In terms of bakery production, as all forms of wheat contain gluten,


Trend 3: Focus on labelling and transparency processors have traditionally created


carbohydrate-based alternatives from other crops, such as corn or rice. Henrik adds: “Whilst these can be used to make a wide range of products, the lack of gluten and differences in flavour can make it quite challenging to replicate the sensory properties of non-gluten-free products. Gluten-free breads, for instance, tend to have a reputation with consumers as having a dense, crumbly texture and bland flavour.” In order to avoid some of the drawbacks associated with gluten-free bakery, the functionality of ingredients is particularly key. “Gluten-free producers ideally need to create products with a stable crumb structure, as well as viscosity and texture control. Gluten-free wheat starch can aid texture control, avoiding the density sometimes associated with the final baked product. Dough performance can also be improved as gluten-free wheat starch also contributes to the stabilisation of food preparations by acting as a thickening agent, without the need for artificial additives,” says Henrik. With many consumers actively choosing a gluten-free diet as part of a conscious move towards a clean-living lifestyle, concerns remain about the somewhat artificial nature of some gluten-free products currently on the market as they tend to be produced using a higher number of additives in order to try and improve their sensory qualities. There are also concerns about nutritional value, as gluten-free products can be lower in fibre, protein and other nutrients.


bakeryproduction.co.uk


Along with most other areas of the food industry, the bakery sector is struggling with astronomical price inflation and on- going difficulties in recruiting good staff. In addition to these costs and operational pressures, Mathew Simpson - Sales - UK & Ireland, CSB System says:


Vertically integrated supply chains, with a central bakery serving a chain of shops is a common business model in the sector. This is a strength in some respects as margins do not have to be shared with third party retailers. However the costs of maintaining a retail estate and servicing it do not go away! In fact, this adds a whole layer of complexity to managing the business– as the company is both a manufacturer and a retailer – as well as a logistics fulfilment operation. Well adapted ERP software can really help to manage such a complex operation – for example by interfacing shop cash registers with the system, sales are recorded directly and re- order requirements can be calculated much more quickly and accurately. No need to wait for the store to fill in and return a stock sheet at the end of each day! CSB’s customer, Starapolska, uses this information to formulate production plans which are fulfilled in the central bakery. Interfaced weighing scales, industrial PCs and mobile picking devices are used to record the movement and processing steps of all ingredients and finished goods right along the process chain and so traceability is assured.


Kennedy’s Bakery Production May/June 2022 25


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32