Ferré & Consulting Blog (English Version)

Nicholl Food Packaging, a supplier of food trays, has launched an ovenable bakery tray made from renewable wood pulp.

Developed by Nicholl’s sister company Ecopla France, the new TO 109 R PAPER round tray is the first of a new range of lightweight biodegradable and recyclable paper food trays, introduced in response to customer demands for more sustainable options. 109mm in diameter and 21mm deep, the tray is manufactured from a single layer of greaseproof paper and offers excellent barrier properties.

Suitable for use in both convection and microwave ovens at 200°C, the TO 109 R PAPER tray can be also supplied with an optional non-stick coating for easy product removal, so is ideal for bakery applications. It is particularly suited for use in commercial bakeries using automated denesters, and on automated filling machines.

The tray’s low weight has the added benefit of helping to reduce transportation costs and therefore lower carbon emissions, while the paper used in the tray meets all the latest requirements for direct food contact.

This latest addition to the product range joins a number of food trays from Nicholl that deliver important sustainability benefits, while also maintaining the company’s ability to offer tailored packaging solutions for customers in a variety of end markets including ready meals, convenience foods and fresh and frozen products.

Source: Food Processing

Bakery food trays

Canada’s Baking and Sweets Show is challenging bakers to enter their best recipes and compete for the top spot in a number of mouth-watering categories.

The show, which runs Sept. 30 to Oct. 2, will feature a professional baking competition with categories ranging from wedding cakes, macaroons, theme cakes, truffles, and original pastries.

The competition is open to anyone who works or has worked as a baker or in the bakin industry. Entrants must be Canadian residents, 18 years of age or older. Contestants may enter more than one category.

All entries must be pre-registered by Sept. 9 and delivered on Sept. 29 to The International Centre, Hall 5, between 4:00 pm and 8:00 pm. Recipes will be reviewed by a panel of qualified judges.

One winner from each category will receive two tickets anywhere Porter Airlines flies (fees and taxes extra) and his or hers watch from Movado BOLD.

A complete list of winners will be published in the Toronto Star.

Canada’s Baking and Sweets Show is the first consumer show of its kind in North America dedicated to those who love everything decadent and delicious.

For more information, visit www.canadasbakingandsweetsshow.com

Source: Bakers Journal

Bakery bakers, competitions

Manufacturers can tap into the growing consumer demand for healthier snacks by licensing a proven, patented doughnut baking process being made available via brand consultancy Intangible Business.

The process produces a healthier option baked doughnut that is less than half the fat of a full fat fried doughnut. As important, there is no compromise on flavour and the high quality baked doughnut has been proven to compete favourably with leading doughnut retailers on flavour, quality and texture. In market research, blind taste tests with consumers comparing the baked doughnut to other leading deep fried doughnuts (plus a fried version of the same dough mix) revealed that consumers preferred the taste, lightness and fluffier texture of the new baked doughnut without being aware of the new baking process.

“We know that consumers are looking for new ways to minimise calorie and fat intake and that they are prepared to spend more on higher quality, healthier food snacks,” explains Thayne Forbes, joint managing director, Intangible Business.

“By securing exclusive rights to use this process, retailers can exploit that demand and gain a competitive advantage over their rivals – clever and delicious.”

Source: Confectionery Production

Bakery, Research baked doughnut, doughnut baking process, fat reduciton

Certified Master Bakers (CMBs) with successful businesses from across the United States will be imparting their knowledge to entrepreneurs who want to join the baking industry.

The CMBs all belong to The RPIA Group and have put together The Business of Baking for Beginners, a seminar that will be held Oct. 1 and 2 at the Embassy Suites Hotel in Schaumburg, Ill. This dovetails with the All Things Baking show, scheduled for Oct. 2 through 4, also in Schaumburg.

The RPIA Group is an organization started 10 years ago to pool the knowledge of professional bakers operating successful businesses. Members decided to celebrate the group’s 10th anniversary by developing The Business of Baking for Beginners Seminar.

“The concept for a focused educational experience, detailing how to start and operate a bakery, is decades old,” says Rick Crawford, managing partner of The RPIA Group. “The baking industry never intended to be closed; quite the opposite is true.”

“I wish somebody could have helped us in the beginning,” said Larry Merritt, CMB of Merritt’s Bakery in Tulsa, Okla., and a founding member of The RPIA Group. “I wish somebody could have helped us in the beginning. It was just plain hard – too many long days for too little money and costly mistakes! We need to try and make a difference for the new folks in the industry.”

As a result, said Crawford, “Our presenters will bring a specific knowledge and expertise that will help attendees shorten the time it takes to rise up the learning curve. In the baking industry, the mistakes made during the first two years can mean the difference between success and failure. That’s why our 10th anniversary is the perfect time to launch this event and to share our best with the newest group of bakery owners. We have a mission to help and serve others new to the industry.”

Pat Dwyer, senior trade show manager of All Things Baking stated, “ATB is delighted to have this comprehensive business program held in conjunction with our educational sessions and tradeshow. We are both happy and excited to add more value for our future owners, attendees, and exhibitors. By working together and supporting one another, we can positively impact our industry’s growth and development.”

Source: Bakers Journal

Bakery bakery entrepreneurs, baking industry

Costa Rica is selected for the 2012 Bakery World Cup !

The country selected for the 2012 Coupe du Monde de la Boulangerie is Costa Rica. The Louis Lesaffre Cup / Coupe du Monde de la Boulangerie Organising Committee met recently to look at the suitability of the 6 challenger countries.

Costa Rica team

The criteria defined for determining the country challenger who will participate in the World Cup:

• Scores

• Team unity

• Team spirit

• Capacity for professional development

The list of countries for the 2012 Coupe du Monde de la Boulangerie is now complete. There will be twelve countries competing in this final which will take place next March, from 3rd to 7th, at the Europain Show at Paris Villepinte : United States, Peru, Poland, Sweden, Netherlands, Senegal, Japan, South Korea and Costa Rica.

These countries are joined by France, Taiwan and Italy, already pre-selected during the previous Coupe du Monde de la Boulangerie in 2008. Coming next 2012 Bakery World Cup EUROPAIN Exhibition 3rd to 7th March 2012 / Paris Villepinte

Bakery Coupe du Monde de la Boulangerie, Louis Lesaffre Cup

Puratos is launching its bakery enhancers in the Middle East and in Asia in response to growing demand for “western type” cakes with a long shelf life, said the firm.

The cake improver Acti-fresh is an enzyme and emulsifier that enhances the freshness of industrially produced cakes, muffins, swiss rolls and cake donuts by blocking the staling process of the starch in the cake product, according to Puratos.

The ingredients can increase the perceived softness, moistness and freshness of bakery products by between 30 and 40 per cent, three weeks after baking, claims the food ingredients supplier.

Distribution challenges

After success in Western Europe, the ingredients supplier has decided to launch its shelf life enhancers in countries such as China, where western-style cakes are on the rise, said Paul Baisier, senior product manager, Patisserie Mixes at Puratos.

“Cake manufacturers are seeing the opportunity to produce long shelf life snack cakes to satisfy a new type of consumer who is switching from traditional Asian snacks to cake snack products, such as swiss rolls and cupcakes,” he said.

However, these snack cakes are sold in supermarkets, petrol stations and many local grocery shops that are based far away, said Baisier, this leads to huge logistical and distribution challenges where six, nine and even 12 months shelf life are required, Baiser explained.

Puratos recently launched two new Acti-Fresh ingredients for brownies and Asian style snack cakes and will introduce Acti-Fresh for chocolate cakes by the end of this year.

Source:  Bakery and Snacks

Bakery, Ingredients Bakery, emerging markets, Puratos

The Bread Bakers Guild of America (BBGA) will hold an international Bakery Open House on June 25.

Fifty-five bakeries – including Canada’s own Beyond Bread Artisan Bakery (Vancouver), Utopia Bakery Café (Chemainus, BC) and Orange Boot Bakery (Regina) – will participate. Bakeries in 26 different states, and even a bakery in Ireland will also open their doors for the event.

The event is part of the BBGA’s 2011 event series, Breadville USA: Exploring Local Baking in America.

“The Guild-wide Bakery Open House was conceived as a way to celebrate the work of artisan bakers who are turning the Bread Bakers Guild of America’s vision of ‘real, good bread in every community’ into a reality,” said Richard Miscovich of the guild board of directors. “We’re very excited about this event, which will focus the attention of people in three different countries on the bakers and bakeries who provide their daily bread.”

For the full Breadville:USA events calendar, visit www.bbga.org

Source:  Bakers journal

Bakery BBGA

Japan and South Korea have qualified to compete in the 2012 Bakery World Cup.

The two teams clinched their spots during the Louis Lesaffre Cup competition, held at the China Bakery Exhibition in May. Japan and South Korea beat out teams from China, Indonesia, the Philippines, Vietnam and Australia to secure their spots in the competition.

South Korea

Japan

Australie

The Australian team, which won the competition’s  challenger title, still has a shot at competing in the Bakery World Cup next year. One of the six challenger teams from each of the regional selection rounds – Australia, Costa Rica, Brazil, England, Slovakia and Morocco – will be selected to compete.

Bakery Asia, Louis Lesaffre

A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.

This development will be good news for the bakery sector as an unusually dry and hot spring in top EU wheat producers and severe dryness in US wheat growing states has resulted in irreversible drought damage in the crops.

Heat damage to wheat causes high ‘falling numbers’ but enzymes can be added by mills in various ways to standardize their flours and enhance their quality when baked.

Widened amylase range

The German flour improver specialists said its new purified cereal based Betamalt 25 FBD is an extension of its amylases range.

Amylases, in a multi-stage reaction process, break up the unbranched sections of the starch molecule into shorter units and provide the yeast with enough sugar for fermentation.

In the case of low-enzyme flours the viscosity of the dough can be reduced in this way, and this in turn improves the processing characteristics of the dough and the properties of the baked products, note Mühlenchemie.

Dr Lutz Popper, head of research & development at the German supplier, told this publication that Betamalt 25 FBD is cost effective in that it can be added at a dosage rate five to ten times lower than the industry standard, malt flour.

The new processing aid “proved its superiority over added wheat malt flour or fungal ?-amylase in both low-enzyme German wheat flour and North American hard wheat flour,” said the supplier

“Depending on the starting material and the desired Falling Number reduction, 10 to 50 g per 100 kg of flour is usually enough to improve oven rise, volume, shelf-life and browning of the baked goods”, said Popper.

The company said that tests with low-enzyme rye flour, Type 997, from the German harvest produced similar results, saying the addition of 50 g Betamalt 25 FBD per 100 kg of flour lowered the Falling Number by 100 s.

Analyses in the Amylograph confirmed that the new enzyme concentrate reduced the maximum viscosity by about 400 AU and the maximum pasting temperature by about 15°C, added the supplier.

Source: Bakery and Snacks

Bakery, Ingredients amylases, enzymes, flour

A new dark cocoa powder aims to deliver an indulgent rich taste for bakery goods, but also cut costs by reducing the product’s overall cocoa content, claims ADM.

Recently soaring cocoa prices have prompted ingredients companies to develop cost effective cocoa alternatives for bakery applications which deliver flavour and quality but containing less chocolate.

Recognising that cost was a significant driver in product development, the ingredients giant said only minimal amounts of its new deZaan D11EB were required to make a significant difference to the bakery product’s colour, due to the powder’s dark and rich characteristics.

“The cost saved depends on the type of cocoa powder that D11EB is replacing, however our “less is more” approach can yield substantial savings on cost in use,” Rinus Heemskerk, director of Innovation at ADM told this publication.

According to ADM, deZaan D11EB is the deepest shade in the brand’s range of dark cocoa powders which includes D11SB, D11RB and D11B.

The powder can be used in a diverse range of applications such as biscuits, cakes, compound coatings and dry mixes, as well as fillings and truffles, said ADM.

In regards to other replacers that are on the market, Heemskerk said cocoa powder extenders provided colour but did not provide cocoa flavour.

“D11EB provides a bold cocoa flavor along with its deep colour, allowing a reduction in overall cocoa powder content without compromising the flavour,” he said.

Cocoa alternatives

Recently other ingredients suppliers have introduced new cocoa replacers which also aim to cut costs for bakers.

German-based HERZA Schokolade recently launched some micro-size chocolate pieces for goods like muffins and baked foods.

The company claimed the new product reduced costs for manufacturers, with a kilogram of the classic chocolate ingredients containing about 10,000 pieces compared to a kilogram of micro-drops which contains more than 500,000 pieces.

Baketec recently launched a new cocoa powder replacer for bakery applications which, according to the company enabled savings of up to 40 per cent.

Source: Bakery and Snacks

Bakery, Ingredients bakers costs, cocoa powder, deZaan D11EB