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Going back to the basics of the humble pie: part2
Moving on from the basics of making pie, Sonjuhi Malhotra now delves deeper into different methods and different crusts for pies

Bakery Asso. of Kerala drives industry future
noteworthy example of the power and capacity Associations to bring about change
A

The Story of the Cooperative bk . ery a
With 9,624 Co-operative organizations in the district of Kolhapur, bakery industry is bound to be influenced

Replace that sugar, naturally!!!
A technical perspective on

various sugar substitutes, its benefits and industry applications

Regulars
Industry Update Report Technology Products Show Preview 06
14 35 43 44

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HOSPITALITY; Editor and Publisher: )( Marketing • Design: Saishwar Art )( Support:
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Pradeep Gopalan Nambiar. Reporter: Prajakta Patil. Editorial contributors: Savio Fernandes, Seena Menon, Charmaine D'Souza, PatricIa Trinidade, Daniel Koshy, Kunal Arolkar, Sonjuhi Malhotra, Sarita Nair Business Head {West): Chetan Salvi )( Dy.Manager· Sales (South): Farzana Gandhi )( Business Head (North): Aashish Kohli )( Manager Sales (North): Rajat Sethi Amit Hadshi, Madhav Sherigar
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"Bakery IBusiness" stimulates industry trensformatton and growth
Dear readers,
More and more bakeries today are adopting technology and functional ingredients with ease; a decision driven more by compulsion than choice. This was overtly visible at the recently concluded Bakery Business 2010 trade fair. The heightened interest displayed for bakery technology and ingredients speaks volumes of the silent transformation taking place across the industry, on all fronts. Over 5000 bakery professionals from 22 states interacted with over 90 exclusive companies over 3 days. Capital purchase, product trials and sampling, knowledge sharing and skill display at its best, was what "Bakery Business" was all about. Our cover story brings you an editorial and pictorial feed of what transpired on the show grounds. Collective action can drive meaningful change - most recent examples being Tunisia and Egypt; the Co-operative Bakery movement in Kolhapur is one such instance of how huge bakery operations involving the local populace can be run with great efficiency, reap dividends for its stakeholders and still stir deep social and professional change. BAKE- the nodal body of bakers in Kerala is an ideal case of what industry Associations ought to be. The association has modeled itself on the structure of political parties but has remained totally rooted to the cause of uplifting all- around standards in the bakery industry. Both are sure to make for an interesting read. In a recent tete- a-tete with Mr.Vel, a renowned industry veteran, he strongly espouses why technology adoption should be guided by a clear purpose, understanding and consumer insight and not just by price" As he rightfully says "Good bakers are not good engineers and good engineers don't bake". All this plus our regulars will surely make for some stimulating reading.

Pradeep Gopalan, Editor

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Sugar prices continue rising
Sugar prices in the last quarter (October-December) of 2010 went up by approximately twenty per cent- This has come in a period when the festival season is well and truly behind us makes the matter all the more absorbing. Data available suggests that after a cou p Ie of years of low production, India is expected to produce approximately 25 MT of sugar in 2010-11 as against an anticipated consumption of 23 MT, leaving a reasonable domestic surplus. However, under pressure from sugar industry, "analysts" be.lieve that the government is even contemplati ng allowi ng exports in the following months. Already "analysts" have pointed to the poor sugar crop in Brazil, the world's largest prod ucer of sugar. Naturally, that is expected to create shortages in supply at the global level. Sugar owners are keen to take advantage of this global shortage. And in anticipation of a policy shift to favour sugar exports, there is a surge in domestic sugar prtces, The government is simultaneously expected to withdraw the extant relaxed import policy in the backdrop of irn proved domestic supplies. Either way, it is expected that sugar prices will harden in coming months and be dictated by the export policy of the government. In case India does not allow sugar exports, prices of sugar may show significant signs of moderation in the following months on account of a bumper domestic production.

Regional brand Anmol expands
Anmol Biscuits is planning to set up a new biscuit plant in Orissa. Recently they also showcased their entire range of biscuits in recently concluded Indian Trade fair in Delhi. Anmol biscuits are one of the popular brands in eastern and northern part of India a market dominated by Britannia, Parle and fTC. Local competition for Anmol comes from Biskfarm, Moreish foods, Raja, A1, Sona Biscuits and Priya Gold. In Eastern Indian market Anmol products are available at all major retail chains and bakery retail chains. Delhi, UP, Bihar, Orissa and North Eastern States along West Bengal are also some of Its markets. AnIT)?1Biscuits Ltd runs two manufacturing units one at Dankuni (WB) and other at Noida (UP) With BSI, ISO -22000, HACCP and GMP certification. Anmol Biscuits inventory includes 23 brands and 43 SKU's with 110 Super stockists, 2600 distributors &. 250 sales person &. and presence in about 4 lakhs retail shop.

Monginis to cross mark of 600 stores

Virendra Ghole, marketing head, Monginis Foods Pvt Ltd (India), has said that by the end of this fiscal, they plan to add another 2.0 stores and have plans to cross the tally of 600 cake shops by the end of the calendar year. Currently Monginis operates a total of 540 exclusive cake shops spread across 37 cities in India. "For the new stores, we are looking at an average carpet area of 200 sq. It," he adds. Mumbai is the most lucrative market for the brand for him. Ghol.e says, "It is the city from where we began our operations; in terms of revenue, it is almost twice as attractive as the others. " Through its exclusive outlets, Monginis covers a total retatl space of over 1, 25,000 sq.ft. Apart from exclusive stores, Monginis' baked goodies are also available through a retail network of around 20,000 stores across the country.

Limited (DHPL), will launch its sixth outlet in the upcoming Pacific Mall in Tagore Garden, New Delhi. Currently is has two outlets in Delhi, and three in Mumbai. DHPL, which has plans to take Cinnabon brand across India, refused to divulge the investment plans. DHPL, the food and beverages a rrn of Wadhawan Enterprises has entered into a tie-up with US-based Focus Brands to open Cinnabon bakeries in India. DHPL has plans to open 150 takeaways and quick serve Cinnabon outlets across India.

India offer tons of wheat and rice to retail and bulk consumers

IPacificMall to get its own Cinnabon
Cinnabon, the US·based cinnamon roll bakery chain, is set to expand its footprint in India. The brand, from the house of Wadhawan Group's Dish Hospitality Private

India has offered to sell 3.5 million metric tons of wheat and rice to retail and bulk consumers over the next six months, a senior government offtctal said, reviving a move to trim bulging federal stocks as well as to cool prices. The government trted to sell around 5 million tons of wheat and rice between April 2009 and December 2010, but only half the quantity was lifted because it was costlier than the grains sold in local markets. The government has kept the wheat and rice price unchanged from last year, but the response is Ukely to be bette r due to a sha rp rise in local market prices.

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Fats are back in demand
Hindustan Unilever will shortly introduce bread spread containing high nutritional fat levels as part of its plan to fortify its jinxed food collection in 2011 with a range of novel products. The fat spread, named Astra Gold guarantees to provide three times more crucial fats with vitamins A, D, E, which will assist children's growth. India's biggest consumer products manufacturer will concentrate on Aring up its basket of food brands in the existing year to bring the share of food biz in its income nearer to parent Unilever's levels. Company's beverages, foods and ice creams businesses make around 18% of its Rs 17,524-crore proceeds, whereas Unilever makes around 50% of its S10_1-billion proceeds from foods.

Europe's leading producer of naans enters India
Honey top Speciality Foods, located in the Woodside Industrial Estate, will build a new 8,000 square metre factory in Nasik,150km north of Mumbai, to supply the bread-based products to India and the wider Asian and Austra lian
markets.

Honey top is Europe's leading prod ucer of naans and flatbreads and a major supplier of own-label naans, tortillas, filled breads and other bakery products to the UK's biggest su perm arkets. Managing director, David Laurence, 'said "We began exporting in 2005, but this Indian factory represents a major expansion in our overseas business." Honey top, which was founded in 1984, currently exports to more than 10 European countries and overseas sa les now make-up more than 15 per cent of the compa ny's business. The firm, which also manufactures Sharwoods-branded naan bread under licence and is a leading supplier to MacDonald's, has also invested in high-speed robotics and automation, which has increased yields, reduced waste and improved turnaround.

The govern ment has offered to sell 1.5 million tons of wheat to bulk buyers, such as makers of flour and bakery products, for around INR1, 200 - INR1, 400 per 100 kilograms, the official said. Rice from government stocks will be sold to retail consumers at INR1, 585.5/100 kg, which is almost 30% cheaper than the market price,

network on it and can even Director

and presence. We will leverage if they have a strong brand we build it too," CG Foods Managing Nirvana Choudhary said.

Christmas cakes with soda I messages in SUiguri
Unique theme based cakes have been prepared to spread awareness concerning a number of social. causes in West Bengal's Siliguri District. These include cakes depicting pictures of man-animal conflict and an elephant being hit by a train on railway tracks has been the main attraction, Confectioner Ranjit Paul said through thi s cake he has e ndeavou red to spread awareness amon gst people on the need to protect the elephants, "Since few months, we are seeing many accidents in the Dooars area due to the railways. 50, we thought of making this form of a cake and make people conscious about elephants, highlighting its revered status a nd also si nee it is an endange red species and needs to be protected," said Ranjit Paul. A five feet long cake has been prepared with butter, eggs, almonds, cream, cashew nuts etc. Weighing around 10 pounds, over four days were taken to prepare the cake. Other theme cakes include cricketer Sachin Tendulkar's recent 50 Test centuries and the country's long standing demand for a permanent seat in the United Nations Security Council.

CG Foods from iNepal expands in lndia

In order to expand and acquire companies in India, Nepal based CG food is planning for an investment of around Rs 300 crore .. An investment of Rs 100 crore is required by the company to set up production plants at Rudrapur in Uttaranchal and another at GujaraL .And the balance Rs ZOOcrore will be spend for acquiring new companies as it looks to achieve Rs 1000 core over three years Presently the company has two plants in Assam and Sikkim with a total production capacity of 270 million packs. The turnover of the com pany is Rs 200 crore, which it wants to increase to Rs 350 crore by the end of this fiscal. The new plants will be operational from 2012 and will have a total capacity to produce 120 million packs By 2014 the company is expected to produce 500 million packs. "We are definitely looking for an fMCG firm, most probably in the southern and western region which has strong dtstri bution

Dominoes Pizza expands to Bhopal
Dom ino's Pizza has expanded its footprint in Bhopal by opening a second outlet in the city's Eden Garden

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Kraft sues Britannia Industries
Kraft Foods sued Nusli Wadia·owned Britannia Industries for trademark and copyright violations of its popuLar Oreo cookies. Kraft said Britannia's recently-introduced Treat-O biscuit is a copy of its cream-fitted sandwich cookies. The US firm has also sought an injunction to prevent Britannia from manufacturing, seLLing,marketing or advertising any product with any distinctive element of Oreo cookies. Kraft has sought damages for infringement of trademark and copyright, passing off and unfair competition of its 'globally reputed' Oreo brand of cookies in its suit. Oreo was registered in India in 1991 and is being imported and soLdin the '" cou ntry since then. Kraft said that Britannia has copied the specific design etchings, such as florets and inner rings, of Oreo cookies. The company refers to the design etchings as 'Oreo cookie trade dress'. "The lining on Britannia's product,inner rings and florets and their pLacement on the product are identicaL to the original Oreo cookies," Kraft said in the suit. It aLsosuspected that the brand name, Treat-O, is inspired by Oreo with an emphasis on O. Kraft's lawsuit against Britannia comes at a time it is exploring options to locaLLymanufacture and sell biscuits in the '11 ,000·crore Indian biscuit market.

Food inflation not temporary
The rise in food inflation was a shocker. Prices jumped 18.3 percent. In spite of promises, it Lookslike headLine inflation wiLLnot drop beLow 6 percent by March. Production and prices of cereals were steady and prices of puLses and sugar had actually come down. What kicked up the price index were the prices of vegetabLes, meat and eggs. The price rise was too sharp and too sudden. The reason is that the rains were unusuaLLyexcessive and irregular and production either dropped or there was exposure to pests. The prices of onions shot up more than 46 percent in the first three weeks of December and 67 percent over the year. In contrast, demand for fruits and vegetables increased with the expansion in population and improvement in incomes of urban and rural consumers. Food inflation will persist if fruits and vegetable supply does not commensurately increase. Broadly, vegetable production wiLL have to increase at more than 10 percent per year.

area recently. The pizza delivery chain's first outlet in the Madhya Pradesh capitaL is Located at the food court of DB MaLl. Speaking on the occasion, Ajay Kaul, CEO, Jubilant Foodworks Ltd, said, "The overwheLming response to our first outlet in Bhopal and in other tier 1.1 and 111 cities proves Domino's popularity. Domino's Pizza is upbeat about the market potential of tier II and III cities, including CaLicut, Madurai, Gangtok, Raipur, Jabalpur and Bhubaneswar, and is opening a string of outlets in these cities. "In smaller cities, dining out is a special occasion for the family and keeping this in mind our outlets have been designed for a comfortabte dine-in," said Dev Amritesh, senior vice president marketing, Jubilant Foodworks Ltd. Jubilant Foodworks Limited (JFq, a leading food service company, is the master franchisee of Domino's Pizza International in India.

Dioxin scarein Europe
Oil meant for industrial use went as animal feed to poultries recently and has now contaminated eggs. The contaminated eggs with toxic dioxin from Germany are panicking consumers across Europe as they

are suspected to have entered the UK food chain. As eggs are commonly used in most bakery products, retailers have started taking off bakery products from shelf in UK a Ireland. It is understood that 14 tonnes of tainted egg prod uct sent to the Netherland s from Germany, destined for use in goods such as pastries and mayonnaise, had been reo exported to Britain. Earlier this week, the German authorities said up to 3,000 tonnes of contaminated feed, which are only meant for industrial use· were sent to poultry and pig farms, and that eggs from some of the farms were then exported to the Netherlands for processing. The origin of the feed contamination has been traced to a distributor of oils for animal feed production in the northern German state of SchleswigHolstein, where oils meant for industrial use in biofuels were distributed for animal feed. The German agriculture ministry has said that 4,709 farms were being closed as a precaution, and the suspected toxin fed chickens about 8000 were so far culled. Eight of Germany's 16 states were affected by closure order.

Rolf's Patisserie desserts from US cause food poisoning
Rolf's Patisserie is a gourmet European style bakery located in Lincolnwood, Ill. The bakery's products include ttrarntsu, cakes, cobblers, decorated cookies, tarts, pastries, and pies.. Rolf's Patisserie's desserts are available through retail, wholesale and internet sales The U.S. Food and Drug Administration (FDA) have issued a warning to consumers not to eat desserts from RoWs Pattsserie

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Japan creates edible iphones
A cafe in Tokushima prefecture became famous across Japan after Twitter users discovered its iPhone cookies. Kudo said the idea for the biscuits came from one of her customers, who asked her to make a took-a-like of the iPod touch media player for her husband's birthday gift in October 2008. Kudo mistook the gadget for the very similar iPhone, which had just appeared on the market, bu t the customer was delighted by the end product. However news of Kudo's creation did not spread wideLy until a message on the Internet micro-bloggtng site Twitter in January by the welt- known economic critic Kazuyo Katsuma. When Kudo was invited to an event held by Softbank Corp. in March, she handed President Masayoshi Son one of biscuits, who had earlier posted his own Twitter message saying: "I want one!" Son was overjoyed: "I'm so happy. I cannot possibly eat this," he said. Kudo, who makes all her own cakes and biscuits, says she can create no more than 2.0iPhone cookies a day. One biscuit is priced at 2,730 yen ($33), including tax.

Bread Talk to set up more bakeries
BreadTalk, a pioneer in revolutionizing the image of the bakery industry with its trademark open kitchen, allows customers to view the entire baking process from flour mixing to hot breads from the oven. Bread Talk now is expanding its franchise retail businessin Vietnam. Vietnam's Binh Minh Toan Cau Joint Stock Co. plans to set up more than 10 BreadTalk boutique bakeries in HCMCin 2011 under a franchising agreement with the Singapore-based chain of boutique bakeries ..Two such bakeries called BreadTalk have already been opened in HCMe. Ly Qui Trung, chairman of the local company, said at the opening on Wednesday of the second BreadTalk boutique bakery at 02 Cao Thang Street in the city's District 3 that next year his company wouLd open some 10 more bakeries in the city. The third BreadTaLk boutique bakery at Maximark Cong Hoa Supermarket on Cong Hoa Street, District Tan Binh will be up and running next month. "This is part of Binh Minh Toan Cau Joint Stock. Co"'s pLanto increase the number of its stores in the city from two to more than 10 next year," said Trung. He said that the second BreadTalk boutique bakery in Vietnam with the investment capitaL of more than VND5 biltion was the biggest bakery of BreadTalk boutique bakery chain in the world. The store covers some 150 square meters. In the coming time, his company would open BreadTaLk boutique bakeries at supermarkets and department stores, he said, adding each bakery in the city should cost some VND5 biltion.

of Lincolnwood, Ill. made after November 1, 2010. The desserts have been linked to several outbreaks of S. aureus food poisoning. A total of 100 cases of illness have been reported from four separate events in November and December. A food item contaminated with 5. aureus, the bacteriu m responsi ble for produci ng toxins in foods, can cause gastrointestinal illness that usually begins 1-6 hours after eating contaminated food. The most common symptoms indude nausea, vomiting, stomach cramps, and diarrhea. In more severe cases, headache, muscle cramping, and temporary changes in blood pressure and pulse rate may occur. The illness is usually mild and most patients recover after one to th ree days.

tourist arrivals to the country. "The high cost of raw materials has been identified as a major stumbling block. that hampers the growth in the industry. In addition to that, there is stiff competition in the confectionery industry in the country with the invasion of huge confectionery products from leading multinational companies to the local market. "However, Sri Lankan consumers are very quality conscious when they purchase confectionery products from the market," Wickramage said.

!ProbioticBreads: Re(ent addition to health foods
An Old World bread- baking company and a modern-age biotech company-- both headquartered in Northeast Ohio .. have joined forces to create what they say is the fi rst probiotic bread in North America, and probably the first such bread line in the world. These will only be available at the Heinen's stores. Probiotics are generally found in yogurt of dairy products. Probiotic food consists of microorganisms, which contain beneftctal bacteria or yeasts that aid digestion. But the live cultures couldn't survive extreme temperatures, so baking or freezing foods containing probiotks were out. (The above industry news has been collated from various industry magazines, newspapers &: websites. Hospitality First does not take any responsibility for the accuracy of the information provided.)

Ceylon biscuit to set up new plant
The Sri Lankan confectionery industry has recorded a satisfactory expansion with a 10 percent annual. growth showing signs of being a dominant industry. It is capable of generating much foreign income to the country while reducing the unemployment rate considerably. Ceylon Biscuits plans to set up a biscuit manufacturing plant in the Seethawaka area and it is expected to be operational by mid 2.011generating over 1,000 job opportunities for the youth in the country. Ceylon Biscuits Limited Group Director and Marketing and Sales Head Nandana Wlckramage said new opportunities are opening for local confectionery manufacturers in the face of escalating

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Report

The Society of lndian Bakers organizes

National Seminar on Baking Innovations
A two day seminar from 22 to 23 December 20110 on 'Baking Innovations' was organized by The Society of Indian Bakers (SIB) in association with Bakers Association of Kerala (BAKE)

NATIONAL SEMINAR

lIND

(L·R) Mr. Joi Prakash, Chairman, Or~anizin~ Commttt€'e, Mr. P. M. Sankaran, President, Bakers Assaciation of Kerala; Mr. Dominic Presentation, MLA, Kerala; Mr. 1. R. Kandhari, Founder President, Society of Indian Bakers; Mr. Tony Chammany, Worshiplul Mayor, Municipal Corporation of Kochi, Kerola; Mr. K. R. Balan; Mr. J. N. Kushawaha, President, Society of Indian Bakers

his being the fourth National Seminar it was held in Cochin, Kerala a very progressive state in bakery field. Earlier seminars were held in Chennai, New Delhi and Ahmedabad. The session was inaugurated by Mayor Tony Chammany. The Inaugural session was addressed by P.M Sankaran, the President of BAKE, Dominic Presentation, Member of Legislative Assembly of Kerala, L.R. Kandhari Founder President of SIB, Dr. A. 5. Bawa, Director of Defence Food Research Laboratories, Mr. Royal Noushad State Organizing Secretary, BAKEand J.N. Kushawaha the President of SIB. Like its theme suggests Innovations in Baking Industry was the key focus through out the seminar. The first technical program ran on the theme Innovations and future of Baking Industry. This session was chaired and co-chaired by Dr. A.S. Bawa and G. Selvarajan, Dr. Bawa spoke on Labelling Issues and Food Safety and standards for Bakery Industries while Selvarajan commented on meeting of consumers needs by a process called "Voice of the Customer". J. N. Kushawaha gave a brief study on the Bakery Market in India and discussed its problems and opportunities while Prince Ayyanikkal from K.R. Bakes spoke about sustenance in bakeries. Raj Kapoor, Managing Director of Assocom India, gave guidance on the medium of Websites as a marketing tool for Bakeries. In terms of recipes, Dr.. Shakuntala Masur, head of Bakery training unit at University of Agricultural SCiences, Dharwad gave a presentation on how Milk cake could be produced by usage of Gaur gum. She mentioned the total fat content in the cake reduced by addition of Gaur gum. M..K. Ranjith with 30 years of experience in Baking was adept to chalk out the History of Baking in Kerala. He belongs to the family of 'Mamballies' that launched the first bakery in Kerala by the name of Mambally Royal Biscuit Factory in 1880. The second session dealt with Key operational priorities and concerns in baking. The session was chaired by M.D. Vel the managing director of Indian Foods PrivateLtd. Having a background in engineering as well as baking he spoke on how upgradation of baking facilities could lead to a long term benefit to bakers in terms of economy.

t

Another technology based presentation belonged to Sargent Sumankeerthi, associate scientist at Kemin technology. He spoke on developments in terms of lasting freshness and safety of food. Sham D. Gambhire the manager of technical services at Fine organics explained the importance of emulsifiers and enzymes in creating good bakery products. Such products are of a higher quality and have longer shelf life, says he. The fallowing day's sessions concentrated on health factor, one of the latest and strongest trends in bakery industry. The first session of the day was Health a Wellness, Display and Presentation. Dr. Rajeev Thakur, Technical manager, Raquette India was the chairman for it. One of the speakers Dr. Kavitha Reddy gave a nutritionist point of view in baking. She says that the health value of bakery products could be increased by fortification of flour with micro and macro nutrients. U. Puranchand the business manager of The Solae Company spoke on isolated Soy protein and fiber, the new ingredients from soy that could be applied to various bakery products to render them not only healthy but also tasty. ViVek Arora the business head of Compact India aroused philanthropists when he presented some facts and figures concerning declining of nourishment in adults and children in India and how bakery could innovate to provide for them.Ms. Leena Joseph the head of Mid day meal at Naandi foundation spoke of the contribution of bakery products to the Mid,day meal program. The last technical session was based on Food safety and standards for Bakery products. Various food inspectors were present at the seminar. Ms. Praveen Gangahar from Quality Management services suggested customization to be undertaken by bakers to improve quality. Joseph Lawrence the Managing Director of JM breads simplified the Food Safety Act for the audience and how it could be implemented in production. The day's session ended with Demonstrations by International Chef Laurent Vannieuwenhove from Puratos foods. These included products like healthy Banana and Date Whole grain cake.

Interview

The A, B, C of technology for bakers
M. D. Vel the Managing Director of Indian Foods Pvt Ltd loves machines as much as he loves baking. He gives us his opinions on technological inputs in Bakery Industry in a discussion with Prajakta Patil. (at the SIB Convention)
.0. Vel has trained in Engineering from Japan. He also studied Baking Technology in Denmark and trained in AI B, Kansas..His wide travel and 35 years of experience in both baking and engineering makes him the right authority to com ment upon the tech nological aspect of baking.

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In terms of understanding technology where do you think bakers are lacking?
A small artisan baker who produces at a minor level does not need technology as he may be mixing by hand and baking in a small country oven. His products are appreciated by the consumers. Problems arise when they want to inc rease production and seek mechanization. Such bakers, when they undertake this process they do it wrongly due to lack of awareness. The end result is an :~"""l'ii~l.lfll~lal~I9E~d.haphazard and arbitrary buying d~siol'l~u¥s wro.ng ,uipment and finds ti~atchisproducts fail to even m"kh''f"l,;oi"" standards of production when he did not use }~chno ~y. If the mixer selection is not right the mix produced is not right, if-oven chosen does not have the right technology from an engineering point of view, the output is a bad baked product. I have observed this in various

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Interview

bakeries. Minimal use of technology can also produce excettent bakes but for ani ndustrial or retail bakery, technology is a must for producing with consistency. The minimum requirement we recommend is at least a good mixer and an oven. Investment in these two equipments is very important for good production quality. Other factors like energy saving, fuel saving and reducing wastage are secondary. Another critical factor that bakers are not aware of is 'impulse sales'. If a baker earns Rs.10, 000 in a day in sales, he doesn't realize that 5,000 rupees of sale takes place for varied reasons, like a particular product appeared tempting or the bread was warm etc. These contribute significantly to drive impulse purchase and cause customer putt. But to achieve impulse sales one needs to take several steps like attractive displays, well stocked inventory etc. But fi rst and foremost feature of baked product is its colou r. Colour needs to be right and uniform to appeal to customers. Many bakeries find it difficult to achieve a standard uniform colour because of a bad oven. Yet it may not have been this difficult in a country oven. My conclusion is that mechanization is not important but calculative mechanization is most important.

of time have a network in all states and also handle servicing. We have had a customer whose equipment is 15 years old and still works fine. Therefore, if you import from an experienced dealer then servicing witt not be a difficult problem to tackle.

Latest technology entering markets is frozen technology. Many chain cafes and bakeries are opting for it. How do you see its future?
Frozen technology is very mature in foreign countries. There have been hiccups in earlier stages but now everything is readily available. Itis plug and play for us because they have gone through all the evolution. You have blast freezers, you have coolers that can be applied and it can also add value in a country like India. But there are issues. For e.g. our power supply is not reliable, neither are logistics nor even roads. Say from point A to point B it takes 3 hours to reach and you send an insulated truck on route. The time taken may be more than estimated or the weather may be bad. So there are issues but it is not impossible. We are talking in terms of mega centralised production projects. Through these you get better quality products, more purchase power and best equipment. Then you blast it, and supply it to your stores. Such a technology witt arrive. There is no doubt about it. But this process has to be tailor made to suit Indian needs. When it does happen, it witt totally change mid scale and upmarket products and perhaps fuel mass consumption. There is stilt a fear that frozen technology may add to cost in a country like India. Compared to Indian bakers, ones abroad make a better realization so it is not an issue for them.

What should then be the basic criteria a baker must consider before purchasing equipment?
Rather than what the basic criteria should be, J would say what it should not be.. Foremost being the cost of the equipment. Europeans have had a baking culture for centuries and have mechanized about 100 years ago. So this time phase has made their equipments much better, robust and sophisticated.

Ifa product sold for Rs.100 in a bakery, its cost price would include 55% ingredients, 8% fuel and power, 8% labour and maybe 8% towards indirect labour and 7 to 8% as interest and depreciation. When you invest in a better model and not just a cheaper machine the difference in profit could range from 3 to 4%
I am not suggesting that Indian equi pments are not good but rather a baker should invest in the best in the category without hesitating at the cost level. Lot of Indian companies today manufacture good quality machinery. The important point is that a Baker does not have the luxury to engage in the test and trial method. So when he invests in the best he can be rest assured. The baker must recognize the fact that poorly produced equipment can double costs. If a product sold for Rs.100 ina bakery, its cost price would include 55%ingredients, 8%fuel and power, 8%labour and maybe 8%towards indirect labour and 7 to 8%as interest and depreciation. When you invest in a better model and not just a cheaper machine the difference in profit could range from 3 to 4 %. So the belief that if we purchase equipment of higher cost the final product will cost higher is not true. One should not compromise on the quality of a machine even if it costs little more, rather hold your purchase till you earn the inc remental cost or ta ke a loa n.

People are always suspicious of new technology. Do you think Indian bakers in the current state are opening up to new technology?
Of course they are opening up to it but it is gradual. May be there is a bit of confusion or misunderstanding due to miSinformation, lack of awareness and understanding. One major problem in our country is we have lot of quacks and wrong ideas about tech nology. Good bakers are not good engineers and good engineers don't bake..This is leading to a lot of fear in opening up. Bakers with potential do not purchase equipment because of confusion. But things are changing. In Tarnil Nadu most of the leading bakers even in tier two and tier three cities are purchasing European equipment. It has taken time; today we are selling expensive ovens to even small bakers that we had difficulty in selling a few years ago.

One of the bakers addressed the problem of sereidng of equipments. Servicing location and time required can affect production. How critical is this aspect in making a purchase decision.
When people directly import equipment from manufacturers, it's servicing and maintenance becomes their sale respcnsibtltty When customers buy from people like us or others who import and sell them in Indian rupees or in case of large equipment import directly from abroad through us, we take care of warranty. Dealers who have been in the industry over a long period

There is a huge cost margin between European equipments and Indian counterparts. Is this difference a result of government policies?
Initially the duty was pretty high but now it has come down reasonably well. Currently putting all charges together it would come to around 25% ..Duty is only 5%but there are other charges like countervailing. So it is not really a bad Situation as such. But government says that for food processing industries the import charge should be 10%.This is not entirely false in our case as the custom duty is only 5%. But if including all other charges the over all charge comes down to 10%then it would be great. The 12.5 %VATon the products is something that is really killing the food industry. But as far as import is concerned the duty is fair.

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Interview

Bakery Association of Kerala drives industry future
Bakery Association of Kerala is a noteworthy example of the power and capacity of Associations to bring about change..In a capsule, P..M. Sankaran its dynamic president tells us about some of ilsachievements and initiatives 'in a dialogue with Prajakta Patil
erala is considered to be home to the largest number of bakeries in India. The Industry was largely unorganized until the formation of BAKEin 2005. BAKE has become a platform for bakers to come together and communicate and since establishment, it has successfully addressed various issues of bakers as welt as taken various initiatives to upgrade and modernize the Bakery Industry.

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What would the membership figure for BAKE be? .
Initially, I was associated with politics. All that I have learnt in those days I have adopted here for organising the industry. BAKEhas arranged 14 district committees, 140 assembly constituencies and 132 assembly constituencies and each are in active form. We are constantly in touch with all MLAs. If there is any bakery related function, the first inVitation goes to them, since the MLAis also a consumer to the bakery. So with these these kind of relationship bakeries have with government representatives, form the root of our structure. The estimated amount of bakeries in Kerala is 20,000. We have been welcoming bakers without membership but close to 10,000 bakers have taken voluntary membership.

was VAT,when it was implemented at 12.5% in 2005. We forced the authorities to bring it down to 4%. A year later the VATwas increased again to 12.5 %. We then contacted 140 MLAsand local bakers prepared a kit of their products and presented it to the MLAsalong with a petition. On the budget day all the MLA's supported the bakers and our petition was accepted and tax red uced to 4%. We have now taken up other issues with Society of Indian Bakers to deal with Central Exci se with respect to packaging of bakery products. We have also made serious attempts to increase communications with food inspectors. They needed to understand baker's problems while bakers need to see the importance of their policies. Five years back when food inspectors visited various bakeries they followed their own criteria while bakers followed theirs. Now we have changed relationships .. We have requested food inspectors to not kill the industry but harass them till they turn good.

We learnt somewhere that YOLI were planning to certify bakers according to qLla'lityof production standards? Are plans in progress?
Yes we have started work on it. The certification project will be our next, called BAKEFITthat is BAKEFriendly Inspection Team. The format we will follow is like this: We will be selecting five independent bakery entrepreneurs in a district. They will be visiting local bakeries with prior notice, which will be a friendly visit. They will make three such visits in a year with suggestions of development and improvement, It is our expectation that the bakery will have then improved and maintained hygiene.The next time we would arrive there with the concerned health inspector and he will suggest if the bakery should receive a certification. This certification will be fixed in the premises of the bakery. This is an herculean task and we will implement it soon.

What strategies have the association?

YOLi

deployed to ensure sustenance of

We have maintained a family like environment in our meetings .. We have kept the membership of the association open not only to the owners but also their employees, distributors and manufacturers.

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have followed a concept theme every year?

Our very first theme was saying goodbye to artiflctal food colours in bakery products. The first move was to get bakers to use only those food colours prescribed by the law and the usage should be below prescribed level. Both these facts were propagated among bakers and consumers. Today most bakers in Kerala use minimal food colour or no colour at all. This was done with guidance and support. received from the Health department and food inspectors.

What other activities have been undertaken?
One of our latest moves was to invite house wives to prepare traditional desserts from Kerala and sell them to bakeries. This scheme was taken up as an alternative source of income for home makers. This scheme also has an advantage of bringing awareness of the culture and cuisine of Kerala to others.

What issues of bakers have been addressed by the association in the past?
One of the major issues that bakers in Kerala dealt with

Bake has arranged .

14 district committees, 140 assembly

constituencies and constituencies and each are in active form.

132 assembly

Interview

The Story of the Co-operative bakery
With 9,624 Co-operatve organizations in the district of Kolhapur, bakery industry is bound to be influenced. Prajakta Patil speaks to Sujit Mohite the Managing Director of Shree Hanuman Yalgud Co-operative Dail)' Society that has been successfu lIy running one of its kind co-operative movement lin Bakel)' for last 40 years
Co - operative movement is a voluntary movement of the people pooling together their resources or carrying on the given activity, with the purpose of achieving or securing certain benefits or advantage which is not possible individually. In india, a home to one of the largest number of co-operative organisations, almost no sector has been left untouched by the co-operative movement. In production of sugar and fertilizers, cooperative movement contributes to almost 50 percent of the total sugar production and over 60 percent of the total fertilizer distribution in India. The states of Maharashtra and Gujarat are witness to the successof the movement and are well developed in those terms. Amul (Anand Milk Union Limited), formed in 1946 is a dairy co - operative movement in India based in Anand, Gujarat which is exemplary of what co-operation in co-operative movement can achieve. Statistics on website kolhapurworld. com state that there are 9,624 Co-operative societies in the district of Kolhapur. The movement has made its mark even on the bakery Industry here. We learn of it further in the below given interview.

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in various sectors but not so much in bakery industry. How did your organization opt to venture in this f.ield? We were already running a successful dairy co-operative in Yalgud. There came a time when the production of milk was in surplus and would not be sold. We used to purchase milk from our farmer members and distribute it. If we could not sell the milk then the farmers were at loss. We started producing by-products of milk like butter and even sweets with excess milk. Yet our milk production exceeded the demand. Our then chairman on his visit to Mumbai saw people selling bakery goods at a beach. His interest developed and he made further research on it. After studying different kind of bakeries and understanding their production we launched our bakery unit with four employees. Those were the days when our bread was made with 100%milk. Even today milk is a part of our formula for making bread.

What was the beginning of co-operative movement in Yalgud like and how has it ben efited the farmers?
Yalgud is a village close to Karnataka and derives its name from Kannada meaning 7 hills. There was a time this village lacked

(a-operative movement has achieved victory

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Interview

financed us under Pasteurization and Bakeries project for 58 lakhs out of which 43 lakhs were utilized for development of Bakery. We were given 20% government shares without interest, 2.0lakhs of subsidy and in 8 years monitoring period VATwas exempted. In those years we concentrated on marketing and repaid an the government dues and loan. In year 2.001we took a loan from NCDCfor 2. crores to upgrade our machinery. We visited several exhibitions, even one in Germa ny with th e permission of the government before investing in equipment. We have maintained a policy to take loans every time we want to upgrade regardless of whether we have the finances. This ensures that we have a proper project report a not a penny gets misused during the upgrade. Another benefit is that the existence of loan ensures that we strive hard to repay it.

Your organization has also aided people in training and your have been active in the 'Earn and Learn' movement, Could you brief us about it? .
basic infrastructure, no roads, no electricity, and no water too. My grandfather was working at Shetkari Hita Vardhak Sangha as a managing director of the marketing organization. This cooperative organization was a ZOO crore organizati on that had other ventures too. Our family had always been a part of co-operative movement and it was an obvious decision for us when we wanted to bring development in our village. My father as a Sarpanch first started farming activity here. That is when simultaneously we brought in motors and irrigation plants and we haven't looked back. As a cooperative organisation we chose Dairy industry as animal husbandry and poultry was not appreciated. Milk in Maharashtra came from other states then. Government of Maharashtra undertook various drives to develop dairy industry in Maharashtra .. It provided financial aids and better cows and buffalos were brought in from other states. This is how we flourished in our Business. TOdaywe are running 13 organisations. We give minimum 15%diVidend to our shareholders every year. There has been a time when we gave 100%dividend and this year we gave 30%. So even a farmer with 10 rupees of shares has benefited. We have vouched to generate employment in our vicinity. We do not approach trained people but have tried to created trained people from neighbouring villages and Yalgud. We provide financial aid to students to succeed in their graduation and send them to study Baking at Ananda University in Gujarat. We take care of all their needs there. These students join us or move to other organizations. But many of the people we have trained are at good posts now in other organizations. We sent two of our students to learn at CFTRI in Mysore recently. Currently 8 students of our students are in training in Gujarat We also had the 'Earn n Learn' scheme earlier. That is to learn while you earn. So students used to work here in afternoon shifts and study in morning and vice versa.

As an empl.oyment generator what is the number of employees you have?
Along with our Sister organisations we have around 450 to 500 working with us.Bo to 90%of it is local staff. Along with the regular incentives like pension they also receive complete medical assistance from Vivekananda Medical trust. Hygiene is important in production of food. We ourselves take care of maintaining it and provide services right from laundry to haircut to our employees.

Iodav what is the strength of you r produ ction?
Along with our Sister organisation we produce about 125 products that is distributed to Kolhapur, Sangli, Satara, Sindhudurgh, Ratnagiri and Sholapur and two markets in Karnataka. We own 9 outlets ourselves. We produce around 8000 to 12000 breads per day but the demand is higher than production. Bakery Industry is in a booming period as market prices for an food products is increasing. In this case bakery is still much more stable and cheaper than rest. Hence the demand is increasing. So we are planning to upgrade our production unit this year. The construction of the unit tstn process at the moment and it should be fit for running in six months.

It is evident th at as a co-operative organ isation you have reaped success, when many others have failed. 10 what would you attribute this?
We run a policy to not to sell for profit or loss. We strive to make our products available to people for the lowest rates possible. The commission earned from shops run by us is very low. We directly purchase raw material from factories to avoid middle men operations. We run our own lab for Research and Development and also for testing of raw materials. Every batch we sell can be traced backed to its origin. We do not sell on credit and follow the policy of 'Cash and Carry' and no replacement. We have always regulated theses measures stringently. As an organisation we are much disciplined and have clear records of everything, right from minutes of all our .Annual general meetings. The government audits us and we have always received an A grade.

What development projects in the bakery unit have you undertaken so far? Has government supported your cause?
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Bakery IBusiness 2010 emerges as the most comprehensive industry show
A report on the fifth edition of Bakery Business Trade Show
ver Ninety Exhibitors and 5000 plus visitors' quote the statistics of Bakery Business 2010.It is significant that the trade show that was lau nched five years ago with a meek start of 17 exhibitors and has since been recordi ng a year on year growth between 30 -35%.This was dearly evident at Bakery Business 2010 held between 8 and 10 December 2010. Shantanu Sinha the Sales Manager of Bakery Ingredient (west) at AB Mauri says, "This is our third year of participation. In comparison to previous years there has been a remarkable increase in the footfalls. It is hearting to see bakers not only from Mumbai and Maharashtra, but also from places like Goa, Punjab, Madhya Pradesh and Kerala." "This year we have succeeded in bringing the finest manufacturers of equipment, ingredients and accessories all under one roof from across the country said Mr; Pradeep Gopalan, Director of Hospitality First and organiser of Bakery Business, he added Bakery Business has delivered tangible business benefits for both visitors sourcing new products and services and exhibitors showcasing the same. The show this year has been the most com prehensive of all the editions we have staged so far" The visitor profile not only included bakery owners, but also catering companies restaurants/hotels, snack produc,

by Prajakta Patil

0

ers, sweetmeat marts & shops, cafes and home bakers. Among the students visiting the event was Mimi Anamte from Mizoram currently pursuing education at IHM, Mumbai. She says, "I wish to launch my own bakery in my hometown in coming years. I was relieved to find all products suiting my needs at one destination. Frankly when I heard about it on the internet and in newspapers I hadn't imagined it to be a show of this magnitude. " As the show developed a national spectrum this year, it also took it first step towards global venture. It saw direct participation from various international companies like lawrence equipment from United States, Mackies- The Australian Pan Company and Dabon International and Wachtel from Germany. lars Brydum the Chief Executive Officer at Mackies reo sponds, "Thi s being our first venture in India we participated with the intention of bakery market study that is in terms of size and potential. Not only were we successful in that endeavor but we also met good distri butors. I believe our next step would be to tap the Industrial segment with the help of distributors." Tim Hulsey, International Sales at Lawrence Equipment gives a feedback, "Chapattis all over the world are sold as packaged products except in India. Since India is soon developing a packaged food culture, we thought this was the right time to venture. At Bakery Business I have had a chance to make good contacts." Developing technology and its lack of awareness in Indian Bakery Industry was the key factor in drawing public towards the only show dedicated to the Bakery Industry in India. Technology was appreciated not only in the equipment sector but also at the software level. GoFrugal technologies that provide software solutions to Bakeries and other industries were also a part of the event. "Bakery Business 2010 was the right time

and place for us to participate. It was the right time as Bakery Industry is now seeing a sea change and boom. It is the right time to adopt software solutions for daily business transactions. We provide solutions to all ki nds of markets, one of them being the Bakery Sector. The exhibition was a much focused platform to reach customers in this sector." says Ganesh Auti, its regional sales Manager. Like software solutions, Bakery business covered diverse requirements of bakers and found appreciation in feedback by the visitors. Bakery Chef Brajesh Singh from Jehan Numa Palace at Bhopal says, "I was definitely impressed with ingredients and equipments. But what caught my eye was the packaging segment."

Knowledge Seminar
Diversity was an element of Knowledge seminar too. Held as a part of Bakery

The show saw direct participation from various international companies like Lawrence equipment from United States, Mackies- TheAustralian Pan Company and Dabon International and Wachtel from Germany

CoverStory

Business first time, the event saw 75 participants. The focus of the seminar was on new age innovations in areas of bakery technology, bakery and patisserie ingredients, increasing shelf life of bakery products, customer education, brand building and operational efficiencies in bakeries. A la rge group of the audience consisted budding bakers and home bakers hopi ng to launch bakeries. Bindu Basanna from Basanna Enterprises says, "My Company is looking forward to develop health products in biscuits category. Since baking is a new segment for us, I needed a rough estimation of what it requires and thankfully a lot of relevant topics were discussed. " Rahul Aggarwal from Go-foods comments, "Most of the speakers at Knowledge seminar were impressive orators. I personally thought the presentations on new technology and shelf life of bakery products were eye-openers." Jaydeo Chokhawala, Managing Director, Apple Bakery Machinery Pvt. Ltd as a speaker introduced the audience to latest technology that could be applied to bakery industry and its benefits. He covered topics like Automation and oil- less dough dividing systems in his presentation. On the other hand business of baking was made simpler with inputs from Prakash Nair, National Sales Manager, Monginis Foods Pvt. Ltd. His emphasis lay on building of brand ideology and situational analysis.

P. Krishnakumar, Modern food division Hindustan Unilever gave an interesting reflection on staling and shelf life of bakery products. Though a very technical issue, he simpliAed the science behind various methods to increasing shelf life and enthralled the audience. He provided alternatives to existing procedures of increasing shelf life and cleared various doubts and myths surrounding the topic. A much appreciated presentation belonged to Joseph Lawrence a Bakery Consultant, and owner of JM Breads Pvt. Ltd. His A·Z formula for maintaining hygiene and his simplistic explanation of 'Food Safety Act' supported audience's com prehension. Chef Kunal Arolkar's new approach in customer understa ndi ng, buildi ng customer loya Ities and its long term benefits gave a new perspective on customer's frame of mind and building of vendor -consumer relationship.

Live Bakery Theatre
Chef Kunal the pastry chef from Zanzibar also took turns at teaching a dass of 60 at the Live Bakery theatre. His first session began with loads of sinful chocolate chaco-chip cookies and chaco-nut brownies. Tarla Dalal. an eminent cookbook writer and also part of audience at the theatre comments, "Chef Kunal was indeed a

patient teacher. It was nice to see him addressing every query in the audience and repeating his instructions several times if need be. Though it was time consuming, no individual in audience was left unexplained and confused at the end of the day.." Next, Chef Savio Fernandes, a Pastry Chef at JW Marriott showed several ways of how European pastry and could be

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blended in with Indian rnithai to create a fusion. Chef Martin Fernandez, the corporate chef -Technical & Operations, at Euro Foods took the traditional route in demonstrating StoHenkonfekt traditional Christmas bread while hi s pumpki n seed bread caught up with the recent trend in healthy baking. Geeta Arora, a home baker appreciated the chefs' demonstrations. She says, "It was evident that the

demonstrating chefs were very experienced. It was good to learn from not one or two but three highly professional chefs." The live bakery theatre was successful in bridging the gap between the artisan bakers and the patisserie chefs as it became a platform for communication between the two. Another event that was largely dominated by the pastry chefs included the Indian Bakery Pastry Challenge. Read more about it the fo llowi ng pages.

res AEROTHERM
We have launched some new equipment whose promotion was focused at this year's show. Over the years "Bakery Business" with Bakery Industry as a focus has become a platform to bring various bakers together. It is a noteworthy effort. This year I have finalized orders worth 60 lakhs here. It is good to know that on Iy important & serious bakery professionals visited the show. We serve to all kinds of bakeries whether wholesale, retail or industrial. The audience surpassed au r expectations
NATIONAl SALES MANAGER

PANKAJ RAWAL

H,R. RAGHURAM
fFINE ORGANICS I would not deny that this is one of the best exhibitions for us in this financial year. Exhibitions to us is not only a platform to meet new customers but also help existing customers to gain better understanding of our products especially bakers will little technical knowledge
MANAGER-TECHNICAl SERVICES. FOOD ADDITIVES DIVISION

,

.

This has been a good opportunity to meet many of my cI ients face to face and study their problems or needs. Small bakeries were on our radar this time. as we launched a new improver for Buns (Pav). It is heartening see satisfaction on both ends, in terms of our expedations and response from clients who tested our samples distributed at the exhibition.
MANAGING DIREGOR

SHAM D. GAMHHIRE

PRITISH BATAVIA

'[i]- . ._,

.

We launched a bakery unit with all required equiprnents for small scaIe bakeries th is year at th e exhibition. We have received tremendous queries for the same. Lfl_h_av_e_s_ee~n~a_g_OOd enthusiasm rom nelg ourmg states.

The response has been tremendous. We have been on our feet all the time. We were looking for artisan and industrial bakers. At this point I would like to say that in the entire footfall, 15% would be new and potential clients

RAVIVERMA
THOMSON & THOMSON The footfall this year has been illuminating. It has driven enthusiasm in us and we intend to have a grander and larger stall next year along with live bakery demo nstrations.

MALOY CHAKRAVARTY
MUMBAI

I would like to applaud for the quality of participation and the quantity of visitors this year. We have surpassed the targeted audience this year and gladly most of them serious.

ASHOK SHETTY

KRilSHNAMOORIHY
CHENNAI

IBPC gets tougher in its second year
Indian Bakery and Pastry Competition 2010 sees close competition with bigger participation and better showpieces A report by Prajakta Patil,
ndian Bakery and Pastry Challenge's Second edition alongside is professional. level involving finest hotels Competitions Showpiece, Showpiece, participation C"" ([BPe) at the event competition. Trident Bagul. The Chocolate Sugar Bakery Culinary event. show piece in particular Director impressed Chef Fabrice Danniel the Technical at Cordon Bleu Dusit by bagging a gold medal at the Plated It also proved to be a grand occasion the gold medalist was doubled Deserts for Nitin show was held on 9'" December bakery and pastry excellence at the national chefs from Bakery Business Trade Show. IBPC organized chains. Showpiece, Sornaiya from Trident the celebration piece competition for Petit Fours. For Chef Vikas

as the Chocolate

Display competition and Bakery/Pastry like Chocolate 3-Tier Wedding of 40 budding Thakur

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for new techniques, presentation and overall appeal. There is a wide difference between what I saw six years back in India and now. I have seen chefs use many new techniques which is positive. To prepare for International competition, they need to experience many competitions first and participate again and again. As each time one participates one improves. Being a trainer myself, I would also suggest that every participant must have a good trainer or coach .." Chef AnH Rohira, Export Corporate Pastry Chef at Felchlin, Switzerland too stressed on the role of a coach. He says, "When India participates in Cricket competition, they are coached, guided, sponsored and lead by good management to face international competitions. A si rnilar environment needs to be created for Chefs participating in International competitions .." In regards with IBPC performance he says, "When I walked into this room, honestly I was not expecting the level I.saw, in terms of number of participants or the work on display; They are extremely motivated, hard working

the Raffles Hotel Singapore commented, "In past I had made several trips to India while working for Chocolate companies. I used to conduct few classes then and also had a chance to visit many hotels. Now good quality imported material is available in India, which is a big change. Without right material the finished product can not be good. The Show pieces are better than before and a lot of European influence is also visible." His advice to the participants was to focus on

Jury in ~Q!s5ion

and have good hand skills." Amidst conversation with him he gave our competitors a very beau tiful ti p. He says, "Ou r judging criteria are presentation of the theme, what is important is diversity of techniques. The idea of Show piece is to show your skill sets in an artistic way. Then comes the presentation, with its structure, flow and colour combination. We need to step beyond our professions. Like I get a lot of inspiration from how flowers are arranged at the flower shop. They are so pleasing to the eye."

finishing and to maintain neatness in work. As Minor details like finger prints on show pieces could lead to negation in poi nts. IBPC is not only a professiona I platform where bakery &. pastry professionals across India display their individual and combined skills, creative talent, learn, share experiences, partner and network. The winners also will be eligible for National team selection for Asia Pastry Cup 1011 in Singapore. In this regards, Kainaz Messman, one of our jury members and chef-owner

Now good quality imported material is available here without right material the finished product cannot be good. The Show pieces today are better a lot of European influence is also visible..
Chef Iranpour from TAJ seemed to have utmost pleasure with the partictpation this year. Being a judge subsequently this year too, he saw a sea change in standards from last year to now. He says, "That we are slowing progressing towards the international. standards is dearly Visible at IBPe." About his judging criteria he comments, "Presentation was definitely considered but as a professional I also consider the amount of effort. Here size matters ..A petit four cannot be too big or too small, they should be bite size. Other practical application is also considered." IBPC Z010 seemed to be a representative of developing standards and quality of pastry Industry in India. Though just in its second edition, already a change was Visible in the quality of product and participation this year. One of the Judges Gael Etrillard, Executive Pastry Chef at of Theobroma reflects, "India does not lack in talent but in exposure. Already there is a striking difference in participation this year. But to eventually succeed; a lot of support is required from their surrounding. This year it is good to see international companies too taking such a keen interest in it. Organisations and hotels that the chefs are part of need a change in perspective in evaluating the need for competitions. International competitions give recognition to chefs. The kind of encouragement the participants receive in winning accolades and recognition is irreplaceable. It will ensure long term loyalty and also world Wide exposure to pastry industry which is far behind in India as compared to International standards. Thus these long term benefits need to understood by the hotels and they shou ld give them time to focus on competitions .."

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Going back to the basics of the humlble pie: part2
In the previous issue Sonjuhi Malhotra discussed the basics of making pie. She now delves deeper into different methods and different crusts for pies

a

formula will consist of 100 parts flour, 65 parts shortening, 27 parts water, 5 parts dextrose, and 2 parts salt. The flour is to be unbleached. The shortening is to be non-grainy, plastic lard with antioxid ants:

Long-flake crusts

(1) Place in an arm- type mixer and blend the following together until the shortening and flour are well incorporated: 100 lb flour 25 lb margarine or soft shortening (2) Continue to mix the flour and margarine until it attains the appearance of a coarse streusel with no raw flour spots in evidence, and then add: 45 lb lard I hydrogenated fat (3) After mixing has reduced the lard to chunks about the size of eggs, add: 4 lb skim milk powder 3 lb salt 2. lb corn sugar dissolved in 28 lb ice cold water approx (4) Continue the mixing until all of the ingredients are thoroughly dispersed. Spot mixing when the pie dough is dry with no wet spots evident and the shortening is in tiny lumps well distributed throughout the entire batch.

Mealy crust
(1) Mix smooth but do not cream: 45 lb lard I hydrogenated fat 15 lb partially hydrogenated vegetable shortening (2) Add the following ingredients to the above and mix until the fat is in pieces the size of walnuts: 100 lb soft pastry flour at 35" to 40aF 6 lb nonfat milk powder. (J) Add the following to the flour, fat, and milk solids and mix just enough to blend thoroughly: 38 lb ice water approx 4 lb salt 3 lb corn sugar Short flake crust SUitable for fruit pies and a mealy crust especially SUitable for small individual pies and custard shells.

Short-flake crusts

(1) Place in the mixer and blend thoroughly: 100 lb pie flour 45 lb lard I hydrogenated fat 20 lb margarine of soft shortening (2) When the above is thoroughly mixed and no raw flour spots are Visible, add: 3 lb skim milk powder,4 lb corn sugar, and 3 lb salt, dissolved in 24 lb ice water (3) Continue to mix until the water has been cornpletety taken up. Dough's are normally scaled at about 6.25 to 6..5 oz for the top crusts of 9~inch fruit pies containing 26 to 28 oz of filling. The top crusts would be scaled at 5.25 to 6.25 oz Crusts for the bottoms of 9~inch custard pies can be scaled at about 7 oz. Baking conditions and time are very dependent on weight

and thickness of the pie, temperature of the pie as it goes into the oven, type of filling and its temperature, amount of filling, amount of moisture in the crust, thickness of the crust, type of pan, oven characteristics and many other variables which cannot be considered in detail here ..The baker will frequently base his decision on doneness by the color of the crust, with the caution that they cannot be used without conducting tests using the exact equipment and product in question. Pies should be baked on a solid metal surface, not on racks or screens. Bake in a standard oven at 375"F for 55 to 60 min, 400"F for about 50 min, at 425°F for 40 to 45 min, or for 28 to 32 min at 450"F. In a convention oven, about 35 min at 350 F might be satisfactory. Cookie crusts have been mentioned previously in this article. cracker crusts for cheesecakes and banana pies, chocolate cookie crusts for vanilla cream pies, etc., and vanilla water crusts for banana cream pies are the most frequent combinations. Gingersnap crusts have been suggested for pumpkin chiffon pies. These crusts are made by grinding crackers, chocolate wafers, vanilla wafers, etc., in a food processor or some other kind of mill, mixing in enough melted shortening to get good adherence of the partictes, and pressing the mixture into a pie tin or tart cup. Some sugar is usually added to the mixture, and occasionally other ingredients are included to improve flavor strength, color, or resistance to soaking. Chilling the crust until the shortening fully congeals is
Q

necessary before the product is packed and shipped, but the crust never develops any substantial amount of mechanical strength and it must be kept in the tin in which it has been made until the pie is served. The particles should be granu les of medium size, perhaps an eighth of an inch in their greatest dimension when they are put into the mixer, where some attrition does occur. Powder does not perform well as an ingredient, and for the best quality crusts, the dust should be sieved out before the crumbs are mixed with shortening.

Meat pies are a prominent item of commerce

Crust becomes tenderer with increasing shortening content and decreasing water level. With increased mixing, the crusts became mealy, but tender. Tenderness was found to be inversely related to the protein content of the flour.

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Although weak flour will give the best eating pastry, it also leads to dough which may be too short and difficult to handle and the pies are often so fragile that they break on handling. The high gluten content of strong flour can lead to shrinkage during baking and at other points in the process, and to extreme brittleness in the finished product. It is best to use medi um strong flour which gives the crust strength to withstanding depanning and transportation while at the same

adding it to the flour, and mixing the combination for 5 to 10 min. The remaining flour is added and mixed, bringing the paste to a crumbly condition. The salt is dissolved in cold water and added to the flour-tat mixture and the whole blended to a smooth paste. This method has little advantage over the more conventional pie paste methods unless the baker is using a very soft fat which will not set up in hot paste methods.

Crust becomes tenderer with increasing shortening content and decreasing water level. IWithincreased mixing, the crusts became mealy, but tender. Tenderness was found to be inversely related to the protein content of the flour.
time contribution shortness and crispness to the eating quality. Lean dough's will contain about 31 % fat while better quality pastes will have about 50% fat. The fat should be selected to set up quickly and firmly and show no exudation of grease in the hot paste, yet it must be soft enough to rub into the flour easily. The quantity of water required will depend on the strength of the flour and the process used. The amount of fat will also be related to the water requirement since both of these ingredients cooperate in controlling gluten formation in the paste. Water percentage also influences paste handling and the shrinkage and eating quality of the baked pie.

Fried Pies

The cold water method
In the told water method, the fat is rubbed into the flour until it is finely distributed, water (containing the salt) is added to the fat- flour blend, and a smooth paste is formed. This is rested for 0.5 to 1 hour and then processed into crusts. Such crusts have good texture after reheating.

The boiling water method
The boiling water method is mainly for pies which will be eaten cold since the pastry stays crisp longer than crusts made by the cold water process The dough also holds its shape better. These crusts are often used for steak pies because gravy does not soak into the pastry as quickly. In this method, the water is boiled, added hot to the fat- flour mixture, and blended to give a smooth paste. The paste is rested until cold and set, and then processed further. The water should be near the boiling point when added, as the purpose of this procedure is to gelatinize the starch.

The half-boiled method
In the half-boiled method, only half the fat is dispersed in the flour. The salt is dissolved in the water, and the remaining fat added to this solution. The water is then heated to boiling, added to the flour-fat blend, and the mixture blended until it is smooth. This method gives a paste which sets up more firmly than that made by the boiling water method, resulting in a pie which wHl stay crisp for much longer after baking. Little or no resting period is needed.

The full boiled method
In the full bolted method, the salt is dissolved in the water and the fat added to it. This combination is boiled and added to the flour in the mixer bowl, then mixed to a smooth paste. The dough is allowed to cool, and then made up into crusts.

The hot fat method
The hot fat method involves placing half of the flour in the mixer bowl, heating the fat until it is completely method,

Fried pies form an interesting variant type which as achieved constantly increasing popularity during the last twenty years or so. They are by no means a new product, being based on such predecessor foods as ernpanadas, pasties, etc. It is a typical convenience food, to be held in the hand while it is eaten rather than put on a plate and eaten with a fork. The method of consumption as well as the method of distribution dictates many of its physical characteristics. The crust must be sturdy enough to allow the pie to be transported and sold Without breaking, even though individual pies are packaged only in flexible pouches. The crust must be tender enough, however, to allow the consumer to bite through the pie without squeezing out aU the filling. The dough should not be over mixed since this would produce a dough which would shrink during frying, producing a ball -shaped object rather than a pie which lies fat, and the crust would be too tough; (2) The dough should be kept cool-65°F or less; (3) The dough should be kept on the stiff side to provide a better handling product and to retard gluten development; (4) Trimmings from the crust-forrning operation should be mixed with the dry ingredients before water is added; and (5) The dough should have a rest period or floor time of about 15 min to permit more uniform distribution of the limited water content. In most cases, the fat content of fried pie dough will be much lower than for dough intended for a baked pie. Sugar content will normally be considerably higher for fried pie

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dough. Baking powder has been used in many fried pie dough formulas. A basic formula for fried pie dough 100 lb pastry flour, 35 lb vegetable shortening, 35 lb water, 3 lb salt, and 4 lb corn sugar.

Causes of

Faults in Pie Crusts

SONJUHI V MAlHOTRA
A 'ROFESSIONAL CONSULTANT AND TRAINER IN BAKING AND CONFECTIONERV, CONDum PROFESSIONAL BAKING CONFECTIONERY COURSES SINCE 1993. A SHIELD HOLDER FOR CRAFT COURSE IN IlAI<ING AND COJIIIKlION[RY, POST GRAOUAllON IN

FAST

FoOD OPERAllONS AND M.Sc IN Hora MANAGEMENT AND CATERING TEOiNOLOGV.

For trouble-shooting crust problems in baked pies, the following suggestions have been made by authorities in this field: (1 ) Excessive shri nkage of crusts. May be caused by (a) not enough shortening (b) too much water (c) dough which has been worked too much or (d) flour which is too strong. (2) Crust not flaky. May be caused by (a) dough which has been mixed at too high a temperature (b) shortening which is too soft or (c) over mixing. (3) Bottom crust absorbs to much liquid from the filltr g. May be caused by (a) insufficient baking (b) crust formula which is too rich or (c) an oven which is not hot enough. (4) Tough crusts. May be caused by (a) flour that is too strong (b) over mixing the

dough's or (c) using too much water. (5), Soggy crusts. May be caused by (a) not enough bottom heat in the oven (b) an oven which is too hot or (c) using a filling that is too hot. To eliminate crust shrinkage (1) use high quality, medium protein, high ash pie flour (2) increase shortening content to the highest percentage consistent with the material cost and handling requirements (3) adjust formula to assure the lowest practicable moisture content in the dough, and (4) rest the dough for at least four hours under refrigeration before sheeting and cutting. To eliminate raw spots in crusts, (1) check to make sure the oven baking surface is level and evenly heated, (2) make sure the oven is free from flash heat, (3) adjust mixing procedure to insure uniformity of the dough mass, (4) use clean trim dough in the remix for tops, and (5) use baki ng soda instead of baking powder to adjust the pH of the water. Tb eliminate soggy bottom crusts, (1) check formula balance, (2) control even temperature carefully, (3) keep fillings at 70aF or lower when filling crusts, (4) do not use only remixed tri m dough's for bottoms, and (5) consider substituting for your present thickener a gelling agent which has a higher viscosity when it is in hot solutions.

If salt is mixed with the'dry ingredients before water is added, it may not dissolve completely because of the short mixing time and the relatively small amount of liquid available. Thismay not be a serious problem if fine grain salt is used

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Technology

New controls improve consistency of product coming from proofers
Introduction to a new wave of of global technology among proofing systems
roofers are not something bakers think about changing out every few years. Jeff Dearduff, director, US bakery operations, East Balt, Inc., Chicago, Il, said bakers have about 20 years of servJ9! in mind when purchasi ng a proofing system. Because the proofer is such a long-term investment, some companies may not be aware of the latest innovations in proofing technology, and proofers - especially for breads and buns - have come a long way in the past 15 years, according to Mr. Dearduff. The two things bakeries desire the most from proofers are consistency and control, They want to be able to set the heat and humidity in the proofer and not worry about getting away from its set points. Bakeries also want proof boxes that are easily sanitized. And thanks to the latest advances in proofers, bakeries can find proofers with greater controls and that are easier to clean. cooler with the pans its main heat source, Mr. Dearduff added. "This problem, which exists in many plants, is only overcome when people are truly convinced of the problem," he said. "longer pan cooling conveyor circuits or special forced-air coolers that can bring the pan temperature below that of the desired proofing temperature will solve this problem." Mr. Dearduff noted mechanical air-conditioning systems have been added to the proofers' air makeup systems, but this creates a new problem because cooling tends to de-humidify the moist atmosphere that bakeries are trying to create and maintain. However, C.H. Babb Co., Raynham, MA, recently added refrigeration systems to its proofers, allowing them to offer a high level of control over temperature and humidity, according to Charles Foran, the company's president. The biggest challenges in proofing are maintaining proper temperature and humidity, he said. This is especially so on hot days in bakeries, when proofers will retain even more heat, causing the customer to lose control of the proofer. C.H. Babb designed an improved air distribution system that keeps the proofer at even conditions from top to bottom, Mr. Foran added. The Fred D. Pfening Co., Columbus, OH, also has included cooling in its proofers on occasion, according to Brian K. Doan, project engineer at the company. "Some specialty products

Talking Control
Temperature control is the most difficult element to manage in older proof boxes, according to Mr. Dearduff. Often, bakeries were designed with insufficient pan cooling systems, and frequently, he said, this is overlooked as a chief reason for proofer temperature control problems When hot steel pans reenter the proof box at temperatures higher than the desired proofing range, then the procter becomes, in effect, a pan

Technology

require cooler proofing temperatures, as low as 85' F," he said. "In some cases, direct steam injection, seasonal changes or hot pans coming back from the oven can cause temperature overshoot. In those cases, it may be necessary to use air conditioning and/or an alternate humidity source to help maintain better control." Pfening employs custom PLCsand the new Pfening Model B4 digital control to help bakers more closely regulate the proofer's temperature and humidity, Mr. Doan noted. The new digital control uses on/off solenoid valves. "They open for a percentage of a given time period, which keeps the proofers from overshooting their set-point as much," he explained. "This type of control can be achieved with some generic controls, but they are usually difficult to use and require setting many different parameters. The Pfening Model B Control only requires setting six parameters." Pfennig's proofer control manages heat and humidity independently using a single control module. "We do restrict humidification below 90%of the dry heat set-point," Mr. Doan added. "This allows the proofer to be warmed up much faster when started cold. Also, at lower temperatures, the air cannot hold as much moisture."

and atomized sprays," said Phil Domenicucci, AMF's executive product manager, final proofers and ovens. Additionally, he pointed out that bakers are asking how to reduce energy for final proofing and for alternative sources for heat and humidity because they would like to forego the need for stream boilers. "Because there is a large amount of moisture going up the chimney, we are looking into reclaiming energy from that moisture," he said. I.J. White Systems, Farmingdale, NY, offers two versions of its Humidity Control System for spiral proofers. It's available as either Direct Steam Injection into the air stream or as Vector Misting that controls humidity by adding water into the enclosure at various locations and levels. Both have advantages, depending on the product requirements, noted Peter White, the company's president. The Capstep from Capway Systems, York, PA, offers a space-saving design that can handle wide pans and/or boards. Pans enter at the bottom of the elevator section. They climb up 35 levels in a step pattern and then back down, with all movements of the Capstep based on preset proof or cycle times. A current trend among bakers, Frank Atcherberg, Capway's president, noted, is for longer proof times at lower temperatures. This requires air-conditioning to ensure the temperature can be controlled and does not override the set point, he said, pointing out the Capstep offers a reliable and consistent proof.

Adding flexibility
On dedicated lines, bakers of bagels and sandwich thins are looking at eliminating carriers and boards, according to Mr_ White. "Accu-Proof 7000 is engineered to proof these products directly on the belt," he said, "This dramatically reduces the costs of buying, cieaning and maintaining boards, pans or paper in traditional systems," Also, bakers are demanding more flexibility in the types of products that a proofer can handle, "This can require multiple types of carriers on the same line," Mr. White said, "AccuProof can convey strap pans, boards and aluminum foils alt. on the same system," U. White expects bakers to be able to proof more products on the belt as its Accu-Proof technology improves, "This will eliminate the expensive carriers and the high cost of maintaining and cleaning the pans, trays and boards," Mr, White added, Because AMF manufactures equipment for makeup, proofing/baking and packaging/distribution, it can offer total integration of the entire plant, Mr, Dornenicucci said, and that significantly reduces the risk of trying to combine systems from multiple vendors, In the future, bakeries wit! look for proofers to become more enVironmentally friendly, predicted Mr. Doan, noting that Pfening has already completed projects that use alternative heat sources such oven exhaust to heat the proofer, "I believe that conservation of steam/water used for humidification will become more important as well," he said, AMF's Mr,.Domenicucci added, "As sustainability puts more pressure to improve energy consumption in bakeries, we have to look at more efftcient ways of reclaiming lost heat like using the heat of condensation from oven exhausts, In addition, we have to develop better methods of monitoring steam quality to maintain more consistent saturation," Equipment manufacturers have responded to bakers needs, and proofers have undergone a number of improvements in recent years helping bakers to achieve better control of heat and humidity and also greater access for sanitation. So tf it's time to look at replacing your older proofer, there are lots of new options to consider in the latest systems,

Generating consistency
Efficiently maintaining optimal temperature and humidity control with inconsistent volume throughput is the greatest proofing challenge to bakeries, according to Rick Rodarte, director of engineering, Stewart Systems, Plano, TX. "A fluctuating load requires dyrermc responsivenessfrom the procter's conditioning unit to maintain consistent high-quality product output," he said. "Stewart Systems' Proportional Integral Derivative control system (PIDcontroller) adjusts output quickly under even the slightest change in load. Our robust conditioner can provide dry- heated or cooled air ~ a variable- speed recirculation blower directs hot-steam or cool-misted atomized air through a cross-flow-dueted air system product ng a consistent proof of every pan regardless of load, This quick- response system minimizes the total amount of input resources, namely energy and water, needed to maintain the proper proof enVironment in unsteady state conditions, " Stewart Systems recently worked with a bakery customer to develop a custom conditioning system that uses fresh air intakes as part of the environmental control for the proofer, "This is unique because the fresh air is utilized directly as a control feature as opposed to using cooltng coils or water misters," Mr. Rodarte said, AMF Bakery Systems, Richmond, VA, added optional methods of heat and humidity to its prooters. "Depending on the customer and plant location, we supply heat from steam, electric or reclaimed heat, and humidity from steam

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Rethink Tomorrow

Healthlnsights

Replace that sugar, naturally!! !
A technical perspective on various sugar substitutes, its benefits and industry applications
ugar (sucrose) is one food ingredient that is produced, more widely and normally, at a lower price than any other pure chemical substance in the world. India has the highest per country consumption of sugar in the whole world and also has the world's largest diabetic population! Though consumption of food with high sugar is certainly not the only reason for onset of diabetes, when coupled with sedentary life style and some other factors can trigger diabetes. Removing sugar from food seems to be the only obvious solution for this problem. However it is not easy, as sugar plays an important role in imparting various physical functionalities and sensory attributes to food. It imparts bulk, texture, color, tenderness and also acts as a preservative. To find a substance that will substitute all these qualities of sugar is a challenging task for food technologies. There are sugar replacers and sugar substitutes or artificial sweeteners available which can be used either alone in combination instead of sugar. Some artificial sweeteners though sweeter than sugar, do not provide bulk, texture and color to the final product. Sugar replacers generally provide bulk to the food product but may have to be combined with artificial sugar sweeteners to obtain the desired sensory attributes. The current article reviews various natural sugar replacers available for the food technologists I processers. A sugar replacer is a food additive that duplicates the effect of sugar in taste, but usually imparts less food energy.

S

pressed mints and chewing gum that are marketed as 'sugar free.' Sugar alcohols are slowly absorbed, primarily in the small intestine, resulting in a lowered caloric value, as well as a lowered glycemic and insulinemic response. In terms of baked products, polyols as a category usually do not absorb water the way sugar does. Therefore, foods made with polyols do not become sticky on the surface as quickly as do products made with sugar. Molds and bacteria do not grow as well on these sweeteners as they do on sugar, and so products last longer. However, unlike sugars, polyols do not usually create a crisp brown surface on baked foods. The non-browning property can be an advantage when a change in color is not desired. i. Xylitol: It is one sugar alcohol which has positive health benefits. Its caloric delivery is accepted by the US Food and Drug Administration (FDA) to be Z.4kcal/g (compared to sucrose at 4kcal/g), but a more interesting aspect of xylitol concerns the positive effect that it has on oral health. In both clinical and field studies, consuming xylitol between meals has been correlated directly with significantly reduced formation of new dental caries, even when participants are already practicing good oral hygiene. ii.. Erythritol: It is the newest commercially available sugar alcohol. This is a four-carbon polyol and delivers the lowest energy of all the sugar alcohols (O.2kcal/g). Unlike other sugar alcohols that pass into the large intestine where they are fermented, erythritol is largely absorbed and then excreted via the kidneys. It is this different metabolic route that explains the low-energy delivery of erythritol. Therefore, with its high solubility, sweetness intensity similar to glucose (dextrose) and low calorie delivery, erythritol should in theory function as a broadly versatile bulking agent replacer of sugar .. However erythritol imparts extreme cooling sensation while dissolving in mouth. Thus, it is not suitable for use in applications such as cookies and chocolate, although blends of erythritol and inulin have been formulated successfully and are used commercially in sugar-free chocolate. iit. Maltitol: Yet another polyol, however can cause a laxative effect when used at higher concentrations. Children, because of their relatively low body weight, are even more susceptible than adults. iv. Isomalt: It has a very low hygroscopicity compared with polyols, such as sorbitol, xylitol and maltitol and isomalt enhances shelf life properties in cookies and hard biscuits. The same physical property guarantees an excellent shelf life for powdered baking premixes. Furthermore, the anticaking properties of the isomalt powder give an excellent flow ability to baking premixes.

Types of sugar replacers
a. Sugar Alcohols or Polyols
Sugar alcohols have been part of the food supply for many years. They include sorbitol, mannitol and isomalt. Most food applications for these ingredients are found in hard candy,

It does not impart cooling sensation in bakery foods. Isomalt provides only half the calories of sugars (maltose, fructose, glucose, sucrose, etc.) and has a very low glycemic index, which makes it highly suitable for diabetics. Isomalt variants can replace sucrose one for one in terms of bulk, texture, volume and shelf life. In most baking applications, replacing sucrose withisomalt retains the flavor, texture, appearance and volume sugar provides. For instance, baked products made with isomalt have a similar porosity and crumb texture compared to products made with sugar. To optimize whipped masses or soft-cake formulations, a combination ofisomalt and a humectant (e.g., maltitol syrup, polydextrose, glycerin, etc. lis recommended to find the right balance between crystallization and humidity,

including tagatose and trehalose. In contrast to the sugar alcohol examples already discussed, these sugars can deliver some positive nutritional benefits, so their use in foods may be for more than being able to market products as 'sugar-free.' i. Tagatose: is a structural isomer of fructose and is prepared from lactose-derived galactose by alkaline isomerisation ..The structural difference from fructose means that tagatose is not metabolized using the routes whereby fructose is handled. A small amount (15 to 20 per cent) of ingested tagatose is absorbed, but the major portion (80 to 85 per cent) of ingested tagatose passes into the colon where it is fermented. During fermentation, tagatose stimulates the growth of lactic acid bacteria and lactobacilli and promotes the production of butyrate in the colon. Thus, it closely conforms to the definition of a prebiotic. As a consequence of this metabolic route, tagatose is also suitable for use in foods prepared specifically for diabetics. In addition to its prebiotic status, tagatose delivers only 1.5kcal/g while providing about 92 per cent of the sweetness of sucrose. Also, its non-cariogenic status has been demonstrated in appropriate plaque pH telemetry evaluations ..Thus it has the capacity to function as a low-calorie bulking agent for broad application in foods, while offering specific benefits in confectionery and dairy products. ii. Trehalose: has recently been commercialized in a range of important markets, including the US, Japan and Europe. Trehalose is a glucose-glucose disaccharide (sucrose is a fructose-glucose disaccharide) bound in an a, a-1, 1 linkage. It is non-reducing and found naturally in a number of foods including mushrooms, shellfish and

Calorie content of polyols Table 1: Calories contribution by sugar replacers Sugar Replacer
Erythritol Maltitol

Calories / g
0.2 2.1 2_0 2.6
1.6

lsomalt
Sorbitol Mannitol Xylitol

2.4

b. Sugars
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yeast. In contrast to the other sugar replacers discussed in this article, it is not a reduced-catore sugar, being hydrolyzed by an intestinal trehalase enzyme that releases glucose into the small intestine. Nonetheless, trehalose has a number of potentially valuable features. It protects and preserves cell structure in foods and has a remarkable protective effect on protein molecules, which otherwise may be dehydrated through drying or freezing processes. Target applications for trehalose include beverages, nutrition bars, surirni, and dehydrated fruits and vegetables.

e. Bulking Agents
i. Polydextrose, the low-calorie bulking agent, also deserves mention. This, of course, is far from being a new ingredient, having first received mention almost 30 years ago and FDAapproval in 1981, but its marketing continues to develop and evolve as more information accumulates on its nutritional benefits. In fact, polydextrose was initially considered mainly as a reduced-calorie substitute for sugar. Although it was (and still is) used for this characteristic, markets for it have expanded greatly as acceptance of its soluble fiber designation and prebiotic nature have become widespread. Polydextrose, a random polymer of glucose and sorbitol the formation of which is catalyzed by acid, delivers 1 kcal/g. It has been formulated successfully into a broad range of food and drink applications, in which it is used for one or more of the following nutritional benefits: its low-caloric delivery, its soluble dietary fiber status and its prebiotic character. This latter nutritional functionality has

c. Liquid

Gold (Honey)

Honey, another common sugar replacer, is a unique natural mixture of carbohydrates and other substances (38.2 percent fructose, 31.0 percent glucose, 17.1 percent water, 7.2 percent maltose, 4.2 percent trisaccharides and other higher carbohydrates, 1.5 percent sucrose, and 0.5 percent minerals, vitamins and enzymes according to USDA). Honey contains antioxidants, with higher levels in darker-colored flora I honey. Honey adds sweetness and prolongs the shelf life of bread products. Breads made with honey tend to have a prolonged shelf life because of the presence of the fructose in honey, a highly hygroscopic (readily taking up and retaining moisture) carbohydrate. Bakers should be aware that sweet bread formulated with honey changes its color characteristics depending on the amount of honey in the formulation and what type of honey is used. Clover honey is much lighter, for example, than other varieties. Formulators should be aware that moisture levels vary according to the type of honey, and adjust accordingly. Once adjustments are made, however, honey can assist with improved product functionality and quality. For example, a common problem with frozen dough is that gluten proteins are damaged during freezing and dough strength is weakened with storage. Research has proved that honey at a level as little as 4 percent, improved frozen dough strength, increased volume, reduced staling and produced bread rated significantly better than breads without honey.

Table 2: Sweetness rating of sugar replacers Sugar Replacer
Glucose Fructose

sucrose= 1
0.6 1.2 - 1.7

Sweetness rating relative

Trehalose Tagatose Isomalt Sorbitol Mannitol
Xylitol

0.45
0.9

0.45
0.6

0.7

d. Fructo-oligosaccharides
Like many of the starch-based sugar replacers, the term "fructooli gosacc hari de ,. represents a family of ingredients, not a single product. Fructoohgosacchartdes (FOS) are manufactured by fragmenting a large molecule. In the case of FOS, that molecule (polysaccharide) is inulin. Inulin is a polysaccharide in which a single glucose unit ends a chain of up to sixty fructose units linked together. Inulin occurs naturally in chicory, Jerusalem artichokes, wheat, onions and bananas. Chicory and Jerusalem artichoke are the commercial sources of FOSproducts. Since commercial FOS products can have various numbers of fructose units linked to the ending glucose unit, the Food and Drug Administration has ruled that "fructo-olfgosaccharide" is the term approved for an ingredient list. Fructo-oligosaccharides may be used in hard and soft candies, baked goods like biscuits, cakes, cookies and crackers, frozen dairy desserts, cereals, jams and jellies, flavored and unflavored milks, and soups. Addttionally, FOS has been approved for use a binder and stabilizer in a variety of meat and poultry products.

received due attention in recent years, with polydextrose having been demonstrated to produce butyrate during cooling fermentation throughout the length of the colon .. Key applications for polydextrose include confectionery, baked goods, beverages and dairy products.

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Government regulatlqns concerning use of sugar replacers in food products
The GSR 4880 dated 9th June 2010 states that 'No polyols shall be added to any article of food except mentioned in the table below in quantities not exceeding the limits shown against them. Polyols if added to the food articles shall be declared on the label as per the sub rule zzz (26) of rule 46. Label claim has also been made mandatory as per the GSR 4880 dated 9th June 2010. The use of polydextrose in

food is allowed only for Ice creams, frozen desserts, cakes, biscuits, yoghurt, whip toppings, sugar balled confectionaries, lozenges, jams, fruit jelly, traditional Indian sweets (carbohydrate based and milk product based). As per the PFA (prevention of food adulteration) rule 42, sub rule zzz (25), every packet of food containing polyol or polydextrose shall have following label on their packets 'Polyols may have laxative effects' or 'Polydextrose may have laxative effects'.

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Conclusion
Today, a growing range of sugar replacers are available for use by food and beverage manufacturers. Importantly, many not only are proving capable of replacing sugar in the preparation of 'sugarfree' versions of mainstream products, but also deliver additional functional and nutritional benefits, including prebiotic status, glycemic control and soluble fiber contents. This growing understanding of the important positive nutritional benefits that can be conferred is likely to drive the development of the markets for these sugar replacers in the years to come.

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ProductNews

Invert Sugar Syrups & its usage
Invert Sugar Syrups, an equimolecular mixture of glucose and fructose. Invert sugar is a valuable sweetener in food and pharmaceutical applications because of its functionally more desirable properties i.e. high osmotic pressure, high solubility and humid nature. It is a valuable sweetener in food and pharmaceuticals applications because of its functionally more desirable properties like humectancy, crystallization control, reduction in viscosity, flavour enhancement, texture softening, pure, transparent, ready to use and having better shelf life than granulated sugar. UnUke in conventional preparation of sugar syrup, invert sugar syrup cuts down time, power and infrastructural resources. Invert sugar is sometimes referred to as artificial honey since its composition and properties are nearly same. In the developed countries, all sweetening in confectionery, beverages and other industries is done by Invert sugar for distinct advantages like taste, flavour and texture. The concept has not picked up in the developing countries mainly due to lack of knowledge and poor availability. Currently, usage of Invert Sugar Syrups is picking up in all industrial sectors in India &. worldwide. It is being used in Bakery industry in Biscuits, Cakes, Corn Flakes, Candies &. Chocolates etc., in Pharmaceutical industry in Cough Syrups &. Oral Suspensions I.ikeTonics etc., in Distilleries in products like Gin, Vodka, White Rum, Breezers, Cordials &. Mocktails etc., in Ice Creams, Lemonades, Energy Drinks etc. It supplements the Sugar because of its properties like ready to use, blends well because of high degree of solubility than sugar, sweeter than sugar, excellent humectant hence prevents crystallization, longer shelf life, enhances aroma, improves texture &. taste, source of instant energy, retains nutritional value of fruits etc. Rahul Sugar Products, pioneers in Invert Sugar Syrups manufacturing are growing everyday as a trustable supplier to Pharmaceutical, Bakery, Soft drink, Ice cream &. Distillery industries.

P'ISTIKA Eggless Cake Concentrate
Cakes have been delighting our taste buds since ages.. In this modern era Cake manufacturing is not only Production of Baked food but it's an .Art. An art which not only delights our taste buds but also our eyes..As more and more people have started using Egglesscakes, we have come out with a magical product - PISTIKA. It contains selected Enzymes and Food ingredients blended together in perfection to give delicious cakes without the use of Eggs. With our continuous research we have made a premix which gives Superb Yield at an unbelievable price .. PISTIK.A is available in 1kg, 5kgs and tOkgs packaging. So grab your pack of PISTIK.A .... and enjoy the delicacies of a pure vegetarian cake!!!! PISTIK.A manufactured and marketed in India by PD is N.AVKAR Bio-Chem Pvt. Ltd (PDNBC). (PDNBC)is a trusted name in manufacturing high-quality Food and Flour Additives, Micronutrients, and Quality Chemicals.

Rolex tin metal works
Rolex introduces new range of .Aluminized steel Bread Baking pans, Triangle Bread Pan, Baking trays, Bun and Burger Trays, French Roll &. Sweet Roll Tray, round garlic bread moulds and hot dog trays. Bread baking pans and trays are customized to suit the bakers need and fabricated from aluminized steel, a globally certified food graded material. Rolex is India's leading manufacturer and supplier of quality bread &. cake bakeware, ancHlary items and innovative culinary implements catering to the needs of small and large bakeries, domestic and commercial kitchens and hoteliers. In addition to the bakery range, Rolex also has a Wide variety of .Aluminum &. Silicon bakeware. Rolex also supplies and manufactures ancillary items such as icing sets, various types of biscuit and fancy cutters, measuring Implements, cake revolving a display stands, cake pillars, palate kntves, spatulas and also have a large range of chocolate moulds.

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ulfood 2011 will open its doors in February 2011 for the 16th edition of what has become the world's largest annual food and beverage trade exhibition. Taking place at the Dubai International Convention and Exhibition Centre and organised by the Dubai World Trade Centre, more than 55,000 industry professionals are expected to attend Gulfood 2011 from 27 February - 2 March 2011. With over 1 million square feet of exhibition space booked by 3,800 exhibitors from around the globe, Gulfood 2011 is widely expected to be a record breaking event. As the Middle East continues to attract increasing global investment, more than 150 countries will be represented at the show, including 80 with dedicated national pavilions .. Seven newcomers· Hungary, Mexico, Morocco, Seychelles, South Africa, Sweden and the Ukraine will broaden the international scale of the event even further. Running concurrently with Ingredients Middle East and Restaurant a Cafe Middle East, Gulfood provides a total 360' showcase of the latest trends, innovations and technological developments in the industry, from raw ingredients, manuf actu ring and processing, through to retail, packaging solutions and distribution. Industry leaders participating include international and regional companies such as; Al Ghurair, Al Rabie, Aujan

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World's Biggest Annual F&B Trade Exhibition Increases International Reach
Industries, Al Accad Hotel Supplies, Baking Technologies, Convotherm, Dupont, Electrolux, Etihad Salehia, IFFCO, Nadec, Nestle, Savola, Tetra Pak and Unilever Gulf FZE. As part of its 50th anniversary celebrations, Khazan Foods, one of the Middle East's top producers and distributors of premium meat products and quality foods, will assume the role of platinum sponsor. The importance of trend tracking, innovation and industry awareness has never been more important to the region's food, hospitality and beverage businesses as the Middle East cements its position as one of the fastest growing markets in the industry. Under the theme "Global Trends, Regional Opportunities", some of the most established and renowned FaB experts, analysts and busmess leaders will be at the Gulfood 2011 Conference to provide delegates with essential industry insights. Mark Napier, Director, Gulfood, said: "Gulfood offers

unrivalled opportunities for aII segments of the industry and its international appeal is increasing year on year. The event is established as the main platform for expansion into this dynamic market and drives hundreds of millions of dollars worth of business both on site and in the form of new relationships that are forged. Whether it is to launch new products, increase brand awareness, explore new markets, or gain new insights into the latest trends and developments, this is a truly comprehensive exhibition and a prime business arena. n Also taking place during Gulfood is the Emirates International Salon Culinaire, a prestigious competition organised by the Emirates Culinary Guild that has attracted entries from more than 1,300 chefs throughout the region to compete in front of a panel of 25 distinguished international judges. Specialist bread

and pastry-making talent will also be showcased and scrutinised in the Baking and Pastry Guild Competition Finals, supported by Emirates Culinary Guild and the Worid Association of Chefs Societies. ExceHence in other areas of the industry will be highlighted at the annual Gulfood Awards, a much anticipated event held in association with FoodBev that recognises the achievements and innovations of the food and drink industry across 19 different categories. Gulfood is strictly a trade-only event and is open to business and trade visitors from within the industry only. Complimentary registration is available in advance online. Industry business professionals on the day of the show will be able to buy either a Day Passfor AED 75, or a Four Day Passfor AED 150..Gulfoodis open from 11am - 7pm Sunday 27 February 2011 to Wednesday 2 March 2011.

For more information, please visit www .. ulfood.com. g Organised since 1987, Gulfood is the region's largest and most important industry event of the year and a strategic platform for buyers and sellers to conduct direct business face to face. The exhibition is a showcase for manufacturers, distributors, and suppliers from around the world, representing all of the key sectors within the food and hospitality trade. The trade-on Iy show reported record visitor attendance in 2010 with a total of 55,379 trade professionals from 152 countries attending the exhibition.

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3rd Edition of India Bakery & Pastry Challenge

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Kno,wledge Seminars
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