8 months ago

AIB Q1 2018 Magalog

10 Key People to Add to

10 Key People to Add to Your Food Defense Team The team leader will be ultimately responsible for managing the food defense plan. If you are required to comply with regulatory requirements this person may require special training. Even if you are not required to comply with regulatory requirements, it’s still a best practice to get additional training for this individual as they will lead this program. Maintenance Manager No one knows the equipment and maintenance requirements better than the maintenance manager. They can help identify potential vulnerabilities related to equipment that might otherwise be overlooked. This person is responsible for managing contractors that work inside the facility, so their input about contractor policies and vulnerabilities is important. The facility manager is beneficial, because their involvement will display the importance of this program to the rest of the employees. They can provide financial and operational support to implement control measures, such as adding or changing equipment to reduce identified vulnerabilities. Additionally the facility manager can add processes or procedures to reduce identified vulnerabilities. Team Leader Food Defense Team, AIB International - 2 One of the most important decisions related to your food defense program is who you’ll include on your Food Defense Team. Personnel representing different departments should be included because the team will work together to review policies and complete a vulnerability assessment to prevent intentional adulteration and protect employees, assets, and brand. A team comprised of different departments within an operation ensures that your assessment considers all areas and procedures inside the facility. Take each of these key positions into account when building your team. Facility Manager IT Manager Technology is key to running an efficient operation. Automation software is used to reject finished product that contains metal; servers house production documents to manage raw material traceability; websites, emails, and databases hold secure information. Protecting these programs and equipment is as important as preventing intentional adulteration. The IT manager is key in identifying potential vulnerabilities related to these systems and programs. The human resource department already conducts one of the most important functions related to the food defense program – employee background checks. The HR manager will act as the primary enforcer for all company policy and procedure issues as well as disciplinary actions. This team member can help identify potential disgruntled employees and notify the team of potential issues. They are also key in reviewing policies and coordinating new hire training. Human Resources Manager Food Defense Coordinator Online Enroll Today! Trusted senior frontline employees can identify employee habits that could lead to potential vulnerabilities. For example, if third shift employees turn off the back door alarm to make it easier to go to the smoking area even though the policy says all doors must remain locked and alarmed at all times, a trusted line staff worker could help you identify the vulnerability so it can be mitigated. The production manager can also communicate the importance of the food defense program to employees. Their input is essential to identify vulnerabilities and establish reasonable controls. They will help ensure the food defense plan is followed by all employees and educate all production team members. Production Manager Senior Line Staff Quality Manager Security Manager Since the security manager is responsible for managing facility protection. They can help review policies and procedures related to parking, entrances, and weapons policies. Additionally, they can include the team in trending information on security violations and other issues. The quality manager is usually required to conduct or monitor all tests on ingredients, finished products, monitor equipment, and the environment. Additionally, they investigate customer complaints. As a team member, they can ensure all test results and customer complaints that reflect potential intentional adulteration activities are communicated and explored by the food defense team. Legal Advisor Legal counsel will advise if process or procedural changes are within legal limitations. For example, if the food defense team is considering searching all bags brought into the facility the legal adviser will let you know if it’s a legal policy. Training is key. FDA-registered companies must comply with the Food Safety Modernization Act requirement to have a qualified individual responsible for developing or overseeing the vulnerability assessment and any individual that has a responsibility for the food defense plan must be qualified to fulfill that role. The mechanical steps that transform flour and other ingredients into baked products, produce a dough that should go easily through the different stages of bread manufacturing. However, every dough can only take so much physical work before quality declines. Symptoms of over stressed dough include: • Rough or sandy crust • Irregular shapes with poor pan flow • Wrinkled crown • White spots To solve these issues, first review the water addition to ensure full absorption, then review all steps where work is applied to mix or shape the dough. Adjust the mixing time after cleanup and make final adjustments to the divider, rounder, and sheeting rollers to help improve finished dough characteristics. If there is excess moisture in the proofer, you may notice white spots along with wrinkles and a rubbery crust. If these defects are plaguing your product, we recommend reducing the relative humidity in the proofer. When producing breads and rolls, many different ingredients impact the finished product. Let’s look at some key players namely: yeast, salt, and sugar. Yeast: Yeast’s main function in breads and rolls is leavening, which is the process of producing gas (carbon dioxide or CO 2 ). This gas, along with water vapor and entrapped air, then expands during proofing and baking causing the dough to increase in volume. The leavening of bread and rolls produces a product that is lighter and more palatable to eat. It has a big impact on the quality of the finished product. Leavening is also responsible for the volume of the finished product. Besides its leavening function, yeast enzyme activity is largely responsible for the conditioning of the dough, which is sometimes referred to as “mellowing” or “maturing” the dough or sponge. Yeast converts sugars (starch) into alcohols and acids during fermentation. The alcohols and acids have a “mellowing” effect on the dough/sponge giving us biochemical development or maturing of the dough/sponge. Acids lower the pH and have a softening effect on the dough, while the alcohols also have a maturing effect on the gluten protein. These acids and alcohols makes the gluten more developed resulting in thin, gas-retaining cell walls. This biochemical development develops the dough so it retains its extensibility and elasticity to expand without rupturing during makeup stress and proofing. This helps with dough consistency and results in better characteristics Is your dough showing symptoms of stress? Baking Specialist Online Collection 9 on-demand courses to kickstart your career that impact the symmetry and grain of the finished product. The distinctive fermentation flavor and aroma that is unique to yeast-leavened breads and rolls is a secondary product of the fermentation process. Fermentation gives us flavor from created organic compounds produced like acetic acid, lactic acid, aldehydes, and other flavor precursors. Salt: One of the main functions of salt in bread and roll production is to bring out the flavors of the other ingredients. Salt is typically used at levels of 1.50% to 2.25% (Baker’s Percent or flour basis). Breads made with salt levels below 1.50% will taste bland while breads made with more than 2.25% will taste salty. The flavor of salt is usually not desirable, but salt has the property of enhancing other flavors. It also has a toughening or tightening effect upon the gluten during mixing and improves the gas retention and hence the texture and grain of the finished product. In addition, salt helps to regulate or control the action of yeast and thereby the rate of fermentation. This is due to the osmotic pressure. Sugar: In yeast-raised products like bread and rolls, sugar provides food for the yeast and gives a sweet taste to the finished product. In sponge and dough process, for example, 3-3.5% of fermentable solids are required for yeast activity. These fermentable solids may be from the sugar, but can also be derived from the conversion of the damaged starch in the flour to sugar. Sugar is not an essential ingredient in bread production. Sugars which remain after fermentation are referred to as residual sugars and these residual sugars have many secondary functions related to them. Residual sugars will contribute a sweet flavor although breads typically are not noted as being sweet baked products. These residual sugars contribute to crust color due to their reactions during baking. High levels of sugar will result in faster formation of crust color and will give you a darker crust color. This browning reaction will also contribute to the taste of the finished bread. Sugar, being very hygroscopic (ability to attract and retain moisture), will also improve the shelf-life of the finished product. Understanding ingredient functionality of breads and rolls is important for bakers. Knowing how ingredients such as yeast, salt, or sugar impact the final product helps the baker to troubleshoot problems or develop breads and rolls to desired product characteristics. Is Your Dough Showing Signs of Stress, AIB International - 7

After an eight-hour day of processing client paperwork for food label compliance reviews, comparing allergens in the nutrition database, and calculating nutritional information, AIB’s Manager of Food Labeling Services, Elaine Meloan, scans through the latest FDA news to get a pulse on the labeling changes affecting our food industry. The changes to the FDA’s nutrition facts information and reference amounts were finalized May 2016 with an original compliance date of July 26, 2018 for large companies. That date has now been proposed to be extended to January 1, 2020. This date is expected to be the final deadline with no impediments, because our experts foresee no issues with the finalization. What IS being impacted are the proposed regulations published in January of this year by USDA for changes to USDA nutrition panels and RACC amounts that would incorporate many of the same changes FDA made to their regulations. Each year the government publishes a regulatory agenda of priority actions. The Administration’s agenda titled, “Current Unified Agenda of Regulatory and Deregulatory Actions”, illustrates their emphasis on rolling back rulemaking. Under this Unified Agenda, the proposed USDA regulations were deemed as inactive, however, there was no impact on the FDA regulatory changes to nutrition formats. The “2017 Inactive Actions List” does include: • FDA’s Food Standards: General Principles and Food Standards Modernization • FDA’s Label Requirement for Food That Has Been Refused Admission Into the United States • A host of rules impacting the USDA’s Food and Nutrition Services programs (e.g., NSLP, SBP, SMP, WIC, SNAP, FFVP) Food Labeling Services Where Labeling Changes in the US Are Headed Right Now Meloan advises the industry, “Keep in mind that USDA will not object to products they regulate carrying the new FDA panel, however, it will not be a requirement for USDA foods until they are able to finish the rule making process.” On Oct. 2, 2017 the FDA published the new proposed compliance date for the revised Nutrition Facts Label in the Federal Register. The compliance date has been extended to January 1, 2020 for companies that have $10 million or more in annual food sales and January 1, 2021 for companies that have less than $10 million in annual food sales. FDA indicated that there would be some guidance documents out this fall pertaining to dietary fiber and added sugars, but they have not yet been published. These guidance documents will be extremely helpful in assisting manufacturers in determining the correct values to attribute to these nutrients in the nutrition facts panel. Manufacturers should continue to gather data on their ingredients and identify where additional information is still needed. Also, since there does not appear to be any additional changes to the actual final rules, companies should continue to move forward with the new nutrition formats for foods that do not have added sugars and do not have sources of isolated dietary fiber. Transform Your Labels to Meet New FDA Regulations Kamal Grant, owner of Sublime Doughnuts, talks about experimentation, expansion, and exploring his field of dreams with edible art. Becoming the world’s best doughnut shop takes three things according to Grant: being the expert, being creative, and being audacious. And this Atlanta native undoubtedly thrives on creating outrageous doughnuts and delighting guests. Leading up to the Thrillist’s mention of Sublime Doughnuts’ A-Town Cream as one of Atlanta’s foods you need to eat before you die, Grant started his baking career in the United States Navy aboard the USS John Young. His experience in the Navy exposed Grant to global flavors each time the ship docked. He also fell in love with the practice of baking and knew he wanted to become a great pastry chef. After serving with the United States Navy for 4 years, Grant attended and graduated from culinary school. Grant furthered his bakery training while attending AIB International’s Baking Science and Technology Resident Course (BS&T), which Grant refers to as the MIT for bakers. He said he wanted to go AIB to learn the science behind baked goods. “I learned a lot about other cultures during my time at AIB.” Grant said. “I had really deep conversations with classmates from around the world; which was extremely influential in my career. The teachers are there to ensure that you leave the school with as much baking knowledge as possible. I still pour back through my old guides and notes when developing new products.” This Doughnut INNOVATOR Can CREATE Any Doughnut Imaginable Enroll Now! BS&T Spring 2018 While attending AIB, Grant made connections with the Flowers Food Company. And after graduation, he accepted a job with Flowers due to the manufacturing and production training he received at AIB. In 2008, just as Grant was contemplating what to do next, a lease for an existing doughnut shop in Atlanta became available. It wasn’t long before Atlanta was buzzing with Sublime’s signature A-town Cream, the Orange Dream Star or the Frosted Croissant to name a few of the sweets still on the menu today. Eight years later, Sublime Doughnuts has expanded into two brick and mortar locations in Atlanta, an international shop in Bangkok Thailand, and most recently a location inside the Mercedes-Benz Stadium home to the Atlanta Falcons and Atlanta United FC soccer club. BS&T Graduation Year: 2005 A Typical Day Start my workout by 5 a.m.; in the shop by 6:15 a.m. I usually help with orders then read the news. I also use my morning time to brainstorm new flavors or ideas. Throughout the day I meet with vendors, suppliers, and staff and work through ideas for future creations. I usually leave the shop around 8 or 9 p.m. What People Don’t Understand About the Doughnut Business It’s a hard business because the product must be fresh and can’t be made to order. It takes time to learn how to make the right amount of product without creating too much waste. Future plans I’m currently trying to develop products that can be packaged and sold in grocery stores nationwide. My dream would be to start and build a company like Pepperidge Farm or Little Debbie. Labeling Changes, AIB International - 6 Doughnut Innovator, AIB International - 3

Preparing Yeast Breads - National Food Service Management Institute
NoMU_Recipe_Mailer_Vol. 57_Perfectly Baked, July
View Catering Menus - Country Music Hall of Fame and Museum
Look Inside: Sample Page Download -
It's Time ... - Snack Food & Wholesale Bakery
Sara Gelser - Sarison Communications + Design
11.06 - WP Industrial Bakery Technologies
9th Annual Holiday Bake Sale 9th Annual Holiday ... - Luther Crest
Gjennom Kunsten kan vi gjenvinne respekten for våre - Eva Bakkeslett
whole grains and specialty flours in artisan baking - International ...
Function of Fats & Oils in Bakery Products - American Palm Oil Council
A spoonful of sugar