Building a green brand
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
Bread-making is a scientific symphony of physical, chemical, and rheological processes. Beyond the apparent simplicity of mixing flour, water, and yeast lies an intricate web of molecular and mechanical changes that transform these raw materials into bread.
It is a recurrent issue well-known in food processing companies: sometimes, a product that has been successfully manufactured over a long period of time suddenly exhibits a quality problem, although nothing has been intentionally changed.
AAK opened a new Plant-based Innovation Center of Excellence in Zaandijk, outside Amsterdam, in the presence of customers, investors, and local officials, who also took a guided tour of the premises. The three story facility features an application laboratory, co-development workspaces, a culinary kitchen, and a sensory facility.
The principle of the forked kneader came from the Mahot machine factory and provided mechanization of dough preparation. It has since proved itself in practice – and is still used today. The reason behind this is the technological proximity to French traditional, manual dough production.
While the SE Asian bread market was a key focus for the project, from the start it was recognized that the study of dough development through mixing and processing would have wider implications and offer new opportunities for bread-making throughout the world.
Shaffer continues to provide new, simple options for the sanitation of mixers. Schaffer’s agitator shaft seal design has progressed to include fewer parts leading to faster cleaning and superior leak prevention.
Staff in the American supply chain centers of Domino’s Pizza produce dough for franchise outlets, among others. This also guarantees the quality of the pizzas.
Staff in the American supply chain centers of Domino’s Pizza produce dough for franchise outlets, among others. This also guarantees the quality of the pizzas.
Bakers weigh out their raw materials by the shovelful – that may have been true in earlier centuries, but nowadays surveillance authorities and raw materials prices both equally ensure that weighing, monitoring and subsequent analyses accompany the entire production process.
Hard to clean, inaccurate and sensors that constantly failed to operate – a major bakery in the Netherlands struggled with these problems when transporting a dough bowl. The solution was to install a new bowl transport system.
The British Retail Consortium (BRC) published Version 8 of the Global Standard for Food Safety Issues in August 2018 – this version comes into force in February 2019.