Bakery
MARCH 2020 No. 3
Journal for bakery and confectionery professionals www.foodreview.co.za
Discover a new world of bakery solutions
Natural colours drive clean labels | The power of alternative flours Accurate quality control gives you the edge
New synthetic long-life, high-temperature grease for the food and pharma industries Klüberfood NH1 74-401, suitable for long lubrication intervals in a large variety of applications. The grease, designed for incidental food contact, combines the high performance and load-carrying capacity of a synthetic base oil with the versatility of an innovative urea thickener. This high-temperature grease provides a wide service temperature range and can be applied in rolling bearings up to 160°C, and even up to 180°C (short term) with appropriate re-lubrication intervals.
Applications: drive roller bearings in ovens and proofers, conveyors and motor bearings, roller bearings in packaging and labeling machines, and camshafts and linear guides with sliding movements
Speciality lubricants made by Klüber Lubrication help you to reduce labour cost, spare parts cost and energy consumption – a comprehensive solution for all your lubrication needs. Please contact us for a technical consultation, site visit or more information. Contact no: 011 908 2457/8/9 or email: sales@za.klueber.com https://klueber.com Follow us on LinkedIn Visit us on YouTube
EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: Allison McCallum
ADVERTISING Sales Executive: Anita Raath +27 (0)82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0)83 260 6060 carla.melless@newmedia.co.za
Bakery Journal for bakery and confectionery professionals MARCH 2020 No. 3
2 News
Palsgaard grows its footprint
Powerbake for clean label products
Quality defines the whey permeate market
Consumers still sweet on sweets
Sustainable, wheat-based solutions
Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmedia.co.za
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The perfect topping for all occasions
PUBLISHING TEAM
8
75 years of naturally milled ingredients
Sales Executive: Candida Giambo-Kruger +27 (0)71 438 1918 candida.giambo-kruger@newmedia.co.za
CIRCULATION
General Manager: Dev Naidoo Production Controller: Mandy Ackerman Art Director: David Kyslinger david.kyslinger@newmedia.co.za
10 Are you top of the quality game?
Published by New Media, a division of Media24 (Pty) Ltd.
MANAGEMENT TEAM MANAGING DIRECTOR: Aileen Lamb COMMERCIAL DIRECTOR: Maria Tiganis BRAND STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone CEO: MEDIA24: Ishmet Davidson HEAD OFFICE New Media House, 19 Bree Street, Cape Town 8001 PO Box 440, Green Point, Cape Town 8051 Tel: +27 (0)21 417 1111, Fax: +27 (0)21 417 1112 www.newmedia.co.za
Bakery Review is published by New Media Publishing (Pty) Ltd. Views expressed in this journal, other than where specifically stated, are not necessarily those of the publisher. The editor welcomes for publishing consideration news items, press releases, articles and photographs relating to developments in the food and beverage industries. No responsibility is accepted should contributions be lost. Bakery Review is printed and bound by Tandym Print.
Readers are prohibited from using the contact details displayed in any advertisement or editorial within the pages of this publication to generate and/or distribute unsolicited bulk emails or other forms of mass marketing correspondence.
12 Natural colours for clean labels 14 Is your oven balanced? Advertising index IFC 7 9 10
Klueber – www.klueber.com Vivit Foods – www.vivit.co.za Cereal & Malt – www.cerealandmalt.com Matrix Software – www.matrixsoftware.co.za 11 Savannah Fine Chemicals – www.savannah.com 13 Roha – www.roha.com 14 Electronic Industry Supplies – www.eispty.co.za IBC Tongaat Hulett Sugar SA - www.huletts.co.za OBC Prac-Pak – www.pracpak.co.za
Ed’s note
JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 713 9024 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146
11 Alternative flours all the rage
Let your imagination run riot
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taste for international flavours is bringing flours made from ancient grains to the bakery. There are also some rising stars in the mix such as fruit and vegetable flours. These include new variants like cauliflower, coconut and banana in addition to the traditional variety of nut and seed blends. Super flours offer more fibre and protein to baked goods. Finding ways to incorporate ingredients like acai berries, coconut, cacao, and other superfoods can mean a financial boon for your bakery. Flour isn’t the only area where baking opportunities are growing. Bakers can now look beyond the standard sweeteners of sugar, stevia, maple syrup, and honey and explore other sources like pomegranate, monk fruit, dates, and coconut. For those looking for an alternative to the richness of molasses or honey, starch-based syrups from sorghum or sweet potato may be the answer.
Additional trends to look out for include products like popular dessert hybrids. New combinations include brookies (brownies and cookies) to croissant and doughnut hybrids the possibilities are endless, so start playing! Plant-based proteins are finding their way into everything these days. The vegan market is not the only target with these ingredients. Offering sweet and savoury baked goods that are also rich in protein can put your offerings in front of an entirely new market. Bakeries have become extremely creative with their pastries and other sweet treats over the years while leaning on the traditional side of their breads and biscuits. Adding a touch of smokey or savoury flavour to these items will create a unique profile that may appeal to a large niche audience. Happy baking,
BAKERYREVIEW MARCH 2020 3
N E WS Sustainability Champion at last year’s Food Palsgaard expands footprint with acquisition Ingredients Europe Innovation Awards. of Turkish distributor DuPont launches The Danish emulsifier ingredients supplier PowerBake for clean acquired 90% of the company’s shares in label products February with Teknaroma’s previous owners retaining 10%. The deal reinforces a long-standing relationship between the two parties. Teknaroma had exclusive distribution rights to Palsgaard products on the Turkish market since 1997. Palsgaard will now look to build on its operations in Turkey and the surrounding markets. It will focus on offering highquality products supported by a local application centre and the companies’ combined technical expertise. Teknaroma managing partner Cengiz Altop became managing director of Palsgaard Teknaroma. Jakob Thøisen, CEO of Palsgaard, says, “Teknaroma has successfully represented Palsgaard in the Turkish market for more than 20 years. Adding the business to the global Palsgaard family will offer significant advantages to all parties.” Palsgaard, often referred to as the inventor of the modern plant-based food emulsifier, has plans to expand Teknaroma’s existing application facilities in Turkey. The facilities will cover chocolate and other categories, including bakery and dairy. Altop explains, “We will become part of the global Palsgaard operation and gain access to its vast resources. This will make it possible for us to expand our activities in the Turkish market and beyond, allowing us to achieve new levels of success. Teknaroma will also become the application centre for the area, which will enable us to strengthen our partnerships with important customers.” The purchase of Teknaroma means Palsgaard has seen its global headcount rise to 572 across 17 countries. It also now has subsidiary sales offices in 14 countries. Palsgaard, which celebrated its centenary in 2019, recently became the first emulsifier ingredients company to achieve carbonneutral production and was named
DuPont Nutrition & Biosciences (DuPont) has
Powerbake is a unique emulsification solution that allows improver houses and bakeries to meet consumer demand for clean label products
announced the launch of its PowerBake 6000 and 7000 enzyme series specially developed for European recipes. The enzymes offer improver houses and bakeries an emulsification solution that preserves the taste and quality of white bread and buns while meeting customer demands for clean labels. The solution is complementary to the broader range of DuPont Danisco ingredients for the baking industry, including traditional emulsification technologies. The new series was formulated to create an optimised, cleaner label product while maintaining quality. The enzymes show an improvement on volume by 5% to 15% and initial softness by 10% to 25%, with zero compromise on crumb structure or shock tolerance when compared with traditional emulsification solutions or existing clean label options on the market. The enzyme solution is based on DuPont’s new lipase, specifically developed for its role in emulsification and its benefits for crumb structure and dough strengthening. It enables the replacement of mono- and diglycerides while maintaining product quality. PowerBake 7000 series is a DuPont oxidative module developed to ensure the best possible performance in white bread and buns. Used in combination with the PowerBake 6000
Jakob Thøisen, Cengiz Altop, Anders Brix and Özer Önügören
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series, it enables the replacement of monoand diglycerides + SSL or DATEM.
Focus shifts to quality in growing whey permeate market Quality is vital in the rapidly growing whey permeate market, says Arla Foods Ingredients. Whey permeate is a milk solid with around 80% lactose content. As a bulking agent, it is a highly cost-effective replacement for skimmed milk powder, lactose and sweet whey powder. The ingredient’s potential in food applications was long untapped. Improved filtration technology has allowed the creation of high-quality permeate. In 2017, powdered permeate received a Codex Alimentarius international standard, helping raise its profile and establish trust. Permeate is increasingly used by multinational brands, particularly in categories such as chocolate and biscuits, but also in hot drinks, dairy and desserts. Innova figures show that the number of new products containing whey permeate has more than doubled in the past five years, growing from 169 in 2015 to 387 in 2019. Arla Foods Ingredients believes that the Codex standard and increasing demand will lead to a market where quality factors such as mineral profile and microbiological requirements are as important as cost-effectiveness.
Whey is very effective as a replacement for skimmed milk powder
Consumers still sweet on indulgent treats The rise of veganism and the growing popularity of plant-based and clean-tasting foods are giving consumers more lifestyle choices. There is increasing evidence that many are unwilling to give up on their indulgent treats, per inclusion specialist Pecan Deluxe Candy. Although the public wants the food industry to make food healthier (the drive for free-from and plant-based foods are a testament to that), people still have a sweet
N E WS
tooth for traditionally indulgent items like baked goods, premium desserts and biscuits. Demand is also growing from manufacturers for more innovative flavour inclusions. The growing choice of guilt-free sweet snacks and desserts is changing the landscape for health-conscious and price-sensitive consumers, with significant success in reducing sugar content in some branded products. The implication could be drawn that there will still be a market for traditionally sweet foodstuffs. Baked goods, as an impulse buy, take home or artisanal, and even as a snack, are growing in popularity in the UK with 33% of people snacking on bakery products in place of a main meal, per a survey conducted by FMCG Gurus. Research also indicated that the top three sweet flavours are vanilla, chocolate and caramel, with ring doughnuts crowned the most popular sweet baked product. Graham Kingston, Pecan Deluxe EMEA managing director, believes in offering a diverse range of options for all foods. The company can supply plant-based inclusions which may be suitable for veganfriendly applications. He explains, “Adventurous consumers may want to break the habit of gorging on unhealthy snacks but they also seem reluctant to give up their indulgent treats. This is helping to drive demand for bakery and other sweet snacks as well as luxury desserts. We are introducing innovative inclusions all the time across multiple applications to cater for trending flavour combinations.” Whether satisfying new snacking habits or moments of indulgence, more variations
Loryma supplies wheat proteins, wheat starches and functional blends for multiple, future-proof applications
are being added to the menu mix to cater for consumer tastes in both local and globalised dishes, wanting exotic flavours from afar but also the taste of home in restaurants and quick service chains. Pecan Deluxe products are made using natural colours and flavourings in strict allergen-controlled, BRC A-grade facilities. The company is constantly innovating to develop new flavours and textures and can create bespoke products to customers’ specifications.
Sustainable, wheatbased solutions With a growing world population, demand for protein is continually rising. A combination of ecological and ethical concerns means consumers are seeking vegan sources. To improve the texture and taste with the nutritional value of vegetarian and vegan alternatives, Lory Tex textured wheat proteins are the obvious choice. Neutral in odour and flavour,
plant-based protein enrichment with Lory Tex is highly flexible: several forms and colours are available for use in a variety of food concepts. As part of the company’s functional blends portfolio, Lory Bake Cereal Binder and Lory Bake Muffin HP allow for the creation of snacks that are high in protein and fibre, yet low in sugar. To round up the base portfolio, Loryma features Lory Starch native and modified wheat starches for the enhancement of bakery, confectionery and convenience products. The company’s range of functional blends enables improved coatings, breading, stability and texture of numerous finished products. Henrik Hetzer, managing director of Loryma, concludes, “Forward-looking concepts that comprise advantages in processing while also addressing current consumer demand are urgently needed. Our most important guiding principle is to develop high-quality raw materials that support industry and, additionally, offer optimised dietary impact while being sustainably produced.” BR
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VIVIT FOODS
Capturing the eyes and hearts of your customer Vivit Foods adds value to customers by processing delicate fruit, vegetables and other ingredients through smart solutions to maintain its integrity, quality and taste.
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ruit has been a classic ingredient in pastry products for many decades. Toppings and fillings are a colourful and delicious way to add interest, flavour and mouth feel to your baked goods, enhancing value to your customers. The company prides itself on the manufacture of customised value-added products and reliable on-time deliveries. Products are distributed nationwide in South Africa and exported globally. Vivit Foods supplies quality fruit and vegetable preparations and other confectionery products to the food and beverage industries.
“Have fun and add colour, flavour and that extra little sparkle to place your products ahead of the competition” In 2004, Thinus Grobbelaar acquired the business and changed the strategic focus to the manufacturing of high-quality products for use in the dairy, bakery and catering industry. Vivit Foods is a family-run business based upon integrity, hard work and respect. “Vivit Foods is passionate about adding value to its customers with the more than 100 years of combined experience in fruit and vegetable preparations. Our vision is to provide creative solutions for each customer’s requirements,” says Sylvia Grobbelaar Pfuhl, managing director. Vivit Foods manufactures speciality products such as clean and clean(er) label products. “The astounding array of options in our products provide ample opportunity 6 BAKERYREVIEW MARCH 2020
for caterers, bakeries and dairies to unleash their creativity. Our products include fruit toppings, pie fillings, jams, syrups and fruit preparations for yoghurt, drinking yoghurt, milkshakes and smoothies. Other products include caramel, lemon curd, custard, glazes, chocolate toppings and spreads, salad dressings, mayonnaise, vegetable purees and gourmet sauces and chutneys as well as marinades,” Pfuhl points out.
DID YOU KNOW? Vivit Foods is: • FSSC22000 and Halaal Certified, which proves the company’s dedication and commitment to food safety and excellence • SADC-registered and exports into Africa • Manufacturer of clean and clean(er) label products
Vivit Foods provides customers with the flexibility to adjust the products to suit their individual needs. Only superior quality fruit and ingredients are used. Fruit content can be adjusted for specific markets. “Our products are bake- and freeze-thaw stable on request. Packaging sizes range from 100g portion packs, 1kg to 25kg packaging and 500kg tote bins. Products are packed hot into vacuum bags
and then heat-sealed to provide longer shelf life. For the health-conscious customer, natural and preservativefree products are available,” Pfuhl notes. “Capture the eyes and hearts of your customer. Have fun and add colour, flavour and that extra little sparkle to place your products ahead of the competition,” she concludes. BR *Images supplied courtesy of Vivit Foods Vivit Foods – www.vivit.co.za
FSSC 22000 Certified Halaal approved Level 2 B-BBEE Contributor
Our Promise is inside Vivit Foods manufactures to the dairy, bakery and catering industry. We supply customised and creative products and packaging solutions
Dairy Industry
Yoghurt fruit pulps & syrups Milkshake syrups
Bakery and Catering Industry
Fruit pie fillings, Toppings, Jam Caramel treat, Lemon curd, Salad dressings, Mayonnaise & Sauces
Sweeten The Deal :
Bake and freeze/thaw stable Selection of different fruit content
Natural & Preservative free product range Standard products with longer shelf life
Celebrate life’s sweet moments!
+27(0)11 452 6730
info@vivit.co.za
www.vivit.co.za
CE RE AL & M ALT
Celebrating 75 years of excellence Cereal & Malt is a local specialist manufacturer of natural ingredients for the food and beverage industry. Ingredients in its portfolio include malt extract syrup, malt extract powder and speciality flours.
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ith roots back in 1945, the company was founded by the Heinrich family - well-known local entrepreneurs. They initially produced malt and production equipment for the sorghum beer industry. The company has been at its present site at Industria, Johannesburg, South Africa since 1951. In the mid-1980s the Heinrich family sold the business to Tiger Brands, a large food producer. The facility was then sold to current owners, the Carroll family, in 2000.
Quality production processes To produce malt extract syrup and malt extract powder, the company uses 100% barley, which features no additives or preservatives. Barley is sourced locally and grown in the Western and Eastern Cape regions of South Africa. Mainly a winter crop, the grain has successfully been
• Food safety certified. • Offers reliable service and uncompromising, consistent quality and technical expertise. • Works with customer to help them grow and deliver complete peace of mind. • Locally based, this reduces the need for customers to carry high stock levels and minimises working capital. • B-BBEE contributor.
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produced in irrigated areas around the Northern Cape region. The raw material for flour and meal are sourced locally apart from rice grain, which is imported from various countries. The process undertaken at Industria is largely automated and includes a plant to manufacture malt extract syrup, a spraydryer to manufacture malt extract powder and mills to mill various speciality flours. Process controls are monitored in-line and by analysis in the laboratory. The food safety system is compliant to the GFSI certification, FSSC22000. Products are Halaal- and Koshercertified. Cereal & Malt holds a SMETA 4 PILLAR requirement certification and is a custodian member of SAAFoST.
Technology on the up The facility adopts best practices where possible and keeps abreast of technology and technological developments. Several plant upgrades and increases in capacity have taken place in the last 20 years, which includes the following: • Meura mash filter; • Storage capacity for barley grain; • A drum dryer to manage by-products effectively; • Automated evaporation cycle; • The automation and increase of malting facilities allow for better quality malting. A new custom-design milling facility was added to allow for the separation
of allergens while increased warehouse storage capacity through the addition of racking allows improved stock holding. The most recent addition is an upgrade to the spray-drying facility with a state-of-theart spray dryer.
“The process undertaken at Industria is largely automated and includes a plant to manufacture malt extract syrup, a spray-dryer to manufacture malt extract powder and mills to mill various speciality flours” On the horizon Inulin - a natural soluble dietary fibre from the roots of the chicory plant. Inulin has proven health benefits as a replacement of sugar. Inulin is a natural prebiotic and aids in weight management. There is currently no other inulin manufacturer in South Africa. The target market for inulin is the health and pharmaceutical industry. Dark malt extract - Like malt extract syrup but made from roasted malted barley that adds colour and flavour to food and beverage products. Is commonly used to replace caramel in the food and beverage industry. BR Cereal & Malt – www.cerealandmalt.com
M AT R I X S O F T WA RE
Are your quality processes the best they can be? In the bakery industry quality control is critical. The quality process needs to be accurately documented from farm to retail to packed products. With ever-evolving processes and product lines, it is important for quality control to evolve too. customisable, integrated quality control module that allows for the elimination of paperwork by allowing users to electronically capture predefined customised templates. These documents are web-based, giving support to use with tablets and mobiles.
“Matrix Software has developed a customisable, integrated quality control module that allows for the elimination of paperwork by allowing users to electronically capture predefined customised templates” These templates can be populated with information from processes automatically, as well as update relevant data within the process for Matrix Software. These allow for improvements to quality control to be pro-actively managed, resulting in quality products for the customer. The platform is easy to use, customisable and can fit into and evolve your quality control
On premise ERP factory floor solution Time driven stock control Multiple warehouses Industry specialists Unique serial numbers Accurate stock ageing
system. This is done through the creation of your own document templates which is used to capture your data instantly. The easy-to-use platform gives quality controllers the chance to manage the process on the move and as part of the production process, with visibility of product flows at all times. BR
Matrix Software – www.matrixsoftware.co.za
Hardware integration (Scales, Printers, Probes etc) Forward and backwards traceability Manufacturing yield management Various technologies used (mobile solutions included)
SOFTWARE SOLUTION FOR THE MEAT, FOOD AND BEVERAGE INDUSTRY
10 BAKERYREVIEW MARCH 2020
www.matrixsoftware.co.za
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his process can be time-consuming and tedious, often leading to reactive corrections after results are collected. These challenges have led to the need for instant, bespoke solutions that fit each level of the production line. With instant data collection, data analysis can be done faster and pro-active solutions can be implemented. Matrix Software has developed a
SAVA N N A H F IN E C H E M I C ALS
Wheat flour has finally met its match Nutritional, gluten-free flour that can match flours for taste, texture, mouthfeel and formulation functionality is now available in South Africa.
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hen we look to date, a full 84% of consumers base their food and beverage choice on taste and other organoleptic properties. A full 500 years of culinary tradition has made wheat flour the standard for just about every kind of food product you can imagine. Artesa chickpea flour has been developed to bring pulse flours mainstream – by addressing the issues of taste, texture, mouthfeel and in-product functionality. Every aspect of ingredient development, from the sourcing and selection of chickpeas to the manufacturing of this flour has been reimagined in a drive to give you a tool to create great-tasting, nutritious food and beverage products.
DID YOU KNOW? The world is falling in love with the idea of pulse flours. They’re healthy, nutritious, good for the environment and promote sustainability.
Fast fact: Artesa chickpea flour advantages • Excellent organoleptic profile • Low glycaemic index • Fine flour-like particle size • White colour • Non-GMO and non-allergenic The new taste of gluten-free
The manufacturing process for Artesa chickpea flour removes much of the oil from the finished product – producing a clean, neutral flavour and a white colour. Combined with fine particle size achieved from proprietary milling, this allows Artesa chickpea flour to deliver numerous properties comparable to wheat flours.
Gluten-free magic Replacing wheat flour in glutenfree products often requires multiple
• Sustainable, low environmental impact ingredients – some not so label-friendly and processing workarounds to meet quality, texture and taste goals. Applications development work and panel testing across a broad range of gluten-free foods has shown that Artesa is ideal even for difficult to formulate gluten-free applications such as pasta, leavened bread, flatbreads and pastries. The range is supplied locally through Savannah Fine Chemicals. BR Savannah Fine Chemicals – www.savannah.co.za
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ROHA
Colour is an innovation game Consumer requirements for clean labels show no signs of slowing down. To tackle the drive towards vegetarian and vegan food product options, colour manufacturers must constantly innovate.
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nternational colours and ingredients manufacturer Roha aims to provide highly stable and economical solutions to food producers based on a variety of raw materials. A key market shift is a move from the use of carmine. This colour is obtained from the scale beetle cochineal and is not vegetarian or vegan compliant. This is no easy task. Carmine is highly stable and provides an intense pink to red shade across a multitude of applications. One potential replacer for carmine comes from red beet, which suffers from heat instability. The colour can fade completely in a short space of time with temperatures above 60°C.
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Some anthocyanin-based products can also give the required shade, but there are strict pH limitations and heat stability to consider. To combat this, Roha developed Natracol Cerise, a high-strength
red beet-based food colour capable of handling high temperatures for the bakery and prepared food industry. This natural colour works well in products like red velvet cake, giving dark red shades. An excellent replacement for carmine or synthetic pinks/ reds, Natracol Cerise answers consumer requirements for clean label natural colours while maintaining the required shelf life. Although only available in a powder format, Natracol Cerise is extremely water-soluble for dilution if required. In terms of other shades, Roha has several new product developments with notable stability based on a variety of raw materials. Yellow is a key colour in bakery
ROHA
and Roha has developed multiple products depending on the labelling requirement. Natracol Bright Yellow (e100 labelling) is a high-strength, encapsulated curcuminbased product with an excellent cost in use and low dosage offering bright yellow shades. For an E number-free option, Futurals Pro Bright Yellow (curcumin extract) is the go-to product. It offers excellent stability to heat and light while maintaining the intense yellow shades at a slightly higher dosage. For those who require beta carotenebased products, Natracol Vibra Yellow provides the required labelling (natural identical or fungal beta carotene). It is available in shades from yellow to orange depending on the dosage. It can also be provided in a liquid or powder form. Due to consumer demand, some manufacturers are moving away from caramel e150d. This is owing to potential issues with the production of the colouring material. Other caramel options (e150a-c) do not give the intensity or shade required. Roha has now developed its clean label caramel alternative, Futurals Pro Cinnamon Brown XL derived from apple extract. This product is completely clean label and preservative-free. It offers a golden to dark
brown shade associated with caramel colour and is suitable for bakery applications. These thoughtful and dynamic innovations are just a few in an impressive portfolio of natural colours and fruit/vegetable juice concentrates from Roha.
“Some anthocyaninbased products can also give the required shade. There are, however, strict pH limitations and heat stability to consider” “As a global company with a local presence, we pride ourselves on working closely with our customers on-site to
troubleshoot colour issues. We can also provide customised solutions to any labelling requirement. “Roha’s South African site has a variety of application facilities and food industry experts who can assist in offering customised colour solutions or advice if you need to switch from synthetic to natural colours. Our facility is also FSSC22000-certified and has access to all Roha’s global regulatory team for any requirements outside of South Africa. I can comfortably say that Roha is a onestop shop for your food or beverage colour requirements,” says regional head Africa, Carlos Reis. BR Roha – www.roha.com
BAKERYREVIEW MARCH 2020 13
E LE C T R O N I C IN D US T RY SU PPLI E S
Sell more product with well-tuned customer ovens Bakery Review asked Helmut Reussenzehn of Electronic Industry Supplies about the company’s recent exhibit at the iba show, held in Munich, Germany.
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he topic that garnered the most interest at the BakeWatch booth during the event? If you guessed food safety and kill step protocols, you’d be close. Overwhelmingly though, oven balancing was the centre of the conversation. The simplicity, compactness and sophistication of BakeWatch’s OvenBalancer were met with positive reviews. In combination with a six-input SuperM.O.L.E. Gold 2 thermal profiler, OvenBalancer is a hardy unit for a high-yield, worry-free, profit-optimising operation. You can independently validate the lateral balance of oven temperature and convective heat flow efficiency without
The system has several advantages:
bulky probes or the need for individual thermocouples. Utilising patented ECD OvenRider technology, OvenBalancer travels through your tunnel or rotating rack oven with three magnetically attached sensor panels collecting data in a six-channel SuperM.O.L.E Gold 2 thermal profiler for analysis and SPC charting. The unit confirms peak baking efficiency with scheduled use for data, which detects outof-specifications conditions before yields are affected with OvenBalancer. BR Electronic Industry Supplies – www.eispty.co.za
• Maintain baked goods quality even when integrating new ovens • Realise capacity and quality output consistency across multiple ovens • Verify oven performance during R&D and before shipment • Adjust burners and baffles/colouradors in the field and when evaluating a new unit • Puts functional ingredient performance in the best light • Lose the heft of bulky sensor bars and inconvenience of placing individual thermocouples. Measure burner temperatures and convective heat flow laterally or vertically with easy attachment and set-up. OvenBalancer makes life simple and output exceptional.
BENEFITS: • Optimise package weights without coverage • Optimise active ingredients benefits • Produce consistently High Quality Product – at all locations • Rapidly transfer baking processes between ovens & locations • Consistently finds the slowest t bake areas to optimise yield • Reduce energy usage by minimising bake time • Optimise output per BTU consumed • Easy to use, works with industry standard M.O.L.E® Profilers • One piece probe, solves multiple thermocouples insertion difficulty • Removes operator as a measurement variable • Software saves analysis time with automatic S-Curve reporting • MAP automatically locates, detect and identifies: Start Temperature, Yeast Kill Temperature, Gelatinisation, Arrival and End Temperature.
The portable, programmable BakeWATCH® Profiling Kit offers a method to measure, record, and document both baked goods and oven temperature variations in conveyorized and rotating rack ovens in an easyto-transport configuration, in-transit without interrupting production. Profiling 6-dough pieces is also at the heart of in-transit data collection for the AIB Kill Step Protocol to produce FSMA compliance records with BakeWATCH Kill Step Calculator automation software.
Contact details: Tel: +2711 726 6758 | Fax: +2786 510 7402 E-mail: hreispty@iafrica.com / rreispty@mweb.co.za Web: www.eispty.co.za 14 BAKERYREVIEW MARCH 2020
It’s more than an ingredient... It’s the whole solution. Huletts has a sweetening solution for
The Huletts range is available in various
every manufacturer in the food, catering,
pack sizes (25kg; bulk and semi-bulk);
baking, confectionery, pharmaceutical
backed by active quality assurance
and beverage industries.
systems to deliver consistent quality
It is the only local manufacturer that offers a wide range of industrial speciality sugars: • White granulated, speciality and milled sugars for inner and outer perfection • Speciality brown sugars with distinctive flavours, textures and colours • Liquid sugars and liquid fructose
and meet the required food safety and customer requirements. Certifications include: • FSSC 22 000
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•
•
Artificial sweeteners are also available at our Cape Sweeteners Division. www.hulettssugar.co.za
1 READ STREET ♦ CNR HARRIS DRIVE ♦ OTTERY ♦ CAPE TOWN ♦ SOUTH AFRICA
Converters of flexible packaging materials and allied products • Polypropylene (BOPP) / Cellophane • Bio-degradable starch based film • 3 side sealed laminated pouches • Stand-up pouches, with or without zipper • Stand-up pouches, with or without spouts
Tel: (021) 704 1135/6/7 | Fax: (021) 704 1210 | Email: pracpak@iafrica.com | www.pracpak.com