After the previous post which showed an industrial baking operation, here are a few videos that show smaller scale baking. The first is a slightly mechanised bakery that is producing standard non industrial breads.
The next video is of a small artisinal bakery – these are becoming popular where health, environment and simplicity are traits that consumers are willing to pay more for.
The third video, published on YouTube by Vincent Talleu, shows his love for the tactile aspects of baking.
Please let me know if you find these videos useful or merely a waste of bandwidth and I will adjust my posting appropriately.
This video from Grain Chain gives a good overview of how a large industrial bakery works.
Here is a business that can be set up with quality equipment at an affordable cost.
This is a manual oil kettle based popping plant which can produce 55 kg/h from the two poppers. More poppers can be combined with a larger sifting and cooling table. Poppers can also be combined in automated units.
please note this is not a recommendation, only a sharing of information
The website of Dairy Science and Food Technology, an information and consultancy service for the food industry, provides useful and applicable information, calculators and reports which are surely of great use to the dairy processor.
click the image to access the website
The website was established by Dr Michael Mullan who is CEO of the Dairy Science and Food Technology consultancy.
Originally the site was intended as a project aimed at exploring the use of the Internet as a means of communicating with students. Over the years the site has grown and contributions are now invited from the wider scientific community and industry.
DSFT gets around a million ‘hits’ a year and there are hundreds of links back to the site.
The content of the site is illustrated by the navigation menu which includes topics like Cheese Yield, Food Models, Lactic Bacteriophages, Calculators, Links, Packaging and Labelling, Writing Tools, Thermal Processing, Ice Cream and Probiotics.
The nature of information is illustrated by the screen grab below from the Cheese Quality page.
click the image to access the website
To me this kind of information on the INTERNET is what we need to access, not the generic marketing type information that abounds. Please share the information you use by commenting on this page.
If you need to get to know about Sorghum or Millet or want to get some of developments, this conference publication could be very useful.
Unfortunately this conference is now 10 years old so doesn’t present the very latest state of the industry, but does contain two good reviews which are always relevant and some of the science of the time around food products, nutrition, plant breeding, sorghum based polymers and consumer preferences.
With international researchers like Professors Belton, Rooney and Taylor one can rest assured that the standard and focus of the work was of the highest standard. The web site presents a wide range of papers as well as the questions arising and the way forward through focus group and a prioritised list of research needs.
This conference was the output of a development funded project, so has no direct project follow up. However, there has surely been more work in the technology areas identified and maybe there were activities in ideas/groups born from the conference. I have not been able to find a collection of this type of information and would be interested to hear about your experiences and share further information here.
This is a very unassuming document that came up when I searched on Food Processing Method.
click image to download document
It is simply 23 pages of points which were apparently prepared for a lecture or presentation – no images no fancy transitions, just the facts.
It starts off with the seven reasons why we process foods – something I guess we often forget when we are focussing on production and profits.
The points lead into ho we go about achieving the effect we are looking for and often why it works. This leads into simple statements on the Unit Operations required and again the principles of their operation.
if you are new to Food Processing, lots of this will be revealing and useful. If you know Food Processing it will remind you of things you knew but maybe forgot.
This is another of the many manuals by FAO. This one discusses product development, although in a someone theoretical way.
click the image to visit the web page
The manual is broad, covering the following topics:
There is a lot of good information in here although for my liking its a bit theoretical and maybe it could do with some more interesting case studies.
It is, however, worth downloading and reading. It is 35 pages and was published in 2006 so is up to date and comprehensive.
If your community has large areas of cultivated cactus pears or if it is a good climate for cactus pears but little is grown, this manual could be of real value to you.
click image to visit site
This 150 page manual with 13 pages of reference, will surely give you all you need to know about the utilisation of cactus pear. You can then build your business by integrating this information with you knowledge of your community using you entrepreneurial skills.
A quick scan through the chapters of the manual illustrates the breadth and detail of the information.
The manual is available for free download, however, if you have problems please email me and I will make sure you get a copy.