Sprouted grains have recently gained popularity within the baking industry, and many bakers are beginning to consider how to incorporate this ingredient into the processes of their used bread production line. Unlike conventional grains used in baking, sprouted grains can yield a baked good that is more easily digestible for consumers with specific food intolerances and caters to an increasingly health-conscious consumer base opting for foods with more “whole” ingredients. With such a rapidly growing market, industrial bakers are experimenting with sprouted grains and uncovering some of the opportunities and pitfalls of their use in bread production.
Sprouted grain benefits Sprouted grains are created by cultivating the right conditions for whole grains to begin to germinate. This sprouting process involves soaking and rinsing the grain, usually over the course of several days, until it swells and the outer shell cracks, producing a shoot that is allowed to grow until it is twice as long as the grain. The sprouted grain is then set to dry and milled for use in baking. By enabling the grain to germinate, it undergoes an enzymatic process that has multiple health benefits; namely that is is easier for the body to digest and absorb its nutrients. Furthermore, this process causes the grain to convert its starchy components into sugars, which has operational benefits for bakers. The increased sugar content of the grain helps feed yeast and can shorten fermentation time for leavened bread, creating opportunities for expedited bakery production. Additionally, the natural sweetness of sprouted grains means that bakers will not need to purchase and use as much sugar as with conventional whole grain products, which tend to be more bitter and require sweetening to balance flavor, potentially saving money for bakers in ingredient expenses. Sprouted grain challenges Although the use of sprouted grains in industrial baking presents several benefits, there are also pitfalls that are important to note. For example, some nutritionists contend that the heat of milling sprouted grains and baking in used industrial ovens can diminish its nutritional benefits so as to render them more or less the same as for unsprouted grain products, with the exception of its improved general digestibility. Additionally, the process of sprouting grains has an increased potential for the development of food-borne pathogens and illness, as the conditions required for grain germination are also ideal for bacterial growth. Given this concern, it is paramount to contract with millers who maintain a meticulous and hygienic sprouting process, which has the logical consequence of increasing the price of wholesale sprouted grains and as such, could potentially negate other cost savings in ingredients for bakers. Artisan Capital Partners tailors solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. Industrial bakery operations are optimized to avoid many types of food safety and workplace hazards. Whether a bakery relies on new or used bread production lines, it is imperative that its facility and equipment, as well as its procedures and safety practices, are geared to minimize risks to their customers and bakery employees. One workplace safety hazard that industrial bakeries may confront is dust explosions. These dangerous events can cause severe injuries to people and damage to the facility but can be guarded against with an understanding of its risk factors and a proactive safety culture within an industrial bakery.
The ingredients of a dust explosion Dust explosions can happen in several industries and types of operations, such as in textile production, timber processing, and in industrial bakeries. What is primarily required to trigger a dust explosion is fuel, an ignition source, and oxygen. In bakeries, the fuel is often flour, sugar, starch, or spices. Only 1/32 of an inch of this flammable particulate organic material on five percent of the surface area in space is enough to fuel a dust explosion, while ignition sources can include sparks from equipment, open flame, or merely electrostatic discharge. When the three necessary ingredients of a dust explosion are paired with a sufficient concentration of dust dispersed in the air and the confinement of the dust cloud, an explosion is imminent. Once ignited, the dust particles combust and can create a domino effect, triggering secondary dust explosions as the force of the initial blast kicks up more dust into the air or damages safeguards meant to contain it. Incidents of this sort lead to numerous injuries and even fatalities in food processing operations across the world. Ways to mitigate dust explosion risk The Occupational Safety and Health Administration (OSHA) recommends industrial bakeries use several basic safety practices to minimize the risk of dust explosions, including installing adequate ventilation systems, regularly inspecting equipment and surfaces for dust accumulation, using cleaning methods and equipment that don’t disperse dust into the air, and keeping heated surfaces and systems away from areas where dust clouds may develop. In addition, it is crucial to incorporate equipment, new or refurbished, that utilizes hygienic design. Hygienic design in bakery equipment is primarily meant to protect against food contamination, but it also lends itself to workplace safety. Many prominent brands offer this kind of equipment, such as used Mecatherm industrial bakery equipment, that is easy to cleanse of particulate materials and avoid recesses or cavities in the machinery where dust can collect during operation. Artisan Capital Partners tailors solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. In 2018, people from all over the world in the industrial baking industry convened for six days at the iba conference in Munich. The events at iba help to inform the industrial baking industry, from trends in sourcing alternative baking ingredients to market shifts predictions and strategies to discussing how to optimize a bakery’s used mecatherm industrial bakery equipment. No matter what aspect of the industry a business owner comes from, the conference offers a great opportunity to learn about trends, network with other professionals, and catch a glimpse of the latest innovations.
What is iba? Every three years iba brings together wholesale and artisan bakeries, research and development professionals, equipment manufacturers, distributors, and even restaurateurs and food retailers for an exploration of all things baking, snacks, and confectionary. At the 2018 conference there were over 1,300 exhibitors and 77,020 visitors brokering nearly 2.1 billion euros in trade contracts. Visitors participated in over 100 lectures and many cited the live competitions among industry professionals as a conference highlight. The motto of the conference was “Look and marvel” and allowed visitors to see firsthand new production line equipment and strategies such as cutting machines, dough preparation equipment, and transportation systems. Key moments in iba The conference featured many speakers in their Speaker’s Corner presenting on a variety of topics. Royal Swedish court confectioner Gunther Korffer was among the speakers, as was Confectioner World Champion Bernd Siefert who spoke about the upcoming trends in the pastry industry. Axel Schmitt, sometimes called the “Metal Baker,” demonstrated his baking prowess while other bakers and confectioners filled the exhibit hall with the aroma of their freshly baked goods. The coveted Backtechnik iba Award for amazing innovations in manufacturing for industrial and line-orientated baked goods was given to a noteworthy group of manufacturers: Fritsch, Rondo, Mecatherm, Konig, Wachtel, and Werner & Pfleiderer. These key moments resonate in industrial baking’s primary and secondary markets, influencing bakery expectations for new and used bread production lines, pasty make-up lines, and much more. Artisan Capital Partners tailors solutions and services designed to create liquidity from industrial bakery assets while consistently managing transaction risk. Artisan Capital Partners helps bakeries manage assessing equipment, dismantling, and transportation, as well as design, installation, and testing to provide bakeries with a liquidity event that meets their goals. |
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