Organic/gluten-free baby cereal - pity about the arsenic and mercury
26 November, 2012If you are buying organic or gluten-free cereals for your baby, are you aware that high mercury and arsenic levels may come along with these market-grabbing claims?
One grain at a time: grain growers give back with Foodbank
13 November, 2012This harvest, grain farmers have the opportunity to donate a portion of their crop to Foodbank Australia, the country’s largest food relief organisation.
Women in industry: an interview with Carolyn Creswell
31 October, 2012 by Alice RichardWNIFT&M spoke with Carolyn Creswell, founder of Carman’s Fine Foods and the Telstra Victorian Business Woman of the Year, about gender in industry, ethical business and exporting.
Goodman Fielder posts $147m loss for 2011-12
15 August, 2012Goodman Fielder Limited has posted an NPAT loss of $146.9 million for the 2011-12 financial year, slightly less than the 2010-11 NPAT loss of $166.7 million.
Baker Perkins Accurist2.1 dough divider range
26 June, 2012Baker Perkins has launched an upgraded and extended range of Accurist dough dividers. Now known as the Accurist2.1, the range is a development of the Accurist2.
Goodman Fielder to close facilities, cut jobs and reduce product range
26 June, 2012As part of its plans to improve manufacturing efficiency, Goodman Fielder will close three of its bakery facilities, cut 115 jobs and reduce its product range.
Vacuum cooling is taking bakeries by storm
07 October, 2011 by Dr Guido BöhlerSometimes when traditional methods of production are replaced by more efficient or more hygienic technology the foods produced lose some of their attractive sensory quality. However, there are examples where modern technology improves products, as is the case with vacuum applications. Drying and deep-frying under vacuum are well-known and successful methods and cooling bakery products using vacuum (vacuum baking) has been experiencing a comeback in recent years.
New technology to produce higher yielding crops
01 August, 2011The ANU and Bayer Crop Science sign a research agreement to develop new technology to produce higher yielding food crops.
Baker Perkins TruClean wirecut machine
30 June, 2011 byThe Baker Perkins TruClean wirecut machine can now produce a variety of bars, in addition to soft dough biscuits. This broadening of capability means that soft-filled bars, and unfilled cereal and energy bars, can all be produced with high levels of flexibility and weight accuracy.
Peristaltic pump perfects pasty patina
30 June, 2011Having suffered repeated failures using conventional impeller pumps for the transfer of liquid egg in glazing processes operated at Cornish food manufacturer Rowe’s the bakers, the company turned to peristaltic pump technology from Watson-Marlow Pumps Group.
Bakers Delight’s ovens go green
29 June, 2011 byBakers Delight’s move towards sustainability began five years ago, and the first initiative was to develop ‘green’ ovens that were more fuel efficient than their predecessors, based on the historical oven from the 1950s.
Baker Perkins SBX Extruders and post-extrusion forming equipment
02 May, 2011 byBaker Perkins’ range of SBX Extruders and post-extrusion forming equipment includes the SBX Master twin-screw extruder, a machine providing process flexibility through a modular barrel design and a high torque motor and gearbox combination.
Hinds-Bock industrial cake depositors
18 February, 2011 byHinds-Bock Industrial high-speed, multi-piston, cantilevered depositors are designed to work oven conveyors in production bakeries. These industrial depositors are available in many configurations, including vertical designs to take up a limited amount of space on the line.
Baker Perkins SBX Master twin-screw extruder options
07 January, 2011 byBaker Perkins has extended its snack extrusion end-product capability with new die technology and the adaptation of equipment from the biscuit industry.
Baker Perkins SBX Master twin-screw cooker extruder
04 November, 2010 byBaker Perkins has added a high-value product to its extrusion capability for the savoury snack industry. Snack croutons, in a range of sizes and shapes and with a wide selection of flavours, can now be made on a conventional extrusion line.
