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WORLD OF BAKING www.gourmetnews.com n SEPTEMBER 2019 n GOURMET NEWS WB 8 Your Bakery Headquarters for World Class Flexible Packaging Solutions As the bakery and snack world looks to com- panies for new technologies and creative so- lutions to the always changing consumer needs and demands, Matrix continues to place itself in the position to help meet and exceed the re- quirements and expectations of its customers. With the nonstop demand and growth in the baking and healthy snack market, people are looking for convenience with portability, re- sealability, varying portion sizes, shelf-life and sustainability, and Matrix continues to offer solutions. Packaging machines need to be flexible in terms of bag sizing, closures and film types, and must allow for quick change- over, have washdown options and offer a con- venient footprint on the processing line. Matrix understands the way the cookie needs to crumble! As a leader in vertical form, fill and seal packaging equipment, Matrix de- livers rugged, well-engineered, cost competi- tive and easy-to-use packaging systems. All of its machines are backed by a large world- class parts and service team. And, with more than 30 years in the packaging industry, Ma- trix continues to demonstrate the ability, knowledge and commitment it has in creating profitable nonproprietary component packag- ing systems for customers on a global scale. As a ProMach brand, Matrix is also in the unique position to provide customers with a wealth of knowledge throughout their entire packing system, and can facilitate integrating packaging and processing products and solu- tions for food, beverage, consumer goods, pharmaceutical and other diverse industries throughout the world. The Matrix facility located near Milwaukee, Wisconsin, is the ProMach Flexibles group headquarters. With over 135,000 square feet of space for manufacturing, assembly, spare parts inventory and R&D machine development and design, Matrix supports a complete flexible packaging product line. Matrix is also the master distrib- utor for FL Tecnics (a ProMach brand), INV Pack and Toyo Jidoki – all of which combine to allow Matrix to offer complete solutions for all your flexible packaging needs. FL Tecnics offers rollstock horizontal form, fill and seal pouch making technology in both carousel and walking-beam styles. These machines are capable of speeds of up to 400 units per minute and offer solutions that allow customers the flexibility to pro- duce a pouch with top or corner valve on the same valve applicator. Additionally, it offers many bag sizes and closure styles. INV Pack is a leading provider of high quality stickpack and sa- chet systems for flexible packaging applications. INV Pack was the first form, fill and seal company specializing in the innovative stick- pack format. Its technologies con- tinually evolve to follow the most rigorous security and hygienic rules, including Ultra Clean format. Toyo Jidoki is a leader of high-quality au- tomated pre-made pouch packaging systems that efficiently load, open, fill and close pouches. It is perfectly suitable for bakery and snacks, but offers both liquid and non- liquid applications, producing a precise and dependable seal. Matrix can help customers find solutions. For more information, stop by the ProMach Bakery and Snack Solutions booth #7267 or go to www.matrixpm.com. New Technologies Can Help You & Your Customer See Better Quality The color of a baked product is an indicator of overall product quality as well as a gauge of process variation. Furthermore, the color of baked products is difficult to measure be- cause of the curved surfaces and irregular shapes inherent in these types of food prod- ucts. When there is color variation from the center to edge, it also reveals other business challenges like waste in energy, oven time and raw materials. While lightness/darkness/browning are often key parameters in consumer accept- ance, the overall color can vary as well. Tra- ditionally, simple instruments that report Baking Contrast Units (BCUs) are used to quantify the lightness or browning of baked crust, crumbs, breads, snack foods and other similar applications. Camera systems are sometimes utilized in baking as well, but require tightly controlled illumination and lighting, yet ultimately do not read color like the human eye. Both BCUs and camera technology do help elim- inate the human subjectivity in production for simple pass/fail; however, these tech- nologies do not measure any changes in what the actual color is – such as the yellowness – and are not as accurate and precise as color spectrophotometers. Colorimetry is the science of how the human eye sees color and how color can be described, quantified and communicated. Colorimetry helps instantly improve com- munication in a manufactur- ing environment (for example, between production and QA departments). Analytical instrumen- tation like color spectrophotometers (also called colorimeters) is at the core of im- proved color quality with improved accuracy and precision, preferred over older technol- ogy – and at an affordable price for the in- dustry. Color spectrophotometers that utilize color parameters – like the Hunter L, a, b scale – quantify and assess the entire color of the product as a shopper would. HunterLab instruments used in the bak- ing industry are capable of re- porting full-color values (and BCUs, if needed). HunterLab offers portable, at-line, in-line and laboratory color spec- trophotometers built to meas- ure baked products accurately and repeatably. These instruments include MiniScan EZ, Aeros, SpectraTrend HT, and its newest instrument, the Agera. This family of HunterLab instruments is well suited specifically for baking applications. For more information, go to www.hunter lab.com or stop by booth #644. What's Going On with the Water at Your Facility? Managing a Precious Resource Have words like pH adjustment, equaliza- tion, clarifiers, settlers, discharge monitoring and dissolved air flotation become part of your vocabulary lately – whether you wanted them to or not? Perhaps the issue of water in your facility has become a front-burner topic of conversation. Don't worry. You're speak- ing Complete Water Services' language. Complete Water Services (CWS) provides the experience and resources that produce in- novative solutions to water and wastewater treatment. It has a proven track record assist- ing the baking industry in meeting their unique challenges involved in managing our planet's most vital resource. Water for the 21st Century Purity of water used in food and beverage pro- cessing industries is essential to everything we eat. From bread and sweet-good bakeries to meat, fish and poultry processing, vegetable preparation to animal and vegetable oil pro- cessing, beverage to condiment preparation, clean water is fundamental. You have to have it coming into your facility for sure. But it's what comes out that can cause worse problems. Pretreatment and Wastewater Systems CWS has extensive experience in finding so- lutions for existing wastewater issues, as well as custom-designing brand new sys- tems. Even though manufacturing processes vary across food and beverage industries, there are similar characteristics and problems you might have become aware of, including: pH excursions caused by acid and caustic cleaning processes; high levels of settleable solids and sus- pended solids caused by clean- ing operations and in-product loss during production; high levels of five-day biochem- ical oxygen demand (BOD5) and chemical oxygen demand (COD); excessive fats, oils and grease (FOG) caused during bakery op- erations cleaning, product loss during trans- fer and in blending and clean-up operations. Hands-On, Real-World Designers and Operators There is no such thing as a cookie-cutter ap- proach to wastewater treatment. Each facility is unique and requires the practiced eye of a CWS professional to see what would work best to pro- vide reliable, cost-effec- tive water and wastewater solutions while ensuring regulatory compliance. Whether you have a water or wastewater issue at your plant, need to install a complete water or wastewater treatment system for your facility, or need experienced assistance with a specialized bakery application, CWS can help. Sometimes CWS uses the latest, most innovative technologies. Other times it uses tried and true methods that have proven effective for years. Each design is different. For more information, stop by booth #1659 or go to www.cwaterservices.com. JoeFroyo Makes the Old New Again with Cold-Pressed Creamery By Colby Scharsch, Lead Designer, JoeFroyo Dairy disruptor JoeFroyo is leading a charge to change the way people think about milk. "Believe me, I'm lactose-intolerant: I get it," says JoeFroyo Founder and President Zach Miller. "But I also love dairy, and I wanted to find a way to bridge that gap. Dairy alternatives have been trying for years to recreate the perfect balance of taste, mouthfeel and essential nutrition that milk provides. My main difference is, instead of running away from milk, I ran toward it." That passion led Miller to start JoeFroyo, as he began formulating a drink that would combine the caffeine boost of coffee with the valuable health benefits of cultured dairy, but without the lactose. The resulting beverage was JoeFroyo's first product, Probiotic Cold Brew™. But the undertaking led to Miller developing a proprietary process for creating a lactose-free cultured dairy base, including using high pressure processing (HPP) to ex- tend shelf life and improve taste. While he was overjoyed by the success of the Probiotic Cold Brew formula, Miller was even more excited about the potential for the cold-pressed dairy base he had created. After using the same process to create the lactose- free, probiotic Clean Label Creamer™, Miller was ready to fully explore the oppor- tunities for producing dairy using HPP. The end result is Cold-Pressed Creamery™, a new label for JoeFroyo's cold-pressed dairy beverages produced using HPP. As with all of JoeFroyo's products, Cold-Pressed Creamery will use Real California Milk ® , cultured to un- lock live and active probiotics, and with lac- tase added to remove the lactose. For more information, go to www.joefroyo.com or call 253.682.8586.

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