Milling & Baking News - July 10, 2012 - (Page 12)

Business  ConAgra Mills highlights baking quality of proprietary flour OMAHA — ConAgra Mills has introduced Ultragrain High Performance (HP), a new flour ConAgra said offers “unprecedented whole wheat baking advantages like vital wheat gluten reduction, higher absorption and improved mixing performance resulting in lower finished goods costs for bakeries.” Ultragrain HP is currently available only for commercial bakeries that can accept bulk shipments. “Continuing to build on the strengths and innovation of Ultragrain, ConAgra Mills now is able to offer the baking industry the opportunity to reduce the cost of their whole wheat breads and increase operational flexibility while providing their customers with the white flour appeal of Ultragrain,” said Bill Stoufer, president of ConAgra Mills. “Our new Ultragrain HP flour has phenomenal gluten strength and is unmatched by any whole wheat flour in the market regardless of the protein level of the comparison flour. For example, Ultragrain HP at 12% will provide greater loaf volume than whole wheat flour made from red spring wheat at 14% protein or higher. This is game changing because now, with our High Performance products like Ultragrain HP, flour performance and price are not tied to protein level.” ConAgra said Ultragrain HP flour is made from Snowmass, a wheat variety grown in Colorado exclusively by farmers who participate in the Ultragrain Premium Program. Snowmass is then ground to Ultragrain’s patented specifications, transforming it into Ultragrain HP whole wheat flour. Among its attributes, ConAgra said Ultragrain HP reduces added gluten requirements often by 50% or more, absorbs 3% to 4% more than traditional whole wheat and 8% to 12% more than refined flour, has a greater mix tolerance, and makes cleaner labels possible. “Ultragrain HP is one-of-akind whole wheat flour that provides unique performance,” said Glen Weaver, director of research, quality and innovation for ConAgra Mills. “It’s unlike anything the bakery industry has ever worked with before. Ultragrain HP has phenomenal gluten strength and utilizes water more effectively than traditional whole wheat flour, so it has an expanded mixing tolerance and unprecedented rise and volume. Ultragrain HP’s performance is so different that we work directly with customers to help them understand the functional differences that Ultragrain HP provides so that our customers receive the maximum benefit.” MBN applied for air pollution permits to install and operate the facility’s ovens and associated air pollution controls. Ethanol, a VOC, is generated during the leavening stage of bread manufacturing and is later released during baking. Cottage Bakery’s production facility includes three bread ovens installed at various times between 1997 and 2006. Cottage Bakery is a large-scale commercial bakery with about 625 employees. The facility produces frozen bread and cake products that are used by retail bakeries and the food service industry throughout the United States and Canada. MBN facilities and one frozen dough plant. “I am very pleased to see this great company be merged into C.H. Guenther & Son,” Mr. Holmes said. “They have an incredible legacy of more than 161 years of private ownership.” C.H. Guenther & Son produces a variety of dry and frozen grain-based food products for both retail and the food service industry. With the acquisition of Pizza Blends, Guenther will have nine production facilities in the United States, as well as three operations in Europe. MBN / Ralcorp subsidiary Cottage Bakery to pay fines for air violations SAN FRANCISCO — Cottage Bakery, Inc., which is owned by Downers Grove, Ill.-based Ralcorp Frozen Bakery Products, has reached a settlement with the U.S. Environmental Protection Agency and the San Joaquin Valley Air Pollution Control District under which Lodi, Calif.-based Cottage will pay more than $1.3 million for violations and installation of air pollution controls. According to the E.P.A., Cottage will pay $625,000 for failing to obtain permits and install proper air pollution controls at its Lodi facility. In addition, the company paid $750,000 to install and operate a thermal oxidizer that reduces volatile organic compound (VOC) emissions by 95%. VOC emissions are considered a precursor to ozone and particulate pollution, the E.P.A. said. The E.P.A.’s investigation of the facility included an inspection conducted on July 27, 2009. The investigation revealed that the facility had never C.H. Guenther & Son purchases maker of pizza crusts and blends SAN ANTONIO — C.H. Guenther & Son, Inc. has acquired Pizza Blends, Inc., a maker of frozen and dry mix pizza crusts and other custom flour blended products. Pizza Blends Inc. has four manufacturing plants located across the United States. “Pizza Blends is a great complement to our existing food service business, which specializes in developing 12 / July 10, 2012 Milling & Baking News unique and high quality products for many of the large restaurant chains and distributors,” said Dale W. Tremblay, president and chief executive officer of C.H. Guenther. Bob Holmes started Pizza Blends in 1983 in Portland, Ore., and pioneered an all-in-one pizza mix. Mr. Holmes continued to expand the business and built two additional dry mix manufacturing

Table of Contents for the Digital Edition of Milling & Baking News - July 10, 2012

Milling & Baking News - July 10, 2012
Signature Interview - Servitje says global reach only a part of Bimbo’s ambitions
Editorial - Response to libelous attack on bread baking
Late News - Shareholders approve CSM transformation
Table of Contents
News/Comment - Laying out unique culture, strategies of Bimbo Bakeries
Late News - Bayer CropScience to acquire AgraQuest
Late News - F.A.O. Food Price Index falls again
Late News - Ralcorp Cereal Products president to retire
Late News - Tiger Brands to buy majority stake in Dangote
Business - Judge rejects Hostess effort to jettison union contracts
Business - Heartland expands wheat doubled haploid capacity
Business - Swany White Flour to rebuild mill destroyed in December fire
Business - ConAgra Mills highlights baking quality of proprietary flour
Business - Ralcorp subsidiary Cottage Bakery to pay fines for air violations
Business - C.H. Guenther & Son purchases maker of pizza crusts and blends
Business - Smart Balance closes $125 million purchase of Udi’s Healthy Foods
Business - CHS Inc. acquires 50% stake in Brazilian fertilizer provider
Business - Uncle Wally’s to offer Smart Portion probiotic muffin tops
Business - Sara Lee to shutter bakery outlets by November
Business - AMF Bakery Systems acquires Tromp Bakery Equipment
Business - Italian gluten-free specialist opens facility in New Jersey
Financial Results - Monsanto scores 35% profit gain in third quarter
People - John Harrington to retire from General Mills procurement post
People - Helen Matthaei, wife of Roman Meal chairman, dies
People - Hendrik Jacobs joins SunOpta as president, chief operating officer
People - Travis Bryant, former I.B.C. engineer, dies
Education and Research - Mixed results seen in marketing changes for children’s cereals
Industry Activities - Whole Grains Challenge coming in October for schools
International - Goodman Fielder to close three Australian bakeries
Biotechnology - Bioengineered crop area flat in United States; controversial California labeling vote eyed
Weather Outlook - Another month of fighting dryness on the horizon
Data - Wheat stocks data place carryover at 743 million bus
Data - ‘Other’ spring wheat seedings smallest in 29 years
Supplier Innovations
Data - June all-wheat price down $1.04 from year ago
Ingredient Market Trends
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - July 10, 2012