eb digital vol 4 2013

Vol.4, 2013

www.worldbakers.com

NEW 2014 EVENT...

EUROPEAN BAKERDigital digest

ITE Group plc has announced WorldFoodWarsaw. The inaugural event will be held9-11 April 2014, at the International

Expocentre, EXPO XXI in Warsaw, Poland.The event will feature an array of food

and drink products, including: gourmetfood, organic produce, food ingredientsand food packaging & equipment.ITE’s Head of Food Division, Tony

Higginson comments, “The introduction ofWorldFood Warsaw is yet another positiveaddition to the WorldFood portfolio, andthrough ITE’s expertise, WorldFood Warsawwill create an unrivalled marketplace forinternational food and drink exporters.”Ingredients Warsaw will take place

alongside the event. For more information,visit www.worldfood.pl

WOULD YOU LIKE A FREE SAMPLE ISSUE OF OUR PRINTED MAGAZINE? Please email: [email protected]

publication

IBIE SET TO LIFT-OFF

All eyes in the global bakery industry for2013 will turn to Las Vegas and IBIE forthe latest developments, innovations,

trends and what-you-need-to-knowinformation.It’s almost a matter of ‘be there or be

square’ as the United States once againshapes up to deliver its answer – trade showwise – to France’s Europain and Germany’siba.All three are top events, do not get me

wrong. And each has its own unique qualitywhich makes it slighlty different from theothers. Without type-casting, Europainboasts that Gallic flair; iba runs withTeutonic efficiency while IBIE is, well, big,brash and a totally American event, with allthe required hullaballoo.Behind those facades, however, lie three

major world events for the global bakeryindustry.So, next month, more than 20,000

baking professionals from every segment

of the market will converge in Las Vegas forNorth America’s largest, mostcomprehensive trade event of the year. According to the organisers, IBIE, or the

Baking Expo as it is also known, is the one-stop event for the movers and shakers inthe global baking in dustry.“Now, more than ever, it brings it all

together, connecting a record number ofindustry buyers and sellers with thetechnology, resources and opportunitiesthey need to maximise their success.”Thousands of baking professionals –

directors and managers from everyindustry segment – get down to businessat IBIE, finding new technologies, trackingissues and trends and getting answers andideas to move their operations profitablyinto the future. And, among these 20,000 will be

representatives of this magazine and itssister titles, Biscuit World and Asia PacificBaker. See you there!

Svjetlana Krznaric - [email protected]: 00 385 99 6214 594

Editor: Andre Erasmusemail: [email protected]

To Advertise contact: Nick Thorp - [email protected] Tel: 00 44 1883 734582

www.worldbakers.com

publicationwww.dupont.com/recipe

European Baker Magazine - Digital Digest • www.worldbakers.com 33

Arla Foods Ingredients from Basking Ridge, New Jersey, hasreceived a sought-after ‘Honourable Mention’ in this year’sB.E.S.T in Baking awards, a programme that rewards

companies for their efforts in the area of sustainability.Judges in the awards, which are run by the organisers of the

IBIE trade show, recognised Arla Foods Ingredients for its market-leading Nutrilac egg replacers. These offer a range of environmental gains in bakery

applications – in addition to their many cost and performance-related benefits.Nutrilac egg replacers are manufactured from fractionated

dairy proteins, offering a completely natural, high quality andeffective alternative to eggs in baked products. When used to replace all, or a proportion, of the eggs in a

recipe, they offer significant sustainability benefits.These include reduced energy usage. Unlike liquid whole egg,

Nutrilac egg replacers do not require refrigeration, leading toreduced power usage. Another benefit is lighter shipping loads.This is because Nutrilac egg replacers are used in lower dosagesthan real egg ingredients, cutting down on freight volumes.,Finally, there’s the benefit of reduced wastage. The longer shelf

life means Nutrilac egg replacers suffer no microbial spoilage,helping to minimise waste levels.Terese O’Neill, Regional Sales Manager at Arla Foods

Ingredients, said: “Nutrilac egg replacers have establishedthemselves as the best-performing egg replacers in the bakerysector. But what is less well known is that they can also helpcompanies enhance their sustainability credentials and reachenvironmental targets in their CSR strategies. Gaining this‘Honourable Mention’ will help us communicate this addedsustainability dimension – which complements the technical andfunctional benefits provided by Nutrilac egg replacers.”

TOP ENVIRONMENTAL AWARD FOR ARLA

Pick of the News

European Baker Magazine - Digital Digest • www.worldbakers.com4

German company GBT BäckereiTechnologie (German BakeryTechnology) from Villingen-

Schwenningen in the Black Forest, hasdelivered an innovative production system forbread for toasting to Peking. GBT has been successfully active in China for

many years. The technical know-how of thecompany is much in demand from the Chinese.There is no question that rice remains the

number one food product in China. However, the demand for bread and baked

goods is ever-increasing. GBT BäckereiTechnologie is profiting from thisdevelopment. GBT delivered 4 giant 40 footcontainers to China to Guchuan Bread FoodCo., Ltd. in Peking, one of the largest bakeries. The freight: A carefully dismantled GBT

production system for toast bread.The state-of-the-art, almost completely

automated system was designed, configuredand optimised by an expert GBT teamaccording to Guchuan’s specifications for thepreparation and processing of a special whitebread dough for the Chinese market. The project and system assembly are supervised and

monitored by Fons Olfers, a project manager with 33 years ofexperience and who has been at GBT for seven years.GBT has decades of experience in the construction of industrial

bread systems, baguette systems, custom systems such as tunnelovens and is optimally set in the Chinese market.

The business with its representative Fortune has a servicebranch located in every province in China.In addition, the company has been present for the last three

years in the sector trade fair in Shanghai, to ensure customer careand demonstrate innovative technology ‘Made in Germany’ – andwith success: German technology and know-how is very valued inChina.

CHINESE RATE GERMAN TOAST AS TOPS

PICK OF THE NEWS

4


Extending a cake’ssensory freshness fitsseamlessly into

Zeelandia’s innovationstrategy, says Global R&DDirector Michiel Bruschke. “One of the four key

themes in our R&Dprogramme is to helpcustomers improve theirend-product performance. “As the periods between

production andconsumption becomelonger, many bakers arelooking for ways to keepcakes perfectly freshduring that time. “While for others the

focus is on increasing thequality of their cakesduring the existing shelflife. In both cases, thechallenge is to retain thecake’s initial freshness foras long as possible.” Bruschke defines this

initial freshness as ‘the quality the cake has the day after it’s beenbaked, which is when most cakes are at their best’.Freshness can be extended by using enzymes, a technique that

has been commonpractice in bread-makingfor years. For cake, it is adifferent story, saysBruschke. “Until recently, none

of the existing enzymeswere suitable for theparticular combinationof sugar, fat andmoisture found in cakeproducts. The most common

enzymes used in bread,amylases, help preservefreshness by changingthe structure of starch ina way that allows it toretain moisture better. “This process is kick-

started by the enzymes’natural tendency tobreak down starch andconvert it into sugar.However, cake productsalready contain relativelyhigh amounts of sugars,

which render the traditional amylase enzymes more or lessinactive.”But in recent years new enzymes have been developed.

FEATURE

KEEPING FRESH FOR LONGER


FEATURE

Although these were not primarily designed for cake applications,Zeelandia’s R&D specialists were quick to spot their potential. “They looked promising, although we weren’t immediately sure

that they would deliver the desired effect in cakes”, says Bruschke. “So over the past few years we’ve closely monitored the

technological progress made by enzyme manufacturers and theirproduct improvements, and we’ve spent a lot of time testing theenzymes in a wide range of cake applications. “You need to know exactly how each enzyme reacts in specific

conditions and applications.”But the first hurdle in converting a promising technology into a

proven solution wasn’t so much of a technical nature. “The first question we had to ask was: how do you define

freshness? And how can you objectively determine whether aparticular enzyme really extends sensory freshness?”This question could partly be addressed in Zeelandia’s

laboratory, where parameters like elasticity and resistance topressure can be measured precisely using sophisticatedequipment. “But to cover the whole range of freshness criteria – including

moistness, crumbliness and mouthfeel – you have to rely onpeople to do the tasting”, says Bruschke.“Of course, we routinely use consumer panels. Tasting sessions

like these produce useful results, but ultimately they aresubjective. “That’s why we set up a Sensory Panel, a group of external

experts who have been trained to describe their sensoryperceptions using a shared, highly specific language. You couldsay their sensory perceptions have been calibrated, so theirassessments become an objective measure of freshness.”Armed with this method, Zeelandia could start experiments

with different combinations of enzymes, when necessary incombination with other ingredients such as emulsifiers anddextrines. This resulted in a concentrated mix, called XFresh, which

yielded impressive results in tasting panels. Four-week-old pound cakes were rated virtually as fresh as

one-week-old equivalents. When comparing three-week-oldmuffins, the muffins made with XFresh technology wereperceived as 50 per cent fresher. “We started out by developing a mix for pound cakes, but

decided to add two varieties aimed at smaller cakes”, saysBruschke. “There’s a clear trend among consumers towards smaller,

portioned cakes, and obviously these are more susceptible todrying out.”However, Bruschke emphasises, the XFresh technology only

really comes into its own in combination with specific cake mixes. “There’s such a wide range of cake applications, not to mention

the wide range of tastes among consumers in different countries,that you can’t really expect one solution to meet all needs. “For example, most Dutch consumers prefer cake to be quite

moist, compared with their German or Spanish counterparts. “That obviously affects the local definitions of freshness - which

in turn may mean that you need a different combination ofenzymes and other ingredients to achieve the desired result.”According to Bruschke, XFresh technology should first and

foremost be seen as a toolbox for creating tailor-madesolutions. “We’ve built up a huge database with information on dozens of

enzymes and their effects. We also have a tried-and-testedmethod for describing initial freshness. Through our local R&Ddepartments, that information can be used to help customerscreate cakes with extended sensory freshness. “Maybe specific applications call for a slightly different mix of

enzymes. It’s also possible that some adjustments may be neededin the customer’s cake mix, in which case we’ll work with them toreach exactly the right balance. I think that’s where our mainstrength lies: we understand the baking process inside out, so weknow which controls to adjust for a perfect result.” n

FEATURE


Wheat is one of the world’s greatstaple foods and is the mainfood crop grown in the UK,

with an annual production ofapproximately 15 million tonnes.British millers use over five milliontonnes of wheat per year, most of itgrown in the UK, to produce over 4million tonnes of flour.While it is possible to make flour

from many different kinds of grain,wheat is easily the most widely usedthroughout the world due to theunique properties of wheat flourwhich allow the production of breadand other baked goods. However, the growing of quality

wheat consistently in the UK is notwithout its challenges. In June thisyear, the National Farmers’ Union (NFU)warned that Britain’s wheat harvestcould be almost 30% smaller than itwas last year due to the extremeweather the UK has experienced. Itadvised that the continually wetweather during planting time,between September and December,had resulted in less wheat being

planted and that subsequent bad weather including flooding andheavy snow fall had not been conducive to a high yield. As a result, earlier this year, breakfast cereal producer, Weetabix,

which has a policy of sourcing domestic wheat for all its products,announced it would have to temporarily scale back production ofsome of its brands due to the poor wheat harvest. But crop productivity and quality is not just a domestic

concern. There is a well-documented growing global foodrequirement. In fact, the Food and Agriculture Organization of theUnited Nations (FAO) predicts that worldwide food productionwill need to increase by over 40% by 2030 and 70 per cent by2050.As wheat is one of the world’s most important food crops,

providing an estimated 20 percent of calories consumed by thehuman race, good crop yields are essential. However, according toRothamsted Research, since 1980 the rate of increase in wheatyields has declined and with the average farm yield of wheat in

EXPERT VIEW

Gary Tucker & Simon Penson

SORTING WHEAT FROM CHAFF

Given that wheat is one of the staple food sources in theworld, its use in the world of baking is important andfinding new wheat crops and evaluating the harvestpotential is an ongoing job.

Gary Tucker (above)

and Simon Penson


the UK currently at 8.4 tonnes per hectare, their aim is to improvethis by providing the knowledge base and tools to increase UKwheat yield potential to 20 tonnes of wheat per hectare withinthe next 20 years.Industry experts agree that cutting-edge scientific research on

some of the critical factors responsible for plant productivity, cropquality and agricultural sustainability play a vital role in helpingfarmers and agribusinesses improve crop yields while protectingthe agricultural environment. Millers depend on farmers to grow enough grain of the right

type and quality for milling different kinds of flour required by thebaking industry. According to the National Association of Britishand Irish Millers (nabim), over the years there have been vastimprovements in the quality of wheat produced in the UK. In fact,occasional poor harvests notwithstanding, millers now sourcemore than 80 per cent of their supplies from British farmers,compared with less than half that in the late 1970s. Of course, different varieties of wheat will be milled into

different types of flour and farmers therefore have to select theright, commercially viable wheat to grow. They also need toensure they achieve the right technical standards (eg in relationto grain protein content and quality), make sure it is kept free ofinsects and potentially harmful contaminants, and, at the sametime, protect the environment through compliance on the correctusage of fertilisers and pesticides, if required. Millers work closely with plant breeders to assess new varieties

before they are available on a commercial scale, so that growershave a clear indication of the likely market for the grain. Everyyear, new wheat varieties are introduced by plant breeders asolder varieties become less productive. Plant breeders have madetremendous progress over the years continually introducing newand improved varieties of wheat which will cope with thetemperate and highly changeable British climate while producingconsistent quality and improved yields. The evaluation of new wheat varieties is carried out by a

consortium comprising the Home Grown Cereals Authority(HGCA), the British Society of Plant Breeders (BSPB), nabim andthe Maltsters Association of Great Britain (MAGB). The project is managed by HGCA, and considers both

agronomic and quality performance for each candidate newvariety. For wheat, independent quality testing is carried out by

Campden BRI. The main output of the project is the HGCA’s Recommended

List, which provides advice to growers on the performance andquality of each variety.Nabim categorises UK wheat varieties into one of four groups

in order to give farmers and indication of the likely use of thegrain and how much it is likely to be worth, helping growers andtraders define markets for their wheat. Nabim’s Variety Working Party uses test data from Campden BRI

and nabim members to group the varieties and this information isreleased each year in its annual wheat guide. Campden BRI’s Cereals, Milling and Baking function supports

the industry with a number of services including its wheat varietyidentification services to help clients match variety to end-usesuitability, provide routine variety checks and offers independentanalysis as required for potential disputes. The services offered by Campden BRI’s experts are used to

support the cereals and related industries through identificationof all current UK and commonly imported third-country wheatvarieties; composition of flour blends; troubleshooting flourquality issues; better understanding flour functionalityrequirements for specific products; and quality assurance ofwheat and flour in relation to contamination/qualityResearchers and scientists in the industry are continuing to

work hard to develop new wheat varieties that will provideimproved yields. Earlier this year, scientists at the National Institute of

Agriculture Botany (NIAB) in Cambridge announced UK wheat

EXPERT VIEW


yields could be boosted by up to 30 per cent introduction of a newwheat bred from a wild grass species. NIAB has recreated a variety using a cross between an ancient

wheat and wild grass species that occurred in the Middle East 10,000years ago. The result is a line of wheat which, when crossed with modern UK

varieties, could offer new sources of yield improvement, droughttolerance, disease resistance and input use efficiency.According to the NIAB scientists, the new breed recaptures some of

the variation from the wheat’s ancient wild relatives that have beenlost during the domestication of wheat as agriculture has progressed. Fully crossable with modern wheat, these wheat lines provide an

effective bridge for transferring novel sources of genetic diversity fromwild relatives into varieties already grown by farmers across the UK.

BAKING TECHNOLOGyThe quality of wheat flour is very important to bakers, as it affects

the overall quality of end products. This quality is influenced by anumber of factors including changes in climatic conditions such asrainfall and temperatures, milling processes used, and storageconditions. Wheat flour is categorized by its gluten-forming properties,with ‘strong flour’ able to form the desirable gluten networks requiredfor bread making and ‘weak flour’ less able to do this and so is moresuitable for biscuit or cake. Over the years, the baking industry has become very adept at

baking goods made from flour of different quality to develop loaves,cakes and other products that consumers want to buy. Bakery innovations such as the Chorleywood Bread Process (CBP)

have revolutionised the baking industry, allowing lower protein wheatto be used with no adverse impact on the overall bread quality. Before the introduction of CBP in 1961, only a few domestic wheat

varieties were of sufficient quality to make high quality breadproducts. The CBP created new domestic markets for UK wheat and has been

a considerable commercial success for the UK.More recently, the development of functional ingredients, such as

enzymes oxidants and emulsifiers, to dough can also help bakers workwith flours that are potentially of a lower quality. Enzymes are nowviewed by the baking industry as vital processing aids with enzymessuch as amylases, glucose oxidase, xylanases and lipases often addedto bread formulations. These work in various ways to improve doughhandling and ultimately improve bread quality, while other enzymessuch as lipoxygenase work to make the crumb whiter and moreuniform.The addition of functional ingredients to wheat flour and wheat

flour dough can significantly improve some of the characteristics ofthe behaviour, technological processing and final quality of dough.These are used according to the properties of the raw materials, thetype of bakery product and the baking processes being used.

COMBINING FORCESWheat will continue to be an important staple crop for the human

race and safeguarding food production is a major challenge for futuregenerations. Maximising crops’ yield potential and protecting againstpests and diseases will be a key focus in the years ahead. It is important the wheat supply chain works together to come up

with innovative industry solutions to deal with the issue. The UK wheat supply chain is an integral part of the global agri-food

sector and adds significant value through the application oftechnology. By combining forces with plant breeders, farmers,processors, bakers and retailers as well as government, a suitableplatform to support integrated and applied research to deliverinnovative solutions can be achieved.Campden BRI supports the global milling and baking industry

sectors by offering a wide range of analytical services for wheat andflour including UKAS accredited tests, laboratory and pilot-scalemilling facilities, proficiency testing, troubleshooting and consultancyin all aspects of wheat and flour quality and baking. In addition, Campden BRI can offer an independent evaluation and

reference testing service for manufacturers of novel technologies,instrumentation and products aimed at advancing the analysis ofcereal grain and processed cereal products. n

EXPERT VIEW

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EXPERT VIEW


IBIE OCTOBER 6-9LAS VEGAS, USA

The baking industry is continuallyevolving, finding new technology andthe latest baking trends. Events like

IBIE feature product launches, the latetsregulatory and safety issues and muchmore.And this is why serious baking

professionals around the world know thatIBIE is one of the major trade events,offering a complete directory for state-of-the-art equipment, ingredient and supplysolutions.Thousands of baking professionals-

directors and managers from everyindustry segment-get down to business atIBIE, finding new technologies, trackingissues and trends and getting answers andideas to move their operations profitablyinto the future. The baking industry’s newest advances

are on full display in more than 500,000 netsquare feet of exhibit space, withinnovative technology applications forevery product category, including: rolls,cookies, sweet goods, tortillas, snack foods,cereals, biscuits and crackers, and more.

More than 800 leading manufacturersand suppliers are expected to attend,ready to show their full range of productsand resources: production equipmentand baking supplies, ingredients,packaging materials and systems,refrigeration systems, sanitationequipment, computerised technologies,transportation and distributionequipment. IBIE’s professional conference and

networking event offer unmatchedopportunities to learn from the experts,share problem-solving strategies withcolleagues and build the knowledge thatwill build business. Attendance at IBIE is growing with

each event (up 40 per cent over the lasttwo shows) and Las Vegas will see theentire industry once again cometogether: wholesale bakery plants; retailoutlets; in-house supermarkets; cateringcompanies; restaurants/hotels; artisanbakeries and more. The industry’s largest, most important

conference puts new information, expertstrategies and today's best practices atyour disposal. Featuring a daily schedule of expert-

led seminars, the Baking Expo's cutting

edge curriculum gives attendees more ofthe essential knowledge needed toimprove operations, grow business andstay in front of the baking industry'sever-changing curve. IBIE’s focused coursework covers a

range of relevant categories: bakingtechnology, food safety and security,business management, cake and cookiedecorating, artisan bread making, healthybaking and more.

FREE-FROM BAKERY TECHNOLOGYOCTOBER 10-11CHIPPING CAMPDEN, UKThe market for bakery goods free fromgluten and specific allergens hasincreased dramatically in recent years. It isnow not only a requirement for a smallpercentage of the population, but also thechoice of a much wider group. To this end, Campden BRI is offering

this unique two-day event. Thisconference will provide the foodmanufacturing sector with acomprehensive review of how thetechnological challenges associated with

IBIE LEADS THE DIARy DATES

SHOWS


gluten-free and allergen-free baking havebeen addressed to deliver productsacceptable to the coeliac sector andbeyond. The conference will focus on

understanding the issues arounddeveloping allergen-free and gluten-freebaked goods, with four technical sessionsdivided into the following themes: Theneed for allergen-free and gluten-freeproducts, allergen control and testing;how specific ingredients can be used toreplace the functional propertiesprovided by gluten and commonallergens such as soy, dairy and egg;current 'free-from' bakery research andinnovation and consumer demand andproduct supply.

PROCESS EXPONOVEMBER 3-6CHICAGO, USAProcess Expo is the largest trade show inNorth America dedicated exclusively tothe global food and beverage industry.Taking place every other in year inChicago, the event was recently namedthe nation’s fastest growing trade showby EXPO Magazine.Food industry professionals attend

Process Expo to find a wide variety ofmanufacturing solutions for all segments

of the food processing, packaging andsupply chain. Be it meat, dairy, prepared foods,

bakery, beverage, cereals or anycombination of these categories,attendees will find the latest innovationsalong with the industry experts at thisnhuge event.The Food Processing Suppliers

Association (FPSA) recently announcedthat it has added the course ‘Meeting theNeed for Electronic Track and Trace’ to theExpo’s educational programme.Presented by Kris Dornan of Rockwell

Automation, this course takes placeduring the trade show at McCormickPlace (South and North Halls) in Chicagoand admission is free of charge for allregistered attendees.“We are excited about adding this

important topic to an already stellareducational programme,” said Jeff Dahl,Chairman of the Food ProcessingSuppliers Association and BusinessManager of JBT FoodTech. “With over 30 hours of educational

programming planned throughout thefour day event, food processors will havea wide selection of manufacturingsolutions at their disposal, both in theclassroom and on the show floor.”Besides the free educational

programmes, attendees at the trade showwill also have free access to the

International Dairy Show floor andsessions in the NAMA OutlookConference. All events will run throughout the four

day trade show.

SUDBACKOCTOBER 19-22STUTTGART, GERMANY

Modern operating technology helpingelectricity-intensive craft enterprises toreduce their energy costs will be on of thethemes at südback in Stuttgart this year.The rising costs caused by the change

to alternative energy sources areincreasingly posing a challenge to thebakery trade. However, there is no time to start

worrying about this. Solutions, includingsome of a highly individual nature, mustbe found. That’s because every companyoperates slightly differently. Leading manufacturers of working and

operating technology will present thelatest equipment – for both large bakersand small craft enterprises – at südback2013.Compared with 2011, the exhibition

area at südback 2013 has increased by10,000 square metres to 52,000 squaremetres. This means that this year's eventwill be the largest ever südback. n

SHOWS

13

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