Lots of Work sustainable, reasoning all in March! · Breadtalk no. 5), we mainly discussed wheat...
Transcript of Lots of Work sustainable, reasoning all in March! · Breadtalk no. 5), we mainly discussed wheat...
KEEPS YOU UP TO DATE ABOUT WHAT’S COOKING IN THE BAKERY
IN THIS ISSUE >
no.
Eco-Vida organic bakery / Brussels-Belgium
Year 3 no. 6 February 2014
> Bon PainOrganic products made by Eco-Vida branded under the name ’t Goe Brood / Le Bon Pain in many Belgian stores. Praised for quality, taste and shape.
The organic products made by Eco-Vida are branded under
the name ‘t Goe Brood / Le Bon Pain’ in many Belgian stores.
Praised for their quality, taste and shape.
Work sustainable, reasoning allLots of exhibitions in March!March 8 we start in France with one
of the most important exhibitions;
the Europain in Paris, Nord
Villepinte. The Europain is the
meeting place for the global baking
and pastry-making markets, the
ideal context for discovering the
latest innovations in the sector.
To meet customer’s new demands,
bakers must offer a range of
products suited to each time of day.
Europain is hosting the SuccessFood
exhibition in order to bring
together the baking and foodservice
industries. Together they will create
areas and events for discovering the
latest trends in contemporary
baking and pastry-making. It’s a
unique, not to miss event for
showcasing innovation and doing
business.
On booth number 4B76 the
WP BAKERYGROUP will
demonstrate its unique range of
machines and equipment for the
entire baking process. Of course will
WP Haton be present with Key
Account Managers (Erik Kromjong,
+31 6 53778714 and Philippe
Claes, +32 497940910) and
machines like the dough divider
V 700, the rounder CR 59 and the
long moulder BM 80 N. Do you
want to make a WP Haton /
Europain appointment? Call Erik
or Philippe. More information you
can find on www.europain.com.
Only a few days later, March 14,
the Internorga starts in Hamburg
Germany.
Read more on page 4
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> Dough DoctorIn Dough Doctor part 1 we mainly discussed wheat flour. Now we are going to talk about wholemeal flour. First something about the name and the manufacturing.
> Get ready for summer! Summer is the time to wine and dine outside, for barbecue, having parties and to enjoy Mediterranean food and drinks. Maybe it’s time to get ready for the season.
Sixteen years ago João Martins was
left alone. His father, who fled the
dictatorship of Salazar, returned to
the democratic Portugal. João
continued his fathers bakery. He
bought a new property and worked
hard for success! The company now
grows fast. Meanwhile, nineteen
people are employed in organic
bakery Eco-Vida, with João as
energetic manager. ‘There’s always
something to improve he typifies
his approach. ‘Not immediately
respond to a problem, but see and
understand the problem first.
And then come to a solution.’
Pioneers‘We come from Portuguese villages’,
João says about his family. ‘There it
was very common to eat products
made by themselves. The community
produced their own flour and baked
their own bread, without improvers,
the natural way.’ In Belgium, the
Martins family continued that
tradition. ‘We were among the
pioneers in the field of macro-
biotics and natural products. I still
have plenty to experiment with
alternative materials and new ways
of working. Sustainable production
is a priority. People and companies
have to change their mentality if
we want our children to live in an
healthy and pleasant manner.’ In his
role as a business consultant, he
travels around the world to
proclaim exactly that message.
Perfect ‘gesture’In addition to durability
profitability plays an important
role. In the new bakery is well
thought over every detail and all
systems are linked to each other.
‘By the investments we have made,
we can work more efficient and
that leads to competitive prices.’
Ergonomics and smart work are key
issues. ‘It is about finesse and
sensitivity, the perfect posture and
movements to create a product. You
can optimize every action. If the
hand- and finger movements are
perfect, the speed comes naturally.’
Sustainable investmentEco-Vida is a strong investor and
every investment is dedicated to
sustainability and efficiency. The
bakery filters water through a
process of reverse osmosis. ‘Thanks
to this water treatment there is, as
it were, no maintenance required
for pipes and steam units. There
also remains no residue behind
on the washed materials and
installations. This reduces the
consumption of cleaning products
drastically and drying is not
necessary. That easily outweighs
the extra investment for high-grade
stainless steel piping.’ The bakery
uses the filtered water especially
for the bread production. ‘Herein
we leave a number of essential
minerals and so we have on average
Read more on page 2
Proofer relative humidity __ 80%
Final proofing time __________ 75-90 min.
Baking temperature start ___ 230°C
Baking temperature end ____ 215°C
Baking time ____________________ 25 min.
Baked bread weight __________ 64 gr.
Form / shape:After dividing with V 300 D / rounding with CR 59 K, put underside
dough pieces on a plate sprinkled with rye flour. Turn the dough pieces
over halfway through the final proofing and drop them on a loading
device or baking tray. Before baking, make an incision crosswise twice.
Bake as hard rolls.
Farmer breadIngredients:Wheat flour _______________ 2,730 kg
Rye flour ____________________ 1,170 kg
Water _________________________ 3,000 kg
Yeast __________________________ 0,225 kg
Salt ____________________________ 0,105 kg
Milk powder _______________ 0,195 kg
Natural levain _____________ 0,150 kg
(dried)
Total 7,575 kg
Mixing:Mixing ________________________ 6 min.
Kneading _____________________ 5 min.
Total 11 min.
Process data:Dough temperature ______ 25°C
Bowl proofing time ______ 60 min.
Dough weight per piece _ 77 gr.
Intermediate proofing time 5 min.
Proofer temperature _________ 28 °CRECIPE >
Dough Doctor Part 2: The most important raw ingredients for bread
Wholemeal flourIn Dough Doctor part 1 (see
Breadtalk no. 5), we mainly
discussed wheat flour. Now we
are going to talk about wholemeal
flour. But first, something about the
name and the manufacturing.
NameWholemeal flour contains all parts
of the wheat kernel: the bran, the
germ and the endosperm and that
in the following ratio:
Ca. 80 - 82% endosperm
Ca. 16 - 18% bran
Ca. 2% germ
There are significant differences
between the different types of
wholemeal flour available. The ash-
and the protein content of flour
may be different from each other,
but the same is true for the protein
quality. Therefore the term whole
grain bread can only be used, when
100% wholemeal flour is used.
Composition wholemeal flourWholemeal flour contains the
following components: starch,
sugar, proteins, water, minerals,
vitamins ascorbic acid, enzymes
and sometimes malt.
Summer is the time to wine and dine outside, for barbeque,
having parties and to enjoy Mediterranean food and drinks.
There are a lot of bread and rolls
that are attractive to consumers for
this season. Maybe it is time to get
ready for the season. In our test
bakery “Breadlab” we have available
a full make up line with the
necessary mixing equipment,
retarders and ovens (air and deck
oven). Here you can make your
own products or choose one of the
many out of our bread library.
Breadlab
Get ready for summer!
Nowadays, Mediterranean breads are
very popular and these you can make
very well with the Baguetta+ or
Crustica+ line f.i. original baguettes,
artisan bread, low carb bread, spelt
bread. The breads on the pictures are
made on the Baguetta+ line by Inter
Europol Bakery in Warsaw Poland.
They have 4 of these lines integrated
in total systems.
25% savings on yeast use.’ João lists
directly the additional benefits:
‘More shine, a finer crust and
better crumb.’
Analysing and improvingSustainability was also a good
reason for João to go into business
with WP. ‘WP supplies a complete
program of stainless steel’, he says.
‘These are machines that last
basically 100 years, if you commit
at least good maintenance.’ He uses
also the Blue Value Service package.
‘Our own people solve 95% of the
technical problems. All machines
have PLC-control and can be
remotely controlled and checked.
WP can thus provide solutions
without the need for a mechanic
having to come. In addition, they
come several times per year for the
preventive maintenance.’ João
strives for continuous improvement
and is inspired by the Japanese
Kaizen-method of ‘continuous
improvement’. ‘Even in this
approach, I find a collaborative
partner in WP’, João states. By
analysing the problem before you
do something, you can not only
fix the problem permanently and
completely, but also calculate the
impact on cost and profitability.’
ManufacturingWholemeal flour can be made in 2
ways:
1. Using so-called millstones to
grind the wheat grain at once. This
creates a 100% wholemeal flour.
Disadvantage of this method; the
bran breaks into splinters and gives
the flour a dark colour. Milled flour
feels rough when you rub it between
your fingers. A second disadvantage
of milled flour is the protein is often
less then flour’s grinded by rollers.
Bread baked from 100% mill flour
will (usually) have less volume.
2. A miller also can make
wholemeal flour by grinding the
grains in steps and mix the various
parts together in the different
ratios.
This frequently used method has
a number of advantages:
The miller can decide whether
he uses finer or coarser bran
parts
The protein quality is better
preserved, tolerance and baking
properties are usually better
For example by roasting the
germs before they are added
again, the taste of the baked
bread gets better
AdditionsAs with flour, one adds ascorbic
acid and enzymes to wholemeal
flour. Meal contains often more
ascorbic acid than flour. Besides
enzymes sometimes malt powder is
added to give meal a darker colour.
In addition to the manner of
grinding, mainly the quality of
wheat grains determines the final
quality of the wholemeal flour.
Wheat flour - mixed flourWheat flour (a mixture of flour
with bran) varies by manufacturer.
In contrast to wholemeal flour,
wheat flour has no germs. With the
term mixed flour the manufacturer
means a product consisting of flour
mixed with bran. The flour supplier
uses a certain ratio, therefore the
baker doesn’t need to.
ProcessingBran can absorb a lot of water. It’s
best to mix dough with wholemeal
flour (or bran) for a longer time.
As the bran is coarser, one can
extend the mixing time up to 4 - 8
minutes. For example doughs with
even coarser particles such as
crushed, whole or broken grains.
Sometimes the grains are roasted so
the soak time can be reduced.
Wholemeal doughs also have to be
properly mixed and not over
mixed. This is often seen as the
surface of the dough begins to
shine.
ToleranceAs with flour the tolerance for
wholemeal flour is important.
Too much mixing often has
negative effects:
on the process
on the final volume of the
product
on the cell structure of the baked
product
Adding ascorbic acid (E300) to the
flour increases the tolerance and
this also applies to the use of
various enzyme cocktails.
Jan Zweistra, alias the Dough Doctor
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7
2 3
© www.wp-haton.com
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MowingA combiner harvests the wheat, rye or spelt in the summer.
Mowing
Bread making by WP Haton
Final proofi ng Baking
And than fi nally...
Milling Mixing
The dough is deposited by hand or automatically in the pans and is proofed during 60 minutes in a humid and warm climate in the fi nal proofer. Dough that has undergone much rising produces a fl uffy crumb that is soft and has much consistancy and taste. After the fi nal proof time the bread can be decorated with seeds or with a knife or scissors.
Before baking the bread can be decorated with a knife or scissors or decorated with seeds. Now the dough is ready to be baked in the oven. During baking the dough is steamed and cooked/baked. The dough gets colour and a crust. The inside stays moist and airy while the outside gets harder. The baking time determines the taste, the bite and the character of the fi nal bread.
The breads are cooled down and are ready for slicing and packing and shipment to the consumer.
Bread panIn the bread pan the bread gets its fi nal shape.
Wheat grain
SiftingVarious sieves are used to separate the grain from the chaff.
Brown bread
YeastFlour Salt Improver Water
Toast bread
2 hours
Open top Hearth bread
White bread
TreshingTreshing the wheat: the grain is separated from the wheat.
MillingBy milling the grain fl our - the most important base for bread is made.
For white bread the bran is sifted out of the fl our.
Kneading
Proofi ng
Wheat grainThe wheat grain consists out of a germ, the bran (the outer layer) and the fl our kernel.
During mixing all ingredients are evenly distributed and by kneading the gluten is activated. The dough becomes elastic by kneading. Sometimes the dough must rest approx. 30 min. to get the right taste and texture.
Time(60 min.)
Relative humidity
Temperature
200 - 260 ˚C20-45 min.
15 min. 30 min.
Cooling Slicing Packaging
Mowing, sifting, milling, mixing, dividing, sheeting, proofi ng, baking, packaging. Your daily bread is the result of a long and artisan production process. WP Haton is one of the international key suppliers of bread making equipment. This chart shows the position of WP Haton equipment in the total process and its importance.
Mowing, sifting, milling, mixing, dividing, sheeting, proofi ng, baking, packaging. Your daily Mowing, sifting, milling, mixing, dividing, sheeting, proofi ng, baking, packaging. Your daily Mowing, sifting, milling, mixing, dividing, sheeting, proofi ng, baking, packaging. Your daily Mowing, sifting, milling, mixing, dividing, sheeting, proofi ng, baking, packaging. Your daily
Bread, the making of...
The dough is now ready for making bread. First the dough is divided in equal portions with a high weight accuracy and in a dough friendly manner. Hereafter the dough is preformed, proofed to get the right balance between elasticity and extensibility. Now the dough can
be formed in the moulder (degassing-curling-moulding).
Dividing Rounding + proofi ng Sheeting Curling Moulding
He precisely sees this reasoning
omitted by many companies.
‘ They are going to mop with
open tap. The way to reach
sustainable solutions, one just
has to find that ‘tap’ and close it
before mopping.’
Eco-Vida works with 2 Kemper
mixers, 2 Crustica bread lines,
WP cooling and 3 Matador
deck ovens.
“It is about finesse and sensitivity, the perfect posture and movements to create a product.”
Continuation of page 1
COLOPHON >Draft en realization
Spiegel crossmedia communicatie
www.spiegel.nl
Editors
Jan van den Berg, Wilma Jansen,
Henry van den Berkmortel
Photography
Spiegel crossmedia communicatie a.o.
Printing
Drukkerij van Stiphout, Helmond
WP Haton
Industrieterrein 13
5981 NK Panningen NL
P.O. Box 7025
5980 AA Panningen NL
Tel. +31 (0)77 3071860
Fax +31 (0)77 3075148
www.wp-haton.com
EXHIBITION CALENDAR >
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Masters Boulangers, testing at ‘WP-Haton’
Continuation of page 1
Crustica+ line tested and approved!The recently inaugurated Master Boulangers Peter Bienefelt &
Wietse Schiere have visited WP Haton to do extensive testing.
The test with the Crustica+ line was a success. Where the Koopmans people always thought you can only process by hand rustic recipes with plenty of water, we showed them that it can be done differently with the Crustica+ line. This is the line for the baker who wants flexibility, suitable for many types of dough and also for dough’s with a high water contains and an open structure. This test they said, ‘gifs us more knowledge and vision how to make this type of dough with a machine’.
The recipe we used:Flour 90 %
Polish 20 % (50/50)
Water ca 70 %
Salt 2 %
Improver 0,5 %
Yeast 1,5%
• Mixing slow 2 and fast 10 minutes
• Dough temperature 28 °C
• Bulk proofing 120 minutes
• Weight 350 gr dividing with a
volumetric dough divider
• Rounding
• Intermediate proof 15 minutes
• Long moulding with the Combi U
special pressure board
• Final proofing time 90 minutes
• Baking temperature 230 °C with steam
• Baking time 25 minutes
Europain 2014 Paris08.03 - 12.03.2014Parc des Expositions
Paris-Nord Villepinte
France
I: www.europain.com/homepage
Internorga 2014 Hamburg14.03 - 19.03.2014Hamburg Messe and Congress GmbH
Messeplatz 1
20357 Hamburg, Germany
I: internorga.com/en/homepage
BIBAC Antwerp16.03 - 19.03.2014Antwerp Expo
Jan van Rijswijcklaan 191
2020 Antwerp, Belgium
I: www.bibacexpo.be
FHA 2014 Singapore08.04 - 11.04.2014Singapore Expo
1 Expo Drive Singapore 486150
Singapore
I: www.foodnhotelasia.com
IBATECH 2014 Istanbul10.04 - 13.04.2014Istanbul Expo Center
Atatürk Havalimani Karsisi
34149 Yesilköy, Istanbul, Turkey
I: www.ibatech.com.tr
Modern Bakery 2014 Moscow23.04 - 26.04.2014ZAO Expocentre Fairgrounds
Krarsnopresnenskaya nab.,
14 Moscow, Russia, 123100
I: www.modernbakery-moscow.com
There the WP BAKERYGROUP will celebrate their 135 years anniversary by presenting interesting innovations. You can call our Key Account Manager Axel Wagner: +49 421892772 to make a WP Haton / Internorga appointment.
On March 16 you can find WP Haton on booth number 4.128 at the BIBAC in Antwerp (Belgium), the most important exhibition for Belgian bakers. Here we will exhibit a complete bread line (dough divider B 300, rounder CCR 59,
intermediate proofer BIP E and long moulder BM 51 B) and we will demonstrate the Miniroll. This roll line is so compact that it fits in every bakery. This event you should not miss! For the BIBAC you can also contact Philippe Claes,
+32 497940910 or Toin Sprenger, +31 653356627.See www.bibacexpo.be for more information.
We hope to see each other at least at one of these exhibitions!