Baking the digital way

first_imgIngredients supplier Sonneveld’s European Bakery Innovation Centre (EBIC) is taking the baking industry into the 21st century. Digital cameras can record everything in iats test bakery and images they take are put on the internet so that they can be viewed anywhere in the world.Temperatures are monitored throughout the bread-making process and the end product analysed. Computers register every last statistic, from softness and crumb structure to the number of holes and cells in slices of bread, so that they can be used to create graphs and intricate diagrams.”Why? Because knowledge is power,” explains Sonneveld’s newly appointed managing director, Cees Hack.”We want to share the ambition and the passion, which is why we have opened up EBIC. We invite people from our industry – bakers, machine constructors, students and raw material suppliers – to use it as a meeting point. We believe that two heads are better than one. By sharing knowledge, we are encouraging innovation. It’s our desire to become known as the problem-solvers of the industry and we want others to share the wealth.”Geert Sonneveld, who owns the Sonneveld Group, opened the centre on 13 September, 2006, the day the group officially celebrated its 50th anniversary. Sonneveld supplies bread mixes, improvers and release agents to artisan and industrial bakeries worldwide.experiment to perfectAccording to the company, EBIC’s primary purpose is to involve its customers in new developments, allow experiments to be carried out on small production lines and to give artisan bakers an opportunity to refresh or enhance their knowledge.EBIC has a trained sensory panel that conducts a series of consumer tests on products. Members cast their votes on hand-held devices, similar to those used by the audience on the TV quiz Who Wants to be a Millionaire? Companies and bakers can use the test bakery at EBIC to try different methods of preparation and tweak recipes.”We’re very proud of the centre,” says Martin Churchill, technical sales manager for the UK and Ireland. “We think that British bakers and people in the industry can introduce more innovation into the market by using its facilities.”His European counterpart, Ruud Klasens, agrees: “EBIC is a very exciting centre and we welcome everyone from the industry to come and visit.”Sonneveld conducts research for customers and consumers and has contacts with international research institutes and technical bakery libraries across the world.”We believe that, for a baker to be successful, he must understand his consumer,” says Hack. “So one of our latest developments is researching what we believe are the four types of consumers: pure, indulgent, passionate and worldly.consumer profiles”The pure consumer will buy a product for one particular reason – for example, cost. This same category buys ’healthy’ bread for its health benefits.”Indulgent consumers have a sweet tooth. This category will stay in a bakery for an extra few minutes just to look at the cream cakes, whereas passionate consumers love the smell, the feel, the taste and want to know the origin of their bread.”They use all their senses, gathering as much information as possible. And the worldly consumer will travel miles to buy, for example, a naan bread because it tastes like those in Delhi.”But you also have to remember that consumers often switch between categories.” n—-=== Fact file ===? Sonneveld Group BV supplies an extensive range of bread improvers, bread mixes and release agents to both artisan and industrial bakeries? Major turnover comes from exports to countries in Europe, the Middle East, South America and south-east Asia? The company was set up in Sliedrecht, Holland, in 1956 by E J Sonneveld Snr and his eldest son, C G Sonneveld? In the 1980s and 1990s, Sonneveld expanded its range and introduced fruit and gelatine products, imitation chocolate, pastry mixes, almond paste, marzipan and yellow cream powders? In 1998, the company introduced liquid bread improvers for the industrial segment? Sonneveld’s most recent innovation is aimed at the artisan bakery segment: a block improver called Proson? On 6 September, 2005, Sonneveld opened its Palipro plant, the largest fully automated factory in Europe for the production of liquid, oil-based bread improvers? Cees Hack is Sonneveld’s new managing director. He took over from its owner, Geert Sonneveld, who opened EBIC on 13 September, 2006? Sonneveld conducts, and has access to, extensive market researchlast_img read more

A day in the life of…

first_imgJohn Watts works as senior technologist at ingredients supplier to the baking industry, National Starch Food Innovation. He formerly worked as process manager for British Bakels. Now, clearly relishing his new role, he takes us through a typical day.6amMost people won’t believe me when I say this, but I actually look forward to waking up every morning. The reason? My breakfast.Having a girlfriend who teaches catering is handy. She’s always keen to know what’s going on in the ingredients world. I sometimes bring back samples of our resistant starch for her to try out new recipes. She repays the favour by baking trays of muffins for me to share around the office.The usual morning routine ensues: an hour in the gym to activate my mind and body and then a half-hour drive to work, with the radio blaring. It’s the morning after the night before and I need to get the lowdown on the rugby scores.8.30amWith the whole week ahead, there’s a lot of preparation to do: samples to make, meetings to organise and problems to solve. A hectic schedule seems to be an intrinsic part of life in the baking industry.Today I’m in the lab, baking-off products with our resistant starch Hi-maize. Muffins and cookies are firm consumer favourites. In the past, these have suffered a less-than-healthy reputation, causing more and more people to turn their backs on baked goods. But Hi-maize can help to reverse this trend.The nutritional benefits of Hi-maize in baked goods are easy to explain: it increases fibre without changing taste or texture; can help keep your digestive system healthy and much more. But, it’s one thing telling customers about its product attributes, and another being able to demonstrate them. We usually add between 15-40% to replace flour, depending on the application and claims required. Often, we make up a selection of samples – some baked with Hi-maize, some without. We then open up the texture debate, asking customers to guess which ones contain the resistant starch and which don’t. Invariably they can’t decide.Work is a true passion for me. You could say it’s in my genes. My mother and grandmother both worked in the catering industry, so I’ve been involved all my life. As a result, for me, taste, texture and mouthfeel are all important.1pmThe morning flies by and I’m glad when lunchtime arrives – time for a well-earned break and a chat about last night’s game.I return to the office and pick up some messages – a sample request and a customer re-scheduling a meeting. I settle at my desk to return calls and respond to my e-mails. With administration over, I gather my things and set off to see a customer. On the way, I call the team back in Manchester to check everything’s running smoothly in the lab.2.30pmTravelling is part and parcel of my job and I’ve grown to enjoy it in the last few months. Face-to-face contact with customers is key. It’s the best way to really get to know their business and highlight how we can help them.We don’t just meet development teams though. We’ve come to realise that communication with the marketing team is equally important. They need to know what resistant starch is all about and how, with its multiple benefits, it can enrich a product’s marketing strategy.The ’potential’ customer I’m visiting today, a major player in the baking industry, wants to know more about resistant starch, its role and how it can add value to the firm’s bakery products. I talk them through possible positioning strategies, emphasising the main features and benefits.3.30pmBack on the road to see another customer. Earlier today we received a call from a baker with formulation issues. He had incorporated Hi-maize at the same rate as wheat flour and added too much water to the mix, creating problems for the dough rheology. My role, as senior technologist, is to come up with a solution tailored to the customer’s needs. Technical support is a large part of the package that National Starch Food Innovation offers and covers ingredient selection, formulations advice, product trials, legislative guidance and labelling.5pmCustomer visits over, I’m usually back at the office writing up a report of the day’s activity and planning for tomorrow. I flick through the small pile of magazines in my in-tray to keep abreast of developments in the food industry. Then I answer a few more e-mails, catch up with the other ’techies’ and finally shut down my computer.6pmOn my way out, I put a sponsorship form in everyone’s in-tray. Together with some colleagues, I’m doing a sponsored diet for Francis House Children’s Hospice, a Manchester-based charity offering families of sick children respite from their role as carers. National Starch Food Innovation has generously agreed to contribute one pound for every pound we collectively lose.On the way home I get a call requesting my attendance at the local pub quiz. When I arrive, there’s a pint waiting for me – not altogether in keeping with my new diet, but still a welcome and relaxing end to a hectic day. nlast_img read more

Gordon Polson, director, the Federation of Bakers

first_imgClimate change is a hot topic at present and one that has a direct impact on bakers as demand for biofuels increases.As part of the EU’s commitment to promote renewable energy, it is encouraging member states to produce biofuels as a way to cut carbon emissions.The Federation of Bakers (FoB) supports the role that renewable energy sources from agricultural sources can play in tackling climate change. However, this will lead to additional demand for crops such as wheat and will carry implications for the supply of wheat for bread.The mandatory target proposed in the EU Energy Package of 10 January, 2007, is that biofuels should replace a minimum of 10% of petrol and diesel for transport by 2020. It is a worry that the mandatory nature of the target could give rise to exacerbated shortages of agricultural raw materials for food production.Increased demand for wheat crops would inevitably also affect price. In fact, the EU Energy Strategy for Biofuels estimates that, by 2010, cereal prices will increase by 6-11%. This would come hot on the heels of previous wheat price rises in recent months.To ensure a smooth move to the increased use of biofuels, the FoB believes that policies should be managed in a way that does not distort the availability of agricultural raw materials for food. The introduction of financial incentives to encourage farmers to sell agricultural raw materials to the biofuel industry must be carefully managed.last_img read more

Legislation watch

first_imgThe Pensions Bill 2007, which reached its second reading in Parliament last week, could hit the baking industry hard if it becomes law. That’s the view of pensions consultancy Aon, which said the Bill will cost UK companies an extra £4bn, if it is passed.Chris Dale, head of Aon’s food and drink practice, said: “The Pensions Bill could hit the tight margins of the food and drink sector, which will have to provide pensions to a high number of part-time staff. This could see deficits soar at a time when food prices are inflating at their fastest level for 14 years, driven by increasing fuel and raw material costs. Manufacturers will be forced to pass on increased costs to consumers via retailers. This will further exacerbate the spiralling food and drink price inflation.”The Pensions Bill 2007 proposes an automatic enrolment in a workplace scheme or personal accounts for all workers, aged between 22 and state pension age earning more £5,035 a year (at 2006/07 rates). Workers would contribute a minimum 4% of their salaries, employers a minimum of 3% with around 1% in tax relief from the government.”Reacting to the perception that the voluntary pension system is irreparably damaged, the government is now resorting to the enforcement of compulsory employer contributions,” said Dale.last_img read more

Three Cooks store closed following fatal stabbing

first_imgA bakery retailer in south-east London has been closed temporarily after a fatal stabbing.Teenager Jimmy Mizen was killed in an unprovoked attack last Saturday (10 May) at the Three Cooks shop on Burnt Ash Hill in Lee.Mizen was stabbed with a shard of glass after he refused to take up the challenge of a fight from another youth.A spokesman for Solihull-based parent company Cooks the Bakery said the premises had been closed initially by police because it was a crime scene. The shop will be kept closed “until such a time as we feel it’s right to reopen” he added.Shop staff have been offered support and counselling. “They are being offered comfort, support and everything else that you would expect from a decent employer,” added the spokesman.As British Baker went to press, police had arrested a 19-year-old man in connection with the murder.last_img read more

Kingsmill continues drive to cut carbon emissions

first_imgKingsmill is to continuing in its bid to reduce carbon emissions with the introduction of new eco-friendly delivery trucks to its fleet.The brand has introduced 23 ‘Tear Drop’ and two EcoStream delivery trucks. The curve of the Tear Drop trucks’ shape resembles that of an actual teardrop, significantly reducing fuel consumption by achieving optimum aerodynamic efficiency.The EcoStream trucks have lightweight bodies and improved aerodynamics to further aid the drive by Kingsmill to reduce carbon emissions.“As a socially responsible company, we are committed to reducing our impact on the environment and specifically looking for new ways to minimise our carbon footprint,” commented Allied Bakeries CEO Mark Fairweather.“We have identified deliveries as an area we can improve on and the new eco-friendly delivery trucks will help us to continue our journey to reduce our carbon emissions.” Kingsmill became the first bread manufacturer to use the Carbon Trust’s Carbon Reduction Label in 2009. It is displayed on three best-selling sub-brands, Kingsmill’s Great Everyday White, Kingsmill Tasty Wholemeal and Kingsmill 50/50.>>Kingsmill achieves first with Carbon Trust labellast_img read more

?? Download of the week: Bakery Story, iPhone

first_imgWe know what you’re all burning to do when you step away from the bakery at the end of a busy Christmas shift: run a virtual bakery on your iPhone. Yes, no longer do you have to switch off from the bakery world in your downtime, following the launch of the Bakery Story game this month. Here, you not only design the products but also the layout of the bakery, and then sell to an online community. Incredible though it may seem, those budding bakers with crazy ambitions that cannot be fulfilled with the in-game virtual money alone, can actually spend real money in iTunes to decorate their outlets. At which point, presumably, an alert is signalled in the social services office, your kids are taken into care and you’re locked away for the safety of others.last_img read more

Flow motion

first_imgThis type of hiatus on the roads (see picture box-out, right) was repeated all over the country in the last two weeks of 2010, with delivery vehicles commonly delayed or incapacitated because of snow. Anything that delays food transport vehicles has a knock-on effect down the chain. Bakeries do not get the supplies they need; shops do not get the products they want; the public are left with gaps in their larders.Snow is the pariah in an age when the Holy Grail is to distribute bakery products and ingredients more quickly, efficiently, cost-effectively and sustainably than ever before. Chris Sturman, chief executive of the Food Storage and Distribution Federation (FSDF), says journeys took much longer in the recent freeze. But speed and reliability are particularly important in bakery where orders will often be made today for the same- or next-day delivery. “If you then have journeys that take 12 hours instead of six, the vehicle is not available to do another job, so you get a slowdown of the whole supply chain,” says Sturman.Volumes for delivery also increased over the period because customers ordered on a contingency basis during the freeze. This required more vehicles on the road. “The main issue is satisfying the consumer, having enough of the product on the shelf when the consumer wants to buy it and in the condition that we all aspire to,” adds Sturman.Norbert Dentressangle prioritised during the freeze, but director Dan Myers admits “everyone struggled”. He says: “At the moment everyone has been block-booking over the weekend. We are not performing as well as we would like, but compared to other people, we’re doing very well, I would say.”Allied Bakeries, which has 850 vehicles, 180 trailers, travels more than 621,000 miles a week and manages 10,000 deliveries a day, has got the distribution process down to a fine art, delivering direct daily from 19 depots and bakery locations. It makes a delivery for every 11 miles of vehicle movement, so it can get the freshest possible products into store as quickly as possible. Paul Longley, logistics director, says: “It is quite possible products will arrive into the customer that have been baked in the last six hours.”The company has tried to make its bakery sites more self-sufficient and it produces a wider range across more of its bakeries, which has reduced the amount of goods it shifts between sites, slashing mileage. The company believes it performs better than anyone else on order fulfilment on what it calls a “direct-to-store” basis. It says its order fulfilment averaged 99.63% last year and claims not to have fallen below 99.5% in the last three years on an annualised basis. Speed and efficiency are crucial for bread which has a typical shelf-life of less than four days. “If a customer orders 10,000 loaves we make sure we get that to them,” says Longley,Reduction in carbon footfallAllied claims it has reduced carbon footprint by 28% over the last six years. Drivers are trained to understand how the way they drive affects fuel efficiency and, therefore, emissions levels, working on simulators.The company also bought 25 “tear-drop” vehicles in 2009 to test, and a further 78 in 2010 at a cost of £4m. With a tear-drop vehicle the front of the trailer at the back of the vehicle is designed in a slope to improve its aerodynamic capabilities.Allied also went from Euro 3 to Euro 5 diesel engines with EEV (energy-efficient vehicles) technology and, two years ago, it moved to automated gearboxes to effectively offset individual drivers’ driving techniques. It has piloted zero-emission electric trucks with Modec and Smith. “We are waiting to see how that technology develops, because it doesn’t typically have the reach we need at the moment,” says Longley, adding that there are issues around battery technology, but that he is keen to keep pursuing opportunities through different technology ideas.The group has also been doing work with Mercedes Benz, using the vehicle manufacturer’s fleet-board system and its in-cab technology to measure driving technique. All vehicles have onboard telematics or tele-metry, which enable Allied to monitor how its drivers perform. An onboard proof-of-delivery system is remotely accessible and customer order information can be sent to a vehicle after it has left. But, as Longley says: “You can have all the gizmos in the world and spend a fortune on it, but unless you have your people committed to delivering it, you have no chance.”For the next three to five years, Allied is committed to driving the sustainability agenda and is looking to see whether it can improve the service to stores. “We are looking at unwrapping and unravelling shopper behaviour in better matching our supply chain to meet shopper requirements in-store to further improve the freshness offering.”IT plays a key role in modern logistics. North-west family-owned firm Roberts Bakery uses Paragon Software Systems’ advanced delivery routing software, which automates and optimises route planning and scheduling. Planning time has been slashed as a result, says the firm.Dutch company, pcdata, introduced its Distrib bakery despatch management system some 20 years ago. With over 400 installations completed worldwide, including Warburtons and 17 of the British Bakeries sites in the UK, it claims to have refined its solutions and reduced the cost of installation to the point where even the smallest multi-product bakery can pay for the system cost in less than a year.Warehouse trackingMeanwhile, Merit Solutions, which manages process efficiencies in the baking industry, launched its SOM Despatch-Packing Module last summer [2010], which is designed to eliminate human error in the warehouse by tracking every item loaded onto vans. It also cross-checks them against the orders that need to be filled.Norbert Dentressangle, which specialises in frozen product to the likes of Bakehouse, Speedibake and Delifrance, is one of those to have introduced technology to monitor and report fuel usage of its 8,000 vehicles. Myers says: “In-cab technology is becoming more prevalent, as are education and management of driver style, and technology that gives customers real-time visibility of where vehicles are.”He says technology will continue to be important as greater demands are placed on the industry to shorten lead times. “We’ve invested heavily in real-time trailer temperature monitoring; this is key with bread, which does not hold temperature very well.”The company has also been investing in voice recognition technology. Drivers wear headsets that direct them to the correct location, asks them to confirm they are there, instructs them how many items to pick and asks them to confirm the correct number. When they answer everything correctly, they are allowed to move on to their next pick.”We’ve had it in a couple of our sites for about two years and we are rolling it out. It’s a system that can talk to you in any language and you can have a man’s or a woman’s voice or even Sean Connery,” Myers says.last_img read more

South Bend Fire Department to host blood drive

first_img Google+ Previous articleConfirmation hearings for Judge Amy Coney Barrett underway on Capitol HillNext articleSilver Lake man killed in dirt bike crash Friday Brooklyne Beatty Twitter (Jon Zimney/95.3 MNC) The South Bend Fire Department is hosting a blood drive later this month.The blood drive is set to take place on Friday, October 23 from 10 a.m. to 2 p.m. at the Central Fire Station on S. Michigan Street.A COVID-19 antibody test is available to anyone who donates.Make an appointment to donate by clicking here. South Bend Fire Department to host blood drive Facebook WhatsApp Google+ IndianaLocalNewsSouth Bend Marketcenter_img TAGSantibodyblood drivefire departmentIndianaOctober 23South Bendtest Pinterest Twitter Facebook Pinterest WhatsApp By Brooklyne Beatty – October 12, 2020 0 432 last_img read more

Coronavirus vaccine distribution challenges lie ahead

first_img Google+ WhatsApp Google+ WhatsApp By Network Indiana – October 21, 2020 1 293 Coronavirus vaccine distribution challenges lie ahead Pinterest Facebook Twitter Facebook Twitter CoronavirusIndianaLocalMichiganNews (Photo supplied/Centers For Disease Control and Prevention) Even when there’s a coronavirus vaccine, it could be another six months before you’re able to take it:Different vaccines are produced in different ways, and factories are likely to be starting from scratch in ramping up production. Purdue virologist Suresh Mittal says how long that takes depends in part on how similar the eventual vaccine is to existing ones. For instance, many drug companies are exploring the use of adenoviruses as a gene therapy for cancer. Some of the COVID-19 vaccine trials underway use adenoviruses in a similar way. If that’s a vaccine that makes it to approval, Mittal says some of the manufacturing infrastructure would already be in place.There are additional hurdles. Many of the vaccine candidates are two-dose vaccines, given a few weeks apart. That would double the amount of vaccine needed. And along with testing vaccines’ safety and effectiveness, Mittal notes drug companies are testing how they would need to be stored — whether they would need to be refrigerated or frozen. The more precautions have to be taken to keep the vaccine usable, the more difficult distribution will be.Once a vaccine is approved, Mittal says frontline workers like doctors and nurses, nursing home staff, and police and firefighters are likely to get priority for the first few thousand doses. He estimates it’ll take three months to have enough vaccine for a majority of people, and another three months to have the millions of doses needed to cover everyone. Pinterest Previous articleBenson: “Return your absentee ballots in person.”Next articleAMBER Alert for 5-year-old girl missing from Huntington Indiana canceled Network Indianalast_img read more

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