complemented with problem-solving trade lectures, workshops, consulting services and live shows from international trade experts. Fair visitors in 2018 can look forward to international competitions like the iba. UIBC.CUP. During this event, the best of the trade compete against each other in bake houses made of glass, located directly at the fair. The German Bakers’ Confederation offers a very special framework programme for international visitor groups. Germany has a lot to offer with 3 000 bread specialities and 1 200 different small baking goods. Apart from visits to bakeries in and around Munich, exclusive English baking lessons will take place every day at the iba academy in hall B3. Participants will learn how to make traditional German specialities like pretzels and cheesecake. There will also be an attractive programme for exhibitors and visitors when the fair closes at night. An iba Oktoberfest tent will be set up on the fairground to supply entertainment and relaxation with brass music and Bavarian specialities. Looking back, iba 2015’s fair numbers revealed that 77 184 visitors from 167 countries attended the show, featuring 1 309 companies from 57 countries. • iba – www.iba.de
Infinite possibilities
AT THE CENTRE OF YOUR UNIVERSE! Endlessly unique. A whole galaxy of variety, with your success written in the stars.
All the innovations from raw materials and technologies to the finished product All the stars of the trade for top-level networking
All the latest developments live with entire production lines and equipment for artisan businesses
All the world-class experiences such as the World Championship of Bakers and Confectioners and iba.OKTOBERFEST
THE WORLD’S LE ADING TR ADE FAIR FOR BAKERY, CONFECTIONERY AND SNACKS
C RE AT I VE F L AVO RS
A local take on taste Creative Flavors is celebrating its 20th anniversary this year. During this time, the company has gone from a small family-owned business to a highly successful flavour manufacturer in South Africa.
T
he company prides itself on the fact that it is one of a few flavour houses in South Africa that makes flavours from local and imported raw materials. ‘It emphasises our new slogan Create. Match. Manufacture,’ enthuses general manager Dalton Stander. In 1998 most flavours were imported and sold at a minimum order quantity of 25kg. This made it difficult for smaller clients to purchase flavours. ‘Our founding mission has become the foundation on which we are
built. We sell world class flavours to local and international communities at quantities they require and prices they can afford. Our minimum order quantity is still one kilogramme to accommodate the wide variety of clients that use our flavours for their different applications,’ Stander explains. The company offers a wide variety of stock flavours for general use. Its skilled laboratory staff specialise in duplicating flavours for clients’ unique requirements. The chemical database is constantly growing
with new additions to create popular, unique and intricate flavours that appeal to clients in the food industry. Creative Flavors manufactures liquid flavours, powder flavours and neutral, flavoured and coloured emulsions. For baking, it recommends the use of liquid or powder flavours. Powder flavours can also be used for dry mixes. Colour blends can be incorporated into flavours to reduce costs and labour. ‘At Creative Flavors we strive to manufacture flavours that are of exceptional quality. Adding a good price and great service to the mix makes us highly competitive with international flavour houses,’ Dalton concludes. • Creative Flavors – www.creativeflavors.co.za
Creative Flavors International offers the National and International market with quality flavours and emulsions. The Creative Flavors team developed a range of bake-stable flavours that are ideal for all your baking and biscuit needs. We can assist you in re-balancing your formula to allow our flavours to excel in your baking application. All of our flavours are Kosher- and Halaal suitable and manufactured under strict hygienic conditions with the necessary Good Manufacturing Practices in place. We are also ISO 22000 certified.
Tel: +27 11 760 1830 • Fax:+27 11 760 1829 www.creativeflavors.co.za
6 BAKERYREVIEW MARCH 2018
C JP CH E M I C ALS
Baked goods with a calcium boost The snacking market in South Africa remains dynamic, fuelled by urbanisation and evolving consumer habits. A recent Nielsen survey indicates 65 per cent of South Africans eat snacks instead of lunch, the highest percentage worldwide.
B
akeries should consider strategies to improve consumer health profiles, while still maintaining sensory appeal and affordability. Omya Calcipur® is a natural calcium carbonate that can help formulators achieve these goals in baked goods and extruded snacks. Omya Calcipur® offers a trifactor benefit in calcium fortification, sugar replacement and acrylamide reduction. With the highest elemental calcium content (40 per cent) and bioavailability, natural calcium carbonate is the preferred source for calcium supplementation fortification. In applications like icing sugar, fine grades like Omya Calcipur® 110 KP can replace up to 35 per cent of sugar, reducing the calorie content from 310kcal to 174kcal. A study on cookies indicates that natural calcium carbonate can significantly reduce acrylamide formation. With reductions
observed at addition levels as low as 0.1 per cent, natural calcium carbonate becomes a cost-effective strategy. When it comes to organoleptic properties, natural calcium carbonate can also positively influence consumer choices e.g. the same study on cookies showed that a one per cent addition of natural calcium carbonate resulted in a lighter colour and crunchier texture, with no effect on taste or flavour perception. In soft baked goods, the addition of Omya Calcipur® offers improved mouthfeel, due to a more uniform distribution of air bubbles within the product matrix. It also provides a physical barrier, maintaining water content within the matrix. By reducing water migration to the product’s surface, products are less sticky and surface blistering is prevented. Formulators can use fine grades like Omya Calcipur® 90KP and Omya
Calcipur® 110KP act as an anti-caking agent, keeping hygroscopic products free-flowing. For powder formulations requiring coarser particles to improve flowability and avoid separation, Omya offers a range of different particle sizes, tailored to customer requirements, providing cost-effective alternatives to common flow-aid agents e.g. silicon dioxide or tricalcium phosphate. Omya Calcipur® natural calcium carbonates comply with the most stringent international food standards (E170 purity standard and the Food Chemical Codex). Food-certified production such as HACCP and integrated quality management systems like ISO 22000 and ISO 14000 ensure products satisfy regulations worldwide. Omya is represented locally by CJP Chemicals. • CJP Chemicals – www.cjpchemicals.co.za
Omya Consumer Goods omya.com
Bakery goods, naturally improved Omya Calcipur® high-purity natural Calcium Carbonate in bakery provides bioavailable calcium while improving final product characteristics.
info.food@omya.com
BAKERYREVIEW MARCH 2018 7
B R AG A N C H E M I C ALS
Ingredients create value
{
Bragan Chemicals was launched 10 years ago by Craig and Julie Taylor. Since then, the company has made huge strides and significant growth. This is partly due to the implementation of four main drivers: quality; service; availability, and price.
B
ragan is one of Africa’s premium DID YOU KNOW? ingredient and additive suppliers Did you know? Bragan recently achieved with branches in Cape Town, ISO 9001:2015 accreditation and is Durban and Port Elizabeth. It is BBBEE compliant. headquartered in Johannesburg. Each branch operates its own sales, distribution and The buyout offered the financial clout warehousing facilities and is well equipped needed for aggressive expansion. The company to handle market requirements. has been successfully integrated into the Core business is bulk importation group and joins a great team of companies and distribution of various under the Rolfes umbrella. additives, ingredients and Nathan Bevis was appointed chemicals. Its biggest market managing director in November 2017. is the food manufacturing His extensive industry know-how will industry in sectors such as assist in ensuring Bragan reaches bakery, dairy and beverage. even greater heights, while ensuring In October 2015, Bragan was its success drivers remain focused. acquired by the Rolfes group, a Bragan recently welcomed Alan JSE listed company. Nathan Bevis Rahme as the new sales director.
Johannesburg Head Office Seven Warehouse Complex 3 Bernie Street, Unit 3, Kya Sands Tel. No.: +27 (0) 11 708-0007 Fax No.: +27 (0) 11 708-7311 www.braganchemicals.co.za
Durban Office Tel. No.: +27 (0) 83 252 4826 Cape Town Office Tel. No.: +27 (0) 78 780 9976 Port Elizabeth Office Tel. No.: +27 (0) 71 213 9288
WE DO WHAT IT TAKES 8 BAKERYREVIEW MARCH 2018
{
‘With Alan’s vast experience in growing successful companies, mixed with his no holds barred, service orientated attitude, we are poised to become one of the strongest players in the industry,’ Bevis enthuses. ‘Bragan understands the great need and importance of creating value for our customers. We are committed to providing our employees with an excellent workplace in which to develop, grow and contribute in a responsible and ethical manner. ‘We will continue to strive to attain even greater dominance within our industry, in a responsible and sustainable manner. We look forward to the exciting and challenging times ahead, together with all our stakeholders,’ Bevis concludes. • Bragan Chemicals – www.braganchemicals.co.za
Innovative products
BA KE SU RE
and solutions in baking Bakesure’s core business is supplying raw materials and finished product packs directly to bakeries and bakery suppliers in sub-Saharan Africa. The company relies on South Africa as a hub for procurement, manufacturing and logistics.
A
focus area is innovation to optimise product costs. Thanks to its extensive bakery toolbox, knowledge of raw materials, processes and interactions with ingredients suppliers, the company can provide the highest level of technical support. ‘By working with you, we can change the way you think about your business and solve the challenges you face,’ enthuses managing director Chris Griffiths. ‘Our aim is to expedite all processes including logistics from order to landing at customer.’
Products that put innovation first Tornado sodium free baking powder • Developed for industrial baking organisations in sub-Saharan Africa • Sodium, phosphate, aluminium and gluten-free • Sodium reduction of up to 60 per cent was achieved without compromise to taste and
texture. Soapy after-tastes common with phosphates are removed and therefore taste better • In-store bakeries can label it reduced sodium • Products can carry nutritional claims reduced/less sodium under EU nutrition and health claims regulation as they achieve a sodium reduction of more than 35 per cent • Improves the nutritional profile of baked products by increasing potassium and decreasing sodium • Achieves optimum end product volume and taste as fine particles fully dissolve in batters and dough systems • Improves texture and volume • Avoids unsightly spots when compared with sodium bicarbonate, noticeable on scones and other powder aerated products.
Cake-lease • Viscous release can be sprayed or hand applied forming a closed, stable homogenous release film that is maintained throughout the entire baking process. This prevents contact between the batter and the baking tray or pan. •
Bakesure – www.bakesure.net
BAKERYREVIEW MARCH 2018 9
PALS G A A R D
How to create
moist treats from dry powders Emulsifiers only make up a tiny part of the ingredients list for cake mixes and industrially produced cakes. They do however play a huge role in ensuring optimum cake quality. Choosing the right powdered emulsifier can affect a manufacturer’s bottom line, making life much easier for product developers.
E
mulsifiers are substances that make it possible to form and maintain an even dispersion of two or more immiscible substances. Using emulsifiers to mix oil and water in cake recipes is a good example. They aid in the aeration of batter; assist with foam control and create a softer crumb structure. They also enable egg dosages to be lowered. Processing can be simplified from several stages to an all-in method for both mixes and industrial cakes. What some food technologists may not know is the difference it makes when emulsifiers are whipping-active. Invented and patented close to 40 years ago by Denmark-based emulsifier and inventor Palsgaard, the Emulpals range of custom-designed cake mix emulsifiers have raised the bar for this type of emulsifier. Emulpals and its industrial cake counterpart, Palsgaard SA, offer numerous benefits. Both are made from high-performance emulsifiers - optimised to achieve powerful functionalities in cake systems. They are activated on starch in a highly sophisticated extrusion process, during which the emulsifier is fixed to the outer surface of the starch particle. Emulpals and Palsgaard SA create a very large surface area. One 15kg carton has a surface area equal to four or five football fields. The effect is instant functionality, fast uptake and incorporation of air into the cake batter.
This leads to improved stability, superior cake quality and a longer shelf life.
Create healthier cakes Emulsifiers can stabilise even high amounts of liquid oil in aerated and non-aerated cakes. The result is delicious, soft and moist products. A move can be made from saturated to unsaturated oils, providing significant health benefits. Ingredients are completely plant-based, free of allergens and trans fats, not to mention sugar. Emulpals and Palsgaard SA suit all types of recipes, from vegan to gluten or sugar-free, simplifying product development.
Global application service The company has application centres in Denmark, Singapore, the US, Mexico and China. These locations enable the company to work closely with customers, helping to create new recipes and solutions for cake mixes and industrial cakes that meet a wide range of consumer demands. Thanks to the versatility and tolerance of Emulpals and Palsgaard SA, product developers can easily create several types of cake. These can range from light and fluffy to more dense and moist, with high or low egg and oil content, and with varying crumb structures. It’s all possible with a single emulsifier.
The carbon neutral Palsgaard facility in Denmark
All the product developer needs to do is adjust the dosage and recipe components.
Practical advantages Powdered emulsifiers are more easily dispersed in the mix than non-powdered solutions. This makes them easier to work with, particularly for dosing. In cake mixes, ingredients don’t need to be added in order. The all-in method can be more reliably used. For industrial cakes, Palsgaard SA makes production much easier and safer compared to cake gels, shortenings or other emulsifiers in paste form. Powdered emulsifiers require no pre-hydration or preparatory steps. They can also be added directly to the batter in a fully automated process. This leads to simplified production with minimum manual handling, resulting in accurate dosages and consistent performance. Eliminating emulsifier and cake product waste provides added savings.
Sustainable solutions Palsgaard is dedicated to reducing the impact on the environment. Production plants in Denmark, Mexico and the Netherlands are already carbon-neutral, and other plants in Brazil and Malaysia are slated to achieve a zerocarbon footprint by the end of 2020. Palsgaard’s commitment to sustainability is also evidenced by its ability to offer a full product range made from 100 per cent RSPO-certified segregated (SG) sustainable palm oil. More recently the company launched a series of non-palm emulsifiers suited to manufacturers looking to entirely remove palm oil from their recipes. • Emulsifiers assist in foam control and in creating a softer crumb structure
10 BAKERYREVIEW MARCH 2018
Palsgaard – www.palsgaard.com
SAVA N N A H F IN E C H E M I C ALS
Cocoa powder power Cocoa is defined by flavour and colour. Apart from delivering the desired flavour, cocoa can also have an impact on the other characteristics of a product.
W
est African cocoa is known for delivering a solid cocoa note, while beans from Central America will deliver a delicate, balanced fruity note. Proper fermentation and drying of cocoa beans plays an important role in developing flavour. Roasting and alkalisation requires knowledge and experience to achieve the full potential of cocoa beans. Cocoa is placed in the brown colour spectrum. Ivory Coast beans offer light brown to dark brown colour, while Cameroon beans are known for delivering a reddish colour. Further development of flavour and colour comes from process step alkalisation, also known as ‘dutching’. Alkalisation is a process specific to cocoa. This step reduces acidity, increases cocoa notes and helps colour control. Non-alkalised cocoa is beige, whereas an alkalised powder is dark brown, reddish brown or black. Special
12 BAKERYREVIEW MARCH 2018
care must be paid to both parameters. When used correctly, the palate of cocoa powders can be brought to life by bakers when creating indulgent products. Dark brown to black cocoa powders for cookies or cake make a bold cocoa-indulgent product. Devil’s food cake requires a ‘red’ cocoa powder to get the reddish colour while offering a much-needed cocoa note. Cocoa powder can impact leavening, which requires acid or heat to get started. Alkalinity of a cocoa powder plays a large role in the acidity of a recipe and will alter the direction of the leavening reaction. With a natural powder, the impact is different compared to when a dark powder is used. Exchanging the powders in a recipe, from medium alkalised to dark alkalised, will not only impact the flavour and colour, but will also reduce the volume of a cake or the texture of a cookie if nothing else is done to compensate.
Other popular bakery applications are Swiss rolls, meringues or macarons. These are extremely delicate recipes for high quality premium products in which fat is not desirable for the composition. The structure of these applications is established by the protein from eggs. Fat, when present, acts as a lubricant, which leads to a reduced structural integrity reducing volume of the dough. Defatted cocoa powder (with less than one per cent fat inside) is used to avoid loss of yield when added to delicate bakery applications. Meringues or macarons made with a defatted powder have a more intense colour with a finishing gloss, holding their volume and structure. Besides those technical benefits, defatted cocoa can be used in diet products, bringing a chocolate taste with minimal calories, required by these types of applications. • Savannah Fine Chemicals – www.savannah.com
ZE E L A N D I A
Service and skills in baking
Zeelandia is a leading player in the worldwide bakery supply chain. The company was founded in 1900 and its head office is situated in Holland – a country renowned for its baking skills. With manufacturing sites in 26 countries, Zeelandia serves more than 100 markets globally.
I
n South Africa, Zeelandia founded its factory in Cape Town in 2014. It supplies a wide range of products to the southern African market from the premises. ‘We help bakers produce and sell high quality baked goods through a combination of great products and the skills of our highly trained bakers. They assist our clients with making products look and taste fantastic,’ enthuses Francois Eksteen, managing director of the South African operation. ‘Global research has shown that when it comes to baking, the single most important attribute for consumers is taste. Taste is much more important than any of the other attributes like price. We assist our clients to produce great tasting baked goods. Many of our clients are showing excellent growth
LIST OF PRODUCTS • Confectionery ingredients • Bread ingredients • Gluten free ingredients • Release oils
dividers, pan release solutions, coatings and fillings. Zeelandia South Africa has a distribution network with the ability to deliver nationwide as well as to neighbouring countries. •
• Divider oils • Dobia (Belgian chocolate decorations) due to the great quality of Zeelandia ingredients and solutions.’ Zeelandia South Africa supplies complete mixes for making a wide array of baked products. Product ranges include bread, rolls, confectionery and lubricants for dough
Zeelandia – www.zeelandia.co.za
BAKERYREVIEW MARCH 2018 13
VIVIT FOODS
{
Add a special touch to baked goods
}
Fruit has been a classic ingredient in pastry products for many decades. Vivit Foods helps customers by processing delicate fruit through smart solutions - maintaining fruit integrity, quality and taste.
T
oppings and fillings are a colourful and delicious way to add interest, flavour and mouth feel to your baked goods, enhancing value to your customers. South African-based Vivit Foods supplies quality fruit preparations, syrups, sauces, jams and confectionery products to the food and beverage, bakery and dairy industries. The company prides itself on the manufacture of customised value-added products and reliable on-time deliveries. All products are available on the South African market and for export to the continent. In 2004, Thinus Grobbelaar acquired the business and changed the strategic focus to the manufacture of high quality products. These processes were complemented by purchasing superior quality fruit, using natural identical flavours and high quality ingredients. Since then, Vivit Foods has grown into a family-run business. The values of owners Thinus and Elize Grobbelaar and those family members in executive positions are firmly intrenched in integrity, hard work, mutual respect and unity. ‘Vivit Foods is passionate about adding value to its customers. We have more than 100 years’ combined experience in fruit preparations to provide creative solutions for
DID YOU KNOW? • Vivit Foods is FSSC22000 Certified and internationally recognised by the Global Food Safety Initiative (GFSI). This proves the company’s dedication and commitment to food safety and excellence • Vivit Foods is a SADC registered exporter and has been exporting fruit fillings, fruit pulp for yoghurt and other products into Africa for more than a decade • Vivit Foods products are Halaal and Kosher certified.
14 BAKERYREVIEW MARCH 2018
“Vivit Foods also manufactures speciality products such as eggless lemon curd, caramel treat, salted caramel and caramel spread” fruit and dessert toppings, pie fillings, jams, syrups, sauces and dressings,’ enthuses Grobbelaar. ‘Our fruit fillings and toppings can be used for cheesecakes, cupcakes, cakes, muffins, fruit pies, flans, jam tarts, doughnuts, Danish pastries and many other desserts. Flavours include strawberry, black forest, black cherry, red cherry, blueberry, kiwi, pineapple, apple and cinnamon, raspberry, mango, granadilla, mixed berry and many more. Vivit Foods also manufactures speciality products such as eggless lemon curd, caramel, treat, salted caramel and caramel spread.’
Other products include fruit pulp and preparations for yoghurt in a variety of different flavours. Syrups for milkshakes, drinking yoghurt, smoothies, ice coolers and slushes can be packed to customers’ needs. Salad dressings, mayonnaise and savoury gourmet sauces are also available. Fruit content can be adjusted. ‘Our products are bake-and freeze-thaw stable on request. Packaging sizes range from portion packs to 25kg bulk packaging. Products are packed aseptically into vacuum bags and then heat-sealed. ‘Products with natural flavours and colours with no added preservatives are also available’, Grobbelaar notes. ‘Whatever topping or filling is used, be generous and have fun adding colour, flavour and that little extra to place your products ahead of the competition. The astounding array of options in toppings and fillings for food and beverage products provide ample opportunity for bakeries and dairies to unleash their creativity and charge a premium for products with special touches inside and on top,’ he concludes. • Vivit Foods – www.vivit.co.za
Our Promise is inside Vivit Foods manufactures to the dairy, bakery and catering industry. We supply customised and creative products and packaging solutions
Dairy Industry
Yoghurt fruit pulps & syrups Milkshake syrups
Bakery and Catering Industry
Fruit pie fillings, Toppings, Jam Caramel treat, Lemon curd, Salad dressings, Mayonnaise & Sauces
Sweeten the deal : Bake and freeze/thaw stable Selection of different fruit content Natural & Preservative free product range Standard products with longer shelf life
FSSC 22000 Certified Halaal and Kosher approved
Celebrate life’s sweet moments! Phone +27 (0)11 4526730 Email info@vivit.co.za www.vivit.co.za
S I E M E NS
Integrated automation for bakery production processes
Seamless interaction of production processes in the bakery industry is crucial. Integrated automation systems provide the perfect answer.
S
iemens can provide you with the bakery production solutions you need, from receipt of raw ingredients to finished product shipment - from field level to ERP. You will benefit from efficient bakery production processes that deliver maximum quality at reduced cost. Despite the obvious differences between the bakery and confectionary markets, both industries share one thing: an interest in greater efficiency. Siemens’ industry offerings are designed to address exactly this. Carefully tailored to your needs, the company offers both industries a uniquely comprehensive portfolio of automation, drive and power engineering technology that covers the entire production process.
Trends in the baking and confectionery industries Today‘s baking industry must adapt to changing eating habits around the world. The range of available products is expanding and becoming increasingly international. Consumer demand for convenience foods and health products that contain low levels of fats, sugar and calories is also growing. For the confectionary industry a highly diversified product range is nothing new. Seasonal requirements must be met and confectionary producers must cope with often considerable regional variations in consumer tastes. The premium sector is rapidly gathering momentum and sugar-free confectionary products are big business. No matter how different the trends, both industries face a common challenge: increasing product variety and cutting costs. This requires a production process that is both highly flexible and efficient.
Seamlessly integrated, consistently successful Whether you manufacture bakery or confectionary products, the degree of integration and transparency in your production process is crucial for your success. By improving the integration of
16 BAKERYREVIEW MARCH 2018
your company‘s production-relevant processes, you can make it easier to meet the demands of increased efficiency. Siemens can help you do this. With a thorough understanding of your processes and comprehensive industry offerings ranging from products and systems to extensive services for the entire lifecycle and overarching concepts. From receipt of raw materials to goods issued, from field level to ERP level. For you, the result is an optimised workflow capable of delivering perfect quality at reduced costs. So you can enjoy the fruits of your labour just as much as your customers do!
Totally integrated automation for the baking and confectionery industries Manufacturers of bakery and confectionery products need an integrated, automated production process to boost productivity in the long term. Siemens can help you to accomplish this with the right concepts. So that you can count on smooth processes from beginning to end. Siemens’ portfolio covers the entire production process. All products and systems
“No matter how different the trends, both industries face a common challenge: increasing product variety and cutting costs”
Digital solutions from Siemens in the food and beverage industry
interact smoothly on the basis of totally integrated automation, making it simple to integrate all process steps. The result is a perfectly fine-tuned, consistently transparent production process that incorporates reliable, company-wide communication from field to ERP levels. The latest developments in the company’s Simatic and Simotion automation systems, as well as international industry standards such as Industrial Ethernet, Profinet and Profibus ensure exceptional performance, a high level of reliability and user-friendly, secure operations throughout. ‘Because our offering fits together so perfectly, you can realise integrated automation concepts more cost-effectively and run them more economically. Across all lifecycle phases, from planning, engineering, commissioning, and operation to maintenance, servicing, enhancement, and modernisation. The selected modular hardware and software components from the standard Simatic range can be adapted to suit your specific requirements and plant sizes. This means you can enhance them without difficulty if you increase your capacity or make technological changes,’ concludes Dean Nurden of Siemens. •
Siemens – www.siemens.com/food-beverage
New flexibility through consistent digitalization
Innovative products and solutions make you more competitive Food and beverage manufacturers must consider many factors: a consistently high level of product quality, maximum plant availability, optimum resource efficiency – and, increasingly, the greatest possible flexibility in order to meet more and more individual customer requirements. Mastering all these challenges today and in the future is possible only with digitalization. We offer the products and solutions you need to fully or gradually integrate and digitalize your entire value chain. Find out more on Siemens innovative solutions for Food and Beverage: www.siemens.com/food-beverage siemens.co.za
TO N G A AT H U LE T T SU G A R A DVE R TO R I AL
Enhance your product offering with Huletts
H
uletts, SA’s No.1 sugar brand, with over 125 years of experience, ensures that ‘A Little Sweetness Goes a Long Way’ with its stylish three-in-one Home Industry packaging solution – The Huletts Cake Box. The beautifully designed Huletts Cake Box draws its inspiration from the practicality of beer boxes, which are widely used by HomeIndustry bakers.
The Huletts Cake Box was an instant hit among Home Industry Bakers when it launched a few years ago. Its popularity saw the need for further innovation. Huletts then introduced the 15-hole cupcake holder followed by a matching red lid, which completes that sophisticated and professional look. 18 BAKERYREVIEW MARCH 2018
Functional & versatile Stylish & trendy
They can be used on their own to hold large cakes or, if cupcakes are your speciality, then simply insert the cupcake holder which serves to protect your individual works of art for that perfect balance! Top it off with the lid, and you’ll be able to stack, store or transport your baked goodies with ease. The boxes are delivered flat and do not take up too much storage space. They can be easily assembled and do not require additional dressing up with foil or any fancy wrapper. What’s more, customers can bake in the box (at 180°C), making it the all-round perfect solution for the busy baker. Current user, Lydia Jooste of Fondant Cakes and Treats in White River switched from traditional beer boxes to the Huletts boxes.
Convenient Professional Improved storage & handling Easier transportation
“These boxes are fantastic! The lids are beautiful and I love the colour. They fit perfectly in the boxes. The boxes also make transportation easier and help my business look good too!” she said. Customers who purchase Huletts bulk baking sugars immediately qualify to receive this value added packaging solution. (Terms & Conditions apply). Send your enquiries to: info@mpmarketing.co.za Huletts SA
@Huletts_SA
huletts_sa
It’s more than an ingredient... It’s the whole solution. Huletts has a sweetening solution for
The Huletts range is available in various
every manufacturer in the food, catering,
pack sizes (25kg; bulk and semi-bulk);
baking, confectionery, pharmaceutical
backed by active quality assurance
and beverage industries.
systems to deliver consistent quality
It is the only local manufacturer that offers a wide range of industrial speciality sugars: • White granulated, speciality and milled sugars for inner and outer perfection • Speciality brown sugars with distinctive flavours, textures and colours • Liquid sugars and liquid fructose
and meet the required food safety and customer requirements. Certifications include: • FSSC 22 000
•
•
•
Artificial sweeteners are also available at our Cape Sweeteners Division. www.hulettssugar.co.za
DID YOU KNOW?
AGT Foods and Ingredion Inc received the IFT17 Food Expo Innovation Award for its range of clean-taste pulse ingredients.
AVAILABLE PRODUCTS
Sesame seed
An extensive range of
Seed, Grain, Flours, Pulses and Proteins to support your business. Improve your product offering with local and imported quality products
Linseed seed Pumpkin seed Poppy seed Chia seed Caraway seed Aniseed Mushroom popcorn Wholewheat couscous Couscous Dehulled Oats Rolled oats Crushed Wheat Crushed rye Dehulled millet Quinoa Red quinoa Bulgur wheat
Pearled barley Dehulled buckwheat Black buckwheat kernel Amaranth Polenta Chickpeas Sugar beans White kidney beans Black eyed beans Mung beans Black beans Red kidney beans Whole yellow peas Whole green peas Green split peas Yellow split peas Red split lentils Brown lentils Pea protein
Johannesburg: 8 Jacobs Street, Chamdor, Krugersdorp, South Africa, 1740 Tel: +27 11 762 5261 • Fax: +27 11 762 4111 Cape Town: Tel: +27 21 552 0456 • Kwa-Zulu Natal: Tel: +27 33 346 0639 sales.za@agtfoods.com