KEEPS YOU UP TO DATE ABOUT WHAT’S COOKING IN THE BAKERY IN THIS ISSUE > Year 4 no. 8 February 2015 >BTE South Africa BTE is the official distributor of WP Haton and WP Bakery Group products in South Africa. In 2014 it was 40 years ago that owner Bern Triebiger started his company. > DecoSeeder The demand for decorated bread is growing fast worldwide. More and more consumers’ link seeded loaves to artisanal production, health food, organic base and a better taste. > Salt reduction Last year, WP Haton organized in collaboration with dough specialist IsernHäger, a seminar titled ‘Salt reduction and maintaining the taste’. Local Red Cross happy with WP Haton cheque! “After my retirement I will certainly continue my work in healthcare. It’s a different world where I feel really at home.” This was the last sentence from the interview with our colleague Jan Beurskens in BakkerStaal, the Dutch WP Haton paper of November 2007. Unfortunately, in 2013 a cardiac arrest made an abrupt end to Jan’s great intention. For years Jan was a volunteer on the Red Cross flagship “Henry Dunant”. Jan’s passion and enthusiasm will never be forgotten by his colleagues and was decisive to place a “Jan Beurskens Red Cross money-box” at our test bakery Breadlab. Similarly, every visitor now hears Jan’s story and his colleagues give whenever a donation for each baked bread. Last year, in the presence of Jan’s wife Sjan, son Mike and the entire WP Haton staff, Mr. Jan Perquin (chairman Red Cross Peel & Maas) and Mr. Wim Hoeben (vice president) gets the first proceeds cheque handed over by managing director Mr. Henk Snellink. The gratefully received cheque, Red Cross Peel & Maas devotes in its entirety to holiday activities, where also Jan’s passion was. Jan Perquin en Sjan Beurkens BTE 40 years successfully in business! BTE is the official distributor of WP Haton and WP Bakery Group products in South Africa. In 2014 it was 40 years ago that owner Bernd Triebiger started his company as a young immigrant. Market report South Africa Bernd grew up in Eastern Germany in a large family, owners of a farm and local restaurant. As a young boy he worked in the family business next going to school. When he graduated, he spread his wings and left for Switzerland where he worked a long time for Siemens. At that time it was difficult to return back home and he decided to emigrate from Europe in order to use his freedom. South Africa was the next station and would turn out to be his final home country. Bernd landed in Cape Town and started as a waiter in the German Club. After a while he found a job with an import agent from Germany, of course a member of the German Club, and here he learned the trade of importing, distributing, selling and servicing the food business. Very fast he understood that there were good opportunities in South Africa and in 1974 he decided to start his own business Bernd Triebiger Enterprises, nowadays a leading importer of meat, poultry, bakery and food equipment from all over the world. Next to the importing and servicing of equipment, BTE is also a leading manufacturer of spices and packaging material for the meat industry. BTE nowadays employs more than 100 people and has its own factories where they produce domestically spices and other products for the industry. BTE has offices in Johannesburg, Durban and Cape Town, from where all cities and far away corners of the country are being worked on. WP in South Africa WP had in the seventies its own manufacturing facility in the country and produced mainly ovens and distributed machinery that was imported. Whereas WP was totally focussed on the bakery business, BTE spread their wings in the nineties into products with a fast turnover in order to cover the cost of distribution and also servicing the meat, poultry and food business as well as the bakery industry. Both companies became bakery equipment producers; BTE produced Baker Perkins equipment under licence in Durban and WP tunnel ovens and Matador ovens as well as final and intermediate proofers in Johannesburg. At that time both companies were market leaders with large production facilities, a large distribution and service network. When Apartheid ended and Nelson Mandela became president, many things ended positively. The country opened itself again to the world, and many rules and laws were set overboard. One of the first things that was done, was the ending of the subsidies on many products also on bread. Bakeries were on their own and were forced to really compete against each other. This resulted in a complete restructuring of the South African bread industry; from 200 bigger bakeries only 80 are still in business. The bakeries had a difficult time. There was a lot of used equipment in the market, many small bakery shops were set up, investments in new equipment in the industry lowered to nearly zero. For many years, from 1995- 2005, there were no investments done and both companies independently from each other ended their production and closed their bakery activities in South Africa. BTE continued however successfully with spices and packaging materials and became stepwise a large player in that part of industry. In 2001 both companies decided to join efforts in the bakery industry and BTE became the sole importer for WP bakery equipment. Since then a large number of WP Haton machines and WP industrial ovens as well as complete systems for the bread industry have been supplied to the large players in South Africa. But not only the big bakeries are supplied, also the independent and smaller bakeries use nowadays WP equipment, which makes us very proud. Large investments are done to modernise existing bakeries, to improve efficiency and quality and extend production capacities in green field bakeries. BTE and WP are very successful in supplying the latest toast production technology -Easy Toast- and together they are the industrial leaders.
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Transcript
KEEPS YOU UP TO DATE ABOUT WHAT’S COOKING IN THE BAKERY
IN THIS ISSUE >
no.no.no.
Year 4 no. 8 February 2015
>BTE South AfricaBTE is the official distributor of WP Haton andWP Bakery Group products in South Africa.In 2014 it was 40 years ago that ownerBern Triebiger started his company.
8 8 8
> DecoSeederThe demand for decorated bread is growing fast worldwide. More and more consumers’ link seeded loaves to artisanal production, health food, organic base and a better taste.
> Salt reductionLast year, WP Haton organized in collaboration with dough specialist IsernHäger, a seminar titled ‘Salt reduction and maintaining the taste’.
Local Red Cross happy with WP Haton cheque!“After my retirement I will certainly
continue my work in healthcare.
It’s a different world where I
feel really at home.” This was the
last sentence from the interview
with our colleague Jan Beurskens
in BakkerStaal, the Dutch WP
Haton paper of November 2007. Unfortunately, in 2013 a cardiac
arrest made an abrupt end to Jan’s
great intention. For years Jan was a
volunteer on the Red Cross flagship
“Henry Dunant”. Jan’s passion and
enthusiasm will never be forgotten
by his colleagues and was
decisive to place a
“Jan Beurskens Red Cross
money-box” at our test
bakery Breadlab.
Similarly, every visitor now hears
Jan’s story and his colleagues give
whenever a donation for each baked
bread. Last year, in the presence
of Jan’s wife Sjan, son Mike and
the entire WP Haton staff, Mr. Jan
Perquin (chairman Red Cross Peel
& Maas) and Mr. Wim Hoeben (vice
president) gets the first proceeds
cheque handed over by managing
director Mr. Henk Snellink.
The gratefully received cheque,
Red Cross Peel & Maas devotes in
its entirety to holiday activities,
where also Jan’s passion was.
bakery Breadlab.
by his colleagues and was
“Jan Beurskens Red Cross
Jan Perquin en Sjan Beurkens
BTE 40 years successfully in business!
BTE is the official distributor of WP Haton and WP Bakery Group
products in South Africa. In 2014 it was 40 years ago that owner
Bernd Triebiger started his company as a young immigrant.
Market report South Africa
Bernd grew up in Eastern Germany
in a large family, owners of a farm
and local restaurant. As a young
boy he worked in the family
business next going to school.
When he graduated, he spread his
wings and left for Switzerland
where he worked a long time for
Siemens. At that time it was
difficult to return back home and
he decided to emigrate from
Europe in order to use his freedom.
South Africa was the next station
and would turn out to be his final
home country. Bernd landed in
Cape Town and started as a waiter
in the German Club. After a while
he found a job with an import
agent from Germany, of course a
member of the German Club, and
here he learned the trade of
importing, distributing, selling
and servicing the food business.
Very fast he understood that there
were good opportunities in South
Africa and in 1974 he decided
to start his own business Bernd
Triebiger Enterprises, nowadays a
leading importer of meat, poultry,
bakery and food equipment from
all over the world. Next to the
importing and servicing of
equipment, BTE is also a leading
manufacturer of spices and
packaging material for the meat
industry. BTE nowadays employs
more than 100 people and has its
own factories where they produce
domestically spices and other
products for the industry. BTE has
offices in Johannesburg, Durban
and Cape Town, from where all
cities and far away corners of the
country are being worked on.
WP in South AfricaWP had in the seventies its own
manufacturing facility in the
country and produced mainly
ovens and distributed machinery
that was imported. Whereas WP
was totally focussed on the bakery
business, BTE spread their wings
in the nineties into products with
a fast turnover in order to cover
the cost of distribution and also
servicing the meat, poultry and
food business as well as the bakery
industry. Both companies became
bakery equipment producers; BTE
produced Baker Perkins equipment
under licence in Durban and WP
tunnel ovens and Matador ovens
as well as final and intermediate
proofers in Johannesburg. At that
time both companies were market
leaders with large production
facilities, a large distribution and
service network. When Apartheid
ended and Nelson Mandela became
president, many things ended
positively. The country opened itself
again to the world, and many rules
and laws were set overboard.
One of the first things that was
done, was the ending of the
subsidies on many products also
on bread. Bakeries were on their
own and were forced to really
compete against each other. This
resulted in a complete restructuring
of the South African bread industry;
from 200 bigger bakeries only
80 are still in business. The bakeries
had a difficult time. There was a lot
of used equipment in the market,
many small bakery shops were set
up, investments in new equipment
in the industry lowered to nearly
zero. For many years, from 1995-
2005, there were no investments
done and both companies
independently from each other
ended their production and closed
their bakery activities in South
Africa. BTE continued however
successfully with spices and
packaging materials and became
stepwise a large player in that
part of industry. In 2001 both
companies decided to join efforts
in the bakery industry and BTE
became the sole importer for
WP bakery equipment. Since
then a large number of WP Haton
machines and WP industrial ovens
as well as complete systems for the
bread industry have been supplied
to the large players in South Africa.
But not only the big bakeries are
supplied, also the independent and
smaller bakeries use nowadays WP
equipment, which makes us very
proud. Large investments are done
to modernise existing bakeries, to
improve efficiency and quality and
extend production capacities in
green field bakeries. BTE and WP
are very successful in supplying the
latest toast production technology
-Easy Toast- and together they are
the industrial leaders.
Dough DoctorPart 4: Bread and water
In the bakery world the saying is:
in order to improve the quality of
bread, the best ingredient is water.
Water helps to improve the quality
of the bread, read the tenderness,
and is the cheapest and easiest
way to add, because it is always
available.
The fact is that there are numerous
breads like ciabatta and allinson or
whole meal bread that contain large
percentages of water (up to 90%).
These products have a distinctive
wet crumb which gives the bread
a long lasting tenderness. The slack
dough hinders on the other hand
the gain of a regular fine crumb
structure as wanted in many other
tin or hearth baked breads. It is the
trick to find out the right balance
between enough water for a tender
crumb and the same time to find
the right viscosity, in order to roll
out and form the dough properly.
The water contents depends on a
few factors: Type of bread Type of dough
Amount and type of ingredients Quality of the flour
Generally speaking 1/3 of the
water added to flour is absorbed
by the insoluble wheat protein.
It is precisely the wheat protein
with the water that forms gluten
chains. This requires the wheat
proteins to form to a cohesive
gluten network.
This can be done by
1. Making use of time (autolysis)
2. By mixing (energy insertion)
3. By applying additives -
emulsifiers in cooperation with
enzymes
1. AutolysisA good example of autolysis is the
method used in many Mediterranean
countries in making ciabattas,
baguettes and other products
whereby leaven is used. By giving
the dough a lot of time top roof, the
gluten will be formed more or less
naturally. Wheat flour contains
enzymes and other elements which
are responsible for unrolling the
protein molecules. The formed
gluten network often has a stretchy
character. Combines with a lower
dough temperature and a low yeast
dose, the baker can make a tasteful
final product with a nice open,
crispy crust and a perfect taste.
2. Energy insertionBy mixing the gluten formation will
be accelerated. The more intensive
mixing, the shorter the process will
be. Shorter mixing however results
in higher dough temperatures,
which is not always wanted,
especially in countries where one
does not always has access to colder
or ice water. In these cases a
continuous mixer will help. Some
wheat properties have so much
protein that it is almost impossible
to develop gluten in one single
mixing process. In this case the
flour, water and part of the yeast is
rested for a certain time in order to
develop the gluten. At the same time
there will be more enzymatic action
(naturally) whereby the dough
development and flavour
improvement arises.
3. AdditivesEmulsifiers, added enzymes and
other additive scan accelerate the
unrolling of the protein globules
so that the gluten network not only
is developed faster but also better
formed. All-in all the correct water
absorption in dough ensures that
the gluten is formed in the right
way by the right mixing process,
ingredients and time.
It is important to find the right
balance between a stiffer dough
and a slack dough. If a dough is too
slack, by having added too much
water this causes a few drawbacks: Less gluten formation Sticking during the forming
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.
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
Final proofing time is 60 minutes.
Just before baking, turn up site
down on peel board, and bake
with steam on 220 degrees for
35 minutes.
Pre-proofing 90 minutes, divide
and let it proof in the intermediate
proofer for 30 minutes.
Use long moulder Combi U with
curved pressure board with V and
put the dough in rye flour.
Wheat rye bread with buttermilk Ingredients80% whole wheat flour
20 % broken rye grain
20 % leaven
2 % salt
1 % bread improvers
1 % fresh yeast
50 % water
20 % buttermilk
Put the buttermilk and the broken
rye grain together (24 hours ahead
of mixing).
Take all ingredients and make a
nice smooth dough, temperature
26 degrees.RECIPE >
DecoSeederNew product
The fact is that seeded loaves not
only look better but also bring
more margin in the bakery.
There is seeded loaves and
seeded dough. Especially for seeded dough
(seeds not on top but all around
the dough pieces), WP Haton
has developed a new device -
the DecoSeeder. This unit can be used in
industrial lines behind sheeting
and moulding for seeding the
moulded dough pieces all around.
This ensures: Exact weighing of each dough piece even at high speed Counting and calculating the average weight of each stroke and
each piston of the divider Trend analysis Feed back to divider in order to keep the weights constant Ejecting even at high speeds < 9000 pieces per hour Statistics program ensuring an alibi for the production period
Watch your weight!The 700 series of the WP Haton divider range can be linked now to the latest checkweigher technology of OCS.