Bott has designs on in-vehicle equipment storage

first_imgBott’s (Ashby, Leics) modular in-vehicle storage and workshop solutions enables users to transform their commercial vehicles into safe working environments to support service, engineering, maintenance and delivery applications, says the company.Tools and other items are stored securely when the vehicle is in motion but are readily available when needed. As a result, less time is spent locating items and tools and equipment escape damage during transit. It also helps users to comply with health and safety regulations and guidelines for the stowage and transportation of equipment and when working from a vehicle.Standard Bott modular products include shelving, drawer, stacks, service cases, lockers, bulkheads, worktops and accessories, which can be installed in any leading commercial vehicle. All units are manufactured using heavy-duty steel and aluminium. The range also includes portable storage boxes and service cases, allowing parts and tools to be transferred easily from the vehicle to the workplace.Locking bars prevent unauthorised access to stored items and trigger locks stop drawers from rolling open unexpectedly when the vehicle is stationary or in motion.Bott’s project management service includes design and configuration of the load space, design and installation of electrical equipment and design and application of vehicle graphics. Customers include sole traders, national service fleets for blue-chip and utility companies, and the emergency services. For customers whose requirements cannot be met using the standard modular storage range Bott offers a bespoke design and installation service.last_img read more

Marco weighs in

first_imgWhen bagel producer Maple Leaf Bakeries wanted a weighing and traceability system for its expanded plant near Rotherham, it chose the Trac-IT MES system from Marco Weighing.Maple Leaf has a capacity of over 60,000 fresh and frozen bagels an hour, making it Europe’s largest producer of bagels, according to the company. It supplies all the major supermarkets and retail outlets with private and New York Bagel Co branded goods. The system from Marco comprises a goods-in PC-based module and printer, three DataMaster terminals, two DataMaster recipe workstations in the recipe make-up room and two DataMaster workstations in the main mixing area, as well as strategically placed waste monitoring stations. These all communicate via RF LAN and are fitted with wireless interfaced RF bar-code scanners.== KEEPING DOWNTIME TO A MINIMUM ==As the company operates in a three-shift, quick turnaround manufacturing environment, Marco Weighing needed to keep production downtime to an absolute minimum during installation and commissioning of the system. Its solution was to set up a cross-department team from Maple Leaf, which worked closely with Marco personnel throughout the planning, training and implementation stages.Trac-IT automatically checks in raw materials against outstanding orders and labels them, ensuring the supplier is approved and the use-by date is appropriate. The system generates a bar code for each individually packed product and pallet module and stacked items are stored in ’use by’ date order. Any deboxing is recorded within the system to ensure traceability.Maple Leaf’s bagels are made from unbleached, protein rich high-gluten flour, which is lightly seasoned with ingredients including special flours, malt, salt, sugar and yeasts. The base flour and water are supplied to the mixer in bulk but the smaller amount of special ingredients are weighed out by hand, creating a bespoke product in dozens of different formats. Dry ingredients are moved around the plant in permanently numbered and bar-code labelled mobile bins, which act as individual traceability modules.== monitoring dry ingredients ==Additional dry ingredients for a particular batch are made up into sub-mixes in the main recipe room, using the two DataMaster workstations, where the whole process is based on a check-control-measure regime to monitor batch sizes, check the correct ingredient from the correct bin is being used and the weight of the product used matches the preset target. Sub-mixes then go to the main mixing room where additional workstations weigh out wet ingredients, including oils. Waste monitoring is also part of the process recorded. nlast_img read more

Health watch

first_imgA recent online survey in Germany, commissioned by National Starch, found that consumers were 20% more likely to buy bakery products if they had added health claims. These included “helps to control blood sugar levels”, “increases dietary fibre intake”, “promotes a healthy digestive system” and “delivers prebiotic properties”.A total of 1,007 men and women aged between 25 and 65 were sampled.White sliced bread was found to benefit significantly when it had added health claims, such as “increases dietary fibre intake and promotes a healthy digestive system”. The survey said this could increase sales by 10-26% compared with a standard white loaf.The least popular claim in the study was “delivers prebiotic properties”..EC regulations, which came into force last month, however, state that health claims on products must conform to strict conditions.Regulation No 1924/2006 of the European Parliament is unified across the EU. Nutrition claims and conditions applying to them include: low fat – the claim can only be made where the product contains no more than 3% fat; low sodium – the claim can only be made where the product contains no more than 0.12% sodium; and low sugar – the claim may only be made where the product contains no more than 5% sugar.Other health claims include: high fibre – a product must have at least 6% fibre; high source of protein – the product must contain at least 10% of the Dietary Reference Values (DRV); and high source of vitamins and minerals – the product must contain at least 15% DRV.last_img read more

Top toasters: The CNC toaster printer

first_imgSave the rainforests by printing out your emails, not on paper, but on toast. This marvel of toaster technology is essentially a computer-controlled printer that shoots hot air rather than ink at the bread. The possibilities are endless, if slightly pointless.last_img

Ginger spice in the spotlight

first_imgGinger Sensation is the new cake mix from ingredients manufacturer Macphie. The latest addition to the Sensations cake mix range, it has a warm spicy flavour and contains pieces of crystalised ginger. It is free from artificial colours, flavours, preservatives or hydrogenated fats and comes in 12.5kg packs, with only the addition of water and oil necessary.”We’re excited about this new flavour, which is a twist on a classic,” said Macphie marketing manager Liz Taylor. “It’s everything that a traditional ginger cake should be – moist, dark and sticky – but it also contains pieces of Australian crystallised ginger to give it extra flavour impact.”[]last_img

William Reed launches new logistics show

first_imgWilliam Reed Business Media (WRBM), which publishes British Baker, has launched the Food and Drink Logistics (FDL) Show in response to demand from the market. It will run alongside its set of market-leading trade shows, including the Baking Industry Exhibition, taking place at Birmingham’s NEC from 21-24 March 2010.The new FDL Show will provide a unique and dedicated platform for companies involved with warehousing, palletised transport, third-party logistics, supply chain solutions and many other areas to showcase their products to top-level decision-makers from the food and drink sectors.This market in the UK is worth some £12bn a year and forms around 10% of food and drink companies’ total spend.For information on exhibiting please contact Daren Rose-Neale on 01293 610355 or by email on [email protected] information on visiting please contact Sarah Corbett on 01293 610235 or [email protected]last_img read more

D-day for Lallemand

first_imgIf you’ve read the papers recently you’ll have seen lots of stories stating that many of us do not have enough Vitamin D. Prior to the 1800s, people spent their lives largely in agricultural communities, working or playing outdoors, with the main source of Vitamin D being the sun. The ultra violet rays in sunlight naturally convert cholesterol in the skin to Vitamin D. This is the most important source of Vitamin D for people. The only significant dietary sources of Vitamin D are oily fish and fortified products such as margarine and breakfast cereals. For people living in countries far north of the equator, such as Iceland, who get less sun, dietary sources of Vitamin D such as oily fish are important for health and wellbeing. But times have changed. Now we are often in bakeries, offices or cars. Many of our foods are fortified, because processing takes out natural goodness. Breakfast cereals are commonly fortified with iron, niacin and Vitamin D, among others. And here’s the rub: flour is fortified, too, but bakers never shout about it on the pack. It was a point made forcibly by Scott Clarke, bakery director of Tesco, at this year’s Federation of Bakers conference. Breakfast cereals compete with bread, he said, but Kellogg’s and others make their cereals sound healthier. Bakers, he pointed out, are missing a vital sales trick.But with Vitamin D now in the spotlight, Lallemand, which owns Britain’s biggest yeast-making plant based at Felixstowe, formerly GB Ingredients, has pioneered a way to give yeast itself natural Vitamin D by treating it with ultra-violet light. The yeast will be available in normal block, cream and instant dried formats.But why is Vitamin D so vital? It’s because deficiencies are said to contribute to osteoporosis, some cancers, especially breast, colon and prostate and a weaker immune system. The amount inherent in all Lallemand’s yeast is at least 30 IU (international units) per 100g serving of bread, which is enough to ensure a necessary level but nowhere near enough to exceed the safe upper limit of 2,000 IU recommended by the EU scientific experts even if you do spend a lot of time outdoors, eat oily fish or take a multivitamin supplement.So who is Lallemand and why have they pioneered the new yeast? Lallemand UK MD Dr Mike Chell explains that the company is a major worldwide yeast supplier, which invests many millions in plants and research. “After the EU Commission took a keen interest in all yeast acquisitions across Europe, Lesaffre GB Ingredients’ then owner agreed to sell the company. “Lallemand was waiting in the wings to buy GB,” he adds. “Our Felixstowe plant is one of only two yeast plants in the UK and is the biggest. We supply both the UK and Ireland. The company is set to benefit enormously from all Lallemand’s international R&D and expertise.”Being a leaderMeanwhile, Jean Chagnon, worldwide president and CEO of the company, reveals his passion for innovation, yeast and good bread. He tells British Baker: “The definition of a leader is to do things that others follow. We believe in ’pioneering’. We produce and sell yeast and bacteria. Applied microbiology is our core technology and over 50% of our customers are bakers. “We started to export yeast in 1972 and are now based across five global divisions. We take natural wild yeasts no GMOs and were the first to automate computer-controlled plants and then first to launch cream yeast initially in the North American markets. GB Ingredients has always been a good supplier and now, with Dr Chell’s expertise as part of our company, we can share ideas, passion for our work and investment.”Lallemand also makes starter cultures for sourdoughs, but the pioneering of Vitamin D as an inherent property of its yeast has gained worldwide acclaim. Says Chagnon: “We have invested in UV equipment, so UV light is applied during the process. Vitamin D is produced by ultra-violet light acting on sterols naturally occurring in all yeast. By exposing the yeast cells to UV light in a similar way as we expose our skin to the UV light of the sun, Vitamin D is naturally produced in the yeast. Vitamin D, which is fat-soluble is stored in the cells in our bodies.”But what about regulatory approval? “In the USA, the Food & Drug Administration has given approval and Dr Chell has gained a positive opinion from the UK’s Food Standards Agency that this yeast is a natural source of Vitamin D,” says Chagnon. “The bread on-pack wording, must be accurate. It is ’Vitamin D Yeast’. It is not correct or necessary to say ’enriched’ or ’added’ as it is part of a natural process. So the baker can say his bread is ’a natural source of vitamin D’.”EU regulations state that for bread to be a source of Vitamin D, 15% of the RDA (Recommended Daily Amount) of Vitamin D should be in 100g the equivalent of two to three slices. He adds: “Research shows the major criteria for buying bread are, in order: taste, price, natural ingredients and fibre. For the first time, a baker, plant or craft, using Lallemand yeast can take advantage of the fact their bread is now ’a natural source of Vitamin D’ and really shout about it!” And that could be music to your customers’ ears whether a supermarket or a consumer. After all, why should breakfast cereals have it all their own way?www.lallemand.comlast_img read more

Snow doesn’t stop NAMB play

first_imgStratford upon Avon once again played host to the annual social weekend of the National Association of Master Bakers at the end of November.Attendees enjoyed golf and the spa facilities of the Welcome Menzies country house hotel as well as a dinner dance and, on Sunday morning, enlightening presentations by Sir Mike Darrington, former chief executive of Greggs, and Alette Addison from the Department of Health (DoH). Sir Mike talked about the five key factors he believes lead a bakery business to success. Addison updated members on the outcomes of salt reduction trials in craft bread held at Marriage’s Mill in Essex, and the immediate outlook for implementing those standards now that the responsibility, and her department, have moved over from the Food Standards Agency to the DoH.last_img read more

In Short

first_imgBBC’s bakery dramaA new drama series The Baker Boys aired on BBC Wales on Sunday 22 January. It charts the lives off a tight-knit South Wales community as the recession bites and the local Valley Bara bakery, which lies at the heart of the town, is forced to close.Arkady hits centenaryThe Arkady brand is celebrating its centenary year, and bakery ingredients manufacturer CSM is to mark the occasion with some new bread recipes, as well as a series of special centenary promotional offers, from money-off discounts, to prize draws. It started the year with a Blue Cross Sale, giving bakers 20% off some of its best-selling mixes and improvers.Bakery in car crashA driver gave staff at Renfrew-based Wellbread Bakery a shock when he crashed into the door of their shop, cracking the window. No-one inside the shop was hurt and the only person injured was the 83-year-old driver, who suffered a suspected broken nose and a cut hand.Love celebrationTeatime Events, a new firm set up by Jane and Abbi Rutter from Gaerwen in Wales, made Dwynwen cupcakes to celebrate Santes Dwynwen day the Welsh patron saint of lovers which were delivered in a box with a message, as an alternative to flowers.Folate rate tackledAustralia’s rate of women with low folate, putting an unborn baby at risk of disability, has dropped since the country’s bakers have been required to use wheat flour fortified with the nutrient since September 2009. Research published in the Medical Journal of Australia showed there had been a related fall in folate deficiency of almost 80%, with folate deficiency dropping from 9% in 2009 to 2.1% in 2010.last_img read more

BBC2 searches for family bakery

first_imgThe BBC is searching for a bakery to take part in a new TV programme about family businesses.The BBC2 series will feature a different business in each episode such as a butcher or hairdresser, and the BBC is particularly keen to feature a family-run bakery.It wants to hear from families who are facing challenges or dilemmas and who are happy to discuss the ups and downs of everyday life. An expert with experience of working within a family business is on board to help guide and advise on the issues. To find out more, contact Naomi on 0207 438 1812 or email [email protected]last_img