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no.

Bakery Wickbold

Year 3 no. 7 July 2014

> WickboldMarch 1938 Henrique Wickbold, son of German immigrants, bought Bakery Allemanha from a German family who returned to their country of origin (Germany).

This is the success story of a Brazilian Bakery. March 1938

Henrique Wickbold, son of German immigrants, bought

Bakery Allemanha from a German family. There was no sales

counter, only a wood-fired oven, loaves were handmade and

sold without packaging. The bakery, located in the Brooklyn

neighbourhood in the city of São Paulo, was renamed

Bakery Wickbold.

From Brazil to Panningen!

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> Do you know?Thomas Richard Allinson was a British doctor and the inventor and big fan of dark whole wheat bread.

> Reasons enoughPremium bakeries all around the world are using equipment designed by WP Haton, member of the WP Bakery Group.

54 years later (in 1992) was the

beginning of the expansion plan

of the company to other Brazilian

states with opening of branches in

Belo Horizonte and Rio de Janeiro

and in 2007 opening of the fourth

largest and most modern plant of

Wickbold in Hortolandia, in São

Paulo. Today Wickbold has 12 lines

all over Brazil and it is the second

largest industrial bakery in Brazil,

still family owned. Nowadays CEO

is Mr. Fábio Medeiros.

Wickbold is growing and there is

still growth in the Brazilian market.

What makes Wickbold that

successful? It is the typical

Wickbold quality, the unique

different specialties, taste, the long

shelf life, their distribution network

etc. With 200 million mouths to

feed, bread is distributed every

day fresh to more than 11.000

distribution points! That’s not an

easy job because in some areas

there are no trucks allowed from

8 AM – 17 PM.

Wickbold produces 24 hours, 6

days a week. White bread (small,

round, in slices, toasted and crust

less) is most favourite in Brazil.

The specialty bread market, healthy

bread, starts to grow.

Wickbold bought ovens from WP

Brazil in 1972 and 1982 and they

are still working. Wickbold has 5

WP Haton dividers, very accurate

and easy to clean, a Checkweigher

and a WP Haton rounder. Wickbold

wants to automate more and is still

looking for new options.

Last April Mr. Vinicius Bueno

Matheus and Mr. Luciano

Nakamura Avona from Wickbold

Bakery visited Breadlab the WP

Haton test bakery in Panningen to

do tests together with Marc de Wit

(dough technologist), Peter van

Kessel (Project Account Manager)

and Ferdinand Kottier (Sales

Director WP Haton) .

Successful introduction Instant in Nigeria

Exhibition Europain ‘14

Baking time 20 min.

Baked bread weight 45 gr.

RemarksSponge dough needs 1 hour bowl proof at ca. 20°C

FormAbout 5 minutes rest after dividing. Press the dough piece edges flat,

so that there is a border of 2 cm. Fold (close) the edges in 8 to 10

equal parts to the middle. Place the shaped rolls with the top under the

dough rugs. Turn the dough pieces before baking, cover slightly with

egg and sprinkle lightly with sea salt and cumin seed. Bake as hard

bread.

Swiss ‘Salt Weggen’IngredientsSponge

Water 1,500 kg

Yeast 0,090 kg

Flour type 550 2,400 kg

Total 3,990 kg

DoughSponge 3,990 kg

Flour type 550 3,300 kg

Water 1,500 kg

Yeast 0,150 kg

Malt 0,060 kg

Salt 0,120 kg

Total 9,120 kg

Mixing Sponge Dough

Mingle 4 min. 4 min.

Mix 1 min. 7 min.

Total mixing time 16 min.

Process dataDough temperature 26°C

Weight 1800 gr.

Dough weight per piece 60 gr.

Intermediate proofing time 8 min.

Proofer temperature 28 °C

Proofer relative humidity 80%

Final proofing time 60 min.

Baking temperature start 230°C

Baking temperature end 210°CRECIPE >

Dough Doctor Part 3: Yeast, salt and bread improvers

In Dough Doctor part 2 we

highlighted flour and meal. In this

part we focus on the following

materials: yeast, salt and bread

improvers.

Yeast (Saccharomyces Cerevisae)In a short period of time this yeast

type is capable to convert a variety

of sugars into carbon dioxide,

alcohol, organic acids and energy.

While one sugar changes faster

than the other, not all the sugars

can be converted.

In tropical countries dried yeast is

used while in other countries fresh

or liquid yeast is used.

Fresh yeast can be provided in

block form or in flakes. Liquid

yeast comes in two types: with

or without stabilizer. The one

with stabilizer usually contains

more water.

When using liquid yeast, strong

attention should be given to the

pipes cleaning in a correct manner.

If one doesn’t, it can have very

unpleasant consequences. When a

lot of sugar is processed in the

dough, the baker can choose more

sugar-resistant yeast. Unnecessarily

to mention perhaps, but keep in

mind that yeast might be one of

the best bread improvers.

SaltSalt not only gives flavour to the

final product, it also has the

necessary impact on the dough and

it’s processing. The last few years,

many countries spend a lot of

attention to reduction of the salt

amount in bread. Salt affects among

other things the blood pressure and

can cause heart problems. At this

time, the salt level may vary

between the 1 - 2,2 %. (converted

on the flour).

At the same time salt strengthens

the protein network within the

dough so that it can be processed

better. Salt provides more elasticity

in the dough. Sometimes this is an

advantage, sometimes a

disadvantage. For example, slightly

more elasticity ensures a more

consistent dough processing and

less sticking. Especially in those

countries where the amount of

moisture in the final product is

important, the baker inclined to

add (yet) more water and it is thus

important. At the same time an

elastic dough is often more difficult

to rolled out on a long moulder.

The dough ‘struggles’ more

whereby the crumb structure may

change.

Bread improversAs the name says: these are

ingredients to improve the bread.

Among others I am thinking of

sugars, oils - fats, emulsifiers and

enzymes. In most cases all the

components are mixed together

(either with or without salt) in a

cream or powder. But these

products also have influence on the

behaviour of the dough during

processing. Oils and fats will give a

smooth, elastic dough while

emulsifiers strengthen that effect

even further. But the effects are also

noticeable in the final baked

product: for example, fine structure,

often slightly larger and usually

more tender. At the moment, we see

a development in the Netherlands to

reduce the amount of emulsifiers

and replace them by enzymes: so

called clean label products. It will be

clear that this change will affect

every baker; especially in the dough

processing the changes will be felt.

FinallyBread improvers help us to optimize

the production process better and to

make a better final product. Let’s

remember; these are auxiliary raw

materials. They serve as assistant. In

other words: a good product basis is

generally situated in the quality of

the flour. When that is not good, we

can correct it with bread improvers

but if the base is missing ....... How

well a mixer or long moulder is,

when the base is not good, the end

product will always be less than

desirable.

Proper alignment of process and

raw materials is of utmost

importance.

Jan Zweistra, alias the Dough

Doctor

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© 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

Dr. Allinson developed a theory

called Naturopathy - instead of

medicine he wanted to improve the

health of his patients by more body

activity and a life style change by

eating more whole meal bread.

In one of his publications - The

advantages of wholemeal bread -

Thomas Richard Allinson

he unfolded his theory that whole

meal bread is more nutritious than

regular breads.

Dr. Allinson regularly published his

theories but was not recognised

completely in the medicine world

and the food industry at that time.

Therefore he established the Natural

Food Company in 1892, under his

slogan - Health without Medicine!

The Natural Food Company

concentrated their activities on

selling health food and organic

foods. Allinson bread was baked

with flour from his own mill and

offered to the public. It took a

long time before the bread was

recognised for its great nutritional

value but finally became very

popular. Still now the bread is

produced in many countries all

over the world. As it is not so easy

to produce (mix - divide - bake)

an Allinson bread, WP Haton is

proud to be able to produce

Allinson bread in industrial lines

with our equipment range.

The dough is mixed and divided

and portioned directly in the pans,

and therefore a very high degree of

automation and efficiency can be

realised.

Allinson bread contains organic

wholemeal flour, 81% of water, no

fat and a small amount of yeast.

Interested? Please contact us:

sales@wp-haton.com

Thomas Richard Allinson (1858 – 1918) was a British doctor and

the inventor and big fan of dark whole wheat bread.

Allinson bread?Do you know?

10 reasons for buying WP Haton equipment!Premium quality of hardware = High efficiency

Greatest choice of many different options = Custom made equipment

Dough friendly machines = High water absorption

Perfect performance characteristics = Perfect bread quality

Highly process oriented = Talking the same language

Large experience with all kind of dough’s = No risk

High degree of automation = High degree of repeatability

High weight accuracy = Low operational cost

Free technical support = Experience oriented design

Blue Value service package = Less downtime

Premium bakeries all around the

world are using equipment

designed by WP Haton, member of

the WP Bakery Group. WP Haton

equipment ensures good, constant

and a consisting bread quality.

Our team of bakers, technical and

technological experts with many

years of international experience

offer assistance in putting together

the best possible hardware, assist

with the lay out, define the optimal

process and ingredients.

Our equipment, designed for 24/7

use, is extremely reliable, robustly

engineered and built, thus

guaranteed a long machine life!

For after sales service we refer to

our Blue Value Program

(for more information please visit

our website www.wp-haton.com)

Blue Control:

permanent online contact with

our specialist via a secured

internet line Blue Check:

regular maintenance visits with a

check of the technical status of

the hardware C cell:

by sending us your product/slice

of bread per overnight express

we can analyse your bread and

make technological

recommendations in the process,

ingredients, recipe, adjustments

and any other variable that

produces consistency.

We offer: Blue Boxes:

wear and spare part kits can be

supplied with the delivery of the

equipment

COLOPHON >Draft en realization

Spiegel crossmedia communicatie

www.spiegel.nl

Editors

Jan van den Berg and Wilma Jansen

Photography

Spiegel crossmedia communicatie a.o.

Printing

Van Stiphout Grafische communicatie

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

sales@wp-haton.com

www.wp-haton.com

EXHIBITION CALENDAR >

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BIBAC Exhibition in Antwerp Expo (Belgium). Sunday March 16 till Wednesday March 19.

BIBAC 2014

Südback 2014Stuttgart18.10 - 21.10.2014Landesmesse Stuttgart GmbH

Flughafenstraße/Flughafen

70629 Stuttgart, Germany

I: www.messe-stuttgart.de/en/

suedback/

Interfood 2014Jakarta12.11 - 15.11.2014JlExpo

Kemayoran, Jakarta

Indonesia

I: interfood-indonesia.com

BIP EStainless steel panels with stainless steel frame, proofer trays and the

polyethylene removable (and washable !) pockets is all BIP E standard.

The intermediate proofer BIP E in the latest new version with more

hygienic panels, turned out to be a bestseller.

WP Haton was also present with the artisanal bread line

Classica, the compact WP roll line Miniroll, the WP Kemper mixer

SP 30 and last but not least our Benelux sales and service team.

Our Blue Value service technicians were present to show the

customers the important aspects of good service.

The Classica line consisted of a B 300 divider, the CCR 59

rounder, the intermediate proofer type BIP E 72 (8 rows -

248 dough pieces) and the BM 51 B long moulder.

Singapore ExpoFood & Hotel Asia 2014

B 300The B 300 divider is one of the best WP Haton dividers because of the

bronze measuring piston, automatic lubrication of the divider

mechanism and the legendary precision. Years of WP Haton technology

make this volumetric divider B 300 the best divider for the artisan baker.

The divider with straight conveyor is available in 1 chamber or in

multiple chamber execution; 1 chamber, 1-2 chamber, 2-4 chamber with

weight capacities 100 – 2400 gram and can thus be used for a large range

of products. Also available in V 300 version with Voluminator.

MinirollSeveral times during the day our test baker held demos with the compact

roll line Miniroll. Each time the visitor’s enthusiasm, of the ease of use of

the Miniroll automatic integrated depositing device with which one

among other produces sandwiches, raisin and plain rolls, was clearly

visible. The Miniroll handles weights from 35 to 90 gram. Frame and parts

are standard stainless steel. The possibility to give the dough pieces a rest

time and nevertheless divide precisely, the Miniroll emulates manual

processing splendidly. We look back at a very successful BIBAC the second

one in range after the even so successful Europain in Paris.B 300

B 300

BIP E Miniroll