Bakery Special: Breaking the Code

Improving Coding Process and Optimising Baked Goods Manufacturing Productivity By Matt Perkins Consumers, business partners and the regulatory authorities demand ever more accurate on-pack coding and information. Improved legibility, more variable data, better chosen print locations, faster production lines and more problematic packaging formats are all putting coding under the

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Bakery Special: How does the Fortune get into the Cookie?

Haven’t you asked yourself sometimes “How do they get the saying into the Fortune Cookie?” At CFT Haas Convenience Food Equipment GmbH one knows it, having developed the new Fortune Cookie Line for the popular products containing the small pieces of wisdom. Approximately 7,200 fortune cookies per hour leave the

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Bakery Special: Trials Show Shelf-Life Extension and Improved Quality of Glazed and Iced Bakery Products

The technical experts at BENEO, a leading manufacturer of functional ingredients, have conducted technical trials to improve the shelf-life and quality of glazed and iced, freshly and frozen packed donuts. The results show that with the partial replacement of sucrose with BENEO’s functional carbohydrate Palatinose™ in glazings or icings, shelflife

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Packaging: Fully Automated Packaging of Gourmet Salads in Recloseable Trays

Covering an area of approximately 10,000 square meters in the small town of Kankaanpää, about three hours by car from Helsinki in the southwest of Finland, family company Huhtahyvät processes and packs premium meats, meat jellies (aspic) and gourmet salads on a number of recently installed lines. Located in a

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Processing: Dietetic Dairy Based Value-Added Products

By Dr A Jana and Shri Jaimin Patel Milk fat contributes about half of the energy in whole milk. Milk lipids are carriers of fat soluble vitamins. Milk fat contains approximately 400 different fatty acids. Milk contains high quality protein, which includes all the essential amino acids needed by humans.

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Processing: Quality Characteristics of Fresh Meat

By Aanchal Choudhary, Dipawnita Bhattacharya, Vishal Kumbhar and Opz Hnialum Puii There are various reasons to measure meat quality. One is in breeding programmes where we want to select animals that have desirable quality characteristics. When new animal husbandry or meat production methods are developed, it is important to know

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