baking+biscuit international 02-2016

baking+biscuit international 02-2016:

published in March 2016

From the content:
+ Aryzta: Interview with Frank Kleiner
+ Snacks business: Data glasses help where space is tight
+ Quality assurance: Modern hazard analyses

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 2016-02 01 Title (95.9 KiB)

baking+biscuit international 2016-02
Cover

 2016-02 03 Editorial (313.3 KiB)

Editorial
A new era!
The search for supposedly simple solutions is currently booming, and so are the horror scenarios. Despite all their good intentions, even optimists are sometimes no longer convinced that everything in 2016 will be good, let alone
better.

 2016-02 04 Content (123.7 KiB)

Content
Topics of baking+biscuit international, issue 02-2016

The linked table of contents of our trade journal baking+biscuit international helps you to get an overview of all articles in the current issue regardless whether you are at home, in the office or bakery or travelling. A single click will take you exactly to the required article.

 2016-02 05 News (209.0 KiB)

News
Up-to-date news from the baking industry
You will find here the most important news about personal data, raw materials, dates, food market, suppliers, research, retailers etc. etc.!

 2016-02 06 Repositioning in the value chain (898.4 KiB)

Interview
Repositioning in the value chain
An interview with Frank Kleiner, Managing Director Europe & Asia Pacific at ARYZTA Bakeries, conducted by Hildegard M. Keil.

 2016-02 12 A 360 outlook (571.2 KiB)

Production
A 360° outlook
The focus at MIWE Michael Wenz GmbH is on defined baking and well thought-out energy concepts. The team led by Managing Director Sabine Michaela Wenz also emphasizes stable growth and expansion of the Arnstein location.

 2016-02 16 The goal is Sustainable Growth (505.3 KiB)

Interview
The Goal is Sustainable Growth
At the iba trade fair, the FRITSCH Group presented the new management board: Helmut Hirner aims at sustainable growth for the family business. The graduate Mechanical and Industrial Engineer explains in an interview how, together with the FRITSCH family, he plans to strengthen the Group’s position on the market.

 2016-02 20 Updated pizza-paper-rolling unit (276.3 KiB)

Production
Updated pizza-paper-rolling unit
RONDO has produced an industrial pizza line, on which round and square pizza bases are produced and then rolled automatically with a paper backing. The pizza-paper- rolling unit is a new module in the range of industrial pizza equipment from the company.

 2016-02 22 When space is tight-glasses (392.3 KiB)

Production
When space is tight – glasses
The snacks business in a bakery is a sensitive topic, chiefly because it can lose money faster than it can earn it. Central production needs distribution, and that’s where data glasses help where space is tight.

 2016-02 26 News from the online front (176.8 KiB)

Market
News from the online front
Online retail is booming, and the food business via the Internet is gradually gaining momentum. Anyone who thinks it has no impact on the baking sector in Europe hasn’t heard the sound of the guns. Quite the opposite, non-retail-dependent online platforms offer new opportunities for both industrial and artisan baked goods producers.

 2016-02 28 An excursion into Uzbek bakery technology (511.5 KiB)

Production
An excursion into Uzbek bakery technology
Uzbekistan is one of five former Central Asian soviet republics. After gaining its independence in 1991 it is an economically ambitious nation whose efforts to make progress are supported by the Federal Republic of Germany. In this respect the focus is on assistance for medium-sized artisan businesses.

 2016-02 30 Healthy snacking with pulses (362.8 KiB)

Waffle technology
Healthy snacking with pulses
It’s normal for plant constructors to present new production technology, but the Haas Group in Vienna, Austria, goes considerably further for customers and presents a concept idea extending all the way from raw materials and production technology to packaging.

 2016-02 32 Europain 2016-ran out of steam (151.6 KiB)

Fairs & Exhibitons
Europain 2016 – ran out of steam
Paris is always worth a visit, but anyone who combined a trip to the French capital with an excursion to Europain would have been well advised not to expect a bakery technology trade fair.

 2016-02 33 Waiting for normality (139.0 KiB)

Fairs & Exhibitions
Waiting for normality
The “International Flour & Bakery Exhibition IBEX” took place in Teheran in early December last year. Although the political signs for a lifting of sanctions were already apparent, only a few Western European companies were represented, including five German machine builders. The interest shown in them was overwhelming.
Even the official delegation from the Ministry of Trade came to look at them.

 2016-02 34 Mixing in two stages (561.0 KiB)

Production
Mixing in two stages
Exact Mixing by Reading Bakery Systems has implemented more than 100 continuous mixing installations
worldwide. One of the latest developments is the HDX “high development mixer”, developed specifically to process doughs at low temperatures.

 2016-02 36 That and nothing else (191.4 KiB)

Market
That and nothing else
It’s obvious, the island Rügen in the Baltic Sea is not cut off from the world, and nothing fundamental stood in the way of expanding the branch network on the mainland, or at most the somewhat over-generous portion of appetite for risks needed for the task. Ursula Peters and her son Nils are using a different strategy to secure good future prospects despite the advance of bake-off stations in the retail and the enormous fluctuations in sales resulting from the seasonal nature of the business.

 2016-02 38 Natures revenge the tropane alkaloids (751.6 KiB)

Food safety
Nature’s revenge: the tropane alkaloids
Witches’ rides, beer, brothels, baby food, Odysseus and catching partridges: scarcely any connection at first glance. The theme that unites them all are the tropane alkaloids, natural vegetable toxins that can also occur in foodstuffs. Statutory maximum contents are already being prepared.

 2016-02 46 The new unannounced IFS Food Audits (216.5 KiB)

Quality assuarance
The new unannounced IFS Food Audits
Since 2014 many IFS-certified companies have taken part in the voluntary unannounced IFS Food Checks – but there is something new here. According to an update of the IFS Audit Protocol, the unannounced audit will be discontinued in its present form and will make way for an unannounced full certification audit from October 2016 onwards.

 2016-02 48 Modern hazard analyses (123.7 KiB)

Quality assurance
Modern hazard analyses
Quality assurance has become an important constituent of company organization in the past few years. But what happens when innovations cause a distorted picture, and the real target is missed? This is observable to an increased extent in food businesses: there is a growing requirement for safety on the part of authorities and consumers, but in contrast the precautions are to some extent no longer suitable for the company’s organization.

 2016-02 50 The informal Trilogue Procedure (197.0 KiB)

Law
The informal Trilogue Procedure
Commentary and analysis concerning the new EU Organic Law, by Attorney-at-law
Hans-Peter Schmidt, Freiburg, Germany

 2016-02 55 News (235.5 KiB)

News
Up-to-date news from the baking industry
You will find here the most important news about personal data, raw materials, dates, food market, suppliers, research, retailers etc. etc.!

 2016-02 56 Undervalued byproduct streams (136.8 KiB)

Research
Undervalued byproduct streams
Opportunities for the sustainable use of distiller’s grains residue in the baked products industry

 2016-02 58 The Control Consultant (368.6 KiB)

Consulting
The Control Consultant
After working for many years as the Managing Director of a medium-sized dairy and as a management consultant, Dr. Stefan Bayr founded Dr. Bayr Consulting in the fall of 2014. He advises dairies and bakeries on business management issues.

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A preview of baking+biscuit international

Don’t miss a single issue. Use our free baking+biscuit international preview. Simply enter your E-mail address here, and with each new issue you will receive an overview of all the magazine’s topics.