Sparc checkweigher saves free-from bakers ‘dough’ We’ve got a crisis on our hands! The
Graham, European Sales Manager for
variables must be factored in to
recent free-from boom in pop-culture,
Sparc Systems explains.
maintain batch-to-batch consistency.
allergies, has led to free-from products
Free-from products typically
Inspecting up to 12,000 dough pieces
becoming increasingly integrated into
use expensive ingredients in the
per hour, Sparc Systems’ Hestia Dough
people’s daily diets. But with prices of
manufacturing process; some
Checkweigher provides free-from
key ingredients used in a range of free-
costing 2-3 times more than
bakers with unparalleled weighing
from products soaring dramatically, this
their conventional counterparts.
precision and speed.
industry, worth an estimated £652m to
Additionally, due to rising allergens,
the UK, needs to adapt and eliminate
segregated production zones
Producing high quality and tasty
costly giveaway.
are critical to eliminate cross
gluten-free bread with comparable
contamination. Even more essential
volumes and texture requires a degree
Rice flour is an integral part of gluten-
given the introduction of ‘Natasha’s
of experimentation using different
free bread, cakes, baby food and
law’ this October.
flour substitutes. When the perfect
on top of a growing epidemic of food
desserts. With the cost of it rising
free-from dough and process has
by 26%, bakers are scrambling for
Understanding the processing
been achieved, the next challenge is
a solution to keep production costs
formulations in all free-from products
maintaining a consistent weight and
as low as possible. This is where
is vital. In free-from bakery categories,
bake.
checkweighing comes in as Charlie
for example, several processing
46 FDPP - www.fdpp.co.uk
