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Bakels Launches Low Sodium Cake Mixes

BAKELS has launched what it claims to be the first range of low sodium cake mixes.

We have has replaced sodium bicarbonate – a key ingredient in cake mixes – with potassium bicarbonate to guarantee that all cakes made using its mixes fall within the Food Standards Agency guidelines of 0.5g per 100g.

To the best of our knowledge we are the first company in the UK to offer this guarantee. Sodium bicarbonate is a key functional ingredient in cakes. Without it, the cakes will not rise and the permitted level of sodium is already very low.

low sodium cake mixesCustomer trials proved that the cakes look and taste every bit as good as they did when made with sodium bicarbonate. Customers will also be delighted to learn that the price will stay the same, even though Potassium Bicarbonate is a much more expensive ingredient. This is because we have has been able to offset the cost by reducing the amount of eggs in the recipe with an egg replacer.

We have initially launched four products in its low sodium range – Sponge Mix Complete, Chocolate Sponge Mix Complete, Muffin and Crème Cake Complete and Chocolate Muffin and Crème Cake Complete – but it plans to roll it out across the entire range.

Says Keith Houliston, sales director British Bakels: “Customers will be delighted that they can offer a low sodium product without any adverse effect on taste. Most cake products are either too high in sodium or are right on the maximum levels, primarily because these are so low in the first place.

“Coincidently the Government is keen for us to eat more potassium as increased consumption has been shown to reduce hypertension, the incidence of strokes and heart disease and our new mixes are in line with this advice.

“The price issue is also an important one. We are not increasing prices across the range. The only product which will be more expensive to purchase will be our Multimix Cake Base. However, this product has been formulated to allow a lower addition of egg, so that its cost in use will actually be lower.”



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Scottish Government Announcement On Single-Use Carrier Bag Charge

he Scottish Government has announced that it will be introducing regulations to charge for single use carrier bags by October 2014. This means that all Scottish retailers will be required to charge a minimum of five pence for every bag they issue. Proceeds from carrier bag charges are to go to good causes.

The purpose of the charge is to tackle the problem of littering of carrier bags and encourage greater re-use. The charge has been introduced following public consultation in an attempt to help reduce the 740 million carrier bags issued in Scotland last year.

Iain Gulland, Director, Zero Waste Scotland, comments:

“Zero Waste Scotland supports initiatives that tackle litter and help achieve a zero waste society, so we welcome the Scottish Government’s decision to implement a levy on single use bags.

“We can all reduce the impact of carrier bags by making sure that when we must take one, we re-use it over and over again as many times as possible and then recycle it at the end of its life.”


Article Source – Wrap

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Tackling The £78 Million Litter Blight

New research from Zero Waste Scotland reveals that more than half the population admit dropping litter which costs £53 million to clear up, and a further £25 million through its effect on a range of related issues including crime, health and reduced property values.

Zero_Waste_ScotlandThe research also found that:

  • Over half the population of Scotland admits to having dropped litter
  • 250 million individual items of litter are cleared up each year
  • Half of these items could have been recycled.  They include valuable materials like plastic bottles and aluminium cans.  Recycled, these would be worth £1.2 million through sales of materials.
  • 26,000 tonnes of waste is also dumped illegally in fly tipping activity

Environment Secretary Richard Lochhead today unveiled a new consultation that outlines a series of actions to tackle the problem of litter head on.

‘Towards a Litter Free Scotland’ consultation runs until 27 September and the Scottish Government intends to bring forward a final National Litter Strategy – the first since devolution – early in 2014.

Article Source – Wrap

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Which Type Of Bread Do You Prefer?


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Delifrance – 30 Years Of French Bakery In Europe

In 30 years, Délifrance has become one of the key players of French bakery in Europe.

Today, Délifrance’s international presence allows it to pass on its bakery know-how across the world and to contribute toward food gastronomy and French lifestyles.

With the respect of traditional artisan bakery, Délifrance’s master Bakers and Patissiers developed their expertise throughout the years with new innovation techniques, continuous research to get optimum quality ingredients, and with the collaboration of Michelin star Chefs.


In order to showcase its know-how, Délifrance organises every 2 years the International Sandwich Competition, where international students from a bakery or food background compete by presenting their sandwich recipe using the best association of bread and ingredients, in front of a professional judging panel from the French gastronomy.

Délifrance also shares its expertise with its customers by offering training at the Ecole de Boulangerie et de Patisserie de Paris (Bakery School of Paris), which since 1929, teaches the best bakery and patisserie techniques.

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Bakery & The Glycaemic Index

All carbohydrate foods are not created the same. Glycaemic Index, or GI, is based on 25 years of research and ranks carbohydrates according to their impact on blood glucose levels. Many scientists agree that a diet containing low GI foods contributes towards a number of positive health factors including:

  • Reducing the risk of developing or helping to manage, type II diabetes.
  • Reducing calorie intake by promoting satiety of the feeling of being “full” after eating.

glycaemic indexAs a result health professionals are increasingly recommending the consumption of at least one serving of low GI food at each meal, including snacks. This offers bakeries a wealth of opportunity to target this growing niche.

The Glycaemic Index Symbol ProgramThe Glycaemic Index Symbol Program was launched in Australia in 2002 to help consumers identify the GI of foods. Foods that carry the symbol are guaranteed to have been properly tested by an accredited laboratory.

Articles Source – Bakels

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Applying Flavours To Bakery Products

Many food products are manufactured in their base form onto which a variety of flavourants are added. The base form provides the nutritional and bulk content of the food, while the flavours change the taste and smell of the product adding to its appeal. Examples of this are crackers and bread based products.

Flavourings are commonly mixed with a carrier oil to improve handling and application during the manufacturing process. Flavours are not restricted to simple liquid additives but can also include particulates, which add to the texture as well as the taste of the product.

applying bakery flavourings

The Key Requirements associated with successful application of flavourings are:-

  • Blockage Free Application process
  • Precision Control Deposition Rate
  • Consistent Batch to Batch Performance
  • Handling Particulates in Suspension (if required)
  • Quick Changeover of Flavours
  • High Yield Rate

Applying flavourings requires the precise control of the deposition rate; the process should also be repeatable between batches to ensure product consistency. However, balance and finesse are also important qualities to discuss, since some flavourings impart a stronger impression than others. Nozzles and spray guns simply block when particulates are involved. Production downtime increases exponentially.

Saturn Spraying Systems’ range of spinning disc machines are ideal for the process of applying flavourings. The DiscMaster and DiscMatic  machines are virtually blockage free and are able to apply just the right amount of flavour in a consistent and repeatable way time after time. The DiscMatic Slurry Variant has been designed specifically for the handling of particulates in suspension. This results in the end product tasting exactly how the manufacturer intended.