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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

6

> 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

1

4

5 6

7

2 3

© www.wp-haton.com

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5

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

sales@wp-haton.com

www.wp-haton.com

EXHIBITION CALENDAR >

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0/1

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!