baking+biscuit international 04-2016

baking+biscuit international 04-2016:

published in July 2016

From the content:
+ Interview: GEA expands into the bakery sector
+ Production: The new factory of Mantinga UAB
+ Puffed cereals: Innovative bakery ingredients

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 2016-04 01 Title (102.4 KiB)

baking+biscuit international 2016-04
Cover

 2016-04 02 Editorial (1,001.7 KiB)

Editorial
Tell me which field you really come from
The European meat industry has known about it for some time: since 1 April 2015 all pig, poultry, sheep and goat meat must have supplementary information about the origin of the meat. This applies to both fresh and frozen products.

 2016-04 04 Content (114.0 KiB)

Content
Topics of baking+biscuit international, issue 04-2016

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.

 2016-04 05 News (145.9 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.!

 2016-04 06 GEA expands into the bakery sector (402.7 KiB)

Interview
GEA expands into the bakery sector
The GEA Group Aktiengesellschaft is on a buying spree: in 2015 the company acquired Comas headquartered in Torrebelvicino near Venice, and GEA has now taken over another supplier of baking tunnel ovens and complete production lines for biscuits, crackers and snacks, Imaforni Int’l S.p.A., whose headquarters are in Verona. What’s the plan behind this?

 2016-04 10 How release agents affect the result of baking (519.7 KiB)

Production
How release agents affect the result of baking
Various different consumption habits and country-specific features in relation to baked products require a large number of separating agents, cutting oils and slip oils. DÜBÖR Groneweg GmbH & Co. KG, Bad Salzuflen/Germany, are specialists in this field and have been active in the market since 1961.

 2016-04 12 No 3 is for artisan products only (320.6 KiB)

Production
No. 3 is for artisan products only
Mantinga UAB is the biggest manufacturer of frozen baked products in the Baltic States. The first line in the new factory, which specializes entirely on artisan products and fat-fried pastries, began operating in early May.

 2016-04 16 Connected Bakery Real and virtual baked products are created (234.1 KiB)

Interview
“Connected Bakery” – Real and virtual baked products are created
The topic of digitally imaging and controlling manufacturing processes is also continuing to spread in the production of baked goods, under the slogan “Industry 4.0” and “Artisan 4.0”. A new concept that has emerged at the same time is called the “Connected Bakery”.

 2016-04 19 Packing soft cakes a special tool ensures gentle product handling (685.8 KiB)

Robotics
Packing soft cakes: a special tool ensures gentle product handling
The chocolate and cookies manufacturer Şölen is one of Turkey’s fastest growing companies, with a 20% annual turnover increase. Şölen has cooperated with Gerhard Schubert GmbH since 2010, and now has 16 TLM machines in use. The latest is a picker line to pack chocolate-coated soft cakes, located in the Gaziantep factory in Southeast Anatolia, which was only inaugurated in September 2014.

 2016-04 24 Packing biscuits on edge (195.3 KiB)

Packaging
Packing biscuits on edge
Variety is the trend in the pastries market. That also applies to package sizes. The market requires small formats just as much as big family packs. So a packing machine should have format flexibility and should make switching over as easy as possible. Leon Arkesteijn, Product Manager at Bosch Packaging Technology, talks about this.

 2016-04 28 Steady growth (435.6 KiB)

Production
Steady growth
Around 200 employees at Vandemoortele’s Dommitzsch location in Saxony produce breads, pretzels and rolls/buns in a 24/7 operation. The works is the biggest Vandemoortele site in Germany, and undergoing continuous expansion.

 2016-04 32 Steamed baked products from the Netherlands (466.7 KiB)

Production
Steamed baked products from the Netherlands
The Trade Factory Bakery in the Netherlands specializes in producing bapao. These filled, steamed bread rolls are popular with young consumers. The baked products can be bought in the food retail, either fresh in a chiller display or as a frozen product.

 2016-04 36 One raw material-many opportunitys (257.0 KiB)

Research
One raw material – many opportunities
The FLOURplus research project is an attempt to find a correlation between the individual analysis data of consignments of flour that are delivered and a company’s own in-house requirements profile. It has already reached the trial phase.

 2016-04 38 Center-filled cakes theres more than meets the eye (473.8 KiB)

Production
Center-filled cakes: there’s more than meets the eye
After two years of development work, the Haas Group has brought onto the market a plant that is able to produce filled cakes at the rate of 11,000 pieces per hour. Their final weight can be 45 g, and the proportion of filling up to 30%. Two pastry colors are possible, as well as two fillings. The end products can be positioned in the cake segment – or generally in the confectionery segment – although that far from exhausts their potential.

 2016-04 42 Answers from Cesson (486.6 KiB)

Production
Answers from Cesson
Their job is to define and develop raw materials, products, processes and entire process chains. Their orders come from the worldwide baking industry and from industrial cake and confectionery manufacturers.

 2016-04 46 New functions for pan clusters (208.4 KiB)

Trays and pans
New functions for pan clusters
Pan clusters are not purchased off the peg, the majority are individually designed to fit the product, the oven, the process and the budget. Anneliese Backtechnik is one of the leading manufacturers in the market, and has endowed its pan clusters with new functions. Executive Director Helmut Leuver explains what is now possible.

 2016-04 48 Coating made from high-performance plastic (674.2 KiB)

Trays and pans
Coating made from highperformance plastic
Originally developed for the automobile industry, a coating made from the high-performance plastic polyaryletherketone is now also being used for baking trays and pans. According to company information, the recommended maximum application temperature is 300 ° C.

 2016-04 50 The Times They Are A-Changin (529.3 KiB)

Raw materials
The Times They Are A-Changin‘
Nothing is the same as it was. So we need to adapt to the new reality; also in agriculture. What is this new reality? And what will it be for European ingredients supply?

 2016-04 54 Fuel for muscles and brain (107.8 KiB)

Interview
Fuel for muscles and brain
The 2016 Olympic Games will be held in Rio de Janeiro from 5th to 21st August 2016. In this interview with Dr. med. Johannes M. Peil, Chairman of the German Institute for Sport Nutrition e.V., he explains how the athletes prepare for the competition and the role played by diet, specifically baked products, in this preparation.

 2016-04 56 On shaky ground-labelling unpacked goods (708.6 KiB)

Food Law
On shaky ground: labelling unpacked goods
From the viewpoint of chain store bakers, food labelling was a secondary theme for many years: the German legislator only required additives to be mentioned on the price-tag, on a notice or in a notebook. That changed in 2014 with the EU Food Information to Consumers Regulation (FIC): now allergens also had to be “visible” in a baker’s counter display.

 2016-04 60 Unannounced IFS Food Audits-preparing for practial application (121.3 KiB)

Quality assurance
Unannounced IFS Food Audits – preparing for practical application
The quality and safety/security requirement applying to foods is growing steadily. As a result, the retail is also increasingly demanding from its suppliers that they provide not only high-quality products but also the highest possible level of safety and security in their manufacture. Producers, especially own brand manufacturers, meet this demand through various external control schemes such as the IFS Food Standard.

 2016-04 62 Puffed cereals-innovative bakery ingredients (152.8 KiB)

Ingredients
Puffed cereals – innovative bakery ingredients
Puffing technology has been known for a long time, and it has a wide variety of applications. It has only recently also gained acceptance as a highly promising raw materials enhancement method for cereals and pseudo-cereals. A striking feature of puffed cereals is their swelling capacity, their stable shape and their naturally attractive texture, which is comparable to that of wholegrain. Thus they represent interesting, innovative ingredients in the manufacture of bread and baked products.

 2016-04 65 News (75.6 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.!

 2016-04 66 Expert reports and funding (350.1 KiB)

Consulting
Expert reports and funding
The LOGICON Dr. Edert Consultancy advises businesses in various areas of the food industry, including dairies, large bakeries, juice manufacturers and meat & sausage producers. Expert reports and fundraising are the main focus of the company’s activities, in addition to business management projects.

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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.