World Grain - August 2014 - (Page 62)

TECHNICAL PROFILE Demanding the best C onsumers in South Africa have become much more discerning in recent years. There is an increasing demand for premium quality even with their favorite type of bread - wrapped, sliced sandwich loaves. The industry is responding to these requirements with sophisticated process technology and specific flour treatment. Sandwich loaves are very popular throughout southern Africa. These white pan loaves, sliced and wrapped, are to be found in nearly every household in Mozambique, Botswana, Malawi, Zambia and Zimbabwe as well as South Africa. The soft bread slices are also gaining significance in the form of sandwiches as a take-away snack. Since there is no intensive grain-growing in South Africa, the mills import most of their wheat from countries like Australia, Russia or Canada. The standard bread flours from South Africa, which are also used for sandwiches, usually have a protein content of 10.5% to 12% and good baking properties. GOLDEN RULE FOR SANDWICH LOAVES When making sandwich loaves it is important to consider a number of requirements specific to the product. In the premium segment, South African consumers expect a very attractive volume, an extremely fine, even texture, a soft, light-colored crumb and a shelf-life of 6 to 8 days. 62 by Martina Mollenhauer and Stefan Makollus South African consumers acquire a taste for premium-quality sandwich loaves Example of a standard industrial recipe: * 0.3 % Fat (palm) * 1.0 % Sugar * 2.0 % Salt * 0.5 % Soybean flour (enzyme-active) * 0.3 % Calcium propionate * 0.12 % DATEM (80%) * 0.10 % SSL/MDG * 0.012 % Ascorbic acid * Enzymes * 1.5-2 % Yeast (block) MACHINE MIXING UNDER PRESSURE Where process technology is concerned, most industrial bakers in South Africa follow the example of their British August 2014 / World Grain /

Table of Contents for the Digital Edition of World Grain - August 2014

World Grain - August 2014
Table of Contents
From the Editor-in-chief - Fundamentals drive wheat prices
Calendar of Events
Latin American milling conferences
News Review - Interflour to build flour mill in Philippine free-trade zone
San Miguel to double flour milling capacity
ADM Milling completes expansion in Indiana
Bartlett building grain facility in Kansas
Cargill to build grain facility in Arkansas
Grupo Bimbo acquires Ecuadorean baker
Didion Milling names vice-president, business development
GrainCorp buys stake in Egyptian flour miller
Egypt purchases 5.1 million tonnes of wheat in 2013-14
United Grain plans bigger expansion at port
E.U. feed groups want decision on GMs
Toepfer renamed ADM Germany
E.U., EIB to work together on agriculture
Uzbekistan harvests record 8 million tonnes of grain
Ungashick joins World Grain sales team
E.U. sets import duty for first time in nearly four years
CHS earnings up 51% in third quarter
CHS makes management changes
Ardent Mills selects office location
Grain Market Review - Coarse grains
Country Focus - South Africa
Feature - Dawn of a New Era
Ardent Mills partners, executives, bring deep roots in flour milling
Regional Review - A Vital Grain Producer
Regional Review - Overflowing with Oilseeds
Regional Review - Export Challenges
Feature - Using Corn as a 'Lifeline'
LifeLine products
Technical Profile - Demanding the best
Feature - A Growing Issue
Feed Operations - Pellet Mills
Feature - Debugging your facility
Species spotted
Guest Commentary - Unforgettable: How flour saved Berlin
Feature - Olam's rice nucleus program
Rice Quarterly - UN sets acceptable levels of arsenic in rice
New rice mill planned for Arkansas
Italy wants ‘fairer’ rice deal
Thailand province developing jasmine rice
Thailand’s rice price shoots up on drought
Supplier News
Product Showcase
World Grain Archive
Ad Index/Fax Back Program

World Grain - August 2014