dough
Process control
Keith Graham, marketing manager, Baker Perkins, discusses the role of manufacturing processes in meeting an increasing demand for taste, texture and convenience in the savoury snack market.
Restructured management team
Inclusions specialist Pecan Deluxe Candy has restructured its top management team with several new appointments and promotions in a bid to boost its presence in European and Middle/Far Eastern markets. The firm has promoted former commercial director Graham Kingston to the position of managing director. In his new role Mr Kingston appointed Andrew Pitt as […]
Natural alternative to phosphates
British clean label specialist Ulrick and Short has announced that it will be working with a new ingredient this year, a highly versatile fibre extracted from bamboo shoots. The fibres will provide a natural alternative to phosphates, and in conjunction with clean label starches can extend the shelf life of baked goods. In addition, the […]
In the mix
Kitty So, Alan Osborn, Lee Adendorf, Wang Fangqing and Keith Nuthall report on innovations in the mixing technology.
Multipurpose vertical mixer
Sancassiano has designed a multipurpose vertical mixer with two mixing tools, which in its fully automatic 800kg batch system version can handle up to 10 tonnes of dough per hour. Sancassiano patented its double force mixer, which has been the vehicle for the new development, in 1988. It is suitable for biscuit doughs for wire-cut, […]
Bakery upgrades its labelling
Henllan Bread, the Denbigh based bakery, has successfully installed a Herma 452 top labelling system with thermal transfer printer into one of its production lines. “The Herma 452c was exactly what Henllan Bread was looking for,” explains Tom Moore, production director. “The 452C is efficient, robust, flexible and easy to understand and operate. From the […]
Baker invests in manufacturing
UK biscuit producer Burton’s Biscuit Company has announced that it is investing £2m in its manufacturing operation in Blackpool. The investment will enable cookie capacity to increase by nearly 700 tonnes per year, and see Blackpool established as the company’s Cookie Centre of Excellence. It is part of Burton’s £13.5m investment throughout 2013, in building […]
60 years of bakery innovation
Belgium company Puratos has introduced the T500, a complete bread improver in powder form, which it is claimed, will increase operational efficiency and convenience for bakers. 60 years ago the company introduced the T500, the first complete bread improver. It marked the beginning of a list of innovations in the field of bread improvement that […]
Ice cream cookie pieces
Pecan Deluxe Candy (Europe) has expanded its range of baked cookie pieces to include ginger and double-chocolate flavours. Available in 6mm, 9mm and 12mm size variants, the cookie pieces are made entirely of natural ingredients. Produced in segregated facilities, the pieces are nut-free and can be supplied soft baked and frozen or fully baked for […]
Lecithin powder for baked goods
Higher yield, longer freshness and crispier crusts are just some of the advantages lecithin offers in baked goods. As an emulsifier, it stabilises the gluten structure of the flour and boosts the elasticity of the gluten network, so the dough is easier to process. This is also supported by improved distribution of fat and water […]
Senior appointments at Pecan Deluxe
Pecan Deluxe Candy (Europe) aggressive expansion strategy and drive for growth continues with a series of new appointments. The supplier of a wide range of inclusions – specialist items such as toffee, chocolate and cookie dough pieces for use in ice cream and bakery products – has appointed retail specialist Paul Randell to the position […]
Inspiring ice cream
With ice cream sales in the UK topping the magical £1billion mark last year, a leading global inclusions supplier is helping fuel the growing demand for this still affordable treat by expanding its portfolio of innovative and delicious products. Pecan Deluxe Candy (Europe) has invested heavily to help ice cream manufacturers introduce new flavours that […]
Warburtons solves a sticky problem
11 June 2012 – Stable Micro Systems and Warburtons have launched a valuable new testing equipment for the bakery industry. The Warburtons dough stickiness system enables more realistic assessment of dough stickiness, as it minimises the dough’s exposure to atmospheric variables by testing under controlled conditions. Sticky dough is problematic in bakeries as it causes […]
Proform at ProSweets: Stand D039
16 January 2012 – Proform designs and builds high performance production machinery for the extrusion and forming of chewing and bubble gum, liquorice, fruit gum, toffee, hard or soft candies as well as biscuits, crackers or bread dough. Proform will have information and videos available on their complete range of production machinery; highlights include: In […]