Embed Size (px)
Citation preview
Chamber of Commerce and Industry of Slovenia Chamber of Agricultural and Food Enterprises
Jana Ramuš M.Sc., Secretary General of the Grain Sector
Bread initiative
FEDIMA & AIBI Symposium,18 April 2018
Excellent Bakery Products and Bread Gold Awards
Bread Promotion Activities in Slovenia / Europe
Tender call
Assessment
Result
Award ceremony
Control assessment
Festival of excellent bakery products
Fair AGRA 2018
Assessment of bread, bakery products,
biscuits, cakes and pasta
Quality conformation
Phases of the promotional Bread Project
Application Form
Information of the applicant
Responsible person
Contact person
Market location, shops –
of registered products
needed for control assessment
Tender (27. 11. 2017)
Tender (27. 11. 2017)
Tender (27. 11. 2017)
INSTRUCTIONS FOR APPLICATION OF SAMPLES
- unlimited number of products - what kind of brand is (own or privat) - the exact weight of the product - list of "ingredients" and product descriptions and info about technology used - data about salt content and trans fatty acids where it is relevant. 1. Minimal salinity means that the products are not too salty, but also not too little salty, especially for bread and baked goods. For these products, the quantity of added salt (X g of salt per 100 g of product) is required. 2. In the case of fine bakery, biscuits and confectionery, information on the content of trans fatty acids in the product is required. Trans fatty acids must not exceed 2 g per 100 g of total fat content. It is mandatory to submit a product label (maybe a scan) - list of ingredients and nutrition table for each product.
- A sample of small bakery products and fine bakery goods, also chilled, consists of 6 pieces of the same type of pastry if the net weight of each piece does not exceed 250 grams. - For bread and fine baked goods, even chilled (eg cake) with a net weight over 250 grams, two products are required - one assessment product and one product for comparative assessment in case of errors. - A sample of biscuits and pasta is two packs of the same lot of biscuits or pasta. The samples must be marked with a removable mark upon delivery.
Assessment 9. – 11. January 2018
President of the Commission
• dr. Tomaž Požrl (Biotechnical faculty, Department of Food Science and Technology)
Members of the Commission
• Dušan Berglez (Bonopan d.o.o., bakery products, yeast, acid dough)
• Jona Repe (Sensory scientist)
• Robert Jovanovič (Victa d.o.o., bread mixtures)
• Mojca Kirn (Reprokolinska d.o.o., Food additives, improvers)
Shape and
look
Appearance
and quality
of bread crust
Appearance
of bread
core
Structure
and elasticity
Smell
Taste
Bread assessment
The assessment is done on:
- shape and appearance of the product (irregular shape, flattened shape, spherical shape, too much flour on
the surface, wrinkled bottom, unclean lower side, several cracks / blisters, visible starch on surfaces ...)
- appearance and properties of the crust (light color, dark color, burnt parts, broken crust due to transport,
thick crust, peeled crust, poorly baked side crust, other shortcomings, not suitable for evaluation…)
- appearance of bread crumb (uneven porosity, accumulates porosity, water rings, large holes, uneven color)
- structure and flexibility of the bread core (crushing core when cutting, crumbling core when spreading a
spread, sticky core, poorly soluble in the mouth, dry core, poorly separable slices ...)
- smell and taste (not enough strong odor or taste, side odor, foreign smell, burning taste, sprinkled, bitter,
taste / smell of old dough, mold smell, ray of taste, smell of yeast…).
Score of excellent quality for bakery products below 250 g
4,7 – 5 (94 – 100 points)
Score of excellent quality of bread
4,8 – 5 (96 – 100 points)
Score of excellent quality of baked pastry, fine baked goods, biscuits and fresh pastry in cold chain
4,7 – 5 (94 – 100 points)
Score of excellent quality of pasta
4,6 – 5 (18,5 – 20 points)
Evaluation of pasta: Raw - external appearance, flexibility cooked – overcooked pasta, boldness, appearance, smell, taste, stickiness
The cooking time is depent of information on the pasta packaging
Control assessment
Members of the evaluation committee take twice a year award-winning products randomly from commercial shelves and re-evaluate them. In the event of deviations, the manufacturer who is obligated to provide excellent quality products to the products throughout the whole year shall be warned.
Results
Results are sent my email +
description of deviations
photo of the evaluation.
A sign of
excellent
quality of bread,
baked and fine
baked goods
and biscuits
A sign of
excellent
quality of
pasta
A sign of
excellent
quality of
fresh pastry in
cold chain
Example of award
Gold award
Name of the producer –
the retailers can register product
only if they have
their own production.
Name of the product,
own brand or privat label,
mass in grams
Statistics of 2018
Applicant: 169
Gold: 141
Bread:
78/83
94%
Baked pastry:
19/21
90%
Fine baked goods:
21/22
95%
Biscuits:
4/16
25%
Fine baked goods in
cold chain:
7/14 (50%)
Pastas:
12/13
92%
In 18 years we evaluate…
48 bakery companies
1112 gold avards – quality conformation:
666 bread
193 bakery products below 250 g
139 fine bakery products
36 biscuits (five years)
62 pasta
16 fresh pastry in cold chain (two years)
Award-Winning Companies in 2018
Award ceremony, 2014
Award ceremony, 2015 minister Dejan Židan and national folklore
2015
Award ceremony, 2016 with Slovenian folk costume and dr. Janez Bogataj
Full professor in Ethnology
2015
Award ceremony, 2017
Award ceremony, 2017
Award ceremony, 2018 in Slovene Etnografic Museum
Award ceremony, 2018 in Slovene Etnografic Museum
Exhibition in the Slovene Ethnographic museum, 2017 (The creativity of bread-making past and future)
Press conference 2017
Exhibition in Slovene Ethnographic Museum, 2018
Exhibition in Slovene Ethnographic Museum, 2018
Food fair AGRA
Food fair AGRA
PLANS FOR 2018:
Next year will be required also:
- data of grams of dietary fiber per 100 grams of product
- the proportion of whole grain flour or groats
Bread and bakery products
Score of excellent quality for bakery products below 250 g 4,7 – 5 (94 – 100 points) Score of excellent quality of bread 4,8 – 5 (96 – 100 points) Score of excellent quality of baked pastry, fine baked goods, biscuits and fresh pastry in cold chain 4,7 – 5 (94 – 100 points) Score of excellent quality of pasta 4,6 – 5 (18,5 – 20 points)
Score of excellent quality for bakery products below 250 g 4.8 – 5 (94 – 100 points) Score of excellent quality of bread 4,9 – 5 (96 – 100 points) Score of excellent quality of baked pastry, fine baked goods, biscuits and fresh pastry in cold chain 4,7 – 5 (94 – 100 points) Score of excellent quality of pasta 4,6 – 5 (19 – 20 points)
On the basis of national legislation for wheat, corn, ray, buckwheat, barley flour:
Samples of flour will be taken from the market by the sampling committee!
Laboratory testing:
- water content,
- quantity of ash,
- acid level,
- flour type,
- microbiological integrity,
- insect contamination,
- quality of gluten,
- baking properties (bread baking, volume ...),
- hectolitre ...
Sensory testing:
- appearance- color and fineness - particle size,
- technological characteristics,
- smell and taste;
- packaging characteristics (assessed separately)
- aesthetic appearance and functionality,
- originality of the solution.
Flour evaluation
Catalog of Food products for public procurement
Market analysis
User name,
Password,
Different access
for Public institutions
and suppliers
www.katalogzivil.si
BENEFITS FOR SUPPLIERS
• Identity card of the supplier and contact data
• Additional points for certificates and awards
• Presentation od food products with descriptions including nutritional value, allergens and quality schemes,
• Providing information about demand of 20 % excluded sets from public institutions (automatic generated email)
• Quick information exchange about modification of offered food products,
• Google map of contract expired dates of public institutions.
41
BENEFITS FOR PUBLIC INSTITUTIONS
• market analysis of potential suppliers and their food products,
• selecting and exporting of selected correct named food products, with set mass or volume data,
• forming sets in a frame of each food category,
• setting of award criteria (national + private food safety and quality schemes,…),
• forming of excluded sets,
• using transparent information about nutrition value, allergens and implemented quality schemes.
• google map about potentional suppliers and their products.
42
Potentional upgrades of web tool
• Data transfer to material bookkeeping applications,
• Data transfer to nutrition management applications (recipes, design and evaluation of menus),
• Data transfer to logistic management applications,
• Data transfer to tender assessment application (award criteria- price, e, quality schemes),
• Statistics upgrades.
Basic tool for Single dynamic purchasing system
Conclusions
• promotion of Slovene sorts of bread and bakery products
• stimulation of the bread sector • promotion of the bakery profession • the golden awards are well excepted and recognised by
the retailers and by the consumers • combination with the national heritage and Slovenian
culture • cooperation of different partners (farmers, industry
producers, government, consumers, academia…) • supportation of health policy with salt balance and data
about trans fatty acids, wholegrain content, fibres…
Thank you for your attention!
Naj človek pol sveta preteče
Najboljši kruh doma se peče!
Even over half of world you run
the best bread at home is done! (Slovenian national proverb)
Festival, 2017
