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.

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> 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

process Difficult forming

A bit firmer dough is easier to

handle and more evenly degassed

than a slack dough. In many cases

this will result in a more even

crumb structure. Conclusion: the

right amount of water is of the

utmost importance for a good

quality of the final product.

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

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.

Each machine is equipped with a

stand-alone plc but linked to each

other.

This ensures a continuous

production with simple and easy

operation with the highest possible

weight accuracy.

If you want to check the weight

accuracy of your existing divider

please demand for our weight

watching program: bluevalue@

wp-haton.com.

For more information about

this successful couple (B 700 /

Checkweigher) please contact

sales@wp-haton.com.

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.

The machine can be used in lines

with capacities of up to 4200

loaves per hour. The seeder is not seeding the

dough, but the dough is rolled

in a seeded bed. This assures that only the amount

of seeds is used that is necessary

for the decoration. The seeder is not working

continuously and therefore

saving seeds.

Access of seeds are discharged by

a conveyor sideways and

recycled. This guarantees an efficient

production, nearly no waste,

effective sheeting, and hygienic

recycling. By using containers various types

of seeds can be used.

For more information please

contact www. wp-haton.com.

COLOPHON >Draft en realization

Spiegel crossmedia communicatie

www.spiegel.nl

Editors

Jan van den Berg and Wilma Jansen

Photography

Spiegel crossmedia communicatie

WP Haton

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

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EXHIBITION CALENDAR

Bakery China 2015Shanghai12.05 - 15.05.2015Shanghai New International

Expo Centre

Shanghai - China

www.bakery-china.de/en/

fair-overview

IBA 2015Munich1.09 - 17.09.2015Messegelände München

“An der Point” (GPS)

Munich - Germany

www.iba.de/en

Broodway 2015Kortrijk27.09 - 30.09.2015Kortrijk Xpo

Doorniksesteenweg 216

8500 Kortrijk - Belgium

www.broodway.be

Last year, WP Haton organized in

collaboration with dough specialist

IsernHäger, a seminar titled ‘Salt

reduction and maintaining the

taste’.

In the Netherlands, salt reduction in

bread is a hot topic that engages

food industry, healthcare and

government. The bakery sector

continuously works towards bread

production with less salt contents.

Special salts are developed,

containing less sodium but still

providing good dough develop-

ment and baking quality. Also in

different (pre-) mixes the salt level

is reduced, collected by raw

material suppliers with other

additives. Salt reduction in bread,

without additional additives and

maintaining the taste, is certainly

possible. A welcome development

partly because of the health claims

in bread and the consumer demand

for products without additives.

The less additives, the fewer the

number of ingredient declarations,

a welcome trend given the new

labelling law (since December

2014). Clean label-products are

for more reasons popular.

TasteHow can a baker produce tasty

bread without bread improvers and

also adding less salt, less sugar and

fat? In Germany it is not a problem

In Germany it’s no point using 2 to 2.5 percent of salt in bread. Salt addition in the Netherlands

goes back to 1.5 percent. With the right preparation even 1.2 percent salt can be achieved, sug-

gests dough specialist IsernHäger from Germany. But a lower use of salt has an effect on the taste

and the dough characteristics. This can be resolved by working with pre-dough’s and leaven.

to bake bread with less salt,

maintaining taste and quality.

Because of its rich history in the

bread baking area and knowledge

of the baking process, the company

IsernHäger appears well able to get

taste into bread and keeping high

product quality, without bread

improvers, while the salt level is

significant reduced. The desire in

the Netherlands for salt reduction

in bread goes towards 1.5 percent.

‘With the right preparation even

1.2 percent is achievable, says

Martin Albers, key-account-

manager and food technologist

from IsernHäger. ‘Lower than 1.2

percent cannot be, because than

the bread will taste metallic’, he

explains. Working with leaven

obviates the loss of salt, according

to Albers, which is reflected in the

taste. A certain acidity gives the

same effect of salt taste. By adding

leaven, the bread remains just as

tasty as before with a higher

percentage of salt.

Breadlab (test bakery WP Haton)The organizers emphasize that the

leaven IsernHäger applied into

practice at WP Haton’s Breadlab, is

not the acid leaven bakers and

consumers may associate with the

German bread. It is rather the

opposite; adding a cooked dough

with durum meal for example,

creates a smooth flavour suitable

for brioches. During the seminar

various dough’s were produced in

Breadlab. Ciabatta and baguette

with pre-dough, white tin bread

with leaven dough for a lower salt

level, seeded hearth bread with a

cooked dough. The brioche dough

Marc de Wit, Master Baker WP Haton & Jens Stadtländer, Master Baker IsernHäger

Jens en Marc preparing tasty bread with reduced salt

Bread with a low salt level and a good taste

IsernHäger holds seminar on salt reduction

that was made, contained less

butter, sugar and egg. The taste

was just fine because of adding a

pre-dough with durum meal.

The various types of bread were

extensively tasted by the

participants. WP Haton’s test baker

Marc de Wit is enthusiastic about

the process and the result, both

taste and dough processing.

The bakers present were surprised

about the taste. The lower salt

content was barely perceptible

thanks to the application of an

acidic pre-dough. WP Haton

showed in his test bakery various

artisanal dough make up systems.

The baguette dough was admittedly

slack, but due to a longer mix time,

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a longer proof time and the use of

pre-dough, well to process by the

dough make up line Crustica.

Strike out bread improversIsernHäger claims to remove at

least half of the improvers with this

approach. “The idea is to really

re-establish the product together,”

says Albers. “It doesn’t help to

exchange or replace ingredients.”

They are repairing the damage

inflicted, in his vision. The problem

with wanting to improve the

properties and taste of bread is,

according to Albers, that soon an

improver is added to every problem

to be solved. And with the

following problem another one!

“In fact, you paste every time a

new patch”, says the German food

technologist. “It’s the art to start

again, at the very basics. More than

flour and water is not necessary.”

As a baker for example prefers

more volume in his tin bread, he

can use a yeast pre-dough.

Thanks to Anne Mieke Ravenshorst, editor

Dutch bakery magazine “Bakkerswereld”