Albert Adria, from the pastry chef of el Bulli to the owner of el Barri

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Your career started at el Bulli where you created desserts which became legendary. How did it happen that you decided to join your brother? And why did you decide the pastry section?

My carreer started when I was 15 years old, but it was only later that I fell in love with my work. My beginnings resemble so many similar stories: a kid that doesn’t feel at ease in school so his parents send him to work. However, at that time Ferran was already working at el Bulli for 2 years and joining my brother was the best option for me as a teenager. Before discovering pastry I went through all the different sections of the kitchen. I learnt all the basics of how a restaurant works. My crustacean allergy, which was stonger at the time, made me feel better in the dessert part, moreover in that area there were still more things to develop at that time.

Now you own important restaurants. Do you see yourself more as a cook or a patissier?

I always considered myself a cook, but it is incontestable that I worked as a patissier for 20 years. There is generally lower interest for the pastry section in the kitchen, which results in a lower level of desserts compared to the main courses (that’s really still a problem of many restaurants). That’s why I consider myself privileged seeing many youngsters willing to work with us.

For you, what is most fascinating about pastry and is there anything you dislike?

I am fascinated by the fact that contrary to the other kitchen disciplines where it all starts from a main ingredient and everything gravitates around it, the pastry work is really 3 dimensional – you start from zero to create something unique.
The thing I don’t like however is the actual situation of pastry work, where pastry chefs are treated like the poor brothers of the cooks, so it is really hard to gain some recognition. It is especially hard for the young pastry chefs who are very passionate and work hard towards building their career.

You are one of the most creative pastry chefs in the world. What is inspiring your creativity?

I think that in everything, in pastry as well as in savoury cooking, you have to be receptive all the time and always keep an open mind. The most important thing is that the subconscious is always alert and that any input can be transformed into a new idea.

If you had to express your pastry work in words, how would you describe it?

In pastry, like in cookery, there are always two words: humility and passion. For humility, I  am talking about being constantly aware that you don’t know everything, and for passion, to work 14 hours a day.

What about chocolate? How is your relationship with chocolate? How important it is in your desserts and how do you enjoy it best?

My relationship with chocolate is total. I suppose that for 95% of people, chocolate will always be the most requested dessert, as it covers the almost spiritual necessities. I have a great respect for chocolate desserts because working with chocolate is a full elaboration in itself and I think that even if it’s quite easy to make a good chocolate dessert it’s very difficult to make something different with chocolate.

If a young chef asked you to give him your best advice on chocolate, what would it be?

I would tell him for sure to go and learn from the best chefs, and thank God we have many of them in Spain. This is the key for the future. Learning from them means acquiring a solid base which is the key for the future.

What would be your “rules” for a perfect restaurant dessert? What would be the main thing you would be careful about when creating it?

I think that most important is to give as much weight to the dessert as to the savoury part. Leave a space in between for the customer to enjoy it.  Avoid desserts that are too high in calories and too filling. After a nice dinner it is not recommended to saturate the palate even more with sugar. Serve something light and delicious that makes a perfect finish to the special occasion.

What is your favourite dessert to eat and what type of desserts do you enjoy creating best?

I think using fruits of the season is my favourite. There is nothing better than creating a dessert with an excellent mango, pear, cherry…

Is there any type of dessert which you think is not gaining the attention it should deserve?

The genial stuff can’t be completely forgotten, but time flies by for everything, and for example, the coulant can be created in so many ways and  it will never go out of fasion.

What about ingredients? Are there any ingredients which fascinate you more than others or is there any ingredient which is still not explored enough by you?

Coconut and banana are products that I feel really comfortable with, however I think that there are still many fruits which I haven’t worked much with yet.

You have built a great collection of restaurants. How do you manage to handle all of them – even more because they are so different  from one another?

The basis is to have a strong team which shares values and visions, this we were taught by Ferran and Juli at el Bulli, and we also learnt that an aligned team is much stronger than whichever mind privileged individually. Without them I would have been nothing and what we have built over the past few years would mean nothing. The creativity, the logistics … everything follows the same philosophy and values that the team and I develop day by day. My role is to supervise, support, coordinate and guide the staff.

What are you working on at the moment?

At this moment I am completely absorbed by Enigma, which is the last restaurant I opened, and with which I am closing the circle of el Barri. Contrary to the others, that we can consider as my brother says “pret a porter gastronomy”, Enigma is meant to be without a declaration of intentions. I have an extraordinary team (all those who built the 41º which I closed in 2014) and I think that I can’t escape from who I am: I grew up in el Bulli as a professional and as a person, and even if we don’t want (nor can’t) compare ourselves to what el Bulli meant, we know the potential that we have and we know we are going to enjoy the journey. Where we are going to land…is yet to be seen …

Source & Image: Cacao Barry

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Kraft Heinz and Oprah Winfrey Collaborate to Launch O, That’s Good! Frozen Pizza

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Pizza night just got even better. Oprah Winfrey, in collaboration with Kraft Heinz, today announced the expansion of O, That’s Good! with a new line of premium frozen pizzas. This launch is the third category from Mealtime Stories, LLC, the joint venture between Kraft Heinz and Oprah Winfrey, which released refrigerated soups and side dishes in 2017. The O, That’s Good! Brand was inspired by Oprah’s love for nutritious, great-tasting food.

O, That’s Good! Frozen Pizza is a delicious, convenient option for pizza night that the whole family will love. Each pizza is made with a nutritious twist; one third of the classic crust is made with cauliflower* but it’s so delicious you won’t taste the difference. The new line is also made with no artificial flavors or dyes.

“Pizza is a favorite, fun and easy food to share with family and friends,” said Winfrey. “I am always looking to add a nutritious twist to my foods, so we made part of the crust in my new pizza with cauliflower while maintaining that classic, cheesy pizza flavor you and your family love.”

“At Kraft Heinz, we understand that the trifecta of great taste, real ingredients and convenience in food options is nearly impossible to find,” said Christopher Urban, Head of Mealtime Stories at Kraft Heinz. “After the success of O, That’s Good! Refrigerated Soups and Sides, we wanted to bring excitement to the pizza category and give families even more delicious options to please everyone at the dinner table.”

Mealtime Stories will support O, That’s Good! Frozen Pizza with a robust 360 degree marketing campaign, including a new national TV ad featuring Ms. Winfrey.

O, That’s Good! Frozen Pizza (SRP: $6.99) is available in the frozen pizza aisle at grocery stores nationwide in four varieties: Pepperoni, Five Cheese, Supreme, and Fire Roasted Veggie. Along with pizza, the brand is extending its original line with four new refrigerated soups (SRP: $4.99) and sides (SRP: $4.49) with a nutritious twist: Chicken With White & Wild Rice Soup, Roasted Corn Chowder, Sour Cream & Chive Mashed Potatoes and Broccoli Cheddar Rice.

Ten percent of Mealtime Stories’ profits will be equally split between charitable organizations Rise Against Hunger and Feeding America to support the fight against hunger. The Kraft Heinz Company Foundation intends to make annual donations on behalf of Mealtime Stories to these charities until the joint venture becomes profitable.

For more information on O, That’s Good! offerings and where to buy, please visit www.Othatsgood.com.

*Less than ½ cup vegetables per serving

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Major industry players prepare for iba trade fair

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With an extensive range of equipment, processes and concepts being launched at this year’s iba in Germany, we examine some of the technology highlights expected at the event this month in Munich

During this year’s event, Theegarten-Pactec will be showcasing its latest portfolio for primary packaging of snacks at the joint stand with Winkler and Dünnebier.

The premium supplier develops and manufactures tailor-made packaging machines for small-sized confectionery and snacks, used by manufacturers around the globe.

Its series covers performance ranges from low-speed (up to 500 pieces per minute) to 2,300 pieces per minute with its continuous high-performance machines – suitable for every market and every requirement.

The high-performance machines developed by the Dresden-based packaging specialist are characterised by their ease of use and high degree of flexibility, according to the company.

The packaging systems from Theegarten-Pactec can easily be converted to other product formats or folding types. As a result, changes in the product format and folding type can be effected without significant downtime. The company is at Hall A6, stand 457.

Major releases

As French company Mecatherm explains, “This year will be the big event” for the business, with three major product releases expected to be showcased during the trade fair.

The firm is launching a brand new oven, which it says is flexible, precise and efficient, allowing for optimal baking for a large selection of products, while enabling quick changes to production, thanks to simple screen monitoring.

A new intuitive divider is also being presented, which combines the best of existing technologies, associating the precision of a volumetric divider to the possibility of working with high quality dough thanks to lamination. This retrofittable solution will allow businesses to obtain hydrated, pointed, calibrated dough, to give the baguette back its authentic and historical value.

Mecatherm will also present an intuitive and universal conveying system, which is bespoke to clients’ plant dimensions. It allows modulation of the production rate, and is designed around food safety. The system permits a homogenous and delicate handling of the products during the fermentation, cooling and freezing steps. The company is in hall B2, stand 150.

Swedish-headquartered manufacturer IPCO, formerly operating as Sandvik, is in a similar field, and will use this year’s iba to showcase its latest range of baking oven belts and stainless steel belt conveyors. It is in Hall A6, stand 131.

AMP Automation will be showcasing an automated multipacking flowrapping system, ideal for multi-layered and various collation product formations.

The company designs and builds bespoke and off the shelf solutions to automate products for packing into flowrapping machines, cartoning lines, tray systems and many other packaging formats. Hall B1/280. It is not only the latest in linear transport technology that the company use for automation, robotics can also be adopted to find the most suitable and flexible answer to packing needs.

In addition to complete lines; AMP Automation has the skills and experience to integrate automated solutions into existing lines, this can take the form of a single robot to multiple robots.

German-headquartered bakery manufacturer Fritsch is set to showcase its latest series of equipment, including a soft dough sheeting system, at this year’s iba trade fair.
As the company explained, its new line has been developed in response to a growing trend towards healthy eating, which has seen bakers increasingly processing softer and more developed doughs that classical machinery can only handle with difficulty.

In response, Fritsch’s SDS system, which will be exhibited at iba, which takes place between 15-20 September in Munich, Germany, has been devised to portion soft doughs and produce a continuous dough sheet.

Consequently, the high weight accuracy of dough blocks, the elimination of height drops, and the fine, uniform dusting with flour have been devised to help deliver smooth production.

The equipment is said to be particularly suited for artisanal breads and rolls, designed to deliver a hand-crafted appearance. Its capacity ranges from 800kg to 5 tonnes at a dough yield of 165 to 190, depending on the type of flour.

During iba, the business will update customers on key developments with its machinery, supporting everyone from handicraft bakers through to industrial groups seeking turnkey solutions.

Energy management advances

For its part, MIWE’s presence at this year’s iba is being marked by its motto of being an “all-round baking partner” offering a broad range of equipment.

As the company explains, it has been at the forefront of developing new processes such as frosting, covering all variations, from fresh produce to semi-baked products.

MIWE has also been a pioneer of low-energy baking, and the company is proud to have achieved promised cost-saving goals for its projects. This has included designing efficient systems that feature recovery and optimising energy management systems designed to meet the needs of bakeries.

Meanwhile, Walter, a leading manufacturer of wafer baking machines, is celebrating the 60th anniversary of its Jupiter series, developed for the production of rolled sugar cones, wafer cups, wafer discs and wafer rolls.

The machines are now in service in more than 80 countries and the new Jupiter A and Jupiter C lines are already producing on all continents. These have been installed for a wide range of customers, from large international food corporations, small and medium-sized family businesses, to clients in emerging markets.

As the company explained, every country has its own ideas regarding the perfect wafer product and the business aims to deliver bespoke solutions. For instance, the business developed a high-speed machine for the production of Monaka wafers in Asia.

Shortly before iba, the family-owned business launched a new machine for the production of chips (pictured). Known as the Meteor, the plant produces crispy products with reduced fat content. The company will be at this year’s event in hall A6 at stand 126.

Italian business Carle&Montanari-OPM will present a solution to package in flowpack style of very delicate products, which can’t be handled with traditional systems.

The system is said to be well suited to several applications, particularly for the bakery market world. Its features of flexibility and “handling care” are the skills requested to best preserve the integrity and quality of products, such as baked items that have ingredients on their surface or irregular edges.

The configuration includes the packaging of biscuits, which have been previously grouped into stacks through a loading cell equipped with fast picker Delta robots.

Thanks to a special Smart Pick gripping system, robots are able to handle single biscuits and form stacks from one to four pieces, by depositing them synchronised between the lugs of the JT PRO infeed main chain.

Designed with stainless steel frame and with all parts in food grade standards, this solution has been created to meet the highest sanitation criteria for wide production environments.

In addition, its design requires simple maintenance that can be handled in a short timeframe. Upon exiting the flowpack JT PRO, the biscuit packs are then placed in boxes that are processed through a secondary packaging cell.

This allows the system to form, fill and close boxes through a mono-block frame. As the company explained, the equipment has been developed with a user-friendly design that has also been devised to be easy to clean. The business will be presenting its range of equipment in Hall B1, stand 377.

This year’s event is a special one for German-based WDS, as it makes its debut at the trade fair. The business has an extensive machine and plant programme that covers the entire spectrum of deposited sweets, with different applications and throughputs. Production plants of Winkler und Dünnebier focus on quality and reliability, as well as innovation.

The business is also a specialist in dosing technology, and will be offering solutions for pourable and tail-less masses, as well as systems for special applications used within the confectionery industry.

Unveiling new lines

Among the major developments for Bühler at this year’s iba will be its new ContiMix dough extruder (main story image), combining mixing, kneading and forming in one step.
As the company explained, these three core processes are crucial to quality when producing bakery products, with its new line developed to work with the creation of pastries, pizzas, rolls and soft pretzels.

The equipment has been designed to create more intense taste, bigger volume and improved crumb structure in baked goods.
In addition, producers are also able to reduce labour time and production costs, with reported cost savings of up to nine per cent higher dough yield and elimination of the dough proofing step. This is made possible due to higher dough plasticity.

According to the company, the combined mixing-kneading-forming process takes place in three zones. As it passes through each of these, the dough is given the properties it needs for the selected end product. In the first zone, the dry and liquid ingredients are dosed and mixed according to recipe.

These are then sent to the second zone where they are kneaded into homogeneous dough in a continuously operating twin-screw extruder. In the third zone, depending on the end product, the dough undergoes a vacuum or pressure treatment to achieve the desired dough properties in terms of elasticity and plasticity.

These can be set individually according to the recipe. For example, with laminated doughs that are kneaded under vacuum, the dough proofing is completely eliminated and the dough can be directly fed into the laminating system. The dough is constantly chilled in all three zones of the ContiMix, with the chilling being more intense in the third work step.

Advantages

The configuration of the extruder screws can be adjusted during the project engineering to meet individual customer requirements. Switching from one dough recipe to producing another one can be done with just a few movements.
The continuous process ultimately makes it possible to eliminate an additional dough proofing period, and the dough handling associated with that.

One of its focuses has been a design with a closed construction that fulfils the highest demands in terms of sanitation and food safety.

The dough extruder is about nine meters long and operates continuously, producing a 600mm wide by 15-20mm thick dough stream at a capacity of up to 2,400kg of dough per hour. The system will be on display at the Bühler stand, which is combined with Haas, in Hall A6, stand 361/371.

Optimising bread dough handling

New technology which optimises handling of bread dough through precise temperature control on Tweedy mixing systems is being introduced by Baker Perkins at iba in Munich.
The Tweedy SuperCool process features radically enhanced bowl cooling to provide strict management of dough temperature in any climate.

Other Baker Perkins upgrades making their first appearance at iba focus on making bread and biscuit production smoother through improvements to hygienic design, make maintenance and cleaning simpler and quicker.

Meanwhile, the company’s Accurist 2.1 dough divider now features foam and rinse hose down cleaning, and a customised low pressure spray gun is supplied. It uses servo control to achieve the optimum balance between accuracy and quality, even at high output. IBA will also see the first showing of a seeding attachment for the Multitex4 moulder.
This technique to make a fully enrobed seeded loaf involves rolling the coiled dough piece in the seeds or grains before panning. The company will be in Hall A6/stand 321

Source:  confectioneryproduction.com

 

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Exhibitors Thrilled to Participate in the Subsequent Year ? PackPlus 2019

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The total Packaging, Processing and Supply Chain event PackPlus witnessed the attraction of the industry stalwarts and market regulators from packaging, pharmaceutical, and food industry to discuss about the recent developments related to these sectors.

The new regulations on printing ink for food packaging material shall be in place by July 2019. FSSAI, the country’s apex food regulator, is working on the regulations, and it would take another year-and-a-half for the process to be complete. This was stated by Kumar Anil, advisor, standards, FSSAI, at the International Packaging Conclave-PackPlus, which took place at Pragati Maidan, New Delhi, recently.

“Six months’ time after publishing is mandatory before any regulation comes into force. The regulations can only come into force from either July 1 or January 1. We would be able to publish the regulations by August this year, so the date of implementation effective would be July 1, 2019,” he added.

FSSAI is in process of drafting a regulation which will bring printing inks for food under the scope of the regulatory framework for food packaging.

According to sources, the regulation shall refer to the Bureau of Indian Standards (BIS) standards for printing inks for food packaging, where there is a list of chemicals which should not be used in printing inks. Ashish Pradhan, chief executive officer, Siegwerk India, said, “It is a big step forward by the regulatory body and will certainly push the industry to move towards healthy and safe packaging.”

The unfavourable toxicology properties of toluene is the reason why global brand owners like General Mills, Nestle, Ferrero, Perfetti and Wrigley’s have already joined this movement of going toluene-free by either restricting or even completely banning the usage of toluene in ink formulations intended for food packaging material of their products. Even various countries have banned toluene. These include China, Sri Lanka and Pakistan.

“Siegwerk India is the first and only printing ink manufacturing company in India to manufacture Swiss- and Nestle-compliant toluene-free inks in a completely toluene-free environment,” Pradhan said.

PackPlus 2018 met with an enthusiastic response from the exhibitors. Mr. Tushar Mathur, Dy. Manager, Exports, from Paharpur 3P shared their post-event note.” It was a great experience to be a party of Packplus-18 and we look forward for the participation in the next year with a plan to exhibit with more solutions and the latest technology”. Paharpur 3P showcased their flexible packaging laminates/pouches.

According to Mr. Gaurav Bansal, Director – Marketing, Kiran Consultants Pvt Ltd, “We met with our target audience engaged in the manufacturing of Flexibles, labels, mono-cartons, lamitubes, Woven sacks. We have finalized with a label converter at Ahmedabad.  This was our third participation at Packplus, New Delhi and we have already finalized for the next year.”

Their product/technology showcased was?production and marketing software solutions for the packaging and label manufacturing industry, mobile apps for the marketing team, CRM as SaaS Service over cloud.

We have been associated with Packplus for quite some time now & it has always been a great experience to be a part of the show as an Exhibitor. The footfalls were prominent and we got to see many new exhibitors this time.

Considering the increased level of competition in this industry, Mr. Ram Grover, Managing Director, Elesa and Ganter India Pvt. Ltd. said, “Exhibitions like Packplus help us in reaching out to a larger segment under one platform. We gain an insight into the latest technological developments and get an opportunity to initiate business relationships with the new Prospects”.

PackPlus provides the opportunity to attendees to share the platform with representatives and professionals from package development, production and procurement industries and to generate sales leads and to establish business relationship with potential clients. With its wide range the exhibition, the exhibition is an excellent opportunity to get an overview of the latest products and trends, and to make business contacts.

Commenting on the participating the next year he says, “You will see us in the next edition of Packplus with our wide range of standard machine elements and new innovations on display”.

Elesa and Ganter India at Packplus showcased their wide range of Standard Machine Elements along with the specially designed range for Packaging Industry.

They even launched their NEW GENERAL CATALOGUE (048) with the detailed information on 60,000 product codes; a new single volume for over 60,000 product codes, always at your hand.

Source:  fmtmagazine.in

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DLG Analyzes Versatile Turnkey Production Lines

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Working with turnkey lines is essential for the industrial manufacturing of baked goods. Versatility is a key feature, as the equipment lines must support the production of different ranges of baked goods, and formulation updates.

Changing the product running on the line is a challenge regarding hygiene standards, the product standard and the consistency of the recipe itself, especially if it includes allergenic substances, Simone Schiller (pictured), managing director at DLG-Competence Center Food, explains in an interview with us (Deutsche Landwirtschafts-Gesellschaft – German Agricultural Society).

Schiller underlines an important, core aspect impacting the design of turnkey lines for bakeries: very quick and rigorous cleaning must be possible. Furthermore, hygiene is the biggest challenge for this type of equipment. The biggest challenges are hygienic design, and data evaluation and documentation, according to Schiller. The cleaning and maintenance protocols must be very clear.

Another big challenge is to save time during retooling and cleaning, she explains; however, changing the product manufactured on a processing line always includes a risk of mistakes.

In terms of networking processes and their specific equipment, for an optimal configuration, it is very important to have interfaces between the process, sensory equipment and the control of sensory equipment. “This allows predictive maintenance, which is one way to increase effectiveness of a process line,” DLG’s director highlights.

From the manufacturer’s perspective, one of the most common requirements is the connectivity between new and existing parts of production lines.

This means monitoring and synchronizing processes, which is when the use of sensors is an opportunity. “For successful synchronization, producers need very smart software, which usually means a tailor-made solution,” Schiller adds.

On the other hand, to optimize energy consumption, it is necessary to analyze individual production processes and take prompt action to make improvements or even replace old machinery.

As far as further technology innovation is concerned, the major direction for technology development in the long run is digitization, Schiller says. This will have as a result a reduction in the number of employees.

“This is desirable as employees can be a source of hygiene problems, and it is also becoming more difficult to find suitable staff. Other external influences that will drive technological development include new legislation and upcoming standards, for example on traceability and authenticity, and changing consumer demands,” Schiller concludes.

Source: World Bakers

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CGC grain safety programs recognized for rigor and credibility

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The Global Food Safety Initiative (GFSI) has recognized the Canadian Grain Commission’s (CGC) grain safety certification programs, noting the programs demonstrate “rigor and credibility.”

The GFSI is a food safety certification program benchmarking system operated by the Consumer Goods Forum, which represents nearly 400 food retailers, manufacturers, service providers, and other stakeholders from over 70 countries.

As part of its benchmarking process, the GFSI said the CGC programs meet internationally accepted science-based standards in food safety management, including:

• Canadian Grain Commission Hazard Analysis Critical Control Point (CGC HACCP). To obtain CGC HACCP certification, a company must demonstrate effective grain safety processes that manage the risks associated with handling, storing, processing and shipping grains, oilseeds and pulses.

• Canadian Identity Preserved System and Hazard Analysis and Critical Control Point (CIPRS + HACCP). To obtain CIPRS + HACCP certification, a company’s grain safety and identity preserved processes must effectively control production through to shipping and manage the risks associated with handling, storing, primary processing and shipping of grains, oilseeds or pulses.

The CGC said achieving the GFSI Technical Equivalence puts it in a stronger position to help grain handling companies meet international regulatory and market-driven food safety demands.

“The Canadian Grain Commission is pleased to offer programs that meet GFSI’s high standards and will allow certified companies to remain competitive in today’s global food market,” said Patti Miller, chief commissioner of the CGC.

The CGC is the federal agency responsible for establishing and maintaining Canada’s grain quality standards. The agency’s programs result in shipments of grain that meet contract specifications for quality, safety and quantity. The CGC regulates the grain industry to protect producers’ rights and ensure the integrity of grain transactions.

Source:  world-grain.com

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Boost bakery sales with back-to-school staples

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The first five weeks of the back-to-school period means an increase in sales for certain baked goods. Parents who stock up on lunchtime staples and snacks for their children buy more of a certain kind of treat in early autumn than any other time of year, including winter holidays.

The Nielsen Company, an American data and research company, reports that the most popular foods that have shown a boost in sales are pre-packaged crackers, brownies, toaster pastries and cookies. However, the push towards better-for-you snacks have altered the playing field.

Brownies have seen a 3 per cent decrease in 2017 over last year’s sales, but still remains a popular choice with consumers stocking their pantries. Cookies have seen a 10 per cent increase in sales while pop-up toaster pastries have decreased 4 per cent over last year’s back to school sales.

Crackers and variety snack packs are the most popular pantry stock choice for health-conscious parents providing staples for their children’s lunchtime snacks.

Nielsen Retail Measurement Services had tallied these results between August 13, 2016 through to September 10, 2016.

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Lesaffre Yeast Corporation Opens New Baking Ingredients Blending Plant

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Saf-Pro® Ingredients to bring complete line of baking ingredient blends  to North American bakers.

With participation from customers, suppliers, public officials, and Lesaffre’s CEO Antoine Baule, Lesaffre formally opened its state-of-the-art blending facility in Cedar Rapids, Iowa today with a ribbon-cutting ceremony.

The plant will immediately begin producing enzyme blends, concentrates, natural mold inhibitors, and dough improvers under the Saf-Pro® ingredients brand. These products will be supported by Lesaffre’s existing world-class Baking Center® in Milwaukee, Wisconsin and world-wide as well as Lesaffre’s experienced team of scientists and baking technicians who test and perfect each product.

“Enabling the growth and profitability of our baking customers is our passion and at the core of our strategy. We are pleased to offer additional capabilities and flexibility to our clients with this important investment” said Tom Benner, President of Lesaffre Yeast Corporation. “We are very proud of our teams and their accomplishment in making this facility ready for market”.

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ADM Expands Range of Vanilla Capabilities with Agreement to Acquire Rodelle

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Acquisition includes equity stake in farmer cooperative in Madagascar, part of the most extensive vertically integrated supply chain in the vanilla industry

Archer Daniels Midland Company (NYSE: ADM) announced today that it has reached an agreement to acquire Rodelle Inc., a premium originator, processor and supplier of vanilla products.

Rodelle, founded in 1936 and based in Fort Collins, Colorado, originates, processes and sells premium vanilla products, including organic and traditional extracts, beans, alcohol-free flavor and paste. The company also sells non-vanilla products, including flavorings, extracts, spice blends and organic spices. Rodelle provides ingredient solutions to major food and beverage makers, as well as directly to consumers, with a premium retail brand that can be found in the baking aisle of most grocery stores in North America. The company’s sales last year were approximately $40 million.

Rodelle’s supply chain is unique among major vanilla processors. In Madagascar, the company owns a stake in Federation Sahanala Vanille — a joint venture between Rodelle and a partnership of local associations that now includes more than 2,100 registered vanilla farmers — and is capable of producing industry-leading volumes of certified organic vanilla. Rodelle also has a strategic partnership with Gourmet Gardens, providing sourcing of vanilla in Uganda. By removing the third parties that are typical in other vanilla processor supply chains, Rodelle is able to offer competitive pricing and a reliable supply.

“With the acquisition of Rodelle, we are continuing to grow our value chain by enhancing what is already one of the most comprehensive portfolios in the flavor industry,” said Scott Olstad, president of ADM’s North American WILD Flavors business. “Not only is vanilla one of the most popular and enduring flavors, but Rodelle’s integrated supply chain will allow us to offer an unparalleled range of certified organic and natural vanilla ingredients for today’s health-conscious consumers. The addition of Rodelle will give us immediate capabilities in both the retail and commercial vanilla markets, and we see significant opportunities to expand the business. We’re looking forward to working with the great Rodelle team to help build on their impressive success.”

Rodelle has about 70 full-time employees. The company operates a 65,000-square-foot extraction and processing facility in Fort Collins; the modern plant was built in 2008 and expanded in 2014, and includes labs for testing and R&D.

“This acquisition represents another important step in our strategy to create shareholder value,” said Vince Macciocchi, ADM’s senior vice president and president, Nutrition. “Rodelle will be a key part of our integrated human and animal Nutrition business — a business that we are focused on growing. Earlier this summer, we announced two important additions to our Nutrition business unit: Neovia, a global leader in value-added animal nutrition products, and Probiotics International Limited, a U.K.-based provider of probiotic supplements for human, pet and production animal use. With these and other transactions, we are strengthening our position as the go-to provider for nutrition customers around the globe, and we are excited about the benefits for customers and shareholders alike.”

“We are extremely excited to have reached this agreement, and look forward to joining the ADM team and contributing Rodelle’s expertise in vanilla products to another well-established flavoring industry company,” said Joe Basta, Rodelle co-founder. “The Rodelle brand and our loyal customers will benefit greatly from ADM’s technical expertise and commercial capabilities. The core of our business will remain unchanged, and our customers can expect the high-quality vanilla and baking ingredients they have relied on for over 80 years.”

“We see a natural synergy between Rodelle’s vertically integrated supply chain that brings consumers closer to vanilla farmers and ADM’s global reach and technical expertise in the flavor and food ingredient industry,” added Rodelle co-founder Dan Berlin. “In joining forces with ADM, Rodelle will be able to leverage even more value for our customers, employees, farmers and shareholders.”

ADM anticipates completing the transaction, which is subject to regulatory approval, in the third quarter.

Forward-Looking Statements

Some of the above statements constitute forward-looking statements. ADM’s filings with the SEC provide detailed information on such statements and risks, and should be consulted along with this release. To the extent permitted under applicable law, ADM assumes no obligation to update any forward-looking statements.

Source: ADM

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Discover the new face of Flexipan

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When Demarle invented the FLEXIPAN®, it revolutionized the world of baking and pastry making. Today, FLEXIPAN® is THE reference for flexible molds and is one of the best-selling pieces of equipment for cooking and baking professionals. More than 30 years since its first inception, we present to you the brand new face of FLEXIPAN® – La Signature De L’Excellence. Below is a summary of the revised FLEXIPAN® range, and make sure to check out the video for more detailed information!

FLEXIPAN® ORIGINE is the original flexible mold! One of a kind, the FLEIXPAN® ORIGINE has been recognized as the culinary professional standard for more than 30 years.

Considered avant-garde when it was invented the FLEXIPAN® AIR (formerly Silform®) has become a must-have tool in bread making and bakery arts. With its perforated texture and same silicone and glass-fiber construction as FLEXIPAN®, it is ideal for producing calibrated products and offers its greatest advantages during baking.

The FLEXIPAN® INSPIRATION range is the high-performance solution for both straight-edged and more detailed, complex shapes. With 100% platinum silicone construction, it will be your new source of inspiration for your creations. Give your creativity free reign with FLEXIPAN® INSPIRATION.

Source: Bake trends

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