With SPX's GS system, bulk hydrogenated oil is received and used as input to the shortening production process. After pre-cooling, the oil is pumped through a GS scraped surface heat exchanger (SSHE) to crystallise and a pin rotor machine to knead it to the required consistency.
Puratos has opened a Sourdough Library at the Puratos Center for Bread Flavour in Belgium. The library contains a world-first collection of authentic sourdoughs from around the world.
Consumer preoccupations with convenience and health will drive growth in the bakery and cereals industry in South Korea between now and 2017, market research firm Canadean has predicted.
Uncle Tobys has increased its monthly donation to hunger relief charity Foodbank Australia. The company has pledged to supply an extra 9600 packets of Vita Brits each month - an annual contribution of 3,456,000 serves of cereal.
As part of a feasibility study, Barilla tested NIRS from BUCHI as a screening technology to quickly measure total moisture, water activity and ethanol content to determine shelf stability in bakery products.
Mettler-Toledo’s white paper provides an overview of the benefits of dedicated batch control and the process requirements that need to be considered in selecting and implementing a controller.
The Spray Dynamics two-stage coating system provides consistent, uniform application of liquid and dry coatings on extruded, baked, frozen and fried products in one coating system.
The Nutrilac Natural Improvers range is made from natural and functional proteins derived exclusively from milk and can be listed on-pack simply as ‘milk protein’.
The micro-doughLAB from Perten Instruments is a small-scale (4 g) dough mixer and analysis system used to determine the quality and processing characteristics of flour and dough.
Bakery filling creams for sandwich biscuits (also known as sandwich creams) pose numerous process challenges including dispersion of the high sugar content (50-70% fine sugar), the time to mechanical stability and the high pressure and torque required to handle the product. Additionally, health concerns, consumer demands and legislation have led to the reduction or removal of trans fatty acids and, indeed, reduction in the percentage of saturated fatty acids from these products. This has left many producers with the challenge of handling a recipe that has a slower crystallisation speed which results in a change in the vital consistency of the product.
Aston Foods has developed the Continua vacuum-cooling process for baked goods. The fully automatic system for the continuous process combines the benefits of vacuum cooling with industry-specific features.
If 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?
This harvest, grain farmers have the opportunity to donate a portion of their crop to Foodbank Australia, the country’s largest food relief organisation.
WNIFT&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 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.